For this week's recipe I am going to recommend Matsu El Recio 2016, a red wine made by the Matsu winery in the D.O. Toro.
It is 100% Tinta de Toro variety and the grapes come from vines between 90 and 100 years old.
Matsu El Recio is aged for 14 months in French oak barrels after which the wine is clarified with natural processes.
It is an intense and elegant wine. On the nose, the aromas of ripe black fruit stand out in perfect harmony with the roasted notes from its ageing in barrel. In the mouth it is silky, full bodied and with a long, fresh finish.
Serve at 15°C and I recommend using the oxygenator.
It pairs perfectly with grilled red meat, wild boar, meat paellas, cured cheeses, roasts, red meats with sauce and big game.
It also pairs fantastically with the dish that Aingeru Etxebarria is going to prepare for us and which you can see here.