Azumbre Vendimia Seleccionada 2003

An outstanding example of the quality and zest in this indigenous variety, Verdejo. Whilst exhibiting many typical Sauvignon Blanc characteristics, it also shows a depth and succulence of flavour that has boosted its popularity.

£6.50

Datasheet color: white country: Spain region: Castellon vintage: 2003

Agrícola Castellana

The Agrícola Castellana Cooperative, situated in the heart of the Rueda D.O. was set up in La Seca (Valladolid) by small number of dedicated vine growers wishing to add value to their products. Today, it consists of some 400 members who cultivate 2000 hectares of vineyards with modern equipment for the production of 7 millions of litres of wine per harvest and facilities for maturing one million of these in oak. The Bodega has modern machinery for the reception of the grapes, pneumatic presses and temperature controlled, stainless steel vessels for fermentation, all of which have contributed enormously to improve the quality of the wines. [continues...]

Images from Agrícola Castellana

Recipes to Compliment

Stuffed Peppers

6 fair sized green peppers
2 onions
1 tablespoon oil
1 lb. stock fish (or any fish desired)
pinch mixed Herbs
2 tablespoons Mrs. H. S. Balls Home Made Chutney
14 oz. of boiled mealies (cut off the cob)
stock for moistening
salt and pepper.

Cut tops from peppers (reserve the tops) and remove the seeds. Blanche in boiling water for a few minutes. Peel and chop onions and saute in hot oil. Skin the fish, remove the bones and cut into neat small pieces. Place fish and remainder of the ingredients in saucepan with the onions and add sufficient stock to moisten the mixture. Bring to the boil, season well and divide the mixture into 6 parts.

Stuff the peppers and replace the tops; Place in an oven dish and add a little stock.
Cover with foil or a lid and bake in a moderate oven 350'F for 30 minutes.

Serve hot with boiled rice and hand round Chutney.

Apple and Goats Cheese Starter

1 crisp Granny Smith apple
1 head tomme capra or other soft goats milk cheese
5ml wine vinegar
freshly ground black pepper
10ml teaspoons olive oil
sprigs of watercress or rocket
2 slices crusty French bead

1. Preheat your oven to 200*C.

2. Cut the top and bottom off the apple, then cut the apple in half to make two rings. Remove the core and pips from the centre.

3. Brush the cut surfaces with the wine vinegar. Top each piece of apple with a slice of cheese, season with pepper and place in on ovenproof dish and drizzle with olive oil.

5. Just before you are ready to serve, pop the dish into the oven and cook for 4 to 5 minutes until the cheese starts to melt.

6. Set the apple pieces on the French bread and garnish with watercress or rocket. Serve immediately.

(Serves two starters)