Bodegas Cinco Leguas La Maldición Vinos de Madrid Tinto Fino 2020

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.

Type: Red Wine
Style: Rustic, Fruit-Forward
Grape Varietal: Tempranillo (Tinto Fino)
Tastes Like: Comparable to a fuller-bodied Tempranillo or a classic Rioja Reserva, with dark fruit such as blackberries and plums, earthy spice, a touch of tobacco, and a mineral finish.
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

Bodegas Cinco Leguas focuses on producing traditional and authentic Spanish wines using native grape varieties that reflect the rugged landscape of the Madrid region.

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.

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.

Chiles Rellenos de Chorizo (Chorizo-Stuffed Peppers)

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 250g chorizo, casing removed and crumbled
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup cooked rice (optional for added texture)
• 1/2 cup grated Manchego or Cheddar cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking for about 3–4 minutes until softened.
4. Add the crumbled chorizo to the pan and cook until browned, about 5–7 minutes. If using, stir in the cooked rice and season with salt and pepper to taste.
5. Remove the pan from heat and mix in the grated cheese and breadcrumbs. Stir until everything is well combined.
6. Stuff each bell pepper with the chorizo mixture, pressing down lightly to pack the filling.
7. Place the stuffed peppers in a baking dish and drizzle with a bit more olive oil. Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender.
8. Remove the foil and bake for an additional 5–10 minutes to allow the tops to brown and the cheese to melt.
9. Garnish with fresh parsley or cilantro and serve hot.