cherry colour with garbet rim. You have never seen anything like it.
ripe fruit with hints of spice.
100 different things, but the most incredible is the aftertaste it will leave in your mouth.
Meat: grilled veal chops, fried lamb chops, roast pig's trotter, roast lamb, veal escalope, roast suckling lamb, tripe Madrid style or with chickpeas, pot roast, carpaccio of ox or veal, veal tongue in a sauce, stewed sweetbreads, pig's ear in a sauce, oxtail, etc.
Game: quail either sautd or in a sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge.
Cereals and pastas: rice with partridge, chicken or rabbit, cannelloni, spaghetti bolognese, beef lasagne, macaroni with chorizo, tagliatelle bolognese.
Cold meats: wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), cured ham, shoulder of pork, black pudding, morc (large blood sausage).
Eggs: in any of their varieties or as an omelette.
Pulses: haricot beans with chorizo, fabada (asturian bean stew), pinto beans and chickpea stew.
Seafood: fried squid rings, stewed river crabs, snails, stuffed baby squid, garlic prawns and steamed mussels.
Fish: tuna with tomato, cod, bonito tuna served with tomato or onions, marmitako (fresh tuna stew).
Cheeses: the wine matches very well with any aged cheese.
Soups: chickpea soup, garlic soup, Castilian garlic soup, Madrid-style stew and mountain stew.
Vegetables: stewed artichokes, broccoli with potatoes, courgettes, pumpkin, mushrooms in a sauce, brussel sprouts with ham, spanish potato salad, green beans with ham and vegetable and potato stew with cod.
Serving temperature: 16-17 C