Friday, March 10, 2017

Red Wine Chorizo + 1994 Argyle Reserve Oregon Pinot Noir #OTBN #WinePW


Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month David from Cooking Chat is hosting a recap of what we opened for Open That Bottle Night (OTBN)*. Click to read his invitation: here. If you're reading this early enough, we'll be chatting on twitter, using the hashtag #winePW, on Saturday, March 11th at 11am EST. Cheers!

*Note OTBN was on February 25. Today, we’re sharing what we uncorked and what we paired with it.

I had never heard of OTBN before I joined #WinePW. The idea is that you open a special bottle that you've been squirreling away for one reason or another. If you've been saving a special bottle for an equally special occasion, here's your excuse!

The 2017 OTBN Offerings...

In My Glass...
I am always a bundle of nerves uncorking a bottle this old. And by 'this old' I simply mean older than what I usually have in my wine cabinet. However, in 1994, I was just barely of legal drinking age...so, I suppose, that is awhile ago.

As for the wine...on one hand, I thought, it might be a winner - and me a wine hero for sharing such a treasured bottle with good friends; on the other hand, it might be vinegar - at which point, I smile sheepishly and tell my guests, "Try this instead!" Thankfully, this bottle fell into the former scenario. Everyone at the table loved it!!

Argyle Pinot Noir was fermented in small lots and is a beautiful representation of what I think of when I think 'Oregon Pinot Noir.' It has distinct cherry aromas with notes that are deliciously woodsy. With a lithe, lively palate, this wine is graceful and silky with a long finish. I wish I had another bottle, but I am grateful to have shared it for this year's Open the Bottle Night.


On My Table...
To match that nuanced see-saw of sweet and spicy in the wine, I decided to make a simple dish of braised chorizo. This is a dish that we love. Enjoy!


Ingredients
  • 1 to 2 T olive oil
  • 2 shallots, peeled and thinly sliced
  • 2 garlic cloves, peeled and minced
  • 1/2 C leeks, trimmed and thinly sliced
  • 1/2 C diced apple, peeled
  • 1/2 lb spicy chorizo, sliced into thick coins
  • 1/4 lb sweet chorizo, sliced into thick coins
  • 1/2 C tomato sauce
  • 1 t smoked paprika
  • 2 bay leaves
  • 4 C red wine
  • 2 T fresh parsley
  • sliced baguette for serving

Procedure
In a large, flat-bottom pan, heat olive oil. Add shallots and leeks. Cook until the leeks are softened and beginning to turn translucent. Add the garlic and the apples. Cook for another 2 minutes. 

Add the chorizo to the pan and cook until the slices have started to brown. Pour in the tomato sauce and the wine. Stir in the paprika and tuck the bay leaves under the chorizo. Bring to a boil, then reduce the heat to a simmer.


Simmer until you have a thick, rich sauce around the chorizo, approximately 90 minutes. Fold in the fresh parsley. Spoon into a bowl and serve with sliced baguette.


Next Month...
If you missed the March #winePW fun, you can always join us for the next month’s event. In April we will be talking about our old stand bys, hosted by Wendy at A Day in the Life on the Farm. You can get the full list of past and upcoming #winePW event here.

4 comments:

  1. Oregon PN and Chorizo; you are playing my song! Cheers!

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  2. Wow...I'm impressed that you held on to that bottle for so long. It sounds to me like it was worth the wait.

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  3. Your pictures are incredible...and your recipe with Oregon Pinot Noir is making me salivate right now! Great job, Camilla! Thanks!

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  4. Wow! Looks and sounds like you had an amazing OTBN Cam. That wine sounds amazing as does the braised chorizo! Thanks for sharing!

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