I love Spanish wines for their value, in terms of the quality you get for the price you pay.  However, sometimes it’s difficult to find well made Spanish wines, or even a wine shop with a decent selection.  Over the next few months, I’ll be posting on some Spanish wines that really deliver – and they have one thing in common:  They are Jorge Ordonez Selections.   This importer has never failed me and when I see his name on the back of the wine label, I buy.  And you can too, knowing that at a minimum it’s a well made wine, even if it doesn’t end up being a style you’ll enjoy. 

The other night I made veal scallopine ripieno. Ripieno means “stuffed” in Italian.  This recipe could easily be adapted to chicken cutlets and is so elegant, yet so easy to make.  I think it cooked in about ten minutes.

Mis en place

6-8 thin veal or chicken cutlets, laid on a platter, salt and peppered

Room Temp. Cream Cheese
12-16 portabello mushroom slices
2-3 cloves garlic, diced
Fresh sage leaves

Saute the mushrooms in oil and garlic until they are soft, about 5-8 minutes.  As they are cooling, gently spread a tiny dollop of cream cheese onto each cutlet.  Then place 2 mushroom pieces on top of the cream cheese, and 2-3 sage leaves on top of the mushrooms.  Roll up, secure with toothpick, and return to the pan you sauteed the mushrooms in: seam side down.  Roast in the oven for 8 minutes at 350.  While these rested, I made a quick pan sauce with some veal demi-glace and red wine, and poured it over the meat rolls.

With this, I opened the 2009 Borsao Tres Picos Garnacha.  This is 100% Grenache from Spain. It’s bright purple in color and gives off aromas of berries, plums, and licorice. Medium bodied, with refreshing acidity, it cut through the creaminess of the cheese nicely. This is an easy drinker for current consumption.  87 points.  About $12.


2009 Borsao Tres Picos Garnacha
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