January’s New Discovery: Volcanic Reds & Smoky Lentils

Happy New Year! After the indulgence of December, January is all about finding a balance—meals that are wholesome and nourishing, but still feel like a treat on a cold winter's night.

This month, we are venturing to the dramatic landscapes of the Canary Islands for a pairing that is as unique as it is comforting: Smoky Chorizo & Red Lentil Stew paired with the extraordinary Tajinaste Tradicional Tinto, Tenerife 2023.

The Wine: Tajinaste Tradicional Tinto, Tenerife 2023

If you haven’t explored volcanic wines yet, this is the perfect place to start. Grown on the slopes of Mount Teide, this wine is made primarily from the Listán Negro grape. Because of the unique volcanic soil, the wine possesses a distinct personality that you simply won't find in a classic French or Italian red.

The 2023 vintage is beautifully expressive. On the nose, you'll find vibrant red berries and plums, but it’s the secondary notes that really shine: cracked black pepper, a hint of woodsmoke, and a distinct mineral "saltiness." It’s medium-bodied with a refreshing acidity that makes it incredibly food-friendly.

Why it works: This is a "mirror pairing." The natural smokiness and peppery spice of the Listán Negro grape find their perfect match in the smoked paprika and chorizo of our stew. While the red lentils create a thick, silky texture, the wine’s bright acidity cuts right through, keeping every bite tasting fresh.

The Dish: Smoky Chorizo & Red Lentil Stew

This is the ultimate January "reset" dish. It's packed with protein and fibre from the lentils but feels deeply satisfying thanks to the spicy chorizo. Using red lentils makes this stew thick, rich, and almost velvety—perfect for mopping up with a bit of crusty bread.

Note: The recipe below serves 2. To serve 4, simply double the ingredients.

Ingredients:

1 tbsp olive oil
75g cured chorizo, sliced into half-moons
½ medium red onion, finely diced
1 medium carrot, finely diced
1 celery stick, finely diced
1 clove garlic, minced
1 tsp smoked paprika (Pimentón)
½ tsp dried oregano
125g dried red lentils (rinsed)
1 tbsp tomato purée
400g tin of chopped tomatoes
400ml beef or vegetable stock
A handful of fresh spinach
A squeeze of fresh lemon juice
Salt and freshly ground black pepper

Instructions:

Release the Oils: Heat the olive oil in a large saucepan over medium heat. Add the chorizo and fry for 3–4 minutes until it turns crispy at the edges and releases its beautiful, spiced orange oil.
Sauté the Base: Add the red onion, carrot, and celery. Cook gently in the chorizo oil for about 8 minutes until softened. Add the garlic and cook for a further minute. Fragrance: Stir in the smoked paprika and dried oregano. Let them toast for about 30 seconds (be careful not to burn them!).
Combine: Add the tomato purée, the rinsed red lentils, the chopped tomatoes, and the stock. Stir well to combine.
Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes. Keep an eye on it—red lentils absorb liquid quickly and soften much faster than green ones. If it looks too thick, add a splash of water.
The Finish: Once the lentils are soft and have created a thick, silky sauce, stir in the spinach until wilted. Add a generous squeeze of lemon juice—this is crucial to brighten the earthy lentils and balance the wine’s acidity.
Serve: Season to taste and ladle into warm bowls.

Enjoy a glass of the Tajinaste Tradicional Tinto alongside this stew to experience how the volcanic minerals and smoky chorizo dance together. It’s the perfect way to warm up your January.