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Com Tu 2018 - Clos Mogador
Clos Mogador

COM TU 2018 - CLOS MOGADOR

RED
  Spain / Priorat
€62.30
€51.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

By the hands of the great Rene Barbier, who changed Priorat forever, its history, and its wines.

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Why do we love it?

Com Tu Clos Mogador is the ultimate expression of Garnacha by the hands of the great Rene Barbier, the man who changed Priorat forever, its history, and its wines. Every year since the first time it was released, it scores (this year 93 pts by Robert Parker!) always high.

Its artistic and mysterious label is the creation of his son and his wife and is something only they can explain as Rene says!
Rene fell in love with Priorat and Garnacha in 1979 when he decided to pursue the Clos Mogador project by planting Garnacha, Carinena, Cabernet Sauvignon, and Syrah. Clos Mogador shook the wine world when it was released not only with the 100pts that rained but also with its tremendous concentration.

Com Tu came much later, in 2014, when he and his son visited the vineyards of La Figuera village in Montsant. They decided to make a wine from 100% Garnacha, from new and old vines, aged 35-50 years old. The wine was fermented with indigenous yeasts in oak tanks and then aged for 18 months in oak foudres. The result is a wine that uniquely expresses the terroir of its hometown but also the elegant and spicy character of Garnacha, just as Rene wanted it!

Make Com Tu Clos Mogador yours now!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
Com Tu Clos Mogador has medium ruby color and impressive aromas of cherry, strawberry, plum, and raspberry framed by notes of chocolate, orange zest, tea, and white pepper. In the mouth, it has a medium body, discreet acidity, and mellow tannins. Juicy red and black fruits, cocoa, and spicy notes compose a delicious ensemble.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Priorat, Spain
Variety Garnacha
Aromas Cherry, strawberry, plum, raspberry, chocolate, orange zest, tea, white pepper.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16ºC
Aging 8+ years
Closure Cork
Organic No

COM TU 2018 - CLOS MOGADOR

PAIR IT

with a beef fillet with arugula and parmesan, a tataki tuna fillet, or with lamb with herb crust.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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