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Franck Massard Mas Sardana Garnacha Tempranillo
Vividly red in colour. this wine has soft aromas of sweet spice, Mediterranean herbs, fresh orchard fruit, and hints of green peppers. Blackcurrants, Bing cherries, fresh raspberries, dried fruits and a hint of olive oil are expressed on the palate. Don't miss out to try his handcrafted wine.
Our Normal RRP: £12.99 now £10.99
Product Description
Franck was trained as a sommelier over 18 years ago, but he has great passion of making wines of his own. He had noted that instead of acquiring vineyards in France. He chose to pursue his dream in Spain starting from acquiring a single plot of 90 year old Carignan from a taxi driver, with his previous knowledge in wine and as a top sommelier, he made his first debut exceptional Priorat named Huellas with his fingerprints on the label as the name suggested. Visiting wine regions across Spain, they discovered extraordinary unknown vineyards and met farmers with an amazing sense of nature. Franck’s passion grew and he started to create new wines from lesser known regions like Ribeira Sacra, Terra Alta, and Valdeorras and Catalunya, wines with a real sense of place. Franck’s mission is nurturing what nature provides, highlighting the undiscovered and sharing it with you.
Deep cherry red ruby colour; complex developing aromas of blackcurrant, rich concentrated raspberry, sweet spice, olive oil, spices and dried fruits; dry, medium to full bodied, with developing, complex flavours of sweet ripe berry fruit, dried fruits, green pepper and spice.
Grower: Epicure Vineyards
Grape Variety: Garnacha / Tempranillo
Style: Balanced and Smooth
Country: Spain
Appellation: Rioja
Vintage: 2011/12
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Spicy Venison Steak Strips
Cooking Time: 01 hrs 04 minutes (approx.)
Number of Servings: 4
INGREDIENTS
1 tablespoon lime juice
1 tablespoon soy sauce
1 chipotle chilli in adobo sauce, finely - chopped
1 tablespoon olive oil
1 tablespoon chilli powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped garlic
450g venison, cut into 1.25cm strips
200g plain flour
seasoned salt (or Cajun seasoning) and pepper to taste
2 tablespoons olive oil
1. Stir together the lime juice, soy sauce, chipotle chilli and 1 tablespoon olive oil; stir in chilli powder, paprika, cumin and garlic.
2. Toss venison strips until well coated with marinade, set aside and marinate for 20 minutes.
3. Drain venison strips in a colander, pressing out any excess liquid.
4. Place the flour in a plastic bag, season to taste with seasoned salt and pepper.
5. Toss venison strips with the flour until each piece is coated.
6. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat.
7. Shake excess flour from the venison strips and cook until well browned on both sides, about 2 minutes per side.
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£65.94
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