Falling in Love with Franciacorta DOCG

Ricci Curbastro Franciacorta DOCG Wines

Ricci Curbastro Guided Wine Tasting Seminar: History, Area, and Wines

If you haven’t had an opportunity to try Franciacorta, know that there are many reasons to do so. Once you’ve had just a few sips, I can almost guarantee that you’ll fall in love and possibly make this style of wine you’re preferred choice of bubbly. Today’s blog post is solely dedicated to the wine presented at the Ricci Curbastro guided wine tasting seminar.

Yes, I’ll mention the suggested pairings at the end and possibly in a future post. However, today I’ll recap the one hour, World Wine Web Masterclass seminar led by wine expert, Lyn Farmer and featuring Riccardo and Gualberto Ricci Curbastro of Ricci Curbastro Farm Estate Winery. A group of about twenty-five guests including lucky me, had a chance to learn about the history, vineyards and wines.

Ricci Curbastro Franciacorta DOCG

What is Franciacorta?

Franciacorta is a small wine-producing area in Lombardy, Italy and is also a style of high-quality sparkling wine made using the Traditional Method or when speaking about Champagne, Méthode Champenoise. Now is not the time to compare ‘apples and oranges,’ because Franciacorta has its own unique identity, so let’s first dive into some history.

Riccardo Ricci Curbastro and Gualberto Ricci Curbastro Sr.

Franciacorta History

The cultivation of vines in Franciacorta goes back very far. Think about evidence of prehistoric grape seeds and mentions in the writings of Pliny the Elder. You can read more here.

The agricultural tradition of the Ricci Curbastro family dates back to the thirteenth century.  Eighteen generations later, Riccardo leads the business alongside his eldest son Gualberto who bears his grandfather’s name.

Franciacorta received its DOCG status* in 1995 and was the first Italian sparkling wine to achieve this designation. The region consists of about 120 producers. Gualberto explained at that time, the term Traditional or Classical Method was no longer used and replaced with Franciacorta as the only word to describe the wine style.

*Read about Italian Wine Classifications here.

1908 Map Ricci Curbastro Soil

There’s Something About Soil

A few years ago when Riccardo was sorting through papers, he discovered a map that dated back to 1908. It documented the research that his grandfather and great grandfather made to decide what was the best combination in terms of grafting American roots and European varieties after the phylloxera epidemic.

“Franciacorta is the stratification of great patience and a lot of research in getting always better and better quality,” remarked Riccardo with a tone of admiration and appreciation for his forefathers.  “And, we started a long time ago.”

He explains that Franciacorta has over sixty soil profiles. For this reason it is very important that Ricci Curbastro has vineyards in three different villages because of the variations in soil. Plus, the microclimates are different between the three. I suggest you watch the full video on the World Wine Web’s Masterclass Facebook page to understand more.

“There is something pretty unique in terms of characteristics: soil and climate,” says Riccardo when explaining the area, located at the foot of the Alps and north by the shores of Lake Iseo. The area has an unusual mix of climates, including Mediterranean.

Ricci Curbastro Franciacorta Brut NV
Franciacorta Brut NV (60% Chardonnay, 30% Pinot Blanc, 10% Pinot Noir) © Author

The Wines

One of the ingredients of our wine is time. ~ Riccardo Ricci Curbastro

We tasted three wines: Franciacorta Brut NV (60% Chardonnay, 30% Pinot Blanc, 10% Pinot Noir); Franciacorta Brut Satèn 2014 (100% Chardonnay); and Franciacorta Rosé Brut NV (80% Pinot Noir, 20% Chardonnay.) You can read the wine specs here.

What engages me the most about wine seminars is to hear from people who create the wines. The insights and anecdotes are a trajectory from what’s in my glass to the vineyard and history.

Franciacorta Brut Satèn 2014
Franciacorta Brut Satèn 2014 (100% Chardonnay) © Author

For example, I learned that the word Satèn (silk) is a name that is typically only from Franciacorta and infers Franciacorta’s past when they were producing a lot of silk, as well as wine. Silk is a perfect metaphor for Franciacorta Satèn: “When you touch a scarf you have the sensation of something that is smooth but, at the same time, it is a very strong cloth,” explains Riccardo noting that the first parachutes were made of silk. “The wine’s strength is like roundness and very good structure.”

Franciacorta Rosé Brut NV (80% Pinot Noir, 20% Chardonnay)
Franciacorta Rosé Brut NV (80% Pinot Noir, 20% Chardonnay) © Author

Not Just for Toasting

Lyn, Riccardo and Gualberto emphasized that the Ricci Curbastro wines go well with food and are not just for toasting at special occasions. Gualberto who grew up with Franciacorta at the table said when speaking of the Rosé Brut: “We’ve tried the best and worst with Franciacorta, but barbeque is always a good combination.”

Riccardo refers to the Rosé Brut as a “light red” and explained that the dryness, acidity and elegance of the wine balances with the richness of grilled meat.

We were drooling, when Lyn presented his 11:00 am “perfect pairing” – Smoked Salmon and Bacon-Wrapped Scallops. Yum and I need to hurry back into the kitchen lab!

Poolside with Ricci Curbastro Franciacorta DOCG wines.

Falling In Love

While I won’t write about it today, I suggest you watch the video and learn more about the Sustainable Winery 3E logo that is on the back label of Ricci Curbastro wines. You can also read more here.

If you’ve been following my blog, you’ll know that I suffer from an extreme case of the travel bug. As I navigate through a perpetual state of pandemic-related immobility, virtual wine travel is now my preferred, #MyArtEscape.

Lyn commented on one of my Instagram posts that “Ricci Curbastro Franciacorta is the ultimate postcard in a glass.” I couldn’t agree more!

Once you’ve watched the seminar, read the Ricci Curbastro website to learn more, and drink the wines, I suggest that you watch this film: “F is for Franciacorta.” If you’re anything like me, you too will be ‘falling in love’ with Franciacorta.

Falling in love consists merely in uncorking the imagination and bottling the common sense. ~ Helen Rowland

F is for Franciacorta produced by the Franciacorta DOCG Consortium that celebrated its 30th year this past March.

@AllegoryPR #MyArtEscape

A Very Special Thanks for the Invitation to this Virtual Event 💕

Recent mentions of Ricci Curbastro Franciacorta in the Food Wine Travel Magazine.

Wine by Numbers: My Take on Tasting Notes

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 your opinion?

Tasting Notes

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 else.

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.

I found the the Baron de Brane Margaux at Wine by the Bay in Miami.

“The truly free man is the one who can turn down an invitation to dinner without giving an excuse.” ― Jules Renard

Until next time… When it comes to what’s in your glass (or life for that matter,) be truly okay with “You Say Tomato and I say Toe-mah-toe” – just know what you love and love what you know.

@AllegoryPR #MyArtEscape

Food and Wine

Whether it’s what I call my “Kitchen Lab” experiments or opportunities to attend wine tastings and seminars, or travel adventures, here are some highlights.

Follow the details on my Instagram stories @AllegoryPR #MyArtEscape.

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Margaux paired with a long "To Do List." #MyArtEscape 📝 I'm just loving this wine: Baron de Brane Margaux 2015 @chateau_branecantenac from @winebythebay . 👉🏻Keep reading… • 🔻 Sometimes I try too hard. I plan out my meals like I plan out life. It’s just a bit too rigid. Two weekend meals came and went and neither one worked with this wine. So, I gave up. 🤷🏻‍♀️ After working 5 hours on Sunday without a break, I decided to go back to this wine and enjoy it by itself. 🍷 • 🔻 A glass of wine and some wine reading became the perfect pairing. The need to shorten the never ending "To Do List" dissipated. • 🔻 I delved into the Château Brane-Cantenac website, first testing my long lost French and then switching to English. • 🔻 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. • 🔻 Ah those words…they’re the swirl of a dance in 3/4 time! 🍷 🔻 “Since 1992, Henri Lurton has continued the journey that his father and ancestors began. Although a proponent of innovation and new technology, Henri is careful never to lose sight of the traditional values that remain an inherent part of Brane’s identity. Above all, he is proud of the unique terroir, and recognises the need to treat the soil, vines and grapes with immense respect as he carefully steers Brane’s future course.” • 🔻 🍇Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc • 🔻 ❓DYK: In 2015 Henri Lurton started Bodegas Lurton @henrilurton in Ensenada, Mexico? I'm curious. 🤔 • 🔻 #winewednesday #IFWTWA @ifwtwa1

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Lunch with Chiara Soldati, owner of La Scolca winery in Piemonte, Italy.

2011 Antonelli Montefalco Sagrantino (Umbria, Italy)

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A wine not for the “faint of heart.” #MyArtEscape 🍷❤️ Keep reading…👇🏻 • 🔻 I’m a red wine girl and love a wine that I can sink my teeth into. The Montefalco Sagrantino 2011 by @antonellisanmarco is just that and rates high on my #Yummy list. I paired it with Braised Beef Ragu (👉🏻swipe), but to me, it screams for Standing Rib Roast and Parmesan Rosemary Potatoes. It’s definitely a big or holiday dinner wine and I’ll just have to get me another bottle (ahem @winebythebay) & get back into my Kitchen Lab.• 🔻 🍇100% Sagrantino: Considered as Italy’s most tannic grape. AKA Sagrantino di Montefalco before 2009, is a style of Italian wine made in and around the commune of Montefalco in the Province of Perugia, Umbria. • 🔻 ⛪️ Fun Fact: it’s believed that the origin of the word “Sagrantino” is “sagrestia” or “sacristy” in English. Yes, they might have been serving up Montefalco Sagrantino at Mass and with that 14.5% ABV…happy parishioner! • 🔻 📝Notes: Intense ruby red in colour. To the nose rich and powerful, ethereal and very complex. Typically characterised by notes of fruit and aromatic herbs, featuring citrus, cherry, wild berry, mint and oregano. On the palate this wine is very structured, with firm and integrated tannins. A wine that is best expressed with a long bottle ageing. [ ✏️by Antonelli San Marco 📷by Me]

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Maestro Italian Wine Course Offered in Miami: The First School Certified by Vinitaly International Academy

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 different narrative.

 “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.”

Course Information

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 Certification Course.

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

The sessions 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.

About Vinitaly International Academy (VIA)

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 international professionals.

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 aficionados alike.

Italian Wine School

6942 NE 4th Avenue, Miami, FL, 33138

305.857.8767, info@italianwineschool.org

www.italianwineschool.org @ItalianWineSchool

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

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

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.

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!

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!

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.

  • 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.)

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.

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

It’s All Greek to Me: Greco, Genetics, Gratitude

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.

Image by Couleur from Pixabay

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!

Image by Marissa Todd from Pixabay

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.

Image by Free-Photos from Pixabay

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.

Photo Credit: Author

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.

Image by Janos Perian from Pixabay

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.

Photo Credit: Author

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:

Photo Credit: Author

Sear the scallops in olive oil and then add ½ cup of wine (I used the Greco di Tufo);

Photo Credit: Author

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.

Image by annca from Pixabay

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 newbie.

NOTE: If you can’t make it to Calabria, you can find the Fonzone Greco di Tufo at Wine by the Bay.