Community Tasting Note

• roxles Likes this wine:

  March 1, 2021 - First pour w/o food: bitter, sour, red but couldn't ID fruit.
  W/ food: delicious! Brought out fruit.
  Day 2 w/o food: Jammy, but NOT cooked, fruit
  Day 2 w/ food: Still delicious & complementary

  2 people found this helpful 1,450 views

3 Comments

• Abharwine commented:

  3/4/21, 7:50 AM - for years have spent a couple of months in Murcia every year pre virus ....and will return D.V. ...and know this and big brother Azul well.
  Just curious what you were eating with it

• roxles commented:

  3/4/21, 12:48 PM - Hi Abharwine.
  My spouse (the "rox" part of our name) started with this recipe from the NY Times: https://cooking.nytimes.com/recipes/1015767-chickpea-stew-withorzoandmustardgreensaction=click&module=Tag%20Page%20Recipe%20Card®ion=chickpea&pgType=tag&rank=73.
  
  Since she used to be a trained chef, she is good at substituting. She used 2 C. of home-cooked garbanzo beans (much better than canned), spinach the first night & kale the second. We didn't have orzo, so she used strozzapreti pasta. She included a heel of parmesan while it was cooking and then grated parmesan before serving. The second night, she added sliced bratwurst and delicata squash.
  
  If you like beans & lentils, check out ranchogordo.com

• Abharwine commented:

  3/4/21, 10:53 PM - Thanks for that, sounds quite the dish!! Difficult wine to get at home but when we are in Spain its a regular in a couple of our favourite restaurants and it happily pairs with prawn and fish dishes.

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