Spicy tapas delicacy with Spanish flair
Chorizo braised in red wine is a classic Spanish tapas dish that impresses with its strong flavours and the combination of spicy sausage and aromatic red wine sauce. The chorizo is slowly braised in red wine, which releases its intense flavours and creates a creamy sauce. Served with fresh baguette, this dish is a highlight on any tapas table.
Ideal wine accompaniment: Tempranillo Joven from Rioja (DOCa Rioja)
A young Tempranillo from the Rioja region is the perfect accompaniment to this dish. Its fruity aromas of red berries, cherries and plums harmonise perfectly with the spicy chorizo. The wine’s fresh acidity and soft tannins balance out the fattiness of the sausage and complement the roasted flavours of the dish. The youthful freshness of the Tempranillo Joven underlines the lively flavours of the chorizo and ensures a balanced taste experience.
Further wine recommendations:
1. garnacha from Navarra (DO Navarra)
Garnacha from Navarra impresses with intense flavours of ripe red berries, sweet cherries and spicy undertones. These wines are usually soft in texture, with moderate acidity and fine fruitiness, which makes them ideal with chorizo. The slightly peppery flavour on the finish picks up the spiciness of the sausage wonderfully. The red wine flavour is supported by the fruitiness of the Garnacha, while the wine is not overloaded with tannins. An elegant yet spirited accompaniment with an Iberian heart.
2nd Mencía from Bierzo (DO Bierzo)
Mencía from the north-west Spanish DO Bierzo is a delicate, fresh red wine with lively acidity and pronounced fruit and floral aromas. Typical flavours include nuances of sour cherry, violet and a mineral, almost slate-like background. With braised chorizo, Mencía acts as a light counterpart: it brings freshness and elegance into play and charmingly balances out the rich flavour of the sausage. The pairing is made particularly exciting by the floral tones, which add a new dimension to the dish.
3. bobal from Utiel-Requena (DO Utiel-Requena)
The autochthonous bobal grape variety produces deep, dark, powerful wines with plenty of fruit and substance. In the DO Utiel-Requena, it produces spicy, structured red wines with aromas of blackberry, plum, liquorice and Mediterranean herbs. This aromatic density stands up to the intensity of the chorizo, while the strong tannin structure absorbs the fat from the sausage. At the same time, Bobal gives the dish depth without overloading it – an ideal accompaniment for savoury tapas.
4th Monastrell from Jumilla (DO Jumilla)
Monastrell, known as Mourvèdre in France, produces powerful, full-bodied wines from the hot DO Jumilla with flavours of dark berries, bay leaf, black pepper and leather. This range of spices corresponds wonderfully with the chorizo’s paprika flavour and the depth of the red wine brew. The mostly warm, Mediterranean notes of the wine match the rustic, earthy side of the dish. A full-bodied pairing that satisfies across the board – both culinarily and aromatically.
5. syrah from Somontano (DO Somontano)
Syrah from the Spanish DO Somontano in the foothills of the Pyrenees is usually full-bodied with flavours of cassis, blackberries, pepper and herbs. The wine has enough structure to hold its own against the spiciness of the chorizo, but remains soft and accessible. The peppery notes in the Syrah echo the flavour of the spicy paprika sausage, while its fruity freshness rounds off the sauce. A modern, internationally inspired wine with a strong Spanish soul.
The recipe:
Chorizo in Rotwein geschmort
Cooking utensils
- 1 Große Pfanne oder Schmortopf
- 1 Kochlöffel
- 1 Schneidebrett
- 1 Messer
Ingredients
Hauptzutaten:
- 300 g Chorizo in Scheiben geschnitten
- 1 kleine rote Zwiebel in feine Ringe geschnitten
- 2 Knoblauchzehen fein gehackt
- 200 ml trockener Rotwein
- 1 EL Olivenöl
- 1 Lorbeerblatt
- Salz und Pfeffer nach Geschmack
- Frische Petersilie zum Garnieren
Preparation
Vorbereitung:
- Chorizo in ca. 1 cm dicke Scheiben schneiden.
- Zwiebel in feine Ringe schneiden und Knoblauch fein hacken.
Anbraten:
- Olivenöl in einer großen Pfanne erhitzen.
- Chorizo-Scheiben darin bei mittlerer Hitze anbraten, bis sie leicht gebräunt sind.
- Zwiebelringe und Knoblauch hinzufügen und kurz mitbraten.
Schmoren:
- Mit Rotwein ablöschen und das Lorbeerblatt hinzufügen.
- Bei mittlerer Hitze ca. 20 Minuten schmoren lassen, bis die Sauce leicht eingedickt ist.
- Mit Salz und Pfeffer abschmecken.
Servieren:
- Chorizo in Rotwein auf kleinen Tellern oder in Tapas-Schälchen anrichten.
- Mit frisch gehackter Petersilie garnieren und mit frischem Baguette servieren.
Empfohlene Beilagen:
- Frisches Baguette
- Patatas Bravas
- Manchego-Käse
