We’ve partnered with Marqués de Cáceres to function 5 Spanish dishes that pair completely with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to suit each temper.
There’s no higher approach to seize the style of Spain than with a glass of Marqués de Cáceres. However to actually convey these Iberian flavors dwelling, the well-known Spanish wine model tapped Chef David Viana from The Pretty Lita to create 5 dishes to pair with their wines. When you’re unfamiliar, The Pretty Lita is a contemporary Iberian restaurant in Aberdeen, New Jersey which highlights traditional dishes in sudden preparations (assume: paella with duck confit and chorizo, or salted cod agnolotti). It was a James Beard Award semifinalist for the most effective new restaurant within the nation this yr, a becoming recognition for David, who obtained a Finest Chef nom in 2018 from the James Beard Basis. This partnership brings the 2 along with an attractive menu to pair with any bottle of Marqués de Cáceres, from a glowing Cava Brut to a daring Reserva. Regardless of being a couple of thousand miles away from Spain, the Rioja-based, family-run vineyard simply transports you again with each sip.
Marqués de Cáceres Cava Brut + Tuna Tartare
Cava all the time appears like a great time, so kick off dinner with this festive pairing. Preserving within the Iberian custom of marrying pork and seafood collectively, Chef David Viana provides a couple of particular parts to traditional tuna tartare. Bluefin tuna is tossed with pickled currants, alliums and mint earlier than getting positioned on a mattress of home made pistachio butter. Thinly sliced pata negra covers the tuna in a blanket of pork, including a saltiness and welcome texture to each chunk. Serve it alongside a crisp glass of Marqués de Cáceres Cava Brut which cuts the fattiness of each the tuna and pistachio butter.
Marqués de Cáceres Verdejo + Crispy Manchego
Verdejo, which is usually solely grown in Spain, is thought for being a extremely drinkable wine. Marqués de Cáceres Verdejo is dry with excessive acidity and notes of stone fruit, making it a flexible choice that may be paired with so many dishes. On this pairing, Chef David Viana takes a cue from one other Spanish favourite—manchego. Twelve month aged Manchego is breaded and fried earlier than getting topped over blended chicories and draped in a brown butter sherry French dressing. Consider it like an elevated Spanish-inspired mozzarella stick.
Marqués de Cáceres Rosé + Potato & Bacalhau Agnolotti
Salted cod is one other conventional Iberian specialty that’s to not be missed. Right here, it’s remodeled into agnolotti. Whereas pasta isn’t an enormous a part of Spanish delicacies, it’s a super car for showcasing the flexibility of salted cod. Mixed with potato, the cod turns into a filling for the pasta and will get served in a mushroom-infused butter. For a bit of additional crunch, add a handful of crumbled hazelnuts. Rioja, probably the most beloved Spanish wines, is a good choice to serve alongside this primary. Marqués de Cáceres Rosé delivers a mixture of delicate purple fruit notes and gentle tannins. The contact of effervescence within the wine cuts by way of the richness of the dish.
Marqués de Cáceres Crianza + Camarão Alhinho
Whereas the identify might sound daunting, camarão alhinho interprets to garlic shrimp. This Spanish tapas staple is bigger than the sum of its components. Whereas there’s solely a handful of substances to convey the dish collectively, the talent right here is within the method. Begin by searing shrimp shells in scorching oil to infuse the dish with much more shrimp taste. As soon as the shrimp is seared within the shrimp oil, aromatics and a splash of white wine and lemon juice are added to create a fast pan sauce. We love serving this dish with some crusty bread, or the rest that may absorb all that sauce. The simplicity of the shrimp pairs completely with the daring, spicy notes of Marqués de Cáceres Crianza.
Marqués de Cáceres Reserva + Paella de Pato
This pairing is the epitome of the intersection of time and persistence. Each Marqués de Cáceres Reserva and paella scream celebration, however aren’t one thing to whip up on the fly. Paella is a type of dishes that gives infinite prospects based mostly on what’s obtainable. Right here, Chef David Viana provides his personal twist. Studded with hunks of duck confit and chorizo, the rice is simmered in duck inventory and sofrito till cooked by way of. Maybe the most effective a part of this traditional dish is the crispy bits of rice that line the underside of the pan and get scraped up to make sure crunch in each chunk. Earlier than serving, ribbons of and seared duck breast sit atop the paella. Such a wealthy dish requires a wine that may maintain its personal, just like the Reserva. Notes of vanilla are the primary that come to thoughts when sipping earlier than being greeted with flavors of clove and coconut.
