Spanish Wine Club Offerings and Recipes

Spanish Wine Club Offerings and Recipes - Nov '08

Two months ago, we sampled a wine from Priorat; this month we travel to the adjacent D.O.s (Denominación de Origen or official wine region) of Montsant and Terra Alta and present:

* 2004 Falset Montsant Old Vine Garnacha ($21) , a Grenache with great depth and minerality
* 2006 Viños Pinol Sacra Natura Terra Alta ( $24), an organic blend of Carignan, Cabernet, Merlot, Syrah and Tempranillo

Terra Alta and Montsant are two mountainous northeastern wine regions that are current hot spots that you may not be familiar with. Both of which are near the Catalonian capital, Barcelona.

Montsant is a fairly new D.O., just recognized in 2003. Circling the more famous area of Priorat like a target, Montsant offers similar character at more affordable prices. The grape varieties that go into both are native Garnacha, Carinena (Carignane) and increasingly, Syrah.

Terra Alta is high-altitude wine country with vineyards planted in the 1,200-foot range. A warm Mediterranean climate helps produce wines that are supple and powerful.

Vinos Pinol Sacra Natura was awarded 90 points by Robert Parker: "At the higher end of the portfolio, the 2006 Sacra Natura is certified organic. It is composed of 35% Carinena, 20% Merlot, 20% Cabernet Sauvignon, 15% Syrah, and 10% Tempranillo aged for 6 months in French, American, and Hungarian oak. Purple-colored, it offers up an enticing nose of cedar, tobacco, pencil lead, blueberry, and blackberry. This leads to a medium to full-bodied, layered wine with complex flavors, gobs of ripe fruit, and 2-3 years of aging potential. Drink this outstanding value in organic wine over the next 6-8 years.

The Falset OV Garnacha was also awarded 90 points by Parker and by Stephen Tanzer's International WIne Cellar: "Strongly perfumed nose offers a complex bouquet of smoky dark fruits, graphite, resiny herbs and spices. Fleshy and sweet, with deep blackcurrant and cherry flavors, brisk acid lift and soft tannins. Gains grip on the long, sweet finish. These vines are reportedly over 100 years old."

Recipes: Patatas Bravas 
I love the simplicity and flavor of Spanish Tapas. For this months wines from Montsant and Terra Alta, I have chosen two interesting and relatively easy hot items to serve at your holiday parties. These dishes with some sliced meats, olives, and cheeses will make a bountiful table of snacks.

 1 1/2 lb small new potatoes (about 2" diameter) 
5 tbsp olive oil
2 cloves garlic
sliced 3 ea dried chilies seeded and chopped 
1/2 tsp ground cumin 
2 tsp smoked Spanish paprika
2 tbsp red or white wine vinegar 
1 ea red or green bell pepper seeded and sliced
salt to taste

 
Boil potatoes until tender about 10 minutes. Drain and quarter.  Using a mortar and pestle grind together garlic, cumin, chilies, and paprika. Add vinegar.  Heat olive oil over medium high heat. Add potatoes and bell pepper and brown potatoes. Stir in vinegar mixture, taking care to coat all potatoes. Add salt to taste and serve.

Artichoke Rice Cakes with Manchego
These unusual little croquetas contain artichokes in the rice mixture, and they break open to reveal a melting cheese center. Manchego is made from sheep's milk and has a tart flavor that goes wonderfully with the delicate taste of the rice cakes.
Serves 6

1 large globe artichoke
2 oz butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 oz rice ( Arborio)
2 cups of hot chicken stock
2 oz grated fresh Parmesan cheese
5 oz manchego cheese, very finely diced
3-4 tbs fine corn meal
olive oil for frying
salt and ground black pepper
fresh flat leaf parsley, to garnish

Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely.
Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute.
Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours.
Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.
Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.