Tapas, Tempranillo and Tests

Vina Olabarri Spanish Tempranillo wine pairs perfectly with Tapas.

How to Bring Travel to the Table

I’m so antsy, aren’t you? South Florida summers aren’t pleasant, so since I won’t be hopping on a plane any time soon, I need to find ways to bring travel to the table.

Try making these homemade tapas recipes and pair them with a Rioja wine.
Try making these homemade tapas recipes and pair them with a Rioja wine. © Author

Two Spanish Tapas Recipes and Rioja Wine

Take me back to Spain! It’s time relive vacation memories by making two classic Spanish recipes: Huevos Rotas (Potatoes with Broken Eggs,)  Espinacas con Garbanzos (Chickpeas with Spinach,) and drink a Rioja Gran Reserva (Tempranillo.)

I’ll get to the WSET 2 studying part near the bottom of this blog 👇🏼. It’s important too, so keep reading…

Huevos Rotas is a tapas dish made of potatoes and topped with eggs, that's easy to make.
Huevos Rotas (Broken Eggs) rest nicely on top of these deliciously seasoned potatoes. © Author

Huevos Rotas (NY Times Cooking)

Traditionally, this is a Tapas dish and not a side or breakfast!

  • ⅓ cup extra-virgin olive oil, plus more as needed
  • 2 teaspoons smoked paprika
  • ½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
  •  Kosher salt and black pepper
  • 2 pounds new potatoes, cut into 1-inch pieces if necessary
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 eggs
  •  Lemon wedges, for serving
  •  Flaky sea salt, for serving

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Then, bring the potatoes to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Next, arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Finally, cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.

Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper and then, cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.

Chickpea salad or Garbanzos Espinacas con Garbanzos in Spanish is easy to make and delicious.
Chickpea salad or Garbanzos Espinacas con Garbanzos in Spanish is easy to make and delicious. © Author

Spanish Chickpea Salad (Adapted from NY Times Cooking)

  • 2 medium onions, chopped
  • 3 large cloves garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 2 1-pound cans chickpeas, drained (liquid reserved)
  • 1 cup canned crushed tomatoes
  • 1/4 cup minced parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup prosciutto cut into strips (optional) – I skipped this part and substituted baby spinach
  • Salt and black pepper to taste

In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.

Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.

Note: Since I was serving Serrano ham and Manchego cheese on the side, I skipped that part and substituted baby spinach instead. Simply stir in about 2-3 cups into the chickpea mix until the spinach wilts, but still keeps a bright green color.

Enjoy some Spanish Tapas with this Rioja wine by Viña Olabarri. © Author

The Pairing Wine: 2004 Viña Olabarri Gran Reserva

80% Tempranillo, 12% Graciano, 8% Mazuelo

I love Spanish wines, but the majority that I’ve tried are quite powerful. They work well with Spanish and Latin food that’s not spicy, but seldom would I think to drink one without food. However, the 2004 Viña Olabarri Gran Reserva is definitely a Rioja wine that I’d sip while reading a good book. I’ve never had a Gran Reserva wine before, so it was a treat to experience a wine that had been aged for 36 months in French and American oak barrels, plus cellar aged for another 36 months!

Here are the tasting notes provided by Viña Olabarri:

Color: Deep ruby red color with subtle brick red hues on the rim from the ageing process.

Bouquet: Intense aromas of black fruit and spices, with a mineral hint.

Mouthfeel: Medium bodied, integrating beautifully the rich ripe fruit with the sweet spices provided by the oak.

A pleasant, clean aftertaste of remarkable harmony.

A Little History

Viña Olabarri was founded by Pablo Olabarri Bikandi, who since 1958 spent long periods of time in Haro; due to his love of Rioja wines, in 1985 he decided to buy an old 19th century winery in Calle las Bodegas, in Anguciana.

As a result, the need for bigger, more modern facilities to make the wines took him to build a new winery in the outskirts of Haro in 1989, with capacity to hold 4,000 barrels and up to 800,000 bottles.

His son, Luis Olabarri is currently in charge of the winery.

Wine study time at desk to prepare for the Wine & Spirits Education Trust exam.
I’m preparing for the WSET 2 exam with some delicious “homework!” © Author

It’s Test Time!

If you’ve been following my blog, you’ll know that I’ve had my nose in a glass and a pile of wine books for some time. I started the Society of Wine Educators Certified Specialist of Wine (CSW) course, but was finding it difficult. Although I can master self-study, I really needed to begin my wine journey with some guidance.

One good thing that’s come from the COVID-19 pandemic, is that there has been a plethora of new opportunities to learn online. I’ve wanted to take a Wine & Spirits Education Trust (WSET) course for some time, but found it difficult to find the time. Also, since Florida Wine Academy is located in Downtown Miami, getting there once I finished my workday would have been a challenge. Shortly after participating in a couple Florida Wine Academy’s free Zoom webinars, they announced that the WSET 2 would be offered online. I immediately registered!

Registrants have the option to purchase the wine packs through them, but I found the required wines either near my home or at Wine by the Bay in Miami.

The course is six weeks and I’ve completed that part and now am studying for the exam. It’s been an exciting journey so far and the most important thing I’ve discovered, is that I’m still a Wine Newbie and loving it. This trip will take a lifetime and just when I’ve mastered one part, I realized that there’s so much more to discover.

This education is brain stimulation and tasty and I look forward to many more food and wine pairing weekends!

Wine Newbie Resources

Here are some additional resources that I found useful to enhance the WSET text and workbooks:

“The discovery of a wine is of greater moment than the discovery of a constellation. The universe is too full of stars.”

― Benjamin Franklin

If you have a useful wine education resource to share, feel free to post it in a comment below. Plus, if you have your own Spanish tapas recipes or a Rioja wine to share, tag me in your photos on Instagram! Or, let me know how you bring travel to your table.

Follow @AllegoryPR #MyArtEscape

Past Blog Posts Related to Spain

Risotto, Running and REM

Wake me up because I’m tired of dreaming. It’s Week 9 of the stay-at-home order, although some of you may have started quarantine either later or earlier than me. I typically never recall my dreams, but for the past few weeks, I’ve been able to vividly retell what took place during REM before I’ve had my morning espresso. Some nights I’m being screamed at by someone because I forgot my mask, or I’m lost in a supermarket, or living back in Canada (I’ll get to that next week.)

Lockdown Dreams

I wondered if I was the only one who was having weird dreams, so after doing some searching, I discovered that scientists have documented why and how the coronavirus is affecting our dreams. There’s even a website called Lockdown Dreams and you can share your experiences with others. I’m sure that’s therapeutic for some people, but frankly, I’m tired of remembering. Why would I want to read about other people’s life-like nightmares?

Running

I began running around five years ago, but really started taking it more seriously and working on a mind-body regimen about a year ago. Where getting in a car to go basically nowhere hardly gives me pleasure, running now gives me a sense of freedom and purpose to weekends with nowhere to go. Running is my superpower. What’s yours?

Vineyard in Piemonte © Shutterstock

Daydreams Are Different

For a week I daydreamed about making Risotto with Sausage, drinking Barbaresco (see below,) and most importantly, taking a virtual trip to Italy. Thanks to Wine by the Bay in Miami, a Saturday tour of Pier Paolo Grasso’s Azienda Vitivinicola Pier (located in Treiso, Piemonte) gave me a chance to forget those stressful trips to the supermarket and an inbox filled with work requests mixed with a barrage of breaking news headlines.

The Zoom event was perfectly orchestrated by Wine by the Bay’s owner, Stefano Campanini. After signing up, a small group of “travelers” received a bottle of Barbaresco and video link to a pre-recorded demo by Sara, Pier Paolo Grasso’s wife who explained step-by-step how to prepare the dish. While we had lunch in our kitchens, the Grasso’s enjoyed dinner overlooking their vineyard! The video tour was divided into three parts starting with a 360° look of the estate; followed by the cellars; and concluding with the bottling and packaging areas. In between, we chatted, ate lunch and drank the wine pensively, but filled with excitement because we could hear insights from the winemaker himself!

Possibly it was the 14% ABV, but by glass number two, I felt like I was sitting in the same room with everyone. Imagine, guests from Washington, Texas, Florida, Quebec, and Piemonte enjoying this great experience together!

Azienda Pier by Pier Paolo Grasso – Barbaresco Riserva Piccola Emma 2007 © Lisa Morales

The Wine: Azienda Pier by Pier Paolo Grasso – Barbaresco Riserva Piccola Emma 2007

The Nebbiolo grapes used for this Riserva come from La Fenice vineyards. After vinification in steel, Piccola Emma 2007 was matured for ten years in 50hl oak barrels. Bottling took place in December 2018.

The wine sports a charming garnet color, a rich and elegant olfactory emerges, initially dominated by notes of red currant and morello cherry jams which, in a short time, reveal hints of dried violet and undergrowth as well as a slight blood tinge; a vertical balsamic vein runs through the bouquet giving it an intriguing olfactory three-dimensionality.

Note: I didn’t write this description. You can read the full review here and run it through Google translator if you don’t speak Italian. You can find some more history of the winery and a nice photo of Pier Paolo and Sara here.

Risotto with Sausage Ingredients © Lisa Morales

Risotto Recipe

If you hadn’t read this far, you would have missed out on the best part, or maybe the second best part, or equal parts. Alright, the wine and recipe tie for first place!

While it was not the first time that I’ve made risotto, it was the first time that I’ve made it with a newly opened bottle of Riserva red wine. Trust me, those tears shed from losing a half cup of Pier Paolo’s Barbaresco to this dish will quickly dry up when you taste your perfect pairing!

  • 1 c arborio rice
  • 4 – 6 cups of hot chicken stock
  • 1 small onion
  • 1 tsp of Thyme
  • ¾ c of chopped Baby Portobello mushrooms
  • Olive Oil
  • 1/2 c of Piccola Emma (or quality red wine)
  • 4 sausages each cut into thirds (I simmered the sausage in a bit of water until almost cooked and had acquired a little bit of color.)
  • 2 tbsp butter
  • 1 c of grated Parmesan cheese (save some for topping the dish or shred some more and reserve until the end)
  • 1 tbsp chopped Parsley

Using a wooden spoon, gently sauté the onions in olive oil and a dash of salt until translucent.

Add the mushrooms and Thyme and stir until soft adding more olive oil if needed.

Stir in the Arborio rice and coat with oil and lightly toast.

Add the wine, stir and simmer until it evaporates.

Add the first 3 or 4 ladles of stock until the rice is just covered with broth. Let the rice gently simmer, stirring frequently.

Repeat this step a few more times until the rice is “al dente.” When you run your spoon down the bottom of the pot, the rice will separate and you see a clear line.

Remove from heat and stir in first the butter until it is melted and combined, followed by the Parmesan cheese.

Cover for a 5-10 minutes before serving.

Note: Since I had prepared this ahead of time because I had a work commitment before the trip, I left the rice warming over another pot filled with some steamy, hot water. If your rice dries up, you can add a splash of broth (or cream) to make it creamier.

Risotto with Sausage © Lisa Morales

The End Is A Beginning

This pandemic has thwarted our sense of purpose and to work without the reward of time off or a vacation is extremely hard. However, dreams help us prepare for adversity. So when you wake up, keep remembering that where the bad dream ends, there’s still a day filled with possibilities, plus a daydream or two to keep us going — This too shall pass.

“I have had dreams, and I’ve had nightmares. I overcame the nightmares because of my dreams.” – Jonas Salk

@AllegoryPR #MyArtEscape

Note: Dr. Jonas Salk first tested his vaccine against the polio virus in 1952 before announcing to the world in 1955 that a viable vaccine against the feared virus was now a reality.  Albert Sabin followed Dr. Salk a few short years later by licensing an oral version of the polio vaccine in 1962.

Resource: Talking about your dreams may be a good idea if you are feeling anxious. Read more here.

You too can take a trip with Wine by the Bay! Visit www.winebtb.com/events.

The Accidental Wine Tasting: Donde Sánchez Cosas Ricas

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.

Here’s what I tasted:

2015 Ignacio Marin Elements Tierra Earth

  • Grapes: Garnacha and Carinena
  • Region: Carinena
  • @bodegasignaciomarin

2015 Vina Costeira Mencia

  • Grape: Mencia
  • Region: Valdeorras
  • @costeira.es

2018 Honoro Vera

  • Grape: Monastrell
  • Region: Jumilla
  • #bodegasjuangil

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.

Dame un Beso on #GarnachaDay!

TGIF and Happy #GarnachaDay! Following a hurricane postponement of the Miami Home Show and rushing to get all of my work done and in place before flying to Spain, I began ignoring emails and was too busy to send what looked like junk to trash.

A quick glance at one particular email made me think it was a press pitch or sales offer. I was in fact, ignoring a politely written message offering me wine from Cariñena. A few days later and on the same day that I’m flying to Madrid, a follow-up email came through. I responded with an apology and passed up on the opportunity, quickly noting that I was on my way to Spain in pursuit of interesting wine stories.

After declining an invitation to have it sent to my hotel in Spain, to my delight the sender insisted that the wine be sent to my home so that it arrived in time for Garnacha Day, September 20th.

So, here I am on September 20th writing a little tribute. Due to the time crunch, I’m not going to be very original here, so if you need to find the source of the facts below, I heartily ask you to visit my gracious host, Vinos Cariñena (DOP) here: https://wineregiontowatch.com/

You can also follow them on Instagram and Twitter @vinoscarinena

Since it will take me a while to do some further research, here are some important facts:

  • The Aragon region of Spain is the land where Garnacha cultivation began in Roman times.
Courtesy Photos Vinos Cariñena
  • The vineyards of Cariñena lie in northwest Spain, rooted in the dry rocky soils that cover a 32-square-mile plain on the south side of the Ebro River valley, halfway between coastal Barcelona and dry, inland Madrid, in the autonomous community of Aragon which was once a medieval kingdom.
  • In Aragon, there are 5 Denominación de Origens (DO) of which Cariñena is one. Can you name the other 4?
Courtesy Photo Vinos Cariñena
  • DO members had to resist the temptation to uproot their gnarled heritage vines ranging in age from 40 to over 100 years that each yielded, on average, a measly two pounds of grapes.
  • DYK? In 1932, Cariñena is the second wine region in Spain named an official “Denomination of Origin.”
  • While older vines yield less fruit, their grapes yield more complexity and more concentrated flavors than those grown on young vines.
Courtesy Photo Vinos Cariñena
  • During the ripening season, temperatures drop 30°F (15°C)  helping grapes hold their acidity levels high as they build sugars and phenolic ripeness in daytime. This results in flavor intensity and structure particularly in the appellation’s Garnacha and Cariñena/Mazuelo vines.
  • Single-varietal Garnacha wines are common throughout D.O.P. Cariñena. Old, bush-trained Garnacha vines abound here, some more than 100 years old.
  • Characteristics of Garnacha from Cariñena are: cherry, mandarin, red currant, white pepper and licorice

Need the basics? Check out this video:

The Wines

Bodegas Paniza @panizawines

Founded in 1953, Bodegas Paniza is named for the village where the winery is located, and where growers have cared for their vineyards for generations. The winery is situated in the highest elevation area of D.O.P. Cariñena to the south, at the rise of the Sistema Ibérico Mountain range, which brings cooling influences even in the peak of summer.

The flagship of the winery is almost 200 acres of old vines, ranging from 50 years in age to a vineyard first planted in 1906 with Garnacha, Cariñena, Tempranillo and Moristel varieties. These singular plots produce very low yield, highly complex fruit and are entirely hand-harvested to preserve them for future generations.

Fábula Garnacha from Bodegas Paniza | 100% Garnacha

Black cherry colour with violet bues. Intense aroma of forest fruit, especially blackberries and black cherries. On tasting it is smooth, open, fleshy and well-structured.

Grandes Vinos @grandesvinos_ca

Grandes Vinos has the distinction of working with vineyards in each of the 14 growing areas of D.O.P. Cariñena.

About one third of the company’s total production is dedicated to Garnacha, although the company is also well known for the local Cariñena variety and many others. The range of vineyard plantings allows the winemaking team to isolate a tremendous specificity of styles and to parcel-select wines for young, value seekers such as Beso de Vino, or cellar-worthy selections, including Anayón.

Beso de Vino Garnacha Viñas Viejas 2017 from Grandes Vinos | 100% Garnacha

A lively purple color with fresh and fruity aromas of blackberries, strawberries and cocoa powder. It’s easy drinking with flavors of crushed berries, cherries and a touch of toast.

Bodegas San Valero @bodegasanvalero

A leading winery since 1944, Bodegas San Valero (Grupo BSV) has the longest history in Cariñena and has benefitted from access to some of the most prominent vineyards in the region for over 70 years.

San Valero focuses on indigenous varieties which account for 70% of plantings, including 25% dedicated to Garnacha. A long history in the region brings key advantages – some 20% of their Garnacha is classified as “old vines”, ranging from 30 to 100 years of age and situated at extreme altitudes in very rocky soils. These low-yield plots are cultivated with meticulous care to produce complex wines with rich flavors and a signature minerality drawn from ancient layers of stone.

Sierra de Viento 2018 from Bodegas San Valero | 100% Garnacha

Attractive cherry red color with blue sparkles. Elegant and fine aromas with a touch of ripe red fruits over a flowery background. Fresh and tasty in the mouth with an ample and elegant finish.

I’m not sure which wine I should try first and I will also need to find a suitable pairing. To be continued…

There are some days when I think I’m going to die from an overdose of satisfaction. ~ Salvador Dali

Until next time, keep your glass empty and your inbox full. You never know what tasty surprises may arise before you click delete.

@AllegoryPR #MyArtEscape

Memories, Movies and La Meseta

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!

Photo | Creative Commons

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!

2017 Bodega Javier Sanz Verdejo
Photo Credit | Author

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 years old.

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.”

Baked Red Snapper with tomatoes, olives, pine nuts, red pepper, asparagus and potatoes.
Photo | Author

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!

The Metaphor

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.

#MyArtEscape @AllegoryPR

Grape Expectations: Metaphors and Correlations

It’s 81°f (27.22°c) in South Florida. With heat on the rise, my palate is definitely springing forward – grilling and chilling with a glass of rosé in my hand and swapping out carbs for arugula (my favorite leafy green), avocado and roasted or sautéed vegetables.

However, today it’s Sunday and after two consecutive, long runs, I’m ready to fall in the pot. It’s hot out though and having the oven on for three or four hours will kill the a/c bill. TG for YouTube that gives me a quick lesson on how to braise on a grill. My Weber has good temperature control and cast iron pot is the perfect size.

I’m now ankle deep into the CSW textbook (chapter 6 to be exact), testing myself each day using Quizlet lessons and flashcards and feeling a little more confident about the content. It’s not easy though and although I read and write every day for work, self-study at this level has been a struggle.

The Dish: Braised Beef Ragu with Pappardelle Pasta

Pappardelle is a word nerd/foodie plaything. Derived from the Tuscan dialect word ‘pappare’ which means to gobble up food, it’s like Italian onomatopoeia.  Just slurp up those tasty, wide egg noodles straight from the pot, p,p,p, pappare! Read more here.

There are many recipes for beef ragu to be found and most are similar. I chose this one. There’s something very relaxing about a slow cooked, Sunday meal.  During the week, the long prep time alone is unmanageable. However, I love taking the time to wash and chop knowing that the holy trinity of cooking, (also called mirepoix in French and soffritto in Italian) onions, carrots and celery 2:1:1, is the foundation of all things yummy. The greatest thing is that once everything is in the pot, you have at least three hours to read a book, watch a movie or take a nap!

The Wine: Gaja Sito Moresco Rosso Langhe 2014

Nebbiolo of Barbaresco — Creative Commons

Google Gaja (the family and winery name) and you’ll quickly find out that the wine I chose is on the cheaper side of the Gaja skew. And, if you’re a wine collecting aficionado, you may be turning your fine-tuned nose up at my choice. However, wine newbie me says this wine is great value wow! It’s a blend as opposed to a varietal (single named grape variety) and composed of Nebbiolo (the prized grape of the region, Piemonte), Merlot and Cabernet Sauvignon. Other years or vintages when referring to wine, seem to have a small percentage of one of the region’s other indigenous grapes, Barbera.

So, let’s discuss what’s up with the Nebbiolo fascination and what goes into the name?

There’s a plethora of information about the Nebbiolo grape and the most sought after wines of the Piemonte (aka Piedmont: the region), Barolo (an appellation) aka the king of wines and Barbaresco (another appellation). There’s scholarly articles, heated debates and even a movie: Barolo Boys.

Langhe

In my pursuit of wine knowledge, here’s what I found most interesting about this thin-skinned grape. Unlike Cabernet Sauvignon (red) or Chardonnay (white) that can be planted almost anywhere in the world and acquire new characteristics depending on where it has been planted, the Nebbiolo grape does best in not just its country of origin, but its specific area which is Northwest Italy. This gem loves its own soil and doesn’t develop anywhere near to as good, elsewhere.

I could go on and on, but it’s best that I leave Nebbiolo history and the wine facts to the experts. An enjoyable start can be seen in this video. Dig deeper and you’ll be amused by all of the old school and new school banter.

Creative Commons

As for the name, I’m learning that the winery is much more than a brand. Gaja has a long history and world-renowned reputation. Angelo Gaja was a bold, risk taker who broke away from the old traditions and tried seemingly blasphemous new approaches to winemaking. Angelo along with his wife and grown children manage everything together. I enjoyed reading this Wine Spectator article where he and his daughter Gaia discuss climate change and its impact on wine production.

I’m more of a #YOLO, drink-now and budget conscious wine newbie. However, if you have the means and patience to wait, certainly start your collection with one of their wines. Read more about the Sito Moresco here.

The Metaphor

Oh Canada!

My parents were immigrants. My mother at eighteen was ready to jump solo on a ship from England to Canada as part of a migration incentive program. Her Mom wasn’t so anxious and followed her, dragging two unwilling siblings on the long, Atlantic crossing. Mom never looked back. My Dad on the other hand, left his birthplace to find work opportunities in Canada. He spent his whole life wanting to return. On one of his annual visits back to his country, he died suddenly. Doing what he loved most, gardening, I have to believe that he passed happily.

I like many of you are transplants. We get cut from the vine of our birthplace and are grafted somewhere else. We thrive and survive as a different version of ourselves. Whereas we think we might not belong anywhere else, it is almost always possible.

The trilogy of grapes or vegetables in today’s dish demonstrates the beauty of blends. Each component brings color and character to the medley. We, like those components, do not lose our distinct flavor, but contribute to something richer.

Photo Credit

“In the spring, at the end of the day, you should smell like dirt.” ― Margaret Atwood, Bluebeard’s Egg

Until next time, swirl and breathe deeply into your glass. As the aroma rises, think fondly about the dirt to which the grape came from and where it will go.

#MyArtEscape @AllegoryPR

NOTE: This Blog post was inspired by Chapters 3 and 4 of the Certified Specialist of Wine Guide. Both wines mentioned are from the Langhe wine region in Piemonte. The wine I cooked the beef with was (Dolcetto) Domenico Clerico Langhe Dolcetto Visadi 2013. A very reasonable price for a good wine that I will definitely drink rather than cook with next time!

Lavender, Leather and Lactic Acid

It’s been awhile since I blogged or spent time in my kitchen, apart from preparing something quick for the sake of sustenance and getting me through one work day and into the next.

I’ve missed cooking slow, reading for pleasure and writing without a deadline looming overhead.

Serrano Market at Yellow Green Farmers Market (Hollywood, FL)

Time for a brief, mental getaway where I’ll pack the car with a cooler, head over to Yellow Green Farmers Market early and then drive over to Hollywood North Beach for a run. In 45 minutes, I’m able to run a little over four miles, north to the Dania Beach pier and back down to the Hollywood Broadwalk. (Go ahead and call me slow poke, but I’m not running for time, and have found a great way to beat the deadline stress plus maintain the same dress size despite my “calories don’t matter” cooking adventures!)

Pierre et Vacances located in Cannes La Bocca. The apartment is small, but the view is big!

This weekend, my palate travels to Provence. Probably one of my most memorable holidays was spending two weeks in the French Riviera. Set southwest of Nice, Pierre et Vacances is a chain of short term rental apartments in Europe. In Cannes La Bocca, you can book a fair size apartment with a small kitchen and a large balcony that overlooks both the resort pool and crystal blue Mediterranean! Considering how close it is to fancy Cannes, it’s not that expensive. Check it out here. It’s also steps from the market where you can pick up a baguette, fresh vegetables, cheese and a rotisserie chicken.

There’s so much more to Provence than the Mediterranean and should I return, I’ll hop on a train and head northwest. There you’ll find me prancing through fields of lavender and sipping on Châteauneuf-du-Pape!

However, in the meantime I’ve found a way to bring a little Provence into my kitchen. – be forewarned that roast chicken will never be the same after you try this recipe.

Lavender from Herban Tapestry located at Yellow Green Farmers Market

A Little History of Lavender

It was impossible to find fresh lavender, but Herban Tapestry (located in Yellow Green Farmers Market) offered three options. The aroma of the less expensive one didn’t seem significant enough to add to the dish and the most expensive one seemed better for a soak in the tub. So, I chose the mid-priced offering which smelled fragrant enough to blend nicely with thyme and rosemary.

Creative Commons

The best time to find lavender in full bloom in Provence is early to mid-July, although travel forums recommend that you check closer to your trip since the season lasts only a few weeks. Jean Giono wrote: “Lavender is the soul of Provence.” It was the Romans, however, that were the first to discover how to extract the oil. Did you know that lavender derives from Latin lavare meaning to ‘wash?’

The Pairing Wine: 2015 Clos Saint Michel Châteauneuf-du-Pape Cuvée Reservée

As you know, I am a wine newbie, so if you’re a wine expert and stumbled upon this blog post, pardon my simplicity. Clos Saint Michel is the name of the winery; Châteauneuf-du-Pape is the region (and translates to the Pope’s New Castle); and the term cuvée reserve refers to a higher quality wine and in this case, from vines more than fifty years old. This wine is made up of 40% Grenache, 30% Syrah and 30% Mourvedre. The winery is situated upon the former bed of the Rhône Valley, thus the terroir (or land) is pebbly and rocky.

DYK that 95% of all wines in the Rhône come from the Southern Rhône? More than 380 million bottles per year! If you care to learn more, click here.

Aroma and Flavor Notes: I’m still grappling with tasting notes and I know that’s because of my newbi~ness. Hopefully, it all will dissipate in a year when I’m self-predicted to be at the end of the CSW textbook. When reading about this wine, I noticed the word “leather” mentioned a couple of times. Now I didn’t smell or taste leather, nor do I know if I could, as I sit comfortably on my leather sofa staring at the back like a child tempted to lick a metal pole in winter (that’s a Canadianism, I know.)

So according to Vinfolio.com, “when a critic tastes leather in a wine, he is almost always talking about the tannins. This makes sense, since the same tannins in wine are also used to tan leather. In reality, leather smells like bold red wine, not the other way around.”

Lactic Acid

Speaking of the CSW, I’m through the second round of reading chapters 1 and 2 with twenty-one more to go!  Whereas I thought from the start that I’d be diving into regions, grapes and history, I’m here stuck in acids and compounds, flashcards and brain strain.

A punny thing is that until last week, lactic acid meant to me that annoying buildup in the legs that you roll out after a run. However, in wine:

Lactic Acid is one of six different acids found in wine and created by the winemaking process. A chemical compound usually found in dairy products, this mild acid is created when a wine undergoes Malolactic Fermentation (MLF) – the process that converts Malic Acid into Lactic Acid….Lactic Acid also appears naturally in grapes during the fermentation process when the yeast converts sugar to alcohol…

Have I lost you? Well, you’ve reached the end and thanks for supporting my acidic banter. The good news is that my Provençal roast chicken is done and the Châteauneuf-du-Pape uncorked for the hour that it took me to write this post.

Follow the recipe carefully and don’t forget to add salt & pepper to the cavity of the chicken and stuff it with lemon chunks and whole cloves of garlic.
Brush olive oil onto both sides of the vegetables and sprinkle with salt and pepper.

I’ll finish by saying that the marinade and a cavity filled with lemon chunks and whole garlic cloves produced a succulent and aromatic roast chicken. It is served with a side of roast vegetables.

Until next time, let scent transport you to another place and melt away your stress, and may indulgence be the reward for a routine of moderation.

#MyArtEscape @AllegoryPR

Let’s Share a Fortune Corkie®: A Fantesca Wine Tasting

It’s not a typo, but a fascinating detail behind the story of Fantesca wine. I love wine stories! So, before we begin, take a sip of “Hope” (or one of the other four wines) and know that’s there’s a lot of history and some interesting tidbits that went into each drop. For me, that’s the journey from yummy to captivating.

DLynn Proctor, Director of Fantesca Estate & Winery and Stefano Campanini, Owner of Wine by the Bay (Miami)

Somm Kind of Wonderful

DLynn Proctor is the Director of Fantesca Estate & Winery in St. Helena (Napa Valley), California. You may know him as one of the protagonists in all three SOMM films. Among the many accolades, DLynn was named, ‘Best Sommelier in America’ by Wine and Spirits Magazine in 2008, a finalist in The Chaîne des Rôtisseurs Société Mondiale du Vin ‘Best Sommelier in America Competition’ in 2008 and 2009, and named to the National RUDD Scholars of 2011.

DLynn has amazing style and finesse, but is approachable. He makes you feel like you’re his dearest friend and has an uncanny ability to remember people’s names and personal details.

I first met DLynn in 2014 while promoting an event for Wine by the Bay that was featured in the Miami Herald. Owner Stefano, his assistant Julieta and Corian of Unfiltered Unfined Wines and I had a chance to sit down and chat with him about his newest endeavor. Most importantly, we watched him pour while unveiling the story behind the wine in the most eloquent way.

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An Intimate Lunch with award-winning winemaker, Robert Foley | Highlights and Photos

On Thursday, March 8th, Wynwood Oven and Angels’ Share Wines South hosted a private lunch with Robert “Bob” Foley of Robert Foley Vineyards, who made an exclusive appearance in South Florida.

The event was an intimate opportunity to taste and learn more about Bob’s award-winning wines. Guests included general managers and Sommeliers from prominent South Florida restaurants, food and wine social media influencers, and Emmy Award-winning TV and Radio news journalist, Javier Ceriani. They were delighted by Foley’s jovial nature and personal insights about himself, his wife and business manager Kelly Kehoe, and the making of each wine produced on the summit of Napa Valley’s Howell Mountain, where more than 1,000 barrels are housed in an extensive cave system.

Bob has been named, “Winemaker of the Year” by Food and Wine Magazine and the “God of Cabernet” by Wine Executive Seminars. Wine Spectator’s Jim Laube describes Robert Foley wines as, “Dark, rich and massive with gobs of flavor” and “Virtually Perfect — 99 points” by Robert Parker Jr., The Wine Advocate.”

“It was a pleasure to host Robert Foley at Wynwood Oven,” commented Stefano Campanini, owner of Wynwood Oven. “Our goal is to highlight quality and artistry, while introducing our guests to unique wine and pairing experiences. Bob’s expressive wines characterize our own commitment to both culinary heritage and modernity.”

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