MAY WINE CLUB:
Leza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain
BOLD WINE STYLE
In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.
WINE DETAILS:
- Varietals: Tempranillo
- Alcohol: 14% alcohol / volume
- Residual Sugar: 1.2 g/l
- Acidity: 5.6 g/l (tartaric)
- Harvest: Second week of October
- Aging: 4 months in mixed American and French oak barrels
- Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
- Serving Temperature: 57.2ºF – 60.8ºF
VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.
ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.
Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)
INGREDIENTS:
Chorizo and Potatoes
- 6-8 Yukon Gold Potatoes
- 1 tablespoon olive oil
- 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried
Paprika Aioli
- 1 cup mayonnaise
- 4 teaspoon Spanish paprika
- 1 teaspoon garlic powder
DIRECTIONS:
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Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
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Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
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Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
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Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
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While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
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Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
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Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
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Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
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Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
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Finally, add back the chorizo to the potatoes and stir to mix.
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To serve, dollop or drizzle the sauce over the top of the patatas bravas.
Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.
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