2016 Lake Family Tempranillo Paired with Chorizo & White Bean Stew
The Wine
Tempranillo, from California? Ahhhhhhhh I don’t know. Oh, it’s from Spann Vineyards? Ok, we’ll try it!”
Cork Wines & Spirits has had a relationship with Spann Vineyards ever since we opened, and Spann wines constantly delivers. If you like Tempranillo or bolder med/light reds, this wine is a must try. WE90
This broad rich wine shows plenty of spicy mellow fruit and oak character, and a melt-in-your-mouth texture. It spent an extra-long 34 months in older barrels and tastes like warm cherry pie with a touch of brown sugar, yet without the sweetness.
The Pairing
Chorizo & White Bean Stew
We are excited this week to feature a new wine pairing by Jay. It is perfect for a cool SPRING day!
What you will need:
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Spanish chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt
freshly ground pepper
5 ounces baby spinach or baby Kale (about 10 cups)
Smoked paprika season to taste (optional)
How to prepare it:
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired.
Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Adapted from Epicurious