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Basa 2019 - Telmo Rodriguez
Telmo Rodriguez

BASA 2019 - TELMO RODRIGUEZ

  Spain / Rueda
€15.00
€12.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

You'll be surprised with the Spain's rising white variety and its price!

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Why do we love it?

Basa Telmo Rodriguez is a juicy and fruity white wine from the uprising Rueda region. Those who know claim that Rueda's white wines are the next big thing of Spain that will occupy us a lot in the future.

Rueda is located north, between Madrid and Ribera Del Duero and its main variety is Verdejo. Verdejo is a very old white variety that is said to have come to the area 1000 years ago. At the same time, it has mutated - evolved over the years to be able to acclimatize perfectly to the climate of Rueda which is extreme - from dry and hot to very cold. The sandy soil in combination with the climate helped the area to escape Phylloxera and so has some very old Verdejo vines.

Telmo Rodriguez, on the other hand, is called by many the "enfant terrible" of wine and the reason for that is that he does not stop experimenting and looking for the best vineyards all over Spain for his experiments. Rueda and Verdejo could not be missing from this "hunt".

After several experiments, he came up with the blend of Verdejo (90%) - Viura (10%) as he strongly believes in the dynamic of Verdejo and does not want to overshadow it with aromatic varieties such as Sauvignon Blanc (commonly used). The wine was fermented at low temperature in stainless steel tanks and matured there with its fine wine lees. The result is fruity, with sharp acidity and a nice structure.

Basa Telmo Rodriguez will make you love Verdejo!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Basa Telmo Rodriguez has a pale lemon color with greenish hues. Discreet nose with aromas of fresh green fruits such as lime, pear, and green apple accompanied by notes of flowers such as honeysuckle, chamomile, and lemon blossom.

In the mouth, it has medium body, with refreshing acidity and subtle oily feeling. Apple, pear, lemon, lime, grapefruit, citron, dough, and unripe nectarine fill-up the mouth with every sip.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13%
Origin Rueda, Spain
Variety Verdejo, Viura
Aromas Lime, pear, green apple, honeysuckle, chamomile, lemon blossom, lemon, lime, grapefruit, citron, dough.
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 3 years
Closure Screw
Organic No

BASA 2019 - TELMO RODRIGUEZ

PAIR IT

with sea bass ceviche, chicken with lemon sauce, linguine alle vongole, or green tomato gazpacho.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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