Make Valentines Day Special with Rioja
White, Red, or Rosado: Rioja brings magic to the table
Valentine's Day is fast approaching, and with it thoughts turn to romance and indulgence. With times the way they are, I know a lot of couples who are choosing to spend the evening cooking for each other, and sharing an intimate meal for two. Much more romantic than being harried along through your Valentines’ dinner so that the next seating can be ushered in, don’t you think?
When you’re planning such a special dinner you don’t want to worry about the wine, so that all your attention can be focused on your someone special. The wines of Rioja, white, red and rosado, are among the most food friendly, versatile, and affordable wines on the market, perfect for turning a Sunday dinner (hint, hint) into something extra special.
With so many great Rioja wines to choose from, making your choice might seem to be a challenge, but an easy way to plan out a meal is to start off with a crisp Rioja Blanco. It's simply perfect for an aperitif, to share while cooking together, and for all sorts of appetizers. Oysters anyone? If you’re serving any sort of rich dish, follow it up with a red Rioja Reserva. Elegant, balanced and refined it’s the perfect wine for dinner and dessert! Is it time for chocolate yet?
What to expect: Rioja
Rioja is best known for its grand red wines. The Reservas and, in particular, Gran Reservas are world-class wines that deliver amazing complexity in a fantastically versatile, silky, medium bodied style. These wines are among the easiest to pair with food, though there are some dishes that call for other options. Not to fear, Rioja has those covered with bright, crisp whites, and rich rosados that are sure to please every palate, not to mention wallet.
Make your Valentine's Day special with the unique and exotic
That’s right, Rioja works wonders with chocolate. Reservas pair superbly with dark chocolate. Be daring this Valentines’ day and try this easy, yet exotic side dish from Chef Jill Paradiso, that can be served along side almost any main course (fish, fowl, game, beef...you name it). Jill recommends pairing this dish with a Crianza.
Rioja is produced in several styles, each signifying different ageing requirements and flavor profiles. It’s easy to find the style that suits your palate. Joven are young, fruity wines that are best consumed in their youth for their fresh flavors. The other classifications all include required ageing in oak barrels that ranges from at least 6 months for Crianza, to at least 24 months for Gran Reservas.
Jill Paradiso is the Vibrant Rioja Northeast Regional Specialist and classically trained chef that has worked in the kitchens of Mario Batali and Jean-Georges Vongerichten – you might recognize them. She has also done recipe development for Martha Stewart, Whole Foods Markets, and Dean and Deluca and she’s been kind enough to share one of her recipes with us.
CHOCOLATE, COFFEE POTATOES
Here is a fun, savory chocolate-laced dish, perfect for an intimate Valentine's Day Dinner at home! It is a snap to make, can be served along side almost any main course (fish, fowl, game, beef...you name it). Jill recommends pairing this dish with a Crianza.
You will need three pieces of aluminum foil for the recipe.
Serves 4 (as a side dish)
2 lbs potatoes, cut in half lengthwise
*I recommend using either small, red potatoes (also known as new potatoes) or fingerling potatoes
1/4 cup dark chocolate, chopped (you can also use chocolate chips)
2 tablespoons coffee grinds
1 tableapoon olive oil
sea salt, to taste
Note: These potatoes can be done on the grill or in the oven.
1. Get fire going in grill or pre-heat oven to 400 degrees.
2. Place cut potatoes on 1 piece of aluminum foil. Fold foil around potatoes to create a boat.
3. Add remaining ingredients.
4. Cover the top of the potatoes with a second piece of foil to create a sealed package. Wrap the entire package with the third piece of foil- this will ensure that no liquids leak out.
5. Place foil package directly on grill, or in middle rack of oven Cook about 20 minutes on grill/ 30 minutes in oven or until fork tender. Cooking time may vary slightly, depending upon the size of the potatoes.
Once the potatoes are cooked through, I like to leave them on the grill for at least another 5 minutes or finish them under the broiler for 2 minutes so that they get nice and crispy!
