Fall Release 2024

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2022 Le Vingt

67% Grenache, 15% Mourvèdre, 10% Carignan, 8% Syrah

Roncal Puenta Del Esca and Jambon Serrano Tapas with Red Currant Butter and Baguette

Recipe courtesy of Chef Jeffery Scott

Ingredients

6 oz Roncal cheese, thinly sliced
6 oz Jambon Serrano (Serrano ham), thinly sliced
1 fresh local baguette, sliced into 1/2-inch thick pieces
1/2 cup unsalted butter, whipped
1/4 cup dried currants
1 tsp honey (optional)


RONCAL PUENTA DEL ESCA TAPAS WINE PAIRING


This recipe combines Roncal cheese, Serrano ham, red currant butter, and sliced baguette, which is a sophisticated take on a classic tapas-style dish, combining the savory, nutty flavors of Roncal cheese with the rich saltiness of Jambon Serrano. The red currant butter adds a bright, fruity contrast, cutting through the richness and adding a subtle sweetness that elevates the whole experience. The perfect tapas wine pairing is Le Vingt, a blend of Grenache, Mourvèdre, Syrah, and Carignan.

Le Vingt is similar to a classic GSM blend with Carignan. The Grenache and Carignan contribute ripe red fruit and a touch of spice, which mirrors the sweetness of the red currant butter, while the Mourvèdre and Syrah bring structure, depth, and a hint of earthiness, enhancing the savory qualities of the Jambon Serrano and Roncal cheese. The wine’s balanced acidity and subtle tannins cleanse the palate, allowing each bite to shine alongside every sip.

This tapas wine pairing is ideal for a relaxed yet refined lunch or a gathering of friends where you want to showcase simple, high-quality ingredients with a wine that enhances their natural flavors. Serve it as part of a charcuterie board, or enjoy it as a standalone appetizer with Le Vingt for a unique pairing.

Method

Prepare the Red Currant Butter:

  1. In a small bowl, combine the whipped butter and dried currants.
  2. Mix well until the currants are evenly distributed throughout the butter. For added sweetness, you can mix in 1 teaspoon of honey.
  3. Set the butter aside, allowing the flavors to meld while you prepare the other ingredients.

Prepare the Baguette:

  1. Slice the baguette into 1/2-inch thick pieces. You can either serve the baguette fresh or lightly toast the slices in the oven at 350°F (175°C) for 5-7 minutes until slightly golden and crisp. We prefer using a fresh, local baguette.

Assemble the Dish:

  1. Spread a generous layer of the red currant butter onto each baguette slice.
  2. Layer a slice of Roncal cheese on top of the butter.
  3. Top each slice with a piece of Jambon Serrano, folding it neatly to fit on the baguette.

Garnish and Serve:

  1. Optionally, you can garnish with fresh thyme or microgreens for added flavor and presentation.
  2. Arrange the prepared baguette slices on a serving platter.
  3. Serve with a glass of Le Vingt and enjoy!
BACK TO RECIPE

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