White Bordeaux - Chateau La Quinsac - France

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

70% Tempranillo, 30% Graciano/La Rioja: Estate-owned vineyards planted between 1926-1976. Proprietary head trained and trellised vineyards planted in high altitude...

Slice the chorizo sausage into thin rounds (approx. 0.5 cm thick) and set aside.

Prepare the Chorizo

Cut the Manchego cheese into small wedges or cubes that can be easily picked up with toothpicks.

Slice the Cheese

In a dry skillet over medium heat, toast the Marcona almonds for about 3-5 minutes, stirring frequently until golden brown and fragrant. Remove from heat and let cool.

Toast the Almonds

Transfer the toasted almonds to a serving bowl and drizzle with 2 tablespoons of olive oil. Toss gently to coat.

Drizzle with Olive Oil

Slice the baguette into thin pieces, about 1-2 cm thick. Optionally, brush each slice with olive oil and toast them in the oven at 180°C (350°F) for about 5-7 minutes until golden.

Prepare the Baguette

Finely chop the fresh herbs and sprinkle them over the toasted baguette slices for added flavor.

Add Fresh Herbs

Wash and dry the red grapes and place them on the serving platter alongside the chorizo, cheese, almonds, and baguette.

Plate the Grapes

Arrange all the prepared ingredients on a large serving platter, making it visually appealing. Serve with a bottle of Bodegas Muga 'Aro' wine and enjoy the perfect pairing!

Serve and Enjoy

Chorizo Sausage

Manchego Cheese

Marcona Almonds

Olive Oil

Baguette

Fresh Herbs (e.g., Thyme or Rosemary)

Red Grapes

Bodegas Muga “Aro”

OLÉ!

Whole Herb – Roasted Turkey

Olé Tapas & Restaurant

Roasted Vegetable Medley

Package A

Add Non Alcoholic drinks package

Make Bodegas Muga “Aro” Recipe in just 30m. 70% Tempranillo, 30% Graciano/La Rioja: Estate-owned vineyards planted between 1926-1976. Proprietary head trained and trellised vineyards planted in high altitude...

Bodegas Muga “aro” Recipe

Descriptors

Tasting Notes

Food Pairings

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