Chorizo with red wine and brandy

This recipe has an slight modification to one Chorizo tapas recipes I found in a Spanish cookbook. But first, let's talk about tapas.

The word "tapas" means lid or cover. tapas were originally created to be a companion to a glass of wine. Spain has a hot climate so working hours and mealtimes were organized to make the most f the cooler parts of the day. It became customary late evening to drop in to a bar on the way home from work for a glass of wine and few tapas.

Tapas have become so popular outside Spain that some restaurants only serves tapas as dinning options. However, tapas are still served as cocktail snacks in bars.

Keep in mind that this dish is best if prepared 5-6 hours or even a day before you are planning to serve it.

Ingredients:
7 oz chorizo sausage
1 cup of red Saperavi wine
2 tbsp of B.S. brandy
2 tbsp of sundried tomato
chopped fresh flat-leaf parsley to garnish

Preparation:
1- Cut the chorizo sausage in slides (about 1/4 inch slides)
2- Add the chorizo in a large pan and pour in the wine.
3- Bring the wines to a boil, lower the heat, cover and let simmer for 15 minutes.
4- Transfer the chorizo and the wine to a bowl, cover and let marinate for 6 hours (or overnight)
5- Next day, reserve the wine for later, remove the outer layer from the chorizo.
6- Pour the brandy into small pan and heat gently. The pour the brandy and the wine overt the chorizo.
7- Cook over high heat until almost the wine has evaporated.
8- Serve the chorizo with remaining wine, sprinkled with parsley or green onions.

Wine Pairing: Saperavi, Queen of Iberia, Old Friends. Tapas go well with any red Saperavi wine from the Gorelli collection.