- 2015 Vinos del Viento Cariñena + Pulled Pork Sandwiches by ENOFYLZ Wine Blog
- A Tale of Garnacha, Exploring Aragon by Avvinare
- Aragón by Tabletop: Arroz Aragonés + 2015 Vinos del Viento Cariñena by Culinary Adventures with Camilla
- Aragon’s Carinena and Castles + Olive Anchovy Sammies by Wine Predator
- Calatayud, Aragon Wines: Evodia + Fully Loaded Pork Taquitos by Our Good Life
- Campo De Borja: The Empire of Garnacha by My Full Wine Glass
- Cooking to the Wine: Vinos del Viento Cariñena with Smoky Octopus, Bacon Smashed Potatoes, and Romesco Sauce by Somm's Table
- Exploring Aragon via Plate and Glass by Food Wine Click!
- Exploring the Kingdom of Aragon and Its Wines by Crushed Grape Chronicles
- Fountains of Wine in the Land of Kings by Children of the Grape
- Heading to Aragón and Valdejalón with Bodegas Frontonio by Savor the Harvest
- Learning Spain - Aragon's Four Wine Regions: Carinena, Somontano, Calatayud, and Campo De Borja Through Eight Wines by Chinese Food and Wine Pairings
- Two Bottles of Lovely Wine from a Lovely Area by A Day in the Life on the Farm
I was able to get my hands on a bottle of the 2015 Vinos del Viento Cariñena which must have been easily sourced for us Californians because I noticed that both Martin of ENOFYLZ Wine Blog and Nicole of Somm's Table poured the same wine. I can't wait to read their posts and hear what they paired. Fitting, too, because it turns out that the winemaker, Michael Cooper, is a native Californian.
This limited production wine is from a single-vineyard of dry-framed old vines - more than 40 years old - that lie over 2000 feet above sea level. Comprised of 85% Cariñena and 15% Syrah, the grapes were all hand-harvested before being fermented in stainless steel with native years. Then it was aged in new French oak for 12 months before being bottled with minimal filtration.
In the glass, the wine pours a deep inky violet and has a fragrant nose with aromas of black fruit, smoke, and a tinge of vanilla. On the palate, the wine has those same black fruits with deeper flavors of fennel and chocolate. It's a balanced wine with a spicy finish.
When I was researching regional dishes, I came across the mention of an Aragonese rice which seemed to have as many variations as households. But it sounded as if it was akin to a meaty paella. And I never miss the opportunity to pull out my paella pan! The only real guidelines I read were to use local meats and sausages. Done! So, note that this is not a traditional Arroz Aragonés, but is my interpretation of the dish the with ingredients that I had available...and includes lots of different meats.
- ½ pound ground beef
- ½ pound bacon, roughly chopped
- ½ cup aged chorizo, diced
- 6 Tablespoons olive oil
- 1 cup onion, peeled and diced
- 1 cup chopped celery
- 3 to 4 whole cloves of garlic, peeled and pressed
- 3 ripe, organic tomatoes, chopped (you can use 1 cup canned tomatoes or tomato sauce)
- 2 cups Spanish paella rice
- 1 generous pinch saffron
- pinch each of paprika, pepper, and ground cloves
- 5 to 6 cup beef stock, warmed
- 10 to 12 slices salami
- piparra peppers