Breaking Wine Snobbery: A CT Chef’s ‘Soul-Searing, Palate-Lifting’ Culinary Concept Chris Lehoux, September 23, 2025 We’re back aboard the Wine Walkabout bus, freshly inspired after an adventure through Portugal’s sun-kissed landscapes, and now we’re barreling into Spain. This journey isn’t just about sipping wine; it’s a vibrant immersion in a culture where wine is as essential as breath. So, leave your pretentious wine snobbery at the door—Spain’s wines are about enjoyment, companionship, and reveling in the moment. Our first destination: Rioja. Imagine a cocktail of fruitiness and tradition, where Tempranillo takes center stage alongside other indigenous grapes, all aging in American oak barrels. The vibrant character of Rioja is a blend of its three regions—Rioja Alavesa, Rioja Oriental, and Rioja Alta—each offering its unique twist, but united in their rebellious spirit. Crianza: Youthful and lively, presenting cherries with a spicy kick. Reserva: Classy with notes of leather and vanilla, perfect for a heartier meal. Gran Reserva: The wise elder with layers of cedar, tobacco, and richness. For a standout, try Marqués de Murrieta Ygay Gran Reserva, an emblematic Tempranillo that promises a luxurious experience, or go for Muga Crianza if you seek something more approachable. Next, we slide into the raw energy of Ribera del Duero. Here, in the higher altitudes, Tempranillo morphs into a bold wine fit for the fiery temperament of Spanish bullfighters. The dramatic climate—searing hot days and frigid nights—shapes robust reds that command attention. For something head-turning, grasp a glass of Vega Sicilia Único, a premier label with deep flavors. If you prefer an accessible option, Emilio Moro Finca Resalso delivers with delightful plum and spice. These wines are best paired with a hearty steak dinner, where the red’s strength matches the meat’s own. Venturing south to Catalonia, Priorat awaits. A land sculpted by monastic hands, it offers intensely flavored reds bursting with the essence of its rocky slate soils. Expect to discover Garnacha and Cariñena that challenge your palate. Try Álvaro Palacios L’Ermita for a bottle that’ll leave you breathless. For a lighter experience, Torres Salmos captures the rugged spirit without the high price tag, making them ideal companions for roasted game under the stars. Moving to Galicia’s Rías Baixas, this coastal paradise is home to Albariño—a refreshing white that echoes the Atlantic’s saltiness. The best bottles here resonate with waves of citrus and minerality. Pazo de Señoráns brings the ocean to your glass, while Martín Códax Albariño proves to be wallet-friendly yet vibrant. Lastly, we dance over to Penedès, the birthplace of Cava. Forget what you know about Champagne; Cava stands its ground with lively bubbles and a casual attitude. Enjoy a glass of Recaredo Turó d’en Mota for that special occasion, or Bohigas Brut for everyday celebrations. Spain isn’t just about wine; it’s about cheese that serves as the lifeblood of every meal. Picture creamy Manchego that entices or the bold Cabrales that begs for a robust red. This country amplifies flavors and moments, urging you to dive deep into its spirit and culture. So, embrace the spontaneity. Drink rambunctiously, feast with joy, and connect with strangers who will become friends over shared bottles. Experience Spain in all its unrefined glory. When you’re ready to bring a taste of Spain to your table, craft Chef Molly’s paella, a dish that resonates with floral notes from saffron and the brightness of freshly harvested corn. Paired with that zesty Martín Códax Albariño, it’s a delicious homage to the culture you’ve just celebrated. Recipe for Spanish Paella with Shrimp, Roasted Connecticut Corn & Poblano Peppers Serves: 6 Ingredients 6 U-10 shrimp (shells reserved for stock if desired) 4 cups homemade shrimp/lobster stock (kept warm) 2 cups bomba rice 1 medium onion, finely diced 3 cloves garlic, minced 1 poblano pepper, diced 2 golden tomatoes, grated (discard skin) 2 purple tomatoes, grated (discard skin) 2 cobs Connecticut sweet corn, roasted until lightly charred, kernels cut off (reserve some for garnish) 1 roasted red pepper (optional, for garnish) 1 tsp toasted saffron threads, bloomed in 2 tbsp warm stock 2 tsp smoked paprika (pimentón de la Vera) ½ tsp cayenne (optional) 4 tbsp olive oil Salt and freshly cracked black pepper Lemon wedges Fresh parsley, chopped Method Prepare the Base (Sofrito) Heat olive oil in a paella pan over medium heat. Add onion and poblano; cook until softened and lightly caramelized (8–10 minutes). Stir in garlic, smoked paprika, and cayenne; cook for 1 minute. Add grated golden and purple tomatoes; cook down until thick and jammy (10–12 minutes). Toast the Rice & Corn Stir in bomba rice and roasted corn kernels (reserve ¼ cup for garnish). Toast for 2 minutes to absorb flavors. Build the Broth Add warm shrimp/lobster stock and saffron infusion. Season well (the liquid should taste slightly salty). Shake pan gently to distribute rice evenly—do not stir afterward. Cook the Paella Simmer over medium-high for 8 minutes, then reduce to medium-low. Allow rice to absorb liquid undisturbed (15–18 minutes). Add the Shrimp Nestle U-10 shrimp on top once most liquid is absorbed. Cook until shrimp are just opaque and rice is al dente. Develop the Socarrat Increase heat to medium-high for the last 1–2 minutes until you hear a faint crackle to create the caramelized socarrat. Rest and Garnish Remove from heat, cover with a clean towel, and rest for 5 minutes. Garnish with red pepper, parsley, lemon wedges, and reserved roasted corn. Serving: Enjoy straight from the pan with your chilled Albariño, as the dish ties together fresh sweetness and smoky notes. Dive into Chef Molly’s culinary journey, and let the vibrant flavors of Spain awaken your dinner table. About the Author: Chris Lehoux Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored! Wine