joven roble

You just couldn't imagine that fermenting select grapes (100% Tinta del pais) and watching over the temperature would yield such a wine.

Aging: 6 months in American Oak barrels and another 6 in bottles before going on the Market.

Look at: Its cherry red colour.

Sniff: Subtle aromas of red fruit, with a background of vanilla scents from the wood.

Its taste: Drink at 12 ºC so as not to miss its fruity tones; it leaves a long, elegant finish.

Analysis:     Alcohol degree: 13.5 º
Total acidity: 5.0 g/ l in tartaric
Volatile Acidity: 0.49 g/l in acetic
pH: 3.69
Serving temperature: 15-16 ºC
Food pairing
Meat: Roast suckling lamb, fried baby lamp chops, roast lamb, beef tongue in sauce, sweetbreads, stewed oxtail…

Game: Quail (braised or in sauce), rabbit in oil & garlic, roast pheasant, hare with potatoes and rice, deer loin, stewed partridge.

Cereal and pasta: Rice with partridge, chicken or rabbit, Bolognaise spaghetti, meat lasagna, macaronis with chorizo and Bolognaise tagliatelle.

Cold cuts: cured Serrano ham, wild bore headcheese, chistorra (spicy Basque sausage), chorizo, foie gras, fuet (Catalonian white sausage), lacón (cured pork shoulder), blood sausage and morcón (cured blood sausage).

Eggs: In omelettes or cooked any other way.

Legumes: White beans with chorizo, fabada asturiana (white bean stew), pinto beans and all kinds of stews
.
Fish: Tuna fish with tomato, cod, bonito with tomato or onions, marmitako (stewed albacore tuna-potato-tomato dish).

Cheese: It combines very well with any cured cheese.
Soups: Chick-pea soup, garlic soup, Castilian garlic-bread soup, cocido madrileño (Madrid-style chick-pea stew) and cocido montañés (Cantabrian-style stew).

Vegetables: Stewed artichokes, courgettes, pumpkin, mushrooms (grilled or in sauce), green beans with ham, mixed vegetable stew and potatoes with cod.
Meat: Roast suckling lamb, fried baby lamp chops, roast lamb, beef tongue in sauce, sweetbreads, stewed oxtail…

Game: Quail (braised or in sauce), rabbit in oil & garlic, roast pheasant, hare with potatoes and rice, deer loin, stewed partridge.

Cereal and pasta: Rice with partridge, chicken or rabbit, Bolognaise spaghetti, meat lasagna, macaronis with chorizo and Bolognaise tagliatelle.

Cold cuts: cured Serrano ham, wild bore headcheese, chistorra (spicy Basque sausage), chorizo, foie gras, fuet (Catalonian white sausage), lacón (cured pork shoulder), blood sausage and morcón (cured blood sausage).

Eggs: In omelettes or cooked any other way.

Legumes: White beans with chorizo, fabada asturiana (white bean stew), pinto beans and all kinds of stews
.
Fish: Tuna fish with tomato, cod, bonito with tomato or onions, marmitako (stewed albacore tuna-potato-tomato dish).

Cheese: It combines very well with any cured cheese.
Soups: Chick-pea soup, garlic soup, Castilian garlic-bread soup, cocido madrileño (Madrid-style chick-pea stew) and cocido montañés (Cantabrian-style stew).

Vegetables: Stewed artichokes, courgettes, pumpkin, mushrooms (grilled or in sauce), green beans with ham, mixed vegetable stew and potatoes with cod.
© 2008 Bodegas Protos | C/Bodegas Protos, 24-28. E-47300 Peñafiel (Valladolid, Spain)

wine, a taste for moderation