Vino Tinto Gran Arzuaga

Age: Crianza.

Winery: Bodegas Arzuaga Navarro.

Type of wood and time of passage: 20 months in French oak barrels.

Tasting notes: 

Cherry red colour with violet tinges.

The nose presents great aromatic complexity. The primary aromas of red fruit, such as blackberry, herbaceous and floral touches predominate first, giving way to tertiary aromas, where balsamic and spicy aromas stand out. This amalgam of aromas gives the wine great intensity and depth over time.

On the palate this wine is creamy and silky. With a fresh entry on the palate that quickly becomes fleshy and unctuous. In retronasal we again have an enormous aromatic complexity, recalling everything that was shown to us in the olfactory phase.

Optimum service temperature: 16º-18º C.

A pairing: Guiso de cordero con patatas.

Ingredients: 1 kg of chopped lamb, 1 onion, 2 cloves of garlic, 1 tomato, 2 carrots, 100 g of peas, 1 kg of potatoes, 3 glasses of meat stock, 50 ml of brandy or 250 ml of white wine, a sprig of thyme and fresh parsley, a lemon, salt and ground black pepper.

Elaboration:

- Chop the lamb. Peel the tomatoes and chop them.

- Season the lamb with salt and pepper and brown it in a frying pan with oil. We have to cook it well.

- Meanwhile, chop the onion and garlic.

- When we have finished marking all the pieces of lamb, we strain the oil and pour it into the pot in which we are going to cook. By reusing the oil we preserve the substance of the meat.

- In this oil we brown the onion, halfway through cooking we add the garlic and a few minutes later the tomato that we have previously peeled and chopped.

- When everything is browned and the tomato has turned into a sauce, season with salt and pepper and add the thyme and chopped parsley. When everything is well poached, add the brandy and lemon juice.

- Allow the sauce to reduce, add the pieces of lamb and cover with the meat stock. Cover and leave to cook for 45 minutes.

- When this time has elapsed, add the carrots and potatoes and cook for a further 22 minutes.

- Finally add the peas and cook for a further 10 minutes. Leave to rest and serve hot.

Enjoy your meal!