Spittoon.biz Bookmark This page
There use to be a tapas bar in my little country town; it didn’t last. While the food was great and the prices ok there was just the one bar. Which rather defeats the whole tapas idea – a bite and a drink in one bar and move on to the next; you just don’t stay in the one place all night. I recall the wines were not that great either, more drinkable international rather than regional Spanish. You just have to go to Spain to get the real deal…There was one back street bar I stumbled upon in Madrid that served a rather scrummy morcilla dish; a dish I have been attempting to replicate ever since. I’ve also been trying to find an ideal tapas wine too (that isn’t sherry). The dish I believe I’ve just about cracked. The wine I’m yet to find.

You can’t really substitute black pudding for morcilla. The texture of black pudding is not the same, generally contains more fatty bits, and doesn’t break-up as readily as morcilla. Brindisa stocks some decent versions and the pack I brought last week from The Tapas Lunch Company (£2.15 for 200g) worked beautifully too.

Just fry the morcilla in a little olive oil and near the end of cooking add a handful of pinenuts. Top some slices of rustic bread with a little tomato sauce (mine I enhanced with a little sweet pimenton, also brought from The Tapas Lunch Company) and warm in the oven (or toast first) then top with the morcilla. My original attempt to replicate the dish included adding an egg to the morcilla before the pine nuts; not totally convinced this is what was in the original dish. To make more of a substantial meal you could serve a chorizo and tomato salad alongside.

You obviously need a wine.

The Palacio de Bornos Verdejo, 2010, Rueda, Spain from Waitrose £8.99 [Adegga / Snooth] isn’t too bad a match. Thinking maybe a bowl of freshly griddled prawns might be better… this is crisp, weighty (a touch of residual perhaps?) like a ripe, fleshier Sauvignon Blanc.

Another drinking option could be the rather excellent La Bascula Catalan Eagle 2009 an organically grown mix of Garnacha Blanca, Viognier, Roussanne, a blend which I adore. A touch too floral maybe for the morcilla but that complexity melds rather gorgeously with the spice of the chorizo in the salad.

2 Comments »

  1. Great stuff and thanks for the mention. Morcilla is one of our most popular products, so much so that we’ve decided to stock ‘Morcilla de Burgos’ (morcilla with rice) in the near future. Interested to see which wine you match with that. Jon

  2. Saw this version on Rick Steins Spanish prog; looking forward to try it.

Leave a Comment »




Advert

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

1
Apr

Announcing Tuscan Wine Tour for Photographers

My three passions, wine, food and photography, combine in a new venture – a Tuscan Wine Tour for Photographers. Its taken the best part of aRead More

24
Jul

Visiting a Port House: Ramos Pinto

Just behind the lower end of the cable car ride in Vila Nova de Gaia stands a proud, mustard coloured building. This is the lodge forRead More

20
Jul

The Vista Lounge Citrus Garden at the Trafalgar

A London pop-up bar, right in the very centre of town, with one of the most superb views across the skyline. Welcome to the Vista LoungeRead More

20
Jul

Stainless Steel Tanks at Chateau La Dominique Bordeaux

For this weeks Sunday Wine Shot more stainless steel tanks! Hoop-d-dah. This rather grainy shot was taken in the cellars of Chateau La Dominique in Bordeaux.Read More

18
Jul

Quinta do Portal Douro Portugal

On the flight home from Oporto, while waiting with increasing excitement the imminent arrival of the in-flight sandwich, I flicked through the TAP magazine. I hadRead More

17
Jul

The Louis Roederer International Wine Writers’ Awards 2014 Shortlist

I might have let out an embarrassing yelp on the train up to London yesterday. To fill the journey I was scanning through my twitter feedRead More

14
Jul

Cité des civilisations du vin

By the time the next Fete du Vin rolls round the grand wine project in Bordeaux should be completed. As we hurtled passed – as IRead More

Top

© 2004-2014 Spittoon.biz All Rights Reserved