PARTNER POST – Join in the celebration of one of the world’s oldest grapes, Garnacha, with deliciously paired recipes.
Flavorful chorizo filled mushrooms are a great, spicy tapas appetizer that can easily be paired with a fruity Garnacha red wine.
Food and wine pairing is can be a very specific art more than a science. Gone are the days of red wine with beef or white wine with fish. Wine pairing is the process of matching food dishes to wines that not only bring out the flavors of the food, but also enhance the essence of the wine.
The Garnacha grape is one of the worlds oldest and most planted grapes. It ripens late, so it needs hot, dry conditions such as those found in Spain where the grape originated. It is also grown in Sardinia, the south of France (where it is known as Grenache) and California’s San Joaquin Valley. The Garnacha grape is the only mainstream grape with red and white varieties, producing red, white and rosé and it’s versatility makes the wines perfect for any season. Certain wineries are practicing biodynamic agriculture (organic farming) which makes for an environmentally friendly grape variety.
Being well suited to the average American consumer, Garnacha wine can be at a reasonable price point of $10-20, this makes the wine affordable for everyone to enjoy and meant to be enjoyed with others, and of course, a delicious selection of tapas.
When brainstorming a tasty dish that would pair with the 5 wines presented to me, I noticed that they all had a fruity note in common. Fruity wines are perfect when paired with salty foods, garlic sauces, lightly spiced foods, poultry, beef and even rich tasting duck. I chose to go with an authentic Spanish tapas dish, along with authentic Spanish meats, cheeses, crackers and olives because I really wanted to be immersed in the Garnacha experience and that is exactly what I enjoyed.
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 2 ounces Spanish chorizo, roughly chopped
- 2 teaspoons fresh rosemary, finely chopped
- ¼ cup red wine
- 1 tablespoon manchego cheese, finely grated
- 1 tablespoons panko breadcrumbs
- Preheat oven to 400 degrees F.
- Wipe the mushrooms with a damp towel and remove the stems. Set aside.
- Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
- To a sauté pan add the oil over medium heat.
- Add the chorizo and cook for 2 to 3 minutes.
- Add the rosemary and stir.
- Add the wine and mix well. Cook until the wine evaporates completely.
- To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
- Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
- Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.
- Serve warm.