Revised Cookbook PDF copy

e are delighted 

Wto present the award-winning recipes along with some 

of our other favorites entered by consumers in the 

2016 Tarantas Taste of Spain Recipe Contest. We 

hope you enjoy the eclectic mix of recipes with flavors 

from around the world, along with their Tarantas 

Wine pairing suggestions. These recipes truly 

bring out the very best of our organic wines! 

Happy Cooking!

About Tarantas Wines 

Wine-Based Craft Cocktails 

Tapas/Small Plates 

Side Dishes, Soups & Salads 

Main Dishes 

Desserts 

4 

11 

17 

23 

31 

39 

© 2016 Tarantas Wines. All rights reserved. No part of this publication may be 

reproduced, distributed, or transmitted in any form or by any means, including 

photocopying, recording, or other electronic or mechanical methods, without the 

prior written permission of the publisher, except in the case of brief quotations 

embodied in critical reviews and certain other noncommercial uses permitted by 

copyright law. ISBN (Print) 978-1-48358-056-2 (Ebook) 978-1-48357-799-9

About Tarantas Wines 

The Tarantas brand name and label was inspired by the free-flowing, open art form of Flamenco song 

and dance of the same name, celebrated in Southeast Spain. “Pure wines capturing the essence 

of Spain in every glass,” Tarantas Wines are made with 100% certified organic grapes. 

The wines are produced by Bodegas Iranzo, based near the old-world village of Requena, only a stone’s 

throw from the historic and metropolitan city of Valencia. The winery produces some of Spain’s Oldest 

Estate Bottled Wines, with the first recorded written evidence of the vineyard Cañada Honda Estate owned 

by the Iranzo Perez–Duque family dating back to 1335 as granted by King Pedro I of Castilla. 

4

Tarantas Tempranillo Crianza 

Made with the finest 100% organic Tempranillo grapes, 

Tarantas Tempranillo Crianza is a quality organic wine that 

tastes great! Aged in French and American Oak Barrels for a minimum of 6 months. 

Known as the “People’s Grape” in Spain, Tempranillo is a versatile wine that pairs well with a variety 

of Mediterranean foods. Tarantas is perfect for sharing with friends over a meal, be it a casual picnic, 

party, tapas and conversation or a farm-to-table dinner. It’s a wine that calls for the next bite. 

The wine is dark red, with a strong and complex nose, a mixture of fruity and high roast aromas. 

Balanced and well structured in harmony with flavors of cranberries and blackberries that combine 

well with toasted flavors. Finishes with a crisp honeyed dried citrus and dusty tannin fade. 

5

Tarantas Monastrell 

The Monastrell grape grows well in the flat vineyards and 

warm, rocky soils of the Jumilla region. The wine has a deep black 

cherry color with purple violet hues. The nose is clean, and fragrant, with 

bouquet of spice box, violets and blueberry. The wine has a smooth texture, with 

savory red fruits, soft and round tannins, well-balanced acidity, and a pure finish. 

Great with salads, grilled vegetables and meats, rice and pasta, as well as cured Spanish cheeses and tapas. 

6

Tarantas Sparkling White 

Made with a blend of 100% organic Macabeo & Airén grapes, 

for a wonderfully dry effervescent wine. 

“Two of the great merits of sparkling wine are its ability to cleanse the palate and 

to match up against a wide variety of foods. Even in this version’s softer and gentle style, 

there is a citric tartness that proves this is a great foil for seafood and even fried foods.” – Wines from Spain.com 

7

Tarantas Sparkling Rosé 

Made from 100% organic Bobal, one of 

Spain’s most unique and popular grapes. In addition to the delightful 

flavor and bubbly essence of the wine, some of the highest-tested levels 

of the natural antioxidant Resveratrol can be found in monovarietal wines from southeast Spain’s Bobal grape. 

“The Bobal grape appears to have more faces than we imagined; here it is as a sparkling wine with dried strawberry 

notes in the nose and red currants in the mouth. The finish is soft, not sweet, and the gentle character of the 

wine belies its ability to handle stronger flavors, even grilled fish and chicken.” – Wines from Spain.com 

8

Tarantas Cava 

This no-sugar added bubbly, made with a blend of classic organically 

grown Spanish Macabeu, Xarel·lo and Parellada grapes, is just right for 

a special toast and pairs perfectly with elegant appetizers, light dinners and dessert. 

Wine & Spirits says: “90 Points and One of the Year’s Best Cavas (2007 vint.). Brisk, clean and 

remarkably sophisticated for its price, this is made from organically grown grapes. It combines the fresh 

scent of white flowers with more complex, oxidative notes of almonds. The texture is creamy, the acidity 

tight. A versatile wine for tapas, this would also match sole pan-roasted with green olives.” 

9

ine-Based WCraft Cocktails

Rosy Jack Cocktail 

Made with Tarantas Sparkling Rosé 

Prep: 10 min. | Servings: 2 

Photo by Elana Lepkowski, Stir & Strain 

6 oz. Tarantas Sparkling Rosé 

2 oz. Apple Brandy 

1.5 oz. authentic grenadine 

1.5 oz. lemon juice 

6 red raspberries 

Garnish: lemon twists 

It is important to use authentic grenadine. I make my own by mixing 

equal parts pomegranate juice and sugar in a saucepan over low heat 

until dissolved, then cooled. 

1. In cocktail shaker, muddle raspberries with grenadine. 

2. Add lemon juice and brandy and shake with ice. 

3. Double strain into large champagne flutes and top 

with 3 oz. cold Tarantas Sparkling Rosé per drink. 

4. Stir once and garnish with lemon twist, expressing 

the lemon oils on the drink before placing it in the glass. 

Serve immediately. 

First Prize Winner 

Adam Murphy 

12

Sparkling Blackberry 

Made with Tarantas Sparkling White 

Prep: 5 min. | Cook: 10 min. | Servings: 4 


½ C sugar 

½ C water 

1 C fresh blackberries 

4 T fresh lemon juice 

Tarantas Sparking White 

Fresh mint and/or lemon rind 

1. For blackberry syrup: In a saucepan, combine sugar and 

water over medium heat. Stir until sugar is dissolved and add 

blackberries. With your spoon or spatula, gently crush the berries 

to release juice. Simmer for ten minutes then remove from heat. 

When syrup is cool enough to handle, strain through a fine mesh 

sieve. Chill syrup. 

2. In an ice-filled glass, combine 3 T blackberry syrup 

with 1 T lemon juice and top with Tarantas Sparking White. 

3. Garnish with a fresh mint sprig and/or lemon rind. 

Erin DeWitt 

13

Tarantas Sangria 

Made with Tarantas Tempranillo Crianza 



One bottle Tarantas Tempranillo Crianza 

½ C Reposado Tequila 

1 gala apple 

1 orange 

1 Asian pear 

1 T sugar 

2 C club soda 

1. Slice apple, orange, pear and put in pitcher. 

2. Pour tequila and sugar over fruit. 

3. Add bottle of Tarantas Tempranillo Crianza. 

4. Refrigerate overnight. 

5. Add club soda before serving. 

6. Garnish with fruit slice of choice. 


Jerushia Lewin 

14

Thyme Honey & 

Lemon Sparkling Wine 




Thyme Infused Honey 

(makes enough for 3 cocktails, 

easily doubled): 

2 T honey (clover or orange blossom 

work best) 

¼ C water 

3-5 sprigs of fresh thyme 

Cocktail 

2 tsp. lemon juice 

(fresh squeezed is best) 

2 T thyme infused honey 

Tarantas Sparkling White 

1. To prepare the thyme infused honey, add the honey, water and 

thyme sprigs to a small pot or saucepan. Do not stir as it may break 

up the thyme. Turn up to medium-high heat and bring mixture to 

boil for 2 minutes. Turn off the heat, and let the mixture steep in 

the pot for 10 minutes and then remove thyme sprigs. Allow to cool 

and store refrigerated in a covered container until needed. 

2. To make the cocktail, add 2 tsp. of lemon juice to a sparkling 

wine flute along with 2 T of the thyme infused honey. Give a light 

stir, and fill the rest of the glass with Tarantas Sparkling White. 

Lizzy Newman 

15

Sparkling Spritz 




Chilled coconut water 

Tarantas Sparkling Rosé 

Strawberries or other garnish 

1. Fill the glass ¼ full with coconut water. 

2. Fill the remainder of the glass with Tarantas Sparkling Rosé. 

3. Garnish with strawberries. 

Cheers! 

Ronald Rolley 

16

T 

apas 

/ Small Plates

Savory Bacon Crackers 

with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese 

Paired with Tarantas Monastrell 

Prep: 15 min. | Cook: 30 min. | Servings: 2-4 

Photo by Núria Farregut, Spanish Recipes by Nuria 

1 sleeve (16) saltine crackers 

¼ pound smoked bacon 

1 sprig rosemary 

¼ C fig preserves 

¼ C fresh blueberries 

½ C Tarantas Monastrell 

Juice from ½ fresh lemon 

Pinch salt 

¼ C mild goat or sheep cheese 

1. Heat oven to 300 degrees F. Line a baking dish with parchment paper. 

2. Cut bacon in half and wrap 1 piece of bacon around each individual 

cracker. Lay on prepared baking sheet, seam side down. Bake crackers for 

30 minutes or until crackers are golden brown and bacon is crisp. 

3. Meanwhile: In a small sauce pan combine fig preserves, blueberries, 

Tarantas Monastrell, rosemary sprig and pinch of salt. Cook over medium 

heat until the mixture is reduced by half. Remove from heat, jam will set up 

as it cools. 

4. Arrange baked crackers on serving plate with a bowl of Blueberry-Fig 

Jam and goat cheese. 

Enjoy! 


Rebecka Evans 

18

Manchego Flan 

with Spicy Chorizo, Shrimp & Chicken Stew 

Paired with Tarantas Tempranillo Crianza 

Prep: 10 min. | Cook: 1 hour | Servings: 4 


Butter-softened 

5 eggs 

1 ½ C half and half 

4 oz. Manchego cheese-shredded 

¼ teaspoon salt 

¼ teaspoon pepper 

Topping 

3 T olive oil 

1 onion-diced 

1 chorizo link- sliced 

1 clove garlic-minced 

3 T flour 

¾ C Tarantas Tempranillo Crianza 

¾ C beef broth 

¾ C tomato puree 

1 tsp. hot smoked paprika 

¼ tsp. dried thyme 

¼ tsp. salt 

¼ tsp. pepper 

1 large chicken thigh-cooked and shredded 

8 large shrimp-peeled and cleaned 

Fresh parsley for garnish 

1. Grease the bottom and sides of 4 ramekins with softened butter. Preheat 

oven to 325 degrees F. Mix all flan ingredients together in a medium size bowl. 

Place mixture evenly into greased ramekins and place in a baking dish. Pour 

water into baking dish to fill half way up the sides of ramekins. Place in oven 

and cook for 1 hour. 

Isabel Minunni 

2. Meanwhile: in a medium sauce pan, add oil and cook onions, chorizo and 

garlic on medium low heat, until onion is soft. Mix in flour and cook for another 

minute. Stir in Tarantas Tempranillo Crianza and let come to a simmer. Add 

in broth and tomato a little at a time stirring often with each addition. Season 

with paprika, thyme, salt and pepper and simmer for 5 minutes. Stir in shrimp 

and chicken and cook for another couple of minutes until shrimp are cooked 

through. 

3. Take ramekins out of oven and run a knife around edge to loosen flan.Top 

ramekins with plates and over turn to flip flan out of ramekins. Top each flan 

evenly with chorizo, chicken and shrimp mixture. Garnish with 

parsley and serve. 

19

Angels on a Cloud 


Paired with Tarantas Sparkling White 


3 C unbleached all-purpose flour 

2 tsp. baking powder 

1 ½ tsp. salt 

3 T olive oil or vegetable oil 

1 C ice water 

2 to 3 T coconut oil for frying 

12 large oysters shucked-reserve oyster liquor 

3 T unsalted butter 

4 slices bacon diced 

1 shallot, chopped 

3 leeks trimmed, cleaned and sliced 

½ C Tarantas Sparkling White 

2 T oyster liquor 

¾ C heavy cream 

¼ C chicken stock 

2 T cornstarch 

Salt and pepper to taste 

1. Place the flour, baking powder, and salt in a large mixing bowl and stir to 

combine. Add the oil and ice water, and mix to make a soft, cohesive dough. 

Adjust with flour or water as needed. The dough should be moist but not 

sticky. Cover with plastic wrap, and let rest for 10 minutes. 

Debbie Reynolds 

2. Preheat a heavy bottomed skillet on the stovetop. Add 1 T oil and heat 

until the oil starts to shimmer in the pan. Divide the dough into 10 to 12 

equal pieces. Each piece should weigh about 1 ½ to 2 oz., about the size 

of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, 

about ¼” thick OR hand shape the pieces by flattening between your palms. 

In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden 

brown. Flip and fry on the second side for another 2 minutes. Transfer from 

the pan to a rack to cool slightly before serving. Add more oil as needed for 

frying successive batches. 

3. In sauce pan cook bacon until crispy and drain, reserving 1 T of fat and 

set bacon aside. Add butter, fat, shallots and leeks to pan and sauté until 

soft. Add wine, oyster liquor and stock and simmer for 6–8 minutes. Lay 

oysters on top and cook until the edges start to curl, and remove oysters to a 

platter. Stir cornstarch into cream and pour into pan then add ½ the bacon, 

stir for another minute and remove from heat. 

20 

4. To assemble, top each flatbread with a tablespoon of creamed leek 

mixture, an oyster and garnish with bacon. Serve immediately.

Smoked Cod Mousse 


2.5 oz. smoked cod 

1 T shallots chopped 

2.5 oz. cream cheese softened 

½ anchovy fillet 

1 T parsley, chopped 

½ tsp. Worcestershire sauce 

Paired with Tarantas Sparkling Rosé 



1 T Tarantas Sparkling Rosé 

½ tsp. relish 

Bib lettuce leaves 

Rye party bread 

1. In a food processor, mix all ingredients, except lettuce to a smooth mousse. 

Refrigerate at least 8 hours. 

2. Spoon mousse into a pastry bag and pipe onto lettuce leaves. 

3. Serve with rye party bread or your favorite cracker with a chilled glass of 

Tarantas Sparkling Rosé. 

Josee Lanzi 

21

Spanish Beef Empanadas 


Prep: 30 min. | Cook: 30 min. | Servings: 2-4 people 


1 T olive oil 

½ small onion, diced 

¼ lb. ground beef (or ½ cup of Beyond Beef 

substitute for vegetarians) 

⅛ C raisins (optional) 

1 T ketchup or tomato paste 

¼ tsp. ground cinnamon 

Pinch of sea salt and ground pepper 

2 T Tarantas Tempranillo Crianza 

½ rolled piecrust (store-bought refrigerated, 

handmade or boxed) 

1 large egg, beaten with 2 T water 

1. Heat oven to 375 degrees F. Heat the oil in a skillet over medium heat. Add 

onion and cook until soft, about 5 minutes. Add the Tarantas Tempranillo 

Crianza to the skillet. Let the wine bubble off most of the liquid. Add the 

beef and cook until no longer pink, about 4 minutes. (If using Beyond Beef 

substitute, skip this step as it will overcook. Just add this into the next step to 

heat through). Stir in the raisins, ketchup or tomato paste, cinnamon, salt and 

pepper until mixed. Take mixture off the heat and set aside. 

2. Roll out the piecrust and cut 2.5-inch circle pieces either by hand or by 

using a cookie cutter. Divide the filling among the circles and have the beaten 

egg, water, and a fork ready to use. Brush each circle’s edge with water and 

fold the dough over in half, sealing the edges with your fingers. Then take the 

fork and use it to crimp the edge, all the way around, sealing the dough. 

3. Transfer to a baking sheet and brush each empanada with the egg wash. 

Bake until golden, about 20-25 minutes. Let cool for 5 minutes before serving. 

Louisa Nicholson 

22

S oups 

ide Dishes, 

& Salads 

23

Crunchy Asian Wild Rice Salad 



Photo by Derek Sarno, Wicked Healthy Food 

Grand Prize Winner 

Kelly Shanafelt 

¼ C wild rice 

1 C bouillon 

½ C frozen peas, thawed 

1 stalk celery, finely chopped 

2 green onions finely chopped 

2 T toasted almonds, chopped 

2 T dried cranberries 

4 bib lettuce or endive leaves 

Dressing 

1 T rice wine vinegar 

2 tsp. tamari 

½ tsp. maple syrup 

2 T light oil 

1 tsp. sesame oil 

1. Using a medium saucepan, cover the rice with water and bring 

to a boil. Drain the water then add the bouillon. Bring to a boil 

then lower to simmer for 1 hour or until all liquid is absorbed. 

Remove from heat. 

2. Combine all dressing ingredients and mix together well. 

3. Add dressing to the rice and let it cool. 

4. Combine all other ingredients then add them to the rice and 

dressing. 

5. Spoon into lettuce or endive leaves and top with toasted 

almonds. 


24

Colorful Kale & Quinoa Salad 

Paired with Tarantas Sparkling Rosé 



Jana Daisy-Ensign 

1 bunch organic lactino kale 

¾ C organic tri-color quinoa 

1 medium organic red bell pepper 

1 medium organic orange 

1 small organic avocado 

1 medium organic lemon 

¼ C organic Spanish olive oil 

1 T organic sea salt 

1 T organic dried cranberries 

1 T organic slivered almonds 

1 T organic maple syrup 

1. Bring 1 ½ C of water just to boil in a medium saucepan. 

Add tricolor quinoa, reduce heat to low and cover, cooking 

for 12-15 minutes or until water is absorbed. 

2. Rinse kale and gently pat dry. Cut out center stems and 

tear leaves into small pieces. Toss kale with most of the olive 

oil, sea salt and juice from ½ a lemon, reserving the other 

half and remaining oil and salt for a finishing drizzle. 

3. With clean hands, massage kale for 2-3 minutes, to 

soften. Add 1 T dried cranberries, toss and set aside. 

4. Chop bell pepper into small cubes. Remove skin from 

orange and chop to bite size. Slice avocado. 

5. Assemble the salad beginning with a bed of massaged 

kale, scoop warm tri-color quinoa in center, and circle with 

pepper and orange. Top with avocado and almonds. 

6. Whisk together remaining oil, salt, lemon juice and maple 

syrup and drizzle to finish. 

7. Serve with chilled Tarantas Sparkling Rosé. 

25

Curry Cod Chowder 

(with Vegan Option) 


Prep: 10-15 min. | Cook: 1 hour | Servings: 4 

One 14 oz. can of coconut milk 

One tsp. green curry paste (use more or 

less to adjust spice level) 

2 C homemade vegetable broth OR 

2 C water plus 1 cube vegetable bouillon 

Olive oil 

1-2 tsp. of salt to taste, ground black 

pepper to taste (1 tsp.) 

(HOMEMADE BROTH OPTION: 

2 carrots, 2 stalks celery, 2 cloves garlic, 

1 small onion) 

2 medium potatoes, cubed (.5” - .75” 

cubes) 

⅓- ½ C cilantro leaves, chopped 

1 lime 

One package frozen (recommended) 

Wild Caught Alaskan cod pieces (1-1.25 

lb.). Fresh fish may be used but is less 

convenient to work with (gets too soft) 

6. Strain out all vegetable from your broth. Discard 

vegetables. Reserve Broth. 

“SHORTCUT”: If you use vegetable bouillon you can skip 

steps 1-6. 

7. Add some olive oil to the pot, heat, and add cubed 

potatoes, lightly browning on all sides. 

8. If you made 2 C of vegetable broth, add it now to the 

potatoes. If you want to skip steps 1-7, just add 2 C water 

and vegetable bouillon cube. 

Broth 

1. Use 2 T of olive oil in a pot and heat. 

2. Add onion, chopped coarsely, and sauté 5 minutes or until 

translucent. 

3. Add garlic cloves, whole, cook 2-3 minutes, being careful not 

to burn the garlic. 

4. Add 2 C water, celery stalks, carrots, salt and pepper to taste. 

(boil the water first in a kettle if you have one to save time). 

5. Bring mixture to a boil, reduce heat and simmer for 2 hours. 

(Note: chopping the celery, carrots, onion and garlic may allow 

you reduce this time if you are short on prep time). 

9. Add the coconut milk, curry paste and frozen cod pieces. 

Bring to a boil. 

10. Reduce heat and simmer for 30 minutes to one hour, 

making sure cod cooks through. The chowder is good at 30 

minutes and improves if you let it cook a little longer. 

11. Ladle chowder with equal portions of potatoes and fish 

into 4 large bowls or 8 small ones (may be served as entree 

because it is so hearty). 

12. Sprinkle top with a light dusting of chopped cilantro and 

a grind of fresh black pepper. 

13. Serve chowder, hot, with a wedge of lime, and a glass of 

Tarantas Tempranillo Crianza. 

14. May prepare 24h in advance, just heat before serving! 

26


Matt Hodgdon

Ensalada Primavera 




Salad Ingredients 

4 C local mixed greens (e.g. organic 

red and green leaf lettuce, romaine, 

chard and spinach) 

2 Granny Smith apples 

½ C Manchego cheese 

¼ C whole almonds 

1. Rinse mixed greens and apples; pat dry. 

Dressing Ingredients 

2 parts fresh squeezed lemon juice 

2 parts olive oil 

2 parts agave nectar 

1-part water 

Salt and pepper to taste 

2. Rough chop the mixed greens and place in salad bowl. 

Michael Nicholson 

3. Core the apples, slice into julienne strips and set aside. 

4. Rough chop almonds and set aside. 

5. Slice Manchego using wire cheese slicer and set aside. 

6. Combine lemon juice, oil, agave nectar and water in 

small bowl and whisk to combine. Add salt and pepper to taste. 

7. Add apple slices, Manchego and almonds to the mixed 

greens and toss to combine. 

8. Drizzle dressing on top and serve immediately. 

Note: I have not listed specific quantities for the dressing 

because people vary in the amount they prefer to use on 

their salads. As long as the ratios remain consistent, the taste 

should be perfect for this salad. 

28

Twice Sparkling Chilled 

Leek & Potato Soup 


Prep: 10 min. | Cook: 40 min. | Chill 1 Hour Servings: 2 


4 Yukon Gold potatoes 

peeled and chopped 

3 leeks, white part only 

cleaned and chopped 

2 T olive oil 

32 oz. vegetable or chicken broth 

1 bay leaf 

2 tsp. salt 

1 tsp. pepper 

8 oz. fresh baby spinach 

8 oz. fresh goat cheese 

1 C Tarantas Sparkling White 

1. Sauté leeks and potatoes in olive oil for 5 minutes or until 

leeks are tender. 

2. Add bay leaf, stock salt and pepper. 

Karen Quaretti-Lee 

3. Bring to a boil and reduce heat so soup just simmers for 

30 minutes or until potatoes are tender. 

4. Remove from heat, add the goat cheese and stir until 

cheese is incorporated and let cool. 

5. Add the spinach and blend with immersion blender (or in 

batches in a food processor or blender). 

6. Chill soup for 1 hour or more, up to 24 hours. 

7. Add the Tarantas Sparkling White and 

stir until incorporated. 

8. Serve with a glass of well chilled Tarantas Sparkling White 

on the side! 

29

M ain 

Dishes 

31

Gambas Al Ajillo 

on a Bed of Israeli Couscous and Roasted Butternut Squash 


Prep: 30 min. | Cook: 45 minutes | Servings: 4 

For squash and couscous: 

2 T olive oil, separated 

1 ½-pound butternut squash, 

peeled and cut into ¼” dice 

1 medium red onion, chopped 

2 tsp. smoked paprika, plus a little 

extra for finishing 

1 C Israeli couscous 

1 T rosemary olive oil 

Juice of 1 lemon 

1 C minced flat leaf parsley, chopped 

and separated into 3/4 and ¼ cups 

½ C pine nuts, toasted 

½ C golden or mixed raisins 

Extra smoked paprika for garnish 

For shrimp 

¼ C olive oil 

6 cloves garlic, thinly sliced 

8 to 12 jumbo shrimp 

Pinch hot pepper flakes 

1. Preheat oven to 475 degrees F. 

2. Toss squash with 1T olive oil, sprinkle with salt, and place in 

large shallow baking pan. 

3. Bake squash until soft, approximately 15 minutes. 

4. Remove squash from oven and place in large bowl. 

5. Heat 1 T olive oil in heavy skillet over medium heat. Add onion 

and 2 tsp. smoked paprika. Cook until soft, stirring occasionally. 

6. Remove onion from skillet and add to squash. 

7. Cook couscous in pot of boiling water until just tender, around 

10 minutes. Drain in colander. 

8. Add couscous to vegetables and toss with 1 T rosemary olive 

oil. 

9. Add lemon juice, ¾ C parsley, pine nuts and raisins. Mix 

together. Taste and add salt if needed. 

10. Heat ¼ C olive oil in skillet over medium high heat. 

11. Add garlic and shrimp. Turn shrimp over as soon as they start 

turning pink. Do not overcook. Add pinch of hot pepper flakes. 

12. Place couscous-vegetable mixture on 4 serving plates. 

Immediately place 2 or 3 shrimp on top. Drizzle olive oil and 

garlic from the shrimp preparation on top of each portion. 

Sprinkle ¼ C parsley and some smoked paprika on top. 

32 

13. Enjoy with a chilled bottle of Tarantas Sparkling White.

Photo by Steven Petusevsky 


Dave Taube

Red Wine Braised 

Honey Glazed Short Ribs 



Prep: 30 min. | Cook: 2 hours | Servings: 4-6 

2 lbs. short ribs (8 short ribs) 

2 T olive oil 

2 T tomato paste 

10 garlic cloves, peeled 

One bottle Tarantas Tempranillo Crianza 

3-4 C beef or chicken stock 

1-2 tsp. salt, to taste 

1-2 tsp. pepper, to taste 

2 sprigs fresh rosemary 

½ C honey 

2 T flour 

¼ C chopped roasted peanuts, for garnish 

1 bunch fresh cilantro, chopped for garnish 

1. Heat Tarantas Tempranillo Crianza in pot and reduce by half. 

2. Cut meat into individual short ribs and season with salt and pepper. 

3. Sear ribs in olive oil, in a heavy skillet, browning all side. 

4. Transfer short ribs to slow cooker, and set aside. 

5. Add tomato paste, garlic and 1 C stock to the skillet. Stir and cook for 3 

minutes. 

6. Transfer tomato garlic mixture, rosemary, remaining stock and reduced wine 

to slow cooker. 

V Lark Williams 

7. Cover slow cooker pot with aluminum foil (shiny side down) and cover with 

lid. Cook on high for 2 hours or until meat falls off the bones (or per your 

individual slow cooker). 

8. When ribs are done, transfer to platter or casserole dish. 

9. Strain liquid into sauté pan and add mashed garlic. 

10. Add enough flour to thicken sauce, stirring constantly until thickened. Stir in 

honey and season to taste. 

34 

11. Pour sauce over short ribs, and garnish with roasted salted peanuts and 

cilantro. Serve and Enjoy!!

Spanish Chicken & 

Vegetables with Olives 



Prep: 20 min. | Cook: 20 min. | Serves: 4 

4 fresh chicken breasts - boneless 

and skinned 

1 tsp. rosemary - chopped fine 

2 T high-quality olive oil 

2 cloves of fresh garlic chopped 

½ tsp. basil, finely chopped 

½ tsp. oregano, finely chopped 

Pinch of red pepper flakes 

1 large zucchini - cut in julienne strips 

1 large carrot - cut in julienne strips 

1 green bell pepper -cut in 

julienne strips 

1 tsp. capers 

1 C pitted black olives 

1 can (14 ½ oz.) stewed tomatoes 

Splash of Tarantas Tempranillo Crianza 

Zest of one lemon 

1. Brown the chicken in olive oil on stove over medium heat. 

2. Add rosemary and salt & pepper to taste as you brown the chicken. 

3. Once chicken is cooked, add remaining ingredients and bring to a 

boil. 

4. Reduce heat to medium, cover and simmer for 5 minutes. 

5. Uncover and increase heat to medium high and continue to 

simmer until thickened and veggies are tender. 

Richard Pepin 

6. Plate the dish and squeeze the juice from the lemon on top if 

desired. 

7. Serve with a robust glass of Tarantas Tempranillo Crianza (or two). 

35

36 

Pan Roasted Salmon & 

Fennel over Smoky Tomato Romesco Sauce 

½ C jarred piquillo peppers, drained, 

patted dry and roughly chopped 

1 medium plum tomato, cored, 

seeded and roughly 

chopped (about ½ C) 

¼ C chicken stock 

1 T sherry vinegar 

1 T blanched almonds 

½ tsp. smoked sweet paprika 

½ tsp. kosher salt 

¼ tsp. freshly ground black pepper 

2 T olive oil 

1 medium fennel bulb 

2 T olive oil, divided 

1 tsp. sherry vinegar 

1. Heat the oven to 425 degrees F. 

1 tsp. kosher salt, divided 

½ tsp. freshly ground pepper, divided 

1 ½ T chopped (medium dice) dry 

roasted salted almonds 

1 ½ T chopped (medium dice) pitted 

green Spanish olives 

1 tsp. drained and chopped capers 

1 tsp. fresh lemon juice 

1 tsp. finely minced shallot 

½ tsp. fresh lemon zest 

2 - 6 oz. skinless salmon filets 

¼ tsp. fennel pollen 

Reserved fennel fronds 

High-quality olive oil to drizzle 

2. To make the sauce, place the piquillo peppers, plum tomato, 

chicken stock, sherry vinegar, blanched almonds, paprika, salt 

and pepper into a blender. Blend until smooth. While blender is 

running, add the olive oil and blend until well combined and very 

smooth. 

3. Place blended sauce in a small sauce pan and bring to a boil 

over medium-high heat, turn down to low, cover and simmer for 

about 5 minutes stirring occasionally until thickened, set aside. 


Prep: 20 min. | Cook: 25 min. | Servings: Serves 2 

4. Prep the fennel by cutting off the top stalks (save some of the 

fennel fronds for finishing the dish), slice in half lengthwise and 

cut out the core. Cut each half into about 6 wedges, about 

⅓ to ½ inch thick. 

5. Toss the fennel with 1 T of the olive oil, the sherry vinegar 

and season with ½ tsp. of the kosher salt and ¼ tsp. of the 

black pepper. Spread out on a baking/cookie sheet and place in 

preheated oven, roast for 20-24 minutes until soft and slightly 

charred. 

6. While the fennel is roasting, in a small bowl, mix the chopped 

almonds, green olives, capers, lemon juice, minced shallot and 

lemon juice, set aside. 

7. Heat a medium skillet over high heat, add the remaining 1 T 

of olive oil and swirl the pan to coat. Season the salmon on both 

sides with the remaining ½ tsp. of salt, and the remaining ¼ tsp. 

of black pepper and ¼ teaspoon of fennel pollen. Once oil is hot, 

lay the salmon carefully in the skillet and cook for 3 minutes until 

the top is browned and a nice crust has formed.Flip the salmon 

over, take the whole skillet and place it in the oven alongside the 

fennel, roast for 3-4 minutes more until done. Remove salmon 

from the oven if the fennel is still roasting and cover with foil to 

keep warm. 

8. When the fennel is done, to assemble the dish, rewarm the 

romesco sauce if needed and place in the bottom of two wide 

plates with high sides, put the roasted salmon filet on top of the 

sauce in the middle of the plate, place the roasted fennel on the 

side of the salmon and carefully spoon the almond olive mixture 

over the salmon, garnish with a little bit of fennel frond and drizzle 

of olive oil, serve immediately.


Susan Cortesi

Chorizo in Cream Sauce 

over Rigatoni 

Paired with Tarantas Monastrell 



10 oz. rigatoni pasta 

1 lb. raw Chorizo sausage (out of casing) 

1 & ¼ C cream 

¼ C Tarantas Monastrell 

1 tsp. cornstarch 

10 oz. grape tomatoes, halved 

4 oz. Manchego cheese, shaved 

1 C arugula 

1. Pan fry Chorizo over medium heat until well browned. 

2. Whisk together Tarantas Monastrell and cornstarch. Add 

cream and Monastrell mixture to Chorizo meat. Simmer for 10 

minutes over low heat. 

3. Cook rigatoni pasta according to package directions. 

4. Drain pasta and toss together with Chorizo cream sauce. Add 

halved grape tomatoes and toss again. 

5. Plate and top with small bunch of arugula and 

Manchego cheese. 

Daniel Blackner 

38

Desserts 

39

Salted Chocolate Torta 

with Tempranillo Macerated Cherry Reduction 

2 eggs separated 

5.5 oz. semi-sweet chocolate squares 

3 Spanish galletas (Spanish/Latin sweet 

Marie biscuit cookies) 

¼ tsp. kosher salt 

⅛ tsp. freshly cracked peppercorns 

(blended or black) 

8 T (1 stick) butter, cubed 

⅛ C plus 1 T cooled, brewed black 

coffee, (no sugar added) 

1 C, plus 2 tablespoons powdered sugar 

2 T all-purpose flour 

2 C red cherries, pitted, frozen or fresh 

½ bottle Tarantas Tempranillo Crianza 

⅓ C granulated sugar 

¼ tsp. cinnamon 

2 whole cloves 

8 oz. heavy whipping cream 

½ vanilla bean, scraped for the 

caviar (seeds) 

Galleta Crumble 

6 Spanish galletas (Spanish/ 

Latin sweet Marie biscuit 

cookies) 

¼ cup pretzels 

1 T melted butter 

Made with Tarantas Tempranillo Crianza 

Prep: 35-40 min. | Cook: 25 min. | Servings: 4 

4. Beat in 1 C powdered sugar, 2 T flour, and remaining salt, ½ C at 

a time, just until combined. 

5. With clean beaters, beat the egg whites until stiff peaks form. In 

thirds, fold the whites into the batter. 

6. Distribute the batter evenly into the ramekins. Let them rest for 

2 minutes. Bake for 20-25 minutes until the top forms a smooth, 

crispy torta crust (or until a toothpick comes out clean). Visible little 

streaks or bits of cake/chocolate are perfectly fine because the 

cake is fudgy. 

7. Meanwhile, place the pitted cherries on a flat surface. Bunch 

them close together. Apply pressure, pressing a flat lid or a plate 

down on them to hold them still, and slice all the cherries in half 

sideways at once! (Or, one by one, of course). 

1. Preheat the oven to 325 degrees F. Grease 4, 8 oz. crème 

brûlée ramekins. Cut a circular piece of parchment paper 

based on the size of the ramekins and place in the bottom of 

each, and grease again. 

2. Using a double boiler method, melt the chocolate; stir 

occasionally until silky. Remove the bowl from the heat and 

double boiler. Spread ⅛ C of melted chocolate on each 

parchment paper. Crumble 3 cookies over the chocolate. 

Sprinkle with a pinch of salt and the ¼ teaspoon of pepper. 

Set in the freezer. 

3. Stir the butter into the remaining chocolate until melted 

completely. Stir in the coffee. Temper the egg yolks by whisking 

in a little bit of the chocolate mixture, and then beat the eggs 

into the chocolate, mixing until well combined. 

8. Bring the wine, sugar, cinnamon, and cloves to a rolling boil 

on medium-high heat. Maintain that for 10 minutes. Remove the 

cloves; add the cherries. Continue reducing for another 5 minutes 

until the wine is thick and syrupy. 

9. Meanwhile, pulse the crumble ingredients together in a food 

processor: remaining 6 cookies, pretzels, and melted butter. 

Set aside. 

10. Make the whipped cream: beat the heavy cream, vanilla seeds, 

and remaining 2 T powdered sugar until stiff peaks form. 

11. Release each torta from the sides with an offset spatula or knife. 

Remove parchment from cake. Each individual torta is served with 

the Tempranillo cherry reduction, fresh vanilla whipped cream, a 

piece of the seasoned galleta bark, and galleta crumble. 

40

Photo by Caroline Edwards, Chocolate & Carrots 


Ashley Mincey

Empanadas Strudel 

with Rosé Berries and Valencia Honey Drizzle 


Prep: 15 min. | Cook: 20-25 min. | Servings: 4 

Valencia Honey Sauce 

½ C organic honey 

1 T organic butter 

2 T organic heavy cream 

½ Valencia orange zest, cut 

into 1/8” strips 

¼ C freshly squeezed Valencia 

orange juice 

Strudel 

½ C finely chopped organic peeled 

Granny Smith apple 

1 C organic fresh blueberries, divided 

1 C organic fresh raspberries, divided 

1 T organic honey 

¼ C finely minced crystalized ginger 

1 tsp. grated lemon zest 


4 thawed organic phyllo sheets, 

approximately 13” X 18” 

3 T melted organic butter 

¼ C finely minced Marcona 

almonds, divided 

6 organic fresh strawberries, hulled 

and thinly sliced, divided 

Sparkling Berries 

¼ C Tarantas Sparkling Rosé 

1 T dark brown sugar 

½ tsp. finely grated orange zest 

1 Valencia orange, juiced 

⅛ tsp. almond extract 

4 scoops organic vanilla ice cream 

1. Preheat oven to 375 degrees F. In a saucepan over 

medium heat bring honey, butter and cream to a boil. 

Reduce heat to simmer; stir in orange zest and juice. 

Simmer an additional 5 minutes then set aside to cool. 

2. In a medium bowl, combine Granny Smith apple, half of 

the blueberries and raspberries. Drizzle with honey; sprinkle 

with crystalized ginger, lemon zest and juice. Gently toss to 

combine. Set aside. 

3. Onto a damp kitchen towel, place two phyllo sheets 

on top of each other. Brush lightly with butter and 

then sprinkle with Marcona almonds. Cut phyllo in half 

lengthwise to make 2 wide strips. In the lower left corner 

place 3 strawberry slices; top with about ¼ cup of the fruit 

mixture; Fold the corner of the phyllo over to enclose the 

filling and form a triangle. Continue folding strip (like a flag), 

maintaining tight triangle shape. Put triangle, seam-side 

down, on a large baking sheet and brush top with butter. 

Make 3 more triangles in the same manner. Bake for 20-25 

minutes until golden brown. 

4. While the phyllo is baking, combine all the remaining 

berries in a bowl. In a measuring cup combine Tarantas 

Sparkling Rosé, orange juice, zest, brown sugar and 

almond extract. Mix well and pour over berries. 

5. Serve Triple Berry Empanadas with a scoop of ice cream, 

drizzled with honey orange sauce and attractively garnished 

with orange zest and Rosé Berries. 

42


Linda Rohr

Sparkling Wine Cupcakes 


1 & 2/3 C all-purpose flour 

1 tsp. baking powder 

¼ tsp. baking soda 

¼ tsp. salt 

¾ C butter, at room temperature 

1 C sugar 

2 eggs 

½ C + 2 T Tarantas Sparkling White 

1. Preheat the oven to 350 degrees F. 


Prep: 10 min. | Cook: 20 min. | Servings: 14 Cupcakes 

½ C plain yogurt 

1 tsp. vanilla extract 

¼ tsp. almond extract 

Frosting 

1 C butter 

5 C powdered sugar 

¼ C Tarantas Sparkling White 

2. Line cupcake tins with liners (recipe yields 14 cupcakes). 

3. Whisk dry ingredients except sugar together; set aside. 

4. Mix butter with sugar until creamy. 

5. Beat in the eggs. 

6. Add in the wine, yogurt and extracts. 

7. Fold the dry ingredients into the wet, mixing just until combined. 

8. Divide into cupcake cups, filling ⅔ full. 

9. Bake for 18-20 minutes or until an inserted toothpick comes out clean. 

Maiah Miller 

10. Once cupcakes have cooled completely, frost: 

11. Whip butter and powdered sugar together, 

12. Add the wine until a spreadable texture is reached. 

44

Rosé Poached Pears 




2 C Tarantas Sparkling Rosé 

¼ C sugar 

1 cinnamon stick 

2 firm ripe pears, peeled, 

cored, halved 

¼ C crème fraiche 

1. In a small saucepan, bring wine, sugar and cinnamon stick to a boil; 

reduce heat and simmer for 5 minutes. 

2. Add pears and continue cooking for 10 to 15 minutes or until pears 

are tender. Transfer pears to a bowl; spoon ¼ cup of poaching liquid 

over top; set aside. Discard cinnamon stick. 

3. Bring poaching liquid to a boil and reduce to about ½ C syrup; pour 

hot syrup over pears. 

4. Serve pears warm or chilled, topped with a dollop of crème fraiche 

and serve with a glass of Tarantas Sparkling Rosé. 

Lisa Keys 

45

Sparkling Sorbet 



Prep: 15 min. | Leave overnight in freezer | Servings: 2 

½ C fresh blueberries 

½ C fresh blackberries 

1 pear 

1 C fresh strawberries 

(stems removed and halved) 

1 C fresh pineapple 

(cored, peeled and chopped 

into one inch squares) 

1 ½ C Tarantas Sparkling White 

½ C simple syrup 

(½ C sugar heated to dissolve in 

½ C of water) 

8 oz. crème fraiche 

Additional fruit and mint for garnish 

1. Wash blueberries and blackberries and place them in a blender; skin the 

pear, core and cut into 1 inch cubes. Place them in the same blender; stem 

and halve the strawberries and place in blender; place pineapple in the 

blender; add Tarantas Sparkling White and simple syrup. Blend well. 

Pour into a glass serving dish, cover with plastic wrap and place 

overnight in freezer. 

2. Remove sorbet 10 minutes before serving so that it softens slightly. 

3. Layer sorbet in glasses with crème fraiche. 

Garnish with leftover berries and mint and serve. 

Nancy Goldenberg 

46

Wine with Body and Soul from 

the Heart of Spain

Revised Cookbook PDF copy

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