Pairings in Paso: Bodegas Paso Robles Verdelho and Chorizo Shrimp Empanadas

556432_2258595281896_887271013_nby Jennifer Knoll

I recently stopped by Bodegas Paso Robles before Concerts in the Park one Friday night, as they are one of a handful of downtown tasting rooms that stay open later than most.  Bodegas Robles, as referred to by the locals, is dedicated to producing wines using Portuguese and Spanish varietals. While chatting and tasting with the wine maker/owner herself, Dorothy Schuler, I discovered a wine that I was not terribly familiar with, Verdelho [vehr-DEH-lyoh]. Vibrant, fresh, herbaceous and tropical with bright crisp acidity.  I was instantly in love!

Aroused with Spanish jubilee I knew nothing would be more fitting then an easy, playful tapas dish suited for any party or summer evening. Olé!

Chorizo Shrimp Empanadas with Gazpacho Sauce
Makes about 14

1 lb. Empanada dough cut into 3 inch circles Photo 3 (1)
1 link Spanish chorizo
¼ lb cleaned raw shrimp
1 tablespoon olive oil
1 teaspoon paprika
4 ounces shredded manchego cheese
1 beaten egg

For gazpacho:
In blender combine until smooth
1 peeled cucumber
Juice of 1 lemon
½ bunch parsley
½ bunch cilantro
3 green onions
½ serrano chile 
¼ cup olive oil
1 tablespoon salt

Heat oven to 350 degrees. Line a sheet pan with parchment paper. Sauté in olive oil chorizo, shrimp & paprika until cooked through.  Remove from pan & finely dice. Fill rounds with filling & cheese. Fold over, crimp with fork & brush with egg wash. Bake about 15 minutes, until golden brown. Serve gazpacho on the side or under the empanadas.

Boegas Paso Robles is located at 729 13th Street
Downtown Paso Robles    805.237.3780
Sunday – Thursday 12pm – 6pm     Friday & Saturday 12pm – 8pm

Jennifer Knoll is a lifelong resident of Paso Robles. Growing up in the wine
business and being surrounded by farmers she developed her serious fetish for
wine and food.  She is also the Assitant Tasting Room Manager at Tablas Creek Vineyard. Please get permission before reproducing recipe.

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Sat, 12/29/2012 - 5:48am