Name: El Picaro 2019 - Bodegas Matsu
Brand: Bodegas Matsu
Price: 14.00 EUR
Availability: Discontinued

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The juiciest Spanish wine, is capable to blow anyone's head!

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El Picaro by Bodegas Matsu is a different Tempranillo, called Tinta de Toro in the Toro region. Why different? Because Toro is a region that came out unharmed from the phylloxera disaster because of its soil and climate, and you know what that means? Old vines that make super-concentrated, epic wines!

"Matsu" is a Japanese expression that means "hope and expectation" and summarizes the way they cultivate their vines with sustainable viticulture. This means that they only intervene in the vine when it is absolutely necessary and thus protect the soil and the environment from the use of chemicals and pesticides. El Picaro is made up of Tempranillo that comes from 90-year-old vines. The precious juice is fermented in cement tanks and then it undergoes malolactic fermentation and maturation in French oak barrels. The result is utterly impressive and expressive.

Enjoy it with juicy red meats and good company!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has a deep purple color and an impressive character of red and black fruits such as cherry, sour cherry, plum and blueberry. Caramel, butter, vanilla and chocolate notes complement the exuberant set. It has medium to full body, discreet acidity and velvety tannins.

Technical stuff

Color:	Red
Type:	Dry
Year:	2019
Alcohol:	14,5%
Origin:	Toro, Spain
Variety:	Tinta de Toro
Aromas:	cherry, sour cherry, plum, blueberry, caramel, butter, vanilla, chocolate.
Bottle Size:	750ml
Barrique:	2 months
Serving temperature:	14°C
Aging:	5 years
Closure:	Cork
Organic:	No

EL PICARO 2019 - BODEGAS MATSU

PAIR IT

with a black angus burger with BBQ sauce or Greek sausages and peppers (Spetsofai).

Couscous salad with strawberries and goat cheese

For the salad

100 g goat cheese
150 grams of couscous with lemon and mint
3-4 strawberries
50 g baby spinach
2 fresh onions
2 tablespoons of almond shavings
1 tbsp of pine nuts
¼ bunch of coriander
5-6 mint leaves

For dressing

3 strawberries
2 tbsps. of white balsamic or apple vinegar
3 tbsps. of olive oil
2 tbsps. of water
1 tbsp. of brown sugar
Freshly ground black pepper
Salt

Directions

In the food processor (multi), we blend all the ingredients for the dressing.

Prepare the couscous with mint and lemon, according to the packaging instructions, in a spacious bowl.

Roast the pine nut and almond and add half the amount to the couscous.

Chop onions, mint and coriander, add them to the couscous with the half of the dressing that we prepared and mix together.

If there is time, let the salad to "marinate" inside or outside the refrigerator.

Εva Monochari

Food blogger

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