Losada Vinos De Finca La Bienquerida 2015
- Textured, savoury
This is one of those wines you can take to your sommelier friend’s dinner with utter confidence - arrogance even. Because you’ll know you’ve got your mitts on something that you don’t see much of in Australia, is so hot right now (Hansel-style) and is at once challenging as it is immensely enjoyable. The trivia you’ll need to reinforce your posturing: it’s made from 95% Mencía (‘men-thee-ah’), the other 5% indigenous Spanish varietals; the grapes are from an ancient, 100+ year old vineyard; it’s from Bierzo, in Spain’s northwest.
Other than that, pop the cork, give it some air and enjoy tasting it evolve. It’s a fascinating light-but-intense variety, and this example has everything from tar and roses to potpourri and Indian spices happening. Its lovely medium weight and crunchy acidity, draped with dripping cherry juiciness, ensure that you’re the life of the party.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 95% mencía and 5 % other grapes
- Serving Temp.
Hola! Spain, you big party animal, you. Spain is the third largest wine producer in the world. Spain is home to some of the most widely enjoyed grape varieties such as Tempranillo, Albarino, Garnacha, Verdejo and Monastrell. The wines are more affordable and they pair perfectly with Mexican food. So delicious foody wines at a good price? That sounds pretty good to us.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.