This month, we feature two great red wines, one an old friend at a new lower price, and the other a Ribiera del Duero I discovered in Spain. 
First off there's 2006 Castell del Remei Gotim Bru, a 90 point Parker Tempranillo, Merlot and Cabernet blend. The combination of traditional Spanish varietals, namely Tempranillo, with Bordeaux varietals (primarily Cabernet and Merlot), makes for a unique stylistic quality of the wines. Unlike most "Super-Tuscans", where the non-indigenous varietals and modern style tend to predominate, Castel Remei's wines remain unmistakeably Spanish, with lots of plummy/dark cherry fruit, and hints of exotic spices and a complexing earthiness, coupled with a "mouthfilling generosity", as Parker aptly points out.
Located in the northeast section of Spain (near Penedés and Montsant), Castell del Remei lies in the Costers del Segre D.O, about 75 miles from Barcelona. Driving through this region, one can't but help to notice the miles and miles of olive trees -- and the relative lack of vineyards. Yes, this region is primarily devoted to olive and almond growing, yet a few remaining vineyards, much belonging to the Cuisine family, have continued to produce wine. Tomas Cuisine, who began restoring this historically-rich estate in 1982, recognized the opportunity to transform this land into world-class wines.
The region provides warm, dry days, tempered by coastal breezes (the sea is 50-60 miles away), perfect for growing grapes. While vines were grown on the property as far back as the 17th century, it wasn't until the late 1800's that Bordeaux workers and technology began to influence professional winegrowing in the region. In the early 1900's, after phylloxera, cuttings of Bordeaux varietals were also planted, and ultimately thrived in the area. These remain as key blending components for the wines to this day.
Then, there's 2008 Barco de Piedra Ribiero del Duero, another 90 point Parker wine. Barco de Piedra comes from two plots north of the
Duero between the towns of Pesquera del Duero and Valbuena. These vineyards range from 750m to 830m approximately 1000m north of the Duero and primarily south-facing. Within the Finca el Quiñon estate there are several plots, two of which are used to produce Barco- a 2h plot called Pago del Jaro (diverse mixture of Sand and clay soils), and a 40h plot called Pago de le Piedra ( a highly eroded slope of limestone at the top, covered with river rock, and clay at the bottom).
"The 2008 Barco de Piedra is 100% Tempranillo/Tinto Pais aged for 5 months in French and American oak. A glass-staining opaque purple, it offers up an enticing bouquet cedar, spice box, violets, cassis, and black cherry. This is followed by a rich, flavorful, firm wine that will evolve for 1-2 years. This lengthy bargain will drink well through 2015. It is what over-delivering is all about." 90 pts, Parker
Refer a Friend Promotion: From now through March 31, we'll give you either a $10 Farmstead Gift Certificate or a Bottle of Wine for every new Wine Club membership that you bring to us.
Recipes: Chicken Basquaise Serves Six
This Basque style stew will compliment the spicy, earthy, red fruit flavors and aromas of wines from the Ribera del Duero from Barca de Piedra.
* 1/4 cup olive oil
* 6 ounces bacon, diced
* 2 chickens, about 3 pounds each, cut into 8 pieces
* salt and pepper to taste
* 1 large white onion, sliced
* 1 sprig fresh thyme
* Pinch of pimento d'Esplette
* 2 green bell peppers, sliced
* 2 garlic cloves, finely chopped
* 2 cups dry white wine
* 1 can chopped tomatoes
* 1 small chorizo (about 3 ounces) thinly sliced
* 1/4 cup Arbequina or other black olives
Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring frequently, until golden brown, 6 to 8 minutes. Remove the bacon to a plate with a slotted spoon.
Season the chicken with salt and pepper. Add to the pot skin side down and cook until golden brown. Remove the chicken to a plate.
Return the bacon to the pot and add the onion, thyme, and pimento d'Esplette. Cook until the onion is soft. Add the peppers and garlic and cook a further 2 minutes.
Add the wine and bring to a simmer. Cook until the wine is reduced by half. Add the tomatoes and bring the sauce to a boil. Add the chicken, cover and cook 20 minutes on medium heat, turning the pieces occasionally, until the juices run clear when the chicken is pierced with a knife.
In a small skillet, cook the chorizo in a little olive oil 3 to 4 minutes until lightly browned on both sides.
Remove the Dutch oven from the heat and add the chorizo and olives.
To serve;place the Dutch oven on the center of the table and serve with a side of plain or saffron rice.
Roast Pork Belly with Baked Navy Beans Serves six as an appetizer
This recipe (at least the pork belly part) from J.J. Healy, a chef based in County Tipperary, Ireland, is dedicated to one of our Alameda customers, Jacqueline Gough, herself a native of that part of the country, and an avid cook and generous host.
* 1 pound Navy beans, washed
* 1/2 cup dark brown sugar
* 1 small onion, chopped fine
* 1/3 cup molasses
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon mustard powder
* Salt
* 1 onion sliced
* 2 garlic cloves, minced
* 1 bunch sage, chopped
* 4 cups light beef stock, warmed
* 3 pound pork belly
* Salt and pepper
* 1/2 cup hard cider
* 8 cloves
* Pinch of allspice
* Pinch of cinnamon
* 6 tablespoons of brown sugar
Preheat the oven to 275F.
Soak the beans overnight in enough water to cover them by about 3 inches.
Drain the beans and put into a large pot with enough water to cover, then bring to a boil over high heat. Reduce the heat to low and simmer for 1 to 1 1/2 hours until the beans are tender but not split. Allow to cool in their cooking liquid, drain, reserving the cooking water, and set the beans aside.
Put the beans, sugar, onion, molasses and Worcestershire sauce, mustard and salt to taste into a deep baking dish. Add the reserved cooking water to just cover the beans. Bake, uncovered, for 5 to 6 hours. The top of the beans should brown, but if they get too dark, cover the pot. The beans can be made ahead and reheated for service.
Preheat the oven to 300F.
Place the onions in a single layer in a large roasting pan, then scatter the garlic and half the sage over them. Pour in the stock. Season the pork generously with salt and pepper on all sides. Set it on top of the onions and spoon the cider over top. Scatter the remaining sage over the pork and then the cloves, allspice and cinnamon.
Cover the pan tightly with foil and roast, basting occasionally with the pan juices, for 2 to 3 hours, until the pork is very tender.
Uncover the roasting pan and coat the top of the pork with the brown sugar. Increase the oven temperature to 400F and continue roasting the pork, uncovered, for about 20 minutes or until the sugar begins to brown. Spoon te pan juices over the sugar crust. Continue roasting the pork for 10 minutes or until the top is glazed and golden.
Transfer the pork to a warm platter, and let rest for 10 to 15 minutes. Reheat the juices and serve on the side with the baked navy bean
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