Meet the faces behind the wine
Ancient documents discovered in family archives show that his south-facing farm, located on the banks of the Duero River, east of the town of Aranda, has been used for detailed studies on vine cultivation for at least 200 years. The current plantations began at the end of the 1980s. By 1990 its already 87 hectares of its own single-payment vineyard had taken shape. Today, after 30 years, there has come a time when the vineyard's age begins to pay dividends of quality, according to all the experts. We spoke with Daniel Arroyo Espinosa, from the winery, to learn more about his philosophy and work.
Our Test
Let's learn more about the faces behind this wine, through our questionnaire:
1. What do you like the most about everyday life in your winery?
How different the days are, the variety of activities, problems and experiences they go through on a daily basis, there is not a single day the same, the evolution of nature is felt, in the field you see that work with care and honey has a short, medium and long term result.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
-Vizcarra -When it was possible: ... Tanajara
3. If your winery were representative of a party, what holiday would it be?
Festivity: The festival of Pilar, after the summer and the hard times, the fruit of the work is collected, the pantry is created for the winter, the cold begins, we meet and celebrate together a few days where light is magic.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Albert Einstein: "Wanting is power"
5. If you could have one super power, what would it be?
Understand and feel what happens to plants, because if we had that sensitivity another rooster would sing to us.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
Geofrik.
7. Bonus track - What's the craziest thing you've done for work / wine?
Not stopping traveling, getting divorced, getting to discover the tanks, unclogging pipes, pouring myself wine, working in the sun, not sleeping, going as a co-pilot in Moscow in a sports car with a drunk teenager at the wheel, trying to set up an importer in the USA, ride it in Colombia, ..... buffffff, it's a crazy life in general.
Meet the faces behind the wine
Ancient documents discovered in family archives show that his south-facing farm, located on the banks of the Duero River, east of the town of Aranda, has been used for detailed studies on vine cultivation for at least 200 years. The current plantations began at the end of the 1980s. By 1990 its already 87 hectares of its own single-payment vineyard had taken shape. Today, after 30 years, there has come a time when the vineyard's age begins to pay quality dividends, according to all the experts. We spoke with Daniel Arroyo Espinosa, from the winery, to learn more about his philosophy and work.
Our Test
Do you want to know more about the personality of this wine?
1. What do you like the most about everyday life in your winery?
How different the days are, the variety of activities, problems and experiences they go through on a daily basis, there is not a single day the same, the evolution of nature is felt, in the field you see that work with care and honey has a short, medium and long term result.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
-Vizcarra -When it was possible: ... Tanajara
3. If your winery were representative of a party, what holiday would it be?
Festivity: The festival of Pilar, after the summer and the hard times, the fruit of the work is collected, the pantry is created for the winter, the cold begins, we meet and celebrate together a few days where light is magic.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Albert Einstein: "Wanting is power"
5. If you could have one super power, what would it be?
Understand and feel what happens to plants, because if we had that sensitivity another rooster would sing to us.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
Geofrik.
7. Bonus track - What's the craziest thing you've done for work / wine?
Not stopping traveling, getting divorced, getting to discover the tanks, unclogging pipes, pouring myself wine, working in the sun, not sleeping, going as a co-pilot in Moscow in a sports car with a drunk teenager at the wheel, trying to set up an importer in the USA, ride it in Colombia, ..... buffffff, it's a crazy life in general.
The wine
This young man is the first wine to be offered for sale in the spring after harvest, in order to convey an immediate impression of the quality of the fruit of the year.
A sensation of balance in the mouth confirms the vibrant purity of the fruit, reaffirmed with a purple-red color with purplish hints of youth.
When tasting this wine we were taking notes to describe it, but after talking with the winery and listening to their responses, we believe that nothing can improve its description. There it goes!
Wine Personality Test
We have launched the wine personality test at the winery, and they have answered us by leaving a portrait of this vinazo:
1. If wine were a famous / fictional character, what would it be? Why?
- Peter Pan: because he resists aging, he wants to maintain his eternal youth and freshness, awakens the imagination by making us fly and has a point of perversion since after that apparent naivety he has 14.5% alcohol and a lot of danger as you approach him by the marked fruit, almost as if it were a juice, attracted by that magical world !!!!!
2. What if it were an animal? Why?
The Bee-eater: Lives in cool areas, next to the river, has a fast flight, lives in cool sands and has a sweet tooth. His song is fast and reminds me of summer, he flies to those hot hours when I most want to have a fresh young man.
3. The reason for the label and the name
The label, with the bicycle handlebar, reminds us of our youth, when we explored the environment on our machine, the corkscrew reminds us of the auger with which we take soil samples to know the nature of the different areas of the vineyard, from where we are extracting the origin, the land and all the flavor of the fruit. -The name "Martín Berdugo" is the surname of my mother, Josefina Martín Berdugo, the founder of the company, who wanted to offer all the effort and work to all those who preceded us and without whom this would not have been possible. -We also maintain the appellation "young", so that those who approach our wines have a reference to the style of the product, fresh, fruity, without the influence of wood and we use the traditional mention since we want to highlight the typical Spanish classifications now that Many people try to avoid them, we think they can be good references if they are transmitted properly.
4. Your match. What would be your perfect companion?
Now in summer, at a temperature of about 16º to 17º C. we will enjoy it very much in these fresh summer meals, with pasta, cold salads, if we meet at night with friends around the grill, whether they are vegetables or lamb chops whatever is prepared in it.
5. Is it more beach or more mountain? Why?
It is mountain, since its character is marked by the altitude. This accentuates the continentality in the Mediterranean climate, causing temperature changes during the summer between night and day that makes the fruit develop a very thick "skin" skin where it accumulates most of its color, flavor and aromas. -It is also an almost elixir wine to climb to the highest peaks, a great companion for fabulous kicks down the mountain.
Match your moment
In today's recipe, we are looking at one of the most delicious pieces of veal, the cheek. Done well, it is an unparalleled delicacy, it practically melts in your mouth and in this stew with vegetables, it also has an incredible flavor.
This is a relatively simple dish, as its only difficulty lies in cooking the cheeks. Once you get the point of that, the rest is sewing and singing. You can even make them in other ways that you can think of, it is a very grateful meat.
Ingredients for 6 people
1.5 kg of veal cheeks
1 medium onion
4 cloves of garlic
3 small carrots
1 green bell pepper
8 tablespoons of tomato sauce
12 medium mushrooms
150g canned peas, drained
Ground black pepper
Olive oil
Shall
Elaboration
We start by seasoning the cheeks and putting them in the pressure cooker to cook for 35 minutes. After that time, we turn off the pot, depressurize and remove the lid.
Chop the onion and garlic very well, and fry them in the casserole of the stew with olive oil covering the bottom and a pinch of salt. Then we cut the carrots into pieces and add them too.
When the onion begins to become transparent, we will add the green pepper cut into pieces and let everything cook over low heat. When the vegetables are well done and soft, add the tomato and stir well.
Next, we place the cheeks (drained) in the saucepan of the sauce and add 2 scoops of the broth in which we have cooked the cheeks. We can also cut them into pieces directly in the casserole so that they catch the flavor of the sauce.
We will cook the stew for 20 minutes over low heat and when there are 10 left, we will add the cleaned mushrooms and cut into pieces, and the drained canned peas.
After that time, we remove the stew from the heat and leave it with the covered casserole resting for 10 minutes. Then we can sit down at the table and delight our palate with this impressive stew of veal cheeks with vegetables.
