Buy Viña Cerrada Blanco at ’t Bockje Bathmen
70 cl · 12% · White
€ 8,95
- TypeWhite
- GrapeViura, Tempranillo Blanco, Verdejo
- FlavourFresh & Dry
- OriginSpain
Viña Cerrada Blanco
Viña Cerrada Blanco
€ 8,95
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 Viña Cerrada Blanco
Witte wijn · Spanje · viura, tempranillo blanco, verdejo · 12%
Why this works together
Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fris & droog), de druif (verdejo), het land van herkomst (Spanje), het alcoholpercentage (12%) en de toon van citrus in de omschrijving. Het zuur snijdt door zout en vet heen, zodat de tweede hap weer smaakt als de eerste. Zonder houtrijping blijft er niets tussen de wijn en het gerecht in staan.
Serve at 8 to 10 °C.
What is needed
For 4 people
Main 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
- Peel the gambas, remove the intestinal tract and pat them dry.
- Slice the garlic, cut the red chilli into rings and finely chop the parsley.
- Heat the olive oil in a frying pan and gently fry the garlic and chilli for 1 minute, without letting the garlic colour.
- Add the gambas and fry them for 2 to 3 minutes until pink and just cooked.
- Sprinkle with parsley and sea salt and serve with the baguette to mop up the oil.
With the cheeseFresh goat's cheese
Ingredients
- 160 grams of fresh goat's cheese
Method
- Take the goat's cheese out of the fridge half an hour before serving.
- Slice it with a wet knife.
Before the meal or with drinksDeep-fried calamari with aioli
Ingredients
- 400 grams of squid rings
- 100 grams of flour
- 150 millilitres of aioli
- 1 lemon
- oil for deep-frying
Method
- Pat the squid rings dry with kitchen paper.
- Heat the frying oil to 180 °C.
- Mix the flour with salt and pepper, toss the rings in it and shake off any excess flour.
- Deep-fry in small batches for 1 to 2 minutes until light golden and just cooked.
- Drain on kitchen paper, sprinkle with salt and serve with aioli and lemon wedges.
To serve one glass per person
- 1 bottle of Viña Cerrada Blanco
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: Prawns with garlic and parsley: Javier Lastras from España/Spain, CC BY 2.0 · Fresh goat's cheese: portmanteaus, CC BY 2.0 · Deep-fried calamari with aioli: pointnshoot, CC BY 2.0
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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.