Red wine Lindes de Remelluri Viñedos de San Vicente

Otros

Age: Crianza

Winery: Bodega La Granja de Nuestra Señora de Remelluri

Tasting notes for Red wine Lindes de Remelluri Viñedos de San Vicente: The greater distance of the Sierra de Cantabria means different meteorological conditions: greater Mediterranean influence and lower temperature contrast.

It is a garnet red wine with purple trim and marked tear.

Aromas of ripe red fruits (strawberries, raspberries), roasted, toffee and scrub appear on a light mineral and balsamic background.

The entrance in the mouth shows a certain astringency that later softens when oxygenated. A wine that has nerve, but at the same time is light and pleasant, with full tannins, very good acidity and long in the mouth.

Optimum service temperature: 16° C.

A pairing: Atún rojo con rebozuelos.

Ingredients: 4 tuna loins of 180 gr. each one approx., 1 onion, 200 gr. of clean young garlic, 500 gr. of chanterelles (or assorted mushrooms), salt and pepper, extra virgin olive oil.

Elaboration:

- Carefully clean the mushrooms, with a damp cloth or paper, without passing them through water.

- If they are frozen, leave them in the fridge, in a colander so that they release water for 24 hours or until they are defrosted.

- Dry with paper towels.

- Peel and cut the onion in julienne, and chop the young garlic.

- In a pan sauté the onion and garlic in olive oil.

- Add the mushrooms, sauté them over a high heat for 3 or 4 minutes and season with salt.

- Grill the tuna loins on the griddle, embers or frying pan and mark them on all sides.

- The center should be a little raw so that it does not dry, in just 3 minutes they will be ready.

- Season and serve the tuna loins with the sautéed chanterelles.

 Bon Appetite!