Wine Road Podcast: Spicy Vines owner, Chrystalyn Hackett

 

Episode 234: Spicy Vines owner, Chrystalyn Hackett

Wine Road Podcast: Miro Tcholakov, winemaker at Trentadue Winery

Episode 233: Miro Tcholakov, winemaker at Trentadue Winery

Drink This with That: Spanish Tapas

This month we explore Spanish Tapas. If you’ve ever had the pleasure of “happy hour” in Spain you know the delights of small plates called tapas. Dishes such as Patatas Bravas, Tortilla Española, Boquerones, and Pimentos de Padrón are but a few of the typical foods served. While a selection of green olives, Manchego, jamón ibérico (ham) and white anchovies is all you really need to get in the spirit of tapas, seek out some of the dishes below for a deeper dive into the flavors of Spain. Lighter reds and crisp acid driven whites pair best with most dishes.

Spanish Tapas & Wine Pairing Recommendations

Empanadillas Gallegas

Empanada Gallegas are large savory pies with a crispy flakey outer crust and stuffed with tuna, hard-boiled eggs, and chopped olives, all held together with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic.

+ Albariño

+ Sauvignon Blanc

+ Pinot Grigio

+ Verdejo

Patatas Bravas

Every country seems to have their own style of fried potatoes, and Pasta Bravas the savory, fluffy and piquant cubes of white potato is the Spanish version. It’s a must try tapa dish served with spicy tomato sauce and aioli.

+ Tempranillo

+ Grenache

+ Sparkling Rosé

+ Chardonnay

Boquerones en Vinagre

I love anchovies! You’ll have to fight me to keep them off a pizza, but nothing compares to the taste of Boquerones en Vinagre —mild, delicate, white anchovies fresh from the sea kissed with salt and brine and marinated in vinegar. Yes Please!

+ Sauvignon Blanc

+ Albariño

+ Sparkling Blanc de Blanc

+ Marsanne/Roussanne

Pan-Fried Croquettes

Breaded and fried, Croquettes are like super charged tater-tots. Crunchy on the outside and creamy on the inside these fritters feature a béchamel-based sauce and filled with ham, cheese, or seafood. Wine pairing can depend on the filling, but Sparkling is the best bet for any type.

+ Sparkling Pinot Noir

+ Carignan

+ Syrah

+ Tempranillo

Gambas al Ajillo

Complex, hearty and bursting with rich flavor, Gambas al Ajillo is shrimp sautéed in garlic and olive oil, with a touch of chili and spices. One of the iconic dishes of Spain and a Tapas menu regular. Pro tip: Have some crusty bread alongside to sop up all the juices.

+ Reisling

+ Gewurztraminer

+ Albariño

+ Rosé

Pulpo a la Gallega

A local delicacy, Pulpo a la Gallega is a traditional dish from the region of Galicia. Comprised of octopus, that is typically boiled and served with potatoes, paprika, salt and olive oil. Savory and bright a light chilled red is a great complement to the dish.

+ Rosé

+ Tempranillo

+ Grenache

+ Pinot Noir

Pimentos de Padrón

Padróns are small smooth green peppers, often fried and sprinkled with salt. The smooth skinned Spanish Padróns look similar to the wrinkled skinned Asian Shishitos, but they differ in level of spice with Shishitos being sweeter and milder. If you like games of chance, you’ll enjoy Padrón “pepper roulette”—about 1 in 10 pack a punch with heat equivalent to a jalapeño. Ole!

+ Albariño

+ Chenin Blanc

+ Riesling

+ Gruner Veltliner 

Wine Road Podcast: Recent Adventures along the Wine Road

 

Episode 232: Recent Adventures along the Wine Road 

Wine Road Podcast: Michael Haney, Executive Director of Sonoma County Vintners

Episode 231: Michael Haney, Executive Director of Sonoma County Vintners 

Drink This with That: Peruvian

This month we explore Peruvian cuisine including Ceviche, Lomo Aaltado, Aji de Gallina, and Papa a la Huancaína. One of the most famous Peruvian dishes you are unlikely to find outside of Peru is Cuy—Guinea Pig—but my research was limited to what I could find at my local Peruvian restaurant, so no Cuy pairings here. My first experience with Peruvian food was in Peru when I was a kid accompanying my mother on a media trip. I got extreme altitude sickness and barely remember the food we ate except for the Picarones. I absolutely remember the Picarones which are akin to donuts made of pumpkin and sweet potato, drizzled with syrup. Peruvian cuisine is a thrilling blend of indigenous, Spanish, African, and Asian influences, that offer an array of exciting wine pairing options.

Peruvian Cuisine & Wine Pairing Recommendations

Ceviche

The most iconic dish of Peruvian cuisine, Ceviche, incorporates spices, peppers, onions and most importantly, lime juice with raw fish. The high acidity of the lime juice essentially cooks the raw fish and alters the texture and enhances the flavors. Bright, spicy, and complex; ceviche is a must try as an appetizer or even a main course.

+ Sauvignon Blanc

+ Riesling

+ Gruner Veltliner

+ Chenin Blanc

Rocoto Relleno

Spicy hot and irresistible, rocoto relleno are indigenous Peruvian peppers stuffed with cheese, minced beef, onions, garlic, and traditional spices. Balance is the key in this dish with the cheese modulating the heat of the fiery cherry shaped rocoto pepper.

+ Sauvignon Blanc

+ Sangiovese

+ Sparkling Rosé

+ Chardonnay

Papa a la Huancaína

Peruvian potato salad consisting of boiled yellow potatoes smothered in a spicy, creamy sauce made of queso fresco. The sauce is poured over cold sliced potatoes and served with hard boiled eggs. And just like potato salad here in the states, recipes and ingredients vary by region and family traditions.

+ Chardonnay

+ Albariño

+ Viognier

+ Marsanne/Roussanne

Lomo Saltado

Anything that incorporates fries into the dish is a winner in my book, and Lomo Saltado checks all the flavor boxes. Vinegar and soy marinated beef strips are quick fried with onions, potatoes and sweet aji peppers served atop rice or fries. (Choose the fries!)

+ Malbec

+ Petit Sirah

+ Bordeaux Blends

+ Syrah

Ají de Gallina

Warm, creamy and flavorful, Aji de Gallina is a classic chicken stew made with condensed milk, bread and cheese that is a staple of Peruvian kitchens. As with most Peruvian recipes, peppers are the core of the dish and in this case the yellow Peruvian, pepper aji amarillo, takes center stage and gives the stew its dynamic color and flavor.

+ Chardonnay

+ Pinot Noir

+ Rose

+ Sauvignon Blanc

Picarones

Wandering the streets of Lima, or almost anywhere in Peru, you are sure to find food vendors selling the ubiquitous Picarones, a deep-fried donut like delight made of sweet potato and pumpkin. A swirl of sweet syrup tops it off.

+ Moscato

+ Late harvest Riesling

+ Orange Muscat

+ Pinot Noir

Wine Road Podcast: Craig Colagrossi, Owner and Winemaker of Colagrossi Wines

 Episode 230: Craig Colagrossi, Owner and Winemaker of Colagrossi Wines