Intense season flavours

Autumn has taken its time to arrive. We are looking forward to feeling the cool wind, seeing puddles of water on the soil, stepping on the anticipated mantle of dry leaves and, of course, enjoying again those autumn dishes with profound flavours. As a taster, we have put together a delicious menu that could symbolize the flavours of this time of the year in our home area of Rioja Alavesa. Starter, main and dessert to enjoy always with great wines.

 

1.
On the plate: Pochas (beans) with pickled partridge

Pochas are one of the stellar dishes of the season. At the onset of the cold weather, there is nothing better than a plate of this hearty legume to replenish your energy. Firstly, gently fry the onion, garlic, red tomato, some paprika and red pepper (preferably from the Ebro banks). Once it has simmered, add the boiled beans and then the partridge, which should have been pickled before.
A seasonal small game dish, the partridge brings juice and mountain herb flavours and the soft notes of the pickles are the perfect pairing to balance out the structure of the stew. It is a hearty, high protein recipe that could easily be a main course accompanied by a salad.

In the glass: Muriel Fincas de la Villa Crianza
A classic red Tempranilllo aged for 12 months, expression of the Rioja Alavesa landscape. Balanced and full, we find delicious fresh red fruit flavours. Enveloping and uplifting.

 

2.
On the plate: Pil pil de boletus (wild mushrooms)

Ancestral star dish of inland cuisines, the flavour and texture of cod with pil pil sauce are close to perfection. We know the secret: while we lightly fry the flour-coated cod slices, we have to gently and uniformly move the saucepan in circles around its own axis. We will gradually obtain a yellowish thick sauce which means the pil pil is working.
We recommend using extra virgin olive oil from Arroniz olives grown in Rioja Alavesa. The special ingredient in this recipe is seasonal: the oil is blended with boletus edulis mushrooms picked on the Sierra de Cantabria mountains.

In the glass: Viña Muriel Blanco Reserva
Viura, our local white variety, is a treasure that gains complexity with time. Having the wine in new French oak barrels adds body and a powerful aromatic spectrum ranging from fresh citrus to elegant spicy nuances.

 

3.
On the plate: Almond rocks

Sweet almonds from soft rolling hills and sweet and spicy black chocolate. Energy, intensity and pleasure. This dish is much more than a dessert ?it is a spirited defense of post-prandial conversations as an aspirational way of understanding life.
To make this elegant recipe, which is both traditional and contemporary, we will follow the steps recommended by Rebeca de Torres in her excellent blog, who has kindly allowed us to republish her photographs. Thank you!

In the glass: Conde de los Andes Semidulce
Semi-sweet wines are one of the most appreciated jewels in our winery in Ollauri (Rioja Alta) The ancient Conde de los Andes cellars house a collection of bottles from historical vintages. We are currently selling the 2003 vintage, a year with the necessary weather conditions to obtain a singular balance between sweetness and freshness. Charmingly subtle.

 

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