The slow-roasted suckling pig with chimichurri sauce is, in my opinion,
the star dish at Basque restaurant Txikito/Cocina Vasca in Chelsea, here
in New York City. Chefs and owners Eder Montero and Alex Raij go the
extra mile to create a succulent, tender yet crispy cochinillo (suckling
pig) that literally melts in your mouth. The crispy skin is heavenly
paired with the bright flavors of the chimichurri sauce, a herb sauce
originally from Argentina. Viña Ilusión is the perfect wine to serve
with this dish as it enhances every bite. It’s a food and wine pairing
that is pure pleasure from start to finish.
The bouquet opens up with soft and enticing aromas of red berries and cherry, immediately inviting you to take a first sip. This Rioja jump starts your taste buds with floral notes, lively acidity and a delightful minerality. A long mouth-watering finish leaves your palate longing for another sip—or in my case, another glass! All in all, a wine with tremendous purity and drinkability.
Viña Ilusión founders Martin Alonso and Gloria Plaza Medina came to Mount Isasa in a subzone of Rioja known as La Rioja Baja in 1992 and planted Tempranillo on their five-hectare vineyard. Avid followers of the “non-intervention” or “do-nothing” farming philosophy of Masanobu Fukuoka, Alonso and Gloria have successfully achieved their dream of crafting a wine that is a pure expression of their vineyard and the way it’s farmed. Viña Ilusión is a vision of Rioja that is not strictly typical but in a lot of ways is a true expression of its terroir.