Spanish Tapas with Garnacha (Borsao 2012)
My neighbor Josie organized a progressive dinner, which had been going on for years. She assigned each house a course (apps, salad, entrée and dessert) and gave a theme to annual shindig. I was honored with serving an appetizer course and the theme was Spain. I didn’t know my neighbors well but they were nice enough.
I did know a thing or two about Spanish cuisine because I had spent a semester abroad. Grenada, tapas and tinto were among my favorite memories. It was a wonder that I had memories after drinking so much wine! Reliving those days would be nostalgic and fun so I headed to the gourmet market, butcher and then the wine merchant. I wasn’t overwhelmed by the idea of the progressive dinner but shopping put me in the mood. I walked into my apartment and before I could put of Flamenco music my phone dinged.
“Hola, This is Sylvia.”
“Hey; Josie Han, calling to remind you about tonight. It’s progressive dinner time and you’re on appetizers.”
“I’m on it. I’m looking at six types of olives as we speak and my place smells amazing. I forgot how exciting Spanish cuisine could be.
“Exciting is one word for it. I’m doing entrée this time and I’m preparing paella, which I find intimidating.”
“Don’t worry, I’ve got your back I’m serving plenty of wine so by the time they get to your place, they’ll be well-primed.”
I had to remind myself that I was only serving appetizers and therefore, small bites were appropriate. I could have easily gone overboard but I held myself back. I had eight Spanish cheeses in my cart at the grocery, which I reluctantly reduced to three. I placed Manchego, Mahon and Cabra al Vino on a rustic board next to a basket filled with crusty bread and crackers. Next, I dug deep into my cupboards for the numerous olive dishes that I rarely used. My friends knew my love of food, wine and entertaining so they had given them to me as gifts over the years. They thought they were clever giving me things like olive dishes, garlic cellars and napkin rings. I purchased both green and black olive varieties, which were un-ripe and ripe respectively. The green Manzanillo olives were pitted and stuffed with a variety of nibbles, including, anchovies, capers, cheese, almonds and jalapenos. I nestled them next to a bowl of Marcona almonds. My meat plate was a thing of beauty with chorizo, Serrano ham and Sobrassada. It brought me back to my time spent in Espana and I wished I could bottle the aromas. I put a dish of fig paste next to a loaf of bread and a bottle of fine-olive oil.
I planned to pour a Borsao Garnacha (2012) with the Spanish treats, which I thought went with the theme of the dinner. I poured myself a glass and there was a knock at the door before I had time to have a single sip.
“Welcome Josie. I see that you survived making the paella. Are you ready for a glass of wine?”
“Barely Sylvia. A glass of wine is just what I need. The food looks amazing and I expect no less from the wine.” I poured Josie a glass and after a few moments to process the flavor, the corners of her mouth tuned up. I appreciate a wine without high tannins and acidity. This is spot on with the complicated, salty flavors of the food.”
“I agree with my wife. The only problem is that I could drink this all night. I have to save room for three more courses.” Josie’s husband Ken commented.
“Hey guys. I love that the we’re having a Spanish themed dinner. I’m doing dessert and I made flan of course with a cava from Andalucía.” Ginger was our newest neighbor to participate in our progressive dinner.
Her boyfriend Neal joined the conversation. “Made flan? I picked it up from the store.” Neal laughed but Ginger didn’t join him. He blushed and cleared his throat before continuing. “Regarding the wine, It’s lighter than I would expect a Spanish red to be, but it’s delightful with tapas. It has peppery note and vanilla undertones.”
“Excellent olives Sylvia. I’m not a fan of Spanish reds. French and even California reds offer much more complexity. It’s fruity with notes of raspberries and strawberries but I don’t favor wines that compete with my food. It gets in the way of the nice meats you chose.”
If anyone was going to find fault with the wine pairing it was going to be Jared Willer. He complained about every neighbor at one point or the other. It was their music, cooking odors or the manner in which they parked. I was thick-skinned and wine preference was subjective but just once, I wish he had something positive to say. Everyone was ready to move on to the next course and they were happy. Food and wine in the stomach had a way of doing that.
