Vino Tinto Arzuaga Gran Reserva

Age: Gran Reserva.

Winery: Bodegas Arzuaga Navarro.

Type of wood and time of passage: 48 months in French and American oak barrels.

Tasting notes Red wine Arzuaga Gran Reserva: 

It has a ruby red colour, clean and bright.

On the nose it offers a great aromatic complexity, the result of its long ageing. At first, it perfectly blends hints of ripe, stewed fruit with liquorice and tobacco tones. Subsequently, balsamic tones join in, increasing the aforementioned aromatic complexity.

On the palate it is very fleshy, with a touch of acidity, which gives it an unusual freshness for such a long-lived wine. Easy on the palate, due to the balance between all its flavours, leaving in retronasal those balsamic sensations that appeared on the nose.

Optimum service temperature: 16º-18º C.

A pairing: Magret con salteado de frutas y verduras.

Ingredients: 1 duck magret, 4 small potatoes, 1 onion, 100 gr. of green beans, 1 zucchini, 6 cherry tomatoes, a handful of blueberries, a handful of gooseberries, extra virgin olive oil, thyme, salt and pepper.

Elaboration:

- Cook the potatoes in a saucepan with water and salt for approximately 25 minutes.

- Remove a little of the fat of the magret, season it and seal it in a pan on the side of the fat and then on the other side.

- Put it in a freezer bag with a sprig of thyme. Cook it in a casserole with water at 50° C. for approximately 12-15 minutes.

- Chop the green beans and blanch them in a saucepan with water and salt. Remove them to a bowl with cold water.

- Cut the onion into thick julienne and sauté it in a wok with a jet of olive oil.

- Add the beans and chopped potatoes. Sauté the whole and add the chopped parsley, zucchini, cherry tomatoes, currants and blueberries.

- Put salt and pepper and sauté. Serve the magret with its garnish.

Bon Appetite!