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Pasta with Alfredo’s sauce and Caliza Rosé

Our wine Caliza Rosé is a light, clean, fresh and fruity wine. It has the original strawberry aromas and red berries typical from the grape tempranillo. The flavour is balanced, fresh and has a clean and long finish. It is the ideal partner for pasta dishes. Here, David Gibello recommends a recipe to accompany this rosé wine of the appellation DO Mancha.

Pasta with Alfredo’s sauce and Caliza Rosé

  • 200 gr of pasta (chosen variety: Trotolle)
  • 20 cl milk
  • 125 gr Mozzarella cheese
  • 50 gr Emmenthal cheese
  • Powder of garlic
  • Black pepper
  • 50 gr butter


Melt the butter in the span and 125 grams of mozzarella mixing with a spoon, until we have a creamy sauce.

Add the milk and continue stirring, add a spoonful of powder of garlic and black pepper as desired. Stir everything. When the mix is homogeneus, add the sliced emmenthal cheese. Leave in the pan for a fee minute without adding more heat.

In a cooking bowl, boil water. When waiter is boiling, put the pasta and boil for 13-15 minutes, depending on the taste you like.

When pasta is cooked, drain the water and serve in plates. Add the sauce. Decorate with some persil.

Serve with a cold glass of Caliza Rosé from DO Mancha.

Mushrooms and Wine

The flavours of two products typical of Spain, have aromas and textures which match perfectly.

Matching mushrooms with wine is easy and is based on the strength or their flavour; strong or mild. However, wines which are aged in oak, such as reservas or gran reservas, should be avoided as they would be much too powerful and mask the flavour of the mushroom. Sweet wines are equally unsuitable for matching with mushrooms.

Red wine from Merlot grapes is ideal for intense mushrooms as shitake, niscalos, boletus edulis or death trumpets. More delicately Spanish flavoured mushroms such as colmenillas, perrechicos or rebozuelos, suit white wines made of chardonnay or sauvignon blanc.

The way of cooking the mushrooms is also important. The most common way is to grill them to enjoy their earthy flavours. The can be also enjoyed with foie, in salads, with fish and pasta or meat.

Pairing mushrooms and wine is a pleasure to be enjoyed all year long, although autumn is when the best wild and fresh mushrooms can be found.