Club Jávi #3 | Food Pairing

Wine Specs - HERE

Caliza Story - HERE

Caliza Video - HERE

Buy Wine - HERE

Paso Region - HERE

Caliza Web - HERE

2016 Pink |
Rosé Of Grenache And Syrah

Give tartines a try! Here is a link to the recipe.


2013 Sympatico | 
Spanish Rioja Style of Tempranillo & Grenache

You couldn't go wrong with pairing this wine with any of the following:

  • Shellfish Paella
  • Roasted leg of lamb
  • Wild mushroom risotto
  • Lamb tagine
  • Grilled chorizo
  • Barbecued beef brisket
  • Ratatouille

Here is what I suggest for this specific wine.

Lamb and Roasted Pepper Ragout




Recipe: Asparagus, Crispy Prosciutto and Brie Grilled Cheese


  • 4 large slices rustic bread (such as como)
  • 1/8 cup olive oil
  • 1 clove garlic
  • 8 ounces brie cheese (or some other soft, melty cheese)
  • 16 spears asparagus
  • kosher salt
  • 8 slices prosciutto


  1. Heat a grill or grill pan to medium heat.
  2. Reserve 2 tablespoons of the olive oil and drizzle the rest over the bread, oiling both sides of each piece.
  3. Grill the bread on both sides until lightly golden and toasted, then set aside. (Leave the grill or pan on medium heat.) Rub each slice of bread on both sides with the raw garlic clove, which will turn into a thin layer of garlic paste on the surface of the bread.
  4. In a heavy skillet, fry the prosciutto over medium-high heat until all of the fat has rendered and the prosciutto is crispy. Set aside.
  5. Cook the asparagus in the pan with prosciutto fat and sprinkle with salt. Grill until tender on the hot grill or grill pan, about 3-4 minutes.
  6. Layer two ounces of cheese on each slice of bread and cook in same pan for about 1 minute or JUST until the cheese has started to melt.
  7. Pile the asparagus on top of the cheese and put the prosciutto on top. Serve sandwiches hot or slice in half and serve as appetizers.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4


Lamb and Roasted Pepper Ragout

Yields 8 portions

Ingredient Amount
For the lamb  
Lamb shoulder, well trimmed of fat and sinew, cut into 1 ½ to 2” cubes 4 lb.
Spanish sweet paprika 3 Tbsp.
Ground cumin 2 ½ tsp.
Bay leaf, finely crumbled 1 tsp.
Olive oil, extra virgin 2/3 cup
Dry white wine, divided use 1 1/3 cup
Lemon zest, large, finely sliced 1/3 ea.
Salt ½ tsp.
Black pepper, freshly ground ½ tsp.
For the ragout  
Olive oil, extra virgin ¼ cup
Onions, chopped 4 cups
Paprika 2 ½ Tbsp.
Ground cumin 2 ½ tsp.
Garlic, finely minced 3 Tbsp.
Salt 2 tsp.
Black pepper, freshly ground 1 tsp.
Lamb or chicken stock 2 cups
Lemon zest 1 tsp.
Lemon juice, or more to taste 2 Tbsp.
Red peppers, medium roasted, cut into wide strips 8 ea.
Flat leaf parsley, chopped 8 tsp.


  1. Prepare the lamb. Place the lamb in a non-aluminum container and toss well with the paprika, cumin, bay leaf, oil, 2/3 cup of wine, and the lemon zest. Cover the container and leave to marinate overnight in the refrigerator.
  2. Transfer the lamb to a colander to drain well, and bring to room temperature. Season the lamb with the salt and pepper. Heat one tablespoon of the oil in a large sauté pan and brown 1/3 of the meat over medium-high heat for 3 to 4 minutes. Turn each piece to brown on all sides evenly. Transfer with a slotted spoon to a 12-quart stew pot or Dutch oven. Pour off and discard all but one tablespoon of excess fat from the browning in two batches, draining off excess fat each time. Also pour off any excess fat that accumulates in the stew pot. Finally, deglaze the sauté pan with the remaining wine and add the pan juices to the stew pot. Clean the sauté pan before proceeding.
  3. Make the ragout. Heat the oil in the sauté pan and cook the onions over medium heat, stirring occasionally, for about 10 minutes, or until the onions are translucent and tender. Add the paprika, cumin, and garlic and cook for a few minutes longer, or until the mixture begins to stick to the pan. Season the mixture with ½ teaspoon of salt and ½ teaspoon of pepper. Stir this mixture into the stew pot with the lamb.
  4. Deglaze the sauté pan with ½ cup of the lamb or chicken stock, and add the pan juices to the lamb. Add the remaining stock, lemon zest and lemon juice to the stew pot and bring to a boil over medium high heat. Reduce to low heat and cover the pan. Simmer gently for about an hour, or until the meat is nearly tender.
  5. Add the roasted peppers to the stew pot with one teaspoon of salt. Bring back to a simmer and cook, stirring occasionally, for about 30 minutes longer, or until the largest pieces of lamb are tender. Adjust seasoning with ½ teaspoon of salt and ½ teaspoon of pepper (or more or less of each to taste). If you like, add 2 tablespoons to ¼ cup of lemon juice to taste. Garnish each serving of the stew with 1 teaspoon of chopped parsley.

Additional tips

The Rioja/Navarra regions are known as the “land of the peppers.” This stew is prepared in a manner called al chilindron, a classic sauce where sweet paprika and sweet peppers combine to form a rich sauce for meat. A similar stew is prepared in Portugal but there the sweet red peppers are ground into a paste with garlic and salt and rubbed on meat or poultry before cooking. Tomatoes may be added to a chilindron dish. Like most stews, this savory dish can be made the day before and reheated. Chicken and rabbit may be prepared al chilindron.

Recipe credit: Joyce Goldstein, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at Kitchen Workshop IV A on Saturday, Nov. 4, 2006.

Leave a comment