Wine of The Week - ValSotillo Crianza 2006

This week’s wine comes from Bodegas Ismael Arroyo, located in the sleepy hamlet of Sotillo de la Ribera, 120 miles due north of Madrid. The winery was established in 1979, half a decade before Vega Sicilia's rise to fame helped put the region on the fine wine making map. Quietly and understatedly the Ismael Arroyo family continues to turn out, arguably, some of the region’s most approachable and competitively priced examples from the Tinta del Pais (Tempranillo) grape, vintage after vintage.

You wouldn’t imagine upon introduction that a region with such an inhospitable climate could be remotely beneficial to growing quality grapes. At 1,200 ft elevation it has a relatively short growing season. Frost is often a problem, extending well into the spring. During July and August the temperature frequently reaches triple digits through the middle of the day, dropping off rapidly at night, and yet the strain of Tempranillo in the Duero has managed to adapt well to the harsh extremes, producing wines of intense color with rich and full flavor.

The 2006 Crianza is a stunning wine with a sophisticated tightly knit nose of round and concentrated fruit, without being at all overripe or jammy. Secondary notes of mahogany, tobacco leaf and earth radiated from the glass. Black forest fruit and cherries continue seamlessly on the palate. Although drinking well now, the terrific length and firm tannins give this wine great ageing potential to develop over the next 3-5+ years. I recommend opening and decanting or simply pouring into glasses 20 to 30 minutes ahead of drinking to get the most from this delicious wine.

Felix Milner

Lamb Carnitas Kabobs

(Serves 4)

1 lbs Lamb cut in 1” cubes

1 Red onion cut in 1” cubes

1 pack Cremini mushrooms or any mushrooms, a mix is nice

Red, Yellow, Orange bell peppers cut in 1” cubes

Cherry tomatoes or tomatoes cut in quarters

Marinade

½ cup Brown sugar

1 cup Red Wine

1 cup Orange Juice

1 tbl Paprika

¼ cup Soy Sauce

2 Garlic Cloves, crushed

1 tsp Black Pepper

1 tbl Cilantro, chopped

1 tbl Basil, chopped

1 Lemon, squeezed

Instructions

Soak the wood skewers 20 to 30 minutes.

1. Mix all the ingredients for the marinade, stir until sugar is dissolved.

2. Marinade the Lamb for at least one day in a big zip lock baggy.

3. Add the veggies 3 hours prior to use.

4. Prepare the skewers and grill. When the coals are white and very hot sear the kabobs on both sides using the marinade for basting. Place on a cooler spot and cook until desired. I prefer medium rare. Serve immediately.

Terry Brown