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#LiveUncorked

#LiveUncorked

Sharing is in our vines.

From the moment we were founded, our ambition has always been simple: create a wine perfect for sharing. In an era when the people of Spain only drank wine from their region, the founders of Campo Viejo wanted to share their creation not only with the people of the next village, but with the people of the next town, the rest of the Spain and ultimately the world. Their vision was that the wine they created would bring families and friends together to share laughter, stories and food, for years to come.

We’ve picked up plenty of accolades and awards on the way, but the most important success of them all is seeing Campo Viejo at the heart of your get togethers. Tag us at #LiveUncorked to be part of the familia.

Campo Viejo, made for sharing.

The Events

The Events

Share an evening with us in the Casa Campo Viejo, where together we’ll enjoy an evening of food, wine and conversation.

You’ll be treated to five course menus cooked up by Michelin-trained chefs, learn the secrets of wine blending, pairing and the effect different settings have on your palate. Pour yourself a glass and enjoy with us. Mi casa es su casa, after all.

Check out what we’ve got going on near you below.

London: EAT WITH

RECIPE | Mediterranean Steak Tartar

Mediterranean Steak Tartar

INGREDIENTS:

Mayonnaise 60g
Oranges 1
Worcester sauce 1 table spoon
Dijon mustard 1 table spoon
Salt
Other:
Capers 10g
Olive tapenade 1 table spoon

METHOD:

For the tartar:
Remove any fat from the meat and finely chop with a knife. in a bowl, dress the meat with the mayonnaise, the grated zest of 1 orange, a few drops Worcester sauce and a small spoonfull of mustard. check the salt and set a aside.

FINISHING AND PRESENTATION

Plate up with a rectangular mould up to 1cm high.
Uniformly distribute capers and tapenade beads over the surface.

RECIPE | Churro Bites with Chocolate Chestnut Sauce

Churro Bites with Chocolate Chestnut Sauce

INGREDIENTS:

FOR THE CHURROS
30g Butter
250ml Water
130g Plain Flour
Pinch Salt
1 tsp Baking Powder
1 tsp Vanilla bean paste
FOR THE SAUCE
75g Dark chocolate melted
125g French chestnut vanilla spread
30ml Double cream
1 litre sunflower oil to fry
Cinnamon sugar to sprinkle

METHOD:

1. Preheat a deep fat fryer to 190˚C.
2. Boil the kettle and measure 250ml. Pour into a pan on a low heat and add the butter.
3. Once the butter is melted, add the vanilla and sift in the flour, baking powder and salt.
4. Stir with a wooden spoon for 2-3 minutes until a glossy ball forms.
5. Set aside and allow to cool for 10-15 minutes while you make the sauce.
6. Carefully melt the chocolate in the microwave (stirring after every minute).
7. Add the chestnut spread, cream and mix.
8. Once slightly cooler place the dough in a piping bag with a star shaped nozzle.
9. Squeeze the dough over the fryer using a butter knife to carefully cut off 10cm long churros.
10. Cook the churros until floating and golden brown.
11. Take the cooked churros out of fryer and sprinkle liberally with cinnamon sugar.
12. Serve with the chocolate chestnut sauce and a glass of Campo Viejo Tempranillo.
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