Your ABC guide to Sherry Styles

It’s Sherry week, so what better time to get to know this misunderstood and underated tipple? Sherry lovers around the world have been banging the drum for these unique, moreishly saline, food friendly sippers for years and finally, the message is getting through: Sherry ‘proper’ is not sweet! Read that again. Here’s why it’s time to reacquaint ourselves with this liquid treasure from the sun-soaked vineyards of southern Spain. 

Wine? Spirit? Liqueur? What exactly is Sherry?

In recent years, Sherry has experienced a renaissance, with younger generations discovering its charms and Sherry bars popping up in trendy neighbourhoods worldwide and restaurant lists boasting numerous offerings. But what is it exactly? In a nutshell, Sherry is a fortified wine that hails from a triangle of villages in Spain’s Andalusia and more often than not, it is bone dry. Yes, there are two types of sweet Sherry - naturally so or not so naturally so - but when wine lovers talk about authentic Sherry, it’s the dry stuff they mean.

It all starts with Palomino Fino grapes, which are grown around the city of Jerez de la Frontera in Andalusia. Being an ‘Old World’ (European, essentially) wine style, it takes its name from the place rather than the grapes and ‘Sherry’ is just a poor (in my opinion) English translation of ‘Jerez’. Wine is made by grapes here in the normal way, but just before fermentation ends, a splash of grape spirit is added to stop the process and fortify the wine. The historical reasons for doing this were many, but the key reason was to raise the wine’s alcohol content to make it less susceptible to spoilage, especially during transportation. After all, the Andalusian climate is warm and humid, so normal wine would go off very quickly in the days before air conditioning. 

What makes the dry styles of Sherry unique?

It’s what happens once the wine is fortified and put into wooden barrels that the Sherry magic happens: A small amount of space is left as the liquid ages and the region’s humidity causes a thin layer of yeast called ‘flor’ to develop on the top of the wine, which helps protect it from being completely oxidised. Whether this flor layer remains intact or not and how long it remains then defines the final style of the Sherry inside the barrel. Here’s a rundown of the five, stunningly dry Sherry styles and a cheeky, naturally sweet one to try:

Manzanilla (15-17% abv typically)

Manzanilla is the seaside cousin of the famous Fino and has an unmistakable maritime vibe. It can only be made in the town of Sanlúcar de Barrameda and has a characteristic chamomile note (manzanilla is Spanish for chamomile). It also tends to be a touch lighter and more saline than Fino. Picture sipping the sea breeze captured in a bottle with a delightful, fresh bread yeastiness. Great with savoury snacks and salty cheeses. 

Try: La Gitana Manzanilla, £9.75 from Tesco 

Fino (15-17% abv typically)

Fino is a similarly pale and bone-dry style that's as crisp as a newly ironed shirt. Unlike Manzanilla, it can be produced in any of the three towns within the Sherry Triangle and has more of a roasted, salted almond note with hints of crunchy apple. A great aperitif that also loves salty snacks and can cut through fried food like a blade. It’s also awesome with tonic. Incidentally, the famously sweet ‘cream’ sherries that Granny loves are often Finos with added concentrated grape must or grape syrup. 

Try: Tio Pepe Fino, £13 from Sainsbury’s, Morrisons 

Amontillado (17-22% ABV typically)

While both Manzanilla and Fino are made with wines where the flor layer has stayed intact, Amontillado is what you get when flor is removed. Starting life as a Fino, it spends  time ageing in barrels before having a slosh of brandy for fortification. This spirited wine then moves to a new barrel, where it begins its journey into oxidative ageing, resulting in a darker, amber colour with notes of roasted nuts, tobacco, spice and dried fruit, all the while keeping  a tangy saltiness. Amontillado can also have a bit of PX (see below) added for sweetness.

Try: Gonzalez Byass Vina AB Amontillado £16.50 from Ocado 

Oloroso (16-20% ABV typically)

Made deliberately without any flor from the start and subjected to extensive ageing, Oloroso is the darkest dry Sherry style and is full-bodied, concentrated and complex. Silky smooth and intensely nutty in character, it has wonderfully Christmassy notes of dried raisins, figs and salted caramel. Stunning alone but it also loves mature cheeses and can handle game too. 

Try: No.1 Emilio Lustau Dry Oloroso, £13.49 from Waitrose 

Palo Cortado (17-22% ABV typically)

Palo Cortado is the style to ask for in a bar if you want to show off your Sherry skills. Made often unintentionally when the flor layer naturally dies away on wines destined to be Fino or Amontillado, PC combines the dryness of Amontillado with the nuttiness and body of Oloroso. Think tangy, salted almonds, hazelnuts, dried fruits, toffee, and vanilla oak. It’s what the Sherry hipsters are drinking!

Try: Very Rare Palo Cortado, £8.49 for 37.5cl from M&S and Ocado 

Something different:

Pedro Ximenez (PX)

PX, as it is affectionately known, is a sweet style of Sherry made with very ripe, white, Pedro Ximenez grapes, which are air dried on mats to concentrate sugars and flavours before being gently pressed. The lusciously sweet juice is then aged in barrels for a long time - sometimes decades, to achieve a thick, dark, treacley consistency and flavours of dried fig and baking spice. Stuff the chocolate sauce, pour this over your ice cream! Note: This is not the sweet ‘cream’ sherry beloved by elderly parents at Christmastime. 

Try: The Best Pedro Ximenez, £7 for 37.5cl from Morrisons 

Ultimately, there’s nothing at all wrong with these stalwart cream styles, especially the top names like Croft Original - and they still sell by the truck load during the festive season. It’s just not what the Sherry revolution is about. So, why do we all assume Sherry is always sweet? I blame onomatopoeia. And 1980’s trifle.

Where to taste Sherry this Sherry Week?

Check out www.sherryweek.wine to see all activities for Sherry Week 6th -12th Nov 2023

UK specific events here!

TalkTV: Award-Winning Wines From Spain

When we hear the words Spanish wine, what do we immediately think of? Rioja? Certainly. Cava? Probably. Anything else? Today is all about discovering some grapes and regions that wine buffs love but that don’t get enough recognition in our normal, wine-drinking consumer world. Below, I’ve picked three wines that recently made the top 100 list at the prestigious Wines of Spain Awards, judged by a top team of wine pros. CLick the button below to see the full list.

Godello

Godello is a Spanish white wine grape that has been finding favour over recent years as a great alternative to Sauvignon, Soave, Gavi and the usual suspects. It’s most popular in Galicia where Albariño is king, but can be found in other Spanish regions as well as across the world where it is also known as Gouveio (Portugal) and Agudelo (France). It’s a grape whose style will change based on terroir and winemaking techniques but very generally, is often zesty, refreshing, saline and textured with notes of grapefruit and lime and a hint of smokiness. 

Try: Godello Pepa Porter, Adegas Terrae 2021

Hailing from the lesser known, dry and granite-rich D.O. Monterrei, which is located in the southeast corner of the province of Ourense in Galicia, this wine made the top 100 list and is cracking value. Think savoury stone fruit and a slick of salty licorice and lime. Delicious. 

Find it for £12-13 from Vinissimus & VinoDirect.com 

Garnacha Blanca (White Grenache)

White Garnacha, aka Grenache, to give it its more usual French name, is a grape that has been on the rise in Spain recently and does fantastically well. This is probably due to the popularity of red Grenache (Grenache Noir), even though it’s technically a different grape that behaves very differently. We are seeing a revival of Garnacha Blanca in the regions of Priorat,  Aragón and Montsant but it is also increasingly common in Rioja blends as well as in top end, single-varietal wines. It’s storming it in Navarra too at the moment, with acreage growing from 2.5 to 123H in fifteen years. It is no longer a minor grape variety so if you like rich and weighty white wines, seek out a Garnacha Blanca. Try this grape with rich and creamy poultry or rice dishes. 

Try: Perelada Només Garnatxa Blanca 2021 (Best White Over £10)

Hailing from the region of ​​Empordà in Spain, this is 100% white Grenache and a great example of it at that. Think weighty, fleshy and creamy white wine with notes of melon, vanilla, baked apple and white chocolate. Great with food like hard cheese, nuts and poultry. 

Find it from £10.50- at Vinissimus & AMPS Wine Merchants

Ribera del Duero

Not a grape but a wine region, Ribera del Duero D.O. is located about 200 miles southwest of Rioja in the greater region of Castilla y León on the banks of the Duero River. It is famous for making powerful red wines predominantly with the Tempranillo grape, like Rioja but while the wines tend to use the same blends as their more famous neighbour, the style is more concentrated, pure fruited, complex and powerful thanks to harsher, hotter conditions and slightly different soils. They are beefy wines that do well with hard cow cheese and meaty dishes. 

Try: Laderas del Norte, Arzuaga, Ribera del Duero 2020

The powerful, organic red is concentrated but silky in texture with wild strawberry and spice notes, licorice and chocolatey notes. Needs some time open and it will age beautifully. Find an older vintage if you can.

Find the 2017 vintage at Harvey Nichols & Wadebridge Wines for £20- £21.50

Find out what else we’ve been tasting with Mike Graham on talkTV here. 

Thursday Club with talk RADIO: Albariño for Albariño Day!

The 1st of August is Albariño Day! Yes, another wine grape day that serves as a fantastic excuse to take a deep dive into a particular wine style. Wouldn’t it be nice if we could LITERALLY do that? Today’s tasting aim is to show that this classy, citrussy, peachy, white Spanish grape is no one trick pony. Experimentation is happening all over the region of Rias Baixas in Galicia, northwestern Spain (where this grape is the queen), which means that we have several styles to choose from these days. Some are zesty and refreshing, perfect alone. Others have a creamy weight thanks to extended ageing on the lees (dead yeast cells left after fermentation) and there is more and more oak ageing happening too that increases texture and body and in some cases, adds a touch of spice. These last two styles can handle various types of cuisine very well. See this article for more on the Albariño grape and its spiritual home in Rias Baixas. 

Don’t forget to check out albarinoday.co.uk for details of

promos and events near you! 

Pazo de Villarei Albariño, Rías Baixas 2020

Pazo translates as a typical house of the region, so something a bit like ‘domaine’ in French. This wine hails from the O Rosal sub-region of Rias Baixas and is a great place to start your Albariño journey, thanks to its approachable, fruity, citrussy freshness.

Find it at The Wine Society here for £9.95.

You & Me Albariño 2019

Taking a small step up with grapes harvested from the Salnés Valley (the most northern and coolest subzone of Rías Baixas), this wine is perky and fresh with floral notes and a touch of peach. There’s a little more body and complexity than the previous wine, so it can handle foods well, especially hard, nutty cheeses, white fish and seafood. 

Find it at Ocado here for £13.99.

Santiago Ruiz `O Rosal` Rías Baixas 2019

Here’s a wine that showcases how well Albariño can blend with other grapes. While 82% is Albariño, there’s a smattering of other local grape varieties that we more traditionally see used in the Vinho Verde wines of Portugal which are literally just around the corner from Rias Baixas. There’s 9% aromatic Loureiro, with 4% Caíño Blanco, 3% Treixadura and 2% Godello for good measure. It’s a crisp and refreshing Albariño with added notes of lime, white flowers and an interesting herbal note too, like lemon balm. One to savour but is still incredibly easy to drink. 

Find it at Bodega Movil here for £17.95.

Check out this link for an article and short video all about Albariño from Rias Baixas! Also, to be in with a chance to win a case of these gorgeous wines head over to our competition!

Why Albariño from Rías Baixas is the Next Big Thing in White Wine

Celebrate Albariño Day on the 1st August!

Check out AlbarinoDay.co.uk for details of events and promos all around the UK.

We’ve seen various grape varieties take their place in the sun over the last few years especially in the UK market. With some, it’s because they are easy to say. With others, it’s because the wines from that region offer a clear, recognisable personality. Enter Albariño in this camp; the white wine grape taking the wine world by storm as consumers seek out whites with flavour and freshness as well as complexity and texture. Here’s everything you need to know about Spain’s flagship white wine grape from the country’s premium white wine region: Rías Baixas. 

The Mermaid of Wine Grapes

You know us and our penchant for describing grape varieties as personalities? Well in our minds, Albariño is the elegant mermaid of wine grapes, swimming in the stormy seas of Galicia. Imagine the scent of ripening lemons, wet granite rocks and sea spray as she calls us with her siren song, that pale and peachy complexion shining in the water. In a classic tasting note, Albariño is pale, dry, crisp and fresh with notes of lemon citrus, white peach and a cool, saline kick on the finish. 

Albariño from Rías Baixas 

The stunning region of Rías Baixas can be found on the southwestern coast of Galicia, which itself is located to the very northwest of Spain. It’s a beautiful location made up of lots of small fjords (known as rias) set out over four estuaries. Compared to the rest of Spain, Rías Baixas is particularly green thanks to its high rainfall and misty mornings. It does also however boast over 2,200 hours of sunshine per year, which together help vines produce healthy, ripe grapes. 

As a wine region, Rías Baixas comprises of five distinct subregions, which each offer subtle variations on the classic Albariño style thanks to differences in their geography, though there tends to be granite-heavy, mineral-rich soils throughout. These sub regions are Ribeira do Ulla, Val do Salnés, Soutomaior, Condado do Tea and O Rosal. You will currently see these on the label as Rías Baixas Salnés, Rías Baixas Condado and Rías Baixas Rosal only. If the wines are simply labelled ‘Rías Baixas Albariño’, it means they are made with 100% Albariño grapes from any sub-zone.

Unusual vines 

Due to the humidity in the region, vines are often planted up to seven feet high to allow air to circulate (thus preventing mildew) and helping the grapes to ripen evenly. The vines are supported by granite posts called ‘parras’ where they form canopies and the bunches are harvested in the Autumn by pickers from below.  If you drive around the region, you will see lots of small vineyards with these parras, all owned by single families. There is a long history of artisan families passing down their vines through the generations and this is why hand harvesting has also always been important as this is how it was always done. Combine this with the unique terroir in Rías Baixas and wines that so beautifully express their sense of place and you have real fine wines in your hands. 

More than just a white wine

Unusually for a Spanish wine region, 99% of all wines made in Rías Baixas are white and of these, 96% of the grapes used are Albariño! Of the remaining 4%, there are 13 other local grapes allowed in the DO; most of which are blended with Albariño, though you will occasionally see some of them standing alone. The most important ‘other’ grapes are Treixadura, Caiño Blanco, Torrontes, Loureiro and Godello. Red wine is made in Rías Baixas (Rías Baixas Tinto) but it’s rare at under 1%. Sparkling wines (Rías Baixas Espumoso) are also still very rare, but we are starting to see some well-known producers experimenting - and to great effect. 

Albariño wine style trends in Rías Baixas

Here’s the geeky part! Producers of Albariño in Rías Baixas have been experimenting over the last few years, finding ways to make their wines age for longer, to create more food friendly styles and generally put this grape through its paces to see what it is capable of. As a result, we are seeing producers try more maceration of the grapes with their skins before fermentation, which increases the aromatics and gives more structure. They're opting for native yeasts to kick off this ferment too as they've noticed that it gives the wine a more authentic, less generic flavour. In very ripe years, some barrel ageing (Rías Baixas Barrica) is now starting to be used to tone down the overt fruit and balance things up, offering a more robust texture. One particularly exciting development however, is seeing producers let the wine sit on its lees for longer (the dead yeast cells left after fermentation). This gives body, weight and structure to the wines and means they can age for a bit longer. It also means that these wines can take a bit more on the food matching front, from nutty cheese to creamy, chicken and rich fish dishes. 

What to eat with Albariño

Albariño was born by the sea so naturally, it should be a top choice for fish and seafood. The lighter, more zesty styles are great by themselves or make a fantastic aperitif with salmon blinis or fresh sheep cheese. The weightier, more lees-aged or barrel-aged wines can take some heavier textures and flavours, be that nuttier cheese or grilled, smoky flavours. Creamy pork and potato dishes work well here too. All in all, it’s a very versatile grape variety!

Try these Albariño Wines

We’re seeing more and more Albariño from Rías Baixas in the UK every year, with exports having increased by twenty five times in the last nine years alone. Many supermarkets now stock their own label Albariño wines as well as carrying key brands and more gastronomic styles of wines can also be found in independent shops, bars and restaurants. Here are some to try.

You & Me Albariño

With grapes harvested from Salnés Valley, which is the most northern and coolest subzone of Rías Baixas, this wine is perky and fresh with floral notes and a touch of peach. Very easy drinking.

Size: 750ml
ABV: 12.5%
Find here: £13.99

Serra da Estrela Albariño, Adegas Valmiñor 2020

Another refreshing Albariño with a touch more body and great salinity. Think peaches, lemon peel and white flowers. So pretty!

Size: 750ml
ABV: 13%
Find here: £13

Lagar de Cervera Albariño

A creamier, weightier drop this thanks to some extended lees ageing, making it a perfect match for food such as white fish and seafood. Grapes harvested in O Rosal and Condado.

Size: 750ml
ABV: 12.5%
Find here: £14.99

Linar de Vides Albarino, Bodegas Coto Redondo

Another elegant white with the perfect balance of citrussy freshness and creamy texture. This is the wine to take home to meet the parents. A great all-rounder, with or without food.

Size: 750ml
ABV: 12.5%
Find here: £14.99

For more wine content make sure you check out these articles next.

The Best Spanish Wine Region You Never Knew About: Cariñena

Words by Helena Nicklin

In the Northeast of Spain, nestled within the Ebro Valley of Aragón between Barcelona and Madrid, is a wine region that to any non Spaniard, once they discover it, seems to be the country’s best kept secret for wine: Cariñena. Brimming with history and some of the oldest vines in Spain, Cariñena is one of those areas that should absolutely be on your radar. For despite its long history and old vines, which produce wines with complex and intense flavours, its more famous neighbours (Rioja and Ribera del Duero) steal the limelight - but also, the price tags. Cariñena wines show impressive quality for their prices. Here’s more about some of those reasons why.

The Cariñena Wine Region

History

Evidence has been found of winemaking in Cariñena since the 1st century, where wine was aged in earthen vats. The Iberians talked about wild vines and after them came the Phoenicians who brought with them various cultivation techniques. As so often happens however, it was the Romans who helped increase in the production of wine and ever since then, wines from Cariñena found their place at important, historical moments, as gifts from royalty (Ferdinand 1 was a big fan and took it with him on his tours) to playwrights and philosophers. Such was Cariñena city’s vinous legacy, King Alfonso XIII granted it official city status in 1909 in recognition of this and its key role in the fight against phylloxera, the wine louse that decimated many European vineyards in the years before. The fact that the region itself gave its name to a grape that now has international fame, Cariñena, also known as Carignan, Samso and Mazuelo, speaks volumes of its wine culture.

The Wine

Since 1932, the Cariñena wine region has had its own Protected Denomination of Origin (Denominación de Origen Protegida) or ‘DOP’, similar to the French appellations, which simply means that wines are made according to rules that protect authenticity and quality - and it’s quality well worth protecting, thanks to its varied terroirs. 

A diversity of wine styles

Cariñena is celebrated for its old vines at different altitudes, its soils with ancient stones and a special wind known as ‘el cierzo’, that helps bring unique characteristics to the wines of the area. Growing in these soils are grapes indegenous to the region, with two in particular sharing the crown: Garnacha (also known as Grenache) and of course, Cariñena, which we know better in the UK & US as Carignan(e), both of which have an impressive number of vines over 45 years old. The Cariñena region is the true home of the Cariñena and Garnacha grapes; you could do a masterclass in them just from this region alone, discovering the juicy, modern, fruity styles all the way up to the more complex, spicy and aged wines from the older vines. 

Although Garnacha and Cariñena are king and queen of the wine grapes in this region, there are many other grapes used here too; some local varieties and other international ones. Combine these with the varied soils, altitudes and techniques and you’ll find an amazingly diverse and truly authentic array of wine styles from deep, rich reds, to cool whites, vibrant pinks and even bubbles, all at different quality and price levels. There is another key reason why the Cariñena region has been going from strength to strength in recent years however, and it’s all to do with people working towards a shared goal - and a goal that wouldn’t be possible without one particular, very special winery…

Grandes Vinos

Grandes Vinos was born out of a passion and a vision to raise all ships higher by working together. It all started in 1955 when the Cooperativa Vinicola San Jose de Aguarón was established, bringing together 155 growers and their families to share equipment and make wine. By 1960, almost all vine growers in Aguarón were members of the coop, but they knew they needed more help if they wanted to reach a global market. They looked around to see what others were doing and how they could potentially pool resources - physical and experiential - in order to reach the quality levels and pricing needed to compete on a world wine stage. Finally, in 1997, the Vinicola San Jose joined forces with four other coops to become a part of a professionally managed group. Grandes Vinos was born. 

Today, nearly 70% percent of all income for the residents in Aguarón comes from viticulture. It has allowed them to keep their population when other smaller towns were being deserted by the younger generations and enhanced the services and infrastructure necessary for a good quality of life in the villages, from healthcare clinics and schools to banks, restaurants and shops.

The now legendary Spanish winery Grandes Vinos, has the great advantage of being the only winery of the DO that covers all 14 municipalities of the District of the Campo de Cariñena. It has unparalleled access to the rich and varied landscapes at different altitudes, packed full of vineyards of all ages, some of which are around hundred years old. They work with 10 different grape varieties over 4500 hectares and with 700 growers, many of which today are the direct descendants of those original winemakers. The result of this huge collaboration with their countrymen is their ability to offer a wide variety of wine styles over several unique labels, from premium, classic Spanish blends to modern, single varietal wines. You can take a full tasting tour of the region of Cariñena by discovering their much-loved brands:

The Grandes Vinos Wine Range

Using ten grape varieties, Tempranillo, Cabernet Sauvignon, Macabeo, Syrah, Merlot, Chardonnay, Garnacha, Cariñena, White Garnacha and Muscat from Alexandria, Grandes Vinos produces several unique labels:

Beso de Vino (Kiss of Wine) is the most accessible, youthful and fun label in the range, created to celebrate the creativity and joy of Spanish wine. The Beso de Vino mascot Antonio, a friendly looking cartoon character, adorns the labels in different costumes to denote the varied personalities of each wine inside and show that there is a style for everyone. If you download the Grandes Vinos app and point your phone at them, you can also see a brilliant augmented reality experience of Antonio. The wine style is intense but fruity and extremely fresh and there are frizzante wines too. When the Beso de Vino Syrah Garnacha blend was released it was the only wine under $10 to be awarded an impressive 90 points. This is where to start when you want to get into Spanish wine. 

El Circo (The Circus) is another modern, accessible label, created to celebrate the diverse characteristics of single grape varieties and their unique personalities, made without oak and without ageing. Each grape has its own circus character from the ‘trapeze artist’ Tempranillo to the ‘acrobat’ Garnacha. This is the range to do a masterclass in grape varieties, both classically Spanish and international.

Anayón is the most premium, icon wine label in the Grande Vinos stable, representing minute attention to detail in the winemaking process, from specific grape selection to hand selected barrels for ageing. These limited edition wines in numbered bottles showcase beautifully the maximum expression of the region of Cariñena in a glass.

Corona de Aragón (Crown of Aragon), so named in homage to one of the greatest kingdoms in Spanish history, celebrates the region’s deep-rooted, wine-producing prestige and culture. Another premium Grandes Vinos brand with high altitude wines over 500 metres ASL and both indigenous and international varieties over 40 years old, this is a label that produces smooth and silky aged wines as well as some Cava, Vermouth and other interesting tipples. 

Monasterio de las Viñas (Monastery of the vines), is named after the famous Monasterio de las Viñas, built by the Cistercian monks in the 11th century. It sits in a privileged place within the Sierra de Aguarón, an area known for its spirituality as well as the great quality of its wines. This is the Grandes Vinos brand with the greatest international presence and boasts fine wines made at altitude with oak ageing. 

Find our more about Grandes Vinos at grandesvinos.com

Spanish Food & Wine Pairing

The Grandes Vinos wine range is a great place to explore a variety of classic food and wine combinations as the wines are so versatile. Try these pairings below with a varied selection of red wine styles. 

FISH: ‘Bacalatus Edulis’ by chef Lucio Lanzan Chueca

Wine match: Anayón Parcela 15 Cariñena

Ingredients

Cod fillet 
Porcini mushrooms 
Sweet onion (julienne sliced)
Garlic (finely chopped)
Guindilla (Spanish hot chili pepper) or regular hot chili pepper
Extra virgin olive oil

Method: Lightly fry the onion and add the sliced porcini mushrooms with a pinch of the garlic and cook until golden brown. In a separate pan, fry the sliced garlic with a small piece of the  chili pepper in olive oil, making sure to remove the garlic before it burns. Allow the oil to cool, then add the cooked onion and porcini mushrooms along with the cod fillets with the skin up. Cook over a low heat (70-80 Cº) while gently moving the frying pan and allow the sauce to thicken. Place the cod fillets over a bed of cooked onions and wild mushrooms. Cover with sauce and garnish with a few slices of fried garlic.

CHICKEN: Grandma’s Country Chicken in Chilindrón Stew

Chef: Domingo Mancho Mairal
Wine match: El Circo Tempranillo

Ingredients

2.4 kg Free range chicken
480g Red pepper
180g Green pepper
8 Cloves garlic
Bay leaf
600g Sweet onions
720g Fresh tomato
150g Cured ham
300ml Olive oil
375ml White wine
Paprika optional
Freshly ground salt and pepper
Finely sliced bread
Casserole dish

Method: Chilindrón is a tomato and pepper stew. Chop the chicken into 6 pieces from each breast and thigh. Season with freshly ground pepper. Slice the red pepper into medium-sized squares (remove skins if desired). Blanch and peel the tomatoes, remove the seeds and cut into pieces. Clean and slice onions into small squares. Clean and de-seed the green pepper and cut into medium sized squares. Peel garlic, leave 3 whole for frying and finely dice the rest. Cut the cured ham into squares, reserving 2 or 3 pieces to crisp up for garnishing. In a frying pan, slowly fry the whole garlic cloves until golden. Remove and save for garnishing. Fry the chicken until golden brown then add to the casserole dish. Fry the diced garlic, then add the cut ham squares, onion and a bay leaf and lightly fry. Allow it to mix for 5 minutes, then add the peppers and allow it to cook for a further 5 minutes. Add a small amount of paprika (optional) and the chopped tomato. In the casserole dish, add the white wine to the chicken and allow wine to reduce. Add the tomato and pepper sauce from the other frying pan and cook slowly until tender and the tomato and pepper sauce is almost dry. Season. Blend a small amount of the stew to add ‘snowcap’ decorations on the plate. To assemble, place 3 or 4 pieces of chicken on a plate encircled with the Chilindrón stew. Crisp some chicken skin, as well as the slices of cured ham. Lightly toast the slices of bread. Finally garnish with a sprig of parsley, thyme, or rosemary, as desired.

PORK: Breadcrumbs “Migas”

Chef: Enrique Pérez Prieto
Wine match: Corona de Aragón Crianza

Ingredients

2 large round loaves of dry/hard bread
3 cloves of garlic
150g cured ham cut into small cubes 
150g grapes (preferably smaller sized). 
Fresh chorizo, sliced
Eggs
Olive oil and salt.

Method: Allow the loaves of bread to air dry for at least two days before use so that they are hard. Mill them into small crumbs, then moisten with water and toss well until they are damp and full. In a large pot, fry the garlic with extra virgin olive oil and then add the breadcrumbs (‘migas’), stirring constantly so they don’t stick. Season to taste. In a separate frying pan with a small amount of extra virgin olive oil, fry the cured ham and the chorizo until they are crispy. Strain and add to the “migas.” To assemble, fill a plate with fried “migas” and the cured ham cubes and sliced chorizo, add small grapes, place a fried egg in the centre and enjoy. 

LAMB: Ternasco de Aragón braised in Coca Cola 

Chef: José Luis García Solanas
Wine match: Monasterio de las Viñas Gran Reserva

Ingredients

200g young lamb (we prefer Ternasco de Aragón)
660ml cola
1 onion cubed
6 cloves garlic (sliced)
300g Carrot (julienne sliced)
300g Swiss chard (julienne sliced)
30g Brown roux
Extra virgin olive oil
Salt and pepper

Method: Lightly fry the garlic cloves with the onion in olive oil. Once golden brown, add the carrots, Swiss chard and the lamb. Sauté everything for 5 minutes over low heat. Add the cola along with the brown roux and season. Cover the pan and let it boil for 15 minutes, tasting to season. Remove the meat and put aside. Pass the vegetables and sauce through a food mill and then strain to give a smooth jus. Add the pieces of lamb and bring to the boil for 2 minutes. Serve hot!

VEGETARIAN: Aragonese Ratatouille (VEGETARIAN)

Chef: Emilio Lacambra Mazano
Wine match: Beso de Vino Garnacha Rosé

 Ingredients

1 medium onion 
2 red peppers 
2 green peppers 
1 medium courgette
2 medium potatoes
4 cloves of garlic
Extra virgin olive oil

Method: Chop the onion and peppers into squares of approx 1 cm. Slice the courgette lengthways, then again into 2cm slices. Cut the potatoes into approx 2 cm squares. In a frying pan, sauté some garlic cloves (to give flavour to the oil), then fry each ingredient separately until half done and set aside. Combine the ingredients together and continue to fry over a low heat, stirring little by little with a wooden spoon. When placing all together, add salt. Optional: Fried eggs can be served with the dish and a small sprinkle of tuna in brine adds an intriguing kick.

DESSERT: Caramelized Torrijas

Chef: Salvador Alagon Sarasa
Wine match: Beso de Vino Old Vine Garnacha

Ingredients

1 Large round bread loaf, sliced
1l Milk
150g Sugar
500ml Cream
1 Cinnamon stick. 
1 lemon (zest only)
Ice cream

Method: In a small saucepan, combine the milk with the sugar, cream, a stick of cinnamon and the lemon zest and bring to the boil. As soon as it starts boiling, remove from the heat and allow to cool. Once cool, submerge the bread slices into the mixture before coating each side in sugar. Heat a non-stick frying pan and caramelise the bread on each side. Place each slice on a plate or piece of slate with a spoonful of ice cream (we like meringue milk), cinnamon powder and a few bits from the cinnamon sticks.

For more information about Grandes Vinos, go to www.grandesvinos.com

Listen also to our podcasts, episodes 17 - 21 here.

Your Two Minute Grape Guide to Cariñena

Carignan, also known as Cariñena, Carinyena, Carignane, Carignano, Samsó, Mazuelo and more is a grape that hails from Aragón within the region of Cariñena in Northeastern Spain. Follow Aidy and Helena as they take a closer look at the Cariñena grape…

Enjoyed this? Don’t forget to watch 5 Reasons to Try Garnacha.

5 Reasons to try Garnacha from Spain's Cariñena region

The Garnacha grape - also known outside Spain as Grenache  - makes wines that are easy to love. Fleshy and ripe, with notes of wild strawberry, licorice and cinnamon spice, its full-bodied without being overly dry and tannic. We’ve been on a journey of discovery to find out more about it with the help of Grandes Vinos…

Want to find out more about Spanish wine? Then, read all about the Cariñena wine region here.