Pair

Tempranillo

Tempranillo wines are perhaps one of the most food friendly wines around. They offer versatility and value - without forsaking flavor and lift. Consider pairing them with their hometown favorites - tapas, pork, grilled or roasted entrees.

Recipes

Spanish-Style Chicken Stew

Ingredients:

Directions:

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  2. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
    Preheat oven to 400 degrees F (200 degrees C).
  3. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
  4. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Lamb Chops with Balsamic Reduction

Ingredients:

Directions:

  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Sausage and Pepper Sauce

Ingredients:

Directions:

  1. In a large saucepan sauté garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
  2. Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and, if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
  3. In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.
  4. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.