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Bodega Lanzaga 'LZ' 2018 - Telmo Rodriguez
Telmo Rodriguez

BODEGA LANZAGA 'LZ' 2018 - TELMO RODRIGUEZ

  Rioja, Spain
€17.80
15.10
€15.10

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The most Value for Money Rioja!

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Why do we love it?

Don't even think that we are talking about a light red wine like Beaujolais, when you see the price and the vintage. Bodega Lanzaga LZ 2018 of Telmo Rodriguez is an amazing Rioja that walks a tightrope between the purity of the fruit and the spicy and earthy character that is reminiscent of a classic, old school Rioja!

The “terrible child” of Spain, the offspring of the family behind the remarkable Bodegas Remelluri, Telmo Rodriguez is responsible for this super value for money Rioja. He begun scouring Spain in the late 1990s to find the oldest vineyards in the most undercover places, so he now deserves the title of "terroirist." He has managed to bring out Spanish wine as very few did, by creating wines with an emphasis on the land and terroir, underlining the character of each variety. Bodega Lanzaga LZ is such an example with the grapes coming from old bush vines from the Campoluengo, Las Rozas, El Romeral, El Plano and Agozadenas vineyards. This blend consists of Tempranillo, Graciano and Garnacha and ferments with indigenous yeasts in cement tanks (super-hot trend nowadays), where it remains for 6-7 months.

Just perfect!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color.

Ripe red fruits such as cherry, sour cherry, strawberry and red currant dominate the nose. Butterscotch, butter, white pepper and leather create a special aromatic bouquet.

It has medium body, balanced acidity and moderate but velvety tannins. It is spicy with intense spicy character that is reminiscent of white and black pepper, cinnamon and allspice. Juicy cherry, plum and sour cherry complement the whole. Enjoyable spicy aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Rioja, Spain
Variety Tempranillo, Garnacha, Graciano
Aromas cherry, sour cherry, strawberry, red currant, butterscotch, butter, white pepper, leather
Bottle Size 750ml
Barrique 6-7 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No

BODEGA LANZAGA 'LZ' 2018 - TELMO RODRIGUEZ

PAIR IT

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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