Winery: Bodegas Aradón.
Type of wood and time of passage: 14 months of French and American oak barrels.
Tasting notes: Cherry red color with garnet edging medium-high layer. On the nose, we find marked aromas of black fruit (plums, blueberries) along with notes of sweet spices (vanilla, nutmeg), roasted and good wood on a balsamic background that gives it a lot of freshness. In the mouth, the entry is delicate and becomes more resounding in the step, with friendly tannins and good acidity. Retronasal with memories of shady forest.
Optimum service temperature: 14° C.
A pairing: Jamón braseado.
Ingredients: 1 onion, several peaches, 6 plums, 1 piece of pineapple, 400 cl. of beer, 1 cooked ham of about 6 kg., black pepper, some sprigs of parsley, 100 gr. of brown sugar, ½ glass of honey, 1 spoonful of curry and cloves.
- Cut the onion into thin slices, grease a baking dish, place the ham and cover with the slices of onion, parsley, pepper, prick the clove and sprinkle with sugar.
- Then, water with the beer and put the rest in the bottom of the source, put in the oven under a temperature of 100° C., for 3 hours.
- After half an hour, cover with the aluminum foil, after watering it with its juice every half hour while the cooking lasts.
- When done, drain the juice and prepare the glaze: mix this juice with sugar and honey.
- Clean the ham of the onion and paint with the icing; put again in the oven, raising the temperature a little to 150° C. to gratin for half an hour, painting with the glaze every ten minutes.
- In parallel, prepare the garnish, mixing the butter with curry and sugar and covering the fruit with the mixture.
- Then put them in the oven until they get a nice golden color.
Its taste will surprise!