Bodegas Vega Sicilia 'Valbuena' Ribera del Duero Add
Penagudo Rioja Add
Vina Real Crianza Add
Wines are recomendations only and may not be carried by this store.

Bodegas Vega Sicilia 'Valbuena' Ribera del Duero

Attributes:
Producer:

Bodegas Vega Sicilia
Region:

Ribera del Duero, Spain
Varietal:

Tempranillo, Red Blend
Bottle Size:

750 ML

2003: WineAdvocate Rating: 94
Complexity:

mean, opulent, supple
Compliments:

powerful
Flavors:

black currant, blackberry, oak

2002: WineAdvocate Rating: 92

2002: Tanzer Rating: 89
Complexity:

suave, supple
Compliments:

stylish
Flavors:

blackberries, earth, herbs, lead pencil, ripe fruit

2002: WineAdvocate Rating: 94
Fruit:

sweet

2001: Tanzer Rating: 92
Acidity:

fresh, tangy
Body:

medium to full body
Complexity:

complex, supple
Compliments:

elegant
Flavors:

berries, cherry, coffee, dark fruit, oak, rhubarb, spice
Fruit:

sweet

2001: WineAdvocate Rating: 93

2001: WineAdvocate Rating: 92
Compliments:

classic

2000: WineAdvocate Rating: 92
Body:

medium to full-bodied
Complexity:

rich
Flavors:

creme de cassis, earth, herbs, licorice, smoke, tobacco
Fruit:

ripe

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Ribera del Duero:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.


Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Penagudo Rioja

Attributes:
Producer:

Penagudo
Region:

Rioja, Spain
Varietal:

Tempranillo
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Rioja:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.


Tempranillo:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Vina Real Crianza

Attributes:
Producer:

Vina Real
Region:

Rioja, Spain
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Goat Cheese, Sharp Cheddar, Soft Pungent Cheese
Fruits & Nuts: Almonds, Dates, Figs & Raisins, Hazelnuts
Herbs & Spices: Cilantro, Coriander, Cinnamon, Cumin, Saffron
Poultry & Eggs: Coq Au Vin, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Grilled Pork Tenderloin, Ham, Spicy Sausage, Wild Game - Elk, Caribou, Moose, Venison
Vegetables: Artichokes, Beans, Green, Beans, White, Carrots, Garlic Mashed Potatoes, Gazpacho, Mushrooms, Potatoes, Roasted Sweet Peppers, Swiss chard or Kale, Tomato, Vegetable Gratin or Stew, White Aspargus with Mustard Vinagrette

Rioja:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

Roasted Garlic Mashed Potatoes

Rated

Ingredients

15 whole garlic cloves
2 tbsp olive oil
1 teaspoon ground black pepper
6 whole potatoes, scrubbed & cut into 1/2 inch pieces
1 to 2 cups fresh or canned chicken stock or broth, boiling
1 tablespoon fresh rosemary branch, chopped
1 teaspoon salt

Preparation

Preheat the oven to 400°F.

Toss the garlic cloves in olive oil and place in a small baking dish or pie plate. Season with salt and pepper. Place in the oven until lightly brown and soft, about 45 minutes, or cook in the microwave for 1 to 2 minutes.

Place the potatoes in a medium-sized pot with the garlic cloves. Add water to cover. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until very soft, about 20 minutes.

Remove from the heat and drain. Return the potatoes and garlic to the pot over low heat and add 1/2 cup of the hot chicken stock. Mash the potatoes with a mixer or a potato masher, adding just enough more stock to get the desired consistency. Season to taste with chopped rosemary, salt, and pepper.

If not serving immediately, cover the surface of the potatoes in the pot with a layer of hot broth to keep a skin from forming. When ready to serve, turn up the heat, stir in the broth, and heat through. Alternatively, put the cooled mashed potatoes in a plastic bag, seal tightly, and refrigerate for up to 3 days. Reheat in the microwave or with additional hot broth in a pot.

Yield

Serves 6

Cook Time

Prep Time: 10 mins.
Cook Time: 75 mins.