Rocamadre Criolla

When you first pour this wine you know you are in for something special. The lightness will initially take you by surprise (compared to the deep plummy Malbec's you usually see from this area.) The juicy flavours of cherry with the light body make this a surprising and intriguing wine that develops in character with each sip and one that will leave you clamouring for another bottle.

#HPW0062

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > Red

Producer > Rocamadre

Country > Argentina

Region > Mendoza

Vintage > 2021

Grapes > Criolla Grande

Farming > Organic

ABV > 11.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature

🍷 > No need to decant

😋 > Flavours of cherries and a little spice

🍕 > Try with burgers

🥳 > An adventure in a bottle, ideally enjoyed when it can be savoured

📅 > Best enjoyed now

Eat

Try the recipe we created to pair perfectly with this wine

https://happypairwines.com/blogs/recipes/chickpea-tinga-tacos — Chickpea Tinga Tacos

This is one of those recipes that starts filling the house with the most incredible aroma very early on. You then have to wait while the delicious smell gets stronger and more appetising, tasting as you go it quickly becomes unbearable…
But OH MY GOD is it worth the wait. Smoky and spicy with a deep and complex flavour, this recipe is wonderful with soft chickpeas (use tinned, dried never get soft enough) but is also the perfect vessel for leftover roast chicken.
Serve with quick pickled red onion, guacamole and corn tortillas (we make our own but there are really good ready made ones in the supermarkets).

Ingredients

For 2 people/6 tacos

1 tbsp Chipotle chilli flakes

1 Sliced onion

1 Chopped tomato

1 Clove

1 tsp Ground cumin

1tsp Dried Oregano

2 Bay leaves

1 400g Tin chickpeas (drained)

Method

Fry the chillies gently in a pan with olive oil. Add the onion and cook slowly until it turns translucent. Add the rest of the ingredients with a little extra water and simmer for 30 minutes until the sauce has thickened and the chickpeas are soft. Check regularly and top up with water to prevent sticking and burning. Serve with warm corn tortilla, pickled red onion and guacamole.