Loving this capataz fino – so nutty. Not a great combination with these garlicy grilled razorclams but good enough.
With the steak tartare (with chopped hazelnuts) though the combination is remarkable – the sherry spices up the palate and makes the tartare seem much livelier in every sense. It makes it spicier and brings out a lot of flavours – the tartare seems saltier, nuttier, meatier, and you really notice the savoury spring onion. On top of all that enhancement, you also get a mushroom/truffle flavour from the combination.
Interestingly you also get more alcohol from the fino – almost as if it loses its other flavours to the meat. A really superb pairing though. To try the original get down to La Chula.
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