Meet the faces behind the wine
From the Catalan coast, we bring you La Vinyeta, a young project that Josep Serra and his team undertake with enthusiasm and great professionalism, at the comfort of your home.
It is a small family winery founded in 2002 with the acquisition of vineyards with vines of Garnacha and Cariñena aged between 50 and 75 years, and consolidated in 2006 with the construction of the winery and the production of its first wines.
Let yourself be surprised by this winery, which offers a wide range of quality wines (young and barrel-aged reds, white, rosé and sweet) and an attractive and well-cared image.
In short, a young, creative project, respectful of the environment, of which it is also worth highlighting the very good value for money of its wines.
Pale yellow white wine. On the nose, it has a high aromatic intensity where the aromas of white fruit and citrus stand out above all else, enveloped by the smoke from the barrel aging. In the mouth we find an elegant, unctuous and intense wine with a good final balance.
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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
(15 g.) 1 tablespoon of oil
(16 g.) 4 garlic cloves, 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
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.