Chorizo and Eggs with Wine

The Story:

Have you ever caught a whiff of an old perfume you used to wear and suddenly been transported back to being 13 and "in love?"  This is because smell is largely associated with memory, which is how many winos pick out Pinot Noir or Cabernet Sauvignon in a blind tasting.  Smell is a large factor, but not the only one.

When smelling something like chorizo and eggs, I'm taken back to my 11 year old self whose entire world was crumbling around her. To try and escape my life, I would spend as much time as possible at my friend Christina's house.  This is the first place I tasted the dish.

It's funny, I thought I had moved past the pain of those early years.  Yet, something as simple as trying wine with a once loved dish, brings back a flood of emotions.  I know I'm not the only one with a story buried so deep that I thought it was forgotten, but I am honest enough to say that this was one of the hardest pairings I've done in a while.  Here's a toast to everyone that has ever survived a traumatic experience.  And a toast to creating new memories in replacement of old one's...via a little vino therapy:)

The Pairing:

I loved the way Christina made chorizo and eggs.  First, she'd throw the pork chorizo (Spanish sausage) in a pan and let it cook until it was almost done.  She did this before adding the scrambled eggs with a little dash of pepper and we were almost ready. Then, she'd take a few flour tortillas and grill them over an open flame.  We were only 11 then, but I wish Christina and I were still friends now so that I could try her chorizo and eggs with a bottle of the 2008 Quinta do Vale Meao Douro Meandro. 

Most people are familiar with Port, a fortified wine from Portugal. However, Portugal has been producing dry red table wines for centuries. Quinta do Vale Meao is made in the same region as Port, the Douro.  It's composed of 6 different Port grapes blended together to create one intensely flavored, powerhouse of a wine. Red and blue fruits accompanied by cassis, plum, dark chocolate, toasted oak and a touch of black pepper are balanced nicely by the wine's refreshing acidity and firm tannins. It can definitely use an hour or two of decanting and at least another year of aging if you can wait!

After a bite of the food and a sip of the wine, I noticed the spice from both the food and wine coming to the forefront.  Chorizo is a wonderfully spicy sausage and you really want a wine that will highlight that. Although the dish wasn't bad on its own, the wine seemed to add another dimension of flavor. I also enjoyed the toasted cedar notes against the burnt edges of the tortilla and weight-wise we have an equal match. The thing I loved best about this wine is its ability to wash the greasy sausage flavors off the tongue due to a wonderful amount of acidity. The palate feels cleansed and ready for another bite.  What an awesome way to start the day...or end the night;-)


Please let me know your comments in the section below!  Have you ever tried chorizo and eggs?  Does a certain scent such as a perfume or cologne bring back memories?  Let's chat!