This week we are pairing our recipe with Requiem 2015 from Bodegas Requiem Hispania. This is a balanced, soft red wine from the D.O. Ribera de Duero.
Requiem is a wine made from 100% tempranillo grapes grown on old vines, over 70 years old, and aged for 18 months in French oak barrels.
It is a deep, intense purple colour and on the nose it is elegant and delicate, the dominant aroma being black fruit but with subtle hints of violet and toasty nuances. In the mouth it is full-bodied, smooth and with a perfect balance. Here the aromas already noted in the nose are accentuated, producing an even wider range of sensations, if that is possible.
The serving temperature is 16ºC and it pairs perfectly with meatballs, marinated ribs, black sausage with pine nuts, and meat stew with mushrooms.
It also pairs fantastically with the dish that Aingeru Etxebarria is going to prepare for us and which you can see here.