Attis Pedral
Attis Pedral is a red wine made with the grape that gives it its name, a very minority variety that can only be found in Galicia and northern Portugal. Attis Bodega y Viñedos bets on it to create a wine of surprising elegance, freshness and balsamic notes.
Our Normal RRP: £36.99 now £33.99
Product Description
Attis winery is located in the small village of Meaño, in the center of the Salnés Valley on the Mount Penaguda foots and in front of Arosa and Pontevedra Estuaries. Its history goes back almost half a century. The Albariño, which today is produced in the modern facilities of the current winery, vineyards born from humble families of the Farina family. Production grew annually until in 2000 they decided to settle as a company under the Designation of Origin Rias Baixas. Their wines, made by the French enologist Jean-François Hébrard, the tables have conquered three continents, highlighting the individuality of its Albariños, respecting above all the typical characteristics of the variety.
Ruby red with a garnet hue. The bouquet is intense, a little expressive that improves with the aeration, elegant, red fruit, soft noble woods and spice. The palate is lively, red fruit, strawberries, raspberries, and polished tannins. The finish is long with spicy and balsamic persistant notes linger.
Grower: Bodegas Attis
Grape Variety: Pedral
Style: Fresh and Spicy
Country: Spain
Appellation: Rías Baixas
Vintage: 2015/16
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl
Five-Spice Lamb with Spinach
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
Eight 8-ounce lamb loin chops
Salt
1/4 cup extra-virgin olive oil, plus more for drizzling
5 tablespoons unsalted butter
3 medium shallots, thinly sliced
1 pound cleaned bagged spinach, tough ends discarded
1. In a bowl, mix the spices.
2. Season the lamb with salt and drizzle with olive oil. Coat both sides of the chops with the spices.
3. In a very large skillet, heat the 1/4 cup of olive oil until shimmering.
4. Add the chops and cook over moderate heat until browned and medium-rare, about 7 minutes per side.
5. Meanwhile, in a large, deep skillet, melt the butter.
6. Add the shallots and cook over moderate heat until softened and golden.
7. Add handfuls of the spinach to the skillet and cook over moderate heat, stirring and adding more spinach after each batch wilts.
8. Season with salt, mound on plates and serve with the lamb.
£221.94 £203.94
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