Vino Tinto Laderas del Norte

Age: Crianza.

Winery: Bodegas Arzuaga Navarro.

Type of wood and time of passage: 12 months in French oak barrels.

Tasting notes: Cherry red colour, clean and bright, with violet hues. Medium-high depth. On the nose it shows great aromatic diversity, where Tempranillo stands out in its version of red fruits, such as raspberries, redcurrants and strawberries, accompanied by floral touches such as violets. These primary aromas are perfectly blended with fine caramelised and balsamic nuances from its time in oak. The palate is fresh and elegant, the palate is velvety, unctuous and attractive. These creamy sensations, together with the initial agility of its drink, give the wine a long finish. A faithful reminder of such a complex nose.

Optimum service temperature: 16º-18º C.

A pairing: Perdices estofadas.

Ingredients: 4 partridges, 2 onions, 2 carrots, 1 head of garlic, 2 bay leaves, ¼ litre olive oil, 100 ml vinegar, 200 ml white wine, salt, black peppercorns, parsley.

Elaboration:

- Rinse the inside of the partridges under the tap, dry and tie the legs together with the wings and body, so that they are closed and tight.

- Put the oil in a casserole dish. Add the partridges and brown them. When the partridges are golden brown, peel and chop the garlic, dice the onions and add them.

- Peel the carrots, cut them into slices and add them. Season and sauté together.

- Pour in the vinegar and wine, turn up the heat and bring to the boil briefly.

- Add the two bay leaves, peppercorns and season.

- Cover the casserole and cook the partridges for 2 hours over a low heat.

- Remove the strings from the partridges, cut them in half, remove the bones from the inside and place them in another casserole dish.

- Pass the sauce through the puree and season with salt and pepper. Heat together, sprinkle with chopped parsley and serve.

- A good mashed potato can be the perfect garnish for these partridges.

Enjoy!