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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

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Death by Chocolate and Wine

Here we go! Week 7 of the stay-at-home order and I’m thinking about death. How can we not think about it when we read the numbers each day in the news? Keeping the statistics in mind, there’s a high probability that someone close to us may die of COVID-19 related complications. We dart through grocery stores like the living dead, avoid eye contact, and grunt through masks only when we must speak.

I have thought about leaving the ones I love behind and spending my last moments alone. I worry for elderly family members and the people I don’t know personally, but put their lives at risk each day—grocery store workers, healthcare professionals, bus drivers, etc.

I had a high school English teacher who loved New Orleans and jazz. He once told us that if there was a nuclear war, he’d accept his doom provided that he had a steak dinner, a glass of red wine and Louis Armstrong playing.

His philosophy stuck with me and I’ve decided that if I must face my fate, my last meal will include a steak and a glass of wine, but also some form of Death by Chocolate. You’ll find a recipe for this chocolatey namesake below, but first a little…

Death by Chocolate History

The first death by chocolate took place in Mexico in the 1600’s when some rich parishioners couldn’t stop eating chocolate during Mass. This prompted a ban by the Bishop who then met his fate after drinking a poisonous chocolate concoction. Read the full story here.

Death by Chocolate Cookies (found on Delish.com)

  • 1 c. butter, softened (or shortening)
  • 2/3 c. sugar
  • 2/3 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. all-purpose flour
  • 3/4 c. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 3/4 c. semisweet chocolate chips
  • 1 c. dark chocolate chips
  • 3/4 c. semisweet chocolate chips
  • 3/4 c. heavy cream
  • Flaky sea salt, for garnish

Preheat oven to 350º and line a baking sheet with parchment. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. Add dry ingredients and stir until just combined. Fold in 1 cup semisweet chips and dark chocolate chips.

Using a medium cookie scoop, scoop out dough onto prepared baking sheet. Bake until centers are set, about 12 minutes. Let cool on baking sheet for 5 minutes, then place on cooling rack to cool completely.

Make ganache: Place remaining 3/4 cup semisweet chocolate chips in a bowl. In small saucepan, heat heavy cream over low and bring to a gentle boil. Pour cream over chocolate chips and let sit 5 minutes, then stir until smooth.

Dip cookies halfway into ganache and sprinkle dipped side with flaky salt. Let harden before serving.

Notes: I used milk and white chocolate because that was what was available at the grocery store. However, next time I’ll look for better quality chocolate and use semi sweet and dark as called for in the original recipe.

The light sprinkle of sea salt is key! I waited until the ganache set a bit before adding it so that it could not only be sensed (you really don’t taste salt—it accentuates the flavors,) but also be seen.

2015 Oremus Mandolás – Tempos Vega Sicilia
© Lisa Morales

The Wine: 2015 Oremus Mandolás – Tempos Vega Sicilia (100% Furmint, Hungary)

This dry Tokaji immediately triggered a memory of a late night snack at Bar Casa Julio located next to the Alhambra in Granada, Spain. I ate fried calamari and drank fino sherry. Now, it would be totally incorrect of Wine Newbie me to say that Oremus Mandolás is like fino sherry. It has a dry sherry feel and I can imagine having it with lightly salted, fried seafood.

Before I return to the earth (6 feet under that is,) you’ll find me sipping this dry Tokaji while soaking up the sun. Read more here. (BTW I enjoyed Oremus Mandolás on its own and would not recommend having it with either steak or Death by Chocolate cookies.)

It can be purchased in person or online at Wine by the Bay, Miami.

Recommend Reading: Brian Freedman’s article for Forbes magazine and Taste of Hungary.

Facts: Mandolás was the first dry wine produced in the region of Tokaji. February 1 is International Furmint Day.

Let’s drink to the hard working people. Let’s drink to the salt of the earth ~ Mick Jagger

Share your Death by Chocolate Cookies photos with me by tagging me on Instagram; and let me know what meal and wine would be your “last supper,” in a comment below.

@AllegoryPR #MyArtEscape

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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

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On the Route of Sultans and Saffron: Lunch, Cava and Culture with a View

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.

The Culinary Journey: Restaurante Ruta del Azafrán

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
  • Crema del verduras
  • Cous-cous de pollo
  • Tataki de atún con pickles de piña
  • Salmón a la plancha con salsa de azafrán

The Wine: Dominio de la Vega, Idilicum Cava Brut NV

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.

@AllegoryPR #MyArtEscape

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If You’re Looking for Me, You Can Find Me In Andalucia. Olé!

If you’ve read my last post, you’ll know that I’m still working on Chapter 11, Spain.

Studying has been quite the “journey.” Yes, I can read, but am I reading with understanding and more importantly, mastering the content? Almost every night after a long of day work, I find myself reading and then re-reading, taking notes, using the flashcard and testing applications on Quizlet, watching video tutorials and completing the workbook. It’s not easy and it has been a journey.

Studying wine also means tasting and that’s where the romantic journey begins! My finger traces over wine region maps, stopping at the places where I have yet to taste their wines. I begin by searching for indigenous grapes and try to find a single varietal and then a blend to taste and compare. I imagine what the soil feels like and the various climate conditions. It’s limitless and I’ve only just scratched the surface.

I have to admit that once I reached the Sherry section of Chapter 11, I closed the book and said to myself: let’s skip that part and just learn the facts enough to pass the test. Why? Because images of my mother and her British family popped into mind. Sherry was sipped after a Sunday dinner with family or poured into Trifle. I despised both. The drink smelled jammy and a sherry and custard soaked dessert was far from appealing!

As I tried to move on to Chapter 12, guilt set in. Why study enough to get by? This journey was to improve my knowledge and therefore I shouldn’t be taking a short cut. So I backtracked, beginning with this video which changed my outlook and commanded me to keep learning.

There’s more to Jerez (Sherry) than your grandmother’s (or in my case mother’s) drink. I’ve had a taste and now I’m on a plane looking for the perfect pairing. I’ll start with Manzanilla and Fino and move on to Oloroso, sticking to young and dry selections.

The Wine: Manzanilla (Chamomile) La Gitana – Bodegas La Gitana

Sherry (the English name for Jerez) is a fortified wine. I need to learn more before I even attempt to start writing about the aging process. However, if you’re curious I suggest you start here to learn about Fino Sherry and for more general information, here. You’ll be fascinated by Solera, Criadera and Flor.

Manzanilla La Gitana is made from Palomino Fino grapes. It has 15% alcohol and can be paired with seafood and tapas.

Bodegas Hidalgo La Gitana was founded in 1792.  They offer a variety of tours where you can taste five wines directly from the barrels! Find more information here.

Cada paso que damos en la tierra nos lleva a un mundo nuevo. (Every step we take on earth brings us to a new world.) ~ Federico Garcia Lorca

Until next time, go for a long walk with a glass of Sherry in hand and let it lead you to some place new.

@AllegoryPR #MyArtEscape

Special thanks to @WinebytheBay for the wine and education. You can purchase Manzanilla La Gitana at this link.

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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

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Garnacha and Another Quixotic Wine Pairing Adventure

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!

  • Photo Credit: MPascual Pixabay

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.

  • Alto Moncayo 2016 | Photo Credit: Author

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!

Photo Credit: Author

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.

  • Photo Credit: Author
  • 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.
  • Photo Credit: Author
  • 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.
  • Photo Credit: Author
  • 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.
  • Photo Credit: Author
  • 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.
  • Photo Credit: Author

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.)

  • Photo Credit: Douk Pixabay

Buen Viaje!

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.

  • Photo Credit: Gabrielmbulla Pixabay

Adios!

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!

@AllegoryPR #MyArtEscape