PARTNER POST – #GarnachaDay is September 18th, join in the celebration of one of the world’s oldest grapes with deliciously paired recipes and enter to win a special tasting.
Small bites paired with wine can truly be the perfect party food. Who needs a big meal when you can enjoy manchego and apple, marinated olives, spicy chorizo braised in red wine, and patatas bravas.
By Heather Kinnaird
You know it’s going to be a good day when wine arrives in the mail. Five bottles pretty much makes it a great day, and 5 bottles of the Garnacha grape means not only is it a great day, but tapas are in order.
Small bites of delicious food paired with wine is my idea of the perfect meal. Who needs a big meal especially if you are entertaining when you could be enjoying bread with manchego and apple slices, delicious marinated olives, spicy chorizo braised in red wine, and patatas bravas baked and not fried served with a spicy tomato sauce.
Because Spanish Garnacha wines are diverse and range from dry to sweet, with reds, whites, and even rose (my personal fave in warmer weather) they are perfect for tapas. A wine for every dish, and something for everyone to enjoy. Garnacha’s versatility makes it ideal for any season and its price VERY affordable makes it perfect for any get-together.
Click the image below to enter to win a Mediterranean feast for four in your hometown, paired with the best of Garnacha wines.
- 1 lb fingerling or gold potatoes, quartered
- 2 Tbsp olive oil
- salt to taste
- for the spicy tomato sauce -
- 1 14-ounce can of crushed tomatoes or tomato puree
- 1 Tbsp olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tsp red pepper flakes
- ½ tsp hot smoked paprika
- heat oven to 450 degrees
- toss potatoes with oil, and season with salt
- bake on a well oiled or silpat lined rimmed baking sheet for 25 minutes
- while potatoes bake begin the sauce
- heat olive oil in a large skillet
- add onion and cook until translucent
- add garlic and cook another minute or two
- add tomatoes, red pepper, and paprika
- bring to a boil, and then reduce the heat, simmer while the potatoes cook
- the sauce should reduce and thicken
- serve patatas topped with sauce