Fuentespina Red Wine 3 months with D.O. Ribera del Duero. Made with Tempranillo grape. It is the youngest Red wine from Bodegas Fuentespina, very aromatic and soft on the palate.
Vino Tinto Enate TS
Enate TS Red Wine, a fabulous wine from Bodega Enate with D.O. Somontano. Made with Tempranillo and Syrah from our vineyards in Cregenzán, in the heart of Somontano, it is a limited edition that manages to fill the palate with its fun and fruity character, without leaving aside the elegance of a meticulous elaboration and detailed work.
Age: Crianza
Winery: Bodegas Enate
Tasting notes for Red Wine Enate TS:
A deep cherry red wine with a jovial yet serious nose.
A red wine that becomes a parade of red fruits, lactic notes, and subtle floral nuances of the syrah, which combines with the spicy and pastry aromas, coming from its ageing in American oak barrels for 4 months.
A very tasty and juicy wine on the palate, with a persistent and balanced finish.
Optimum service temperature: 16° C.
A pairing: Filete de buey flambeado al calvados.
Ingredients: 800 gr. of beef steak, 75 gr. of bacon, 1 garlic, 100 gr. of butter, 8-10 onions, 100 gr. of pitted olives, 1 spoonful of flour, 1 glass of calvados, ¼ l. of white wine, salt and pepper.
Elaboration:
- Brown in a saucepan with 75 gr. of butter, the bacon cut into pieces and the onions, well peeled and whole.
- When they are browned, remove from the pan and put the fillet in a piece and tied; turn it until it is golden brown.
- Remove from the pan and keep warm.
-Replace the bacon and onions in the pan, add the chopped garlic and olives, sprinkle with the liqueur and flambé it. Season and add the wine.
- Cover the pan and cook gently for 15 minutes.
- Cut the steak into 4 slices, put the saucepan and cook 10 minutes more slowly, with the butter and the teaspoon of flour to thicken the sauce.
Serve hot and ... To eat!
- Bottles per box
- 6
- Bottle
- 0.75 l
- Origin
- Somontano
- Type of grape
- Tempranillo, Syrah
- Elaboration
- Joven
301
New
Enate is one of the emblematic wineries of a relatively young viticultural appellation, Somontano, in the province of Huesca and in the foothills of the Pyrenees. It has always been an area recognized for its qualities for the cultivation of the vine by the thermal gradient (differences in temperature between day and night and summer and winter) that it enjoys.
Enate owns 500 has. of own vineyard. It is worth noting the Gewürztraminer, a variety originally from Alsace, which has adapted to Somontano perfectly and Enate has managed to extract its potential. Enate's connection with contemporary art has become a differentiating element that identifies him within the world of wine. From its facilities, a work of architectural art itself, to its labels, knowing Enate is entering a world of respect for wine and art.
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