Tag: recipes

Delicious Wine Recipes

 TAGS:undefinedCuisine is an art. And cooking is a cultural expression that varies from country to country and from cook to cook. But one thing is for sure: there are some ingredients that always work out. The role of wine is crucial in the essence of modern cuisine. So we want to propose you three important recipes of nice dishes you can easily prepare with wine.

Meatloaf with Red Wine Glaze


  • 2 slices of white sandwich bread, torn into pieces
  • 1/2 cup milk
  • 1 large egg 1
  • large egg yolk
  • 2 tablespoons coarsely chopped 
  • 1/2 teaspoons finely chopped sage
  • 1 teaspoon finely chopped thyme
  • 1 tablespoon kosher salt
  • Pinch of freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese


  1. Preheat the oven to 350°. In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
  2. In a medium skillet, melt the butter. Add the onion and cook over moderate heat until softened about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl. Add the lamb, pork and veal and knead until evenly combined.
  3. Brush a medium oval baking dish with oil. Transfer the meatloaf mixture to the dish and put it into a 4-by-12-inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
  4. in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy, about 15 minutes.
  5.  Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the centre registers 150°; brush once more with the remaining glaze during baking. Let the meatloaf rest for 15 minutes, then thickly slice and serve.

Wild Mushroom and Red Wine Risotto


  • 5 1/2 cups chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • Salt and freshly ground pepper
  • 1 and 1/2 cups arborio rice 
  • 1/2 cup dry red wine
  • 2 tablespoons unsalted butter
  • 1 pound mixed wild mushrooms
  • freshly grated Parmigiano-Reggiano
  • 2 tablespoons chopped flat-leaf parsley


  1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
  2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper. 
  3. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

Lentils with Red Wine and Herbs


  • 1 1/2 cups French green lentils (12 ounces)
  • Salt 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove
  • 1/4 cup dry red wine
  • 1 packed cup baby spinach (2 ounces)
  • 1/2 cup chicken stock
  • 1 tablespoon crème fraîche
  • 4 lightly packed cups mâche (2 ounces)
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped cilantro
  • Freshly ground pepper


  1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
  2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted about 2 minutes.
  3. Season with salt and pepper and serve warm.


 TAGS:El Molar 2016El Molar 2016

El Molar 2016 stands out like a shiny diamond for its fruity touch. Don’t wait any longer and try a glass of this Jumilla gem.

Yummy appetisers in summer


Summer is probably the best season for any outdoor activity, enjoy the sunlight and warmth as much as possible. Among the best things to do outside, there is, of course, eating and drinking. Let’s see then which are the best appetisers to enjoy during this time.

Marinated fried anchovies:

This recipe is really simple and you can do it in 40 minutes, ideal for 4 people and very cheap.


  • 400 grams of fresh anchovies
  • 300 millilitres of white or apple vinegar.
  • 250 millilitres of white wine
  • 1 spicy chilli
  • Salt to taste
  • 2 cloves garlic
  • 1 fresh onion
  • Flour for anchovy butter
  • Olive oil


  1. Clean and remove the head from each of the anchovies, open them and remove the central bone.
  2. Wash and dry the anchovies with a paper towel, sprinkle with flour and fry in hot oil on both sides
  3. Place the fried anchovies on an absorbent towel and separate.
  4. In a saucepan add vinegar, wine, salt, onion in rings, chilli on wheels, chopped garlic leaves to boil over high heat, then cook over medium heat for 3 minutes and extinguish.
  5. Place the prepared vinegar mixture over the anchovies until covered and marinate for 12 hours.
  6. Serve your guests.

Crab and cheese puffs

This ideal aperitif for parties has a medium difficulty level, can be prepared in 1 ½ hours and is ideal for 4 guests.


  • 1 egg yolk
  • 30 grams of butter
  • 45 grams of flour
  • 1 pinch of sal millilitres
  • 1 litre of water

For crab stuffing

  • 120 grams of cooked crab meat
  • 1 clove garlic
  • 20 grams of butter
  • 1 teaspoon of oil
  • 1 teaspoon paprika
  • Salt 

For cheese filling

  • 60 grams of gruyere cheese
  • White pepper to taste

For salsa

  • 250 milliliters of whole milk
  • 25 grams of butter
  • 30 grams of flour
  • Salt to taste
  • 1 pinch of nutmeg


  1. Preheat the oven to 200 degrees and in butter 2 trays
  2. Prepare the cream buns with the indicated amounts
  3. Place the choux pasta on the tray
  4. Cook the buns in the hot oven, remove and let cool.
  5. Prepare a sauce with the indicated amounts and cut the cheese into thick slices.
  6. Place in a small pot of butter and the crabmeat to sauté for a couple of minutes and season with salt and paprika.
  7. Place the crabmeat in a bowl to add half the sauce and mix.
  8. Place the gruyere cheese in a bowl with the sauce and mix
  9. Cut the buns to fill with both fillings.
  10. Return to refrigerator for 15 minutes before serving.

And to drink, nothing better than a good white wine!


 TAGS:Pazo Señorans 2016Pazo Señorans 2016

Pazo Señorans 2016,  a well-balanced and elegant albariño



 TAGS:Nuviana Blanco 2016Nuviana Blanco 2016

Nuviana Blanco 2016, with strong exotic fruit notes

Wine and Salad: The healthy couple!


On hot days, the best choice for your meals is a salad, and there’s a thousand ways to prepare them. Also, if you pair it with a good wine, the moment will become delightful and sophisticated. So today we will show you some salads and some of the wines that would go well to accompany them. Appetizing, right?

1. Summer rice salad


  • 200 grams of basmati rice
  • 6 black olives
  • 12 capers
  • 2 boiled eggs
  • 1 can of tuna
  • 2 slices of canned pineapple
  • 4 cherry tomatoes
  • 16 raisins
  • 6 prawns
  • Salt

For the dressing:

  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of mustard
  • 1 tablespoon of cream


  1. Cook the rice. Cool it under running water and drain.
  2. Cook the eggs. Leave to soak the raisins to rehydrate.
  3. Cut the remaining ingredients into small pieces. Mix all ingredients in the bowl and finish assembling the salad with tuna chunks spread over the surface.

For this recipe, we recommend a young and slightly needle point red wine, like the Baigorri, a wine ideal to drink along with a complex salad like this.

2. Beans salad with french fries


For the vinaigrette:

  • 20 milliliters of apple cider vinegar
  • 60 milliliters of extra virgin olive oil
  • 1 teaspoon of Dijon mustard
  • 1 garlic clove
  • Black pepper
  • Salt

For the salad:

  • 100 grams of French green beans
  • 1/2 teaspoon baking soda
  • 50 grams of tuna in olive oil
  • 100g of potatoes (boiled)
  • 50 grams of cherry tomatoes
  • 30 grams of pitted black olives
  • 4 or 5 anchovies
  • 1 egg


  1. We put all vinaigrette ingredients in a bowl. Whisk to emulsify with a pair of metal rods.
  2. Wash the green beans and remove the ends. Boil water in a pan and add the baking soda.  Leave the green beans in the boiled water for 5 minutes.
  3. Remove the beans from water and place them in a bowl with ice water. Let it cool, drain and dry.
  4. Drain and chop the tuna with your hands. Cut the potatoes into small pieces, cut the cherry tomatoes and olives in half and cut the anchovies into small pieces. Mix all ingredients.
  5. Peel the boiled egg, cut into quarters and set aside. Spread the salad with the vinaigrette and garnish with the egg.

How about a French rose wine for a French themed salad? Now is the best time to enjoy a good pink wine like the Miraval Rosé.

3. Zucchini noodle salad


  • 4 zucchinis
  • 8 cherry tomatoes
  • 2 slices of ham
  • 80 grams of Parmesan cheese
  • 40 grams of pinions
  • 1 garlic clove
  • 5 tablespoons of olive oil
  • 1 bunch of basil
  • Salt and pepper


  1. Cut the ham into thin strips. Fry the pine nuts in a skillet.
  2. Wash the tomatoes, dry them and cut them into quarters. Wash the basil and dry it well. Reserve a few sprigs for garnish at the end and chop the rest.
  3. Cut the parmesan cheese into thin slabs. Peel the garlic clove and mince it.
  4. Wash the zucchini and cut into thin strips using a peeler, discarding the central part with the seeds.
  5. Heat 3 tablespoons of oil in a large skillet. Add the zucchini and fry it over high heat for 2 minutes. Stir continuously with a wooden spoon.
  6. Stir in garlic and tomatoes, season all with salt and freshly ground pepper. Cook for another minute.
  7. Turn off the heat, sprinkle some chopped basil then add the pine nuts and strips of ham and mix.
  8. Serve the zucchini noodles with tomatoes, the pine nuts and ham. Add parmesan cheese and sprinkle the remaining oil. Garnish with basil and serve.

You will like to pair this delicious salad with white wine. The delicate body of the Enate Chardonnay 234 2015 will work very well for this soft and tasty salad. Enjoy yourself!

Chocolate and wine: 2 delicious desserts you can’t resist


If your two passions are wine and chocolate, you’re in luck! Today, we’ll show you how to combine these delicacies in some dessert recipes with delicious wine.

French Gâteau with wine and chocolate


  • 6 egg-yellow
  • 1 ½ cups of flour
  • 1 tablespoon of baking powder
  • ½ cup of unsweetened cocoa
  • 1 cup of sweet white wine
  • 1 tablespoon of sugar

For the filling:

  • 2 cups of heavy cream
  • 4 tablespoons of confectioners’ sugar
  • 2 tablespoons of unsweetened cocoa
  • 2 tablespoons of instant coffee

For the wine syrup:

  • 1 cup of water
  • 1 cup of sugar
  • 3 tablespoons of sweet white wine


  1. For the syrup, boil the water and sugar for 5 minutes. Remove from heat and add the wine.
  2. For the frosting, mix the egg-yellow with the sugar for 15 minutes. Then, sieve the flour, baking powder and cocoa. Mall together and add the cup of wine.
  3. Pour the mixture into a buttered 22cm diameter-recipient and bake at 170 degrees for 40 minutes.
  4. For the filling, mix the cream with powdered sugar and sprinkle some cocoa and coffee to mix again.
  5. Cut the cake horizontally into 4 parts. Pour the syrup of wine and then spread the whipped cream.
  6. Put together the layers of cake and decorate again with cream. 

Chocolate cake with red wine


  • 90 grammes of dark chocolate
  • 1 egg
  • 30 grammes of butter
  • 30 grammes of sugar
  • 40 grammes of flour
  • 1 of vanilla
  • 70 ml of red wine

For the cream:

  • 370 grammes of condensed milk
  • 50 ml of evaporated milk
  • 3 egg egg-yellow
  • vanilla pod


  1. Mix the sugar with the eggs. Add the chocolate and the melted butter.
  2. Mix the vanilla with the flour and add the wine.
  3. Pour the dough into a greased baking pan. Bake at 170 degrees for 40 minutes.
  4. To prepare the cream, heat the condensed and evaporated milk while mixing with the vanilla pod. Then remove the vanilla pod and heat the mixture a little more.
  5. Mix the egg yolks and warm milk.
  6. Pour the cream into a pan and low heat it stirring constantly until it thickens.
  7. Remove from heat and bring to the refrigerator.
  8. Serve the cake with some cream on top.

To accompany, how about a delicious wine?

 TAGS:Sangre de Toro 2014Sangre de Toro 2014

Sangre de Toro 2014: Miguel Torres chose the name of the Sangre de Toro 2014 as an homage to Bacchus, the Greek wine god.


 TAGS:Pétalos del Bierzo 2014Pétalos del Bierzo 2014

Floral, elegant, silky… the Pétalos del Bierzo 2014 is a wine that seduces and invites to a relaxed dinner with friends and family.


 TAGS:Pruno 2014Pruno 2014

Pruno 2014 is one of Spain’s most famous and wanted wines. To Robert Parker it’s the world’s best wine according to its price-value-ratio, highly praising it at several occasions.


3 delicious Italian recipes


To end our Italian week, we want to share some Italian recipes we think you’ll love. Of course, we have pasta, more lightly cooked, considering the time of year, but also an ossobuco dish that you’ll enjoy anytime. Buon appetito!

Rabe broccoli Lasagna

Rabe broccoli is known as “rapini”; it is the main ingredient in this vegetarian lasagna and gives it a delicious flavor that has nothing to envy to meat.


For the bechamel

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups heavy cream (half-and-half)
  • Salt and pepper to taste
  • A little cayenne
  • Grated nutmeg to taste

For the lasagna

  • 1 pound dried pasta for lasagna
  • 2 bunches of rabe broccoli
  • 4 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 1 pound ricotta cheese
  • ¼ teaspoon grated lemon peel
  • 4 tablespoons butter
  • 2 cups grated Parmesan cheese or a combination of Parmesan and Pecorino


  1. For the bechamel, melt the butter in a saucepan, add the flour and cook for 1 minute over medium heat.
  2. Gradually add the cream (half-and-half) and stir until obtaining a sauce. Reduce heat.
  3. Add ½ teaspoon salt, black pepper, cayenne and nutmeg. Continue stirring for 5 minutes. Remove and place in a pan in hot water bath to preserve heat.
  4. Place over high heat a pan with ¾ parts of well-salted water to a boil and add the pasta. Cook it for 5 minutes. Once cooked, remove and rinse the pasta in a bowl with cold water, drain it and place the sheets on a towel.
  5. In the water of the lasagna pasta proceed to blanch the vegetables for 1 minute, rinse them with cold water and chop each one into small pieces.
  6. Place the vegetables, garlic and ½ cup olive oil into the blender to make pesto and add salt and pepper to taste.
  7. In a bowl mix the ricotta and lemon zest.
  8. Preheat oven to 375 degrees. Meanwhile, grease the mold with 2 tablespoons butter.
  9. Place into the mold a layer of lasagna pasta, a layer of bechamel sauce, a layer of ricotta, a layer of vegetables, a bit of pesto and a layer of grated cheese. Continue adding layers in this order to complete the mold. Sprinkle with the remaining Parmesan cheese and add a few pieces of butter.
  10. Cover with foil and bake for 20 minutes, then remove the paper to brown a little and wait 10 minutes before serving.

Lasagna with tomato sauce and grilled eggplant

This lasagna is a healthy and delicious alternative to share the weekend with family. Eggplant is rich in antioxidants, it is also an effective diuretic and provides minerals to our diet.


  • 1 ¼ pound sliced ??eggplant
  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • 1/2 pound ricotta cheese
  • 1 egg
  • 2 tablespoons water
  • 1 small pinch cinnamon
  • 2 cups marinara sauce
  • ½ pound lasagna pasta
  • Chopped fresh basil to taste
  • ¼ pound mozzarella (optional)
  • ¼ pound grated Parmesan cheese.


  1. Preheat oven to 450 degrees and cover a baking sheet with aluminum foil dipped in olive oil.
  2. Sprinkle with salt and olive oil the eggplant slices, then place them in the tray and bake for 15 minutes. Let cool and put the eggplants away.
  3. Lower the oven temperature to 350 degrees and grease another baking mold.
  4. Mix the ricotta, egg, water, cinnamon, salt and pepper to taste. Set aside in a bowl.
  5. Spread a layer of tomato sauce in the mold, then add a layer of lasagna pasta, a layer of ricotta, half the baked eggplants, sprinkle with basil and Parmesan. Add another layer group in this order and end with a layer of lasagna pasta, one of ricotta, one of sauce and one of Parmesan.
  6. Drizzle with olive oil and cover with foil to bake for 40 minutes. Remove and let cool for 10 minutes before serving.


Ossobuco al vino rosso

The ossobuco al vino rosso is a main dish that is consumed throughout the year, it can be accompanied with steamed potatoes and a salad, and the combination of meat with vegetables promotes intestinal transit.

The ossobuco is a slice of beef about 3 centimeters thick, with the bone in the center. It was called this way in Milan (it means “bone with hole”) and has an average calories level. The contributions of group B vitamins and minerals like iron and zinc make this a good alternative for a balanced diet.


  • 1 Ossobuco
  • 1/3 yellow pepper
  • 1/3 red pepper
  • 1/3 green pepper
  • 1/4 Onion
  • Vegetable broth
  • Red wine to taste
  • Rosemary to taste
  • Salt to taste
  • Pepper to taste
  • Parsley
  • Oil


  1. Place in a casserole the onion and peppers, chopped beforehand, with 4 tablespoons oil.
  2. Let soften and then place the ossobuco, chopped rosemary and thyme to brown for about 4 minutes.
  3. Add the vegetable broth and cover the pan to simmer for 30 minutes, then add the red wine and leave uncovered for 30 additional minutes.
  4. When serving, garnish with chopped parsley.

 TAGS:Valdo Prosecco Cuvee di Boj Double JeroboamValdo Prosecco Cuvee di Boj Double Jeroboam

Valdo Prosecco Cuvee di Boj Double Jeroboam is a Veneto from the Valdo Spumanti cellar vinified with prosecco.



 TAGS:Antonini Ceresa Fragolino RossoAntonini Ceresa Fragolino Rosso

Antonini Ceresa Fragolino Rosso: a red wine from the Alto Adige DO



Images: Uvinum and I Believe I Can Fry

Too many excesses? Take note of these 2 healthy recipes with wine


Healthy food does not have to be boring and, indeed, there are many variations of healthy meals that include wine in their preparation, making them rich in flavor and highly practical for those who seek to keep a healthy lifestyle.

Turkey with wine and vegetables

This dish is part of traditional Spanish cuisine, is served as a main course throughout the year, it is low in fat so it is recommended for people with restricted diets for weight control, and by being accompanied by vegetables is a nutritious option to prepare at home in approximately 30 to 60 minutes.


  • 2 turkey thighs, ½ kilo each
  • 2 carrots
  • 1 onion
  • 1 leek
  • 1 sprig of thyme
  • 1 head of garlic
  • 1 bottle of red wine
  • Salt and pepper to taste
  • 1 potato
  • 1 zucchini


  1. Chop the turkey thighs and add salt and pepper to taste.
  2. Put some olive oil in a saucepan over high heat and place the turkey pieces.
  3. Now proceed to put the previously peeled and chopped vegetables in the pan (remember to put aside 1 carrot for garnish).
  4. Put in the pan peeled garlic and thyme.
  5. Braise with wine the ingredients in the pan and put the fire under to simmer for 20 minutes, and then remove the turkey.
  6. When you see the broth reduced enough and with a thick consistency, proceed to strain the result.
  7. Put again the turkey and broth for 5 minutes over low heat.
  8. Put aside the preparation to begin elaborating the garrison.
  9. Boil the potatoes, carrots and zucchini previously shaped separately and let cool.
  10. Add the shaped vegetables into the stew and serve in dishes or casseroles.

Fruit salad with red wine

This recipe for 4 people has a low level of difficulty and can be prepared in no time.


  • 1 ripe melon
  • 1 bunch of grapes
  • 1 apple golden
  • 3 yellow and ripe peaches
  • 50 grams of peeled almonds
  • 50 grams of cane sugar
  • 1/2 glass red wine
  • 1 lemon


  1. Peel the lemon, remove the seeds and proceed to dice.
  2. Peel and cut the melon into cubes and place them in a large bowl with grapes, sliced almonds, apple and peach slices.
  3. Add sugar and bath with wine and lemon juice.
  4. Serve to each guest cold from the fridge.

And for your recipes, here are some good, nice and cheap wines that will help you improving your results.


 TAGS:Beamonte Tinto 2013Beamonte Tinto 2013

Beamonte Tinto 2013



 TAGS:Señorío de los Llanos Cosecha TintoSeñorío de los Llanos Cosecha Tinto

Señorío de los Llanos Cosecha Tinto