Join us this Saturday, June 29th from 2:00-4:00 p.m. for a free wine tasting. We’ll be pouring samples of French and Spanish dry rosés and a stellar Rioja Crianza that will be perfect with the Garbanzo, Gamba and Romesco Paella recipe shown below. We carry Romesco sauce and Spanish garbanzo beans in a jar which makes the preparation of this paella incredibly simple. We also have Bomba rice in stock, saffron, ñora peppers and the Aneto fish broth. This is a sublime treat for seafood lovers and a great dish to serve on July 4th!
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TWO STORIED WINES JUST ARRIVED
Domaine Tempier Bandol Rose 2018 very limited ($44.00) This legendary wine has been the cornerstone of importer Kermit Lynch’s portfolio since the late 1970s. When Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, By 1941, Lucien and neighboring vignerons were working to reestablish the historic Mourvèdre grape plantings and earn Bandol its own AOC. This age-worthy and refreshing rosé has developed a cult following (for good reason), with Robert Parker describing it as the greatest rosé in the world. A blend of 55% Mourvèdre, 25% Grenache and 20% Cinsault, the grapes are harvested by hand. The wine is made with 65% direct press and 35% maceration on the skins to obtain more complexity. It undergoes partial malolactic fermentation and ages 50% in stainless steel tank and 50% in concrete tank for 7 months, developing a unique richness, balance, and structure. Fans of rosé should not miss this incredible wine! Just one case (12 bottles) available.
Marqués de Murrieta Dalmau Rioja Reserva 2012 ($69.00) If you love Super Tuscan reds as I do, you will be over the moon for Dalmau Reserva. This full-bodied red wine offers up incredible grace, structure, and balance. Dalmau is crafted by the same winemaker that produces silky and elegant Ygay Gran Reserva Rioja, and that oenologist’s hand shows in the layered complexity of Dalmau with notes of spice, toast and mineral. It has also aged to perfection and would be a fabulous accompaniment to grilled tenderloin or Iberico de Bellota Solomillo. The grapes are sourced from a single plot on the Ygay estate from 60-year-old vines. “The 2012 Dalmau Reserva–they call it their ‘modern’ red–is a wine that has evolved since the first vintage in 1994; it is now sourced from one single plot of vines, the Pago Canajas, within their Ygay Estate. The blend here is 70% Tempranillo, 15% Cabernet Sauvignon and 15% Graciano, and the aging is exclusively in new French oak barriques and it lasts some 19 months. The varieties of this wine are always aged separately and the blend is decided after the élevage; the blend is different according to the conditions of each harvest. This feels like a ripe and voluptuous vintage with aromas of blackberries and a minty hint, with an earthy touch. The palate is full-bodied with some earthy tannins, full of power.” 93 points Wine Avocate
GARBANZO AND GAMBA PAELLA
This recipe marries some of our favorite flavors. The texture of the garbanzos contrasts interestingly with the rice and the prawn-romesco combination is a flavor right out of Tarragona. Serve 8
¼ cup Olive Oil
6 cloves Garlic, sliced
5-6 cups Clam juice or Aneto Fish broth
2 pounds Prawns, peeled
2 cups Cooked garbanzos, such as Luengo jarred garbanzos from Spain
2 cups Bomba paella rice
1 cup Romesco sauce (use Matiz or Ferrer brand jarred Romesco, or make your own as shown below)
Salt to taste (remember that the clam juice is already salty)
Cook garlic slices in olive oil in a 17 inch, 42cm pan until they start to brown. Add 5 cups seafood broth and saffron.
Allow this to simmer until liquid is suffused with color from saffron.
Add prawns and bring to a boil.
Add rice and return to a boil.
Stir in the romesco and salt. Simmer until rice is done (20 minutes) adding additional liquid if needed.
Romesco is a Catalan sauce of tomatoes, red ñora peppers, garlic, vinegar and hazelnuts or almonds with stale bread as a thickener. It is one of those sauces of infinite variation with every cook having different proportions and variations on the ingredients.
4-5 Ñora peppers, re-hydrated with boiling water (if not available, use 4 tablespoon sweet pimentón)
2 tablespoon Olive oil for frying
1 slice (½ cup) Stale Bread
1 clove Garlic, roughly chopped
1 teaspoon Coarse sea salt
¼ cup Almonds (preferably marcona) and/or hazelnuts and/or pine nuts. In a pinch, walnuts can even be used.
1 Tomato, peeled and seeded. (Roasting the tomato adds depth).
1 sprig Parsley (optional)
1 tablespoon Red Wine vinegar or sherry vinegar (optional)
4 tablespoon Reserved liquid from ñoras
2 tablespoons Extra Virgin Olive Oil (if needed)
Break ñoras in half, cover with water and bring to a boil. Remove from heat and allow them to steep for half an hour.
Reserving the liquid, remove stems and seeds saving flesh and skin.
Fry nuts in olive oil until brown, remove with a slotted spoon.
Fry bread in olive oil adding more if needed.
Put garlic and salt in a mortar and blend together with a pestle or put them in a food processor and give it a couple of bursts.
Add cooled nuts with bread and grind.
Add ñora and blend in.
Add tomato, blend it in now.
If using parsley, add it now.
Season with a splash of vinegar. If serving with vegetables, go a little heavier on the vinegar. If using with fish, use a lighter hand or omit.
If too thick, add a splash of extra virgin olive oil.