Vina Almate Tempranillo Alfredo Maestro

This wine is completely natural, zero sulphur and organic. It’s a great introduction if you’re new to minimal intervention wines. There has been very little added or removed during the winemaking process. The rich cherry, plum and berry flavours combined with the high alcohol levels, means this is a fruity, funky and warming wine that will transport you straight to the Spanish countryside.

#HPW0005

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 > Alfredo Maestro

Country > Spain

Region > Ribera del Douro

Vintage > 2019

Grapes > Tempranillo

Farming > Natural

ABV > 14%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature

🍷 > No need to decant but watch out for the sediment at the end of the bottle

😋 > Flavours you will find – cherry, plum, blackberry

🍕 > Try with kebabs

🥳 > A versatile bottle that works for a date night or easy drinking sofa wine

📅 > Best enjoyed 2021-2024

Eat

Try the recipe we created to pair perfectly with this wine

Pork Belly Kebabs

This recipe is for our crispy pork belly flat bread with pickled cabbage, spicy chilli sauce and cool yoghurt. The ultimate homemade kebab!

*Vegetarian Alternative: Deep fried breaded halloumi as a replacement for pork belly would give the same wonderful, salty flavour.*

Ingredients

For 4 people

For flatbreads:

110g plain flour

20g wholemeal flour

4g table salt

70ml water

4 x pork belly strips

2 handfuls of sliced white cabbage

3 tomatoes sliced

4 tbsp of natural yoghurt

Squeeze of spicy sauce of your choice

1 tsp of table salt

1 tsp sugar

1 tbsp cider vinegar

Sea salt (enough to cover the pork strips)

Method

Starting with the flatbreads, mix your flour, salt and water together and knead for 5 minutes.

Divide the dough into 50g balls and flatten into flat breads. Get these as thin as you can (we use a pasta machine to achieve this.) Fry the flatbreads until cooked (roughly 30 seconds on each side). Wrap in foil until you are ready to serve.

Preheat the oven to 220 degrees celsius. Place the pork belly strips into a dish so that the skin side is facing up, then cover with a layer of seasalt. Cook for 30 minutes, or until the skin is crispy, then turn down the oven to 160 degrees celsius and cook for another 45 minutes.

As the pork cooks; mix your vinegar, sugar and table salt together and add in your cabbage to pickle it.

Once the pork has been removed from the oven scrape the excess salt off the top and slice into chunks.

Now it’s time to prepare… place the pork onto the wrap with generous servings of yoghurt, spicy sauce and scatter over the cabbage and tomatoes.