The answer is clear: primarily water.Short and frequent sips from the bottle or the canteen make it easy to bend over, cut the bunches, fill the baskets and load the grapes in the trailer.
Of course, when it's time for a lunch break between the vines, we have two favorite options, two wines that are very good for those harvesting moments because of their identity deeply rooted to the land.
On one hand, Muriel Fincas de la Villa Rosado.Made with Grenache grapes, it is as clean and bright as one of those autumn sunsets, of diaphanous and soft skies.We love to take it directly from the wineskin, which we've previously cooled down.It is a pure and intense wine, and at the same time a very versatile one.We usually take it with rice casseroles, with comforting broths and stewed chicken.With bread and cheese is a simple pleasure, of those who make us think "what else do we need".
On the other hand, Viña Eguía Tempranillo, a tasty Tempranillo wine with six months of oak barrel aging.Balanced, fresh, clean and very lively, it is like drinking the Riojan vineyard.Authentic and vocationally modern, we usually take it when we roast bacon and sausages, pork sirloin and, above all, red peppers from our farms.Delightful!
These two recommendations for the harvesting days taste even better directly from the 'porrón'.And always in good company.
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