Judith Henderson’s Wine & Country Living

A fter spending a month in Spain's Apennine Moun- tains, I know something about Spanish wine. But recently I was floored tasting the Spanish-styled red wines produced by Milton-Freewater's family-run Castillo De Feliciana Vineyards and Winery.

Castillo De Feliciana winemaker Christopher Castillo piqued my imagination with his Feliciana '09 Tempranillo. The Feliciana vintage is a well-structured sturdy wine reminiscent of a barrel-aged Chianti. However, where the finish- ing characteristics in a Chianti wine are dry, the Feliciana Tempranillo has a long spicy finish; something Spanish winemakers are famous for.

The Castillo De Feliciana '09 Tempranillo tasting notes start with nose buried deep in the glass: a swell of zesty orange-chopped cilantro opens the senses. With first sip, swooshing the cheeks in sturdy tannins, a rounded layer of smoked sage and new leather twists the tongue into a long licorice finish. At just $28 on the tasting room shelf, the Fe- liciana '09 Tempranillo is a great pairing for this weekend's Super Bowl Chorizo Red Pasta.

Wine Honors: Christopher Castillo, while you haven't forgotten what grows regionally, you are producing a line of successful Spanish-style wines. Mastering "earth in a glass" - and for this beautiful art alone - yours truly, Judith Henderson of Wine and Country Living honors the Feliciana De Castillo '09 Tempranillo with 98 points of wine perfec- tion. Congratulations Christopher and Team Castillo! Tasting Room: 541-558-3656.

Readers, until next week, "Eat Art, Drink Imagination!"

Super Bowl Chorizo Red Pasta - Serves 4

2-tablespoons corn oil

1-whole Chorizo sausage chopped fine

½-green bell pepper chopped fine

1-yellow onion chopped fine

2-cloves garlic minced

1-bay leaf crumple

1-teaspoon curry powder

1-24-ounce can crushed tomatoes

1/4-cup red wine

1-pound cooked pasta

In a sauce pot add oil and, when shimmering, add next five ingredients. Sauté to tender. Add tomatoes and red wine. Simmer, stirring 40 minutes until thickened. Spoon sauce over pasta with a shaving of Manchego cheese, paired with the succulent Castillo De Feliciana '09 Tempranillo red wine.

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