Paco García Tempranillo Blanc

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.

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Happy Red, Wine and Blue!

July Wine Club with red grapes, white grapes and blue grapes and American Flag

Chicken Paella

Chicken paella dishINGREDIENTS:
• 1 lb ground chorizo
• 1 small onion, fine dice
• 1 small can spicy peppers (chipotle, piquillo, hatch)
• 1/2 bunch parsley, chopped
• 20 chicken drums, seasoned with salt & pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp tomato puree
• 1 lb Bomba paella rice
• 6 oz. white wine
• 3 cups chicken broth
• 1 cup frozen peas
• 1 lemon

DIRECTIONS:
• Preheat the oven to 350°F.
• Cover large skillet with olive oil, medium-high heat. Add chicken drums, browning on all sides. Remove chicken and set aside.
• Add chorizo and onions to the pan. Cook for 5 minutes. Add the peppers, tomato puree, and paprika. Stir and cook for 4 minutes.
• Add the rice and stir well for 3 minutes. Add wine and stir for 3 minutes.
• Add the chicken stock and stir into rice until absorbed. • Add frozen peas and parsley and bring back to boil. Arrange chicken drums on bed of rice.
• Transfer skillet to the oven and bake for 30 minutes.
• Remove from oven and cover lightly with foil.
• Garnish the dish with parsley and serve with lemon wedges.

Horten Tempranillo bottle imageEncomienda de Cervera
Horten Tempranillo
Almagro, Spain

Located within the distinguished cultural city of Almagro, between valleys and mountains thick with holm oaks and juniper trees, rosemary and thyme. The mountainous terrain that forms three drainage basins has a peculiar micro-climate, with cool nights providing release from the blistering heat of the day. The Encomienda de Cervera Estate was established in 1758 with a total of 1200 hectares of land, that included vineyards and olive trees. The old vineyards have been renovated and expanded to 50 hectares. The best hills and altitudes have been chosen for each varietal, along with the best soils. From the grapes of their young Tempranillo vineyards, this wine was aged for short time in new French oak.Horten Espinosa winery owner

“Deep and intense red color, with aromas of fresh red berry fruit and spice with toasted vanilla flavors of the oak. Round and spicy with full body, but easy to drink with a long and pleasant after taste.” – Horten Espinosa, owner

Appellation: Campo de Calatrava, Almagro, Spain
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla

Soil: Clay and stony with a smooth layer of volcanic origin
Varietal: 100% Tempranillo
Analysis: 13.7% alcohol / volume

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Pairing Recipe for Ananoa White Blend

Catalan Shrimp with Paprika

catalan shrimp recipe photoINGREDIENTS:
• 4 garlic cloves, crushed
• 1/2 lbs ripe cherry tomatoes, halved
• 12 large, raw shrimp, peeled or not
• 1 tsp Paprika
• olive oil
• lemon
• salt & pepper, to taste

DIRECTIONS:
• Add olive oil to sauté pan, on medium heat. Add tomatoes and stir for 1 minute. Add garlic cloves, paprika, salt and pepper to taste. Allow to simmer for 4 minutes. If pan is dry, add some white wine and lemon juice.
• Add shrimp and cover pan. Lower heat to medium-low. After 4 minutes, shrimp should be pink and cooked.
• Serve immediately with crusty bread.

Ananoa White Blend wine bottle imageSilky styleEncomienda de Cervera
Ananoa White Blend
Almagro, Spain

Established in 1758, Encomienda de Cervera takes great care of their vineyards, resulting in grapes of the best quality, without losing identity and tradition. Established at the turn of the 19th Century, the winery has been restored, expanded, and modernized, always respecting the environment, and improving the quality of their wines. In order to choose the best soil for each varietal, extensive edaphologic studies were performed on the soils to select among the best volcanic, clay-calcareous vineyards at the estate. The unique terroir and micro-climate makes this wine different and special. The volcanic soil contributes to the mineral expression and the refreshing acidity in the wine. This wine was fermented in stainless steel tanks, and aged for 6 months on its lees to obtain a higher complexity. Everything is blended in perfect balance and flavors.

Horten Espinosa winery owner“Medium straw yellow in color, floral note aroma with white fruit, like gooseberries and hints of aromatic herbs. Mineral palate, elegant and complex with a refreshing acidity and a long creamy finish.” – Horten Espinosa, owner

Style: Silky
Appellation:
Campo de Calatrava, Almagro
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla
Varietal Blend: 
Chardonnay, Verdejo, Sauvignon Blanc
Soil: Clay and stony soil with a smooth layer of volcanic origin
Analysis:
12.6% alcohol / volume
Critical Acclaim:
Bronze Decanter, Silver in Mundus Vini and Bruxelles

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July Wine Club pairing recipe

Spanish Roasted Chicken

  • Spanish Roasted ChickenINGREDIENTS:
  • 4 lb whole broiler chicken, preferably brined, rinsed and patted dry
  • 4 lemons
  • 4 garlic cloves, crushed
  • 2-3 lbs russet potatoes, peeled and cut into bite size or diced
  • olive oil, to taste
  • salt & pepper, to taste

DIRECTIONS:
• Preheat oven to 425 °F.
• Boil medium pot of water. Add potatoes and two lemons. Cook for 5 minutes and drain.
• Poke lemons with a knife. Insert lemons and crushed garlic into cavity of the chicken.
• Place chicken on a foiled baking tray. Surround the chicken with the potatoes. Sprinkle chicken and potatoes with olive oil, salt and pepper to coat. Cook for 80 minutes until chicken has an internal thigh temperature of 165-175 °F. Remove chicken.
• Stir potatoes and return to oven for 10 more minutes to crisp.
• Cut chicken. Serve with fresh lemon wedges, potatoes and a salad.

Ananoa Syrah wine bottleBold wine Style logoEncomienda de Cervera
Ananoa Syrah
Almagro, Spain

Located in the heart of the Volcanic Massif of Calatrava Estate, Encomienda de Cervera was founded in 1758. Initially, the estate had 2,375 olive trees, an oil press, 10,000 black and white poplar trees and a country house. By the end of the 19th Century, the estate had a 22-hectare vineyard and a 200,000 liter winery. The volcanic black soil and red ochre gave the city of Almagro its name. Surrounding three river basins, its micro-climate of cool nights and hot days, provide the ideal growing conditions for this Syrah. All vineyards are in trellis, oriented to the North/South with controlled trickle irrigation systems and humidity sensors at different levels. The grapes are harvested during low-temperature hours, resulting in excellent quality and well-matured wines. The volcanic soil contributes to the mineral expression and the refreshing acidity in the wine.

Horten Espinosa winery owner“Picota cherry red in color, with intense aromas of red fruits with toffees from aging oak barrels. Volcanic soil enhances minerality. It’s fresh in the mouth feel, has a delicious structure and smooth tannins. Expansive and well-rounded.” – Horten Espinosa, owner

Appellation: Campo de Calatrava, Almagro, Spain
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla
Soil:
Clay and stony soil with smooth layer of volcanic origin
Varietal Blend:  Syrah
Analysis:
13.7% alcohol / volume
Critical Acclaim: Bronze Decanter, Gold Bruxelles

 

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November Wine Club pairing recipe

Spanish Turkey Meatball Stew

spanish turkey meatballINGREDIENTS:

• 2 tablespoons extra-virgin olive oil
•  1 large onion, chopped
•  5 cloves garlic, minced
•  Kosher salt
•  1 teaspoon smoked paprika
•  1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
•  2 cups low-sodium chicken broth
•  1 (15 oz.) can chickpeas, drained and rinsed
•  1 ½ pounds lean ground turkey
•  ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
•  Freshly ground pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Bold_stickerCorona_ReservaCorona de Aragon
Reserva
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707.  The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color.  Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“,  Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend:  Tempranillo, Cabernet Sauvignon
Analysis:
13% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.