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SPAIN
Spain produces a wide range of wines, from low-cost varietals to sought-after premium wines. Despite its extremely dry climate and low yields, Spain is home to over a million acres of vineyards. As a result, Spain produces 950 million gallons of wine each year – about ⅔ as much wine as Italy or France. Spain is perhaps best known for its phenomenal Tempranillo wines.
martín Códax
Martín Códax is a modern and innovative winery in the Galacia region of northwest Spain. Founded more than 25 years ago by 50 local farmers, Martín Códax is now supported by more than 550 families and spans 2,500 vineyards. The signature white varietal, Albariño, is crafted from the seaside vineyards along the rocky coastline of Rías Baixas.
Albariño
ERGO Rioja Tempranillo
Las ROCAS
Las Rocas translates to “the rocks,” and those rocks translate to extraordinary wines. Las Rocas Garnacha hails from Calatayud, in the southeastern corner of Spain’s Argon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes—creating some of the world’s most sought-after wines.
Las Rocas Garnacha
RECIPES
Many thanks to Spain for this show-stopper of a meal, known there as Arroz a la Paella. Threads of saffron weave through every bite, and the giant shallow pan makes a feast worth celebrating.
Paella
Pairs well with Spanish Albariño
Makes: 4 servings
Ingredients
- 4 cups chicken stock
- Pinch of saffron
- 3 tablespoons olive oil
- 2 cups uncooked Arborio or medium rice
- Salt and freshly ground black pepper
Topping suggestions: 2 cups raw peeled shrimp 1 dozen mussels, scrubbed with beards removed 1 ¼ lbs. Spanish chorizo, sliced into thin diagonals
Directions
- Preheat oven to 500 degrees.
- Heat the stock in a saucepan with a pinch of saffron until barely steaming.
- Heat a 12-inch skillet on medium-high, add oil and let heat up for about a minute. Stir in onion and cook for about five minutes until translucent.
- Add the rice and stir until the rice turns shiny, for about a minute. Season to taste with salt and pepper. Lift the warmed chicken stock and carefully pour the stock into the rice mixture. Be careful not to lean over the pan; the liquid will cause quite a bit of steam.
- Stir in the toppings of your choice and bake for 25 minutes until all liquid is absorbed and the rice is dry on top. (If you are using shrimp, keep an eye on them. If they turn pink, remove them and put the pan back in. For mussels, watch for them to open, then remove them while the rice finishes cooking.)