Monteabellôn 5 meses en barrica Tempranillo 2021 D.O. from the Ribera Del Duero region of Spain is a luscious, full-bodied red wine. Made from 100% tempranillo grapes, the color is deep dark garnet with enticing aromas of blackberries, blueberries, and black cherries that follow through on the palate. This is a tempranillo that will pair well with meat or cheese and is also nice to drink on its own. 

Monteabellôn 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero
 

Technical Notes: Grown in the middle zone at an altitude of 800-830 meters/2,625-2731 feet in sand and clay soil, the altitude and the terroir add to the overall flavor of the wine. Interesting to note about the 2021 harvest is that the winter was much colder, followed by the Filomena storm that brought heavy snowfall that resulted in a great level of water reserve in the vineyards. A rainy spring and a dry summer with rain in September delayed the harvest. Due to damage by the storm and the heavy rain during floriation time the yields were low, but the quality was good. 

This vineyard steadily wins awards and their Monteabellôn 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero was awarded 91 points by Tim Atkin, MW, and 94 points from Guide to Living Wine. This is a very nice wine to drink now or cellar for a few years. 

Tasting Notes: Big, bold, and beautiful best describes Monteabellôn 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero. The color is a deep, dark garnet, with a delectable aromatic nose with dark berry notes, blackberries, blueberries, and black cherries. Aging in the American oak and French oak barrels also add another layer of flavors and nuances that make this a delicious wine to drink on its own or to pair with food. 

Pairing Suggestions: Serve with any type of meat; and is also excellent with cheese. 

Luxury Experience was "In The Kitchen and Behind The Bar®" creating a variety of tapas to pair with the Monteabellôn 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero. 

Zucchini flowers are the essence of summer and are perfect for tapas. For our recipe, Luxury Experience - Ricotta and Mushroom Stuffed Zucchini Flowers we stuffed the flowers with a mixture of ricotta, shredded mozzarella, provolone, parmesan, and Romano cheeses, egg, mushrooms, garlic, seasoned Italian breadcrumbs, and fresh herbs, and then deep-fry them in a light tempura batter. 

Luxury Experience - Ricotta and Mushroom Stuffed Zucchini Flowers 

Ingredients for the Ricotta and Mushroom Stuffed Zucchini Flowers:
 

Method for the Filling: Melt the butter over medium heat in a small saucepan. Add the garlic, mushrooms, and white wine, and sauté mushrooms until the wine evaporates. Remove from heat. Let cool, then add the rest of the ingredients. 

Filling the Zucchini Flowers: Use approximately 1-tablespoon of filling to fill each flower, then lightly twist the petals of the flower to secure the filling. Depending on the size of the flower, you may need to adjust the amount of filling accordingly. Once filled, lightly dust the flowers with flour by sifting the flour in a mesh strainer over them. 

Frying the Zucchini Flowers: Create a light tempura batter using flour, cornstarch, rice flour, baking powder, egg, and ice water. Dip the filled flowers in the tempura batter and deep-fry the flowers until they are golden. Place the flowers on paper towels to absorb the oil. Serve immediately or let cool and freeze. 

Pro-Tips for the Zucchini Flowers: Make the filling ahead and refrigerate until ready to use, so that you can fill the flowers as soon as you get home. Buy zucchini flowers from your farmers' market early in the day when the flowers are still open, this makes them easier to fill. Once filled and deep-fried, freeze them! Luxury Experience - Ricotta and Mushroom Stuffed Zucchini Flowers freeze well so you can enjoy "summer" anytime.

Once frozen, when you want to enjoy the zucchini flowers, remove them from the freezer, place them on a parchment lined baking sheet and bake them in a 204-degree Celsius/400-degree Fahrenheit oven until heated through. 

We also paired the Monteabellón 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero, Spain with Luxury Experience - The Pickled Goat Spread. For this tapas, we blended chevre (goat cheese) with pickled raisins from the recipe from Chef Brian Warmingham of The Wharf Restaurant - Madison Beach Hotel, Curio Collection by Hilton, Madison, Connecticut. 

Method: Make the pickled raisins using Chef Brian Warmingham's recipe and refrigerate until ready to use. We like to have them on hand to use in salads, in cocktails, and in Luxury Experience - The Pickled Goat Spread. 

Blend the chevre and the pickled raisins in a food processor until smooth. Accompany with toasted baguette slices or crackers. We cut a baguette into thin slices, brushed the slices with Extra Virgin Olive Oil, then toasted them until golden to accompany The Pickled Goat Spread. 

We also piped The Pickled Goat Spread into dates, and both ways were delicious. We served them at two tasting parties and our guests loved the tapas, and of course, they loved the wine! Manchego cheese, grilled steak, and charcuterie also pair well with this luscious tempranillo. 

No matter how you decide to enjoy the Monteabellón 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero, Spain, Salud and Buen provecho! 

For more information about Monteabellón 5 meses en barrica Tempranillo 2021 D.O. Ribera Del Duero, Spain please visit their website: www.monteabellon.com/en

Monteabellón
Calle Calvario, s/n
09318 Nava de Roa
Burgos, Spain
Telephone: +34 947 55 00 00
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