For this week’s miniature haute cuisine to be prepared for us by Aingeru, we will pair it with a 2018 vintage Penedés Gramona Mart rosé.
This wine is made from the Xarel·lo Rojo grape variety which is native to Penedés and has flirted with extinction. The biodynamic calendar is followed when making this wine: the grape harvest took place on 5 August and it was bottled on 29 October 2018, both flower days.
On the nose it is rich and intense with pronounced fruit, some floral notes, Provencal herbs and a subtle spicy background.
In the mouth it is enveloping and sweet on the palate. The second impression on the nose brings back the fruit and pink pepper. The finish gives a bitter note that blends with the acidity to create freshness.
The ideal serving temperature is 7ºC and we pair it with spicy options such as Japanese, Caribbean and South American dishes.
It also pairs fantastically with the dish that Aingeru Etxebarria is going to prepare for us and which you can see here.