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Rioja Rosado 2018 - Hacienda Lopez de Haro
Hacienda Lopez de Haro

RIOJA ROSADO 2018 - HACIENDA LOPEZ DE HARO

  Spain
€11.60
9.80
€9.80

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Why do we love it?

If you didn't know that Rioja has a rose version then it's time to find out by trying out Hacienda López de Haro Rosé!

Hacienda Lopez de Haro winery is located in San Vicente de la Sonsierra. The area is very historic as it has one of Spain's oldest wine presses that are approximately 2000 years old. Old vines of Garnacha and Viura, in poor soils near the Ebro River gave the best grape to create an expressive rose wine, the Rioja Rose! The combination of a red (Garnacha) and a white (Viura) variety gave this wine a beautiful rose color, exquisite aromas of flowers and red fruits but also impressive structure!

Just amazing!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale rose color that perfectly matches its delicate aromatic character. Notes of strawberry, cherry, raspberry, banana and white flowers such as rose and honeysuckle. Moderate body and balanced acidity.

 

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 13,5%
Origin Rioja, Spain
Variety Garnacha, Viura
Aromas strawberry, cherry, raspberry, banana, rose, honeysuckle
Bottle Size 750ml
Barrique -
Serving temperature 7°C
Aging 3 years
Closure Cork
Organic No

RIOJA ROSADO 2018 - HACIENDA LOPEZ DE HARO

PAIR IT

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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