Parce Rum 12-Year Aged
Rum
Parce Rum 12-Year Aged
Rum
Tequila Partida
Tequila
Wyoming Whiskey Double Cask
Whiskey
Flor De Caña
Rum
PATRÓN® Barrel Select Anejo S1B47
Tequila
Telmont Champagne 2017 Réserve De La Terre
Champagne
Cloudy Bay
Portfolio
The Prisoner Wine Co. Sonoma Coast Pinot Noir
Pinot Noir
Susana Balbo
Portfolio
Muga Rioja Torre Muga
Rioja
Celebrity Spirits
Tequila Don Julio 1942 “2025” Illumination Design
Hispanic Heritage Month
Casa Don Ramon
New Releases
PATRÓN® Añejo Single Barrel Gift Set
Krug x Flower Bundle featuring Krug Grand Cuvée 172ème Édition
Gift Cards
Woodford Reserve Double Oaked Bourbon and Compartés Limited Edition Chocolate Collection Bundle
Aviation American Gin with Rolf Aviation Gin Branded Glasses
How Old Forester Ushered in the First Bourbon Boom
Spirits Explained
The Negroni Family Tree
Spirits Explained
Finding Perfectly Tuned Taste with Three Chord Bourbon
Spirits Explained
Elizabeth McCall, Master Distiller at Woodford Reserve
Behind the Brand
Maker's Mark Manhattan
Recipes
This Bundle Contains
Brimming with aromatic intensity, our bright, fresh and fruity Terrazas de los Andes Reserva Malbec wine is created from a blend of more than 100 plots, organically farmed where the earth meet the sky at the foothills of the Andes. Blending mountain fruit from our vineyards in the Uco Valley with grapes from the higher terroirs of Las Compuertas in Luján de Cuyo, it is our signature mountain malbec wine.
Our bright, fresh and fruity Reserva Malbec is a blend of 100+ parcels from 8 high-altitude estate vineyards in transition to organic.
Product Type | Red Wine |
Varietal | Malbec |
ABV | 14.1% |
Dietary | Gluten Free |
Country | Argentina |
Awards | 94 points, James Suckling. 91 points IWC. 90 points Tim Atkin. |
Fresh and intensely fruity with black and red fruit flavors like blackberry, plum and strawberry, together with typical violet and mountain spices notes of cold climate Malbec.
Vibrant and layered, the mouthfeel is fresh and polished, with a good tension and length.
1.3 lb | Veal Fillet in 1 Piece |
1 7/10 oz. | Smoked Streaky Bacon |
7/10 oz. | Eggplant |
2 2/5 oz. | Quinoa |
2/5 oz. (EACH) | Red Pepper, Green Peppers and Yellow Peppers, Green Onions, and Portobello Mushrooms |
5 fl. oz. | Vegetable Broth |
1 | Make a cylinder with the smoked streaky bacon, the eggplant and the charred peppers. Freeze. |
2 | Clean the fillet, make a cut in the center, insert the frozen cylinder of bacon and tie. Cut in two, season with salt and pepper and sear on a griddle. Finish cooking in the oven to a desired doneness. |
3 | Wash the quinoa until it does not foam. Cut the vegetables, 1 garlic clove in brunoise and sauté them in a saucepan with oil and butter. Add the quinoa and broth until covered (little by little). Every time the broth is consumed, add again. Cook for approximately 10 min, season with salt and pepper, and add a few drops of smoked Tabasco if desired. |
4 | Add the cheese off the heat. |
5 | Serve hot as a garnish for the fillet. |
Brimming with aromatic intensity, our bright, fresh and fruity Terrazas de los Andes Reserva Malbec wine is created from a blend of more than 100 plots, organically farmed where the earth meet the sky at the foothills of the Andes. Blending mountain fruit from our vineyards in the Uco Valley with grapes from the higher terroirs of Las Compuertas in Luján de Cuyo, it is our signature mountain malbec wine.
Our bright, fresh and fruity Reserva Malbec is a blend of 100+ parcels from 8 high-altitude estate vineyards in transition to organic.
Product Type | Red Wine |
Varietal | Malbec |
ABV | 14.1% |
Dietary | Gluten Free |
Country | Argentina |
Awards | 94 points, James Suckling. 91 points IWC. 90 points Tim Atkin. |
Fresh and intensely fruity with black and red fruit flavors like blackberry, plum and strawberry, together with typical violet and mountain spices notes of cold climate Malbec.
Vibrant and layered, the mouthfeel is fresh and polished, with a good tension and length.
1.3 lb | Veal Fillet in 1 Piece |
1 7/10 oz. | Smoked Streaky Bacon |
7/10 oz. | Eggplant |
2 2/5 oz. | Quinoa |
2/5 oz. (EACH) | Red Pepper, Green Peppers and Yellow Peppers, Green Onions, and Portobello Mushrooms |
5 fl. oz. | Vegetable Broth |
1 | Make a cylinder with the smoked streaky bacon, the eggplant and the charred peppers. Freeze. |
2 | Clean the fillet, make a cut in the center, insert the frozen cylinder of bacon and tie. Cut in two, season with salt and pepper and sear on a griddle. Finish cooking in the oven to a desired doneness. |
3 | Wash the quinoa until it does not foam. Cut the vegetables, 1 garlic clove in brunoise and sauté them in a saucepan with oil and butter. Add the quinoa and broth until covered (little by little). Every time the broth is consumed, add again. Cook for approximately 10 min, season with salt and pepper, and add a few drops of smoked Tabasco if desired. |
4 | Add the cheese off the heat. |
5 | Serve hot as a garnish for the fillet. |
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to: www.P65Warnings.ca.gov/alcohol
Get ready for the holidays with spirits that bring everyone together.
Get ready for the holidays with spirits that bring everyone together.