This is a sponsored post written by me in conjunction with the April #WinePW Navarra event.
Wine samples were provided for this post and this page may contain affiliate links.
This month Gwendolyn of Wine Predator is hosting the Wine Pairing Weekend - #WinePW - bloggers. She asked us to explore the Spanish region of Navarra. You can read her invitation: here. And she also arranged for several of us to receive samples of Navarra wine. So nice!
I received two bottles* and decided to feature one for the #WinePW event. The other I poured with soup and sandwiches for a couple refreshing, easy Springtime dinners.
Navarra is a region best known for its annual Running of the Bulls - locally called Sanfermines - a festival that transforms Pamplona's narrow streets into the site of much revelry and rosado.
The region is also revered for its fresh products, including asparagus, piquillo peppers, artichokes, and sheep-milk cheeses such as Roncal and Idiazába. If I ever make it there, I hope I can wrangle an invitation to one of their sociedades gastronomicas, private gastronomy clubs.
The climate diversity in the region merges with a range of soils to allow for many different grape varietals. So there are high quality whites, rosés, reds, and dessert wines all in one viticultural area.
The Other Pours from Navarra
The Other Pours from Navarra
- Jill of L’Occasion: Eat and Drink like Hemingway in Spain’s Navarra Region
- Nancy of Pull That Cork: Wines of Navarra and a Meal to Match
- David of Cooking Chat: Steak with Manchego Mushroom Sauce with Red Wine from Navarra
- Jade of Tasting Pour: Lamb Sofrito Nachos Night of Navarra Wines
- Nicole of Somm’s Table: Cooking to the Wine:Senorio de Otazu and Broiled Skirt Steak with Romesco Sauce
- Wendy of A Day in the Life on the Farm: A Taste of Navarra, Spain
- Camilla of Culinary Adventures with Camilla: Pacific Rock Crab Claws + 2016 Otazu Merlot Rosado
- Jennifer of Vino Travels: Pilgrimage to the Navarra with Bodega Inurrieta
- Jane of Always Ravenous: What Foods to Pairwith Wines from Navarra, Spain
- Sarah of Curious Cuisiniere: Basic Spanish Flan and Navarra Wine
- Cindy of Grape Experiences: ¡Salud! to Tapas Night and the Wines of Navarra
- Julie of Wine N Friends: Taste of Pintxos and Navarra Wines
- Rupal of the Syrah Queen: Navarra – Spain’s Hidden Gem
- Lauren of The Swirling Dervish: Sipping and Cooking with Patxaran: a Taste of Ancient Navarra
- Gwendolyn of the Wine Predator: Along the Way with Wine and Food from Navarra, Spain
And, if you're reading this early enough, you can join the #WinePW conversation on Saturday, April 14th on Twitter. Follow #WinePW starting at 8am Pacific...or check out the stream anytime using that hashtag.
Otazu Merlot Rosado
One of the wines I received was a Rosé from Bodega Otazu. Located less than 6 miles from Pamplona, Bodega Otazu was founded in the mid-19th century. A single varietal - 100% Merlot - the winemaker José Luis Ruiz uses the traditional method of free running. Free running is basically when bunches of grapes are stacked up on top of each other, the sheer weight of all the grapes results in the release of the juice. After the juice is clarified, the wine ferments in stainless steel tanks.
Pacific Rock Crab Claws
On the same day that my bottles arrived, my CSF (community-supported fishery, Real Good Fish) share was Pacific Rock Crab claws. Rock crab are delicious and similar to a Dungeness crab, but slightly smaller with thicker shells. I find their flavor a bit more luscious, and slightly less sweet than their better-known crustacean cousins.
- 1 stick butter
- 1 pound crab claws, cooked and cleaned
Place uncracked claws into a steamer basket. Set steamer basket over pot of boiling water. Cover and steam until heated through, approximately 5 minutes.
In the meantime, melt butter in a small saucepan. Remove from heat. Transfer to small serving bowls.
As you can see, this was a hit! Nothing by remnants left on the plate.
Next month, join the Wine Pairing Weekend crew as we focus on Wines that Start with 'M' under the guidance of Lori at Dracaena Wines. Stay tuned for more information from her on that.
Bodega Otazu on Facebook, on Twitter, on Instagram
web, on Twitter, on Instagram
web, on Twitter, on Instagram
*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.
Every time you post about your CSF I feel a pang of jealousy.ReplyDelete
I know. I'm spoiled.Delete
That's really cool that you belong to a CSF share. Looks like a nice pairing with the Rosado.ReplyDelete
It really was!Delete
I'm feeling quite jealous of your CSF share. The crab looks awesome.ReplyDelete
I would suspect you could just a CSF in your neck of the woods.Delete
Oooh! Sociedades gastronomicas! Never heard of them but, of course, now I want to participate in one. Let's get the #WinePW gang together and create our own! (And your crab dish looks yummy!)ReplyDelete
Right?!? Thanks...I just wish I had double the crab for this dinner.Delete
As a longtime CSA member in different states I have never had the opportunity for a seafood share. So cool. We had the the Otazu Merlot Rosado also and really enjoyed it.ReplyDelete
Nice! I really love our CSF...and I've even gone in on lamb shares and pork shares through other purveyors and farmers.Delete
Yes, another person jealous of your CSF. I immediately checked if they deliver to Georgia, but alas I am way too far away.ReplyDelete
What a wonderful pairing, two simple quality ingredients!
Ooh, this looks like such a wonderful pairing!ReplyDelete
You know I realize I haven't had much rose from Merlot curious now. Sounds like a great pairing!ReplyDelete