Meet the faces behind the wine
Risky Grapes Wine Co. was born as a new project, with a clear vision of the evolution of new wine habits among young and old people, their search for new gastronomic experiences, new flavors and new references, without giving up the quality, but adjusted to its economy.
With these premises we launched an interesting line of wines, something new to the palate, with Mediterranean freshness and flavor but with the traditional quality of the best wine culture: maximum respect for the environment and a philosophy of control of the vineyards and processes reflected in all our products.
Behind each bottle there is not just one oenological bet. Behind each new wine there is its own land and vineyard, an exhaustive monitoring of the grape processes and the procedures for making the broths. That is why every detail and every step along the way has been calculated with great precision. From the choice of the farms and the varieties that are grown on them, and the care of the soil using plant covers and natural methods, to the struggle to recover native varieties such as Bobal and Merseguera, with the desire to maintain a fund of sincere expression of the soil and climate of the estates in the new wines.
The younger and funnier version of the Bobal grape. A juicy and fresh wine that is made with grapes from organically grown vineyards, planted at an altitude of 680m. The six months of aging make it rounder, and give complexity to a wine that, as its name says 'La Traca', is an explosion of ripe fruit, freshness and sweet aromatic sensations.
Match your moment
A delicious traditional dish that pairs perfectly with this vinazo.
1500 g rice bomb
Free range chicken 1
Flat green bean 500 g
Carob 500 g
Artichoke (optional) 6 g
Snails 500 g
Extra virgin olive oil
Any self-respecting paella begins with a good stir-fry. In a paella the bigger the better, fry the chicken, the rabbit, the beans, the artichokes and the snails in plenty of oil (the one you see in the photo does not have garrofó because it is not in season and the frozen is not the same), seasoning with a little salt and paprika towards the end. When it is well browned, add the crushed tomato and sauté.
With the stir-fry ready, add the water. The proportions depend a lot on the fire, the heat, the degree of humidity and how large the paella is, but to begin with, a good proportion is to add three times the volume of water than rice, although it is experience the one that will make you adjust and perfect these quantities, which you will end up doing by eye, as did my girlfriend's aunt and mother, who were in charge of this paella (despite the fact that tradition dictates that the man of the house be the prepare it).
Now we put some more logs on the fire so that it increases in power and the broth cooks well for 25 or 30 minutes. It is a good time to add the saffron or, failing that, the paella seasoning (the most popular is "the paella pan), which has salt, garlic, coloring and a little saffron.
Then we add the rice "on a trestle" (diagonally) and distribute it over the paella. Cook for between 17 and 20 minutes, although here the time is set again by the grain of rice and the power of the fire, which we must allow to consume. It has to be completely dry and loose. My recommendation for first timers is that you have a saucepan with boiling water next to it, in case you need to add water. Halfway through cooking we can also put some sprigs of rosemary, which we will remove before serving.
Finally, it is advisable to let the paella rest for a few minutes covered with a large cloth or newspaper - not good because moisture can release some ink, but I have seen it used all my life - before serving and receiving it. the applause of those present.