![\"PB-and-hare-stew\"\/](\"https:\/\/viikonviini.fi\/wp-content\/uploads\/2026\/05\/PB-ja-janispata_header-632x374.jpg\")
<\/figure>\n\n\n<\/div>\n\n\n\nPened\u00e8s’ soft wines suit hare roast<\/h2>\n\n\n\n
The red wines from Spain’s Pened\u00e8s region stand out with their distinctive character, to which the combinations of different grapes add their own contribution.<\/p>\n\n\n\n
With a mature and soft-flavored hare roast, you can taste two different Par\u00e9s Balt\u00e0 red wines and compare how their flavors suit the dish.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n
Par\u00e9s Balt\u00e0 Mas Petit<\/a><\/strong> is a classic red wine in which Cabernet Sauvignon’s soft currant notes and Grenache’s aromatic character come to the fore. In Par\u00e9s Balt\u00e0 Mas Elena<\/a><\/strong>, three French grape varieties combine: Merlot, Cabernet Sauvignon, and Cabernet Franc.<\/p>\n\n The grapes each come from their own plots, and together they build an intense, softly balanced red wine to which 8 months of barrel aging adds a subtle toasted nuance.<\/p>\n\n 1 hare, cut into pieces Here’s how:<\/p>\n\n\n\n Put the water and red wine in a pot. Peel and chop the root vegetables, add them and the spices to the pot, and boil for a few minutes. Crush the salt and black pepper in a mortar, rub onto the surface of the meat, and place in a deep oven dish. Let the broth cool and pour into the dish so that the meat is completely covered. Cover the roast with foil and let marinate overnight. <\/p>\n\n\n\n Take the dish out of the cold to warm up for an hour, then place in an oven at about 150\u00b0C. Let cook slowly for 3-4 hours. <\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n 8 firm potatoes<\/p>\n\n\n\n 1 onion<\/p>\n\n\n\n 2 tsp salt<\/p>\n\n\n\n parsley<\/p>\n\n\n<\/div>\n\n\n\n Here’s how:<\/p>\n\n\n\n Parboil the potatoes for about 8 minutes and let cool. Peel and grate the potatoes and finely chop the onion. Mix all ingredients together. Fry the hash browns in butter in a small pancake pan for 2-3 minutes per side. This version highlights the potato’s own flavor, which is nicely complemented by the parsley’s freshness and green color. <\/p>\n\n\n\n Frying is easier if you add a little wheat flour and egg to the potato mixture.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\nFor the hare stew you’ll need:<\/h2>\n\n\n\n
For the hash browns you’ll need:<\/strong><\/h2>\n\n\n\n