"For the love of God, Montresor!"

"For the love of God, Montresor!"

No, truly, where has this been all my life?

As part of my soup making quest, there will be wild rice soup. I've made versions before, but just ordinary ones. The fancy ones tend to use sherry. I've never bothered, nor have I used it in other things it's often used in, like mushroom soups. I suppose that's partly because it's not necessarily readily available, and partly because the fino and manzanilla and "cream" sherries I'd had before didn't really do anything for me, taste wise. Maybe my palate is more sophisticated now (lol).

However, I decided to take a shot at finding some for the soup to come. Turns out there's a small but reasonable selection available. Did some reading beforehand to decide what I might want to try and decided amontillado, both for flavor reasons and for longevity once opened reasons. The helpful winespert at the store pointed me at this and I approve.

It's not probably exactly typical of amontillado, but it is delicious. It totally tastes rich and fruity and I swear it tastes like walnuts. It's just an average brand, not super expensive. I can totally see drinking it as an aperitif. It also adds amazing flavor to the soup. Like, wow. I am totally cooking with this in anything I can remotely appropriately use it in, forever.

#areyouamason