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To get the most out of your wine, it's great if you can pair it with the right food. In part two of these blog posts, we will give you a great recipe that pair perfectly with another 6cepas6 wine. This is a perfect dish for a sunny evening; fire up the BBQ, grab the corkscrew and enjoy!
If you prefer a white to a red on a hot day, then this is the food and wine pairing to try. Also pinchos (which means thorn or spike in Spanish (they're skewers!)), this chicken dish has fewer ingredients but does require a bit of an arm workout to make a mayonnaise, but it is well worth it!
White meat calls for white wine. Bodegas Perica 6CEPAS6 Blanco Rioja works well with these herby chicken skewers and the creamy saffron Aïoli. White Rioja is predominantly made from Viura. With oak ageing, Viura takes on baked fruit flavours and the acidity softens.
Pinchos de Pollo con Aïoli
8 Chicken skewers
2 Garlic cloves
1 pinch of sea salt
1 1/2 teaspoon of sherry vinegar
2 egg yolks
250-300ml sunflower oil
1 Pinch of saffron
We like to serve this with couscous or tabbouleh, with chopped preserved lemons, currants, olives and a sliced avocado running through it.
Get yourself a bottle here for £12.99.
We hope that you give these recipes a go and crack open a bottle or two to enjoy with them. If you like these recipes, check out our previous posts for a paella recipe and a Mexican themed evening!