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Pagos de Negredo. Crianza 2004. A harmonious marriage is formed by the powerful varietal expression of the Tempranillo (black fruits, spices, oak, stone, fallen leaves...), with the traditional dishes of regional cuisine. Oven-baked soup au gratin, pulse stews, game stews, meat stews, roast suckling lamb, whose mothers may even have grazed alongside the vineyard…

Breaded vegetable stews and meaty fish served with sauce are well suited and form an unbeatable combination with Pagos de Negredo Crianza. And aged sheep’s cheese, which is hard, intense, flavoursome… forms a splendid counterpoint which is uniquely suited to the wine.

Pagos de Negredo. Joven Roble 2006. The toasty tannins and the noble wood of the Joven Roble achieve a perfect balance with soft but flavoursome creamy cheeses. Its tannic nature makes it a unique partner for various cold meats and dried cured meat. And there is no better partner for intense and vibrant dishes such as: winter rice dishes, light grills, Italian pasta, vegetable stews and recipes with butter or oil-based sauces.

Its intensity and minerality achieve a perfect balance with eggs, white meats, poultry and the light “stews” of traditional cuisine.


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