Product was successfully added to your shopping cart.

Siglo Rioja Crianza 75cl

Be the first to review this product

Quick Overview

A hugely popular, easy drinking Rioja.

Availability: In stock

£6.99

With this product, you earn 7 loyalty point(s). Find more about this!

Details

Lightly aromatic with characteristic sweet red berry fruit and a hint of perfumed oak, soft and warm finish. A hugely popular, easy drinking Rioja.

Bright, garnet red with purple and gold glints. Fruity with a toasted wood and vanilla aroma acquired during cask ageing. In the mouth it is full, elegant and velvety smooth, with good body.

Separation of destemmed and crushed Tempranillo, Garnacha and Mazuelo grapes. One week’s fermentation at a controlled temperature between 25º and 28ºC. During this time the maceration and continuous pumping over help to extract the maximum colour. Racked after fermentation to remove the lees deposited at the bottom of the vats. Having cleaned the wine, it was left in 225 litre American oak casks for one year and once bottled, aged in the bottle cellar for a minimum of 6 months.

Ideal with red meat, roasts, game and mature cheeses.

Made from Tempranillo, Garnacha and Mazuelo

Additional Information

Brandsiglo saco
Size75cl
CountrySpain
RegionRioja
Grape VarietiesTempranillo
Vintage2012
ABV13.50%
OrganicNo
VeganN/A
  1. Be the first to review this product

Write Your Own Review

How do you rate this product? *

 1 star2 stars3 stars4 stars5 stars
Quality
Price
Value
  • Full-Bodied and Rich Red Wines

    Full-Bodied and Rich Red Wines

    Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.

     

    Serving Temperature

    Room Temperature (63-69 °F / 17-21 °C)

    Food Pairing

    Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper

    Moussaka



    INGREDIENTS

    tbsp olive oil 3 medium or 2 large aubergines, sliced
    1 large onion, finely chopped
    4 cloves of garlic, finely chopped
    1.5 tsp cinnamon
    1 tsp dried oregano
    500g minced lamb
    2 tbsp tomato purée, mixed with 150ml water
    150ml red wine
    Small bunch of flat-leaf parsley, chopped
    For the bechamel:
    500ml milk
    60g butter
    60g plain flour
    50g kefalotyri or pecorino cheese, grated
    2 eggs, beaten
    Nutmeg, to grate


    Preparation method

    1. Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.

    2.Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

    3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and slightly more nutmeg than you might think wise (it's a strong flavour, but you need a heft of it in this dish I think - half a teaspoon at least).

    4.Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool for half an hour before serving.

    How to get this item


    Shipping

    Standard Next Day Delivery

    Order before 12pm  

     

    Mainland UK Orders over £200

    FREE

     

    Mainland UK Orders under £200

    £6.95

     

    Scottish Highlands and Isle of Wight

    £14.95

     

    Scottish Islands

    £29.95

     

    Northern Ireland and Eire

    £19.95

     

    Channel Islands exc Alderney & Sark

    £49.95

     

    Alderney & Sark

    £59.95


    Shipping

    Saturday Delivery

    Order before 12pm  

     

    Mainland UK Orders

    £29.95


    Shipping

    Click and Collect

    Order before 4pm  

     

    Next day collection in-store

    FREE


    For full delivery details, please click here