Pairing- Red wine Enrique Tomás

Pairing- Red wine Enrique Tomás

Name: Three canapés for snacking
Yield: 4
Cuisine: Spanish

Unique format
€14.00
Add to cart

Unique format €14.00

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Gluten-free and lactose-free

A wine created by expert oenologists at the request of Enrique Tomás to be ideal for those who do not want to give up pairing wine with red wine without losing any aroma of ham and at the same time enjoying a good red wine to combine also with cheeses, meats and cured-meats

- Unique format
- €14.00
- Quantity
- Add to cart

Delivery in 24-48 hours on the peninsula
Returns in 7 days from receipt of the product

Do not cut yourself! Order it cut by machine or knife!

Longer durability and better preservation

Enjoy the perfect cut and a variety of formats: slices, shavings and cubes.

Higher cutting performance

An ideal gourmet gift

Description
Nutritional information
Conservation
Cut by machine or knife

About the Red Wine Pairing:

Jamón and Red Wine Pairing -Enrique Tomás

We finally did it, as they say, whoever is next, gets it! Now we have found the best marriage of Jamón/ham and red wine. The experts agree that the best way to combine ham is with white wine or cava, but there are always those who believe in red wine to accompany ham. And it is not easy, you can have the best ham and a great red wine but when you combine them both are killed in a relentless duel. Separately yes but not combined. There are few reds that allow us to enjoy them if we combine them with the Jamón/ham and that also invade the aromas of the latter without letting us savour its texture and aroma. With this pairing of red wine with DO Montsant we have achieved the marriage of a red wine with ham, because they marry perfectly. You will see...

The two grapevines from which this red wine comes are within the Montsant D.O.

They are 70% Garnatxa and 30% Syrah. They are made separately, with their alcoholic fermentation taking place in concrete tanks at a controlled temperature of between 24 and 26 ºC. Later, it is transferred to wooden tanks with a capacity of 2000 litres where the second fermentation, the malolactic one, takes place. After a period of 12 months of ageing, the wine is blended with each of the varieties, choosing the correct proportion of both with the aim of achieving a wine in which the qualities of each variety stand out in a perfect marriage.