Gaba Do Xil with Food

Posted by Andrew Barrow, 5:24pm 08/10/2007. Leave a comment

OK, so one half a potato, two small slices of chorizo and a slither of bacon do not a meal make! But I have to tell you it was delicious!

I was so hungry by the time it had finished cooking that I totally forgot to save enough to make a nice big plateful for the 'still life'. Still the wine is the focus.

The dish comes from a new Spanish Cookbook 1080 Recipes by Simone and Inés Ortega. The postal strike has delayed my copy arriving via Amazon but luckily the Observer Food Monthly printed a few recipes in their last issue, one of which was this Potato and Chorizo dish. Basically a long, slow cook of new potatoes in oil that previously had the bacon and chorizo fried in it. The recipe actually says to keep all three goods in the pan for the hour or so the potatoes take to cook but I found the meats dried out. The final addition is a big handful of chopped parsley.

The wine is a Godello. A little known white Spanish grape that really deserves to be better known. It has a nice weight, but good acidity, and lovely fresh, pineapple, peach and melon flavours. A bit like a cross between an Alsace Pinot Gris and a decent Italian Pinot Grigio.

It worked remarkably well with the dish.


Telmo Rodriguez Gaba do XiI is £6.99.

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