Winery: Bodegas Marqués de Cáceres.
Tasting notes: It is pale yellow with golden sparkles, very bright and slightly glyceric in the glass. Very varietal on the nose, with musky aromas, stone fruit (apricot) and acacia flower. The palate is unctuous, broad and deep, with good fruit weight in the center of the mouth, fresh in its journey and with a bitter end very pleasant.
Optimum service temperature: 10° C.
A pairing: Pollo al curry amarillo estilo Thai.
Ingredients: 400 gr. of chicken, 400 gr. of coconut milk, 5 medium potatoes, 5 small tomatoes, 1 onion, 3 tablespoons of yellow curry paste, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of salt and 1 clove of garlic.
- Chop the garlic, cut the onion into cubes, peel and cut the potatoes in half, cut the tomatoes in half and cut the chicken into pieces.
- In a pot, heat the oil over medium heat and fry the garlic a little, add the yellow curry paste and when the curry begins to smell, add the sugar, salt and chicken and fry well mixing it with the sauce.
- Then, add the potatoes, the onion and mix well. We put half of the coconut milk, remove it and cover the pot for 20 minutes.
- Finally, we incorporate the rest of the coconut milk, the fish sauce and the tomatoes, we remove everything well and let it rest for a few minutes.
An excellent dish!