Buy Montecillo Rioja Gran Reserva at ’t Bockje Bathmen

Name: Montecillo Rioja Gran Reserva
Brand: Montecillo
SKU: 148325
Price: 23.49 EUR
Availability: InStock

75 cl · 13.5% · Red

€ 23,49

This bottle

Montecillo Rioja Gran Reserva

€ 23,49

In stock

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Bottle information

Winery	Montecillo
Country	Spain
Type	Red
Alcohol	13,5%
Size	75 cl

About this bottle

The Montecillo Rioja Gran Reserva is the longest-matured red wine in the classic range of Bodegas Montecillo. According to the rules of the DOCa Rioja, a gran reserva must age for at least five years, of which at least two years in oak casks and at least two years in bottle. For this wine the house selects grapes from its oldest vineyards. The label states 13.5% vol.

In de kelders van Montecillo liggen vele duizenden vaten van Frans en Amerikaans eikenhout. Het huis bewaart daarnaast een historische collectie oude jaargangen, met flessen die teruggaan tot 1926. Uit die voorraad brengt Montecillo af en toe oude Gran Reservas opnieuw uit, met jaargangen vanaf 1975.

For this Gran Reserva the best grapes were selected from the oldest vineyards of Bodegas Montecillo. Fermented at a constant, controlled temperature of 28 degrees Celsius, followed by a malolactic fermentation that takes place spontaneously in underground tanks. The wine then underwent cask ageing of at least 24 months in American oak casks and bottle ageing of at least 36 months.

Recommendation for this bottle

At the table with Montecillo Rioja Gran Reserva

Red wine · Spain · tempranillo · 13.5%

Main courseCôte de boeuf with coarse sea saltShopping and method
With the cheeseManchegoShopping and method
Before the meal or with drinksCharcuterie with dry sausageShopping and method

Why this works together

Chosen for the color (red wine), the grape (tempranillo), the country of origin (Spain) and the alcohol percentage (13.5%). Red works with tannin, and tannin seeks protein. That is why red and meat so often turn up together.

Serve at 16 to 18 °C.

What is needed

For 4 people

Main courseCôte de boeuf with coarse sea salt

Ingredients

1.2 kilos côte de boeuf
2 tablespoons olive oil
4 sprigs of rosemary
1 kilo potatoes
coarse sea salt and pepper

Method

Take the meat out of the fridge an hour before cooking and brush it with olive oil.
Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.

With the cheeseManchego

Ingredients

160 grams of Manchego

Method

Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
Only cut or break the cheese just before serving.

Before the meal or with drinksCharcuterie with dry sausage

Ingredients

200 grams dry sausage and ham
1 baguette

Method

Take the sausage and ham out of the fridge 20 minutes before serving.
Cut the sausage into thin slices and the baguette into rounds.
Arrange the sausage and ham loosely on a board and serve with the bread.

To serve one glass per person

1 bottle of Montecillo Rioja Gran Reserva

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendations A recommendation with every wine

Foto’s: Côte de boeuf met grof zeezout: arnold | inuyaki, CC BY 2.0 · Manchego: snowpea&bokchoi, CC BY 2.0 · Charcuterie met droge worst: TheDeliciousLife, CC BY 2.0

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