Taste Lodi: the Bokisch way

BOKISCH FAMILY SANGRIA

I’m not going to lie to you, you can use any kind of red wine to make good sangria.  But if you use the Bokisch Graciano — laden with ginger and black pepper spices, dense yet supple, sinewy in the mouth — it’s simply that much more exotically spiced, and that much more sensuous.  Trust us — we’ve lived to tell the tale.  Here is Liz Bokisch’s “secret” recipe, which serves 4 to 6:

  • 1 bottle Bokisch Graciano
  • 2 oz. Presidente Brandy
  • 1.5 oz. Cointreau
  • 2/3 cup orange juice
  • 2 tbsp. fresh squeezed lemon juice
  • 1/3 cup sugar
  • 2 ½ cups club soda
  • Orange & lemon slices for garnish and flavor

Mix the first 6 ingredients and chill.  Garnish the wine glasses with orange and lemon slices, which you can also add into your pticher.  Add ice and club soda just before serving.  Use this recipe as a base and make adjustments according to your taste… or stamina.  For further variation:  add seasonal fruit like sliced peaches or apples to the sangria and soak overnight to absorb the flavor.

Angie's Pineapple, Date & Kumquat Skewers

APPETIZERS FOR THE BOKISCH FAMILY SANGRIA

Trust us here as well:  you’ll need food to responsibly enjoy the Bokischs’ sangria that much more so, and there’s nothing like this simple but achingly delicious rendering of Spanish imported almonds:

Marcona Almonds in Virgin Olive Oils & Rosemary

  • Marcona almonds
  • 1 tsp. virgin olive oil
  • 1-2 springs rosemary
  • Coarse sea salt

Put almonds in large bowl.  Chop rosemary needles.  Pour olive oil with rosemary over almonds and mix.  Serve in colorful Spanish style dish.

Angie’s Pineapple, Date & Kumquat Skewers

  • Fresh pineapple
  • Dates
  • Kumquats
  • Lemon mint
  • Pink peppercorns
  • Date syrup
  • Bamboo skewers

Cut up pineapple into bite sized chunks.  Pit and cut dates into quarters.  Cut kumquats in half (can substitute orange rind if out of season).  Wash and dry mint leaves, tearing in half if too large.  Assemble the skewers with pineapple first, then mint leaf, kumquat and date.  Grind pink peppercorns lightly over skewers for color and spice.  Serve upright on a small amount of date syrup for dipping.  Special note:  also tastes great with the Bokisch Rosado!

2007 BOKISCH, LODI GARNACHA

You animal you: Lots of strawberry/red cherry-like fruit fragrances in the nose; on the palate, medium bodied (neither light nor heavy) with bright, almost sweet cranberry/raspberryish flavors undiminished by moderate tannin, finishing with a touch of pepper, French oak smokiness and suggestions of red meatiness.

Geeky food for thought: Garnacha is the Spanish name for Grenache, the workhorse grape grown all through Southern France, from the Languedoc-Roussillon to the famous Rhône Valley.  Bokisch, however, grows a Spanish clonal variant of the grape, which produces a smaller berry than its French counterpart; and thus has a higher skin-to-juice ratio:  translating into deeper color (ruby reds with violet hues), vivid red fruits suggesting raspberry and strawberry, slightly elevated pomegranate-like acidity, and more pronounced black pepper on the back ends.

Food for actual wine drinkers: Liz and Markus Bokisch have successfully served this zesty, peppered red berry style of Garnacha with a family recipe for gaspacho that matches the wine with its own mild peppery spice and the juicy qualities of sweetly vine ripened tomatoes.  The following serves 4, and should be used as a base to be adjusted according to taste…

Tia Maria Cinta’s Gaspacho

  • 1/2 cucumber
  • 4 medium sized tomatoes (1 per person)
  • 1 garlic clove (minced or pressed)
  • 1 large yellow onion
  • 1 bell pepper
  • 4 chunky slices of old French bread (1 per person)
  • Olive oil
  • Red or white wine vinegar (just a splash)
  • Salt

Cut up vegetables into chunks so that it’ll blend well in Cuisinart.  Soak the bread in water until soft.  Squeeze out excess water and take off crust before blending.  Blend all ingredients in equal batches in Cusinart.  Add olive oil, vinegar and salt to taste.  To control soupiness add more water or bread.  Chill and serve with extra finely chopped vegetables as toppings or with garlic croutons.  If in a rush, serve it with an ice cube in each bowl for a quick chill.

Open and drink Bokisch Garnacha!

Markus, you animal!

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One Response to “Taste Lodi: the Bokisch way”

  1. Liz Bokisch says:

    Yes, first it’s best to start with Sangria to get the nerve to try drinking from the “porron”! Especially if you are wearing white…Salut! Liz

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