Winery: Bodegas Enate.
Tasting notes: Cherry color with garnet edging, high layer, and fine tinted tear. The nose is very elegant and fine, with aromas of ripe fruit (blackberries, plums, currants), spicy notes with exotic touches, some chocolate, toffee, fine leathers and a light balsamic background that refreshes the whole. In the mouth, it has a remarkable entrance, with strength also in the passage and acidity with nerve. Rounded tannins that give it great structure. Broad, intense, very varietal (as it could not be otherwise) and slightly liqueur finish that softens the passage through the mouth. Very long finish, with memories of ripe fruit and smoked in retronasal.
Optimum service temperature: 16° C.
A pairing: Shawarma de cordero.
Ingredients: 1 leg of lamb of 1 kg. without bone, 1 large onion cut in julienne, ½ cup of chopped fresh parsley, ½ teaspoon of ground black pepper, ½ teaspoon of ground white pepper, a pinch of nutmeg and ground cloves, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, ½ glass of extra virgin olive oil, the juice of a lemon or 2 tablespoons of vinegar and salt.
- Clean the meat of fat and nerves and cut it into small thin slices.
- Mix the meat, with the other ingredients and marinate for at least 12 hours.
- In a frying pan, heat little oil and sauté the marinated meat for 3 or 5 minutes.
- Serve with pita bread, salad (tomato, onion rings and parsley) and tahini or yogurt sauce.