Red Wine Áster Crianza with D.O. Ribera del Duero. Cherry color wine made with Tempranillo grapes. A complex Crianza on the nose and a long time in the mouth from Bodega Áster.
91 Peñín | 90 Decanter
Vino Tinto M9 Abadía de San Quirce 2015
Red Wine M9 Abadía de San Quirce 2015: Aged in French oak barrels. Fresh, silky, elegant and with great persistence. In Gumiel de Izán, at an altitude of 945 m are the vineyards of the Tinta Fina variety.
Concours International Selections Mondiales des Vins, Canada: Gold
Age: Crianza
Winery: Bodegas Imperiales
Tasting note for Red Wine M9 Abadía de San Quirce 2015:
It is a wine of intense cherry red color, high layer.
On nose it is very balanced with notes of fruit, balsamic and spicy.
In the mouth we have a fresh wine, silky, fine, elegant and with great persistence. Remembering the great Atlantic wines.
Optimum service temperature: 15°-18° C.
A pairing: Oreja ibérica a la gallega con crema de nabizas.
Ingredients: To prepare the ear: 1 ear of Iberian pork, 1 carrot, 1/2 glass of white wine, black peppercorns, 1 small onion, 2 cloves of garlic, 1 bay leaf, coarse salt, sweet and sour paprika and oil of extra virgin olive. To prepare the cream of nabizas: 200 gr. of nabizas, 3 cloves of garlic, extra virgin olive oil, butter and salt.
Elaboration:
- We start by preparing the ear and for this, we put in a pan the covered ear completely by cold water. Put the fire and let it boil for a couple of minutes. Remove from the fire, discard the water and carefully wash the ear.
- Next, place the ear again in the casserole together with the carrot, the cloves of garlic, the bay leaf, a few grains of pepper, salt and the half a glass of wine. Cover with water and cook over low heat for about 2 hours.
- When the ear is cooked, remove it from the casserole, keeping a couple of tablespoons of its cooking water and reserve it.
- To prepare the cream of nabizas after cleaning and removing the stems, cut the leaf into julienne and cook it in plenty of salted water, for about 30 minutes. After this time, drain and place the vegetable in the glass of the blender. Now add the cooking water from the ear to the vegetable. We crush with the help of the blender and reserve.
- On the other hand, in a pan put to heat two tablespoons of oil along with the 3 cloves of garlic filleted. Let the garlic be completely roasted and remove from the heat. Remove the garlic slices and pour the oil over the vegetables.
- We go through the blender to obtain a homogeneous cream to which we add a little butter and mix well until it falls apart.
- To place, cut the ear into three longitudinal slices, which we put into sticks and serve sprinkled with paprika, coarse salt and virgin olive oil on a bed of cream of nabizas.
To enjoy!
- Bottles per box
- 6
- Bottle
- 0.75 l
- Origin
- Ribera del Duero
- Type of grape
- Tempranillo
- Elaboration
- Crianza
245
New
It is another of the diversifications in Rueda of bodegueros come from appellations of origin prestigious in reds: Bodegas Imperiales was created in 1998 by a group of businessmen and vine growers of the Ribera del Duero. Five years ago they decided to buy a vineyard in Rueda and make a Verdejo with all the tradition of the area.
The construction of the winery begins in one of the Ribera del Duero areas with the greatest winemaking tradition, with very old vines and an extraordinary quality. Since its foundation, Bodegas Imperiales has made a firm commitment to quality and its brand Abadía de San Quirce is a clear example of this.
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Bacchus: Silver.
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