Wine & Food Pairings
Frijoles Colorado's Zarzuela de Marisco: Seafood Creole, served with Radikon Oslavia 2006
From Roxanne and Sergio Negrin of Frijoles Colorado
Fish – Cod, or if you are in South Florida or Cuba, Snapper or Grouper
Sofrito – sauté onions, Spanish olive oil, red pepper, garlic
Tomato Sauce and a splash of ketchup
Green Olives with pimento
Red Wine: pick one you like to drink
Salt to taste
A dab of LOVE
Prepare the sofrito. Proportions are Onion – 3, Red Peppers – 2, Garlic – Add tomato sauce and ketchup
Mix together all seasoning ingredients and add.
Add red wine to thin out thick tomato sauce
Salt to taste; add tabasco to taste
After the sauce is ready, add seafood in the following order:
1. Fish – soft simmer for 3 to 5 minutes
2. Scallops and shrimp – add after shrimp has simmered; simmer for 2 minutes
3. Squid – add after scallops and shrimp have simmered; simmer for 2 minutes
4. Mussels – add after squid has simmered; simmer for 30 seconds
Serve over saffron rice. Best with sweet plantains (Platanos Maduros).
Radikon Oslavia 2006
As I poured the “orange” wine, the eyes squinted, noses wrinkled, lips puckered….and they hadn’t even tasted it. Other than a century old port that poured out like tar and left my mouth thinking I just smoked a large cigar, I have never tasted such a unique and interesting wine as the Radikon Oslavia 2006. Radikon wines start in their meticulously farmed vineyards in Friuli, where the cultures, languages, food and sometimes the borders between Slovenia and Italy cross. The wines are completely natural with absolutely nothing added, including yeast or sulphites. And most amazing, besides the nose, the appearance, and the taste, is how the wines are made.
Paradoxically the wines are modern, but made very traditionally. After the grapes (40 percent Chardonnay, 30 percent Pinot Grigio and 30 percent Sauvignon Blanc) are de-stemmed and crushed, they sit in cone-shaped vats for up to 7 months as with the 2006 vintage with their skins. Each day this is gently punched down 3 or 4 times. But, this process is in contrast to almost all wine, which maybe sites on the skins for a week. After the 7 months, the wines ages for about 3 years until it is released. It is bottled without any filtering and not topped off with sulphur.
The end result is an amazingly complex and profound wine that can age for years, even a decade or more. While not adding sulfites can make wines less stable, according to Stanko the long maceration results in substances being extracted from the grapes that protect the wine and allow it to age, creating wines, that are in his words, ‘totally genuine’.
The 2006 flavors run from apple cider and lemon to chamomile, blueberry, white tea and jasmine. The wine finishes clean and balanced, yet forceful and makes your mouth sweetly water from the structured acid. Food pairing could range from something purely sweet like baklava to something savory like an herbaceous, salty seafood dish. Enjoy it with this month’s featured food pairing of Zarzuelo de Marisco.
Radikon is a unique wine that is limited, but available at Joy Wine and Spirits, 1302 E. 6th Avenue (at Marion).