We think it is important to offer our guests a glass of wine that is equally good in taste and price. But our house wine is also our recommendation to those how doesn´t wish to pick from an extensive list of diverse wines from all parts of the world.
The house red wine comes from the winery Bodega Daniel Belda, situated near Valencia, Spain. This is where we together with the winery have made our very own red wine. Choosing from a variety of different blends, we create that exact mixture that gives that beautiful and robust red wine that will go beautiful with our steaks.
We have created a wine consisting of 70% Tempranillo, 20% Cabernet Sauvignon and 10% Merlot. Tempranillo, the dominant grape of the wine, is often referred to as “the noble grape of Spain” and is the most common grape in wines from the region of Rioja in Spain. The Tempranillo grape is known to mature several weeks before other grapes giving rise to its name. Hence the word Tempranillo stems from the Spanish word “temprano” meaning “early”.
The wine is stored 10-12 months on wooden casks at the Bodega Daniel Belda, after which it is transported to Denmark in tank trucks. The wine is kept at our central storage facility near Herning in steel tanks inside a 16 m. tall cobber pyramid. From here, the wine is distributed to our restaurants in smaller batches.
We sell approximately 75.000 l. house wine every year.
The decanting process of our house wine is a somewhat inherent and conceptionalized part of A Hereford Beefstouw. The decanting of the wine is done in our custom made decanter system, in which the wine flows freely through a series of acrylic half pipes before ending up in a carafe and ultimately in the guests glass.
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