Asparagus and jamon
This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.
Wine to try
2009 La Linea Tempranillo Rosé, Adelaide Hills, A$21
The assortment of flavours presented here could cause a food and wine aficionado some grief. To the rescue comes this characterful rosé with its deep savoury flavours and crisp, dry finish. Winemaker Peter Leske holds the crushed tempranillo grapes on their skins for 24 hours to gain colour, flavour and sufficient tannins, so it will match the robust flavours of the Russian salad and salty/sweet meatiness of the asparagus and jamon.
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