This month we present two wines from one of our favorite importers, my friend  Jorge Ordoñez of Fine Imports from Spain.   Jorge almost single-handedly made Spanish wines popular in this country, and he represents some of the finest labels brought into the USA.

The wines we present are new projects for Jorge - wines that he has developed in concert with some great wine growers and wine makers.

La Cana Albariño is a collaboration between Jorge and  the Gil family of Jumilla (Clio, Luzon). The just bottled 2009 reveals the excellence of the vintage in Rias Baixas. Light gold-colored with an unusually fragrant nose of mineral, lemon zest, and spring flowers that jumps from the glass, on the palate it exhibits a creamy texture, vibrant acidity, and a lengthy, refreshing finish.Light gold-colored, it reveals an attractive perfume of pear, lemon-lime, and pineapple. Vibrant on the palate with excellent natural acidity, this racy Albariño will drink well for another three years. It is an excellent value. 90 points, Parker

Triton Tempranillo is another new project between Jorge,  the Gil family, and grower Enrique Busto. The winery has a total of 50 hectares (123.5 acres) with 90% of these vines being very old head pruned, pre-phylloxera gnarly un-grafted vines planted between 1904 and 1965.  from just outside the Toro DOC.  A dark wine showing big aromas of violets, black plum, leather and bacon fat.  In the mouth firm and fresh with generous dark black plum, chocolate, spice and meat notes.  Organic, converting to biodynamic viticulture.   2008 was a cool year, very  high quality, with good natural acidity,  very long growing season, yielding long elegant tannins.

RECIPES:   For the White  Zucchini Flowers with Goat Cheese, Chives and Lemon Serves 4

These delicate little flower fritters pair well with with vibrant, lively wines with lots of natural acidity!

• 1/2 pound soft smooth fresh goat cheese
• 2 tablespoons chopped chives
• 1 tablespoon chopped chervil
• 3 anchovy fillets, finely chopped
• 16 zucchini flowers, pistils removed
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 3 cups fresh breadcrumbs, toasted in oven until golden
• 4 cups peanut or vegetable oil for frying
• To serve: lemon wedges

Combine goat’s cheese, herbs and anchovy fillets in a bowl and season to taste with freshly ground black pepper. Place a heaped teaspoon of goat’s cheese mixture in each zucchini flower, twisting tips of petals to seal.
Dip each flower in flour, shake to remove excess, dip in egg, then coat in breadcrumbs.
Heat the peanut or vegetable oil in a large heavy bottom saucepot until it reaches a temperature of 350F. Fry the flowers in batches, turning occasionally, for 3 minutes or until golden brown. Drain on absorbent paper and serve with the lemon wedges on the side.


For the Red:  Beef Estofado Serves 6

• 3 tablespoons extra virgin olive oil
• 2 medium sized onions, quartered
• 6 cloves garlic thinly sliced
• 2 pounds beef chuck, diced into 1 inch pieces
• 12 cloves
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground saffron
• 1/2 teaspoon dried oregano
• 1/2 tablespoon paprika
• 6 plum tomatoes, peeled and deseeded
• 1 cup dry red wine
• 1 pound fresh peas shelled
• 2 tablespoons sherry vinegar
• To serve: 1/2 pound Capricho di Cabra goat cheese

Heat oil in a large saucepan or cast-iron casserole dish. Fry onion and garlic for 3-5 minutes or until soft.
Place beef in a bowl with cloves, cinnamon, saffron, oregano and paprika. Season with sea salt and freshly ground black pepper and combine well.
Transfer meat and spices to the saucepan. Cook, stirring occasionally, for 10 minutes until meat is browned. Add tomato, wine and beans or peas. Add sherry vinegar and pour in enough water to just cover. Bring to the boil then reduce heat to low and simmer for 2-2½ hours or until the meat is falling off the bone and sauce is thickened.
To serve, divide estofado between plates and top with crumbled goat’s cheese.

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