Red Wine Protos 27 from the D.O. Ribera del Duero. An excellent Crianza wine from Bodega Protos made with Tempranillo varietal. It is very elegant and has a great variety of aromatic notes.
92 Suckling
Age: Crianza
Winery: Bodegas Protos
Type of wood and time of passage: 16 months in new French oak and 12 months in bottle.
Tasting note for Red Wine Protos 27: It is a fresh and elegant wine on the nose with a wide range of nuances, where the fruit that gives us the variety integrates perfectly with the tertiary aromas that appear during aging. In the mouth, the power, concentration, persistence, roundness and balance will provide us with a long-lasting wine, which will be improving in the bottle for a long time.
Optimum service temperature: 16°-17° C.
A pairing: Arroz con perdices.
Ingredients: 2 glasses of rice per 2 partridges, 1 large grated onion, 2 tablespoons of oil, 2 glasses of milk, salt and pepper.
Elaboration:
- Wash the partridges, split in two and leave in water.
- Wash the rice and add the grated onion, salt and pepper and mix well.
- Spread a bowl of mud with oil, put half of the rice, the partridges and then the other half of the rice.
- Boil the milk, pour it over the rice and add two large tablespoons of oil.
- Put in the oven, when the milk is dry, lower the intensity. In case you need more milk, add until the rice is at its point.
- Let stand 1/4 of an hour before serving.
Bon Appetite!
Protos, a Greek word that means "first", was, in effect, the first winery to produce what 50 years later would be the Denomination of Origin Ribera del Duero. In recent times, and like other wineries in the area, found in Rueda the ideal place to make a white wine (not allowed in the D.O. Ribera del Duero) and chose La Seca (Valladolid), known as "the cradle of Verdejo."
It is one of the few wineries of the Denomination that elaborate rose, since most of the wineries turn into the production of red wines. After the harvest, bunches of grapes are stripped (separate the berries of the raspon or woody part of the cluster) and crushed to stay macerated with the mosto 16 hours, this maceration gives it its beautiful color and allows extracting all the aromas of the skins.
