Not only is it bright, and vegetal, giving you the feeling of drinking something healthful, but its also light in both body and alcohol, allowing you to effortlessly spend hours consuming one after the other.
“the machinist” pairs best with fatty fish and dishes with good oil and fresh bread. The the bitter tannins of the suze bride the bold bone dry oxidation of the lustau fino into the vegetal agave and celery notes, while the salt and pepper help the pallet compartmentalize each flavor as its own.
Build in a pilsner glass, add crushed ice (scottsman is preffered) and swizzle until properly diluted (liquid should reach the brim of 14 0z pilsner while ice is still packed tight in and above the rim of the glass)
Garnish with course cracked black pepper.
前菜やあらゆるタパス、特にオリーブ、ナッツ、イベリコ豚の生ハムなどに最適なワインです。
魚介類、特に塩味の強いもの（アンチョビ）、生魚（刺身）に最適です。
酢酸の含有量が少ないため、酸味の強い料理（酢を使ったドレッシング、マリネなど）や、冷たいスープ（ガスパチョ、アホ・ブランコ）と非常によく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
様々な味わい、塩味の強いもの、味の濃いものにとてもよく合います。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
