Viña Sastre Regina Vides Recipe

Chill & Decant

If the Viña Sastre Regina Vides has been stored warm, place the bottle in the refrigerator for 20–30 minutes to bring it to a cool cellar temperature (around 14–16°C). Remove the bottle 30 minutes before serving if you prefer a slightly warmer pour (16–18°C). If the bottle is older than 5–8 years or you see sediment, decant it: stand the bottle upright for at least 4–6 hours before opening to let sediment settle, then carefully open and pour into a decanter, stopping when you see sediment reach the neck.

Prepare Glasses

Use large-bowled red wine glasses. Warm each glass by rinsing with hot water, then empty and let them air dry so the wine aromas concentrate. Pour 100–150 ml per glass (about one-third full) to allow swirling and aeration.

Cheese & Charcuterie Prep

Remove the Manchego from the refrigerator 20–30 minutes before serving so it comes to room temperature and releases flavor. Slice the Manchego into thin wedges or small bite-size pieces. Thinly slice the cured chorizo into rounds or half-moons and arrange on a board.

Membrillo & Bread

Slice the membrillo into thin pieces about 3–5 mm thick. Slice the toasted country bread or baguette into 1–1.5 cm slices. If desired, brush bread lightly with 15 ml extra-virgin olive oil and toast under a broiler or in a pan until golden and crisp (1–3 minutes each side).

Nuts & Garnish

Lightly toast Marcona almonds in a dry skillet over medium heat for 2–4 minutes, stirring constantly until fragrant and slightly golden. Transfer to a bowl. Roughly chop or chiffonade the parsley for a light green garnish if using.

Arrange & Serve

On a wooden board or platter, arrange Manchego, chorizo, membrillo, toasted bread and Marcona almonds. Place the extra-virgin olive oil in a small dish for dipping bread if desired. Garnish the cheese with a few parsley leaves. Pour the Viña Sastre Regina Vides into glasses (100–150 ml each). Encourage guests to taste the wine plain first, then with small bites of cheese, membrillo, chorizo and bread to explore pairing contrasts and complements.