Buy Viento Tempranillo-Cabernet Sauvignon OP=OP at ’t Bockje Bathmen
75 cl · 13% · Red
€ 6,49
Viento Tempranillo-Cabernet Sauvignon OP=OP
Viento Tempranillo-Cabernet Sauvignon OP=OP
€ 6,49
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Viento Tempranillo-Cabernet Sauvignon OP=OP
Rode wijn · Spanje · tempranillo-cabernet sauvignon · 13%
Why this works together
Chosen on the colour (red wine), the flavour profile from our online shop (smooth & subtle), the grape (Tempranillo), the country of origin (Spain), the alcohol percentage (13%) and the spicy tone in the description. Cabernet Sauvignon has firm tannins and calls for red meat or aged cheese.
Serve at 16 to 18 °C.
What is needed
For 4 people
Main coursePork belly, slow-cooked
Ingredients
- 1 kilo of pork belly
- 4 tablespoons of soy sauce
- 2 tablespoons honey
- 3 cloves of garlic
- 20 grams of fresh ginger
- 300 grams of pak choi
- 250 grams of rice
Method
- Preheat the oven to 150 °C and score the rind of the pork belly in a diamond pattern.
- Mix the soy sauce, the honey, the finely chopped garlic and the grated ginger and rub it into the meat.
- Cook the pork belly in the oven, covered, with a little water in the bottom, for 2.5 hours until the meat is tender.
- Remove the cover and roast for another 20 minutes at 220 °C until the top is crisp.
- Cook the rice according to the packet and stir-fry the pak choi for 3 minutes in a little oil.
- Slice the pork belly and serve with the rice and the pak choi.
Bij de kaasRijpe schapenkaas
Ingredients
- 160 gram rijpe schapenkaas
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 drinksPan-fried chorizo
Ingredients
- 200 grams of chorizo
- 1 tablespoon of olive oil
Method
- Cut the chorizo into slices half a centimetre thick.
- Heat the olive oil in a frying pan over a medium-high heat.
- Fry the chorizo for 3 to 4 minutes until the edges are crisp and the fat turns red.
- Spoon into a warm dish, pour some of the cooking fat over it and serve with cocktail sticks.
To serve one glass per person
- 1 bottle of Viento Tempranillo-Cabernet Sauvignon OP=OP
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every wine
Photos: Slow-cooked pork belly: avlxyz, CC BY-SA 2.0 · Mature sheep's cheese: Emil76, CC BY-SA 3.0 · Chorizo from the pan: rovingI, CC BY 2.0
Similar wines
Chosen on taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Wine from the same house is left out.
Waar schenkt u deze wijn bij?
Zuur, tannine en gewicht bepalen of een wijn naast een gerecht overeind blijft. Op onze bladzijde over wijn en spijs staat per smaakprofiel welke combinaties wij aanraden, en waarom.
Naar wijn en spijsWij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.
What goes with this glass
The recommendations page shows, per dish, which bottle goes with it, and why. Each pairing has been worked out into a page of its own, from an everyday plate to a bottle saved for an occasion.