It’s a sunny and warm day in South Florida and the
streets are empty. I ran 4.11 miles and I saw about six people and a few cars.
(Please cars, watch out for pedestrians and runners – red light still means
Many people are struggling to live with the new norm, “working
from home.” Plus, homeschooling the kids too?
Although I’ve worked remotely for years, it’s still
strange to think that I won’t be driving south to Miami for meetings any time
soon. I’m starting to regret all of the times that I complained about traffic. Seriously, who misses traffic? I do.
Everyone needs a fast breakfast even when working from home, because no one wants to start the day with a full inbox and a sink full of dirty dishes. Because we’re experiencing a shortage of certain food items, I’ve created a Feeding Five Under Twenty-Five $blog series designed to give ideas on how to make food on a budget and with what is (hopefully) available in both your pantry and the grocery store.
Today’s recipe is Oatmeal Breakfast Bars. One bar along with fresh fruit and yogurt make a complete and nutritious breakfast. It’s also vegan-friendly. I adapted a chocolate oatmeal cookie recipe as follows:
Preheat oven to 350°
1 c Crisco
½ c brown sugar
½ c cane sugar
2 tbsp of egg substitute dissolved in 3 tbsp of water
1 ½ tsp of vanilla extract
1 ¼ c all-purpose flour; ¼ c whole wheat flour
2 tsp cornstarch
½ tsp baking powder
¾ tsp salt
½ tsp cinnamon
3 c of old fashioned rolled oats
¼ c of Chia seeds
1 ¼ cup of raisins or dried fruit or combo (I used just raisins the first time and then raisins and chopped dates the second time. Craisins would be good too.)
With a mixer, combine the Crisco and sugars.
Combine the dry ingredients in a small bowl.
Combine the oats and Chia seeds.
Dissolve the egg substitute in the water and
whisk until smooth.
Combine the sugar/Crisco mix with the egg mix
Once combined, slowly add the dry ingredients
into the Crisco/sugar/egg/vanilla mix.
Stop the mixer and stir in the oats and dried
fruit until combined.
Lightly grease a 9×13 non-stick pan or line a
pan with parchment paper.
Press the mix into the pan so even on all sides.
Bake at 350° for about 30 minutes or until
Someone asked me on Twitter if this recipe is gluten
free. Since flour is used more like a binder, I think any gluten free flour
would do. I’ll give it a try sometime.
Oatmeal breakfast bar(s) with fresh fruit and a tumeric shot mixed with seltzer.
If your bars crumble, save the crumbs to add to yogurt
as a topping or eat them on the spot!
From someone who works from home, I know that finding free time is just as hard as when you work from an office. I put in more hours per day than I should and take the laptop from room to room thinking that I’ll just use it to read or watch videos at night. However, I end up answering emails. If you’re like me, try to leave the laptop “at the office” and spend time reading an actual book, rather than the tablet.
Find time for this recipe knowing that you’ll have a
quick and nutritious breakfast for at least the next few days. Good luck and
“Hope makes a good breakfast. Eat plenty of it.” ~ Ian Fleming
When it comes to what’s in your glass — that sumptuous work of
art, do you resign to the visceral or let a wine rating or tasting note dictate
While I understand that tasting notes are needed in the industry as a means to sort, order, classify and make a wine brand marketable, should the rest of us be controlled by this numbered rating? Must we fill our thoughts with aromas of wildflowers or forest floor before we even take a sniff or sip?
Wine Newbie Me, is not trying to diminish in any way the credibility of the world’s wine experts and big names such as Robert Parker, Jancis Robinson, or James Suckling, just to name a few. In fact, I learn a lot from them and love to read their reviews and articles, especially Jancis Robinson.
Or, if you explore (hashtag) #wine and try to keep up with the ever-growing Instagram and Twitter world of sommeliers and wine lovers, you can become easily swayed by the next up-and-coming wine critic’s notes because he/she has over 30.5K followers. That’s fine I guess, but before I get called self-righteous, I do have a point…
The Mom Factor
Would you tell a mother that you know more about her child than
she does? You better not — that is if you value your life! I imagine a
winemaker might not be so quick to react as strongly as your mother. However,
he or she is the creator of the wine: from the soil tilled, to the excitement
of bud break, to the blisters on the hands. He/she loses sleep over that
unexpected wind, rain or cold spell, or even Corona Virus!
The winemaker is ever present. He/she celebrates the joyful
moments and courageously plows through the suffering (pardon the pun.)
He/she too can express in words the wine better than anyone
With that being said, I found this little poetry in motion.
Baron de Brane
Margaux 2015: Château Brane-Cantenac
Henri Lurton is the composer of what he describes, “Une vraie
valse de fruits rouges, arrivés à parfaites maturité. La robe est grenat,
intense et profonde.” — A waltz of red fruits at perfect maturity. A garnet
dress, intense and profound.
Bottles from the world’s greatest wine producers have a story to tell and when you go beyond the tasting notes and pairing recommendations, you’ll find both the history and the story. By story, I mean what is present and what the possibilities can be.
Learn more about Château Brane-Cantenac at this link.
Miami, FL…October 3, 2019…The Italian Wine School based in Miami, Florida is pleased to announce that it will offer
the first course certified by Vinitaly International Academy (VIA): Maestro
Italian Wine Course certification study program. Designed for wine industry professionals and
aficionados, the eight session course will distinguish itself from other wine
certifications in that it not only provides a comprehensive look at the major
wine producing regions in Italy, but will delve into learning about indigenous
grapes and wine regions not commonly discussed.
Italy has 500+ wine regions and to date, 590 officially recognized
native wine grape varieties which sums up to more varieties than France, Spain
and Greece combined.
The Maestro Italian Wine Course will provide groundbreaking
materials which wine industry professionals can use when crafting their wine
lists. That is a key tool in communicating to clients and will offer a new and
“The Maestro Italian Wine
Course will expose a wealth of unknown information which they can in turn,
present to their clients,” states Stefano Campanini, Italian Wine
Ambassador and founder of the Italian Wine School. “Through the digital
landscape, VIA is providing updates on industry developments by the minute.
This will be key to crafting a broad wine list and communicating a new and
different narrative. As a Vinitaly Italian Wine Ambassador, I must constantly
be out in the field rather than just inside a textbook. It’s my objective to help
people navigate through this labyrinth of Italian wine with the most current
information and curated selections.”
The Italian Wine Maestro course is the intermediate level from the
Vinitaly International Academy (VIA). A number of outstanding students from the
VIA Maestro course may be eligible for direct entry to the VIA Ambassador
The complete course consists of 24 hours of lessons and tastings
and is divided in 8 sessions of 3 hours each and concludes with a written exam
and tasting component.
Introduction: families and groups and focus on Italian sparkling
Piedmont’s native grapes
Native grapes of and Valle d’Aosta
Native grapes of Friuli-Venezia Giulia and Trentino-Alto Adige
Native grapes of Liguria, Emilia-Romagna, Tuscany and Umbria
Native grapes of Le Marche, Abruzzo and Puglia
Native grapes of Lazio, Campania and Calabria
Native grapes of Sicily and Sardegna
included guided tastings of 85 wines representing the best producers and every
region, while also exploring culture, history and regional food.
The first session will take place in January, 2020 and costs
$895.00. Students who successfully pass the Italian Wine Maestro level course
and wish to further their study may apply to enroll in the rigorous VIA study
program held annually in Verona and abroad, wherein students pursue either the
Ambassador or Expert credentials.
Vinitaly International Academy (VIA) aims to be the gold standard
of Italian wine education. VIA offers a complete educational path with
standardized courses that will teach professionals and educators to master the
diversity of Italian wine in a rigorous, organized manner. VIA’s main objective
is to foster a global network of highly qualified professionals such as Italian
Wine Ambassadors and Italian Wine Experts: in turn, they will support and
promote Italian wine throughout the world. VIA’s ecosystem comprising the main
institutional bodies and associations in the Italian wine industry strives to
be the conduit between the leading players in the Italian wine scene and
There are currently three levels of certification available
through the VIA program:
Italian Wine Maestro
Italian Wine Ambassador
Italian Wine Expert (VIA’S Highest Qualification Level)
About Stefano Campanini, IWA
Founder of Italian Wine School, Stefano Campanini is one of the
216 Italian Wine Ambassadors representing 33 different countries and one of
only twelve people to receive the Italian Wine Ambassador pin of the
thirty-nine people who wrote the exam in New York this past June.
Campanini ’s discerning palate was cultivated in his birthplace,
Parma, Emilia Romagna named by Forbes: “Italy’s Greatest Gastronomic Treasure”
and has travelled extensively in different wine regions. He has a strong expertise in French and
German wines. Campanini’s dream of sharing pleasure at the table began in 2011
when he opened Wine by the Bay. Since then, it has quickly become recognized as
one of South Florida’s leading Champagne and boutique wine stores and was most
recently awarded Wine-Searcher Gold in Overall and French lists in Miami. “Wine is an education and not just a drink,”
he’ll say while handcrafting a ‘tale of wine cities’ to both novices and
It’s Foodie Friday and unlike last week, I’ve eased back
into routine ready to tackle deadlines and a long ‘To Do’ list. Although the
memory is far from my taste buds, through the joy of social media I can savor
and share with you another yummy experience.
Speaking of social media, I have a love/hate relationship
with it. While for years I’ve valued its marketing potential, affordability and
used it long before many others did (and nah nah to all of those people who
thought I had nothing else to do with my time), I feel it imposes on private
Our decision making in so many ways, is formed by social media, whether you’re a: ‘I’ve got nothing to hide’ user like me who likes, comments, follows and unfollows every day: or those silent stalkers (what I like to call them), who claim they don’t have time or like social media, but have an active account and silently watch what everyone is doing all of the time. Which one are you?
While preparing for the trip to Spain, I turned to YouTube rather than reading travel blogs because after spending a whole day reading and writing, it was nice to just let pictures and sound fill me with information. Plus, how great is it to know that there’s so much more to watch about travel than Rick Steve’s Europe? A lot of my travel decisions were influenced by Devour Tours co-founder James Blick and wife Yoly. The two of them are so cute, so if you are not familiar with their YouTube channel, Spain Revealed, check them out!
Because of all the hype, I was debating whether or not to visit tourist infiltrated, Mercado de San Miguel. If you read my last blog post, you’ll know that I greatly enjoyed visiting the humble, Mercado Anton Martin. However, since I planned to visit the Royal Palace of Madrid and Plaza Mayor anyway, I figured that a good lunch stop would be nearby, Mercado de San Miguel.
Note: For me, Google Maps did not work in Madrid. Whether, it was tech ignorant me or because everything in Madrid is an abundance of circles (or maybe squares,) using my phone for directions seemed to get me where I needed to be, four times longer than it should have. After two days of trying, I just parked the phone and relied on remembering landmarks and talking to people. Besides, the old fashioned way is so much nicer. Get your face away from the phone and enjoy getting a little lost because asking for help in Madrid, seems to always turn into a nice, five minute conversation.
Like I said in my last blog post, it’s good to enjoy getting comfortable with standing room only and that’s all you’ll get when you visit Mercado de San Miguel. However, that is a large part of the experience. Food and social gatherings are synonymous in Madrid. And while millions of us share our food experiences on social media to connect with others, here is the ultimate, in person, communal opportunity. The energy is impressive and contagious. Although they must answer the same questions every few minutes, the vendors treat each customer courteously and share their joy of food with speed and efficiency.
And when eating in Madrid, as the travel experts also claim, you can find great quality food and better prices elsewhere. Unless it’s something you really can’t do without, I suggest you avoid those 15 Euro tapas. However, to not go would be a shame. Plus, here’s a place where it’s totally okay to pull out your camera and capture every moment — just be courteous of others who want to get up to the counter just as much as you because they’re hungry. Things move very quickly and I greatly enjoyed this rhythm and pace. Don’t miss it!
Tip: You can buy a glass of wine (or another libation) and walk around with it to as many stops as you like. Just don’t linger and eat at a stand where you didn’t buy any food. The outer perimeter of the market is lined with a glass counter with enough space for your small plate and glass. Again, elbow room only makes for a great social experience and ‘yum’ is the international language!
Here’s some of the highlights:
La Hora del Vermút: If you know me, you know that I don’t really drink. Ha, you may exclaim after checking out my Instagram. Me and alcohol don’t really get a long, so I limit even the amount of wine I drink and it’s consumed almost always with a meal.
I must thank James Blick for having me try something new. Spanish Vermouth is a must-try when in Spain and I had a dry option with some delectable olive tapas at La Hora del Vermut. Make it your first stop.
La Casa del Bacalao: Unless you hate fish, you must visit La Casa del Bacalao. Aesthetically pleasing and flavorful, try a variety and you’ll be satisfied with a nice selection of tapas for about 10 euros total.
Mariscos Morris: I know the next time that I return to Spain, I’ll be visiting Galicia. If for some reason, you can’t make it there either at least you can get a little taste of what can be expected of Green Spain’s culinary landscape at Mariscos Morris. The plates shown above (which are more like a meal portion, rather than a tapa) are 12-15 Euros each.
El 19 de San Miguel: Speaking about Galicia, my glass of Vermut is long gone and it’s time for wine! Less than elbow room only, it amazed me how the nice folks at El 19 de San Miguel were able to still keep a lively conversation going on, while serving up glasses of wine and Cava. I loved the Albariño from Rias Baixas (Galicia.) It was a bit more than the other whites at 4.50 Euro, but worth the extra (and wine is still much cheaper by the glass than it is in the US.)
Tip: Buy a bottle for no more than 40 Euro (and most offered are much less) and split it with your friends or make new ones! Remember that you can carry the bottle and your glass around with you.
Amaiketako: Yes, there is much more at Mercado de San Miguel than seafood, but that day I was indulging my pescatarian doppelgänger. Amaiketako began three years ago as an online store specializing in artisanal products from the Basque country. Try the Gazpacho with Ahi Tuna bits and garnished with watercress. I’ve forgotten the prices of each tapa, but I’d say about $3.50 average.
Horno de San Onofre: For just 2.50 Euro you can end (or begin) your San Miguel experience with a rich and creamy meringue. You’ll never go back to those crunchy and messy blobs of egg whites again. Or for 1 Euro more, find happiness on a plate with one of their Milhojas.
Café Negro: Your last stop should be a coffee to get you through the next part of your uphill and downhill day in Madrid. You’ll enjoy and value the choices at Café Negro because it’s no secret: it’s hard to find a good cup of coffee in Spain.
Tip: Save one of your receipts to get you into the restroom, otherwise you’ll have to pay.
“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles
Until next time, know that it’s okay to eat ‘for the gram’ because you’re part of a worldwide community united in one of life’s greatest past times. However, find balance and opt more to enjoy the day’s unrecorded and flavorful moments with friends, family or even strangers – standing room only.
de San Miguel: More than 100 years have gone by since the Mercado de
San Miguel opened its doors as a wholesale food market. Today, this historical
building stands out as one of the world’s main gastronomic markets. It allows
visitors to experience the essence and most significant flavors of every corner
It’s #FoodieFriday and what better way to recover from the
post-vacay blues than to indulge in a tasty flashback?
I intentionally planned a late morning arrival time in Madrid, so I could throw in a load of laundry and go out for lunch aka tapas/early happy hour. “Que viva España!” — after spending five days in Madrid, I have concluded that it may be “five o’clock somewhere,” but in Madrid it’s five o’clock, 24 hours a day! (No joke. Go experience it for yourself.)
Like many of you, a lot of planning goes into a vacation. Some people fill each minute with an itinerary so hectic that by the time the vacation is over they’re exhausted. Me? I have a few criteria: (1) try to stay somewhere where I can experience life as a local; (2) there has to be art nearby; (3) I’m near a local and authentic food market; (4) it’s totally possible to walk to just about anywhere I’d like to be; and (5) there’s a window or terrace with a view if I want to read or must do some work.
I may talk about the Airbnb apartment in Barrio de las Letras some other time, but if you need a great place and can afford a little more than what people expect to pay for a vacation home through this popular site, visit this link. Shout-out to Teresa who had made my first Airbnb experience a perfect one.
Mercado Antón Martín
While travel sites and YouTube place much more emphasis on the popular Mercado San Miguel (I may write about it later,) Mercado Antón Martín is a great place to experience day-to-day life in the center of Madrid. Support local and avoid the convenience and grocery stores.
Note: There’s another market called Mercado de San Antón in the Chueca neighborhood. I popped in quickly, so I can’t give any first-hand information. It seems more chic and gourmet than Mercado Antón Martín, but not as Instagram moment-touristy as Mercado San Miguel.
At Mercado Antón Martín, you’ll find a traditional market and the early morning rush of Señoras planning that evening’s meal and grocery shopping European style that is – no Costco versions of stocking up here. And then when the butcher and seafood stalls are being washed up before closing, the market transforms into a lunchtime eatery and as the afternoon progresses, you guessed it…Happy Hour!
While circling around figuring out where to stop, one unassuming stall stood out to me as looking authentically Spanish, Donde Sánchez Cosas Rica. Owner Paz Sánchez is unpretentious and very passionate about wine and food. She prefers to say,“cosas ricas” rather than gourmet, just adding to the homey atmosphere. Quality though is not compromised and she did not hesitate to open a bottle, just so I could try something on my “regions to discover” note saved on my phone.
Tip: Enjoy the social scene and be like a local who doesn’t care for a seat or table. Stand and get comfortable with elbow room only.
Then she quickly pours the wine with a little introduction, darts off to attend another customer and then disappears (if it’s even possible to disappear in a small space) to her prep counter and returns with a plate of something yummy (cosas ricas.) “Try this,” she says in Spanish. “I just made it today” and she sets down a generous serving of bacalao (salt cod) pate. Paz is so cheerful and warm that you feel like you’re sitting in her kitchen at home. She explains that she used to have a career which had her traveling a lot, but wine is her passion and she is much happier with this business. In between glasses of wine and anecdotes, she disappears again and comes back with Escabeche of Iberia Secreto. When I saw Iberia Secreto on a menu in Granada, I just presumed it was just a cute name. However, Paz explained that Secreto is a special cut of pork. Read more here.
I asked her what dish would best be paired with the Mencia and she laughed teasingly as if to say, you can’t handle bold Spanish wine like a Spaniard? However, after a pause to think, she disappears again and comes out and says, “try this” while setting down a small plate and then introduces me to aged chorizo and cheese from the same area of Northwestern Spain. To me, the partnership made perfect sense and I was anxious to wash the bites down with the wine and ask for a refill.
Note: When I return to Spain, it will be to Galicia.
Four glasses of wine later and stomach full, I felt like a true Madrileña! When I left Paz said, “Come back when I’m less busy and I’ll sit down and teach you a lot more.” Unfortunately, I couldn’t return until the day before I had to leave and that day Donde Sánchez was packed. I waved, but I don’t think she saw me because she was too busy pouring wine with a smile and preparing “muchas cosas ricas.”
“The only time to eat diet food is while you’re waiting for the steak to cook.” ~ Julia Child
Until next time, let accidents happen and lick your plate clean.
@AllegoryPR #MyArt Escape
Donde Sánchez Cosas Rica is a retail store and bar specializing in wines, craft beers, sparkling wines, vermouth, cold meats, cheeses, pate, preserves, chocolates, jams.
Find it on the lower floor of Market Antón Martín
Santa Isabel, 5 28012 Madrid
Tue – Fri 12:00 – 9:00 p.m.
Sat 12:00 – 4:00 p.m.
Postscript: It doesn’t cost to drink or eat well in Spain. Paz’ store is not only a great experience, but great value. She’ll introduce you to wines that don’t break the bank, but are unique and from all areas of Spain. Her homemade tapas are delicious. Eat there and/or takeaway. Check her schedule for special guests and entertainment.
I’m back from Spain and what better way to celebrate Wine
Wednesday than with an authentic Spanish food and wine pairing?
Unlike Madrid, it was a challenge to find a good
selection of wine by the glass in Granada. Possibly, it’s a cost consideration
or because many restaurants cater to tourists who even without knowing Spanish,
were able to say, “Tinto, Ribera or Rioja.” (Note that Ribera del Duero is a
mouthful, so saying Ribera is good enough.) While a glass is a bargain at about
3.50 Eu, you can get a glass of Granada wine for 2.50. Even the cheapest wine
is good wine, but expect only simple and pleasant juice.
Luckily, if you want a better choice, buying a bottle of wine is very affordable and if you want good food, it’s best to stray from the tourist path. In the case of Granada, that means wandering the hilly streets, turning sharp corners and getting lost. I found the best way to find a good restaurant was not to look at the menu, but see which ones were inhabited by locals.
The lower end of El Albaicín (Albayzin in Arabic) is filled with tea houses and Moroccan restaurants. While I’m sure many are great, the streets are crowded with tourists and peddlers. Head up to Paseo de los Tristes where the street opens up to a stunning view of the Alhambra. On Saturday, there is an artisan market and whether you are sipping on Cava like me or just soaking in the views, you’ll enjoy being serenaded by gypsy musicians or even more so, gentle breezes that flow between the River Darro and Alhambra set high above on one side and the hills of El Albaicín on the other. This district is worthy of its own blog post, but if you need to know more, here’s a good start. One very important thing not mentioned in this article is that in 1994, El Albaicín was declared an UNESCO World Heritage site.
Typically, I find the dish to match the wine, but since I’m not the one cooking, the star of this post is the food. I am reluctant to say fusion because today, that seems to denote trendy experiments. Perhaps, the synonym “blending” would be more accurate. Southern Spanish/Mediterranean cuisine with international flare, while uniquely paying homage to Azafrán/Saffron – the world’s most prized and expensive spice. DYK that saffron was once used as currency? Read more here.
In a recent interview with Ruta del Azafran’s Head Chef, Antonio Martínez, he says: “The gastronomic panorama of Granada is difficult, but full of possibilities.” Martínez elaborates that gastrotourism is minimal in Granada and the majority of tourists are seeking Tapas and drinks. Read the full interview here.
Here’s what I ate for lunch on two separate occasions.
(If my stomach and time allowed, I would have tried the whole menu!)
Milhojas de manzana y queso de cabra con
reducción de Pedro Ximénez
On this trip and in pursuit of wine education, I was
determined to discover wine beyond Tempranillo and regions other than Rioja and
Ribera del Duero, as well as focus on modern Spanish winemaking. As mentioned
above, I was disappointed not to find much selection in Granada, but
fortunately as time went on, variety found me and most times by accident.
While you may not pair sparkling wine with steak, it’s a
suitable pairing for starters, seafood and lighter dishes and of course,
enjoyed just by itself. Dominio de la Vega, Idilicum Cava Brut is made from
100% Macabeo (an indigenous Spanish grape called Viura in Rioja.) Dominio de la
Vega is a family winery located in the Valencian region of Utiel-Requena,
within the Denomination of Origin of the same name.
Background Info on the Winery: “A high plateau of destitute clay and limestone soil, with an altitude that varies from 600 to 900 meters. The climate is continental with a great Mediterranean influence: very cold winters and very dry and hot summers with scarce rainfall. The altitude and the sea’s influence give our cava and wine their features, like their freshness and great maturity.” Read more about the harvest here.
As you may know Cava is made in the traditional method just like Champagne (le méthode champenoise.) If not, it would be labeled as sparkling wine. If you are unfamiliar with this process, a Cava specific introduction can be found here. As noted in this article, the main types of grapes used in the production of Cava are the Macabeo, the Parellada and the Xarel·lo – all of which bring their own unique characteristics to the sparkling wine.
If you are more familiar with wine, you may find this article written by Jancis Robinson quite interesting: Macabeo/Viura – the Cinderella grape? After reading it, I realized how fortunate I was to drink a wine made from 100% Macabeo and hope that in order to inspire the demand for it, you try Idilicum too.
El poema, la canción, la imagen, son solo agua extraída del pozo de la gente, y se les debe devolver en una copa de belleza para que puedan beber, y comprendan ellos mismos. ~ Federico García Lorca
The poem, the song, the picture, is only water drawn from the well of the people, and it should be given back to them in a cup of beauty so that they may drink – and in drinking understand themselves.
Federico García Lorca was born in Granada. His works were banned during Franco’s dictatorship and he was executed by the Nationalists during the Civil War. While visiting Cuevas del Sacromonte, I was fortunate to hear an actress from Extremadura recite one of his poems .
Granada is magical. Google Maps won’t take you where you should be. The magic begins once you resign to getting lost.
Until next time, keep your glass empty and let it be filled with spontaneity. Pair it with a dish of curiosity and may it lead you to deeper understanding of both yourself and the world.
If you’ve been following my Blog or are connected with me on social (@AllegoryPR #MyArtEscape,) you’ll know that I’m slowly making my way through the Society of Wine Educators (SWE) Certified Specialist of Wine Guide. I’m on Chapter 11. Don’t ask me when I’ll be done, because I don’t know. I spend my whole professional life a slave to deadlines so, I’m in no hurry and enjoy getting lost in the process.
It’s been a long time since I’ve applied myself to studying
and I’m not sure even when in University, if I ever studied correctly. However,
at this stage of life it just doesn’t seem good enough to memorize facts and
strategize on how to pass a test. I want
to really learn wine, so going beyond the textbook is a satisfying journey.
There’s so much out there: YouTube, podcasts, the internet at large, and of
course, “applied” studies – Cheers!
I’m fascinated by soil and climate conditions and, in the case of Spain, time spent studying Spanish film and art has become so much more meaningful. For example, in the films of Carlos Saura or Victor Erice, the use of metaphor was a means to project ideas about life under the Franco dictatorship without being censored. A desolate landscape (La Meseta,) the countryside and the forest, are symbols of Spain’s isolation from the rest of the world and a sociological emotional state. Now, there’s really no connection to Spanish wine here, but to me every time I read about a region, a scene from a movie pops into my head!
The Wine: 2017 Bodega Javier Sanz Verdejo
This delicious white wine is made from 100% Verdejo grapes
from the Rueda DO ( Denominación de Origen.) Rueda was formed on a former
riverbed of El Ebro river. As part of Castille y Léon
encompasses the northern part of La Meseta Central. Whereas, Ribera del Duero
is known to produce some of the best Tempranillo wines in the country, Rueda
produces the region’s best white wines. Many of the Javier Sanz’s vines are 40
The Rueda region is characterized by extreme weather
conditions — hot in the day and cold at night. The vines grow like bushes,
close to the ground allowing the grapes to ripen at night in soil that has
retained heat, but are protected by extreme heat during the day.
Isn’t nature grand?
Tasting Notes: Javier Sanz Verdejo is the best expression of Rueda and its terroir: Youthful and bright, with light shades of green. In the nose, its shows fresh and lively varietal notes of sweet grapefruit and pineapple, combined with anise and fennel as well as floral aromas. Bone-dry in the palate, its medium body is coupled with a crisp, refreshing acidity that make it perfect to drink at all times. Read more here.
The Javier Sanz Viticultor “philosophy is
based on the conservation of pre-phylloxera vineyards, local grape varieties,
and the recovery of varieties that have almost become extinct.”
The Dish: Baked Red Snapper
I paired the Verdejo with baked Red Snapper
with pine nuts, garlic, slices of fresh tomatoes, lime zest and olive oil. On
the side were roast baby potatoes and sautéed asparagus. A little bit of
research, spontaneity and cooking instincts was my recipe. Oh yummy!
Some Thoughts on Modern Spanish Winemaking
In Spain, modern winemaking is focusing more
on its origins such as cultivating indigenous grapes, revitalizing varieties
beyond Tempranillo and showcasing regions other than Jerez and Rioja. There is
a growing confidence among winemakers to produce wines that have a unique
Spanish character, but moving away from traditions of being fermented for long
periods in oak. Balance, freshness and quality…read more here.
During my stay in Spain, I hope to discover more modern wines and taste some that are made specifically by indigenous Spanish grapes whether that be a varietal or blend.
Just as it is important to preserve culture
and traditions, I think these new ideas of creating a truly Spanish wine
characteristic is exciting!
It is common knowledge that grapes do well in
the poorest soil conditions where they have worked hard to find water and
nutrients. The growers cultivate the plants, making sure that the right type of
pruning and vine training systems correspond to the climate and conditions.
Some of the most outstanding people have come from dire conditions. If things come too easy, we can take life’s opportunities for granted. It’s cliché I know, but we should give it some deeper thought every now and then.
Man takes root at his feet, and at best he is no more than a potted plant in his house or carriage till he has established communication with the soil by the loving and magnetic touch of his soles to it.
― John Burroughs
Until next time, keep your feet on the ground and glass full of wine. There’s a tradition to keep and a life lesson to be told.
Once again, I’m taking #MyArtEscape overseas! What better way to prepare for a trip to Spain than to dive into the pot and uncork some knowledge? Ole!
I’m not sure which came first: the dish or the wine idea, but I was determined to find a wine made up of 100% Garnacha (known as Grenache in France and Cannonau in Sardinia.) As you know, I love rosé and Grenache is used in many of these wines from Southern France. It is usually blended with other grapes such as Cinsault, Mourvedre and Syrah. Now, Grenache is a red grape and I’ve explained how pink juice comes about in a previous blog (or you can Google it to learn more too.) This grape is also used for Châteauneuf-du-Pape and I’ve talked about it before as well.
Some grapes like the Nebbiolo, for example, haven’t found much success outside of their indigenous territory. However, Garnacha has easily adapted in other parts of the world with great success and after Tempranillo, it is the second most planted red grape variety in Spain. Do a little research and you’ll see that it has survived disease and drought, making resilience a large part of its popularity.
The Wine: Alto Moncayo 2016
I know very little about Spanish wine and
wanted to get out of my comfort zone and try something new. Today’s choice far exceeded my expectations!
Founded in 2002, Bodegas Alto Moncayo is a winery located in the Campo de Borja D.O (short for denominación de origen, a classification system used primarily for Spanish wines) located northwest of the province of Zaragoza. Check out this video produced by Bodegas Alto Moncayo that will put the location into perspective. The vineyard is 500 metres above sea level in the highest part of the town of Borja and to the south its namesake El Moncayo, which is the highest point in the Iberian Mountain Range. You can find out more about this area here.
DYK that after Switzerland, Spain is the most mountainous country in Europe and after Italy and France, produces the largest amount of wine? The three countries together produce almost half of the wine made in the world!
Alto Moncayo is the winery’s flagship and it has received lots of acclamation. Although the winery itself is very young, the vines are between 40 and 70 years old and the wine is aged in new barrels for 20 months. As described on their website: “It has a remarkable complex nose, with balsamic aromas, redolent of black fruit, roasted notes and a very good structure in the mouth” and you can read more here. I’m getting a little better at aroma and flavor profiles, so I would add that dark cherries, chocolate and tobacco were also present, but remember a lot of this is subjective so I don’t want to impose on your own interpretations.
Wine snobbery aside, I can conclude that it’s just yummy and I’ll be dreaming about it for days!
The Dish: Spanish Rice, Chicken and Chorizo
Living in South Florida means that there are many versions
of Arroz con Pollo (rice with chicken), but today I wanted something typically
Spanish. I think what sets this dish apart from others are the dry rub mix and
fresh ingredients. Don’t compromise and use prepackaged seasonings or tomatoes
from a can or jar, ugh.
Here’s another secret: rinse the short or medium grained rice (in this case 1.5 cups) and then soak it in a bowl filled with cool water for about 20 minutes and then drain and rinse again.
Rub the dry spice mix on four chicken legs each
cut to separate the thigh from the drumstick. Be sure to get the spice under
the skin too.
Chop one large tomato, a medium sized red onion,
4 garlic cloves and a green pepper.
Warm a Dutch oven and coat it with about a tablespoon of olive oil and brown the chicken legs until slightly crispy; remove from pan.
Add the equivalent of two large chorizo sausages
removed from their casing, and brown the sausage.
Add the onion and green pepper and sauté with a pinch of salt followed by the tomatoes, tomato paste and garlic. Add 3 cups of (low or no salt) chicken stock. Cover and bring to a boil and simmer for 20 minutes.
Remove the chicken and bring the liquid back up to a boil before stirring in the (drained) rice. Gently place the chicken back into the pot, cover and reduce the temperature to low to allow enough time for the rice to cook through – about 20 minutes. Remove the Dutch oven from the stove and let the Arroz con Pollo stand covered for at least another 10 minutes. ** This last step is key to get that soft, but not mushy texture.
Finish the dish with a squeeze of lime and fresh, chopped cilantro. I found the recipe here.
Note: The Alto Moncayo is a bold wine and may not have been the perfect match for this dish. I’m now thinking that a Garnacha blend may have been more suitable. While I wouldn’t pair it with a steak or a tomato based beef stew, I think roast pork with seasoned, roast potatoes may be a better fit. (I have an amazing recipe for bacon wrapped pork tenderloin that I think would be perfect.)
If you’re anything like me, a lot of planning goes into every vacation. I’m not just talking about booking a plane ticket and hotel. When I go somewhere, I go deep into research. I’ll be visiting one of the places on my “Bucket List,” the Alhambra in Granada and I’ve already booked an apartment in Madrid in Barrio de las Letras near The Art Triangle. The first being the place where Cervantes lived when in Madrid and the second, home to La Reina Sofia, the Prado and Thyssen-Bornemisza museums. There’s a farmer’s market nearby and, since Spain holds the record of the most bars per inhabitant, I’ll be drinking vino and Cava for days!
It’s so me, I know: #MyArtEscape.
If anyone out there in Google land is reading my blog (okay I know some of you are because I read Google Analytics), you’ll know that I end each post with a quote. Although, I have not read Don Quixote, (but may try to read at least Spark Notes before going to Spain) I have no idea in what context this quote is placed. We could read it literally and say that if you’re hungry anything tastes good, which sounds like something my British mother would have said when putting a plate of liver and boiled potatoes in front of me. No lie and probably there was some boiled carrots too. Triple ugh!
Or, knowing that Don Quixote was a dreamer, we could see life as a Quixotic journey and the experiences and knowledge we acquire along the way, are the best seasoning in the dish. Who knows?
La mejor salsa del mundo es el hambre, y como ésta no falta a los pobres, siempre comen con gusto. (The best sauce in the world is hunger and since it doesn’t leave out the poor, they always eat with pleasure.) ~ Miguel de Cervantes
Until next time, inhale curiosity, swirl spontaneity and
taste the joy of travel whether that be through a book, a painting, a trip or a
glass of wine. Salud!
Just when I thought I knew something about grapes, I
realized that I was wrong. I’ll be forever a wine newbie, but I’m happy about that.
Today, I’ll tell you why.
I’m now working on Chapter 4 of the SWE textbook, I’ve begun reading another textbook that focuses on Italian grapes, plus any other wine literature that captures my attention. I’ve discovered that the root (pardon the pun) of my growing interest in wine is vested in viticulture (or wine growing.) However, the more I read, the more I’m stumped. Pardon the second pun.
G is for…
Grapes: Did you ever wonder why wine comes from grapes and not apples or cherries? For one reason, no other fruit has so many varieties that are grown commercially. And, within the varieties, grapes develop different characteristics based on factors such as soil, climate and the way they are cultivated and harvested aka “viticulture.” Then, you have to examine all of the factors involved with fermentation, aging etc. There are so many variables in the evolution of that little bundle of juice!
Gargantuan: In Italy, there are 590 indigenous grapes for wine and more than one million vineyards. Yes, just in Italy. You can get the global picture here. It’s gargantuan.
Genetics: As you dive into the sea of wine knowledge,
you may find yourself like me drowning in terminology: clone, hybrid, grafting,
mutation, cross, etc. Now, the wine scholars may not appreciate my
oversimplification of wine, but when it comes to genetics, I’ve broken it down
to three major branches of understanding:
(a) Science: If a wine grower wants to attempt to keep
producing a successful wine-making grape, reproduction can’t be left to the
“birds and the bees.” Among other factors, he/she may rely on cloning or what I
like to think of as the single parent, vine child. Read more about clones here.
(b) History: I’ll get more into today’s wine shortly, but genetic
studies of grape varieties have disrupted some popular assumptions. For
example, Italian grapes thought to have originated in Greece may in fact, not
have. It could have been a marketing tactic during a time when Greek wine was
thought of as superior to Roman wine. I’m not making this up. Jancis Robinson,
one of the world’s most respected wine critics and journalists has presented
this DNA focused argument found here.
(3) Research: Climate change and an ongoing need to manage diseases with the least amount of chemicals possible, depends upon grape genetics research while avoiding GMOs. In March, Wine Spectator wrote that the federal government is allocating 68.9 million to build a grape-genetics research lab.
The Wine: Fonzone, Greco di Tufo 2017
Now here’s when things get really interesting (or confusing.) Greco is a grape variety or type and Greco di Tufo is the name of the denomination in Campania. There’s a bunch of other grapes (not another pun?) that sound like Greco, but are not related, genetically speaking. Straying from the letter ‘g,’ Malavia di Lipari is apparently the exact same as Greco Bianco that’s not related to the Greco. Greco Bianco is a grape. Greco di Bianco a denomination. And neither has anything to do with today’s wine. Got it?
The Greco grape of Greco di Tufo, is the oldest grape variety of the province of Avellino in the Campania region of southern Italy. If you ignore the Jancis Robinson article referenced above, Google’s highest ranking articles say that it was imported from the Greek region of Thessaly by the Pelasgian peoples.
FACT: Foreigner didn’t sing it first! A fresco at
Pompeii that traces back to the 1st century B.C. has an inscription
that says: “You are truly cold, Bytis, made of ice, if last night not even
Greco wine could warm you up.”
When learning about a new wine, here’s the part I love the
most: how the technical data paints a sensorial picture.
The Fonzone Greco di Tufo is made of 100% Greco from Santa
Paolina and harvested in early October. SOIL: sandy clay with veins sulphurous
underlying; ALTITUDE: 500 m above sea level; EXPOSURE: south-west; YEAR OF
PLANTATION: 1994; PLANTING DENSITY: 2600 stumps per hectare; VINE TRAINING
SYSTEM: espalier; PRUNING: Guyot
A brief understanding connects your glass to its territory. Do some more research and you’ll find out how all of these conditions affect the final product.
Since we’re playing with the letter ‘g,’ I’ll go briefly into the term “Guyot.” Vines as you know when left to their own devices will run amuck. High quality grape production is the direct result of proper pruning. Guyot also called cane pruning, is named after Dr Jules Guyot, a 19th century French scientist. Simply put, all old growth is cut back to leave either one cane (single Guyot) or two (double Guyot.) Canes are shoots that have reached about one year. This process is labor intensive and can only been done by hand. This technique is used by some of the world’s most prestigious wine growing regions. Read more about pruning techniques here.
I really liked the Fonzone, Greco di Tufo. To me, it was like biting into a luscious piece of pineapple, although the wine is not sweet. Its golden hue is like a perfect summer day.
The Dish: Scallops in a White Wine Sauce
I wanted to make steamed clams in wine, but couldn’t find fresh clams. I felt the recipe needed to be as simple as possible:
Sear the scallops in olive oil and then add ½ cup of wine (I used the Greco di Tufo);
Remove the scallops and make the sauce from 1 ½ cups of wine, 1 tbsp of lemon juice and minced garlic; reduce the liquid by half and them add 1 tbsp of butter and chopped parsley.
G is for Gratitude
When it comes to wine, there’s an infinite amount of information
out there shared through wine critics, journalists, scientists and the ever so
popular, Instagram influencer. While I respect all of these positions (except
maybe the latter), my study goal is not to become one of them.
I’m not interested in ratings or tasting notes other than guides to help me associate and classify my knowledge. Take some time to read an argument on this point written by my wine hero, Eric Asimov.
I am grateful for the ability to learn and totally comfortable
in my place as student rather than expert. I can make mistakes and that’s okay,
rely on just good judgment or instincts and process facts, but not be absorbed
by them. Or, I can say that wine is yummy and leave it there.
It took me four years to paint like Raphael, but a lifetime to paint like a child. ~ Pablo Picasso
Until next time, swirl your glass with gratitude. A story
from the earth will rise to your nose. It’s there to discover: forever a wine
NOTE: If you can’t make it to Calabria, you can find the Fonzone Greco di Tufo at Wine by the Bay.