Two Oaked Whites Very Good with Chicken and Chorizo Rice Pot

2014-10-29 18.49.32We discovered an interesting recipe by James Martin on the BBC Good Food website.  It’s called Chicken and Chorizo Rice Pot and is described as an alternative to Paella.

Chicken pieces are cooked with onion, red pepper, garlic, chorizo, tomato purée, thyme, white wine and chicken stock.  Rice is stirred in.  A very tasty and enjoyable meal.

We opened a bottle of Navajas Rioja Blanco Crianza 2010, a Spanish white from the Wine Society.

The wine is heavily oaked and this was evident in the strong creamy vanilla flavours throughout with hints of pineapple.  We thought the Rioja was a very good match with the meal.

We stayed with oak for the leftovers a couple of days later, but this time went for a bottle of Wither Hills Marlborough Chardonnay 2011, a New Zealand white also from the Wine Society.

We detected pineapple on the nose and buttery, creamy pineapple flavours with a lingering slightly sharp grapefruit finish.  The wine was another very good match.

A Lovely Spanish Red Blend is Perfect with a Traditional Andalucian Dish

2014-05-21 18.43.05We tried a Spanish recipe from Supercook – Huevos a la Flamenca, which is eggs baked with chorizo, onions and pepper.

The eggs are baked in the oven with sliced chorizo sausage, onions, garlic, canned tomatoes, sliced green pepper, pimiento and oregano.

For us this taste of Spain demanded a Spanish wine and we opened a bottle of Drac Magic Tempranillo-Garnaxta-Syrah, Catalunya 2011, a full-bodied Spanish red from the Wine Society.

We tasted red fruits, especially strawberries, black cherries, spiciness and a dark chocolate and vanilla sweetness.  The finish was smooth and rounded.  This lovely wine was a perfect match with the food.

A Chilean Merlot Better Than a Spanish Tempranillo with Chicken with Chorizo

We cooked Chicken with Chorizo from the Slow Cook Book.  The chicken and chorizo are slow cooked with red onion, coriander, thyme leaves, red and yellow peppers, courgette, garlic, tomatoes and sherry in a stock. The smoked paprika in the chorizo gives the sauce a rich deep flavour.  We served the stew with mashed potato.

To accompany this Spanish dish we chose a Spanish red and opened a bottle of Familia Munoz Family Reserve 2008 from the Sunday Times Wine Club. This is an oak-aged Tempranillo from La Mancha.  We liked this wine, but decided that although it wasn’t a clash with the food, the combination did the wine no favours, so we set it aside.IMG_0221.JPG (2)

We looked for something with a little more sweetness to match the chorizo and decided on a bottle of Doña Paulina Merlot 2012, a Chilean red from the Wine Society.  This medium-bodied wine had red fruits and enough sweetness to create an affinity with the dominating chorizo flavours in the stew.IMG_0220.JPG (2)

A Spanish Red is a Hit with a One Pot Spicy Pork Stew

We tried One Pot Tomato Stew with Pork Meatballs, Chorizo and White Beans – a Paul Merrett recipe from Economy Gastronomy. A very tasty, warming Spanish-style meal with lots of spiciness from the chorizo and smoked paprika in the sauce.

We decided on a Spanish red and opened a bottle of Gran Calero Monastrell Yecla 2006 from the Sunday Times Wine Club. We have drank this wine on a few occasions in the last few months, most recently and most successfully on 8th Feb with a similar spicy Spanish dish.

The black fruits came through well and the spiciness and vanilla sweetness chimed in beautifully with the sweetness of the smoked paprika and chorizo.  Another very good match for this wine.

An Aussie Chardonnay Good with a Chicken and Chorizo Paella

We had a Chicken Paella from Best Chicken Recipes.  It also contained Chorizo, Red Peppers, Tomatoes and Turmeric.  This was a tasty but not a particularly strongly flavoured dish and we opened a bottle of Croftwood Chardonnay 2009, an Australian white from the Sunday Times Wine Club. We last drank this with a Salmon and Prawn Chowder (see 1 Sept 2011).  The peach and melon flavours in the wine came though well again and there was a pleasant tangy finish.  A good match with the Paella.

Spanish Red Plonk Proves the Best Match with a Tricky Soup

We had Escudilla de Cataluña (Catalan Soup) from Supercook, which contains vegetables beef stock and chorizo.  This was one of those meals that proved quite a challenge to find a decent wine match.  We opened a bottle of Torre Ercilla Rioja Reserva 2006, a gift from some friends.  From Sunday Times Wine Club, this is a smooth, oaky Spanish Red made from Tempranillo, with ripe red fruit.  However, the dish did nothing for it, so we set it aside.  We had a couple of unfinished opened bottles of wine, so firstly we tried some Rosemount Shiraz 2009 from Costco, but this too did not work.  We then switched to white and tried some Namaqua Diamond Coast Chardonnay 2010  from Tesco.  A better match, but still not particularly good, so we resorted to some wine box plonk from Costco – Geni Tempranillo.  This, lighter, fruity, easy-drinking Spanish red actually worked quite well with the soup.