Carta Vieja — Vinos

CHARDONNAY

PAIRS WITH:

Grilled chicken or turkey with creamy sauces
Roast pork with sage
Lobster bisque
Salmon pâté
Fish with sauce
Grilled vegetables

Grilled chicken or turkey with creamy sauces • Roast pork with sage • Lobster bisque • Salmon pâté • Fish with sauce • Grilled vegetables

PAIRS WITH:

Grilled portobello mushrooms
Spicy dishes
Curry
Stuffed pasta
Grilled meats

Grilled portobello mushrooms • Spicy dishes • Curry • Stuffed pasta • Grilled meats

Feeling like cooking?

Recipe

For the vegetables: cut the zucchini, eggplant, tomatoes, and carrots into 1 cm x 1 cm cubes.
In a pan with a little oil, sauté the eggplant until golden on all sides. Then add the zucchini. Once golden, remove from the heat and set aside.
Heat a pot with plenty of water and salt. Once boiling, add the carrot cubes and cook until al dente. Once cooked, remove from the water and let cool in a bowl of ice water.
Repeat this last step with the green beans.
For the sauce: in a pot, sauté the onion, garlic, and ginger in a little oil, without browning. Once the onions are soft, add the curry powder and stir well.
Add the tomatoes cut into quarters. If needed, add a little water so the mixture doesn't dry out.
Cook until the tomatoes are soft and cooked through, then add the cilantro stems.
In a blender, blend the mixture until you get a smooth, light sauce. Pour the mixture into a clean pot and add all the previously cooked vegetables.

PAIRS WITH:

Filet mignon
Meat stews
Roast lamb
Italian food
Aged cheeses, such as gouda, cheddar, or parmesan

Filet mignon • Meat stews • Roast lamb • Italian food • Aged cheeses, such as gouda, cheddar, or parmesan

Feeling like cooking?

Recipe

Season the meat with sea salt and black pepper to taste.
Heat olive oil in a large pot over high heat and sear the meat on both sides. Then remove it from the pot and set aside.
Heat a little more oil if needed and add the garlic, onion, carrot, celery, and bell pepper. Mix well and cook for a few minutes until they release their juices.
Season with bay leaves, oregano, rosemary, and cumin. Mix well and cook for about 8 minutes.
Add the red wine and scrape the bottom of the pot to release anything that may have stuck. Cook for 10-15 minutes or until the wine has reduced by half.
Add the beef broth and tomato sauce. Mix well and wait until it comes to a boil.
Finally, add the reserved meat and cook covered over very low heat for 2 hours. If using a pressure cooker, cook for 1 hour instead.
When it's almost ready, cook the pasta according to the package instructions. Set aside.
Once the meat is tender, remove it from the pot and shred it with a fork.
Return the shredded meat to the pot and mix well with the sauce. Adjust the seasoning and cook over low heat for about 15 more minutes, uncovered, stirring occasionally so the sauce thickens.
Serve the pasta with the sauce, topped with grated parmesan cheese and chopped parsley.

PAIRS WITH:

Meat stews
Game dishes
Cured or smoked cold cuts
Manchego cheese

Meat stews • Game dishes • Cured or smoked cold cuts • Manchego cheese