Red Wine Laus Garnacha Barrica, wine with D.O. Somontano. Single varietal red Grenache that rests in mixed oak barrels for 4 months, obtaining a round and complex wine of marked sweet red fruits with a background of smoked, vanilla and spices.
Age: Joven.
Winery: Laus
Tasting note :
Red wine with a crystalline appearance and a very intense ruby red colour, with violet and purple hues.
Very fruity and intense nose. Marked sweet red fruits with a background of smoke, vanilla and spices.
Smooth attack on the palate with sweet tannins and a very pleasant and fruity passage through the mouth. It has a very long and silky finish where toasted nuances can be appreciated.
Optimum service temperature: 8°-10° C.
A pairing: Macarrones con pollo y espinacas.
Ingredients: 400 gr. of macaroni, 60 gr. of fresh chopped spinach, 3 chicken breasts.
- For the cooking of the chicken: 2 garlic cloves, 1 onion, 1 bay leaf and salt.
- For the sauce: 50 gr. of butter, 2 cloves of garlic, 60 gr. of flour, 500 ml. of skim milk, 30 gr. of light cream cheese, 375 gr. of Parmesan cheese, ground black pepper and salt.
Elaboration:
- In a casserole, cook the chicken fillets in abundant water, with a bay leaf, two peeled garlic, a medium onion peeled and cut into quarters and a pinch of salt for 30 minutes.
- Go removing with a slotted spoon. We remove the fillets and crush them with our fingers. In a saucepan with plenty of water and a pinch of salt, when it starts to boil, add the macaroni and cook for 12-15 minutes, until they are al dente and before draining, we reserve a little water of the pasta, about half Cup.
- We put the macaroni and reserve. Meanwhile in a large skillet, over medium heat melt the butter. Peel and chop the garlic and add to the pan and sauté until golden, about 1 minute.
- Add the flour and with the help of a whisk of rods, beat to form a roux and cook the roux for 1-2 minutes while continuing to beat. We pour the milk little by little without stopping to beat so that there are no lumps.
- Cook, approximately, for 5-6 minutes, over medium-low heat, stirring occasionally, until the sauce has thickened. Then add the cream cheese to the sauce and beat until the cheese has melted.
- Next, add the Parmesan cheese, the shredded chicken fillets and the chopped spinach to the sauce. Stir until the cheese has completely melted.
- We test the sauce and add pepper to taste. Add the cooked macaroni to the sauce and stir well.
Enjoy this delicious dish!
Founded in 2002, the winery is like an 'island in Somontano', surrounded by water, vineyards, flowers, sun, air... life. LAUS comes from Latin and means 'Praise, Praise, Consideration', a name that perfectly reflects the spirit of this winery. The logo symbolises the earth in the Yi-king symbology and represents our essence, the territory, the soil on which our vineyard sits.
