Bodega: Grupo Codorníu.
Tasting note: It is straw yellow, with golden flashes. The aromas on the nose are very varietal, predominantly the roasted apple and the derivatives of contact with the lees: toast, nuts. On the palate, it is honeyed, with discreet and elegant carbonaceous, with a fresh acidity and a bitter finish reminiscent of toasted almonds and alloza.
Optimum service temperature: 6° C.
A pairing: Tarta de puerros y queso fresco.
Ingredients: One onion, 2 leeks, 25 gr. of butter and a little more to spread the mold, 3 tablespoons of extra virgin olive oil, 125 gr. of flour, 1/2 teaspoon of yeast, 3 large eggs, 200 gr. It gives sour cream, 250 gr. of fresh cheese, 125 gr. of grated gruyer cheese, chopped parsley, salt and pepper.
- Peel the onion and the leek and cut both into rings. Heat the oil and butter in a pan and sauté the leek and onion for 10 or 12 minutes over low heat.
- Once poached remove and let cool.
- Preheat the oven to 180° C. In a bowl mix the flour with the yeast, add the eggs, the fresh cheese, the cream and the gruyer, reserving a little to put on top, the leek and the onion, a little chopped parsley, salt and pepper and stir everything well.
- Spread a mold with butter, put the mixture inside, spread the gruyer cheese that we had reserved and cook in the oven for 35 or 40 minutes.