When we think of wine pairings, we usually gravitate toward savory cheeses or marbled steaks. But sometimes, the most magical combinations happen when we lean into the “spice cabinet.”
Today, we’re looking at a sophisticated duo: the Bohórquez Crianza (a soul-stirring Ribera del Duero) and the aromatic, high-quality La Dalia Cinnamon.
The Wine: Bohórquez Crianza
Hailing from the high-altitude vineyards of Ribera del Duero, the Bohórquez Crianza is a masterclass in balance. Unlike some “oak bombs” from the region, this wine focuses on elegance.
The Profile: Intense black fruit (blackberry and plum) met with earthy undertones of forest floor and minerals.
The Structure: Firm tannins and a refreshing acidity that keeps the palate lively.
The Secret Ingredient: Because it spends significant time in French oak, it naturally carries whispers of clove, vanilla, and—you guessed it—cinnamon.
La Dalia Style Cinnamon Sticks
- Prep time: 20 minutes
- Bake time: 15–18 minutes
- Yields: Approx. 24 sticks
- Ingredients
The Dough
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- ½ cup Unsalted butter (cold, cubed)
- 1 Large egg
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 tbsp Ground cinnamon (the star of the show)
- 2-3 tbsp Whole milk (as needed)
The Coating
- ¼ cup Granulated sugar
- 1 tbsp Ground cinnamon
The Cinnamon
For that authentic La Dalia punch, use high-quality cinnamon if you can find it. It has a more complex, floral sweetness. Depending on your preference for texture and intensity:
La Dalia Cinnamon Sticks: Use these for a more subtle, infused flavor. They are perfect for steeping in liquids to provide a clean, woody aroma without altering the color of your dish.
La Dalia Ground Cinnamon: Choose this for a more direct, robust flavor profile. It distributes evenly throughout the mix, ensuring that a warm “punch” is present in every bite.
Regardless of the form, it’s the quality that truly elevates the floral notes of the spice.
The Grinding Process
- Fill the grinder bowl about halfway with the broken pieces.
- Pulse the grinder initially to break the larger chunks.
- Hold for 20–30 seconds until you no longer hear “clinking” sounds.
- Wait: Let the dust settle for 30 seconds before opening the lid to avoid a cinnamon “cloud” in your face.
Note: If you’ve opted for cinnamon sticks today, here is how to incorporate them.
Instructions
- Prep the Oven: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper or a silicone mat.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1 tablespoon of cinnamon.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs (about the size of small peas).
- Bind the dough: In a small bowl, lightly beat the egg and vanilla. Pour this into the flour mixture. Stir until a dough begins to form. If it’s too crumbly, add milk one tablespoon at a time until it holds together. Do not overwork it, or the sticks will be tough instead of crisp.
- Shape the Sticks: * Take a small piece of dough (about the size of a golf ball) and roll it into a log or “pencil” shape, roughly 4-5 inches long and ½ inch thick.
- Mix your coating ingredients in a shallow dish.
- Roll each dough stick in the cinnamon-sugar mixture until heavily coated.
- Bake: Place the sticks on the baking sheet, leaving about an inch of space between them. Bake for 15–18 minutes. They should feel firm to the touch but not burnt.
- Cool for Crunch: This is the most important part! Let them cool completely on a wire rack. They will “crisp up” as they cool, giving you that signature snap.
Pro-Tips for the Best Result
The Cinnamon: For that authentic La Dalia punch, use high-quality cinnamon if you can find it. It has a more complex, floral sweetness.
The Texture: If you prefer them extra crunchy (to dip in coffee), bake them for an extra 2 minutes, then turn the oven off and let them sit inside with the door slightly cracked for 5 minutes.
Storage: Keep these in an airtight glass jar. They actually taste even better the second day once the cinnamon oils have settled into the biscuit.
Why It Works
Pairing wine with a raw spice might seem odd until you realize that flavor bridging is the goal. The oak aging process in the Bohórquez Crianza creates chemical compounds called lactones and phenols, which are molecularly similar to the oils in cinnamon.
Scent Synergy: Shaving a bit of La Dalia cinnamon over a dish paired with this wine pulls the “hidden” spice notes out of the glass and onto center stage.
Tannin Taming: The warm, dry heat of cinnamon can actually make the dark fruit in the wine taste riper and more “plush.”
Pro Tip for the Tasting Room
If you’re hosting a tasting, try this: Have your guests smell a La Dalia Cinnamon Stick first, then take a sip of the Bohórquez Crianza. You’ll notice the dark cherry flavors suddenly feel deeper, warmer, and infinitely more complex.
The Verdict: This pairing is for the adventurous palate—those who want their wine experience to feel like a cozy, sophisticated evening by a Spanish fireplace.
