Protos
Roble

• Meat: oven-baked suckling lamb, fried lamb chops, roast lamb, veal tongue in a sauce, sweetbreads, oxtail, etc.
• Game: quails sautéed or in sauce, garlic rabbit, roast pheasant, hare served with potatoes and rice, venison loin, stewed partridge.
• Cereals and pastas: rice with partridge, chicken or rabbit, spaghetti bolognese, beef lasagne, macaroni with chorizo, tagliatelle bolognese.
• Cold meats: cured ham, wild boar pate, chistorra (spicy sausage), chorizo, foie gras, fuet (catalonian sausage), shoulder of pork, black pudding, morcón (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 all kinds of stews.
• Fish: tuna with tomato, cod, bonito tuna served with tomato or onions, marmitako (fresh tuna stew).
• Cheeses: the wine matches very well with any semi-aged cheese.
• Soups: chickpea soup, garlic soup, castilian garlic soup, Madrid-style stew and mountain stew.
• Vegetables: courgettes, pumpkin, mushrooms in a sauce or grilled, green beans with ham, vegetable stew and potato with cod.