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Lenny’s Weekend Wine Pairing: Chicken Afritada and Petalos Mencia

The cuisine of the Philippines’ represents some of the most delicious and fascinating food around. The style of cooking has evolved over the centuries from the Austronesian roots to a mélange of Chinese, Spanish, Indian and more recently American influences. Local ingredients mixed with diverse cooking techniques have created a cuisine that is once familiar and distinctive.
The Chinese brought Soy sauce, fish sauce, techniques like stir frying and noodle making. Trade opened up even more ingredients and techniques from close neighbors like Mallacca and Java to as far away as India and Arabia that all made their mark on cuisine. Spanish colonizers brought with them the produce of their empire, the Americas. Chile Peppers, tomatoes, corn, potatoes along with techniques like cooking with garlic and onions. Spanish and Mexican dishes both make their way into the cuisine.
There are many classic dishes: from Lumpia to Adobo. A particular favorite is Afritada. This is a dish that applies Spanish technique, American ingredients and touch Asian influence and Filipino flair.


There are many ways to pair a dish like this. It’s not too spicy and just a little sweet and savory. You are going to want a wine that is has some intensity, good acidity and little fruit. For white, a New Zealand Sauvignon Blanc is an almost ideal match. For red a Spanish Garnacha or Tempranillo would work nicely but a Mencia from Bierzo is just about perfect.

CROWDED HOUSE SAUVIGNON BLANC 2016 $11.99 btl / save $4
This wine blew our socks off! A quintessentially Marlborough Sauvignon Blanc with bright aromas of guava, citrus fruits, and sweet crushed herbs. The palate is elegantly proportioned with lovely soft acid carrying the fruit flavors to a long, pure finish. This wine keeps you coming back for more; and at price you can afford to.

VINA HERMINIA CRIANZA 2013 $11.99 btl / save $4
“Talk about a stunning value!” – Arnie Milan. “An elegant and intense nose comprising black fruit, blackberry and herbs, with a real medicinal edge is followed deliciously by a well-structured palate of licorice, plums, tobacco and black fruit notes, which also has round meaty tannins, a lovely texture and a beautiful long finish.” 95 points Decanter

Or if you want something really cool try a Mencia from Bierzo.

JOSE PALACIOS ‘PETALOS’ BIERZO 2015 $19.99 btl / save $5
A fine representation of what is possible in both the Bierzo region as well as with the grape Mencia. Delicious tart red strawberry, Bing cherries, anise and impressive earthy aromas. Crisp red fruit on the palate, savory, smooth and caressing without sacrificing structure. All from vines ranging between 40 and 90 years of age on slopes (half of the grapes around the village of Corullón and the remainder in the rest of Bierzo). It’s a showy, approachable, aromatic and open version of Pétalos. 92 pts Wine Advocate

This Pineapple Chicken Afritada features chicken and tons of vegetables simmered in a flavorful tomato sauce. Vibrant, colorful, super delicious!

INGREDIENTS
2soy bean oil tablespoon
2 lbs chicken thighs, deboned and cut in serving pieces
Salt and pepper
1 teaspoon paprika
1 pound Linguiça or Longganisa sliced
4 cloves garlic coarsely
1 small onion, julienne
1 red pepper Julienne
1 yellow pepper Julienne
3 bay leaves
1 can diced tomatoes
1 8 oz can Pineapple chunks
1 cup chicken stock
2 tablespoon tomato paste
2 potato, peeled quartered
1 carrot cut into chunks
1/4 cup green peas
1 tablespoon sugar
2 tablespoon cider vinegar
2 teaspoon Fish sauce

1. Trim chicken thighs of any excess fat and season with salt, pepper and paprika
2. In a large skillet heat oil and brown chicken pieces on each side move to platter.
3. Add Linguiça onions and peppers stir to soften. Add garlic and bay leaves.
4. Add tomatoes, pineapple, stock and tomato paste. Bring to a simmer add potatoes, carrots and peas.
5. Return chicken to pot, cover and simmer 15 minutes.
6. Add cider vinegar, sugar and fish sauce
7. If the sauce is to thin remove chicken and simmer to reduce.
8. Serve with rice.

Cheers!

@Chef_Lenny

 

Weekend Wine Pairing Paella Valencia + Cistum Granacha

When someone says Spanish Cuisine the first dish that comes to nearly everyone’s mind is Paella. And yes, you can find Paella in virtually every city, village and taberna. Historically, Spain was divided into small kingdoms; each one with its own language, culture and cuisine. Today, Spain is divided into 17 Autonomous Communities, each one with its own unique cuisine.

Valencia, in Eastern Spain, is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. Paella has ancient roots, but its modern form originated in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.  Although many people regard Paella as the national dish of Spain, Valencian’s regard paella as more than just a dish – it is also one of their most identifying symbols.

There are as many different Paella recipes as there are Spanish Mothers and Chefs. Paella de Marisco (seafood), Paella de Verduras (Vegetarian), Paella Mixta (freestyle) and Paella Valencia are the most common dishes. Paella Valencia traditional will be served with short grain rice, green beans, snails, chicken or rabbit, chorizo and of course Saffron and Pimenton de la Vera.  Below is my Paella Recipe, and like I said, every Paella recipe is different. Mine is unusual in that I cook the delicate fish separately from the rice, because I want the fish to be as fresh and light as possible.

Lenny’s Paella Valencia Mixta printable recipe

Pairing with Paella is easy – a lighter white like Albarino or Verdejo or a softer red like Rioja or many of the great Garnacha (Grenache) Spain has to offer. Today, I am pleased to show a new one we just discovered – a beautiful and affordable red made from 120 year old vine Garnacha from Navarra.

2009 Rafael Reverte Cistum Garnacha Navarro $14.99

“The 2009 Cistum was sourced from 120-year-old ungrafted pre-phylloxera vines aged for 6 months in new French oak. Cedar, pencil lead, Asian spices, incense, and black cherry liqueur aromas are some of the elements leading to a voluminous, focused, layered wine with enough structure to evolve for 2-3 years. This remarkable example of old-vine Garnacha will be at its best from 2014 to 2024.”

92 Points – The Wine Advocate

In the twelfth century, the Cistercian monks of the Monastery of Fitero planted their first vines of Grenache and began the preparation of a unique and exceptional wine. Rafael Reverte has recovered Pie Franco vineyard planted in 1899, before the step of Phylloxera, to produce a wine of legend within reach of very few: “Cistum”.

Taste this wine Saturday from 2 pm to 5 pm

Taste Lenny’s Paella Wednesday April 5th 6 pm with Special Guest Victor Palencia of Palencia Winery!

I Love Esoteric Wines: Moscatel Seco

Moscatel SecoI’ve always been a fan of Spanish whites, especially Verdejo, Viura, and Albariño. These wines are all great porch-pounders and crush it with seafood. Recently I was presented with the 2008 Botani Moscatel Seco and was intrigued; I’ve only seen sweet versions of Spanish Moscatel, which I’m guessing is why they make a point of putting “Seco” (“Dry”) on the label.

I was pleasantly surprised to read that the Botani is a collaboration between Jorge Ordonez and the late Alois Kracher. Most famous for legendary Austrian sweet wines, it was exciting to find out Kracher was involved in making dry whites in, of all places, Spain.

The Botani was also a geographic discovery.  The grapes are grown on the slopes of the town of Almachar. It’s not an area I am familiar with, and when I did a quick search I found an idyllic photograph. Wowzers! It’s funny how right it is that this wine comes from this place: I couldn’t dream of a better view to soak up nor a better wine to drink up. This wine is all blue skies, billowy clouds, and clean, thoughtful structure.

So are you a fan of Spanish whites? What are some of your favorites?

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