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Azabache Garnacha Rosado
A great intensity of aroma of roses, strawberries and a slight hint of mandarin citrus. Smooth, lingering and long lasting taste with notable fruit and refreshing acidity on the finish.
Our Normal RRP: £10.99 now £8.99
Product Description
It was founded on 20 November 1955 by a group of growers from Aldeanueva de Ebro. Months later, in February 1956, the first Articles of Association were drafted and they began building the winery. Those founding partners joined together with the goal of uniting together against the few buyers of the time, who took advantage of the dispersed offering of grape growers in the small town. Throughout the 1960s, the bodega expanded to accommodate increased production needs from fruit from the new plantations and the arrival of new members who were attracted by the growth of the company. Over a century has gone by since the first vines were planted in Aldeanueva. Its excellent climate and rich soils together with the know-how of the local growers, resulted in grapes that were highly valued for their colour and alcohol content. These were —and have continued to be until present day— the basis of many aged Rioja wines.
Very bright, strong pink in colour. Aromas of great intensity, very clean, with predominance of aromas of roses, strawberries and a slight hint of mandarin citrus. Smooth, lingering and long-lasting, with notable fruit and refreshing acidity, very well balanced with the body of the wine. Long-lasting and harmonious, resulting in excellent aromas which recall fruity sensations.
Grower: Azabache
Grape Variety: Garnacha
Style: Fresh and Zesty
Country: Spain
Appellation: Rioja
Vintage: 2019/20
Closure: CORK
Alcohol: 14% ABV
Bottle Size: 75cl
Grilled Tuna with Fried Manchego
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 large tomato, finely diced
1 tablespoon white wine vinegar
1 tablespoon minced shallot
1 teaspoon chopped thyme
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil, plus more for brushing and frying
Salt
1 pound center-cut tuna steak (about 1 1/2 inches thick)
Freshly ground pepper
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup fine dry bread crumbs
One 1/2-pound wedge of Manchego cheese, sliced 1/4 inch thick and cut into triangles
1 large heart of romaine—large leaves coarsely chopped, small leaves left whole
1. In a large bowl, mix the diced tomato with the white wine vinegar, shallot, thyme, honey, garlic, crushed red pepper and the 1/4 cup of olive oil until emulsified.
2. Season the tomato vinaigrette generously with salt.
3. Heat a grill pan and brush it with olive oil.
4. Brush the tuna steak with olive oil and season it with salt and pepper.
5. Grill the tuna over moderately high heat, turning, until seared on the outside but still rare on the inside, about 13 minutes.
6. Let the tuna rest for 5 minutes, then cut into slices.
7. Meanwhile, heat 1/4 inch of olive oil in a large skillet until shimmering.
8. Put the flour, egg and bread crumbs in 3 shallow bowls.
9. Dip the cheese triangles in the flour, then in the egg and finally in the bread crumbs, pressing to help them adhere.
10. Add the cheese to the hot oil and fry over moderately high heat, turning once, until golden and crisp, 2 to 3 minutes.
11. Drain the fried Manchego on a rack and sprinkle lightly with salt.
12. Add the romaine to the vinaigrette in the bowl and toss well.
13. Mound the dressed salad onto large plates.
14. Arrange the tuna slices on the plates and stack the fried manchego slices alongside the salad.
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£53.94
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