The aromatics alone of Clos Mogador Gratallops 2022 Priorat from Spain seduced our senses before we even took a sip of this exceptional wine. Once sipped, on the palate, notes of black currents, violets, black cherries, earthy and leathery notes followed through for a layered complexity, a full-bodied wine, with an elegant yet powerful finish. This wine would make a fabulous addition to a collector’s cellar or as a gift for a special someone.
Clos Mogador Gratallops 2022 Priorat
|
Grape Varietal:
|
Garnacha (49%), Carignan (29%), Syrah (16%), Cabernet Sauvignon (10%)
|
|
Country:
|
Spain
|
|
Region:
|
Priorat
|
|
Alcohol:
|
14%
|
|
Produced by:
|
Clos Mogador
|
|
Winemaker:
|
Rene Barbier Meyer
|
|
Estate Bottled by:
|
Clos Mogador – Familia Barbier Meyer, Since 1979
|
|
Imported by:
|
EUROPVIN USA
|
|
Retail:
|
$110.00+
|
Notable Wine Points: Wine Advocate, Robert Parker, and James Suckling all awarded the Clos Mogador Gratallops 2022 Priorat 97 Points.
Tasting Notes: The color is a stunning, deep ruby, with an aromatic nose of currents, violets, black cherry, earthy, and leathery notes that continue to tempt the palate with its seductive balance of power, finesse, and complexity. This is a full-bodied wine; a stunning wine created with passion for wine connoisseurs to appreciate and enjoy. This wine would make a fabulous addition to a collector’s cellar or for a gift for that very special someone.
Pairing Suggestions: Meat, strong cheeses.
Luxury Experience – Serano Ham Wrapped Duck Breast
The Pairing: Luxury Experience – Serano Ham Wrapped Duck Breast – An exceptional wine deserves an exceptional food pairing. We created the recipe for Luxury Experience – Serano Ham Wrapped Duck Breast baked with shallots, sour dark morello cherries, dried Montmorency cherries, and wine, paired with creamy mashed potatoes with wine reduction gravy, and sauteed King oyster mushrooms and Brown Beech mushrooms, to enhance and bring out all of the complex and delectable nuances of the wine.
The Recipe
Luxury Experience – Serano Ham Wrapped Duck Breast baked with shallots, sour dark morello cherries, dried Montmorency cherries, and wine, paired with creamy mashed potatoes with wine reduction gravy, and sauteed King oyster mushrooms and Brown Beech mushrooms
Serves: 2
Ingredients for the Duck:
|
1.35
|
Pounds
|
Duck Breasts, skin on (total of 2)
|
|
Salt and Pepper
|
||
|
Flour, to dust the duck breasts
|
||
|
1
|
Teaspoon
|
Butter
|
|
2
|
Tablespoons
|
Shallots, minced
|
|
0.25
|
Cup
|
Dried Montmorency Cherries
|
|
0.50
|
Cup
|
Dark Morello Cherries, pitted sour cherries in syrup
|
|
2
|
Slices
|
Serano Ham
|
|
3
|
Ounces
|
Clos Mogador Gratallops 2022 Priorat
|
|
5
|
Sprigs
|
Fresh Thyme
|
Ingredients for the Mushrooms :
|
King Oyster Mushrooms, cut in half lengthwise
|
||
|
Brown Beech Mushroom
|
||
|
2
|
Tablespoons
|
Butter
|
|
Salt and Pepper
|
||
|
Fresh Thyme Leaves, removed from sprig
|
Method for the Duck: Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
Method for the Mashed Potatoes: While oven is heating for the duck, boil potatoes in salted water until tender. Mash with butter and add just enough milk to make them creamy. Keep warm.
Pat duck breasts dry with paper towels. Sprinkle with salt and pepper, and lightly dust with flour. Shake off excess flour. Melt butter in an ovenproof skillet. Add duck breasts skin side to sear for about 3 minutes. Skin will be golden brown. The duck will render fat, remove some of the duck fat (oil) and save for another purpose.
Remove duck from the skillet. Wrape the breasts in the Serano ham, and place skin side up in the skillet.
Add shallots, dried Montmorency cherries, morello cherries, wine, and thyme sprigs. Cover and bake for 20 minutes. Remove the cover and bake for an additional 10 minutes or until internal temperature of the duck breasts reaches 165 degrees Fahrenheit (74 degrees Celsius).
Remove duck breasts from the skillet and lightly cover with aluminum foil. Mix 1 tablespoon cornstarch with 2 tablespoons water and add it to the pan juices. Cook over medium heat on the stove to create a reduction sauce.
Method for the Mushrooms: Sauté mushrooms in a skillet with butter with salt, pepper, and thyme.
Presentation: We sliced the duck breast and placed it on the left side of the plate. Removed the Serano ham from the duck, twisted it and placed it on either side of the duck, created a mound of mashed potatoes, and placed the wine reduction sauce in the center. We created a “box” with the King oyster mushrooms and placed the Brown Beech mushrooms in the center of the box. We garnished the plate with sprigs of fresh thyme for additional visual appeal and added a pop of color on the plate.
Until next time, ¡Salud! y ¡Buen provecho!
For more information on Clos Mogador and their impressive history and collection of wines, please visit their website: www.closmogador.com
Clos Mogador, SL
Camí Manyetes, s/n
43737-Gratallops
Spain
Telephone: +34 977 839 171
Email: closmogador@closmogador.com
Winery Tours: visitas@closmogador.com
Website: www.closmogador.com
Instagram: @clos_mogador
Imported By:
Europvin USA
Van Nuys, California, USA
Website: www.europvin.com
Follow Luxury Experience on Facebook at www.Facebook.com/LuxuryExperience to see photos and videos.
Follow Luxury Experience on YouTube at @edwardnesta9910 @luxurypair
Follow Luxury Experience on Instagram at www.Instagram.com/luxurypair @luxurypair
© October 2025. Luxury Experience www.LuxuryExperience.com. All rights reserved.
