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Happy Malbec World Day

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Happy Malbec Wine Day
Every year since 2011 the world comes together every April 17 th to celebrate Malbec world day.
The 17 th of April 1853 the French had high hopes of adapting their grapes to the Mendoza soils in Argentinian. With the anticipation of a successful adaptation the first agricultural school was founded.
April 17 th (Malbec World Day) symbolizes the evolution of Argentina’s wine industry, starting with the development of a glass of luscious Malbec wine. Today, more than 75% of Malbec grapes are grown in Argentina. When indulging in a glass of splendid Malbec Wine you will bear witness to the beautiful opaque purple color, medium tannin, and a soft feel in the mouth. Malbec wine favors chocolate, vanilla, and tobacco flavor, with subtle notes of violet, spices, and minerals.
The sweet scent provides whispers of red fruit plums and cherries.
One of our fabulous Capsicum Chefs, Charne Wylie, has developed a sensational recipe using Malbec Wine . So, on this Malbec World Day, spoil yourself with a bowl of delicious Chorizo al Vino Tinto and a glass of the celebrated Malbec Wine.
Chorizo al Vino Tinto - Wine Braised Spanish Sausage
This Spanish dish is as simple as they come and never fails to impress. Savory chorizo is braised in and served with a sauce of bright red wine which brings the flavors of the chorizo to life. Chorizo al Vino makes for a dish that is comforting and filling, serve with something fresh and light like grilled pimientos.
Serves: 4

INGREDIENTS


·       226 Grams uncooked chorizo, cut into bite-sized pieces (about 5-6 sausages)

·       1 tablespoon olive oil

·       2-3 cloves of garlic, sliced

·       1 bay leaf

·       1 cup of Malbec wine

·       Chopped fresh parsley for garnish.


INSTRUCTIONS

1.    Place a frying pan or saucepan over medium-high heat.

2.    Add the chorizo and cook for 3-5 minutes searing the chorizo until it starts to brown on both sides.

3.    Add the olive oil and use a wooden spoon to scrape any bits of chorizo from the bottom of the pan.

4.    Add the garlic and allow it to soak up the flavor of the oil and chorizo. Cook the garlic for 1-2 minutes.

5.    Add the wine and bay leaf. Reduce the heat to a simmer and slowly cook for 20-25 minutes.

6.    It is ready when the wine becomes slightly thickened.

7.    Place in a serving dish and sprinkle with fresh parsley. Serve with crusty bread as a snack or as part of a tapas night.


Both the chorizo and red wine makes this dish almost alarmingly red. Be careful and do not cook in a light-colored top or use a new, white kitchen towel. you do not want to end up turning red.  

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