Winery: Las Moradas de San Martín.
Tasting note: Garnacha very varietal floral aromas, plum, scrubland and a very mineral background, characteristic of granitic soil, prevailing the variety on a subtle wood. The palate is fresh and aromatic, with a long finish and long persistence.
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.
Optimum service temperature: 15°-17° C.
A pairing: Faisán a la española.
Ingredients: A medium-large pheasant, 100 gr. of peas, 100 gr. of serrano ham, 4 slices of streaky bacon, 2 carrots, 1 cup of broth, 1 spoonful of breadcrumbs and salt to taste.
- Empty, wash, dry and seal the pheasant, salted inside and outside and cover with bacon slices the breast and loin and bridle.
- Light the oven at 180° C. Place the pheasant in a dish and let it grill for 45 minutes.
- Chop serrano ham in squares, scrape and cut carrots into thin layers. Remove and carve the pheasant by placing pieces in a casserole, add the juice of the cooking and the broth, as well as the ham, the bread crumbs and the carrot.
- Let it cook for fifteen minutes and then add the peas and let it cook another five minutes. After that time it is ready and it is time to bring it to the hot table.