White Wine Remelluri with D.O. La Rioja. Made with types of Garnacha blanca and Viognier grapes. Aged on its lees and fermented in the barrel.
93 Parker
Winery: La Granja de Nuestra Señora de Remelluri
Tasting note for White Wine Remelluri:
At the beginning, the oak stands out a bit, very much in the style of some Burgundies, but when it is oxygenated, the aromas of stone fruit (peach), florals (chamomile) and beeswax appear on a tan and vanilla background.
The palate is unctuous, tasty, and creamy, with a saline note in the center of the mouth a serious wine, with excellent acidity and minerality. Long, deep and persistent.
Optimum service temperature: 8° C.
A pairing: Redondo de ternera mechada.
Ingredients: A round of veal, serrano ham in strips or small tacos, bacon in strips or tacos, 2 cloves of garlic chopped, chopped and fresh parsley, extra virgin olive oil, 3 cloves of garlic, 2 onions, 3 carrots, 2 peppers greens, 2 ripe tomatoes, 1 glass of white wine Remelluri (fermented in barrels) and 1/2 liter of broth.
Elaboration:
- Remove what we can the fat the meat. We introduce an elongated and sharp knife by one of the ends until it comes out the other side. Then, we introduce it again forming a cross.
- Once the cuts are made, we introduce the mixture made with the chopped garlic, the parsley, the bacon and the serrano ham through the holes that we have opened. We tie the meat so that it does not deform and we add flour it.
- Fry the meat inside the pan or pot with a good jet of olive oil, turning it to seal it on all sides.
- Once the meat is golden brown, pour the garlic, onion, carrot, pepper and chopped tomatoes in the pot and let's stir it with the meat, turning it occasionally so that it does not stick or stick burn.
- When poached, we take the glass of wine and let it boil a little and evaporate the alcohol.
- We pour the broth. Let cook for an hour. Once the round of veal is made, we take it out of the pot and with a blender we crush the vegetables and the juice, which will be the sauce to accompany the meat.
To enjoy!
Remelluri is a winery of secular history. In the fourteenth century, Hieronymite monks settled in these lands, creating a monastic farm and leaving the place in the fifteenth century; the sanctuary is maintained with hermits who worship until well into the nineteenth century and the farm and monastery are depending on the Royal Currency.
In 1845, with the law of confiscation, land, houses and even the hermitage were sold. A landowner from Labastida acquires the main nucleus, maintaining the vineyard. This property, of approximately 20 hectares, arrives intact until 1967 and is then acquired by Jaime Rodríguez Salis and Amaya Hernandorena, the current owners. Today they have 154 hectares of vineyards in La Rioja Alavesa.
