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Campo Viejo Tempranillo


The old Campo Viejo wine cellar, founded in 1967, has given way to the Juan Alcorta Bodega, named after its founder. A wine cellar, perhaps one of the best in the world, situated right in the heart of La Rioja in privileged lands for the growing, making and ageing of wine. Throughout the whole process, the grapes are moved by gravity, without undergoing any type of pressure which could affect the final result. This gentle, painstaking winemaking process will make it possible for us to obtain smooth, harmonious wines, with lots of concentrated fruit on the nose and in the mouth. For cask-ageing we mainly use American oak, in which the notes of vanilla predominate. With the French oak we will obtain more spicy nuances. By combining the two, we achieve aromas of great complexity: coconut, vanilla, spices, toasted wood.

Attractive stawberry red colour. A mixture of fruit aromas – strawberry, plum, blackberry – and flowers – roses, violets, etc. Really outstanding in the mouth, round and unctuous, but also with a freshness which tempts you to drink another glass.

 

Fresh & Fruity

  • Product Code: PR01CV
  • Grower: Bodegas Campo Viejo
  • Grape Variety: Tempranillo
  • Style: Floral and Aromatic
  • Country: Spain
  • Appellation: Rioja
  • Vintage: 2007/8
  • Closure: CORK
  • Alcohol: 12.5% ABV
  • Case Size: 6
  • Bottle Size: 75cl

Rating on this wine was 89 (source: Wine Competition Award Winners)


Smothered Beef Short Ribs

Cooking Time: 02 hrs 30 minutes (approx.)
Number of Servings: 4

INGREDIENTS

1/2 cup olive oil - 4 pounds beef short ribs - salt and pepper to taste - 1 cup all-purpose flour - 2 cups chopped onions - 1 cup chopped celery - 1 cup chopped carrots - 2 tablespoons minced garlic - 3 bay leaves - 1 tablespoon dried thyme - 1 cup red wine - 8 cups beef stock
- 1/4 cup chopped fresh parsley


  • 1. Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside
  • 2. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
  • 3. Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.



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&

Case Price: 33.54
( 6 bottles in this case )
Price: 5.59


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