Name: The Peach Trees Yakut Red Wine Recipe
Cook time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Wine
Ingredients: 1 bottle Yakut Red Wine (bottle); 60 ml Neutral still water (optional, to open wine for sensitive palates); 4 pieces Ice cubes (optional, for slight chill); 4 pieces Fresh blackberries; 1 sprig Fresh thyme sprig; 4 pieces Grilled lamb chops or steak; 100 g Hard aged cheese (e.g., Manchego or aged Cheddar); 1 loaf Crusty bread

2022 Dalamara Naoussa

Jamón Ibérico de Bellota

Jamón Serrano

This powerful red blends Okuzgozu, Bogazkere, Carignan and Alicante grapes to produce a structured and complex wine. Dark purple in colour with aromas of dark berry fruit, violet and spice, perfect with grilled meats.

Chill the bottle to serving temperature: aim for 14–16°C (57–61°F). If the wine is warmer than this, place it in the refrigerator for 20–30 minutes; if it is too cold, let it sit at room temperature 10–15 minutes. For a full-bodied, tannic blend like this, decanting is recommended: open the bottle and pour the wine into a decanter slowly, removing any sediment and allowing the wine to breathe for 30–60 minutes to soften tannins and open aromas.

Temperature and decanting

Use a waiter’s corkscrew to remove the cork cleanly. Inspect for any off odors. If the bottle holds sediment, pour carefully into the decanter, stopping when you see sediment approach the neck.

Opening

If the drinker prefers a lighter profile, add up to 60 ml neutral still water to the decanter and gently stir once. Taste and adjust; do not exceed 60 ml per bottle to avoid diluting structure.

Dilution option for sensitive palates

If you want the wine slightly chilled (useful in warm weather), place the decanter or opened bottle in an ice bucket with a few ice cubes for 5–8 minutes. Do not over-chill; overly cold temperatures mute aroma and flavor.

Chilling for slight refreshment (optional)

Place 1 fresh blackberry in each serving glass or float 1 thyme sprig in the decanter for a subtle aromatic accent. These are optional and intended to enhance presentation without changing the wine’s character significantly.

Serve Yakut Red alongside grilled meats (lamb chops or steak). Season and grill meats to preference (medium-rare to medium recommended for steaks to balance the wine’s tannins). Let rested meats sit 5 minutes before slicing.

Grilled meats pairing

Arrange aged hard cheese and crusty bread on a board. Cut cheese into thin slices or small wedges so the wine’s bold fruit and violet notes can contrast with savory, salty flavors.

Cheese & bread

Pouring: Use large-bowled red wine glasses. Fill to about one-third full (approximately 120–150 ml) to allow swirling and aroma concentration. Encourage guests to swirl gently, smell, then sip to appreciate dark berry fruit, violet and spice notes.

Yakut Red Wine (bottle)

Neutral still water (optional, to open wine for sensitive palates)

Ice cubes (optional, for slight chill)

Fresh blackberries

Fresh thyme sprig

Grilled lamb chops or steak

Hard aged cheese (e.g., Manchego or aged Cheddar)

Crusty bread

Yakut Red Wine

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Make Yakut Red Wine Recipe in just 45m. This powerful red blends Okuzgozu, Bogazkere, Carignan and Alicante grapes to produce a structured and complex wine. Dark purple in colour with aromas of dark berry fruit, violet and spice, perfect with grilled meats.

Yakut Red Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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