2006 Mariona Alicante Crianza, Artiga
(12x75cl)
| Product Code: | 65570106 |
| Description: | 2006 Mariona Alicante Crianza, Artiga |
| Case Size: | 12x75cl |
| Producer: | Artiga-Fustel |
| Region: | Alicante |
| Country: | Spain |
| Alc. By Vol.: | 14 |
Grape Varieties
| 34% | Monastrell |
| 30.5% | Syrah |
| 20% | Cabernet Sauvingon |
| 10.5% | Tempranillo |
| 5% | Merlot |
Awards and Press:
Artiga Mariona Crianza 2006 Alicante, Spain
Bronze
Ripe nose with hints of dark fruits and strawberry, the palate is fresh and attractive with herbaceous hints and rich, full tannins.
Decanter World Wine Awards 2010 -
Food Matching Note:
The spicy edge gives this wine versatility. Try with tandori lamb or grilled pork.
Tasting Note:
An approachable, attractive character of stewed cherry fruit, tobacco and a hint of vanilla essence. A bit of barnyard meatiness but deliciously smooth and very drinkable.
Vinification Note:
The vines grow on limestone bedrock, with some areas of alluvial clay left by the rivers flowing towards Alicante’s Mediterranean coast. All carefully selected, the different grape varieties are fermented separately in cooled stainless steel tanks, lasting around 5 days. After blending, the wine is aged for 8 months in 2 year-old French and American oak barrels.
Recipe Idea:
Tandoori lamb chops-Prep time:40 min, 12 hrs marinating Cook time:10 min Serves:4
Ingredients
900 g lamb chops
2-3 tbsp butter
3 tbsp lemon juice
For the marinade
100 ml natural yogurt
1 lime, juice only
2 cloves garlic, crushed
2.5 cm piece ginger, grated
1 tsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
pinches paprika
salt
For the mint and coriander dip
3 green chillies, chopped
6 spring onions, chopped
large bunch coriander, chopped
large handful mint, chopped
2 limes, juice only
1 tsp sugar
300 ml natural yogurt
sea salt and freshly ground black pepper
Method
1. Place the lamb chops in a shallow dish.
2. Mix all the ingredients for the marinade together and pour over the lamb. Cover and chill for 12 hours.
3. Remove the lamb from the marinade and grill for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and butter.
4. Put the chillies, onions, coriander, mint, lime juice and sugar in a food processor and whiz to blend. Stir in the yogurt and season to taste. Serve straight away with the lamb.