Red wine Vinos del Paseante "El Pispa" from D.O. Montsant. Made with Grenache grapes. It is a young and tasty wine from Winery Vinos del Paseante.
Vino Tinto Flores de Callejo
Red Wine Flores de Callejo from the D.O. Ribera del Duero. Roble wine made from Tempranillo varietal. A high altitude wine made by Bodegas Félix Callejo.
90 James Suckling | 90 Peñín
Winery: Bodegas Félix Callejo.
Elaboration: Vintage by hand in boxes and subsequent selection of grapes in double tables. The destemmed and untreated grapes are taken to the fermentation tanks to make a cold pre-fermentation at 10° C.
The native yeasts begin the fermentation towards the fifth day after the incubating. It is left to marinate with the skins for 3 days after the end of the alcoholic fermentation and is uncovered to another tank to carry out the malolactic fermentation spontaneously.
In January it is racked to French oak barrels for 6 months aging before bottling.
Tasting note:
It has an attractive cherry color with violet rim.
On the nose, very aromatic, marked notes of berries, with memories of confectionery, balsamic.
The passage in the mouth is fleshy, alive, with sensations of berries, cinnamon, spicy, violet, balsamic and persistent primary end.
Optimum service temperature: 15° C.
A pairing: Guiso de carne retinta.
Ingredients: 1.5 kg. of beef retinta jarrete, 1 medium onion, 2 leeks, 250 gr. of mushrooms, 250 gr. of chorizo sausage, 200 gr. of peas, 3 carrots, 3 medium potatoes, 2 sweet potatoes, 1 l. of red wine, clove, cinnamon sticks, ground cumin, extra virgin olive oil, pepper and salt.
Elaboration:
- Preheat the oven to 175° C. Wash the sweet potatoes and put them in a baking tray. Bake for about 1 hour.
- Add salt and pepper the meat and in a saucepan with very hot olive oil, brown the meat. Set aside and reserve.
- Cut the onion and the leeks and in the same oil where we have made the meat, cook for a few minutes and add the red wine. Let it boil over medium heat until the vegetables are tender and the alcohol evaporates.
- On the other hand, in a pan, put the carrots cut into slices, the chorizo sausage also into pieces and the mushrooms cut into slices. Snicker and reserve.
- Put in a blender, the red wine that we have boiled with the onion and leek and triturate.
- Put the meat back in the saucepan, add the wine sauce and the chorizo sausage with the zahorias and the mushrooms. We also add the peas, the clove, a cinnamon stick and a teaspoon of ground food.
- Cover everything with water, season and add the potatoes peeled and cut into medium cubes.
- Let everything boil until the meat is completely tender.
- Serve the stew accompanied by a piece of batata peeled with seasoned with a little salt, pepper and extra virgin olive oil.
Exquisite!
- Bottles per box
- 6
- Bottle
- 0.75 l
- Origin
- Ribera del Duero
- Type of grape
- Tempranillo
- Elaboration
- Roble
52
New
Félix Callejo was born in Sotillo de la Ribera, in a family with a long tradition in the world of wine. Both his grandfather Faustino and his father Felix owned vineyards, in addition to being "wine brokers", a kind of commercial agent, in charge of selling the items of wine made in Sotillo.
At age 16, he had to assume the reins of the family business after the death of his father. Restless by nature, he always had the dream of making his own wine.
The reward comes in 1989, when the first harvest comes to light. From the beginning, its maxim has been to make known the greatness of our wines, making trips around the world, from Japan to America, attending fairs, contacting new customers. He has been a pioneer, always with his bottle under his arm, when introducing Ribera del Duero wines, in countries where there was hardly any wine culture.
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95 Tim Atkin | 93 Suckling | 92 Peñín
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96 Tim Atkin | 94 Suckling | 93 Peñín
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