Made from raw sheep’s milk and aged a minimum of 4 months. This cheese has rosemary incorporated into the paste of the cheese, which sets it apart from others that only the have rosemary on the rind, resulting in a flavor that is more subtle and less astringent. The rosemary perfumes the cheese beautifully; it’s creamy in texture, with a slight sweetness and smooth, lingering finish.
WINE & CRAFT BEER PAIRINGS: Try this cheese with a Grenache from Spain (what grows together, goes together)! For beer, try this with a classic Saison or any farmhouse ale.
Artequeso
Manchego Semi Curado
Sheep’s Milk Cheese
La Mancha, Spain
This exceptional raw milk Manchego is crafted exclusively from sheep’s milk sourced from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. After production, each wheel is attentively aged, with precise control of temperature and humidity to ensure optimal flavor and texture throughout the affinage process.
Protection: D.O.P. Age: 6 months Fat: 45%-57%
WINE & CRAFT BEER PAIRINGS: Try this cheese with a medium-bodied Spanish Tempranillo (again, what grows together, goes together). For beer, pair with a Vienna Lager to bring out the toasted bread & light caramel notes of the cheese.
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In the glass, cherry red in color with ruby red tones that are clean and bright. The nose has complex and intense aromas of wood that is complemented by a blend of oak and fruit. The palate is harmonious with the right proportion of acidity, freshness and smoothness with a pleasant, fruity aftertaste.
WINE DETAILS:
Varietals: Tempranillo
Alcohol: 14.5% alcohol / volume
Harvest: First week of October
Pairing Suggestion: Ideal with game dishes, roasts and red meats, as well as cured cheeses and sausages
Serving Temperature: 57.2°F – 60.8°F
WINEMAKING AND AGING: Fermentation time was 14 days with daily pumping over stainless steel vats at a controlled temperature of 82.4ºF. Barrel aging was done in 2205 liter oaks casks, 70% were made of American wood, the rest French wood. This aging process lasted 12 months with regular racking.
ABOUT THE WINERY: Located in Najerilla Valley, a historical area in the heart of Rioja Alta, Bodegas y Viñedos Leza García is a family winery that produces DOCa Rioja wines from their own 140 hectares of vineyards in an altitude between 500-700 meters. Leza García maintains its success with their integral management, from the vineyard to the bottle. Learn more here.
Beef Empanadas (Empanadas de Carne)
INGREDIENTS:
homemade empanada dough (or 15 store bought empanada discs):
Homemade Empanada Dough Preparation: Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – or use a tortilla press to flatten the dough balls.
Beef Empanada Filling Preparation: Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
Add the ground beef, stir and cook until the meat is fully cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
Beef Empanada Assembly: Place a generous amount of the beef filling on the center of each empanada disc.
Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
Pre-heat the oven to 400°F for medium sized empanadas, or 375°F for smaller empanadas.
Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
Bake at the empanadas for ~20 minutes, or until golden on top.
Serve warm, alone or with your choice of dipping sauce.
In the glass, straw yellow in color with greenish tones that are clean and bright. The nose is intense and very fruity with tropical aromas and a touch of citrus fruits denoting its youth, lightness and good balance. The palate is smooth and fresh on entry. Medium-bodied with excellent harmony between acidity and fruit. It has a very pleasant lingering aftertaste.
WINE DETAILS:
Varietals: Viura and Malvasía
Alcohol: 13% alcohol / volume
Residual Sugar: 1 g/l
Acidity: 5.5 g/l (tartaric)
Harvest: Last week of September
Pairing Suggestion: Recommended as an aperitif, with seafood, salads and all types of fish.
Serving Temperature: 42.8°F – 46.4°F
VINEYARDS: The Valdepalacios white wine is crafted with Viura and Malvasía grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.
ABOUT THE WINERY: Bodegas y Viñedos Leza García is a family business, producing wine 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 the best wines. Learn more here.
Mushroom and Shrimp Tapas (Champiñón con Gamba)
INGREDIENTS:
14oz. small button/champiñón mushrooms (stems removed)
5-6tablespoonsof Olive oil
5-6clovesof Garliccrushed
baguettecut into 1-inch slices
2oz small shrimp (around 1-inch or less is ideal)
salt for seasoning
DIRECTIONS:
First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results
Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve.
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
6-8Yukon Gold Potatoes
1tablespoon olive oil
2teaspoonSpanish paprika(this will be mild. Use more or less based on spice preference)
½teaspoon garlic powder
½teaspoon salt
½teaspoon ground black pepper
10ozSpanish chorizoeither cooked or uncooked is fine, but not dried
Paprika Aioli
1cup mayonnaise
4teaspoon Spanish paprika
1teaspoon garlic powder
DIRECTIONS:
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.)
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.
Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
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.
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.
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.
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.
Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
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.
Finally, add back the chorizo to the potatoes and stir to mix.
To serve, dollop or drizzle the sauce over the top of the patatas bravas.
Straw yellow tones offer up aromas of roasted almond and brioche. The toast scent gives way to delicate layers of apple, melon and peach on the palate. Creamy bubbles provide a satisfying mineral finish with lingering notes of lemon curd.
Varietal: Organic Xarello, Macabeo, Parellada and Malvasia de Sitges Analysis: 12% alcohol/volume Sugar: 0 g/L Sulfites: 63 mg/L Certifications: Certified Organic by CCPAE (Competent Body of Catalonia) Sustainability Measures: Protection of terroir, utilizing animal traction to avoid machinery as much as possible, protecting biodiversity of the land.
ABOUT THE PRODUCER: Raventós i Blanc is one of the oldest wineries in the world. It has been in the Raventos family since 1497 and specializes in sparkling wines. The family is committed to the natural and historic heritage of their estate, going to great lengths to promote biological diversity and improve sustainability.
Avaline Prosecco
Veneto, Italy
BUBBLY WINE STYLE
Beautiful white floral aromas with honeysuckle, peach blossom, white stone fruit, and slight yellow apple. The palate is super pretty with white peach notes, hints of lime and pink grapefruit and tons of minerality and tension across the palate.
Varietal: 100% Organic Glera Analysis: 11% alcohol/volume Sugar: 1.5 g/5oz pH: 3.09 TA: 6.9 g/L Sulfites: 91 mg/L Aging: 7 months in stainless steel before the second fermentation Sustainability Measures: Certified Organic, Certified Biodynamic, water resource management and renewable energy principles, reuse of CO2, measures to reduce waste generation, reforestation. Soil: Volcanic soil sitting in the heart of the Colli Euganei Natural Park Fermentation: Hand picked and whole cluster pressed to a stainless steel tank for the first fermentation. The second fermentation is Charmat method which means it ferments under pressure in a tank for 2- 3 months before being bottled. Food Pairings: Raw oysters, Thai takeout, prosciutto and ripe melon.
ABOUT THE PRODUCER: Azienda Agricola Fasoli Gino has been a pillar of the Veneto wine making region for over a century, known for creating wines that combine heritage practices with forward-thinking technology. For the past fifty years, they’ve been pioneers in organic farming and early adopters of the regenerative organic movement in Italy, confirming their commitment to nurturing the land while producing exceptional wines. on to make fresh, delicious wines with organically-grown grapes.
ABOUT THE WINERY: Avaline was founded on the belief that people should know exactly what’s in their wine. Made with organic grapes, no added sugar, and no unnecessary additives, each bottle lists full ingredient and nutritional information right on the label. Co-founded by actress Cameron Diaz and entrepreneur Katherine Power, the brand was built from the ground up to prioritize transparency and simplicity. Avaline offers a range of wines, crafted without added colors or concentrates. Headquartered in Los Angeles, the company works with vineyards and producers across Italy, France, Spain, and California to bring its wines to life. Learn more here.
J Vineyards & Winery NV Cuvée 20
Russian River Valley, California
BUBBLY WINE STYLE
Refreshingly crisp and wonderfully layered, J Cuvée 20 Brut expertly balances bright fruit notes, rich brioche toast characteristics and a lively, memorable finish. Hints of fresh-picked pear, white peach and citrus at first taste evolve into richer, deeper notes of baked apple, lemon curd, crème brûlée and spice. A subtle touch of toasted pastry crust at the finish is an indication of the years this sparkling spent aging in our cellars before release.
Effervescent and exceptionally food-friendly, Cuvée 20 can be enjoyed with a wide variety of dishes. It is equally at home alongside fresh seafood, like a Dungeness crab salad, oysters on the half shell or a shrimp cocktail, as it is with heartier meals, like fried chicken, crispy fish tacos with a salsa verde, or Korean bibimbap with hoisin glazed pork belly, pickles, cucumber and kimchi. For a simple and classic pairing, try Cuvée 20 with homemade popcorn with parmesan, black pepper and lemon zest.
Appellation: 100% Russian River Valley, California
Varietal: 51% Chardonnay, 40% Pinot Noir, 9% Pinot Meunier Analysis: 12.3% alcohol/volume Dosage: 10 g/L Titratable Acidity: 7.1 g/L pH: 3.18 Disgorgement Date: January 2023 Aging Recommendation: 5-7+ years Accolades: 94 points from James Suckling, September 2025
VITICULTURE NOTES: First created to celebrate the winery’s 20th anniversary, the J Cuvée 20 Brut is a stylish assemblage from the winery’s best cool-climate vineyard sites throughout the Russian River Valley.
WINEMAKING: The grapes for this cuvée were hand-harvested into small quarter-ton bins and placed as whole clusters without destemming into our special French Coquard press for a gentle, low-pressure pressing, which minimizes the breakdown of grape skins and seeds. Each vineyard lot was fermented and kept separate until blending.
As is customary for Traditional Method sparkling wine production, the secondary fermentation occurred in the bottle. The wine was aged for an average of 30 months en tirage in the cellars, developing deeper complexity as the years went by. The bottles were carefully disgorged and added a small amount of dosage for balance, then aged for several months under cork before release.
ABOUT THE WINERY: Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and still wine producers in California. J has come to be known for its celebrated estate vineyards, contemporary winery and world-class hospitality. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of high-quality still and sparkling wines of distinction. Learn morehere.
Juvé & Camps Brut Rosé Pinot Noir is a fresh, fruity rosé made from 100% certified organic Pinot Noir, sourced from the Espiells estate. Aged for 12 months following the Méthode Traditionnelle, this Rosé retains delicate aromas of toasted bread and floral notes while showcasing the seductive red fruit characteristics of Pinot Noir. Categorized as Brut with just 9g/l of dosage, it strikes a perfect balance of freshness and richness. Originally developed for the U.S. market, this wine exemplifies the quality and elegance for which Juvé & Camps is renowned.
ABOUT THE VINEYARD: Juvé & Camps Brut Rosé is crafted exclusively from certified organic Pinot Noir grapes from the Espiells vineyards, Juvé family’s original estate. Clay-limestone and chalky-clay vineyards span up to 800 feet high.
WINEMAKING: The grapes are hand-harvested, gently the whole-clusters are destemmed, crushed and macerated at low temperature for 4 to 6 hours, depending on the vintage. This cold soak maceration adds depth and subtle color, as well as enhance the Pinot Noir red fruits aromas. The winemaker selects the lots that meet the right balance of color and flavors for the final blend. Only the wine obtained from the free-run juice is bottled, the one that retains the most delicate fruit aromas. Following the traditional method, bottles are laid down in the underground caves for a minimum of 12 months, where they will refine effervescence and develop its refreshing, vibrant character.
Only 9g/L dosage is added after the disgorgement to this dry sparkling wine, to showcase of the Pinot Noir fruit in its purest form.
ABOUT THE WINERY: Juvé & Camps is an indisputable worldwide leader of Spanish premium sparkling wines. This family-owned, 100% estate-based producer is revered in Spain for its painstaking focus on quality and sustainability, and its important role within the country’s conversation on fine wine in general. Learn more here.
Trinchero Family Estates Trincheri
Rosso Vermouth
St. Helena, California
NECTAR WINE STYLE
Bittersweet and deeply aromatic. A brooding blend of 19 botanicals from a month long cold extraction process. Crafted from Barbera & Chardonnay grapes and fortified with Brandy, the botanical blend features: Roman Artemisia, Cinchona Bark, Ginger Root, Burmannii Cinnamon, Whole Clove and Nutmeg, Orange & Lemon Peel, Vanilla Bean and Star Anise.
ABOUT THE WINERY: Trinchero Family Estates has been making premium wine in Napa Valley since 1948. The founder, Mario Trinchero, was born in the prestigious Piedmont Italy wine region, immigrated to New York City and became a bartender at the prestigious Waldorf Astoria® and Barbizon-Plaza® hotels, moved to Napa Valley to start a successful winery, and later created a distinguished vermouth for its tasting room. Today, Trincheri Vermouth celebrates the family’s heritage in Italy, New York, Napa Valley as well as craft cocktails everywhere. Learn more here.
Bright and clean straw color with golden reflections. Small, continuous bubbles. The nose has intensity and elegance with hints of flowers and nuances of white fruits and citrus. The palate is well structured making it very pleasant and easy to drink. It has a very good length and a fresh and sweet finish at the same time.
Varietal: Macabeo, Xarel•lo, Parellada
Analysis: 11.5% alcohol/volume Recommended serving temperature: 41º-42.8ºF Pairing Recommendations: Very good with nuts, salads, grilled vegetables or desserts such as lemon pie.
ABOUT THE WINERY: The vineyard origins date back to 1647, the year in which a place called El Padruell was built. A walled estate that since the 17th century had served as protection for an old farmhouse-fortress, which according to legend, had a passageway that connected it to the village. In 1986, it was inaugurated in Vilanova i La Geltrú and the construction of the winery and the planting of vineyards began. In 1997, the García Carrión family acquired the Jaume Serra winery. Jaume Serra is located on the top of a hill that slopes gently down to the Mediterranean Sea in Vilanova i La Geltrú (Barcelona), surrounded by 125 hectares of vineyards with Cabernet Sauvignon, Merlot, Tempranillo and Chardonnay varieties. Learn more here.
Cherry red in color, this mountain wine has a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character. Pairs well with casseroles, red meat, charcuterie, pasta, poultry, and light cheese.
Varietal: 92% Tempranillo, 8% Merlot Analysis: 14% alcohol / volume Soil: Clay loam Vinification: Pre-fermentation cold maceration. Fermentation at 77-80.6ºF in stainless steel without pumps, with cap immersion or pigeages. The wine is racked by gravity to the concrete vats on the lower floor of the production plant where malolactic fermentation takes place and clarification occurs naturally through decantation. Bottled by gravity with minimal filtration. Aging: Minimum 24 months in concrete vats. No time spent in oak. Serving Temperature: 60.8ºF Critical Acclaim:
2012 – 90 Stephen Tanzer
2013 – The Wine Merchant Top 100
2014 – 90 points Decanter
2017 – 88 points Robert Parker Wine Advocate
2019 – 92 points Tim Atkin
WINERY’S NOTES/ABOUT THE NAME: Ars In Vitro translates into “art in glass” or “in bottle” in Latin. This wine expresses the freshness and powerfulness of the cool climate grapes from the Yerri Valley without the presence of wood. Fresh, enjoyable, pleasant and ideal for any occasion.
ABOUT BODEGA TANDEM: Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.
Spanish Skewers
INGREDIENTS:
200 g (.4 lbs) waxy potatoes, peeled and cut into 3/4 in. chunks
1 tbsp mild olive oil
2 tsp finely chopped fresh rosemary
1 large red pepper, deseeded and cut into 3/4 in. chunks
1 large yellow pepper, deseeded and cut into 3/4 in. chunks
200g cooking chorizo, cut into 24 pieces
24 short bamboo skewers
For the Garlic Dip:
200 g half-fat crème fraîche
1 garlic clove, crushed
½ small pack flat leaf parsley, finely chopped
DIRECTIONS:
Heat oven to 400ºF. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
When ready to serve, bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.
Beautiful yellow color with green edges. Elegant nose, white flowers, fennel, pear and green tea. On the palate it is vibrant, fresh, mineral and enveloping.
Varietal: Viura Analysis: 13.5% alcohol / volume Soil: Clay loam Vinification: Fermented in stainless steel with wild yeasts at 59º-60.8ºF for 32 days. Aging: Aged on its lees for 4 months at 60.8ºF. Serving Temperature: 53.6ºF Critical Acclaim: 2021 – 91 points Tim Atkin
WINERY’S NOTES/ABOUT THE NAME: Casual, from the Latin meaning accidental, is made with 40-year-old, eco-farmed Viura vines. It is wild-fermented in stainless steel and aged four months on the lees with bâtonnage, adding complexity and texture. This white wine is fresh, pleasant and versatile – designed to complement Casual Rosado and Ars in Vitro. Its easy-drinking style, natural acidity, and clean profile make it approachable and enjoyable for any occassion.
ABOUT BODEGA TANDEM: Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.
White Bean Dip
INGREDIENTS:
1½cupscooked cannellini beans, drained and rinsed
2tablespoonsextra-virgin olive oil
2tablespoonsfresh lemon juice
½teaspoonlemon zest
1small garlic clove
½teaspoonsea salt
freshly ground black pepper
2 to 4tablespoonswater, if needed
Optional fresh herbs:
2tablespoonstorn fresh basil leaves
2teaspoonschopped fresh rosemary leaves
DIRECTIONS:
In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper until combined. If the bean dip is too thick, slowly add the water with the food processor running. Process until smooth. Blend in the basil and/or rosemary, if desired.
Ars Nova, contains the winery’s signature blend of Tempranillo, Cabernet Sauvignon and Merlot. It is deep ruby red in color with a violet rim. Complex and fresh on the nose, this wine revels ripe red and black fruit with balsamic hints. It is very elegant with many layers featuring notes of bramble berry fruits, blueberries, licorice and blackberries, scrubland, thyme and mint. It’s delightful, long, enveloping and extraordinary. A fresh mountain wine with a strong expression of its terroir. Pairs well with casseroles, lamb, red meat, game, stuffed pasta, poultry and cheese.
Varietal: 40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot Analysis: 14.5% alcohol / volume Acidity: 5.8 g/l Residual sugar: 0.4 g/l Soil: Clay loam Vinification: Fermentation temperature of 86ºF, slow extraction with pigeages; they do not use pumps in fermentation. Racking by gravity to concrete vats. Malolactic fermentation and natural clarification by decanting into concrete vats. It is not cold stabilized nor fined. Serving Temperature: 62.2ºF Critical Acclaims:
2003 – Selected blind for KLM business class, 3 stars Selection magazine, 17/20 John Radford Wine Wire
92 pts. Ray Jordan West Weekend Magazine Perth
2005 – Gold Sommelier Wine Awards
2008 – 90 points Stephen Tanzer International Wine Cellar
2010 – Gold Medal Mundus Vini 2015
2012 – 91 points Vinous Antonio Galloni
2014 – 89 points Robert Parker Wine Advocate
2018 – 90 points James Suckling, 90 points Guia Peñin, 94 points Tim Atkin
WINERY’S NOTES/ABOUT THE NAME: Latin for “new art”, is very applicable to the philosophy of this wine. Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. Until that time music was flat and monochrome. This new way of creating music was more complex, marked by harmony and rhythm. This was the origin of polyphony. Music which was composed from then onwards was called ars nova and music prior to that time was termed ars antiqua. It has been compared with the introduction of perspective in painting which occurred during the same period. Ars Nova is an elegant wine, feminine, multi-layered, a wine for reflection and enjoyment.
ABOUT BODEGA TANDEM: Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.
Balsamic Grilled Portobello Mushrooms
INGREDIENTS:
2tablespoonsbalsamic vinegar
2tablespoonsolive oil
1tablespoonlemon juice
2clovesgarlicminced
½teaspoonDiamond Crystal kosher saltor ¼ teaspoon of any other salt, including Morton kosher salt
4portobello mushrooms
2tablespoonschopped parsleyfor garnish
DIRECTIONS:
In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
Using a pastry brush, coat the gill side with about a third of the marinade.
Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
Flip the mushrooms so that they’re gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.
Romero Fino
Artequeso
Avaline
Avaline
J Vineyards & Winery
Juvé & Camps
Trinchero Family Estates
Jaume Serra
Tandem Winery
Spanish Skewers
White Bean Dip
Tandem Winery
Balsamic Grilled Portobello Mushrooms
WineStyles Tasting Station 