Vino Tinto Amaya Arzuaga Colección

Age: Crianza.

Winery: Bodegas Arzuaga Navarro.

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

Tasting notes Red wine Amaya Arzuaga Colección: 

Clean, bright, high robe, cherry red colour with violet hues.

The nose presents a great aromatic complexity, at first the aromas of hay and freshly cut grass merge with aromas of toffee from the time spent in the barrel, as time goes by, we find light toasted and caramelised aromas that are assembled with the black fruit, with dried rose petals also present.

On the palate it is unctuous, velvety and tasty. With an elegant passage and a great persistence. In retronasal we are again reminded of the great aromatic complexity that we perceived in the olfactory phase.

Optimum service temperature: 16º-18º C.

A pairing: Liebre en salsa de vino.

Ingredients: 1 hare, 500ml red wine, 1 onion, 1 leek, 2 carrots, 1 Italian green pepper, 1 tomato, 3 shallots, oil, salt, ground black pepper, wheat flour, 6 cloves of garlic, fresh thyme, meat stock, bay leaf and a glass of brandy.

Elaboration:

- Leave the hare to macerate or marinate for about 8 hours, put the different pieces of meat in a large bowl. Cover the hare with wine and add 6 cloves of crushed garlic, a few sprigs of thyme and a few bay leaves.

- Set the blood and liver aside.

- Once this time has elapsed, drain the hare and strain the wine, reserving it, and then dry the pieces very well.

- Once dry, dredge them in flour and brown them in a frying pan with olive oil.

- When they are well browned on the outside, add the reserved blood and a glass of brandy or cognac, flambéing to evaporate the alcohol and add a toasted flavour.

- In a large saucepan, sauté the vegetables chopped into medium-sized pieces, and as soon as the hare is ready, add it to the mixture, adding the strained wine and enough stock to cover the hare and a little more. Add a few sprigs of fresh thyme and bring to the boil, then lower the heat.

- Simmer for two hours until the hare is tender and the sauce has thickened.

- Finish by sautéing the liver in a frying pan, mashing it with a ladle of the sauce and adding it back into the stew, which should be eaten the next day when it has rested and the flavours have settled.

Enjoy!