+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: RESOURCES AND OTHER STUFF (https://www.wines.com/wineboard/forum-300.html)
+--- Forum: Best Buys/Steal Deals (https://www.wines.com/wineboard/forum-11.html)
+--- Thread: El Chaparral, Navarra (/thread-12027.html)
- Innkeeper - 05-08-2002
1999 Bodegas Nekeas, El Chaparral, De Vega Sindoa (Old Vines Grenache), Navarra ($9.99 locally). An excellent reason why one should never stop visiting wine shops, despite all the good stuff available from afar.
This fresh grenache, first gives you that huge, fruity nose that is the grape's tradmark, then you get the cherries and berries upfront. Despite the 13% alcohol, it gives a feeling of lightness across the palate with smoooooooth tannin, and just a tiny tad of oak. Lovely finish. Since Spring is still struggling to get sprung here, took advantage of a nice day yesterday to set up the grill, and grilled some Jordan's Natural Casing Beef Franks for dinner with lima beans. The Navarra matched perfectly. It definitely will make a great summertime wine, and I'm heading back for more.
- wondersofwine - 05-08-2002
IK, is this from Chile, Spain, Argentina? I've heard of Navarre in Portugal but I'm not familiar with Navarra.
- Innkeeper - 05-08-2002
Navarra is the grenache region of Spain. They usually give it a shot of tempranillo, but this one is close to 100% varietal. Thought about posting this under Spain, but figured it was more appropriate here.
- Innkeeper - 03-13-2003
Thoroughly enjoyed another bottle last night with the following:
STUFFED PEPPERS FLORENTINE STYLE:
10 oz pkg Frozen chopped spinach
1/2 lb Ground chicken breast
3 tbl Grated onion
1/2 C Grated Parmesan cheese
1 tsp Marjoram
1 tbl Minced Italian parsley (or plain)
1 Egg
Salt and pepper to taste
3 Sweet Italian style red peppers or two large red bell peppers
2 tbl Olive oil
1/2 C Tomato sauce
Thaw spinach and squeeze as much fluid out of it as possible (use cheesecloth) and chop some more. Place in mixing bowl with chicken, onion, cheese, marjoram, parsley, egg, salt, and pepper; and mix well. Trim stems from peppers and remove seeds and membranes; parboil five minutes. Fill peppers with the stuffing, then put them in a baking dish (11/2-2 quart souffle dish does fine) so that they fit snugly. Drizzle oil and tomato sauce over the tops. Cover with aluminum foil and bake 45 minutes in a 450 degree oven. Remove foil and cook 15 more minutes, basting occasionally with fluid in the dish.
Wonderful!
[This message has been edited by Innkeeper (edited 03-13-2003).]
- Innkeeper - 07-06-2003
2000; all the way up to $10. Wonderful with plain ole burgers with ketchup and onions on onion rolls. Hardly gets any better.
It is now two and a half months since we made this post, but did have it again today in a mid-day meal. Had it with our Cheddarburgers and salad with the last of our Raspberry-Hazelnut Vinaigrette for awhile. Since Bev's doctors have put her back on a stricktly lo-carb diet, we have some very good OO that we can't dip slices of baguette in anymore.
The El Chaparral tied all together wonderfully. You really should try it.
[This message has been edited by Innkeeper (edited 08-21-2003).]