Winery: Compañía de vinos Telmo Rodríguez.
Tasting notes: On the nose, powerful aroma, overripe fruit, aromatic coffee, and chocolate. In the mouth, it is powerful, fleshy and spicy. It is a great round red wine, pleasant, vibrant, of great intensity and aromatic complexity and with a mild acidity that makes it very pleasant to drink.
Optimum service temperature: 16°-18° C.
A pairing: Conejo al ajillo.
Ingredients: 450 gr. rabbit cut into pieces, 5 cloves of garlic, 10 gr. of wheat flour, 200 ml. of white wine, 200 ml. of beef broth, extra virgin olive oil, salt, black ground pepper and half a lemon.
- We review the pieces of rabbit removing some skin or fat, season and pass them through flour. While we are doing this operation, put five tablespoons of olive oil in a low saucepan and brown the five cloves of unpeeled garlic in it.
- As we go flouring each slice, we incorporate it into the casserole. Do not worry if they do not fit all. As they go brown, they will wane a little and in the end they will all be able to accommodate themselves. Fry the slices well until they have an appetizing color and are well done inside. It will take about twenty minutes to brown all, turning them around continuously.
- Take the half lemon and squeeze it with your hand, spreading the juices over each slice. We add the glass of wine and the broth and raise the fire to start reducing the sauce.
- Holding the handles of the pan with both hands, being careful not to burn, shake the casserole and give circular movements. So the sauce is bound while the rest of the liquid evaporates. In two or three minutes, that sauce has impregnated the slices that remain juicy and full of flavor.
Sprinkle with a little parsley and to the table to eat it hot.