Wood pigeon braised in red wine, cocoa, black pepper and Iberian ham fat; wagyu sirloin tartare, capers jam and soufflé potatoes; pil pil hake cheeks, codfish crispy skin and candied crystal pepper; Moliterno cheese with black truffles, sour cherry jam and Castillo Ygay red wine. We recommend decanting the wine for 20 minutes and serve at around 14°-16° C to let the wine breathe and show its full aromatic potential.
-
Wine Type
- Red
-
Wine Style
Old World -
Bottle Size
750 ml -
Closure
Natural cork -
Serving Temperature
- Room Temperature
-
Aeration
90 - 120 mins -
Grape variety
- Tempranillo
- Mazuelo
Sweetness
Acidity
Tannin
Body
Alcohol level
Aroma
- Dried Fruit
- Mint
- Red Fruit
Flavor
- liquorice
- red fruit
Cuisine
- Japanese - Teppanyaki
- American
- Spanish
- Western
Food pairings
- Beef
- Chinese BBQ
- Ribs/Sausage