" This week’s “Wine of the Week” should really be labeled one of my “finds of the year” (thank you, Andrew!). The 2008 Las Colinas del Ebro from Terra Alta was an incr
edible surprise (and bargain you’ll soon find out). But, first, our Spanish wine region lesson. The DO Terra Alta is located in Southern Cataluña amidst rolling hills at an altitude of between 400 to 600 meters (roughly 1300 to 1700 feet). The region boasts considerable acreage of old vines, including Garnacha Blanca, Garnacha Negra, and Cariñena. Winters here tend to be cold and dry with temperatures picking up and holding steady from May until late September. Cool nights (allowing for a longer ripening period) and low rainfall give these grapes their character.
This incredible little white wine is made from 100 year old Garnacha Blanca vines (a native Spanish varietal). The fruit is hand harvested, de-stemmed, and lightly crushed prior to pressing. In addition, a short maceration on skins gives the wine extra aromatics and body. The wine is fermented in temperature controlled stainless steel tanks. The Las Colinas is medium-to-dark straw in color and exhibited beautiful aromas of melon, ripe pears, and spice. The first taste of this wine is a serious “WOW” moment and instantly makes you want more. On the palate this wine is crisp and full (a wonderful combination!) and full of fruit and spice. I had planned a seafood dish with this wine but after tasting it decided to go a different route.
I decided to prepare something that would complement the spice in the wine without overpowering the fruit. So, I created a type of chorizo, potato, and egg casserole. I was right! The two were absolutely perfect together. Here is the recipe:
CHORIZO, POTATO, AND EGG CASSEROLE
- 4 large red potatoes, cut into small cubes
- 1 small onion, diced
- 4 oz Spanish chorizo, sliced
- 2 tomatoes, peeled, seeded, and diced
- 2 eggs
- Salt
- Crushed red chili peppers
Preheat oven to 350°. Sauté the potatoes and onions for about 5 minutes over a medium heat in pan. Add the chorizo and continue to cook together for another 5 minutes. Add the tomatoes and continue to cook until the potatoes are knife-tender. Transfer evenly into to small cazuelas (terra cotta dishes). Make a hole in the center and crack an egg into each dish. Bake for approximately 10 minutes until whites of eggs are “just done.”
You would do well to seek out this wine. I am already looking to stockpile a few for this summer. At around $10-12 a bottle I suggest you do the same!
Life is short. Drink Spanish wine!
