BENEATH THE CORK, SUMMER 2023
Welcome to BeneathTheCork.com.and our SUMMER ‘23 EDITION! BeneathTheCork.com is all about the celebration of wine and food and the inherent magic of pairing the two TOGETHER! Most importantly, we’re always delighted to share some great wines and even a wine-friendly recipe or two (or three) you’ll definitely want to try!. We’re confident you’ll savor each and every nibble and sip, and we hope you’ll tell us about your experiences with the wines and recipes here at BeneathTheCork.com! We also wouldn’t want you to miss a single edition! Be sure to SUBSCRIBE so you’ll see every new edition of BeneathTheCork.com as it’s released! Look for the “Subscribe” option along the right side of this blog page, then simply enter your name and email address, then click “SUBSCRIBE”. Easy Peasy!
THE WINE IN SPAIN STAYS MAINLY…(umm…clearly, poetry just isn’t my ride…)
Galicia, in northwestern Spain can certainly be characterized as “coastal” with the Atlantic Ocean as its western border and the Cantabrian Sea as the northern border. Galicia’s Rías Baixas DO (Denominación de Origen) has long been exalted as the ultimate soil and climate for growing the Albarino grape variety. It is believed that the Albariño grape was introduced to the area in the 12th century by the Cistercian monks of the Monastery of Armenteira. This aromatic white grape is revered for its high acidity, refreshing citrus and rich stone fruit flavors, dry tastes, and subtle saltiness. Likely attributable to its Oceanic climate and coastal geology, the crisp Albariño wines of Rias Baixas pair magically with all manner of seafood and shellfish, but especially with shrimp!
The landscape of the Rias Baixas (pronounced ree’-az bay’-shus) DO is dominated by dramatic coastline, rocky fiords, and lush, green hills and forests. Its granite soils provide superb drainage for vineyards. Directly influenced by the Atlantic Ocean, Rias Baixas is one of the wettest wine growing regions in Spain with annual rainfall of over 67 inches (more than twice that of, either the Napa and Sonoma AVA’s in California).
I’m a sucker for the “back-label story” found on many wines. The legacy of the Pazo Das Bruxas Albariño is no exception with its rich fairytale notions of the influence of ancient Galician witches in this delicious bottle! Says Napa wine importers Wilson-Daniels…
“In old country houses known as ‘pazos’, surrounded by forests and vineyards, Galician witches conjured up spirits through magic and dance. And so the sap, the lifeblood, coursed through the vines, filling them with vitality. Like the Albariño grapes that give birth to this wine.“
Fairy tale or not, I couldn’t agree more! In a word, “VITALITY” most succinctly expresses the crisp, flavorfully complex vibrancy of this delicious white wine that is the 2020 Pazo Das Bruxas Albariño. As always, we went wine-hunting with our friends at our neighborhood Green’s Beverage Store . It’s a pleasure to visit a wine store with an ENORMOUS SELECTION like Greens’. And there’s an added BONUS at all three of the Green’s Beverage Stores around metro Columbia…their friendly and professional wine team members actually know what they’re talking about! Now THAT IS refreshing!
THE 2020 VINTAGE, IN THE RIAS BAIXAS D.O.
Temperatures during the vineyard’s 2020 growth cycle were higher than the year previous, but normalized during the grape ripening period. In terms of precipitation, it rained considerably less until August, after which rainfall was more abundant, and cumulative precipitation was higher than that recorded for the same period in 2019.
VARIETAL COMPOSITION
100% Albariño
VINIFICATION
Fermented in stainless steel under controlled temperature for 16 days with only two hours of skin contact. Bottled in May 2021.
WINEMAKER’S TECHNICAL DETAILS:
Alcohol by Volume: 13%
pH: 3.24
Total Acidity: 6.8 g/L
Residual Sugar: 1.2 g/L
TASTING NOTES:
Brilliant pale gold color. Delicate and fragrant, with fine floral, lime blossom and lemon marmalade notes. Silky and savory on the palate, elegantly structured.
OUR FOOD PAIRINGS
It’s often said that pairing foods that are indigenous to a wine’s region of origin is nearly always a success! In that light, nothing seemed a more perfect choice for a summer weekend supper with good friends and a lovely wine than this combo:
THE MENU
~ Citrus & Herb Marinated Shrimp Grilled on Rosemary Skewers
~ Baked Mediterranean Rice with Tomato, Spinach, Feta
~ Chilled Alderwood-smoked Asparagus bundled in a Prosciutto wrap
~ And, the STAR OF THE SHOW, Pazo Das Bruxas Albariño, 2020
I have to admit, while I was, at first, skeptical, the rosemary skewering technique imparted the ideal amount of that distinctly aromatic and pungent herbaceousness of this often too-powerful would-be evergreen…it was JUST RIGHT!
And what better way to serve a perfectly grilled skewer of succulent shrimp than atop a bed of rich and flavorful baked Mediterranean Rice. This delightful melange adds a smorgasbord of palate-pleasing flavors like grape tomatoes, baby spinach, kalamata olives, and a sprinkle of rich and tangy feta cheese.The plate is not only a symphony of flavors, but it’s a rainbow of eye-pleasing color contrasts!
We chose to finish the plate with a chilled bundle of alderwood-smoked asparagus all wrapped up in a prosciutto blanket, and dressed with a sprinkle of capers and grated Reggiano Parmigiano and a wedge of lemon! A note of caution; GO EASY ON THE SMOKE! Those delicate asparagus spears take to smoke like a potato takes to salt! A little goes a LONG WAY!
THE RECIPES
GRILLED CITRUS & HERB SHRIMP ON ROSEMARY SKEWERS
YIELD: 6 Servings
PREP: 30 min. MARINATE: 2 – 3 hrs. COOK: 8 – 10 min.
INGREDIENTS
FOR THE SHRIMP
6 STURDY stems of fresh rosemary, leaves intact
30.(about 2½ lbs.) Jumbo shrimp, peeled, deveined, tails off
FOR THE MARINATE
½ c. fresh basil leaves, packed & chopped, plus more for garnish
¼ c. fresh oregano leaves, chopped
4 cloves garlic, finely minced
¼ tsp. red pepper flakes, crushed
½ tsp. freshly ground black pepper
2 tsp. lemon zest, finely minced
½ c. freshly squeezed lemon juice
½ c. EVOO
2 lemon, vertically quartered wedges, for serving
You’ll thread five marinated shrimp onto each skewer. (I used an ice pick to create a centered guide hole in the middle of each shrimp to avoid tearing them up in the process. And here’s a GAME-CHANGER COOKING TIP…the skewers of shrimp can be difficult to navigate over a hot grill.
I used a handled wire grill basket with a locking top cover ($17 at Amazon) to cook eight skewers of shrimp in a SNAP! The grill basket held the skewers firmly in place and made it possible to turn all of the skewers at once with one easy motion. Grab the handle, turn the basket 180º, and VOILA!
COOKING NOTE
You’ll need to use rosemary stems stiff/sturdy enough to skewer 5 shrimp on each skewer. The rosemary skewers will dial up the flavor! Simply cut a wedge point on the sprig at the thick end of the skewer, then strip most of the leaves from the stem, leaving about a half-inch of rosemary leaves on the skinny end of the skewer.
Also, remember to work quickly…if you’ve cooked much seafood, you know it cools down VERY quickly! Get ‘em grilled, and get ‘em plated!
This will work with any size shrimp; just adjust the cooking time accordingly.
STEP 1 – Remove most of the rosemary leaves from each skewer, leaving about a half inch of leaves at the top (save leaves for another recipe!). Soak skewers in cold water for at least 2 hours or overnight if possible. That’ll keep your sticks from burning!
STEP 2 – In a large mixing bowl, combine the chopped fresh basil and oregano leaves with the garlic, red pepper flakes, freshly ground black pepper, lemon zest, lemon juice, and the EVOO. Whisk to combine well, then pour it into a 1 gallon Ziploc bag with the shrimp. Seal the bag tightly and toss them in the fridge to marinate for a couple of hours. Also, try to remember to flip the bag of shrimp once or twice while they’re marinating.
STEP 3 – Drain rosemary skewers and cut a wedge point on the thick end of each skewer. The point makes it easier to thread five shrimp onto each skewer.
STEP 4 – Heat your grill to HIGH (…or as my friend Tommy would say, “Set it to the ‘Raise HELL setting)! When the grill is hot, place your grill basket directly on the grill surface and cook the shrimp until just opaque in the center, about 3 to 4 minutes. Flip the whole works and grill the other side for about 4 to 5 minutes or until they’re cooked nicely.
TO SERVE: Serve immediately with lemon wedges and a sprinkle of fresh chiffonade basil on a bed of Baked Mediterranean Rice (recipe follows).
BAKED MEDITERRANEAN RICE
PREP: 20 mins COOK: 30 mins TOTAL:50 mins
YIELD: 6 – 8 servings:
INGREDIENTS
1 c. Arborio rice
½ c. Orzo pasta
½ c. sweet or yellow onion, chopped
2 Tbsp. unsalted butter, melted
3 c. reduced sodium chicken broth
2 Tbsp. chopped fresh oregano, or 2 teaspoons dried
2 Tbsp. chopped fresh basil, or 2 teaspoons dried
1 tsp. kosher salt, or to taste
1½ c. grape tomatoes, halved
½ c. pitted Kalamata olives, sliced
1 c. shredded mozzarella or Italian blend cheese
4 oz. baby spinach, stem tips removed, coarsely chopped
¼ c. freshly grated Parmesan cheese
¼ c. Feta cheese, crumbled
¼ c. chopped fresh parsley, (optional)
INSTRUCTIONS
STEP 1 – Preheat the oven to 375º F. Coat an 11 x 13-inch glass or ceramic casserole dish with butter-flavored Pam™ or other vegetable spray.
STEP 2 – Add the rice, orzo, and chopped onions to the casserole. Add melted butter and stir until all is coated well.
STEP 3 – In a mixing bowl, stir the oregano, basil, and salt into the chicken broth. Pour over the rice, then evenly place the halved grape tomatoes over the top.
STEP 5 – Bake at 375ºF for 30 minutes or until the rice is al dente.
Remove from the oven and fold the mozzarella cheese, the chopped baby spinach, and the sliced kalamata olives into the hot rice until it’s evenly distributed. Top with the grated Parmesan and feta cheeses and the parsley.
STEP 6 – Cover with foil and let rest for 5 to 10 minutes before serving. To serve, plate as the bed for the shrimp skewers.
CHILLED PROSCIUTTO WRAPPED ALDERWOOD SMOKED ASPARAGUS BUNDLES
YIELD: 6 servings
INGREDIENTS
24 fresh Asparagus spears, medium-thick (about 1lb.)
1 tsp. EVOO
1 tsp. kosher salt
¼ tsp. freshly ground white pepper
6 thin, wide slices Prosciutto
1 Tbsp. Capers, drained
2 Tbsp. Pecorino Romano, grated
6 lemon quarter-wedges
INSTRUCTIONS
STEP 1 – Prep the asparagus by snapping the stem end as low as possible. Rinse the asparagus in cold water and dry on paper towels. Place the asparagus in a large bowl and drizzle with the EVOO, salt, and pepper. Coat the spears completely using your hands to massage the EVOO into the asparagus. Using heavy-duty aluminum foil, fashion a sturdy “tray” in which to smoke the asparagus. Place the asparagus in the tray.
STEP 2 – Heat smoker to 225 degrees F. with an ounce or two of Alder wood chunks. GO EASY…a little smoke goes a long way on asparagus! Place the tray of asparagus on the center rack of the smoker and allow to smoke for about an hour or until tender crisp.
STEP 3 – Remove asparagus from the smoker and transfer the spears directly from the foil tray to a loaf pan. Tightly cover with foil and chill immediately for at least two hours.
STEP 4 – Wrap 4 spears of the chilled smoked asparagus in Prosciutto, wrapping on the bias so as to cover all of the asparagus but the heads. Center each bundle on a salad plate and garnish with ½ tsp. grated Pecorino Romano cheese and a few capers. Finish each salad plate with a quarter-wedge of lemon. Cover the salad plates loosely with cling wrap, and return to the fridge until ready to serve chilled.
I know you’re wondering, and the answer is “Yes, there was an appetizer and a dessert!” Both were decadent treats from an old fave, The Mediterranean Tea Room in Columbia. The appetizer was hummus with kalamatas and pita bread wedges. The dessert was a properly decadent, over-sized chunk of AMAZING old-school Baklava!
And there ya’ have it…that’s a WRAP! Until next time, we close with some sage words of advice from an old friend,…”If you always open your BEST bottle of wine first, you’ll never have to open your worst bottle of wine!”
Ne’er have truer words been spoken, Mister Bill! Let’s EAT!
Photo Credits: T. Wayne Lybrand