33
Onglet
Casa de la Ermita
Petit Verdot 2007
CASA DE LA ERMITA - JUMILLA
-Entails, salt, onions and sauce Bordelais. Simple, particular and it works. To
me when cooks speak about entails, vacío etc, reminds me of the interior of the
animal, a tasty piece, but in itself different from the rest. That is why I thought
about the petit verdot of Casa de la Ermita, a wine that past a time describes
a particular terroir and with some amazing capabilities.
A very tasty wine, very mature, round.
Usually I found these wines very immature [this is a 2007]. I remember that we
served it when there was the first sommelier. Well, he was not the idyllic. Hmmm...
How it respects the meat, how it accompanies. The acid taste of the wine, I like how
even maintains this acidity, it is not candy.
This acid is also present in the sauce and is
doing well. Flavors are pronounced together to the headboard of the wine. Even
now, that meat has cooled down a bit…
Although I prefer the beef a bit cold, before than over well done. Ooh, now I have a
problem! I don’t eat meat outside, only at
home. Even my son has inherited it. He is
now accustomed to eat Angus only
-Precisely you are known as the meat
cook…
Let’s see , I am pleased, but I don’t like fame. Of course, I don’t want to have it bad
either… I will try to make me undestand.
I never wanted to have a lot of staff in the
restaurant and that is why, when we arrived to a level where was complicated to
go ahead, I said no way, mine wasn’t going
to be a luxury restaurant. What I mean is
that people come and eat well. If at a one
point I do not come to fill up your cup,
is because I prefer the food not to arrive
cold. I have always had that idea.