Vino Tinto Arzuaga Reserva

Age: Reserva.

Winery: Bodegas Arzuaga Navarro.

Type of wood and time of passage: 26 months in French oak barrels.

Tasting notes Red wine Arzuaga Reserva:

Clean and bright, ruby red in colour with purple hues.

The nose is explosive, rich in nuances, with a very complete aromatic variety where black fruits stand out with hints of roasted and smoked notes. A very serious wine, with complex aromas that evolve throughout the tasting.

In the mouth it is enveloping and structured, with great unctuousness marked by its sweet tannin. Silky sensations and a long aftertaste.

Optimum service temperature: 16º-18º C.

A pairing: Marmitako.

Ingredients: 4 salmon fillets, 1 avocado, 10 cherry tomatoes, ½ spring onion, juice of ½ lemon, fresh coriander, black pepper, gomasio or sesame salt, olive oil, salt, avocado mayonnaise.

Elaboration:

- Peel the onion and chop it, wash the peppers, cut them in half to remove the seeds and cut them in the same way.

- Peel the tomatoes and dice them. Peel the potatoes and cut them into pieces of about 2 centimetres.

- Heat a pan with about three tablespoons of extra virgin olive oil.

- Over a medium heat, fry the onion for a couple of minutes and add the pepper and a pinch of salt, leave to cook until they begin to soften, stirring occasionally.

- Then add the tomato, the pinch of sugar to balance the acidity and cook for a further five minutes.

- Prepare the wine, pour the chorizo pepper pulp into the casserole, mix it quickly with the ingredients of the stew and soak it in the wine so that it does not burn.

- Then add the potatoes, the stock and salt to taste. Cook until the potatoes are soft and the sauce has begun to thicken.

- At this point, turn off the heat and add the tuna cut into bite-sized cubes to the stew, cover and leave to stand for a couple of minutes, it should be juicy.

Enjoy!