Skip to main content

#winePW: Chuletas de Cordero + Tempranillo

Do you know what I love about the second Saturday of the month? It's our #winePW - Wine Pairing Weekend - reveal. I love it. The bloggers who participate love food and love wine. It's a great event from which I always make a wine shopping list. The theme for this month is: regional pairings. Here's David's September #winePW invite. Think Italian food + Italian wine or Argentinian food + Argentinian wine. Get it?

I opted for a Spanish Parrillada Mixta, mixed grill, with a bottle of Tempranillo. ¡Salud!

In the Glass...

Zumaya Tempranillo 2011 from Ribera del Duero is a basic Tempranillo from Spain. The vines are young - under 25 years in age. The wine is fermented in stainless steel and given two months in oak before bottling. The result: a dark purple wine with flavors of berries and aromas of spice. This is a youthful style of Tempranillo. Not bad. Basic.

In the Middle of the Plate... 

We made this meal at the end of a really horrible, rotten, no good day. So, I was happy to do nothing more than prep the meat and hand if off to my grill-master husband. In addition to the lamb, he grilled a full spread - in the style of a Spanish Parrillada Mixta - including marinated chicken, zucchini, mushroom, and even peaches for dessert. Thanks, Love.

The Spanish region of Castilla is famous for their lamb dishes and this, Chuletas de Cordero, is traditional and deliciously simple. It's just grilled lamb chops rubbed with garlic and salt. That's it. Basic, but fabulous.


  • 6-8 lamb chops
  • 1 T minced garlic
  • freshly ground salt
  • freshly ground pepper

Rinse your chops and pat them dry. Rub the minced garlic on each side of the meat. Sprinkle them with freshly ground salt and freshly ground pepper. Let stand for, at least, 15 minutes before grilling.

Place lamb chops on heated grill. Cook chops over medium heat for about 5-10 minutes on each side. The fat may cause flare ups on the grill, so keep a close eye on the grill. Once you remove the chops from the grill, serve the lamb immediately.

Wine Pairing Weekend #4 Bloggers
Be sure to check out what my fellow bloggers have come up with for the September Wine Pairing Weekend!

Culinary Adventures with Camilla posted "Chuletas de Cordero + Tempranillo"
Vino Travels -- An Italian Wine Blog shared "Piedmont Pleasures"
Grape Experiences is pairing "Avantis Estate Malagousia 2013 and Greek Shrimp"
Curious Cuisiniere shared "Cheddar Cranberry Grilled Cheese with Door Peninsula Winery’s Peninsula Red"
foodwineclick is sharing "Minnesota Wine at the Midwestern Table"
Pull That Cork posted "winePW 4: Sicily"
Confessions of a Culinary Diva blogged about "New Mexico: Burgers, Bubbles and Beer"
Rockin Red Blog shared about "A Rustic Meal in Valpolicella"
Cooking Chat blogged about "A Paso Pairing: Grilled Tuna with Halter Ranch Syrah"

Join the #winePW conversation: 
Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you're getting this early enough, you can join us for a live Twitter chat on our theme "Regional Food and Wine Pairings" on Saturday, September 13th, from 11 a.m. to noon Eastern Time.

And that's a Wrap...
...on our September #winePW event. My Chuletas de Cordero + Zumaya Tempranillo pairing was delicious! I'll pin this recipe and other posts on my #winePW pinterest board. David, our host, also has a Wine Pairing Weekend pinterest boardStay tuned for the October Wine Pairing Weekend, which will focus on "Fall Fruits and Wine Pairings" on Saturday, October 11; I'll be hosting!

If you can't find Zumaya Tempranillo, swap out for any Tempranillo. And if you try this pairing - or just the wine - I would love to hear what you think. Comment below or tweet to me at @Culinary_Cam.


  1. Camilla,
    this looks and sounds great! Syrah is my go-to wine for lamb, but I'll definitely give Tempranillo a try next time. I often prefer the basic or Crianza Tempranillo to the older versions. I like the freshness. Cheers!

  2. Sometimes you need a day to hand off some of the cooking - the lamb chops look fantastic. Tempranillo is always an interesting wine to me - I think you summarized it up perfectly!

  3. I hope this tasty looking meal and wine pairing helped brighten your day a bit. Thanks for participating again and looking forward to having you host October #winePW!

  4. It looks delicious! Thanks for choosing our wine to accompany this tasty Parrillada. Congrats on your Culinary Adventures, we love them!. Regards from Spain

  5. What a beautiful end to a bad day. We are big fans of Spanish wine!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce