First, moisten the day-old bread in water to soften it. We recommend removing the crust of several slices of rustic bread (pan payés) and placing it in cold water until it becomes softened.
Meanwhile, bring water to a boil to blanch the almonds. This is done by placing the almonds in a colander and pouring two or three spoonfuls of boiling water over them. Once they have cooled, peel the almonds.
The traditional method of making ajoblanco calls for grinding the garlic cloves and almonds by hand in a mortar bowl with some coarse grains of salt. Then the soaked bread is added until a paste is formed, gradually adding the olive oil and blending together. Next, the Sherry vinegar is added and lastly, the cold water.
In my view, an equally efficient and acceptable option is to place the peeled almonds and garlic cloves in a mixer glass together with some cold water from the fridge. Blend well with a hand-held mixer; then add the bread, oil and vinegar and blend some more. Lastly, add the remaining cold water, salt to taste and place in the fridge until completely cooled.
This exquisitely complex wine is a winner in many fields—distinctively capable of adding its personal touch to a wide array of dishes: smoked fish, cured cheeses, white meat, oily fish or even spicy dishes. As a companion to certain vegetable dishes such as asparagus or artichokes, the result is sublime.
この素晴らしい複雑さを持つワインは燻製や、熟成したチーズ、白身の肉、青魚、スパイシーな料理など、多くの料理とのマリアージュを喜びにあふれたものにします。
アスパラガスやアーティチョークなどの特定の野菜と一緒に楽しむと、素晴らしいひと時を過ごすことができます。
12° から 14° C の間で、白ワイングラスでお楽しみ下さい。
辛口で濃厚な味わいは、難しいペアリングやりすくの高いペアリングに適しています。
その性質上、抜栓後数カ月間楽しむことができます。