Hand selected from the center of Spain
Bouquet is a tropical fruit basket of golden pineapples, ripe melons and a touch of banana. Tropical theme carries over to the palate but remains as refreshing as a fruity white tea.
The Estola brand, the flagship of the winery and the first Reserve wine in La Mancha, was launched with the 1965 harvest. It would soon attract the attention of connoisseurs and other wine personalities..
|Pair With:||It should be served cold, duh, preferably accompanying fish and seafood dishes. Also a good morning choice for walks and hikes, if you like a little 'juice' in the AM.|
|Type:||100 % Verdejo|
THE PERFECT RECIPE: Classic French Omelette
Omelette making is a skill. Granted you need the right tools and ingredients, but whatever kind of omelette you're creating, there's always a delicate flick of the wrist or subtle tap on the pan involved. Learn to master the classic French style omelette, sans cheese, sub lots of attention.
Begin by cracking three large eggs into a mixing bowl, season them with salt and pepper, and, using the same fork you'll use to cook the omelette, beat the eggs just until no traces of visible white remain.
Set your pan over moderate heat and melt a tablespoon or so of butter in it, swirling constantly. When the butter is fully melted and foamy, it's hot enough. Now add the egg to the pan. Take the fork now, and, with its tines up, start stirring quickly, working it all over the pan to break up large curds that form on the bottom. Simultaneously shaking the pan back and forth with your other hand helps keep the egg in motion while you stir; the more the egg moves around in the pan, the more evenly it cooks. Then scramble the eggs just enough that they get creamy and custardy, but stop when they're still loose enough to fuse into a solid sheet on the bottom.
Next, tilt the pan up by the handle, and, using your fork, roll the omelette down in half over itself. At this point, you can move the pan off the heat, unless you're still trying to cook some of the egg.
Now push the omelette a little closer to the edge of the tilted pan, let the pan hover directly above a plate, and tip the pan to roll it out. The seam should be on the bottom, and the omelette should be almond- or cigar-shaped.
The barrels from the time of the winery's founding bear testimony to the 1973 visit by Papal Nuncio. The brand (Estola) was mentioned in the novel "La Rosa de Alejandría" ("Alexandria’s Rose") by Vázquez Montalbán. Historic wine, modern design.