For those who Dare to Drink Differently!
A smooth, alcohol-free red with depth and elegance, VINADA style.
Product description Introducing the Timeless Tempranillo Red, a rich, alcohol-free wine made from Spanish Tempranillo grapes.
Smooth, elegant, and finished with a gentle roundness, this red delivers all the warmth and character you’d expect from a classic glass, without the alcohol. It's a refined choice for those who love tradition with a modern twist.
Tasting notes: Inviting aromas of ripe red cherries, blackberries, and juicy blackcurrants set the tone. On the palate, it’s velvety and balanced, with a smooth texture and a rounded finish that leaves a lasting warmth.
Characteristics
Smooth and Elegant With a Round Finish.
Food pairing
VINADA® Grilled vegetable and herb-marinated steak
Grilled vegetables and a juicy, herb-marinated steak are a classic pairing with VINADA Timeless Tempranillo Red. The smoky flavors from the grill, the earthy notes of the vegetables, and the savory richness of the beef complement the deep, fruity character of a red wine alternative. Together, they create a balanced and satisfying meal that feels both rustic and refined.
Ingredients (4 persons):
(For the grilled vegetables)
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1 red onion, cut into thick wedges
- 1 cup cherry tomatoes, skewered
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
(For the steak)
- 2 ribeye or sirloin steaks (about 8 oz / 225 g each)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
Wine: VINADA® Timeless Tempranillo Red
Steps;
Marinate the steak: In a bowl, whisk together olive oil, garlic, rosemary, thyme, balsamic vinegar, salt, and pepper. Place steaks in a dish or zip bag, coat well, and marinate for at least 30 minutes (up to 4 hours in the refrigerator).
Prepare the vegetables: In a large bowl, toss zucchini, peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper until evenly coated.
Preheat the grill: Heat to medium-high and lightly oil the grates.
Grill the vegetables: Place vegetables directly on the grill (use a grill basket if preferred). Cook for 8–10 minutes, turning occasionally, until tender and slightly charred. Remove and keep warm.
Grill the steak: Place steaks on the grill and cook for 4–5 minutes per side for medium-rare (adjust to your preferred doneness). Let rest for 5 minutes before slicing.
Serve: Arrange the grilled vegetables on a platter, slice the steak against the grain, and serve alongside your favorite alcohol-free red wine.