At the Spanish wines section of the Vinexpo 2012 Hong Kong exhibition hall, I stopped at the Emilio Moro stand to discuss Spanish food and wine pairings with José Ignacio Andrés, Export Manager of the winery. When I asked him about his personal favorite among the wines at the stand, he answered, “For me? For me, I love a lot Emilio Moro because it has a really good, fully body, it has the name of the creator. 12 months in French and American oak, and you can feel the spices, you can feel vanilla, black fruits, the balance is perfect.”
This wine truly seems to stand out as the heart and soul of the winery.
But what to pair with such a powerful, meaty, toasty 100% Tinto Fino? I asked José what traditional Spanish dish he enjoys his favorite wine with, and he recommended the following:
“For me, Emilio Moro is one of my favorite wines. We enjoy this wine with baby lamb, a small lamb which is easy to cook but it is very good because the lamb has a grass that with the acidity of this wine is perfect. It is a complex wine and the structure of this wine with this kind of food is very good. So, baby lamb, braised meat, this kind of meat is very good with this wine.”
Tender, minerally lamb with a robust, spicy red. Sounds like the perfect combination to me!
