Winery: Señorío de Otazu.
Tasting notes: One of the few varietal rosés of Tempranillo from Spain, made by blending to preserve all the character of the variety. It is a nice fuchsia color, with body and entity already to the naked eye, glyceric in the glass. On the nose, it is expressive and intense, with aromas of red forest fruit: currants, raspberries and strawberries, lactic notes (the whole reminds a bit of strawberry yogurt). On the palate, we find the elegance and seriousness of Merlot, a wine with a lot of structure, with fresh acidity. Round and of long persistence.
Optimum service temperature: 7° C.
A pairing: Bacalao al ajoarriero.
Ingredients: 2 kg. of cod, 1/4 l. of olive oil, 1 kg. of tomato, 500 gr. of piquillo peppers, 200 gr. of onion, 6 cloves of garlic, 6 green peppers, 6 dried choriceros peppers, a little chilli pepper, a little sugar, a little parsley and salt.
- The cod is given a soaking of 24 hours changing 3 or 4 times of water, and crumbles to the maximum. Wash it well at the tap with cold water. Drain all the water until it is completely dry.
- Put the piquillo peppers with the oil and the garlic in a pan, and let it slowly cook.
- In another casserole put the oil, the finely chopped onion, the green pepper and when it is fried, add the tomato. When it is almost done, add salt and a spoonful of sugar.
- Finally, cook all the cod already squeezed and dried in a pan with oil and four cloves of garlic and when they are golden brown they are all put into the pot where the peppers are.
- Add the choriceros peppers, which have previously been soaked, and cook for 15 minutes adding the parsley and the chilli pepper. It is a dish that improves doing it on the eve.
- Some people add potatoes and also beaten eggs in order to soften. The skin of the cod is also added very chopped as it contains a lot of gelatin that is essential in this dish.