Alamos Malbec
The nose offers bright black cherry aromas with light floral notes and a touch of toast. The mouthfeel is full and rich, with ripe, concentrated cassis and black raspberry fruit flavors interwoven with a touch of chocolate and sweet spice from light oak aging.
Our Normal RRP: £11.99 now £9.99
Product Description
This is the story of how we have poured our lives, our passion, our spirit into transforming a scrub laden desert into some of the most beautiful and unique vineyards in the world. This is the story of how we have passed our knowledge from father to son, and daughter, across the generations and blended that collective memory of family with state-of-the-art science from the new world of viticulture. It is a tale of taking risks, of backing a hunch, of making a giant leap of faith, of enjoying a little luck along the way, to make our treasured terroir in Mendoza the fountainhead for the wines that carry our name. As with all great New World winemaking families, the Catena family’s ties to the vineyard stretch back more than a century. Nicola Catena, the son of vineyard workers, was born in the fertile Italian wine growing province of Marche, Italy. The Catena family roots, like those of the Mondavi and Gallo families. Nicola set out for the New World at the end of the last century, taking with him a love for the vines and a keen desire to grow grapes and make wine on land of his own.
The Alamos Malbec has dark, blackish purple color. The nose shows ripe black fruits, black pepper spice and floral notes. The mouthfeel is full yet soft and supple, with black raspberry and currant flavors mingled with notes of sweet spice and a touch of leather. The finish is long and persistent with soft, sweet tannins.
Grower: Bodega Catena Zapata
Grape Variety: Malbec
Style: Ripe and Spicy
Country: Argentina
Appellation: Mendoza
Vintage: 2022/23
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Layered Three-Bean Casserole
Cooking Time: 00 hrs 25 minutes (approx.)
Number of Servings: 6
INGREDIENTS
3 poblano peppers
1 cup(s) reduced-fat sour cream
1/4 cup(s) (1%) low-fat milk
9 corn tortillas
2 cup(s) salsa verde
1 1/2cup(s) cooked black beans, or 1 can (15 ounces) low sodium black beans
6 ounce(s) (1 1/2 cups) Monterey Jack cheese, shredded
1 can(s) (16 ounces) refried beans
1 1/2cup(s) (cooked pink beans) or 1 can (15 ounces) low- sodium pink beans
1/4 small red onion, very thinly sliced
1/2 cup(s) fresh cilantro leaves, chopped
1. Arrange oven rack 5 inches from heat source. Preheat broiler.
2. In broiling pan lined with foil, arrange poblano peppers in single layer.
3. Broil 10 to 15 minutes or until blackened all over, turning occasionally to evenly blacken.
4. Wrap peppers in foil; let cool. Reset oven control to 350 degrees F.
5. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; thinly slice peppers.
6. In medium bowl, combine sour cream and milk until well blended.
7. In 9-inch by 9-inch ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit.
8. Top with one-third each of the salsa and the sour cream mixture, all of the black beans, one-third of the cheese, and one-third of the sliced poblano peppers, in that order, spreading each in an even layer.
9. Repeat layering two more times, with refried beans in center layer and pink beans on top. (Can be prepared to this point up to 1 day ahead; cover and refrigerate.)
10. Place baking dish on jelly-roll pan to catch any drips, and bake uncovered 40 to 55 minutes or until mixture bubbles and top browns.
11. Cool in dish on wire rack 10 minutes. Sprinkle with onion slices and cilantro sprigs to serve.
£71.94 £59.94
6 in stock
Featured Products
-
Las Olas Malbec
£83.94£71.94 -
La Posta Vineyard Blend Malbec
£83.94£71.94 -
Snapper Rock Pinot Noir
£89.94£77.94 -
Snapper Rock Sauvignon Blanc
£77.94£65.94 -
Greywacke Sauvignon Blanc
£119.94£107.94
