Los vascos cabernet sauvignon
Accompanied by eggs in red wine sauce
Suggested by Marcelo Gallardo, Technical Manager at Viña Los Vascos
Ingredients
- 2 carrots
- 1 white onion
- 1 sprig thyme, 2 bay leaves
- 2 stalks celery
- 2 shallots
- 1/4 red pepper
- 2 cloves
- 1/2 teaspoon peppercorn mix
- 1l red wine, young and full-bodied
- 100g (4oz) smoked bacon, diced
- 4 eggs
- 1/2 teaspoon potato flour
- 6 thin slices pancetta
For 4 persons Preparation time: 30 minutes | Cooking time: 2 hours
The recipe :
Put the pancetta in an oven dish, into the oven, cook for 30 minutes, gas mark 5.
Wash, dry and peel the vegetables. Cut them into small sticks, brown them in olive oil in a casserole dish with the herbs, bacon and spices for 2 minutes and pour in the red wine. Simmer the sauce for one and a half hours to reduce it by half. Add the potato flour diluted in a little water and leave to simmer while you fry the eggs. Strain the sauce. Serve the eggs immediately on a bed of warm wine sauce with crispy pancetta.
The wine :
With its fine ripe tannins, this wine presents a complexity of aromas including candied cherry, thyme and spice. The reduced sauce with concentrated aromas of vegetables, spices and herbs, together with the richness of the egg makes this dish a perfect match
Serve with a young vintage of Los Vascos Cabernet Sauvignon
