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Muñana caves for wine ageing

Wines From Granada: Muñana Petit Verdot

Concept of the Author

“All our varietal are an expression of the varieties themselves in our terruño. Our Petit Verdot 2009 is one of these and it is the best demonstration of what each variety can individually contribute to the different assemblies of our wines.”

Awards and mentions
INTERNATIONAL WINE GUIDE 2012: Silver MedalPetit Verdot 2009 profile
PEÑIN Guide 2009: 89 points
PEÑIN Guide 2011: 88 points
PEÑIN Guide 2013: 87 points
REPSOL Guide 2013: 99 points

Grape Varieties
100% Petit Verdot from its own vineyards


Produced and bottled by the winery (Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

Year and Production
2009
Very good
11.914 bottles

Analytical Parameters
Grading: 13.5% Vol.
PH: 3,6
TA: 5.0 gr/l in tartaric acid
Procedures: 30 minutes after collection in 15kg boxes, the Petit Verdot grapes are placed in a refrigerated room at 5°C until the temperature stabilises before the best fruits are manually selected.
A short maceration is carried out for 4-5 days at a temperature of 20ºC followed by alcoholic and malolactic fermentations with cold stabilisation at -4ºC. 12 months in 300l French oak barrels, of nine different coopers and different toasts. Then 12 months in natural caves at 14°C average temperature.

Tasting notes
The appearance is a nice, covered ruby colour with violet hues yet despite being a 2009. Notable varietal character on the nose, with hints of banana and pencil lead, deep balsamic that gives a lot of freshness and enveloping aromas of black fruit compote. The palate is fleshy and creamy, with excellent balance between acidity and fruit weight. Marked minerality on the palate, which puts us in the land from which it comes. As mentioned before, the wood appears in perspective providing spicy and toasted nuances. The finish is long and rich. A truly elegant wine and highly recommended.

Recommendations
Serving temperature: 17ºC
Food pairings: All kind of meats.

Find it in Spaninabox at a very special price.

smoked pomfret goat cheese

Smoked Pomfret fish, Rosemary Goat cheese and lamb lettuce salad

We’re looking forward to the summer as we propose this combination of smoked pomfret fish, the tasty and award-winning rosemary goat’s cheese and fresh lamb’s lettuce which serves as a perfect starter tapa.smoked pomfret, rosemary goat cheese

Ingredients for 4 tapas:

  • 100g of lamb lettuce
  • 2 tomatoes – sliced thinly
  • 4 slices of smoked pomfret
  • 8 slices of Rosemary goat cheese fresh
  • Reduced balsamic vinegar
  • Ground pepper
  • Extra Virgin Olive oil
  • Salt

Preparation:

To prepare the salad, position a mould at the center of the plate, then begin by placing a layer of lamb’s lettuce at the bottom. If we are going to eat immediately we can add salt and a few drops of extra virgin olive oil. Otherwise, leave these steps until the end as the salt will extract water from the lamb’s lettuce and it will lose its turgidity.

For the next layer, place the slices of smoked pomfret, followed by another layer of lamb’s lettuce. Add one layer of thinly sliced Rosemary Goat’s cheese and finally, top off with a layer of fresh tomato slices.

Sprinkle with a few threads of reduced balsamic vinegar, a trickle of olive oil, ground pepper and salt if you like.

Stay in a winery Bodegas Muñana

Stay in a winery: Bodegas Muñana

At the foot of the Sierra Nevada lies Bodegas Muñana; a unique dwelling which takes a holiday with family or friends to a whole new level. Escape from the stresses and strains of the 21st centuary with this gastrotravelling experience, and strip life back down to the basics: Good food, good drink, good shelter and most importantly good company!

Immerse yourself in the wonderful world of wine – discover it’s origins and allow your senses to run astray. Breathe in the fresh air, smell the soil from the vineyards, and learn about the production and ageing processes which result in sublime wines.
winery_stays_Munana_sm1You will you enjoy a tasting session with some of the very best wines from this vineyard which is irrigated with water from the melting Sierra Nevada at an altitude of 1200 m, in clay loam soils and bred in caves with French and American oak barrels. A process which works in perfect harmony with nature.

Inside the winery complex there are two fully equipped self-catering one-storey apartments surrounded by the vineyards. Stay here and a tour through the winery and a tasting session is provided absolutely free of charge!
winery_stays_Munana_sm3
The location of the winery benefits from being within reach of a number of spectacular natural and cultural hotspots. Guadix (where the winery is located) and the surrounding areas, are characterized by a landscape of badlands and plenty of cave houses. Nearby heritage sites include the Puerto de la Ragua, which is popular amongst skiiers, the Calahorra, which has been populated since the paleolithic age, Ancient mines in Alquife which brought prosperity to the area during Roman times, Arab baths in Alhama de Granada which date back to the 1400’s, and the troglodyte town in Purullena, known for its quirky hillside settlements and stunning views, amongst many other visit-worthy locations all within easy reach.

Additionally, the Alhambra and Granada itself are only 45 min away, should you wish to experience City life at any time.

Accomodation details

House “2 Cepas”
4persons
House “3 Cepas”
6persons
Day rider
(inc. tasting session+guided visit)
£200 £300
Extra day £140 £210
Per week £950 £1400
Specs 2 twins room with 105cm beds 1 double room King size bed and 2 twins with 105cm beds.
  • Spacious and bright living room with a large table where to enjoy a delicious meal cooked in the fireplace accompanied by any of the sublime Muñana wines.
  • The kitchen is integrated into the living room and has all the necessary utensils apart from microwave and dishwasher.
  • Central heating and a big shower completes the equipments.

Bodegas Munana also offer flexible catering services from just 10 to 200 persons for incentives, product presentations and any social event should you wish.


For availability or further information on this or any other aspect just send us an email

delirio_wine

WINES FROM GRANADA: DELIRIO

Concept of the Author

“We have tried to show all nuances of Syrah and Tempranillo at the terroir of MUÑANA. We have created an amazing young wine surprising because of its power and the variety of sensory notes that it hits.”

Awards and mentions
INTERNATIONAL WINE GUIDE 2011: Bronze Medal
INTERNATIONAL WINE GUIDE 2012: Bronze Medaldelirio2012_profile
PEÑIN Guide 2011: 88 points
Repsol Guide 2011: 90 points
Repsol Guide 2012: 90 points
Repsol Guide 2013: 90 points

Grape Varieties
Syrah-Tempranillo from its own vineyards


Produced and bottled by the winery (Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

Production
26.500 bottles (Limited Edition)

Analytical Parameters
Grading: 14% Vol.
PH: 3,7
TA: 4,8 gr/l in tartaric acid
Procedures: 30 minutes after collection in 15kg boxes, the Syrah and Tempranillo grapes are placed in a refrigerated room at 5°C until the temperature stabilises before the best fruits are manually selected.
A short maceration is carried out for 4-5 days at a temperature of 20ºC followed by alcoholic and malolactic fermentations with cold stabilisation at -4ºC.

Tasting notes
It has a very dark and intense redcurrant colour. The aromas remind us of the leather, truffles and especially violets. The palate is unctuous, vigorous with a balanced and soft alcoholic degree. Blackcurrant flavours predominate leaving a lingering memory in the mouth.

Recommendations
Serving temperature: 14ºC
Food pairings: Fish and White Meat.

Find it in Spaninabox at a very special price.

Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.

Semicured Goat Cheese lollipops

Semicured Goat’s Cheese lollipops

Wow your guests with these delicious and visually stunning goat’s cheese lollipops. These tapas are deceptively simple to make, but will take some considerable preparation time (especially if you are a perfectionist!).

Ingredients for 4 tapas:

  • 200g Semicured goat’s cheese. We have used this Supergold awarded cheese because of its wonderful taste and texture.
  • Tomato jam
    • 500g Ripe tomatoesSemicured Goat Cheese lollipops
    • 250g sugar
    • 1/2 lemon juice
    • 1/3 vanilla pod
  • Outer coating
    • Poppy seeds
    • Sesame seeds
    • Chives

You will also need 12 cocktail sticks/wooden skewers.

Preparation:

Semicured Goat Cheese lollipops

Submerge a cheese cube fully into the jam, ensuring that all surfaces are covered, then proceed to dab each surface into the chopped chives – you may need to sprinkle some on by hand to ensure full coverage. Repeat this process with the sesame seeds and poppy seeds, arrange on a plate, and serve to your delighted guests!

Semicured Goat Cheese lollipops
Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.

delirium_pears1

Delirium pears

This is an old spanish recipe which provides the perfect complement to a rich semicured cheese.

The “original” recipe is very simple and only requires a few ingredients, but this version adds a twist of cloves, anise and cardamom for that extra depth of flavour.

Serves 4 tapas:

  • 4 Pears
  • 1/2 bottle “Delirio” from Bodegas Muñana
  • Cinnamon stick 1 pc
  • Zest of one orange or lemon
  • Sugar 80g
  • Clove, anise and cardamom

Place one pear at the centre of a small plate, drizzle with a little bit of sauce and enjoy!!

peas_ham_poached_egg1

Peas with Iberico ham and poached egg

To prepare this recipe for peas with ham, ideally peas are fresh but as the season is so short, and have a high price,it is best that we use ultra frozen peas or, ultimately, preserved.

peas_ham_poached_egg4

While ” poached eggs ” cook, we can start preparing the recipe of peas and ham. Heat a pan with olive oil and the spring onion thinly sliced, less than 1mm.
Add the diced ham and toss the peas, previously cooled with water in the pan. Cover with a lid and let cook five minutes.

peas_ham_poa…hed_egg2

While peas are cooking remove, carefully, the plastic wrap from the poached eggs.
Try the peas and when they are cooked serve placing the poached egg on.

stuffed_mushrooms

Mushrooms stuffed with cheese and Iberico ham

A recipe for stuffed mushrooms – easy and quick to prepare.

Serves 6 tapas:

  • 12 Mushrooms
  • Semicured cheese
  • 2 slices of garlic
  • 2 slices of Iberico ham
  • 6 Nuts
  • Olive oil
  • Salt
  • Chopped parsley

Preparation of stuffed mushrooms :


Remove mushrooms from the oven, add stuffing mixture plus half a walnut to each one and place back in the oven for a couple of minutes. Finally, sprinkle with chopped parsley and serve immediately!