Winery: Bodegas Marqués de Cáceres.
Tasting note: Pale yellow with greenish sparkles, very bright. The nose is very expressive and with a great varietal character: aniseed aromas of the Verdejo, fresh hay, citrus, nectarine and wild flowers (chamomile, rockrose). The palate has an entrance and an intense step, with a lively acidity and some tropical memory in retronasal.
Optimum service temperature: 10° C.
A pairing: Lenguado a la naranja.
Ingredients: 4 fillets of sole, 1 tablespoon of butter, 2 cups of orange juice, 120 gr. of chives, 1 garlic, 80 gr. of sliced almonds, 1 spoonful of Maizena dessert, 1 glass of white wine, some sprigs of parsley, a pinch of salt and pepper.
- We make the orange sauce: put in a pot, add the white wine (Marqués de Cáceres Verdejo), orange juice, finely chopped spring onion, salt, pepper and garlic press and bring to medium heat until it reduces to the half and concentrate the flavors of the preparation.
- Then, we lower it to low heat and add the hydrated cornstarch in a little water so that our sauce thickens and we reserve.
- In a frying pan, melt the butter and brown the fillets of sole. Season and add the orange sauce previously passed through a sieve.
- Decorate with sliced almonds and a sprig of parsley.