If you prefer a white to a red on a hot day, then this is the food and wine pairing to try. Also pinchos (which means thorn or spike in Spanish (they're skewers!)), this chicken dish has fewer ingredients but does require a bit of an arm workout to make a mayonnaise, but it is well worth it!

White meat calls for white wine. Bodegas Perica 6CEPAS6 Blanco Rioja works well with these herby chicken skewers and the creamy saffron Aïoli. White Rioja is predominantly made from Viura. With oak ageing, Viura takes on baked fruit flavours and the acidity softens. 

Pinchos de Pollo con Aïoli

(Serves 4)

Ingredients:

8 Chicken skewers

2 Garlic cloves

1 pinch of sea salt

1 1/2 teaspoon of sherry vinegar

2 egg yolks

250-300ml sunflower oil 

1 Pinch of saffron 

Method: 

1. Start by infusing the saffron in 1/2 tablespoon of boiling water. 
2. Peel and crush the garlic with the side of a knife, use the sea salt to help mash the garlic.
3. When smooth, put the crushed garlic into a bowl and add 1 teaspoon of sherry vinegar. Reserve some to add to taste at the end if needed. 
4. Whisk the contents of the bowl and drip by drip add the oil. When the emulsion thickens you can add the oil in larger amounts. You must be patient, it can take a little while!
5. Once the sauce is thick, stir in the saffron infused water and set aside until you are ready to eat. 
6. Cook the chicken skewers on a medium-high heat in either a frying pan, griddle pan or on a bbq.

We like to serve this with couscous or tabbouleh, with chopped preserved lemons, currants, olives and a sliced avocado running through it. 

Get yourself a bottle here for £12.99.

We hope that you give these recipes a go and crack open a bottle or two to enjoy with them. If you like these recipes, check out our previous posts for a paella recipe and a Mexican themed evening!