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Amauta Tannat 2019 - Bodega El Porvenir de Cafayate
Bodega El Porvenir de Cafayate

AMAUTA TANNAT 2019 - BODEGA EL PORVENIR DE CAFAYATE

  Argentina / Salta
SORRY GUYS, WE RAN OUT OF THIS ONE

If you are looking for a wine to accompany your juicy burgers, you just found it!

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Why do we love it?

If you think that Tannat is a robust and tannic variety that requires many years of aging to mellow, then Amauta Tannat by Bodega El Porvenir de Cafayate is here to change your mind once and for all.

The family winery in Cafayate (Salta) makes unique wines, at high altitudes, combining both juicy, ripe fruit and sharp acidity! The compelling French variety is perfectly acclimatized to the Cafayate microclimate and gives unique red wines, either fresh or for long aging, but just as enjoyable.

Amauta Tannat El Porvenir de Cafayate is the fresh version of the variety and is truly amazing! The vines are 13 years old and are located at an altitude of 1700 meters (yes in Salta when they are talking about altitudes they are not joking). The altitude combined with the intense sunshine, the dry climate, and the special, sandy soil give grapes with perfect ripening and concentration that you can taste in the wine. The wine is fermented at controlled temperatures and matured in stainless steel tanks. The result is rich, fruity, and juicy, with a nice structure and crisp acidity.

If you are looking for a wine to accompany your juicy burgers, you just found it!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Amauta Tannat El Porvenir de Cafayate has a deep purple color and an intense nose full of juicy black fruits such as plum, cherry, bilberry, sour cherry, and blackberry. Notes of toffee, chocolate, coffee, and licorice complete the special ensemble.

In the mouth, it has a medium (+) body, crisp acidity, and medium but ripe tannins. Cherry jam, sour cherry, raspberry, plum, cinnamon, cocoa, coffee, and eucalyptus fill up the palate in every sip.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,7%
Origin Salta, Argentina
Variety Tannat
Aromas Plum, cherry, bilberry, sour cherry, blackberry, toffee, chocolate, coffee, liquorice, eucalyptus.
Bottle Size 750ml
Barrique -
Serving temperature 14°C
Aging 5 years
Closure Screw Cap
Organic No

AMAUTA TANNAT 2019 - BODEGA EL PORVENIR DE CAFAYATE

PAIR IT

with beef kebabs, lamb chops, burgers, or a medium-rare beef.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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