| Triana Tempranillo 750ml
DO Carinena, Spain  |
Product Notes:
Despite its low cost, Triana Tempranillo drinks like a wine three times its price. This silky-smooth Spanish red has aromas and flavors of ripe berries, fresh summer plums and hints of vanilla. It finishes with a burst of fruit and very little bitterness that can often be associated with red wines. Triana Tempranillo is a delicious wine to serve with just about anything. Try it with salads, seafood, beef or chicken.
Also from Spain is our Cheese of the Week, Manchego. It's semi-firm and creamy in texture and has a distinct nutty flavor that really works well with this wine.
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 Food Pairing:
Try with white meat, red meat, game, roast lamb or pork, poultry, wild mushrooms, mature and blue cheeses.
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Recipe:
Peppered Ahi Tuna with Oyster Mushrooms and Port Wine Recipe
Ingredients:
4 five-ounce portions sushi grade Ahi tuna
2 tablespoons crushed black peppercorns
1 tablespoon canola oil
1 pound oyster mushrooms, sliced
2 ounces leeks, sliced
2 teaspoons chopped garlic
2 teaspoons chopped shallots
2 cups Port wine
2 tablespoons sweet butter
2 large Russet potatoes, peeled
3 ounces sweet butter
4 to 6 ounces milk
Salt and pepper to taste
Instructions:
First, prepare mushrooms by heating clarified butter in a medium saute pan. Add leeks and saute until lightly translucent. Add mushrooms, shallots and garlic, and saute until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.
Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.
Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.
Yield: 4 ervings
Credits
Recipe from: Bidwell Street Bistro, Folsom, California, USA.
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