This month we offer Muga Rioja Riserva and Pago Señorans Albariño, two great Spanish wines. 

Muga Rioja Reserva 2006:  Shows an almost perfect blend of red berry fruit and toasty oak.  Supple and balanced, powerful, intense and very lively, anxious to please from the start.   Our best selling mid-tier Rioja!

90 points Parker:  Muga’s red wines begin with the 2006 Muga Reserva, a blend of 70% Tempranillo, 20% Garnacha, with the balance Mazuelo (Carignan)  and Graciano. It was aged for 6 months in wooden vats before spending 2 years in 60% new French and American oak. Purple-colored with an already complex bouquet of pain grille, mineral, violets, black cherry, and blackberry, on the palate it is smooth-textured, layered, and concentrated. It conceals enough structure to evolve for 1-2 years and will offer optimal drinking from 2012 to 2026. It is an excellent value in serious Rioja." (04/10) 89 points Wine Spectator: "This appealing red is firm and fresh, showing ripe plum and black cherry notes, along with tobacco, chocolate and orange peel. Balanced and juicy. Drink now through 2012." (06/10)

The Muga wine cellars were founded in 1932 by Isaac Muga Martínez who originated from a family with strong ties to the winemaking industry. On the death of the founder in 1969, his children Manuel, Isabel and Isaac Muga Caño took over the reins.

Two years later in 1971, they moved their headquarters to their present location in the traditional Station District on the outskirts of Haro. Bodegas Muga has continued to grow as the years have passed but it has never lost the spirit or aptitude of a family-run company.

The winery controls every step of the viticultural and vinification process from the vineyards to making their own barrels and fermenting and aging the wine entirely in oak. Muga is one of only six estates in the world that owns its own cooperage and they import the oak directly from the United States and France. Bodegas Muga is one of the oldest, most elegant and traditional Rioja producers.

Pazo Señorans Albarino Established in 1989, Pazo de Señoráns is situated in a stunning ancestral 14th-century ancestral home located in the Val do Salnés sub-zone. Purchased in 1979 by Marisol Bueno and Jacques Mareque, the historic buildings have been restored. Wines are 100% Albariño and are marketed under the Pazo Señoráns brand.

93 points Parker:  Pazo Señorans’ 2009 Albarino beautifully displays the high quality of the 2009 vintage in Rias Baixas. Light gold in color, it offers up a splendid bouquet of mineral, honeysuckle, lemon, and tropical aromas. Round, creamy, and remarkably concentrated, this outstanding effort will provide much pleasure over the next 4 years."

"...Sourced from the oldest vines in Rias Baixas, fermented in tank and aged on its lees with batonnage. Light gold-colored, it delivers an attractive nose of mineral, white peach, and lemon zest. Smooth textured on the palate, tropical flavors emerge along with lively acidity. This lengthy Albarino will drink well for another three years. Pazo de Senorans is usually a candidate for Albarino of the year made by anyone other than Raul Perez."

RECIPES

For the Albariño:  Salt Cod Cakes with Roasted Pepper Confit Serves 4

These crispy brandade cakes also make wonderful hors d’oeurves. Just make them a little smaller.

4 red bell peppers
2 handfuls cherry tomatoes
1 head garlic cloves, sliced
1/4 cup olive oil
1 pinch Salt and pepper
3 thyme sprigs, leaves removed
1 ½ pounds salt cod
2 large potatoes, sliced
6 garlic cloves, peeled and halved
1 bay leaf
1 thyme sprig
3 parsley stems
1/4 cup cream
1/2 teaspoon espelette pepper or hot paprika
1 handful chopped parsley leaves
1 handful chopped chives
1 pinch Salt and pepper
Panko breadcrumbs for dredging

Soak the salt cod in cold water in the refrigerator for 24 hours, changing the water every 3 hours. Drain and pat dry. Cut into large pieces and set aside.

Heat the oven to 300°F.

Seed the peppers and cut into thin fingers. Toss the peppers and tomatoes with the garlic, salt and pepper, and spread on a baking dish. Pour over the olive oil and bake for about three hours. During the last hour add the thyme.Set aside until needed.

Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme sprig, and parsley stems with string and add. Cover, just, with cold water and bring to a bare simmer. Poach until the potatoes and cod are tender, about 15 minutes. Drain.

Discard the herbs. Separate the cod from the potatoes. Mash the potatoes with the cream. Shred the cod finely. Then combine the two again, mixing until creamy. Stir through the piment d’espelette and the chopped fresh herbs. Check the seasonings.

Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into small cakes. Just before frying, dip them in panko to coat. Fry on both sides until very brown and crisp. Drain on paper towels.
Top a brandade cake with a few caramelized peppers and tomatoes.

For the Rioja  Grilled Skirt Steak with Mustard, Spring Onions and Taleggio Serves 6

This delicious grilled steak recipe was created by Chef Laurent Tourondel. The only change I have made to the dish is the Taleggio, which happens to be one of my favorite cheeses!

3 spring onions, thinly sliced
2 tablespoons sugar
6 skirt steaks, about 6 ounces each
Sea salt and black pepper
6 teaspoons Dijon Mustard
3 tablespoons chopped fresh tarragon
8 ounces thinly sliced Taleggio
4 large handfuls wild arugula
Juice of 1 lemon
3-tablespoons extra virgin olive oil

Saute the onions in a large saute pan over medium heat until tender and translucent. Add the sugar and continue to cook until the onions are caramelized and golden brown.

Lay the steaks on a work surface and season with salt and pepper on both sides. Spread one side of each steak with the mustard.

Sprinkle the tarragon over the mustard and top with the caramelized onions and cheese. Beginning at the thinner end of the steak,  tightly roll up the steak, jelly-roll style, and secure with a toothpick.

Grill steaks for about 7 minutes per side for medium-rare. Remove from the heat, cover with foil and allow to rest for 5 minutes.

Slice the steaks crosswise in half, and gently remove the toothpick. Place the steaks on warm dinner plates. Toss the arugula with the   lemon juice and olive oil; season with salt and pepper and arrange next to the steaks.

Serve immediately.

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