Vinos Jeromin 'Grego' Malvar White Add
Vega Sindoa Viura-Chardonnay Add
Xarmant Txakoli Add
Wines are recomendations only and may not be carried by this store.

Vinos Jeromin 'Grego' Malvar White

Attributes:
Producer:

Vinos Jeromin
Region:

Vinos de Madrid, Spain
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Vega Sindoa Viura-Chardonnay

Attributes:
Producer:

Vega Sindoa
Region:

Navarra, Spain
Varietal:

Viura
Bottle Size:

750 ML

1999: WineEnthusiast Rating: 87
Aromas:

floral
Body:

light
Flavors:

apple, earth, mineral, peach

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Navarra:

Once known for easy-drinking dry rose wines, today this region just northeast of Rioja is becoming known for red wines that are similar to but less expensive than Rioja’s. Navarra currently is going through a modernization program, which includes not only adding new equipment and implementing modern winemaking techniques but also experimenting with different varieties such as cabernet sauvignon and chardonnay.

Xarmant Txakoli

Attributes:
Producer:

Arabako Txakolina
Region:

Spain
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2006: Tanzer Rating: 89
Acidity:

fat, zesty
Body:

light
Complexity:

focused
Compliments:

racy

2005: Tanzer Rating: 88
Body:

light
Compliments:

racy
Flavors:

chalk, citrus, green apple, pear, tangerine
Fruit:

juicy

2005: Tanzer Rating: 89

2004: Tanzer Rating: 88
Acidity:

tart
Flavors:

lemon, lime, mint, pepper, stone

2004: Tanzer Rating: 88
Fruit:

juicy

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Spain:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.

New England Clam Chowder

Rated

Ingredients

1 quart clams
1 cup water
4 slice salt pork, cut into small pieces
1 onion, thinly sliced
3 cups potatoes, peeled and diced
1 tbsp salt
1/2 tsp freshly ground pepper
2 cup water
1 quart scalded milk
8 saltine cracker, soaked in milk
1 tablespoon all-purpose flour
1 tbsp butter

Preparation

Scrub the clams. Place them in a large kettle with 1 cup water, cover, and cook over medium high heat till they open. Remove the clams, strain the liquid, and chop the clams.

Fry out the salt pork in a skillet, and when crisp, transfer to absorbent paper.

Pour off all but 2 tablespoons fat from the skillet and sauté the onion slices lightly for 4 to 5 minutes, turning them with a wooden spatula several times.

Parboil the potatoes 5 minutes in salted water to cover.

Arrange the onions in the bottom of a heavy saucepan and top with a layer of half the potatoes. Add the salt pork pieces, then the chopped clams, then another layer of potatoes and salt and pepper. Add the boiling water and cook 10 minutes.

Add the scalded milk and bring to a boil. Add the soaked crackers and liquid the clams cooked in. Finally add the flour and butter kneaded together. Bring to the boiling point and correct the seasoning.

Serve in hot chowder bowls.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 483 Calories from Fat: 315
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 35g
53%  
Carbohydrates 37g
12%  
Dietary Fiber 6g
24%  
Saturated Fat 17g
85%  
Calories 483kcal
24%  
Cholesterol 75mg
25%  
Protein 30g
50%  
Sodium 1574mg
65%  
Calcium
4%  
Iron
41%  
Vitamin A
12%  
Vitamin C
50%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.