511 Old Santa Fe Trail
Santa Fe, New Mexico 87505
505-982-2629
Palacios Remondo Plácet Add
René Barbier Mediterranean White Add
Do Ferreiro Albariño Rias Baixas Add
Wines are recomendations only and may not be carried by this store.

Palacios Remondo Plácet

Attributes:
Producer:

Palacios Remondo
Region:

Rioja, Spain
Varietal:

Viura
Bottle Size:

750 ML

2001: WineSpectator Rating: 85
Acidity:

clean, crisp, lively
Complexity:

not complex

1997: WineSpectator Rating: 78
Acidity:

bright

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

Rioja:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

René Barbier Mediterranean White

Attributes:
Producer:

René Barbier
Region:

Catalonia, Spain
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

NV : WineSpectator Rating: 81
Acidity:

soft
Complexity:

simple
Compliments:

pleasant
Flavors:

apple, pear

NV : WineEnthusiast Rating: 81
Acidity:

bright, clean
Complexity:

deep
Texture:

round

NV : WineEnthusiast Rating: 80
Body:

light
Complexity:

simple
Flavors:

peach, petrol

NV : WineEnthusiast Rating: 85
Acidity:

clean, fresh, zesty
Complexity:

simple
Texture:

thin

NV : WineEnthusiast Rating: 85
Acidity:

clean, tangy, zesty
Complexity:

uncomplicated
Flavors:

apple, citrus, melon
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

Do Ferreiro Albariño Rias Baixas

Attributes:
Producer:

Do Ferreiro
Region:

Spain
Varietal:

Albarino
Bottle Size:

750 ML

2005: Tanzer Rating: 89
Acidity:

bright, fresh, lively acidity
Aromas:

white flowers
Complexity:

focused
Flavors:

green apple, minerals, pear, spicy

2004: WineAdvocate Rating: 91
Complexity:

rich

2004: Tanzer Rating: 88
Acidity:

bright
Aromas:

floral
Compliments:

elegant
Flavors:

apple, citrus, flowers, grapefruit, honey, minerally, pear, stony

2003: WineAdvocate Rating: 90
Aromas:

spring flowers
Body:

light
Complexity:

layered, opulent

2003: Tanzer Rating: 86
Acidity:

bright, fresh, soft
Body:

lean

2003: WineSpectator Rating: 79
Acidity:

crisp
Flavors:

apricot, citrus, incense, mandarin orange, sandalwood, spicy

2002: WineSpectator Rating: 83
Flavors:

apple, earth, mineral

2002: WineAdvocate Rating: 89
Acidity:

clean, crisp
Body:

medium-bodied
Flavors:

candied, honeysuckle, lemon
Texture:

round

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

Albariño:

This thick-skinned aromatic white grape is grown in the Rias Baixas region in the northwestern corner of Spain and in the Vinho Verde region in Portugal. Its wine is medium bodied, crisp, and creamy, often tasting of apples, apricots, peaches, and citrus.


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.

Barbecued Ribs

Rated

Ingredients

4 lbs pork spareribs, in barbecue sauce
2 cup cider vinegar
1/2 cup Worcestershire sauce
2 whole lemons ,juiced
1 tablespoon Spice Mix seasoning
1 teaspoon cayenne pepper
1-1/2 cups ketchup
4 tbsp butter
1/4 cup cider vinegar
1/4 cup brown sugar
½ cup lemon juice
1-1/2 tsp dry mustard
½ teaspoon cayenne
¼ cup cider vinegar

Preparation

1. Place ribs in a shallow pan. For marinade, mix together vinegar, Worcestershire sauce, lemon juice, spice mix, and cayenne, then pour over ribs, turning to coat well. Cover and refrigerate ribs for at least 2 hours or as long as overnight.

2. Preheat oven to 200°. Pour off excess marinade from pan and discard. Cook ribs in oven for 3 hours.

3. For sauce, mix together ketchup, butter, vinegar, brown sugar, Worcestershire sauce, lemon juice, mustard, and cayenne with 3/4 cup water in a saucepan. Cook over medium heat, stirring occasionally, until sauce thickens, about 15 minutes.

4. To finish ribs on a charcoal or gas grill, place on a rack over a low fire. Cook, turning once, until lightly browned and crusted. This could take 5 - 30 minutes per side, depending on hotness of fire, distance of ribs from heat, and type of grill. When ribs have browned, baste with sauce and cook, turning once, for 5 minutes more per side. Serve ribs with additional sauce on the side.

Yield

Serves 8

Cook Time

Prep Time: 30 mins.
Cook Time: 265 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: 570 Calories from Fat: 414
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 46g
70%  
Carbohydrates 34g
11%  
Dietary Fiber 9g
36%  
Saturated Fat 24g
120%  
Calories 570kcal
28%  
Cholesterol 146mg
48%  
Protein 38g
63%  
Sodium 1526mg
63%  
Calcium
2%  
Iron
25%  
Vitamin A
15%  
Vitamin C
68%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.