Drink Magazine

Mititei, Barbecue, and Bodegas LAN

By Winecompass
Mititei, Barbecue, and Bodegas LANWe have been eating Mititei for quite a while and for those unfamiliar with this Romanian Barbecue dish it is a mixture of beef, lamb and\or pork with spices rolled into cylindrical shapes. I use beef and lamb with prepackaged spices. Last year I learned that Croatians, Bosnians, and Serbs have a similar recipe called Ćevapi which they eat with Ajvar relish instead of spicy mustard.
Mititei, Barbecue, and Bodegas LANAnd this year I discovered a very delicious pairing with Bodegas LAN Rioja Reserva 2012 ($20). The winery ages this 92% Tempranillo and 8% Mazuelo blend 18 months in hybrid barrels of French and American oak and 21 months in the bottle. And since 2012 is the latest release, the wine spends an additional four years conditioning in their cellar to be released at optimal potential.  This is a juicy wine where the bright cherries flow though the earthy depth and finishes with potent acidity and rounded tannins. Excellent on its own but with the Mititei, the two melt together.
Bodegas LAN suggests several other summer and barbecue pairings with more featured in their upcoming LAN Guide to Rioja. In the meanwhile here are four of their favorite Spanish dishes that are suitable with the classic wines from Rioja
  • Tomato salad. Tomatoes are in season during Spanish summers and make the ideal base for a tomato salad with fresh “pocha” beans. 
  • “Patatas a la Riojana” (Rioja-style potatoes). This dish features red pepper, chorizo, sweet and spicy paprika. It’s a specialty of the Rioja region and a favorite of the LAN team. 
  • T-bone steak. Just like the US, this type of cut is the king of meats that are made for robust Riojan reds. 
  • “Chuletada”. This Spanish dish is made from grilling lambs chops (chuletillas), chorizo, bacon and even sardines on the vine shoots.

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