I like the classic combination of sherry and soup, and was delighted with the kick that the surprisingly dark Equipo Navazos La Bota de Fino 35 brought to this versatile soup, which is delicious served hot or cold. I use Dutch cream potatoes, but any floury potatoes work well. Wash leeks well to dislodge any soil caught between their layers.

Ingredients

¼ cup 
extra virgin olive oil
500g (about 2) 
leeks, white part only, washed well and finely sliced
To taste, 
salt flakes and freshly ground white pepper
500g 
floury potatoes, peeled and diced
2 litres 
water
To taste, 
freshly grated nutmeg
300ml 
pouring cream
½ bunch 
chives, finely sliced

Directions

Heat oil in a saucepan over a low heat, add leek and a teaspoon of salt. Stir well, cover, and cook for 10-15 minutes, stirring frequently, until leek has softened but not coloured.

Add potato and water, bring to the boil, reduce heat, cover and simmer for about 15 minutes, until tender.

Puree in a food processor then pass through a fine sieve.

Stir in pepper, nutmeg and 250ml of the cream. Taste and salt generously.

Refrigerate until well chilled.

Ladle into bowls, add a swirl of remaining cream, scatter with chives and serve.

Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
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serving and consuming

Pairing 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.).

 

Fino fast facts

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.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
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