Search
  • Winchester Eats

Wine Utopia - Wine Club Wednesday - Navajas Tinto Sin Rioja



Today's Wine Utopia Wine Club Wednesday Wine is Navajas Tinto Sin 2019 Rioja, made by family run Bodegas Navajas who have been in operation since 1918. The first thing I noticed about it was the beautiful light red colour - almost a shade of cherryade - it's a blend of Tempranillo, Mazuelo and Garnacha and has an abv of 13.5%. Packed full of bright red fruit flavours, I found it had an after taste with hints of chocolate and oak but still remained light and delicious. I love rioja and this is a decent example, and great value at Wineutopia at £9.95 (don't forget you can receive 10% off any online or instore order by quoting my code - WinchesterEatsWineClub10)



On picking this bottle from our Stockbridge case, I knew I had to make something Spanish to go with it. I don't cook many Spanish things for some reason (probably because one of my favourite restaurants is Pulpo Negro and I would rather they cooked Spanish food for me), so apart from a mean Tortilla Espanola (perfected after many disasters over the years!) I knew I wanted to make this Spanish Chicken and Chorizo stew to go with this delicious light Rioja...


It has to be one of the first dishes I made when I learned to cook, and remains a huge family favourite. When I asked my older children which recipes they wanted in a Mum made cookbook when they go to Uni (a few years off yet, I like to be prepared!), this was the first thing they both asked me to include and they are my biggest food critics believe me.



Chicken and Chorizo (serves 4-5 people)...


Ingredients:


Olive Oil

1 red onion finely chopped;

2 cloves of crushed garlic;

1 tsp cumin seed;

1 tsp Smoked Paprika (I like - );

250g good quality Chorizo sliced;

One chicken breast per person (diced);

1 tin 400g Chopped Tomatoes;

1 Jar of Large Spanish Butterbeans


In a tablespoon of olive oil, saute the onion and garlic over medium heat until soft and translucent. Stir in the cumin and paprika, and fry for two minutes to release the fragrance before adding the chorizo. Fry this until lightly coloured. Add the diced chicken, turning to ensure even colour. Stir in the tomatoes, half fill the empty tin with water and swirl to capture the remaining toms, then chuck this in the pan too. Season, cover with a lid and simmer for 40-50 minutes. Five minutes before time is up, add the butterbeans to heat through. Serve with good bread (or parbaked if it's raining), olives, salad and a good rioja....


The large butter beans and Smoked paprika are from Thyme and Tides, you can use the regular tinned version, but these really make a difference...


Don't judge me on the par-baked bread for the pictures. It started pouring enough to put me off heading to the shops (full disclosure - I made this yesterday). It should really have something other than basil on top too - that's far too Italian.


I should say here that although I was sent this case in return for a weekly honest review, I had to go to WineUtopia and buy a replacement bottle or two (including this one!) as we had guests here at the weekend and someone ignored my sharpie written "do not drink" instructions written on the box. I can see us popping to WineUtopia a lot more than usual now too - a tasting case like the Stockbridge is a great way to discover favourites you haven't tried before... To find out more about the Wine Utopia Wine Club you can read more here...


Same time next week?


0 comments