To Valencia with Sobrasada, Other Spanish Nibbles, and Enrique Mendoza Alicante La Tremenda Monastrell 2018 #WorldWineTravel
Here's the line-up of the articles that the writers are sharing about the Valencia region of Spain...
- Monastrell from Murcia and Valencia Paired with Lamb-Beef Burgers and El Taberno from Gwendolyn Alley at Wine Predator......Gwendolyn Alley
- Getting to Know the Grape Known in Spain as Monastrell from Linda Whipple at My Full Wine Glass.
- Rosados from Jumilla from Susannah Gold on Avvinare.
- Valencia Inspires My First Paella from Jeff Burrows at Food Wine Click!
- Light up the Grill and Open that Bottle of Jumilla Wine from Wendy Klik at A Day in the Life on the Farm.
- To Valencia with Sobrasada, Other Spanish Nibbles, and Enrique Mendoza Alicante La Tremenda Monastrell 2018 from Camilla Mann at Culinary Adventures with Camilla.
- Muscatel Sparkling Joy by 103-Year-Old Bodegas Reymos - First Wine Cooperative in Valencia, Spain from Pinny Tam at Chinese Food & Wine Pairings.
- Coca am Recapte and Chopo Jumilla Monastrell Rose on a Summer’s Day by Terri Steffes at Our Good Life
- 2018 Bodegas Juan Gil Jumilla + Bison Burgers by Martin Redmond at ENOFYLZ Wine Blog
- On Monastrell, Three Wines from D.O. Jumilla and Foods for Pairing by Cindy Rynning at Grape Experiences.
Alicante is the smallest of the DOs and the furthest south. Utiel-Requena lies the most inland with the most hectares planted.
The most abundant grape of the region is Monastrell though Tempranillo; Bobal; Giró, a local Garnacha clone; Merseguera; and Moscatel are also popular. I would love to get my hands on a bottle of the regional creation, Fondillón. It's a non-fortified dessert wine made from overripened, sun-dried Monastrell grapes. Then it's aged a minimum of a decade. It is said that Louis XIV enjoyed cakes soaked with the wine. I would love to try that!
I considered another version of paella, maybe a more traditional Valencian paella. But I have shared my Paella Mixta not too long ago for a #WinePW event. So, when I read about sobrasada, a savory toast topping for breakfast, I was intrigued. Of course, I made it for dinner and served it with the wine.
Sobrasada is not originally from Valencia; its origin are from the Balearic Islands, but the islands’ proximity to the Valencian coastline has rendered this spreadable sausage a Valencian staple. I loved that it was super simple to make and just required a handful of high-quality ingredients,
- 1 cup chorizo dulce, peeled and diced
- 1 cup Marcona almonds
- 1 cup manchego cheese, diced
- 3 to 4 cloves garlic, peeled
- 1/4 cup shallots, peeled and diced
- 1/2 teaspoon smoked paprika or Espelette pepper
- 1/4 cup red wine vinegar
- 2 Tablespoons olive oil
- 1 teaspoon oregano
- 1/4 cup water, as needed
- Also needed: food processor or blender
Other Spanish Nibbles