Published on
Bodegas Beronia has launched their Beronia Rueda 2016 –a 100% Verdejo wine, subtle and balanced–which it proposes to pair with a dish made with organic vegetables from Dehesa el Milagro, following the recipe of brothers Echapresto from restaurant Venta Moncalvillo.
This "culinary triangle" crystallises in a basket containing a selection of delicious vegetables from this organic farm, which prioritises the best use of natural resources and the protection of the environment. Likewise, restaurant Venta Moncalvillo, located in Daroca de Rioja and a milestone in the La Rioja culinary history because of its constant innovation based on traditional cuisine, has provided its original vegetable stew recipe, a harmonious preparation that pays tribute to the products of the region’s traditional vegetable gardens and perfectly matches with Beronia Rueda’s newest wine, a bright and tasty white wine resulting from the selection of the best Verdejo grapes.
Beronia Rueda 2016
Beronia Rueda is the result of a preparation with grapes from the same vineyard, coming from two different vintages: an earlier vintage and a later one. The fruit of this peculiar process –which seeks an explosion of aromas as well as a greater concentration and complexity in the mouth– is a wine of a pale-yellow colour with greenish tones. With great aromatic intensity, it has nuances of fennel, white flowers, fresh grass and a rich background of stone fruit. On the palate it is fresh, tasty and complex.
ENJOY COOKING YOUR OWN VEGETABLE STEW!
Ingredients
Artichokes: 12 units
Cauliflower: 250 gr.
Green beans: 200 gr.
Chard (only the main rib): 150 gr.
Peas: 150 gr.
Baby broad beans: 150 gr.
Onion: 1 unit
Ham stock: 100 c1.
Serrano ham: 150 gr.
Olive oil: 0.15 l.
Water: 5 l.
Salt
Recipe Thoroughly clean the vegetables and cook them, separately, in several pots with water and salt. Each vegetable has its cooking time and it is very important to respect that if we want the result to be perfect. Put the chopped onion to gently fry with olive oil and, when it is transparent, add the ham chopped in very small cubes. Once sautéed, incorporate the cooked vegetables and the ham stock. Salt and cook over low heat for 5 minutes. Then serve.