Tenuta San Leonardo Terre IGT Red 2020

Tenuta San Leonardo Terre IGT Red is a refined and structured wine from Trentino-Alto Adige, Italy. Made from a blend of Cabernet Sauvignon, Merlot, and Carmenère, it boasts aromas of ripe blackberries, plums, and dried herbs, with subtle hints of spice and cedar. The palate is full-bodied and elegant, with fine tannins and a long, persistent finish.

*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: Full-bodied, Structured
Grape Varietal: Cabernet Sauvignon, Merlot, Carmenère
Tastes Like: Comparable to a Cabernet Sauvignon with blackcurrant, plum, and herbal notes, softened by Merlot's ripe red fruits and Carmenère's spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Trentino-Alto Adige, Italy
Terroir: Gravelly and mineral-rich soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C

San Leonardo is one of Italy's most iconic estates, blending tradition and innovation to produce wines of exceptional quality. The Terre Red exemplifies their commitment to showcasing the unique character of Trentino-Alto Adige's terroir.

Seafood: Grilled swordfish or tuna with herb butter.
Poultry: Duck breast or roast chicken with rosemary potatoes.
Vegetarian: Wild mushroom risotto or eggplant caponata.
Meat: Lamb cutlets, beef stew, or venison roast.

Pecorino Toscano: Salty and sharp, enhancing the wine's depth.
Parmigiano Reggiano: Nutty and umami-rich, complementing the wine's structure.
Aged Gouda: Caramelised and savoury, pairing beautifully with the wine.
Blue Stilton: Bold and tangy, offering a delightful contrast.

Beef Stew with Red Wine

Ingredients:

• 1kg beef chuck, cut into cubes
• 2 cups red wine
• 2 cups beef stock
• 2 onions, chopped
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 sprigs thyme
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season beef cubes with salt and pepper. Heat olive oil in a large pot and sear the beef until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Add tomato paste and cook for 2 minutes.
3. Deglaze the pot with red wine, scraping the bottom to release any browned bits.
4. Return the beef to the pot. Add beef stock and thyme. Bring to a boil, then reduce heat and simmer for 2–3 hours until the meat is tender.
5. Serve with crusty bread or mashed potatoes.

Tip: Add a splash of balsamic vinegar for extra depth of flavour.