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BDTP OLD FASHIONED

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

AROMATISCHER AUFTAKT MIT GUTER SÄURE- UND GERBSTOFF BALANCE. FÜLLIGER KÖRPER, FRUCHTIGER ABGANG

Pour 1 cup of the red wine into a small saucepan and warm gently over low heat until just below simmering (60–65°C / 140–150°F). Do not boil. This releases aromas and makes infusion more effective.

Warm the wine

If using brandy, stir in 1/4 cup brandy after removing the pan from heat to lift body and alcohol weight, then let cool briefly.

Add the dried orange peel, 4 whole black peppercorns, 2 cloves and the 1/4 cinnamon stick to the warmed wine. Cover the pan and let steep off the heat for 8–10 minutes to extract the aromatic notes while keeping alcohol volatiles intact.

After steeping, strain the wine through a fine mesh sieve into a heatproof bowl, pressing gently on solids to extract flavor. Discard solids.

Place the halved black cherries and sliced plum in a small bowl. Sprinkle with 1 tablespoon dark brown sugar and muddle gently with the back of a spoon to release juices and amplify the wine's fruit character.

Add the muddled fruit and its juices to the strained warm wine and stir to combine. Let sit 5 minutes to marry flavors.

Brew a strong black tea (about 2 tablespoons of brewed tea) and allow it to cool to warm temperature. Add 2 tablespoons of this tea into the wine mixture to introduce gentle tannic structure and deepen the bitter edge, supporting the wine's balance.

Stir in 1/2 tablespoon fresh lemon juice to lift acidity and brighten the mid-palate. Taste and adjust: the goal is a noticeable but not sharp lift to the finish.

Add a pinch of sea salt and stir gently — the salt will round flavors and enhance fruit perception without salinity.

Allow the mixture to cool to slightly warm or room temperature (about 10 minutes). Pour into a tasting glass, garnish with a sprig of fresh thyme placed on top or gently slapped to release oils, and serve.

Optional: For a fuller-bodied impression, decant into a small carafe and let sit 15–20 minutes before serving to integrate flavors further.

Red wine (Tempranillo or blend resembling profile of Templar Philippe de Milly 2025)

Brandy (optional, to boost body)

Dried orange peel

Whole black peppercorns

Whole cloves

Cinnamon stick

Fresh black cherries, pitted and halved

Ripe plum, sliced

Dark brown sugar

Lemon juice (fresh)

Black tea (strongly brewed)

Sea salt

Fresh thyme sprig

TEMPLAR PHILIPPE DE MILLY 2025

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Make TEMPLAR PHILIPPE DE MILLY 2025 Recipe in just 30m. AROMATISCHER AUFTAKT MIT GUTER SÄURE- UND GERBSTOFF BALANCE. FÜLLIGER KÖRPER, FRUCHTIGER ABGANG

Templar Philippe De Milly 2025 Recipe

Descriptors

Tasting Notes

Food Pairings

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