Winery: Las Moradas de San Martín.
Tasting notes: Cherry red color with purple trim, medium-high layer. On the nose appear at first smoky and earthy notes and touches of peat to give way to the aromas of black fruit (blackberry, blueberries), caramel and sweet spices (vanilla, clove). The entry is powerful, sweet and with good fruit weight in its step, good balance acidity-alcohol. Warm finish with memories of cocoa and licorice.
Although this winery is within a young denomination of origin, the garnacha vineyards from which this wine comes are almost centennial. It was the first winery in this area that opted for the potential of the Garnacha for the production of high quality wine, and since then they continue to investigate to integrate the vineyards that were disappearing by default. This vineyard, Pago Los Castillejos, in the sub-area of San Martín from which the winery takes its name, is located in the highest part of the town, 860 meters high, in the Sierra Norte de Madrid.
As a curiosity, the label transcribes the beginning of a story by the writer Marta Rivera de la Cruz entitled "Brindis".
Optimum service temperature: 15° C.
A pairing: Callos a la madrileña.
Ingredients: 1,5 kg. of pork corns, ½ kg. of pig noses, ½ kg. of beef shank, 4 tablespoons of extra virgin olive oil, 150 gr. of chorizo, 150 gr. of black pudding, ¼ kg. of cooked chickpeas, ½ chilli pepper, 1 bay leaf, 4 cloves, peppercorns to taste, 1 pinch of nutmeg, 2 cloves of garlic, 1 large onion, 1 tablespoon of flour, 2 tomatoes, 1 spoonful of paprika, 1 small glass of vinegar, 1 glass of water, salt.
- The corns are cut into large pieces and washed in several waters.
- Put then with enough salt and vinegar. They are rinsed again until the smell of vinegar is removed. It is very important that the calluses are well cleaned so that they lose that strong smell.
- Cut the tripe into smaller pieces and place them in a pot covered with water over a high heat with a bay leaf. When it breaks the strong boil, the water is thrown away.
- Cover again with water, add whole black pudding, a little more bay leaf, chilli pepper, cloves, a little grated nutmeg, onion, garlic and a peeled tomato.
- All this is cooked until the tripe is tender (at least three hours).
- In a pan put the oil to heat, add the chopped onion, paprika and sliced chorizo. Take a few turns and add to the pot. Let cook one more hour.
- At the moment of serving the Madrid style tripe, cut the black pudding and the leg into pieces and add the cooked chickpeas.
Serve hot and ... To enjoy!