Celebrate Cinco de Mayo with Vino!
If ever there were a wine to buy by the case, this is it: Crios Red Blend 2015, a 91 Point Malbec/Cabernet blend from Argentina, high in the foothills of the Andes Mountains. I’ll admit, I bought a case myself in January and am up for another one during this week-long 20% sale happening April 30ththrough Cinco de Mayo.
The Malbec blend is made by Susana Balbo, a renowned female winemaker—voted as one of the top ten most influential women winemakers in the world-- in a wine region dominated for generations by male winemakers. Her winery’s logo features three connected hands, an image that represents Susana and her two children who will eventually take over the family business. The winery is dedicated to agricultural sustainability and the quality of the wines show the care that they take in production.
Making a Case for Stretching your Wine Dollars
One of the best ways to stretch your wine dollars is to take advantage of the “deals.” D&W’s monthly 6-pack wine sales offer 15% or 20% off of the monthly sale price indicated on the tag, when you buy 6 or more bottles, mix or match. Watch your newspaper ad or check www.shopdwfreshmarket.com for those sales. Feel free to call the wine steward in your store early in the week to have what you need set aside to pick up on sale day or order a case of your favorite.
Do the Crios Math for this week’s sale: Regular Price is 20.99 a bottle. After tasting it, we jumped on a ridiculous offer of 500 cases (going fast!!!!) from the winery so we could offer our customers a sale price of $8.99. With the 20% sale on 6 or more your price becomes $7.19 a bottle. That’s a 66% saving for a 91 Point wine from the renowned Susana Balbo. And IT IS GOOD.
Perfect Pairing with Crios Red Blend
Here is what Wine Critic James Suckling says about this wine:
And we agree with James Suckling, the wine is dry, rich and earthy, with lovely fruit. And it stands up well to the strong flavors of our featured Latin dish.
Let’s bring the wine together with its home country’s flavors. Argentina loves its beef. So, what with the weather promising spring, finally, and grilling, I propose a charbroiled burger with classic Argentinian Chimichurri. It really is a versatile sauce. You can keep it in the fridge for several days—if it lasts that long. Use it on grilled chicken, tuna, and grilled veggies. You could even add some to an oil and vinegar dressing for salad.
How to Make Chimichurri:
The night before:
Put 2 C packed fresh parsley leaves, 2 TBS fresh oregano, and 4 cloves garlic into the blender or food processor
Turn on blender and pour in ½ C extra virgin olive oil and ¼ C red wine vinegar. Pulse until you have a smooth paste.
Season with ½ tsp Spanish Paprika (smoked), and with kosher salt and freshly ground black pepper to taste
Burger Grilling Tips:
To keep your burger from bulging in the middle and shrinking at the edges, form your burger patties loosely, gently pressing a dent in the middle with your thumb. Do not compact the ground meat or overwork it.
Season burger simply on each raw side with salt and plenty of freshly ground black pepper
Grill on the first side for about 3 min, flip once only, and grill on the second side for about 4 minutes
Remember that the meat will continue to cook once you remove it from the heat,
To preserve the juiciness, do not press your burger down with the back of the spatula while grilling.
Toast the bun lightly cut side down while burgers rest a minute or two
Put them together like this: On bun bottom layer: a leaf or two of leafy lettuce, paper thin slices of purple onion, a slice of ripe tomato, the burger, a generous spoonful of chimichurri, and a sprinkle of crumbled queso fresco or feta cheese. Top with bun half.
Pour a nice glass of the Crios Red Blend and pair away.