Last night for supper we had the three Veleta products that Jeff Pfohl brought to us at the end of the Champagne tasting on Sunday, along with some other goodies. We had Galician sardines, squid in its own ink, bacalao a la Vizcaina, grilled Shepherd’s lamb sausages, and two kinds of olive, pitted (unstuffed) & pimento-stuffed. These were all enjoyed with a 2004 Galician Godello from Viña Godeval and a 2001 Palacios Quemado Reserva from Ribera del Guadiana. The Godello was rich white and yellow fruit with spiciness and good acidity. It was nice with the sardines, squid, & bacalao. The Palacios was rich, spicy red and black fruit, adequate acidity, and a long fruity finish. It was good with the sausage, squid, and bacalao; and wasn’t bad with the sardines. The olives were nice with everything, just a little soft in texture. Also we prefer other stuffings in our olives - tuna, anchovy, garlic, onion. For pitted olives we prefer the smoked Spanish olives. The Godello also made a nice palate clearer between different bites.
This made a nice leisurely meal on a snowy evening in front of a fire around the coffee table in our living room.