Millenium Tinto Campo Hermoso NV

Millenium Tinto Campo Hermoso NV

Welcome to the July Thirst Club: For the height of summer, it's all about value-driven wines that we want to drink all outside, whether posted up by the grill or on the water. Both are declassified—meaning they don’t conform to the rules of a specific appellation. Up until recently, that might have been seen as a black mark. But when it’s done right, painting outside the lines can deliver exceptional experiences at the table. This is one of them.

This is a lighter take on a classic blend of Tempranillo and Grenache from the arid plains of La Mancha in central Spain. Campo Hermoso is just as sunny and idyllic as its name suggests (it translates to beautiful field.) It’s the kind of easy-drinking red blend that shines at a picnic or grill session.

Producer: Millenium

Country: Spain

Region: La Mancha

Grape: Tempranillo, Garnacha

Raspberry, black cherry, earth, spice

Then you should try: red blend, you should look to Tempranillo from Rioja and Grenache blends from the Southern Rhône. The Rioja will show more oak influence and the Southern Rhône blends will be richer but still incredibly food friendly.

- La Mancha is Europe’s largest wine region and is located on the Iberian Plateau.
- In La Mancha, Tempranillo is called “Cencibel.”
- The area is known for affordable table wines and more serious, age-worthy reds.

 
 
$22.00

Pair With: Jamón-Wrapped Spanish Tortilla with Piquillo Relish

Recipe adapted from Bon Appetit.

Ingredients

4 jarred piquillo peppers, finely chopped
½ cup green olives, pitted, finely chopped
1 teaspoon sherry vinegar
2 cups olive oil, divided
Kosher salt
12 ounces fingerling potatoes (about 10)
3 garlic cloves, thinly sliced
1 large white onion, thinly sliced
5 large eggs, room temperature, beaten to blend
5 slices thin Serrano ham

Step 1
Mix peppers, olives, vinegar, and ⅓ cup oil in a small bowl; season with salt. Let relish sit at room temperature 1 hour to let flavors meld.

Step 2
Meanwhile, heat potatoes and remaining 1⅔ cups oil in a small saucepan over medium until oil begins to bubble; reduce heat to medium-low and cook, turning potatoes occasionally, until tender but not browned, 25–30 minutes. Transfer potatoes to a rimmed baking sheet with a slotted spoon; let cool slightly. Flatten with your hands and place in a large bowl. Strain oil into a measuring glass.

Step 3
Heat 2 Tbsp. potato-cooking oil in a medium skillet over medium. Cook garlic, stirring occasionally, until golden, about 2 minutes. Add onion and cook, stirring occasionally, until soft and translucent, 8–10 minutes; season with salt. Transfer to bowl with potatoes. Add eggs and ⅓ cup potato-cooking oil and mix gently to combine; season with salt.

Step 4
Heat 1 tsp. potato-cooking oil in a small nonstick skillet over medium. Pour in egg mixture and cook, stirring often until beginning to set and occasionally pushing away from sides to shape and compact, until golden brown and set on bottom, about 5 minutes. Press down on tortilla with spatula to flatten. Set a plate face down over skillet and swiftly invert tortilla onto plate. Slide back into skillet, browned side up, and cook until golden brown on other side, about 2 minutes. Slide tortilla onto a clean plate; let cool.

Step 5
Just before serving, drape ham over tortilla and tuck ends under; spoon some relish on top.

Remember Me?

Shop past club wines from all three wine clubs: Thirst, Sauvage, and Dirt.
View all products