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Langoustine Tartare with Grapefruit

Pair with: Fino

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Cooking time: 30 min

Part of the trio pairing menu from Copa Jerez 2015 Russian participants Timur Abuzyarov and Ksenia Karpenko, this Fino pairing features a langoustine tartare starter dish accompanied by a jelly made of tangerine and grapefruit. We chose best Spanish langoustines for two main reasons the beautiful texture brilliant mineral profile which this Fino appreciates so much. This Jerez was matured in Puerto de Santa Maria and is wonderfully salty, tangy, yeasty light. This delicate aristocratic Fino in combination with a little bit sweet tender langoustines, low citrus tones, fragrant crushed almonds takes you to the gorgeous sunset beach where you can almost hear the music in the seashell.
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Author , Russia

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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.

Pairing Fino with food