Shukrat Khakimov Monastrell and Ggaspi 2020

In July's Sauvage Club, we have two Spanish wines that show the different faces of natural winemaking.  Shukhrat Khakimov emigrated to Europe from Kazakhstan when he was a student. After studying oenology, he moved to Spain with his young family and started his eponymous project. His focus is entirely natural: radically biodynamic viticulture, super minimal intervention in the winery, and no sulfur at bottling. His wines are pure, wild expressions of underappreciated corners of Spain.

In Provence, it’s Mourvèdre. Here in Spain, it’s Monastrell. And in the hands of Shukhrat Khakimov, it’s punk rock blackberry juice with herbal tea aromatics. This wine comes from the hills surrounding Onteniente, where Shukhrat farms three different parcels biodynamically to create a fruit-forward wine. Zero sulfur at bottling.

Producer: Shukhrat Khakimov

Country: Spain

Region: Valencia

Grape: Monastrell

Blackberry, leather, black pepper

Then you should try: natural leaning GSM (Grenache, Syrah, Mourvèdre) blends from the Southern Rhône. They’re known for their balance of red and black fruits, and notes of rosemary and lavender.

- Monastrell, Mourvédre, and…Mataro. A grape variety with many names!
- Shukhrat Khakimov takes sustainability into the winery with an emphasis on energy-efficient systems.
- In addition to wine, Onteniente is known for olives and almonds.


Pair With: Chickpea & Chorizo Tostadas

1 15-oz. can chickpeas
1 lime
¼ cup plain whole milk Greek yogurt
1 tsp. kosher salt, divided
8 sprigs cilantro
2 links fresh chorizo (about 8 oz. total)
4 tostada shells

Step 1
Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.

Step 2
Finely grate zest of 1 lime with a microplane or grater into a small bowl.

Step 3
Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

Step 4
Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.

Step 5
Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.

Step 6
Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.

Step 7
Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.

Step 8
Spread reserved crema over 4 tostada shells. Top crema with chorizo mixture. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.