López De Heredia Reserva Tondonia Vineyard Recipe
Recipe information
Make López De Heredia Reserva Tondonia Vineyard in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Bottle & Serving
Accompaniments (suggested pairings)
Optional palate refresher (small salad)
Wine Bottle & Serving
1. Inspect & Rest
Stand the bottle upright for at least 24 hours before opening if it has been transported recently. This allows sediment to settle (Reserva Tondonia is aged and may have some sediment).
2. Temperature
Aim to serve the wine at 16–18°C (60–65°F). If the bottle is cooler, let it rest at room temperature for 20–30 minutes; if too warm, chill briefly in the refrigerator for 20 minutes. Use a thermometer if you want precision.
3. Decanting
Carefully uncork the bottle using a waiter’s corkscrew. Hold the bottle against a light source and pour slowly into a decanter, watching for sediment. Stop when you see sediment reaching the neck — leave sediment in the bottle. If you prefer less aeration, pour directly into glasses and skip decanting. Decant for 20–40 minutes to open up tertiary flavors; older Reservas often benefit from gentle aeration but don’t over-decantrate (no more than 1 hour).
Accompaniments (suggested pairings)
5. Cheese & Charcuterie Preparation
Remove hard cheeses (Manchego/Serra) from the refrigerator 30 minutes before serving to come closer to room temperature — this allows flavors to show. Slice the cheese into thin wedges or small chunks. Arrange the cured ham in thin folds on a platter for easy picking.
6. Bread & Olives
Slice the bread just before serving to keep it fresh. Place olives in a small bowl. If desired, lightly toast the bread slices (2–3 minutes under a broiler or in a toaster) to add texture.
7. Quince Paste Pairing
Cut quince paste (membrillo) into thin slices or small cubes and place near the cheese — quince and Manchego are classic Spanish pairings that complement the wine’s acidity and tertiary notes.
8. Nuts
If the marcona almonds aren’t toasted, warm a small skillet over medium heat and toast for 2–3 minutes, stirring, until fragrant. Allow to cool slightly before placing on the board.
Optional palate refresher (small salad)
9. Assemble Salad
Toss the arugula in a mixing bowl with 2 tbs extra virgin olive oil, 1 tsp sherry (or red wine) vinegar, a pinch of flaky sea salt, and freshly ground black pepper to taste. Toss just before serving to keep leaves crisp. Serve a small portion (about 30 g) per guest as a palate refresher between sips or courses.
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