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Bodegas Cinco Leguas La Maldición Vinos de Madrid Tinto Fino 2020
Bodegas Cinco Leguas La Maldición Vinos de Madrid Tinto Fino 2020
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Description
Description
Bodegas Cinco Leguas La Maldición Vinos de Madrid Tinto Fino is a bold and expressive red wine from Madrid, Spain, crafted primarily from Tempranillo and Garnacha grapes. This medium-bodied wine offers vibrant aromas of red cherries, blackberries, and Mediterranean herbs, with a lively palate featuring ripe berries, hints of spice, and well-integrated tannins, finishing with a touch of minerality.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: Red Wine
Style: Rustic, Fruit-Forward
Grape Varietal: Tempranillo (Tinto Fino)
Tastes Like: Comparable to a young Rioja, with wild berries, plums, and a hint of spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Vinos de Madrid, Spain
Terroir: Clay and limestone soils
Aging: Stainless steel and concrete tanks
Serving Temperature: 16-18°C
Winery
Winery
Bodegas Cinco Leguas focuses on producing traditional and authentic Spanish wines using native grape varieties that reflect the rugged landscape of the Madrid region.
Food Pairings
Food Pairings
Seafood: Grilled octopus or blackened tuna.
Poultry: Herb-roasted chicken or duck breast.
Vegetarian: Grilled portobello mushrooms or eggplant lasagne.
Meat: Pork loin or chorizo-stuffed peppers.
Cheese Pairings
Cheese Pairings
Manchego: Aged and nutty, balancing the wine's fruitiness.
Idiazabal: Smoky and firm, complementing the wine's rustic edge.
Mahón: Sharp and tangy, pairing perfectly with the wine's depth.
Queso Fresco: Mild and fresh, offering a light contrast.
Recipe
Recipe
Chorizo-Stuffed Peppers
Ingredients:
- 4 red bell peppers
- 200g Spanish chorizo, chopped
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat oven to 180°C (350°F). Slice tops off peppers and remove seeds.
- In a skillet, heat olive oil. Sauté onion, garlic, and chorizo until fragrant.
- Mix in rice and diced tomatoes. Season with salt and pepper.
- Stuff peppers with the chorizo mixture and place in a baking dish.
- Bake for 25-30 minutes until peppers are tender. Serve warm.
Tip: Pair with La Maldición Tinto Fino for a classic Spanish experience.
