Paco García Junior Tempranillo

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.

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Seafood Capellini with Saffron

seafoodClean, citrus notes of lemon and lime zest compliment the fish. The lightness of the pasta and herbs are matched by the lightness of the wine, making for an all-in-all refreshing meal.

INGREDIENTS:
• 6 tablespoons extra-virgin olive oil
• 1 pound shelled and deveined jumbo shrimp (8 shrimp)
• 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces
• Kosher salt and freshly ground pepper
• One 14-ounce can diced tomatoes, drained
• 4 garlic cloves, minced
• 2 tablespoons minced flat-leaf parsley
• 1 serrano chile with seeds, minced
• 1 teaspoon hot paprika
• 2 cups chicken stock or low-sodium broth
• one 8-ounce bottle clam juice (1 cup)
• pinch of saffron threads
• 6 ounces capellini pasta, broken into 3-inch lengths
• lemon wedges, for serving

DIRECTIONS:
• In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
•  In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika.
•  Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes.
•  Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.  Makes 4 servings.  Recipe courtesy of Food and Wine magazine.

macabeocrispMonasterio de las Viñas
Macabeo
Cariñena, Spain

Between the 12th and 18th centuries, the Corona de Aragón (Crown of Aragon) spanned territories from the east of Spain to the south of Greece, quintessential areas steeped in wine-producing prestige and culture, among which Cariñena played a prominent role. All this tradition and know-how is present today in a brand of premium quality wines, in zones at more than 1600 feet altitude and with vineyards over 40 years old, combining indigenous varieties with international ones, in homage to one of the greatest kingdoms in history.  Grapes for this wine were harvested from vines with an average age of 20-years old grown at an elevation of 1900 feet.  Traditional winemaking and aging in stainless steel gives this wine a crisp style.

This wine is a brilliant, pale yellow in color.  A nose of lemon and melon is reflected on the palate, with the addition of zesty lime.  Light bodied and easy drinking, this wine can be enjoyed on its own or with food. Pairs well with seafood capellini and saffron.” – winemaker, Marcelo Morales

winemakerWinemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  100% Macabeo
Analysis:
13% alcohol/volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

July Wine Club pairing recipe

Rich, juicy notes of strawberries are complimented by more savory notes of violets and licorice, which meld with the flavors from the pork and anise in the recipe. The smooth, medium/full body of Monasterio de las Viñas Rerserva Red from Cariñena Spain matches the mouthfeel of the meat.

pork-chops-shallotsPork Chops with Shallots

INGREDIENTS:
• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 ¼ cups)
• ½ teaspoon anise seeds
• ¼ cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

DIRECTIONS:
Preheat the oven to 400°F. Season the pork chops with salt and pepper and dust with flour.

In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°F, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ½ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce. Recipe courtesy of Food & Wine Magazine.

Bold_stickerMonaterio_Reserva_wineMonasterio de las Viñas
Reserva Red
Cariñena, Spain

In the 11th century, Cistercian monks built a monastery in the Sierra de Aguarón.  Today, this region is known for its superior quality wines. Monasterio de las Viñas celebrates the history of the land by using traditional varietals sourced entirely from Aguarón. Cariñena is one of the oldest protected growing regions in Europe, receiving D.O. status in 1932.  Vines grow in reddish-brown limestone over loose rock. A continental climate and a cold, northerly wind known as cierzo contribute to the characteristic intensity of the grapes.   Harvested from vines an average age of 30-years-old grown at an elevation of 1900-2600 feet, the grapes were aged for 12-16 months in French and American oak barrels and aged in bottle for 2 years. Pairs well with pork chops and shallots.

winemaker-marcelo-morales

Winemaker Marcelo Morales

“This wine is bright ruby-red with a garnet color change at the rim.  Aroma of strawberries, violets and licorice become ripe on the palate.  Additional notes of vanilla and wood create more complexity” – Marcelo Morales, winemaker

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  50% Grenache, 25% Tempranillo, 25% Cariñena
Analysis:
13.5% alcohol / volume
Critical Acclaim:
International Wine & Spirits Competition 2015, Bronze. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine