Winery: Bodegas Enate.
Cherry red color with garnet rim, medium-high layer.
It is shy at first but when it opens it shows aromas of ripe black fruit, notes of violets, candied fruit (dried apricots), very present toasted, spices (cloves and pepper), and lactic, balsamic nuances and memories of black olives .
It has a good entrance, medium body, very fresh and lively acidity, with present but friendly tannins. Powerful and long, it is a merlot with a French soul.
Optimum service temperature: 16° C.
A pairing: Tarrina de conejo al cognac.
Ingredients: 1 boned rabbit (750 gr.), 250 gr. pork loin, 200 gr. of smoked bacon in thin slices, 200 gr. of dried tomatoes, 100 gr. of green olives without bone, 1 egg, 2 shallots, 10 cl. of cognac, parsley, salt and pepper.
- Reserve the two loins of the rabbit and chop the rest of the meat, as well as the pork loin and put the two meats in a large bowl. Add the cognac and mix.
- Cut the dried tomatoes into pieces and the olives into 4 pieces, chop the shallots and the parsley.
- Add everything to the bowl together with the egg and mix again. Preheat the oven to 150° C.
- Completely cover a cake mold with the slices of bacon and put over half of the preparation we have reserved in the bowl.
- Compress well and place the pieces of reserved rabbit loin on top, and the rest of the preparation, to finish covering everything with bacon slices.
- Cook 2 hours in the oven in a bain-marie.
- Take out and put some weight on the mold to compress it well.
- Serve cold accompanied by salad and pickles.