Piquillo Peppers with Sweet Kombu (Vegetarian), Porto‑Muiños, Galicia, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Smoky‑Sweet Piquillo Conserva with Wild‑Harvested Kombu in Garlic‑Kissed Olive Oil
This isn't your run-of-the-mill conserva. Porto‑Muiños takes hand-roasted piquillo peppers—sweet, smoky, barely spicy Spanish gems—and tucks in strips of wild-harvested sweet kombu from Galicia’s coasts. All of it is draped in extra-virgin olive oil with garlic. The result? A vegetarian tapa that brings land-sea contrast, smoky sweetness, and a clean marine umami—all without being loud.
Why It Works: Depth without drama. It’s the kind of tin that fits right into a tasting flight or elevates a board without stealing the show.
Product Snapshot
Pairing Recommendations
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Wine: Stick to bright, sea‑adjacent whites—think Albariño, Manzanilla, or young sparkling.
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Beer: Go with light, crisp pours like Pilsner or Saison to cut through the oil and elevate flavor.
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Cheese/Board: Combine with creamy triple‑cream cheeses or tangy chèvre for balance. Add cornichons or marcona almonds if you’re building a board.
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Other Uses: Use as garnish on salads, crostini with anchovy butter, or nestled among oysters.
Smoky‑Sweet Piquillo Conserva with Wild‑Harvested Kombu in Garlic‑Kissed Olive Oil
This isn't your run-of-the-mill conserva. Porto‑Muiños takes hand-roasted piquillo peppers—sweet, smoky, barely spicy Spanish gems—and tucks in strips of wild-harvested sweet kombu from Galicia’s coasts. All of it is draped in extra-virgin olive oil with garlic. The result? A vegetarian tapa that brings land-sea contrast, smoky sweetness, and a clean marine umami—all without being loud.
Why It Works: Depth without drama. It’s the kind of tin that fits right into a tasting flight or elevates a board without stealing the show.
Product Snapshot
Pairing Recommendations
-
Wine: Stick to bright, sea‑adjacent whites—think Albariño, Manzanilla, or young sparkling.
-
Beer: Go with light, crisp pours like Pilsner or Saison to cut through the oil and elevate flavor.
-
Cheese/Board: Combine with creamy triple‑cream cheeses or tangy chèvre for balance. Add cornichons or marcona almonds if you’re building a board.
-
Other Uses: Use as garnish on salads, crostini with anchovy butter, or nestled among oysters.