Enjoying sherry wine / pairings and recipes / Oloroso
Cooking time: 30 min
- Place the butter in a pan on a medium heat. Stir until starts to caramelise and smell sweet. Remove from heat and transfer to a bowl with the greek yoghurt.
- Season with salt and sugar until the flavour tastes exactly like a New York style cheesecake (it’s true!).
- Thinly slice the shallot into perfect rounds. Cover with the muscatel vinegar and leave for at least 10 mins.
- Cook the Iberico patty in a very hot pan with salt on both sides – about 3 minutes each side. Because of the high quality of Iberico meat it can be served medium.
- Meanwhile, slice the brioche bun in half and warm slightly in a hot oven.
- When the meat is cooked remove from pan and rest in a warm place for 1 minute.
- Assemble the burger: bottom bun, rocket, Iberico patty, pickled shallot, burnt butter yoghurt, top bun.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
