Pairing Hijos with Chef Nicholas Ames' Spanish Albóndigas

Hijos is our family wine. Released in February of 2025, it is a bold blend of 65 percent Tempranillo and 35 percent Cabernet Sauvignon, dedicated to Brian's sons Ben and Alex.

The wine carries dark cherry, black pepper, thyme, and tobacco on the nose, with ripe tannins and bright acidity through the finish. That structure, the combination of Spanish soul and Washington fruit, asks for a dish with the same dual identity.

Chef Nicholas Ames' albóndigas in smoked paprika tomato sauce is exactly that. Spanish pork meatballs, the smoked paprika that defines the cuisine of central Spain, tomato sauce with enough body to stand up to the wine, and the kind of warm rustic feel that fits the family-dedication backstory of Hijos itself. The wine's bright acidity cuts the richness of the meatballs. The ripe tannins meet the deep umami of the paprika and tomato. Both rustic and refined, in every bite and every sip.

A Note on the Wine's Story

Hijos is part of the Heart and Soul Series, the line of dedication wines Brian builds around people who have shaped his life. Hijos is Spanish for sons. The wine is for Ben and Alex Carter, both of whom remain involved in the winery and in the family. The Tempranillo-Cabernet structure mirrors that: Old World tradition and New World fruit, side by side.

Albóndigas in Smoked Paprika Tomato Sauce

Recipe by Chef Nicholas Ames at Brian Carter Cellars. Reach out to the tasting room for the printable card.

Serves 4 to 6 as an entrée, or 8 as tapas.

For the meatballs

• 1 pound ground pork
• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 egg, lightly beaten
• 3 garlic cloves, minced
• 1/2 small yellow onion, grated
• 2 tablespoons chopped fresh parsley
• 1 teaspoon smoked paprika (pimentón dulce)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil for searing

For the sauce

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 small carrot, grated
• 1 tablespoon smoked paprika (pimentón dulce)
• 1/2 teaspoon smoked paprika (pimentón picante), optional
• 1/2 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken stock
• 1 bay leaf
• 1 teaspoon sherry vinegar
• Kosher salt and freshly ground black pepper

To serve

• Chopped fresh parsley
• Crusty bread, for sopping
• Manchego cheese, shaved, optional

Method

1. Soak the breadcrumbs. In a small bowl, combine the breadcrumbs and milk. Let stand 5 minutes to soften.
2. Mix the meatballs. In a larger bowl, gently combine the soaked breadcrumbs, ground pork, egg, garlic, grated onion, parsley, smoked paprika, cumin, salt, and pepper. Mix just until uniform. Do not overwork. Form into roughly 1 1/2-inch meatballs, about 20 to 24 total.
3. Sear. Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the meatballs in two batches, turning to color on all sides, about 5 to 6 minutes per batch. Transfer to a plate. They will finish cooking in the sauce.
4. Build the sauce. Reduce the heat to medium. Add another splash of olive oil if needed. Add the onion and a pinch of salt. Cook until soft, about 6 minutes. Add the garlic and carrot. Cook another 2 minutes.
5. Bloom the paprika. Stir in the smoked paprika (and pimentón picante if using). Cook for 30 seconds to bring out the aroma. Do not let it burn.
6. Deglaze. Pour in the red wine. Cook until reduced by half, scraping up any browned bits from the meatballs.
7. Simmer. Add the crushed tomatoes, chicken stock, and bay leaf. Stir well. Bring to a gentle simmer.
8. Return the meatballs. Nestle the seared meatballs back into the sauce. Cover partially and simmer over low heat for 20 to 25 minutes, until the meatballs are cooked through and the sauce has thickened. Turn the meatballs once or twice as they cook.
9. Finish. Stir in the sherry vinegar. Taste and adjust salt and pepper.
10. Serve. Discard the bay leaf. Spoon the meatballs and sauce into a shallow serving dish. Scatter with parsley and Manchego shavings if using. Bring crusty bread to the table for the sauce.

Tasting Notes for Hijos

Hijos opens with dark cherry and blackberry, deepens through black pepper and thyme, and finishes with tobacco and a touch of cedar. The Tempranillo dominates the aromatic profile while the Cabernet Sauvignon firms up the structure and lengthens the finish.

Serve at 62 to 64 degrees Fahrenheit. Decant for 30 minutes before pouring. Use a wide-bowled glass.

Family wine, family table.