Pinkgall

This week we recommend, thanks to VINUM-Menorca, a rosé wine from the DO Navarra, made by the Gallina de Piel wineries, run by the former sommelier of the El Bulli restaurant, David Seijas. This is Pinkgall, a monovarietal red Garnacha that reinterprets the traditional rosés of Navarra, with a radical proposal that combines a game of Grenache. It is the first rosé produced by the winery led by Seijas.

TASTING

View: Bright salmon pink color in the glass

Nose: Red fruits such as strawberries and raspberries with balsamic aromas of fennel, lavender and anise.

Palate: Its palate is a refreshing expression of red forest fruits with a citrus touch of yuzu. Fresh, sweet and very pleasant

PAIRING

It is a very gastronomic wine, which will accompany us on any occasion, from tapas to rice dishes and fish and seafood stews, without leaving aside oriental cuisine.

It is a perfect wine to accompany dishes where the protagonist is seafood, from baked cockles to grilled razor clams, through Menorcan mussels, a seafood platter, baked lobster with mayonnaise, soupy lobster rice or a Zarzuela seafood.

Baked or grilled fish, as well as supreme cod pil pil, monkfish with seafood or American sauce, fried San Pedro rooster with garlic, salted sea bass, Bilbao-style hake, boiled scorpionfish accompanied by vegetables and mayonnaise sauce .

Seas and mountains like chicken with shrimp, rabbit with lobster, mixed blind paella, notary rice, snails with spider crab and suckling pig stuffed with grouper

Due to its fruit, it is ideal for Thai cuisine, as well as Japanese, Nikei, Mexican and Peruvian cuisine.

We recommend trying it with a Menorcan-style baked stingray.

Si voleu saber més d’aquest vi, el podeu trobar a VINUM, al Carrer Mariners i Pescadors, 4 del Polígon Industrial de Ciutadella.

https://vinum-menorca.com/