2001 Ysios Tempranillo, Reserva from Rioja, Spain Red Wine 750ml Wines Red Wine Blend www.Wineglobe.com

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2001 Ysios Tempranillo, Reserva from Rioja, Spain Red Wine 750ml
Rioja, Spain

About Professional Ratings

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Product Notes:
Tempranillo shows deep black-cherry color with intense aromas of cherries, ripe fruit and coffee. It has good balance between the fruit and the French oak. The wine is velvety smooth and syrupy with a long finish.

About Estate:
Winery sits on 85 hectares, 50 are planted to Tempranillo. Soil is Carbonic Clay, very compact, not allowing for much vigor or deep roots. All grapes are hand picked and hand sorted. Winery is completely gravity fed. Inverted cone fermentation tanks with steel rods breaks up cap.

Food Pairing:
Try with white meat, red meat, game, roast lamb or pork, poultry, wild mushrooms, mature and blue cheeses.

About Varietal:
Tempranillo grapes provide a deeply colored, dry, long-lived wine with moderate levels of acid and alcohol. Because its taste is relatively neutral it is often blended with Cabernet Sauvignon, Grenache, and Merlot, and lesser known varieties. In Portugal, Tempranillo is often transformed into Port.

Recipe:
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe

Ingredients:
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste

Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Credits
Recipe from: Bidwell Street Bistro, Folsom, California, USA.

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