Bodegas Hidalgo La Gitana Manzanilla

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Bring the bottle to the appropriate serving temperature: 16–18°C (60–64°F). If the wine is cooler (cellar temp ~14°C), let it rest at room temperature for 20–30 minutes. If too warm, chill in refrigerator for 15–20 minutes and recheck with a thermometer if available.

Temperature & Preparation

Stand the bottle upright for at least a few hours if recently moved to let sediment settle. Using a waiter’s corkscrew, cut the capsule cleanly, wipe the top, and gently ease the cork out. Take care — older corks can be fragile; work slowly to avoid crumbling. If cork breaks, use an Ah-So or careful insertion with the screw around the remaining cork to remove it.

Opening the bottle

Decant the wine gently into a decanter to separate any sediment and to allow oxygen to open the wine. Pour in a steady stream and stop if you see sediment approaching the neck. For a 2012 Rioja Reserva like Viña Tondonia, decant for 30–60 minutes depending on how reduced the wine initially smells: 30 minutes if already expressive, up to 60 if still closed. Swirl the decanter gently once or twice to encourage softening of aromas.

Decanting

Use large-bowled red wine glasses. Pour 100–150 ml per glass (about one-third full) to allow room for aromas. Serve and advise guests to swirl and sniff before tasting to appreciate the wine’s tertiary aromas (leather, tobacco, dried cherry, cedar).

Bring the manchego and aged cheddar to room temperature 30 minutes before serving to show their full flavor. Slice the manchego into small wedges and cut the cheddar into bite-sized squares or shards.

Prepare cheeses

Fan the thin slices of chorizo and jamón on the board. Place membrillo in small slices or a sliceable block for guests to cut. Add marcona almonds and cornichons in small bowls or piles. Slice the baguette and drizzle lightly with extra-virgin olive oil if desired.

Arrange meats & accompaniments

Position the board next to the decanted wine so guests can take small bites between sips. Strong, slightly fatty, and salty components (jamón, chorizo, cheese) pair well with the acidity and tannin structure of Tempranillo, while membrillo adds complementary sweet-fruity contrast.

Heat a medium skillet over medium-high heat. Add the unsalted butter and let it melt and foam. Add the sliced mushrooms in a single layer and let them brown without stirring for 2–3 minutes, then stir or toss and continue cooking until golden and most moisture has evaporated (about 6–8 minutes total).

Sautéed wild mushrooms

Add the minced garlic and cook 30–45 seconds until fragrant. Season with salt and freshly ground black pepper. Turn off the heat, squeeze the lemon half over the mushrooms, and stir in chopped parsley. Transfer to a small serving bowl and place on the board as a warm savory accompaniment to the wine.

bottle López de Heredia Viña Tondonia Reserva (Tempranillo) 2012

red wine glasses (Bordeaux-style)

decanter

wine opener (waiter's corkscrew)

thermometer (optional)

cured Spanish chorizo (sliced)

Jamón Ibérico or Serrano (thinly sliced)

manchego cheese (semi-firm, 6–9 month)

aged cheddar (or similar firm farmhouse)

membrillo (quince paste)

marcona almonds (lightly salted)

cornichons or pickled vegetables

crusty baguette or country bread (sliced)

extra-virgin olive oil (for drizzling bread, optional)

wild mushrooms (mixed, cleaned and sliced)

unsalted butter

garlic (minced)

fresh parsley (chopped)

lemon (for a squeeze)

salt

freshly ground black pepper

López de Heredia'Viña Tondonia'

Crispy saffron rice, Santa Barbara urchin, smoked trout roe, yellowtail, preserved yuzu

California Tahdig

Wild Pistachio Coffee

Ottoman Coffee

Seehof 'Elektrisch' Kabinett

Espresso

Pehu-Simonet 'Face Nord' Grand Cru Brut

Make López De Heredia'Viña Tondonia' Recipe in just 45m. Tempranillo. Rioja, Spain 2012

López De Heredia'viña Tondonia' Recipe

Descriptors

Tasting Notes

Food Pairings

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