CVNE is one of the most historic and important wineries in Spain. Cvne, is situated in Rioja near the train station the oldest wineries of Rioja Alta established themselves, for the main reason of transporting their goods to the port of Bilbao. In 1879, two brothers decided to set up a winery. They named it C.V.N.E., Compañía Vinicola del Norte de España (The Northern Spanish Wine Company) or la Cuné, as it is commonly known.
But for all its tradition, CVNE is no fuddy-duddy winery. As matter fact CVNE has been on fire in the Wine Spectator lately. It all started at the end of 2013 when the WS:95 Gran Reserva Imperial 2004 became the first Spanish wine in the 25-year history of the Top 100 to be named the #1 Wine of the Year. The momentum continued in 2014 when the winery earned high scores across its range and another Top 100 placement for the overachieving (WS90) Monopole White 2013. 2015 was the third year in a row that a CVNE wine was featured on the list with the WS:93 Imperial Reserva 2010 taking the #56 spot.
The bell of the ball for me is the new release 2010 Gran Reserva!
2010 CUNE Gran Reserva Rioja 2010 $32.99
“This generous red shows a traditional character, with leafy, dried herb, tea and spicy notes framing dried cherry, licorice and leather flavors. Firm tannins and balsamic acidity impart structure. There’s plenty of depth here, culminating in a juicy, spicy finish. Drink now through 2025.”
Wine Spectator 94 Points
This is a classy wine that delivers a powerful punch for money. A wine that is in itself a special occasion, and paired with Paella makes dinner a party!For this recipe I cook the seafood and rice separately to keep the fish from over cooking, real traditionalist may have problem with this, but I find the dish turns out delicious.
Paella Valencia Mixta
¼ Cup Olive oil
8 ounces Chicken thigh, Boneless skinless
4 Ounces Chorizo (about 2 Links)
1 Tblsp Pimento de la Vera
1 Pound uncooked shrimp, peeled and deveined
1 pound the freshest fish available
8 ounces Mussels, de-bearded and cleaned
2 ounces Sardines
¼ cup sherry
2 cups Bomba or Paella Rice
1 Yellow Onion, diced
½ Pasilla Pepper, diced
1 Red Pepper, diced
3 cups Broth (vegetable, chicken or fish)
Water, as needed
1 ea Bay Leaf
½ Tsp Red Pepper Flakes
Salt and Pepper
1 Pinch Saffron
We hope you enjoy the recipe and find time to share some good food and wine with some friends and loved ones.