Winery: Bodega La Granja de Nuestra Señora de Remelluri
Type of wood and time of passage: around 17 months in barrels of different origins and sizes. This wine was the first in Rioja based on a single vineyard property, according to the model of the French "châteaux", a farm that spans the three valleys surrounding the winery (Remelluri, Valderremelluri and Villaescusa), the one that, as before, mixed red and white varieties.
Tasting note for Red Wine Remelluri Reserva 2013:
A curious and elegant wine, cherry red with garnet edging, high layer and dense tear.
Aromas of red and black fruit and stone fruit (peach) appear, wrapped in milky, smoky notes, fine leathers, toasted and some spices (pepper, vanilla). Then, when oxygenated, change profile and find memories of sacristy and noble woods.
Excellent journey in the mouth, a deep and serious wine with an acidity that augurs long life.
Optimum service temperature: 16° C.
A pairing: Faisán con trufas.
Ingredients: 1 young pheasant, 3 tablespoons of oil, 50 gr. of chopped almonds, 1 glass of cognac, 150 gr. of foie gras, 1 glass of dry sherry, 2 slices of bacon, 2 tablespoons of lard, salt and pepper, 250 gr. of truffles.
- Clean the pheasant and fill it with half of the truffles, foie gras and chopped almonds.
- Sew the opening so that the filling does not come out.
- Put the slices of bacon on top covering the pheasant, holding them with chopped sticks so they do not fall.
- Place the pheasant in a clay oven dish, with the lard and oil, until golden brown, and then pour the sherry over the top, cover the casserole and leave for another 25 minutes. Then, add the cognac and the rest of the truffles cut into slices and let boil until tender.