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September 18, 2022

Renegade 2013 Grenache Mataro Graciano

Welcome to this months recipe and wine of the month, this is something a little more special being a back vintage wine from a vintage (2013) which is proving to be one that rewards patience of cellaring.



I had a lot of fun pairing this wine so please read on and if you get a chance to whip this up in your kitchen I hope you enjoy it!

Renegade 2013 Sold Out. Try our Indulgent Grenache based wine here

My tasting notes on the Renegade 2013... 

Colour; Luminous red with brick orange on the side of the glass
Nose; Bright, savoury and earthy with a touch of stewed plum
Mouth: in accordance with the nose. The beginning of the mouth is round with a great acidity in the middle palate and some lovely fruit. Silky and fine tannins which finish with a chocolate / liquorice note.  

Our Renegade 2013 GMG is nine years old but its brightness and youth will surprise you. The Cellaring recommendation on the back of the label doesn’t disappoint and will go further.

Pairing it with the food

The vibrancy of the wine intensifies the dish. The match was so good that the bottle could be easily finished (or was) by the end of the meal.

Our food and wine match of the month:

Mediterranean Chicken and Chorizo risotto.

Serves 6 people

  • 4 Chicken Thigh (about 600g), cut in 2cm cube
  • 2 mild chorizo sausages, sliced thinly
  • 250g arborio rice
  • 200g sliced red roasted capsicum, drained ( i bought them in a jar, in water, not in oil)
  • 200g sundried tomatoes marinated in olive oil and herbs, drained lightly
  • 120g baby spinach leaves
  • 2 tbsp vegetable oil
  • 1 brown onion, finely diced
  • 3 garlic cloves, crushed
  • ½ cup or a handful flat leaf parsley 
  • 3 tsp smoked paprika
  • A dozen sprig of saffron
  • 1 tsp mixed herbs (optional)
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2L boiling water

Place saffron in a small bowl with a cup of water and let it soak for 10-15 minutes minimum.

In a wide saucepan (also called sauteuse or saute pan), add vegetable oil and chorizo. Cook on high heat until it’s golden brown on both sides. Lower the heat to medium, add onion and garlic. Cook until it’s all caramelised. Add the chicken pieces and cook until the chicken is cooked. Make sure you use a flat wooden spatula to scrape the bottom and the sides of the pan in order to get all the good bits. This gives extra  tasty flavours to the dish. 

Renegade 2013 Sold Out. Try our Indulgent Grenache based wine here

Add rice and smoked paprika and sauté on medium heat for a couple minutes while stirring.

Add 1.5L boiling water, salt and pepper. Let simmer without the lid on until all the juice is mostly absorbed. Add the 500ml of boiling water, sun dried tomatoes and roasted capsicum. 

Continue to simmer until most of the water is absorbed. Be careful to stir regularly as the dish could stick on the bottom. Stop the heat when the rice looks a little bit juicy.

 Add the spinach. If necessary, add salt and pepper to your taste. Set aside for 10 minutes before serving.

Top with fresh finely cut flat leaf parsley while plating.


Renegade 2013 Sold Out. Try our Indulgent Grenache based wine here


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