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Bodegas Callia Malbec
Plenty of ripe, soft berry fruit flavours with the usual pinch of spice associated with Malbec as well as cinnamon and vanilla notes from some brief oak ageing.
Our Normal RRP: £7.99 now £6.99
Product Description
Bodegas Callia is situated in the Tulum Valley in Argentina’s province of San Juan. It is nestled between the Pie de Palo hills to the north and the Cerro Chico Del Zonsa to the south. Two finca estates encompass 700 acres of land: Finca Pie de Palo and Finca 9 De Julio. At 630 meters above sea level, the area is blessed by temperate climate, low rainfall and rich sandy alluvial and clay loam soil; the result is intense and fruity wines that reflect the rich terroir of this region. Born from passion and legend, Bodegas Callia is named for a young woman who arrived in the land of San Juan many years ago. She wrote to her family describing San Juan as paradise endowed with abundant fruits despite the desert landscape. Her name was Callia and today, for the people of Argentina, Callia is synonymous with hope, endurance and success. Bodegas Callia celebrates the spirit of this illustrious woman. The winery’s goal is to produce the best wines in San Juan and the best Shiraz in Argentina. Along with creating quality wines, they continue to respect and support the people, nature and community from which their wines are created.
An attractively deep purple wine, with an up-front and straightforward wild berry character, with hints of baking spices. Intense and generous on the palate, with plush tannins and good ripeness.
Grower: Bodegas Callia
Grape Variety: Malbec
Style: Soft and Ripe
Country: Argentina
Appellation: San Juan
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Chinese-Style Ribs with Guava Barbecue Sauce
Cooking Time: 02 hrs 45 mins (approx.)
Number of Servings: 4
INGREDIENTS
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 pounds baby back ribs
1/2 cup medium-dry sherry
Guava Barbecue Sauce, for glazing and serving
1. Light a charcoal grill. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. Alternatively, if you’re using a gas grill, turn off the center burners.
2. In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. Sprinkle the mixture over the ribs. Pour the sherry into a spray bottle.
3. Place the ribs on the hot grate above the drip pan and away from the coals, bony side down. Cover and grill for 30 minutes. Spray the ribs with sherry.
4. Cover and grill for another 30 minutes. Shift the ribs around (but keep them bony side down) and spray once more with sherry. Cover and grill for 30 minutes longer, until the meat is tender. Replenish the coals as necessary.
5. Take the ribs off the grill and spread the coals out evenly. Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire (high heat on a gas grill) for about 1 minute per side, until glazed.
6. Transfer the ribs to a work surface and let rest for 5 minutes. Cut down between the bones and arrange the ribs on a platter.
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