Pairings | Spanish red
Advertising feature: As one of Spain’s most highly regarded red wines you want to pair Ribera del Duero with food that will fully show it off but as it comes at a number of different price points and styles what type of ingredients and dishes work best?
When I scoured the website for existing pairings with mencia I was amazed how many dishes I’d suggested it with. It really is an incredibly versatile food wine.
When I’m not writing about food and wine matching I’m writing a book - and a blog - about budget eating called The Frugal Cook. So this week’s match is a chance discovery with a scratch supper I knocked up last night (for which you can find the recipe on the blog)
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
Last week I was in Galicia (for three days. Without my suitcase. Thankyou Easyjet) visiting the denominations of Valdeorras and Bierzo where the star red grape is Mencia. (For years I got them confused periodically thinking the grape was Bierzo and the region Mencia but I’ve finally got it straight.)
If you’re already a fan of Ribera del Duero wines you’re going to LOVE this case of wine. If you’ve never tasted them before you’re in for an absolute treat. THIS COMPETITION IS NOW CLOSED
The first of my random wine finds in this new series* is a young Spanish red called Desconocido #1 Tinto Joven 2013 from Alicante which is made from bush-vine Monastrell (or Mourvèdre as they call it in France).
I spend a lot of my time trying to discourage people from drinking their favourite red wine with a cheeseboard because it's so often a disappointment but every now and again you come across a red wine and cheese combination that really works.
I’m an ardent advocate of pairing cheese with white wine so it came as a bit of a surprise just how well the Spanish cheeses I was eating over the weekend went with the full-bodied Ribera del Duero wines I was tasting, many of which were over 14.5%
I know I talked about ox cheek a couple of weeks ago (with nero d’avola) but here it is again in an even better combination with Jumilla at a lunch hosted by wine importers Morgenrot at Bar 44 in Bristol.
Some of the most interesting wines I come across currently are from Spain but with restaurants closed I don’t often come across them these days. So full marks to the enterprising London restaurant Arros QD for holding a Saturday night wine tasting to show off some of the wines that are normally on their list.
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
This week’s match of the week isn’t a new discovery - roast meat with red wine isn’t exactly rocket science - but the fact that it was pork that was going so well with tempranillo rather than the usual lamb or beef intrigued me.