Sparkling wine Espuma de Otazu. Vintage Brut sparkling wine made exclusively with Chardonnay grapes using the traditional method, the same method used for Champagne wines.
Winery: Señorío de Otazu
Tasting note for Sparkling wine Espuma de Otazu:
Straw yellow. A wine with fine bubbles that rise slowly and elegantly to the crown.
Fresh, with floral and white fruit notes.
Fine and elegant entry, giving way to a creamy and enveloping mousse with a long persistence.
Optimum service temperature: 6°-8°C.
A pairing: Pollo con mango y jengibre.
Ingredients: One chicken, 1-2 mangoes, 1 piece of fresh ginger, 1 spring onion, 1 celery branch, 4 garlic cloves, 1 leek, 1 chorizo pepper, 200 gr. of long grain rice, 1 glass of white wine (Otazu Chardonnay), water, extra virgin olive oil, salt, pepper and fresh cilantro.
Elaboration:
- Chop two garlic and fry them in a casserole with olive oil and a chorizo pepper. Add the chicken, cook it and reserve.
- Cut finely the onion, leek and celery and put everything to poach in the same casserole. When the vegetables are well poached, incorporate the chicken. Season and add some coriander branches. Wet with white wine.
- Cook at medium temperature for 15 minutes. Add the diced mango and the grated ginger. Let it cook for 15-20 more minutes.
- Fry a couple of cloves of garlic in a saucepan. Add the rice and sauté it. Pour twice as much water, season, add a cilantro branch and cook for about 20 minutes.
- Serve the chicken with the mango and accompanied with white rice.
Delicious!
Bodega Otazu fuses wine, art, nature and history. It is the most northern PDO Pago winery in Spain. It consists of a splendid manor from the Middle Ages, an old winery built in 1840 in the French chateau style (now converted into a museum and art gallery) and a new winery or Wine Cathedral where the wines are aged.
All the wines are of great elegance, the most recognizable characteristic of the winery is that it does not release any wine to the market until it has been rounded in the bottle for the necessary time to reach its optimum moment of consumption.
