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December 18th, 2015

#12DaysOfTrialto - Food and Wine Pairing Featuring Telmo Rodriguez



Today's 12 Days of Trialto feature takes a look at Spanish winery, Telmo Rodriguez--winner of two Vancouver Magazine International Wine Awards for 2016. The Basa Vino Blanco 2014, a wine consistently labeled as one of the world's greatest values for white wine, was named to the Van Mag Top 100 list for Best Light White, and Viña 105 2013 for Best Medium Red. At less than $20 per bottle, both of these wines are a great value and sure to please a dinner crowd.


Telmo Rodriguez Basa Vino Blanco 2014

Basa Vino Blanco is a fantastically refreshing yet serious bottle of wine, with a range of aromas and flavours from stony mineral notes to citrus and tropical fruit.

SRP: $17.99
CSPC: 586016
Listing: Specialty
Find it here: At these BC Liquor Store locations; at select private retail locations. 

Try it with this:

Cajun Style Blackened Snapper

Servings: 4


2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 1/2 cups butter, melted


Prep: 15 min  Cook: 10 min  Ready: 25 min

In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.



Telmo Rodriguez Viña 105 2013

Vina 105 emerges from the up-and-coming Cigales appellation. Displaying attractive berry fruit as well as a briery, Zinfandel-like character in its medium-bodied, zesty personality, it is a good bistro red meant to be consumed over the next 2-3 years.

SRP: $19.99
CSPC: 603753
Listing: Specialty
Find it here: At these BC Liquor Store locations; at select private retail locations. 

Try it with this:

Chorizo Stuffed Peppers

Servings: 6


6 bell peppers, tops cut off and seeded
1 pound chorizo sausage
1 stalk celery, minced
1 carrot, minced
1/2 cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
chopped fresh parsley
chopped fresh basil
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/3 cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup


Prep: 40 min  Cook: 1 hour  Ready: 1 hr 40 min

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.

In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.

Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.

In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil. Bake in preheated oven about 30 minutes.

Now kick your feet up and relax with a glass of Viña 105.


Follow @TrialtoBC for a chance to win our #12DaysOfTrialto Holiday Giveaway! Find out how to enter here.
See the Top 100 list of Vancouver Magazine International Wine Award winners here.
Recipes courtesy of All Recipes.