Winery: Bodegas La Rioja Alta.
Wood type and passage time: 70% of the wine passes 22 months in new French oak casks and the rest, in French oak barrels of two uses.
Tasting notes: Cherry color with medium layer and sparkles garnet that are already extinguishing. Very classic and complex in nose and very elegant: notes of breeding, leather, cigar box, coffee and spices wrapping the red and black fruit almost liquor. In the mouth they return the same feelings as in the nose. It is thin, round, silky and polished, with a light but enveloping step. Souvenirs of low mint and ripe fruit ripeness.
Optimum service temperature: 14° C.
A pairing: Tallarines con ternera y berenjenas.
Ingredients: 250 gr. of noodles, 200 gr. of ground beef, 3 medium eggplants, 100 gr. of sliced mushrooms, 500 gr. of crushed tomato, 2 garlic cloves, 50 gr. of chopped onion, 2 teaspoons of basil, 2 teaspoons of parsley, extra virgin olive oil, salt and pepper.
- Wash and cut the eggplant in slices, without peeling them, and place them with a little salt and in a sieve for 2 hours, so that they release their bitter juice and dry them well.
- Sauté the onion and chopped garlic, then add the crushed tomato, salt and a pinch of sugar and basil.
- Sauté the eggplant in olive oil, together with the sliced mushrooms and sprinkle with a little parsley.
- Cook the noodles in boiling water with salt, drain and mix the tomato sauce with the noodles and the sautéed eggplant and mushrooms.