November 8, 2015 Wine Club Menu

These Spanish offerings pair well with the complex yet subtle combination of flavors from each of the three varietal - Müller Thurgau, Madeleine Angevine & Seigerrebe - in our 2013 Isletage.

Ajo Blanco (White Gazpacho)

1.5 C. blanched almonds
1 C. 2013 Perennial Vintners Isletage
1 C. water
1/4 C. 2014 Perennial Vintners Verjus
3 C. 1" cubed crustless day-old white country bread
1 Granny Smith apple, peeled, cored and chopped
1/2 C. extra virgin olive oil
4 cloves garlic, chopped
1 t. sea salt
1/4 t. fresh ground black pepper
12 green grapes, cut in half

Soak the almonds in the liquids in a large covered bowl overnight.

Add the bread cubes and soak another 10 minutes.

Add the rest of the ingredients and mix together.

Run through a food processer in 3-4 batches until smooth.

Cover and refrigerate at least one hour.

Ladle into bowls, decorate with a few grape halves, and drizzle with more olive oil.

Serves 6-8

Manchego, Caramelized Shallot & Paprika Spread

16 oz. cream cheese, softened at room temperature
8 oz. Manchego cheese, shredded
2 large shallots, sliced
3 T. olive oil
2 T. paprika
2 t. smoked paprika
1 t. salt
1/4 t. cayenne

Add all ingredients to a food processor. Run until smooth, scraping down several times.

Cover tightly and chill in refrigerator at least one hour.

Serve with sliced crusty baguettes.

Serves 10-12

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