Tag Archives: rioja

Viña Torcida Tempranillo

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baked-fish-dishMediterranean Baked Fish with Tomatoes and Capers

INGREDIENTS:

  • 1/3 cup Private Reserve Greek extra virgin olive oil 
  • 1 small red onion, finely chopped
  • 2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
  • 10 garlic cloves, chopped
  • 1 ½ tsp organic ground coriander
  • 1 tsp all-natural sweet Spanish paprika
  • 1 tsp organic ground cumin
  • ½ tsp cayenne pepper (optional)
  • 1 ½ tbsp capers
  • salt and pepper
  • 1/3 cup golden raisins
  • 1 ½ lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
  • juice of ½ lemon or more to your liking
  • zest of 1 lemon
  • fresh parsley or mint for garnish

DIRECTIONS:

  1. Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
  2. Heat oven to 400°F.
  3. Pat fish dry and season with salt and pepper on both sides.
  4. Pour ½ of the cooked tomato sauce into the bottom of a 9 1/2″ x 13″ baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
  5. Bake in 400°F heated-oven  for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
  6. Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. 

© Recipe and Photo courtesy of The Mediterranean Dish. All rights reserved.

JANUARY WINE CLUB:

Conde-Valdemar-Vina-Torcida-Tempranillo_bottleBodegas Valdemar
Viña Torcida Tempranillo
Rioja, Spain

FRUITY WINE STYLE

Attractive red cherry color with violet hues. Clean and bright. Intense fruity aromas dominating blackberry, raspberry and blueberry. Subtle floral aromas of violets. Smooth, round, tasty, fresh with a pleasant mouthfeel and a long finish with hints of black fruit. 

Analysis: 14% alcohol / volume
Varietal: 100% Tempranillo
Appellation: Valdemar vineyards in Rioja Alavesa, Spain
Winemaking: Hand harvested and fermented in stainless steel tanks with temperature control for 12 days
Serving Temperature: 56.3ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
This fruity wine is suited for a variety of dishes: cured or soft cheese platters, charcuterie, stewed legumes, grilled meats, oven-baked fish and pasta. At a slightly lower temperature than usual, it is a particularly pleasant wine to enjoy in summer with rice dishes, paellas and meat or fish brochettes.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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Conde Valdemar Blanco

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coconut-curry-vegetables-dishCoconut Curry

INGREDIENTS:

  • 1 onion
  • 2 carrots, chopped
  • 2 peppers, sliced
  • 1 cup vegetables of choice, such as green beans, snow peas, chopped broccoli, or diced sweet potato
  • 1 can coconut milk (13.5oz)
  • 1 tbsp sweetener of choice
  • 1 tsp minced ginger, or ¼ tsp powdered
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • (Optional) protein of choice, such as cubed tofu or black beans
  • (Optional) 1-2 tbsp green or red curry paste
  • (Optional) handful Thai basil
  • (Optional) ½ cup chopped pineapple
  • (Optional) 2-4 tbsp peanut butter or handful of cashews

DIRECTIONS:

  1. Stovetop Recipe: Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the carrots are tender. Add water or milk of choice to thin down sauce as needed.
  2. Crock Pot Coconut Curry Recipe: Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft.

© Recipe and Photo courtesy of Chocolate Covered Katie. All rights reserved.

JANUARY WINE CLUB:

Silky styleConde-Valdemar-Blanco-bottleBodegas Valdemar
Conde Valdemar Blanco
Rioja, Spain

SILKY WINE STYLE

Pale yellow in color with greenish highlights. This clean and bright wine has intense and fresh aromas with white fruits such as pear and citrus notes. There are fine nuances of aromatic herbs, boxwood and white flowers. It’s tasty, with a vibrant entry and a persistent, long finish.

Analysis: 12.5% alcohol / volume
Varietal: 80% Viura, 15% Malvasía, 5% Tempranillo Blanco
Appellation: Selected vineyards from Rioja Alavesa and Rioja Alta, Spain
Winemaking: Fermentation in stainless steel tanks with temperature control at 60.8ºF for 15 days, followed by fine lees aging.
Serving Temperature: 42.8ºF-46.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Ideal match for grilled fish, salads and vegetables, as well as pasta dishes and shellfish. A good choice for smoked food and creams.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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January Wine Club Pairing Recipe

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beef-vegetable-soupInstant Pot Vegetable Beef Soup

INGREDIENTS:

  • 1 pound diced beef (package will often say stew meat)
  • ½ teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
  • ½ medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 ½ cups beef broth/ stock (OR water, plus 1 tablespoon Better Than Bullion beef base)
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained (14.5 ounces)
  • 1 bay leaf (remove after cooking is complete)

DIRECTIONS:

  • Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
  • Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.
  • Add the onions, celery and carrots, and cook another 3 to 4 minutes.
  • Turn off the pot, and add all other ingredients.
  • Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
  • After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
  • Remove bay leaf, and serve. 

© Recipe courtesy of A Pinch of Healthy.

JANUARY WINE CLUB:

Bold wine Style logoConde-Valdemar-Vina-Torcida-Reserva_bottleBodegas Valdemar
Viña Torcida Reserva
Rioja, Spain

BOLD WINE STYLE

This wine has an intense red cherry color that is clean and bright. It is very complex in nuances due to the oak and bottle aging. It has balsamic aromas and rich ripe fruit and spices on the nose with well-integrated spicy tones, black pepper, clove and vanilla. This wine is rounded, tasty, well-structured with a long and persistent aftertaste.

Analysis: 13.5% alcohol / volume
Varietal: 87% Tempranillo, 8% Mazuelo, and 5% Garnacha
Region: DOCa Rioja, Spain
Vineyards: Valdemar vineyards in Rioja Alavesa, Rioja Alta and Rioja Baja
Aging: 27 months in American oak barrels
Serving Temperature: 60.8ºF-64.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, roast, and grilled meat. It also goes well with red meats, game, and Iberian-pork cold meats.

ABOUT BODEGAS VALDEMAR:
Bodegas Valdemar, with a history spanning over 130 years, originated in a small stone cellar in Oyón, Spain.  Jesús Martinez Bujanda (fourth generation), founded the winery with his father in the 1980s. Today, Valdemar stands as a highly esteemed global brand, proudly representing the Rioja region on all five continents. Valdemar wines showcase exquisite grapes from various family estates, embodying a rich tradition. Their commitment to sustainability allows nature to interact with the vineyards, thus enriching them and turning vineyards into wine agroecosystems. They have recently been awarded the international “Wineries for Climate Protection” certification. Bodegas Valdemar is a family of pioneers that never ceases to learn and innovate in order to take the art of winemaking to the next level. Learn more here.

Information & Photo © Bodegas Valdemar – All Rights Reserved.

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Paco García Junior Tempranillo

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Prawn and Bacon Brochettes

Praw Bacon wrap

The Spanish love bacon, this combination of prawns and bacon can be found at most Tapas bars. It’s a delicious treat for guests or backyard BBQ. Makes 12 units.

INGREDIENTS:

  • 5 oz jamón or thinly sliced bacon
  • 24 medium to large uncooked, headless prawns, peeled
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 lemons, quartered
  • cherry tomatoes / bamboo tooth picks (optional serving)

DIRECTIONS:

  • Cut the bacon (or jamón, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed.  Season generously and drizzle with the oil.
  • On a high heat griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up.  Alternatively, roast in a hot oven at 425°F on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately. Optional serving on bamboo toothpicks on top of cherry tomatoes.  © Recipe courtesy of Spain Recipes

AUGUST WINE CLUB:

Bold wine Style logoPaco Garcia Junior TempranilloBodegas Paco Garcia
Junior Tempranillo
Rioja, Spain

BOLD WINE STYLE

Consider native to Rioja, Tempranillo is the wine region’s most typical grape occupying 75% of the vineyards.  The name comes from the Spanish word “temprano” (early) because of its short ripening cycle.  Rioja is the origin of the Tempranillo’s identity and one of the great grape varieties in the world.  Dating back to Roman times, numerous archaeological remains of wine presses and wineries were found in Rioja lands two thousand years ago. The centuries-old economic importance of viticulture for the region started when it became a marketable good during the Middle Ages to the French Revolution.

The grapes for this wine were hand-harvested at the “Ventas Blancas” vineyards, 510 meters above sea level. “It’s a relaxing wine, perfect as a first step into the world of wine.  Easy to notice the floral notes and fruity young wine. It’s a palatable wine for your mouth and nose. A wine that will leave an imprint, a wine to remember.” – Juan Bautista García, winemaker

Intense purple color with cherry red rim.  On the nose, wild berries, predominately blackberry and raspberry.  Balanced palate with a strong underlying taste.  Leaves a long and pleasant aftertaste.  Pairs well with potatoes, cheese, salad, pasta, pizza and white meat.

Appellation:  Rioja Alta, Spain
Varietal: 100% Tempranillo
Analysis: 13.58% alcohol / volume
pH: 3.65
TA: 5.29 g/l
Residual Sugar: 1.9 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

Paco García Tempranillo Blanc

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Croquetas de Bacalao Tapas (Salt Cod Fritters)

salt cod tapasBacalao (salt cod) is a Spanish delight.  Enjoy these bite size fish cakes, dipped into rich, creamy, garlicky allioli. They are irresistible as a tapas dish or appetizer. Serves 6.

INGREDIENTS:

  • 1 lb salt cod
  • 1 1/4 floury potatoes
  • 1 1/4 cups milk
  • 6 spring onions, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • juice of 1/2 lemon
  • 2 egg, beaten
  • plain (all-purpose) flour, for dusting
  • 3 1/2 oz dried white breadcrumbs
  • olive oil, for shallow frying
  • lemon wedges and salad leaves, to serve

ALLIOLI INGREDIENTS:

  • 2 large garlic cloves, finely chopped
  • 2 egg yolks
  • 1 1/4 cups olive oil
  • juice of 1/2 lemon, to taste

DIRECTIONS:

Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper.

Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.

Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.

Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and the parsley.

Season with lemon juice and pepper to taste – the mixture may also need a little salt but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.

Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.

Meanwhile, make the allioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the allioli is very thick. Season to taste, adding more lemon juice if you wish.

Heat about 3/4 inch oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden. Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves.

© Recipe courtesy of Spain-Recipes.com

AUGUST WINE CLUB:

Paco Garcia Tempranillo BlancoBodegas Paco Garcia
Tempranillo Blanco
Rioja, Spain

Silky styleSILKY WINE STYLE

In 1988, a local grower in Murillo de Rio Leza discovered that one of his red Tempranillo vines produced both red and white grapes at the same time. This spontaneous genetic mutation, very similar to what would be a case of albinism, gave birth to a new cepage, Tempranillo Blanco.  It has been harvested by hand in Paco Garcia’s “La Finca del Yergo” vineyard (2014) on clay laden soils; altitude of 550 meters above the sea level.

Winemaking Process: Once at the winery, after stemming, the berries are placed by gravity in stainless steel tanks to macerate for several hours so as to maximize extraction of structure, aromas, color and acidity from Tempranillo grapes.  They’re then presses (separating the skins from the pips) and the resulting must is taken to tapered and inverted tapered stainless steel tanks of 10,000 liters each, with double cold water sleeves to begin fermentation at low temperature.

Afterwards, the wine is kept on its lees for six months, half in stainless steel tanks and half in French oak barrels. This ensures the wine is rich, smooth and creamy, yet displaying the citric fruit and floral character typical of the Tempranillo Blanco variety.  The resulting wines are then blended together and bottled, expressing their round character and persistent bouquet once released.

Tasting Notes:The wine shows a unique bouquet of citrus notes (lemon and orange blossom) and fruits (pineapple and banana) with hints of mint, honey and cedar wood, displaying a subtle minerality.  And the mouthfeel benefits from the original Tempranillo’s volume, structure and length.  Try is now and later, to see the evolution that its acidity, structure and time spent in the barrel provide.  A couple years of bottle aging will appease its freshness and increase its finesse. It’s up to you to decide when and why you prefer to drink it, but it’ll always be a beautiful drop of loveliness.

 

Appellation: Rioja Alta DOCa, Spain
Varietal: 100% Tempranillo Blanco
Analysis: 12.90% alcohol / volume
pH: 3.23
TA: 6.81 g/l
Residual Sugar: 1.5 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

August Wine Club Pairing Recipe

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Pimientos del Piquillo Rellenos Tapas (stuffed Piquillo peppers)

piquillo stuffed peppers tapasConsidered a Navarran speciality, neighboring La Rioja also enjoys the celebrated peppers.  Stuffed in Longroño style, the capital of the region, which is a good starting point for visiting local wineries.  Start the recipe the previous evening, allowing meat to marinate over night. Serves 4.

INGREDIENTS:

  • 3 cloves garlic, peeled but left whole
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons water
  • 1/2 pound ground veal
  • 1/2 pound lean ground pork
  • salt
  • 1 cup olive oil
  • 1 yellow onion, grated
  • 2 tablespoons finely chopped jamón (dry-cured ham)
  • 3 eggs
  • 1 tablespoon fine dried bread crumbs
  • 1 jar preserved whole piquillo peppers (about 18 peppers)
  • 1 cup all-purpose flour
  • 2 tablespoons whole milk

DIRECTIONS:

In a mortar, pound together 2 of the garlic cloves, 1  1/2 teaspoons of the parsley, and 1 tablespoon of the water until a paste forms. Place the veal and pork in a bowl, season well with salt, add the garlic paste, and mix well. Cover and refrigerate overnight.

In a skillet, heat 1/4 cup of the olive oil over high heat. Add half of the grated onion and saute for 5 minutes, or until shiny and tender. Add the veal and pork mixture, decrease the heat to medium, and cook, breaking up the meat with a wooden spoon and then stirring constantly, for 5 minutes, or until the meat starts to crumble a little.

Transfer to a bowl and let cool. Add the jamon, 1 of the eggs, and the bread crumbs to the bowl. Mix well and reserve.

Drain the piquillo peppers in a sieve or colander placed over a bowl. Measure 1/2 cup of the brine and set aside.

In a small saucepan, heat 1/4 cup of the olive oil over medium heat. Add the remaining grated onion and saute for about 5 minutes, or until it starts to turn golden. Meanwhile, in a mortar, pound together the remaining garlic clove, 1 1/2 teaspoons parsley, and 1 tablespoon water until a paste forms. Add the garlic paste to the onion in the saucepan and mix well. Add 1 teaspoon of the flour, stirring to incorporate with the onion. Add the pepper brine, increase the heat to high, and cook, stirring, for 5 minutes. Decrease the heat to low and cook the sauce for 10 minutes longer, or until thickened. Remove from the heat, let cool, and then pass through a food mill fitted with a medium plate held over a large cazuela.

With a small spoon, carefully fill each pepper with the meat mixture, taking care not to tear the pepper by overfilling it. Close the opening of each pepper by gently folding the edges. Spread the remaining flour in a shallow bowl. In a bowl, combine the remaining 2 eggs and the milk and whisk them together lightly.

In a large skillet, heat the remaining 1/2 cup olive oil over high heat. One at a time, lay the peppers in the flour, coating them on both sides and shaking off any excess, and then dip into the beaten egg and set aside on a plate. When the oil is hot, add 5 or 6 peppers, decrease the heat to medium, and fry for 2 minutes on each side, or until browned. Using a slotted spoon, transfer the peppers in the same way, always making sure the oil is hot again before adding the next batch.

Just before serving, place the peppers in the cazuela (shallow unglazed earthenware) with the sauce, place over medium heat, and heat through. Serve hot. © Recipe courtesy of Spain-Recipes.com

AUGUST WINE CLUB:

Paco SeisBold wine Style logoBodegas Paco Garcia
Seis Tempranillo
Rioja, Spain

BOLD WINE STYLE

Julia Pablo and Francisco Garcia

Julia Pablo and Francisco Garcia

Francisco (Paco) Garcia and Julia Pablo founded the family winery in their town, Murillo de Río Leza, in 2001. The hand logo is the original hand tracing of Paco Garcia, the soul of the winery.  It represents the hand craftsmanship and handwork of each and every wine.

Bodegas Paco Garcia winery owns 40 hectares of vineyards spread over seven estates in the central area of La Rioja, near the provincial capital Logroño.   The winery is situated in the town of Murillo alongside the Rio Leza river, in the Rioja Denomination of Origin in Spain. The winery has vineyards in a small valley between the Sierra Cantabria and Clavijo Mountains. The average age of the vines is 30 years and in some cases, reaches up to 80 years.

Since 2008, his son Juan Bautista has been managing it with his wife Ana, and together they have brought a new air to the winery as well as the wine.   “We are focused on the production of quality wines respecting the most deeply rooted traditions of Rioja but without forgetting the most modern oenological techniques.” – Juan Bautista.

Juan Bautista

Juan and Ana Bautista

This young Rioja wine was aged six months in barrels, seeking the highest expression of the varietal, embracing all possible flavors of the Tempranillo grape and maintaining a sweet and harmonious palate. The result, Paco Garcia Seis, with great aromatic power, velvety mouth and awakening of the senses.

Blackberry and ruby red color, clean and bright.  Aromatic explosion on the nose, strawberries, raspberries, blackberries and violets.  On the palate, tons of fresh red fruit, floral tones (violets), sweet blackberries. Round mouth, full and pleasant. Hint of oak and caramel. Very harmonious with long finish.   Pair with light cheeses, salads, white meats and fish. Suitable for vegans and vegetarians.  

Rioja map

Appellation: Rioja Alta DOCa, Spain
Varietal: 100% Tempranillo
Analysis: 13.84% alcohol / volume
pH: 3.55
TA: 4.7 g/l
Residual Sugar: 1.4 g/l
Aging: 6 months French oak, semi-new, low toasted
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!