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Rioja Malvasia 2012 - Abel Mendoza
Abel Mendoza

RIOJA MALVASIA 2012 - ABEL MENDOZA

  Spain
22.30
€22.30

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If paparazzi chased one single producer, it would be him!

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Why do we love it?

Does Malvasia age? Not only it does but it gets even better. Rioja Mlavasia 2012 by Abel Mendoza is here to prove it!

Abel Mendoza, the cult producer of Rioja, is completely indifferent to marketing tricks, media, and ignores all the heavy designations like Reserva. Its only purpose is to create epic wines that bear the terroir imprint, of the magical areas that its grapes grow. Along with his oenologist wife, they founded their winery in 1988 and began to create wines with an identity that today belong to the top of the region. White Rioja from Malvasia variety is a fantastic wine of deep aging. Malvasia ferments into new 225-liter French oak barrels and after fermentation, matures for about 5 months on its fine lees. But aging for 7 years in the bottle is what makes the difference!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Childish memories wake up in every sip. Like finding your forgotten anthology, which has lemon leaves, jasmine, rosemary, basil leaves. Years passed by but the forgotten anthology still smells, slightly different and maybe a little nicer, like this Malvasia does.

Technical stuff
Color White
Type Dry
Year 2012
Alcohol 13%
Origin Rioja, Spain
Variety Malvasia
Aromas ripe citrus, citron, kumquat, quince, honey, nuts, butter, toast.
Bottle Size 750ml
Barrique 5 months
Serving temperature 11ºC
Aging 5 years
Closure Cork
Organic No

RIOJA MALVASIA 2012 - ABEL MENDOZA

PAIR IT

Stuffed chicken roll with quince and potatoes in the oven

  • 1 stuffed chicken roll
  • 1kg potatoes cut into small pieces
  • 500 gr quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsps. Dijon mustard
  • 1 tbsp. curry powder
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1/2 cup of olive oil
  • Salt and pepper
  • 600 ml of vegetable stock

Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.

Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.

Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.

Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.

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