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.

Ingredients

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

Procedure
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.

Comments

  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!

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur