Two bottles of red wine paired with charcuterie, cheeses and venison pate make this hamper the red foodies dream. Lovely as a gift or to keep for yourself Caballo Oscuro Reserva 2017 Over time the fresh fruit flavours of Garnacha become richer and with a longer ageing in American oak, a deeper complexity is added, with hints of spices and a certain smokiness. The Ebro is the major river in the north-east of Spain and the largest river in Spain to run into the Mediterranean. Along its length there are many wine growing regions, starting with the region of Rioja below the city of Logroño. From there it flows through the lower part of Navarra and then on past Campo de Borja, Calatayud and Cariñena… way on down towards the Priorat, Tarragona and to the sea. Tasting Notes of Caballo Oscuro Reserva: The cooked fruitiness of an aged Garnacha dominates, with notes of mint, herbs and smoke from the ageing. The palate is fruity and soft, but with a good acidity and a powerful structure to give a long finish. Alcohol 14.5% Caballo Oscuro Old Vine Garnacha The characteristics of Garnacha are its aromatic fruit, with a range that goes from fresh fruit to floral and perfumed. In the mouth the wines can be light, but also full of juicy flavour. A dry red wine, deeper in colour than most Garnachas. Scents of fresh blackberries and cherries, together with a hint of black pepper. Full and rich in the mouth, with a long juicy finish, which holds its presence without astringent tannins. Serve at room temperature. Arturo Sánchez Salchichón Ibérico de Bellota 50g Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine. Arturo Sánchez Chorizo Ibérico de Bellota 50g Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth! Vega Gourmet Rosemary Sheep's Milk Cheese To all intents and purposes this is a manchego made using exactly the same ingredients and techniques, it is the addition of a rosemary coating that means that this cannot be designated a manchego. Made from pasteurised ewe’s milk and with 3 months ageing, the sheep are left to graze in the wild herbs of the La Mancha uplands giving this cheese its wonderful, herbaceous flavour and, complemented by the rosemary coating, its herby tang. Made by Vega Mancha who make our manchego, it is a small artisan producer. Vega Mancha Cured Manchego Cheese D.O.P Aged for 12 months, this Cured Manchego Vega Mancha has an intense nutty flavour with hints of caramel and fruit. Its has a hard, dense paste that comes from the ageing with a dry’ish texture and a complex, savoury finish. This cheese has the ‘Queso Manchego D.O.’ seal of authenticity, attesting to its high quality and provenance. Salanort Boquerones in Vinegar What is the difference between boquerones and anchovies? Boquerones and anchovies are the same type of fish, the difference is that anchovies are heavily salted and boquerones are not. All boquerones are flash frozen soon after they are caught, to keep them at optimum freshness, then thawed and prepared. They are then chilled and packaged so that they arrive to you with pristine condition. Freshly caught from the Cantabrico Sea and filleted by hand, these anchovies are marinated in extra virgin olive oil and white wine vinegar. The vinegar immediately pickles them, sealing in their fresh taste. Olive oil is added to introduce a smooth, silky flavour. They are not salty and have a much milder taste than traditional anchovies. Boquerones are incredibly tasty, just serve them on crusty bread with piquillo peppers or alone with chopped garlic and parsley. Add them to salads or simply skewer them with a pickled guindilla and an olive and serve to guests as a tasty tapa. Boquerones are the perfect pairing to a cold beer. Pitted Gordal Olives Ideal served as tapas, these pitted Gordal Olives are marinaded in brine. What makes Gordal Olives so special is their firm, fleshy and crunchy texture and have been carefully selected from special harvests. These olives are pitted which makes them a lovely crunchy, savoury mouthful. You can add your own dressings or chop into salads and sauces. La Chinata Venison Pate with Pedro Ximinez La Chinata venison pate with Pedro Ximenez is a delicious and healthy pate that combines the exquisite taste of venison, a classic in the gourmet world, with Pedro Ximenez sherry, a velvety-sweet sherry used very often in Mediterranean cooking. This pate is highly recommended as a snack, as part of tapas or with a selection of cured meats and cheeses. Just spread on toasted bread, as it has a very soft and tasty texture, or with our Mallorcan rosemary biscuits. \n \nIt is recommended to serve the pate slightly cold if it is going to be spread on bread. Our Venison Pate with Pedro Ximenez combines perfectly with a glass of dry sherry or a full bodied red wine. Includes Caballo Oscuro Reserva 2019 Caballo Oscuro Garnacha Syrah Arturo Sánchez Chorizo Ibérico de Bellota 50g Arturo Sanchez Jamon Iberico de Bellota 100% Salanort Boquerones in Vinegar La Chinata Venison Pate with Pedro Ximenez Vega Gourmet Rosemary Sheep's Milk Cheese Vega Mancha Cured Manchego Cheese D.O.P Pitted Gordal Olives Pan de Olivo Rosemary Olive Oil crackers Please see individual product pages for detailsof ongredients and allergens. Main image is for illustrative purposes. On occasion, we may need to substitute a prodct with one of equal or higher value or quality.