Buy Ramón Bilbao Verdejo at ’t Bockje Bathmen

75 cl · 12.5% · White

€ 11,95

Ramón Bilbao Verdejo
This bottle

Ramón Bilbao Verdejo

Recommendation for this bottle

At the table with Ramón Bilbao Verdejo

Witte wijn · Spanje · verdejo · 12,5%

Why this works together

Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fris & vriendelijk), de druif (verdejo), het land van herkomst (Spanje), het alcoholpercentage (12,5%) en de tonen van anijs en venkel in de omschrijving. Genoeg zuur om een saus licht te houden, genoeg fruit om niet scherp te worden naast iets zachts.

Serve at 8 to 10 °C.

What is needed

For 4 people

Gambas with garlic and parsleyMain courseGambas with garlic and parsley

Ingredients

  • 600 grams raw gambas
  • 4 cloves of garlic
  • 6 tablespoons olive oil
  • 1 red chilli
  • 1 bunch of parsley
  • 1 baguette
  • sea salt

Method

  1. Peel the gambas, remove the intestinal tract and pat them dry.
  2. Slice the garlic, cut the red chilli into rings and finely chop the parsley.
  3. Heat the olive oil in a frying pan and gently fry the garlic and chilli for 1 minute, without letting the garlic colour.
  4. Add the gambas and fry them for 2 to 3 minutes until pink and just cooked.
  5. Sprinkle with parsley and sea salt and serve with the baguette to mop up the oil.
Feta with olive oilWith the cheeseFeta with olive oil

Ingredients

  • 160 grams of feta
  • olive oil

Method

  1. Break the feta into rough pieces on a plate.
  2. Drizzle with olive oil and some freshly ground pepper.
Bruschetta with tomato and basilBefore the meal or with drinksBruschetta with tomato and basil

Ingredients

  • 1 baguette
  • 300 grams of tomatoes
  • 1 bunch of basil
  • 1 clove of garlic
  • 3 tablespoons of olive oil

Method

  1. Remove the seeds from the tomatoes, cut them into small cubes and mix with salt, pepper and half of the olive oil.
  2. Tear the basil leaves and stir them into the tomatoes.
  3. Cut the baguette diagonally into slices and toast them golden brown under the grill or in a griddle pan.
  4. Rub the warm slices with the halved garlic and drizzle with the rest of the olive oil.
  5. Spoon the tomatoes on top and serve immediately.

To serve one glass per person

  • 1 bottle of Ramón Bilbao Verdejo

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

All recommendationsA recommendation with every wine

Foto’s: Gamba's met knoflook en peterselie: Javier Lastras from España/Spain, CC BY 2.0 · Feta met olijfolie: Nicolas Lannuzel, CC BY-SA 2.0 · Bruschetta met tomaat en basilicum: Michael_Spencer, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.