Club - Charm
Meet the faces behind the wine
Vinos de Arganza became a family winery when it was acquired by Víctor Robla (a professional with a long winemaking career) from an important family of the nobility of the area, owners of large vineyards and wineries since the 15th century.
The vocation is transmitted from parents to children, since they are gradually incorporated into different areas of the company such as viticulture, oenology and marketing. Vinos de Arganza today means a commitment to the land, tradition and the incorporation of innovative systems to improve winemaking processes ... a commitment to wine.
The wine
Made with selected grapes of the Mencia variety. Fermentation at controlled temperature and aging in French and American oak barrels for 22 months. Very vivid ruby red color and medium body. On the nose aromas of ripe fruit, fine wood and spices are appreciated. Fresh and smooth with all the traditional characteristics of a Mencía
Match your moment
There are things that are better not to change. Thinking of a good red, full-bodied and tasty, inevitably comes to my head ... rice!
Here is a classic, easy and great example that combines perfectly with this red.
Meat and rice
Ingredients
(15 g.) 1 tablespoon of oil
(16 g.) 4 cloves of garlic, finely chopped
(75 g.) ½ cup onion, finely chopped
(75 g.) ½ cup finely chopped red bell pepper
(75 g.) ½ cup finely chopped green bell pepper
(40 g.) 2/3 cup finely chopped cilantro
(250 g.) 2 cups of cooked and shredded beef
(454 g.) 1 pound of uncooked rice
(1250 ml.) 5 cups of broth
Salt and pepper to taste
Elaboration
In a saucepan over high heat, pour the oil, fry the garlic, onion and peppers until golden brown.
Add the meat and fry for 2 minutes.
Add the rice, the broth, adjust the salt and pepper and cook over high heat until it boils and part of the broth evaporates. Cover the saucepan, put on low heat and cook until all the broth is consumed and the rice is soft.
Serve and enjoy.
Optional: Add part of the cooking broth of the previously cooked meat to the broth, to make it more palatable.