4 and 6 bottle levels     $22 (member price $19)
100% Bobal   13.5% ABV

This is the companion wine to Las Dosces Blanco from Chozas Carrascal.  Like the Blanco, it’s from Utiel-Requena, west (inland) of Valencia.  Mediterranean climate, but being that it’s higher elevation than the surrounding areas, it’s almost Continental.  The region has deep wine history, as the oldest remains of a large scale winery in the Iberian Peninsula are to be found here.  Utiel-Requena is also the home of Bobal, one of Spain’s most popular grapes, used elsewhere for blending, but as a varietal wine in Utiel-Requena.  Aged in concrete tanks.  Blackberry, balsamic, wild herbs, smoked meat.  HOLIDAY DINNER

Easy Spanish Paella (serves 8)
Ingredients for spice mix
-- 1 tbsp sweet paprika
-- 2 tsp dried oregano
-- kosher salt & freshly ground black pepper
Ingredients for Paella
-- 1 (4 lb) frying chicken, cut into pieces                                                        
-- 4 cups short grain rice
-- ¼ cup EVOO                                                                                                     
-- 6 cups chicken stock, warm
-- 4 Spanish Chorizo sauces, thickly sliced                                                     
-- generous pinch saffron threads
-- kosher salt & freshly ground black pepper                                                 
-- 1 cup sweet peas, frozen and thawed
-- 1 yellow onion, diced                                                                                     
-- lemon wedges, for serving
-- 4 garlic cloves, crushed                                                                                  
-- chili garlic sauce for seasoning
-- 1 bunch flat leaf parsley, chopped, with some reserved for garnish
-- 1 (15oz) can whole tomatoes, drained and hand crushed

Instructions
1. Rub spice mix all over chicken, marinate for 1 hour in fridge.
2. Heat oil in a paella pan or wide shallow skillet over medium-high heat.  Saute the Chorizo until brown.  Remove and reserve.  Add chicken skin-side-down and brown on all sides.  Add salt & pepper.  Remove from pan and reserve. 
3. In the same pan, make a sofrito by sauteing garlic, onion and parsley.  Cook for 2-3 minute on medium heat.  Add the tomatoes and cook until it caramelizes a bit and the flavors meld.  Fold in the rice and stir fry to coat the grains.  Pour in chicken stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. 
4.  Add the chicken, chorizo and saffron.  Give the Paella a good shake and let simmer without stirring for 15 minutes until the rice is al dente.
5. When the Paella is cooked and the rice looks fluffy, it’s perfect.  The ideal Paella has a toasted rice bottom called socarrat.  Remove from heat, let it rest for 5 minutes.  Garnish with peas, parsley and lemon wedges.