Winery: Bodegas Imperiales.
Type of wood and time of passage: 14 months in new French and American oak barrels and from second to fourth year.
Tasting notes: Cherry color with maroon trim and glycerin tear. The nose is complex and powerful, with aromas of black fruit (blackberries, blueberries), black licorice, toffee, spices (black pepper, vanilla) on a balsamic background reminiscent of eucalyptus. The palate is broad and with good volume, balanced acidity and round tannins. A simple step but with character and an end of medium persistence.
Optimum service temperature: 14° C.
A pairing: Pollo con langostinos (mar y montaña).
Ingredients: One poultry, 2 or 3 prawns per person, one medium onion, 6 tablespoons chopped tomato, a glass of cognac, 2 glasses of fish broth, extra virgin olive oil, salt. For the chopped: 1 slice of bread from the previous day, a handful of almonds, a handful of pine nuts, 2 garlic.
- In a casserole with oil, fry the prawns and set aside.
- In the same oil, fry the ingredients of the chopped: the bread, the almonds, the pine nuts and two garlics, and when it is golden, we remove it and set it aside in a mortar.
- In the same oil, we brown the chicken, take it out and reserve it.
- Pour the chopped onion, toss the crushed tomato and leave until it is almost done.
- Meanwhile, the mince is crushed in the mortar and the cognac glass is added. When the tomato sauce is almost ready, toss the chicken and chopped it with the cognac and leave it for a few minutes to evaporate the alcohol.
- Then, cover the chicken with the fish broth and let it cook for 30 minutes. After this time, toss the prawns and let them cook for 5 minutes. Let it rest for a while. If we see that it dries, add more broth, although the sauce must be thick.
Serve with a glass of San Quirce Crianza and enjoy.