Red Wine Fuentespina Reserva with D.O. Ribera del Duero. Made with Tempranillo grape. Crianza Wine from Bodegas Fuentespina. It has great volume and structure. Long and aromatic finish.
92 Peñín | 93 Gourmets
Age: Reserva
Winery: Bodegas Fuentespina.
Tasting notes for Vino Tinto Fuentespina Reserva:
Cherry red color with violet rims, high layer.
With aromas of red fruit (currants, raspberries), roasted, empyreumatic notes, touches of vanilla and a fresh, slightly menthol finish.
The attack is powerful, with milky notes and red fruit in the step, with noble and robust tannins that give it a great structure, good acidity. Long and persistent finish.
Optimum service temperature: 16° C.
A pairing: Carrillada de cerdo ibérico.
Ingredients: 1 kg of Iberian pork cheeks in pieces, 2 carrots, 2 onions, 1 tomato, 4 cloves of garlic, ½ liter of beef stock, 1 glass of red wine, oil, salt and pepper, thyme, oregano and cloves of smell.
Elaboration:
- Sauté the salted cheek, clean of nerves and fat in hot oil in the pressure cooker until it gives a little color. Set aside and reserve.
- Chop carrots and onions, and garlic, we laminate.
- Sauté everything in the oil where we have marked the cheeks.
- Chop the tomato while the onions, carrots, laurel and garlic are poached and add them to the pot so they can be cooked.
- Once all the vegetables are poached, remove them from the pot, (remembering to remove the laurel) and put them in the glass of the blender.
- Add to the pot the ground vegetables, the reserved cheek, the red glass, the meat stock, the reserved laurel and the thyme, oregano and cloves.
- Cover the pot and when it starts to whistle we count 15 minutes and it will be ready.
To enjoy!
