Archívy značky: spaininabox

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.

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.

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

Huby plnené syrom a šunkou Iberico

Recept na plnené šampiňóny, ľahké a rýchle na prípravu.

Recept Ingrediencie pre 6-porcii tapas:

  • 12 Húb
  • Polotvrdý sýr
  • 2 plátky cesnaku
  • 2 plátky Iberico šunka
  • 6 Orechov
  • Olivový olej
  • Sol
  • Nasekanú petržlenovú vňat

Príprava plnených šampiňónov:


Akonáhle sú huby takmer upečené je moment, aby sme ich naplnili pripravenou zmesou z nožičiek, spolu s polovicou vlašského orecha. Späť do rúry na pár minút, posipeme nesekanou petržlenovou vňaťou a podávame.

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!

goat_cheese_ham_cougette_potato2

Čo je tak osobitého na našej šunke

Položte 6mm tenké plátky zemiakov na horúci plech a vložte do rúry s trochou extra panenského olivového oleja, soľou a mletého čierneho korenie. Pečieme 20-25 minút. na 180°.

Cuketa zaberie menej času na prípravu, ako zemiaky, takže pridať po 10 minútach, uistite sa, že mate na plechu dostatok priestoru, aby sa zmestilo všetko. V tomto bode otočte zemiakové plátky, aby ste zabezpečili prepečenie druhej strany zemiakov.

Akonáhle sa plátky upečú a sú chrumkavé pridať na vrch kúsok kozieho syru a šunku Iberico narezané na plátky.

Vložte späť do rúry na pár minút, podávať okamžite, a vychutnať si dobre jedlo.

muñana 3cepas

Vína z GRANADA: Muñana 3 Cepas

Koncepcia Autor

“Snažili sme sa vytvoriť silne a komplexné víno, ktoré je zároveň hladké, Vôňu a silu odrody Syrah, štruktúru Cabernet Sauvignon a hladkosť Merlotu. Muñana 3 Cepas je nepochybne víno, ktoré môže veľmi potešiť.”

Ocenenie
International AWC VIENNA 2010: Zlatá medaila
International Competition CINVE 2011: Strieborná medaila
INTERNATIONAL WINE GUIDE 2012: Zlatá medaila
Sprievodca PEÑIN 2013: 90 pointsmuñana 3Cepas profile

Ročník
2008 (Crianza)

Odrody
Syrah, Cabernet Sauvignon, Merlot

Z vlastných viníc Vyrobené a plnené vinárstvo
(Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

Výroba
51.600 fliaš

Analytické Parametre
Triedenie: 14% obj.
PH: 3,3
AT: 5,1 gr/l kyseliny vínnej
Jablčno-mliečna fermentácia

Starnutie
12 mesiacov v 300 l francúzskych a amerických dubových sudoch a 12 mesiacov
vo fľaši uložené v podzemných prírodných jaskyniach pri priemernej teplote 14°C.

Degustácia
Granátová farba z jasom čerešne. Vôňa, zrela ovocná aróma s ľahkými tónmi čierneho ovocného džemu, horkého kakaa a dotyku balsamica. Výrazná kyslosť, dobrého ovocie a dubu.

Odporúčania
Servírovacia teplota: 17°C
Vhodne ku: červené mäso s omáčkou z miernou kyslosťou.