Cooking time: 1 hour

Ratatouille can be made in a variety of ways but this recipe topped with fresh goat cheese and a blend of herbs are a perfect match for Fino Sherry. The wine's herbal, salty qualities reinforce the flavors in the dish, while the clean crispness is a foil to the sauteed vegetables.




  • Preheat a oven to 375° F or 190° C.
  • Heat 2 tablespoons of olive oil in a large pan and, when hot, add your diced eggplant.  Sauté until soft and slightly bronzed.  Transfer the eggplant to a large bowl.
  • Add a little more olive oil and sauté the onion until soft and translucent.  Transfer to the eggplant in the bowl.
  • If necessary, add a little more olive oil and sauté the zucchini and yellow squash until soft.  Transfer it them to the large bowl.
  • Add the diced tomatoes and the thyme to the pan and cook until the juice has concentrated some and is no longer runny.  Transfer them to the large bowl.
  • Stir together all vegetables until combined.  Pour into a baking dish and top with goat cheese and a drizzle of olive oil.  Bake for 20 minutes until bubbly and goat cheese is slightly browned.
  • Top with fresh herbs and serve alongside some crusty bread and an ice cold glass of Fino Sherry.

Author , United States of America


Serving and consuming

Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

  • Always serve chilled

    Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

  • Perfect for Tapas

    It adapts perfectly to a diverse range of salty and intense flavours.

  • Style of Glass

    In traditional wide-rimmed catavinos, or in white wine glasses.