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The prestigious-looking bottle caught our eye with its wire netting and regal label, and we quickly learned more about it: this particular bottle contains 85 percent Tempranillo, the indigenous grape of the area. And although Tempranillo translates to "early," because the grape ripens before other red grape varietals, our bottle was aged eight years and in oak barrels for 24 months.
The wine poured brick red and opaque, with a strong woodsy bouquet that filled the room upon opening. Fruits of the Summer like cherry and blueberry hit the nose. It was big and masculine, with high tannins, and after that wash of berries, the wine finished heavy with flavors of cigars and toast that lingered on the palate. Intended to be a slow-sipping wine to savor with fatty, rich foods, the Gran Reserva would be best enjoyed with rich Spanish tapas, stinky cheeses, and grilled red meats.
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Drowning in the brown-bag lunch doldrums? Fret not! We've got a ribboned slaw sure to add some spunk to your weekly lunchbox rotation. So, before you resort to so-so (and pricey) takeout or a disapointing frozen meal, hear us out.
Sturdy ribbons of cabbage and thin slices of juicy mango and papaya are sturdy enough to hold up for a few days dressed in the fridge, without disintegrating into a gloppy wilted mess, making this salad a great make-ahead candidate. Practicality aside (and let's be real, we're here for the flavor), this salad is first and foremost a kick in the mouth, thanks to its tantalizing balance of spicy, sweet, salty, and sour flavors that remind us of a certain favorite cuisine.
Get it while it lasts, because this is no ordinary cheesecake. It has archaeological layers of chocolate-y goodness waiting to be discovered. Starting with an unctuous layer of chocolate cake, it's followed by whole Oreo cookies embedded in vanilla cheesecake. A sizable spread of chocolate icing blankets the whole thing, and, finally, mini chocolate chips, studded around the sides, add a little crunch to the otherwise smooth slice. Our eyes feasted, but what about our palates? Take a look at our comments and ratings of this extreme cheesecake.
Adobo sauce makes a great marinade, as dmash illustrates with ths Mexican-inspired shrimp.I was feeling super adventurous last night, and busted out the new cookbook that I'm currently obsessed with, "Truly Mexican" by Roberto Santibanez. I figured I'd start off with an easy adobo sauce made with guajillo chiles and was shocked at how simple and flavorful it was. Minus the 30 minutes I had to soak the chiles for, this sauce took me all of five minutes tops. It's awesome as a marinade for fish, chicken or beef, and can also be used as a sauce for breakfast burritos, eggs, you name it! So versatile, I'm hooked. It's also probably worth mentioning that it's super healthy! So if you're trying to cut on sugars and carbs, this adobo is for you!
For the recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
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Truth be told, I could easily down a bottle of this wine solo (though I wouldn't recommend that), but I would wager that it would come to life when paired with spicy-sour-sweet Thai food or briny shellfish. I'll be sipping on mine while supping on fruits de la mer — specifically moules à la marinière.
Suffering from empty wine glass syndrome? We can treat that, no problem. This month we put forth our best effort to drink up and make a dent in our rapidly expanding wine collection by sampling one wine every single workday. As a result, we tried a little bit of everything, from German sparkling wine to Central California Riesling. Even though we managed to scale back our overwhelming stash, there is still more (much more!) to try; we'll continue to bring you more reviews, but for now, here's a glimpse at each wine we tried last month.