Roble & Barrica’s Ribera Del Duero is the ultimate expression of Tempranillo, Spain’s most noble red grape.
The main grape variety of Ribera del Duero is Tempranillo and this region produces the grapes that are renowned for its style.
Two hours north of Madrid is the Ribera del Duero region located in Spain’s northern plateau. Hot summer days and cold winters, minimal rain and a short growing season along with great soil diversity is suited to growing this full-bodied and powerful grape. Ribera del Duero enjoys worldwide prestige as a result of the unique characteristics of power and elegance of the Tempranillo that is produced.
Ribera del Duero Tempranillo is a great companion to recipes with bold flavors. Tapas plates filled with regional Spanish or Mediterranean dishes or seafood, chicken and sausage Paella, the most vibrant dish of Spain, will be a perfect pairing for your guests to enjoy during the warm summer months as well as richly flavored meat dishes cooked in the oven during cooler months of the year. Anytime of the year is a good time to pair with any meal filled with grilled meats, hearty tapas, Spanish charcuterie and smoky chorizo.
Everyone loves a Ribera del Duero!
This deeply colored dry red wine has sweet tannins and pleasant mouthwatering acidity are balanced with the flavors and aromas of brambly ripe blackberries and ripe black cherries and a wisp of earthy, minerally licorice. This wine couldn’t be any more perfect for everyone’s enjoyment by the glass or paired with food.
We served it with char-grilled lamb chops with curry aioli, Chorizo stuffed dates wrapped with bacon in a deeply rich tomato & picquillo peppers and a Paella Mixta which was filled with smoky roasted chicken, Spanish sausages and sweet gulf shrimp,North Carolina clams and mussels.
For more information on how you can enjoy Ribera del Duero: www.drinkriberawine.com
- Olive Oil
- • Kosher Salt
- • Freshly Ground Black Pepper
- • 4 Cloves Garlic (thinly sliced)
- • 4 small Shallots (thinly sliced)
- • 8 ounces roasted Piquillo Peppers with their juices
- • 2 cups Whole Peeled Tomato with their juices
- • 3 tablespoons Sherry Vinegar
- • 15 Medjool Dates (pitted)
- • 1/2 pound fresh Mexican Chorizo (removed from casings; in a piping bag)
- • 5-6 slices Bacon (cut into thirds)
- Preheat oven to 400 degrees F.
- Place a heavy bottomed sauce pot over medium heat.
- When the pan is hot add a film of olive oil followed by garlic & shallot with a pinch of salt.
- Cook, stirring occasionally until the vegetables start to soften and become aromatic.
- Then add the Piquillo Peppers and tomatoes.
- Stir until everything is combined and bring the mixture up to a simmer.
- Reduce the heat to medium-low and cook, stirring occasionally for about 30 minutes, until all the flavors combine and reduce slightly.
- Season with Salt and Freshly Ground Black Pepper and the Sherry Vinegar. After 30 minutes, puree the sauce until smooth if you prefer or leave a little bit chunky.
- While the sauce is cooking, prepare the Dates by making a slit down one side. Pipe in some Chorizo and then close up the incision. Wrap with a piece of Bacon and secure with a toothpick where the seams meet.
- •Add stuffed bacon wrapped Dates In a large sauté pan over medium-high heat, add a thin layer of Olive Oil.
- Sear the Bacon wrapped dates on both sides, then remove to a plate.
- Pour the Red Pepper Sauce in to a shallow baking dish and arrange the Dates on top.
- Place in the oven, uncovered, for 10 minutes. Remove from the oven and serve the crispy Dates with some sauce spooned around and on top.
- Hint: If you do not have a piping bag, substitute a zip top bag with a corner snipped off to a 1/2-inch wide opening.
- •
- • Helpful Tips:
- • 1. Use fresh Mexican-style chorizo to fill the dates.
- • 2. To create a pocket for the chorizo, simply cut the dates halfway lengthwise and pop out the seed!
- Place a heavy bottomed sauce pot over medium heat. When the pan is hot add a film of Olive Oil followed by the Garlic and Shallot with a large pinch of Salt. Cook, stirring occasionally until the vegetables start to soften and become aromatic, then add the Piquillo Peppers and Tomatoes. Stir until everything is combined and bring the mixture up to a simmer. Reduce the heat to medium-low and cook, stirring occasionally for about 30 minutes, until all the flavors combine and reduce slightly. Season with Salt and Freshly Ground Black Pepper and the Sherry Vinegar. After 30 minutes, puree the sauce until smooth if you prefer or leave a little bit chunky. 5-6 slices Bacon (cut into thirds) While the sauce is cooking, prepare the Dates by making a slit down one side. Pipe in some Chorizo and then close up the incision. Wrap with a piece of Bacon and secure with a toothpick where the seams meet.
- • Olive Oil
- • stuffed bacon wrapped Dates In a large sauté pan over medium-high heat, add a thin layer of Olive Oil. Sear the Bacon wrapped dates on both sides, then remove to a plate.
- • Red Pepper Sauce Pour the Red Pepper Sauce in to a shallow baking dish and arrange the Dates on top. Place in the oven, uncovered, for 10 minutes. Remove from the oven and serve the crispy Dates with some sauce spooned around and on top.
- • If you do not have a piping bag, substitute a zip top bag with a corner snipped off to a 1/2-inch wide opening.
- •
- • Helpful Tips:
- • 1. Use fresh Mexican-style chorizo to fill the dates.
- • 2. To create a pocket for the chorizo, simply cut the dates halfway lengthwise and pop out the seed!