Winery: Bodegas La Rioja Alta.
Type of wood and time of passage: 36 months in American oak barrels of 3 wines and 2 more years in bottle.
Tasting note: Garnet red color and glycerine tear. On the nose, aromas of red fruits (cherries, currants) and black fruits (blueberries, blackberries) are wrapped in soft toasted, vanilla, cocoa and black pepper; and at the bottom, balsamic and roasted aromas. In the mouth, it has a sweet attack, a broad step with fruit weight and round and polished tannins. Elegant finish, serious and kind.
Optimum service temperature: 16° C.
A pairing: Hachis parmentier.
Ingredients: 500 gr. of potatoes, 250 gr. of minced beef, 1 onion, 2 cloves of garlic, 20 ml. of white wine, salt and pepper, nutmeg, 1/2 glass of warm milk, a little butter and shredded enmental cheese.
- Peel the potatoes, chop them and put them to cook in water for about 25 minutes.
- While they are cooking, prepare the meat.
- Finely chop the onion and poach it in a pan with a drizzle of oil together with the garlic also chopped. When it is golden add the minced meat to cook it.
- At the mid-point of cooking the meat, add the white wine and cook until the wine evaporates.
- Cook the potatoes, drain and crush them with a blender or by hand. Add the milk and butter, mixing again until you get a creamy set.
- Season and put a pinch of nutmeg.
- In a container suitable for baking, put on the bottom a thick layer of puree and then meat to finish with a thinner layer of puree and enmental cheese grated on top.
- Bake in the oven until golden brown.