When it comes to what’s in your glass — that sumptuous work of
art, do you resign to the visceral or let a wine rating or tasting note dictate
While I understand that tasting notes are needed in the industry as a means to sort, order, classify and make a wine brand marketable, should the rest of us be controlled by this numbered rating? Must we fill our thoughts with aromas of wildflowers or forest floor before we even take a sniff or sip?
Wine Newbie Me, is not trying to diminish in any way the credibility of the world’s wine experts and big names such as Robert Parker, Jancis Robinson, or James Suckling, just to name a few. In fact, I learn a lot from them and love to read their reviews and articles, especially Jancis Robinson.
Or, if you explore (hashtag) #wine and try to keep up with the ever-growing Instagram and Twitter world of sommeliers and wine lovers, you can become easily swayed by the next up-and-coming wine critic’s notes because he/she has over 30.5K followers. That’s fine I guess, but before I get called self-righteous, I do have a point…
The Mom Factor
Would you tell a mother that you know more about her child than
she does? You better not — that is if you value your life! I imagine a
winemaker might not be so quick to react as strongly as your mother. However,
he or she is the creator of the wine: from the soil tilled, to the excitement
of bud break, to the blisters on the hands. He/she loses sleep over that
unexpected wind, rain or cold spell, or even Corona Virus!
The winemaker is ever present. He/she celebrates the joyful
moments and courageously plows through the suffering (pardon the pun.)
He/she too can express in words the wine better than anyone
With that being said, I found this little poetry in motion.
Baron de Brane
Margaux 2015: Château Brane-Cantenac
Henri Lurton is the composer of what he describes, “Une vraie
valse de fruits rouges, arrivés à parfaites maturité. La robe est grenat,
intense et profonde.” — A waltz of red fruits at perfect maturity. A garnet
dress, intense and profound.
Bottles from the world’s greatest wine producers have a story to tell and when you go beyond the tasting notes and pairing recommendations, you’ll find both the history and the story. By story, I mean what is present and what the possibilities can be.
Learn more about Château Brane-Cantenac at this link.
Miami, FL…October 3, 2019…The Italian Wine School based in Miami, Florida is pleased to announce that it will offer
the first course certified by Vinitaly International Academy (VIA): Maestro
Italian Wine Course certification study program. Designed for wine industry professionals and
aficionados, the eight session course will distinguish itself from other wine
certifications in that it not only provides a comprehensive look at the major
wine producing regions in Italy, but will delve into learning about indigenous
grapes and wine regions not commonly discussed.
Italy has 500+ wine regions and to date, 590 officially recognized
native wine grape varieties which sums up to more varieties than France, Spain
and Greece combined.
The Maestro Italian Wine Course will provide groundbreaking
materials which wine industry professionals can use when crafting their wine
lists. That is a key tool in communicating to clients and will offer a new and
“The Maestro Italian Wine
Course will expose a wealth of unknown information which they can in turn,
present to their clients,” states Stefano Campanini, Italian Wine
Ambassador and founder of the Italian Wine School. “Through the digital
landscape, VIA is providing updates on industry developments by the minute.
This will be key to crafting a broad wine list and communicating a new and
different narrative. As a Vinitaly Italian Wine Ambassador, I must constantly
be out in the field rather than just inside a textbook. It’s my objective to help
people navigate through this labyrinth of Italian wine with the most current
information and curated selections.”
The Italian Wine Maestro course is the intermediate level from the
Vinitaly International Academy (VIA). A number of outstanding students from the
VIA Maestro course may be eligible for direct entry to the VIA Ambassador
The complete course consists of 24 hours of lessons and tastings
and is divided in 8 sessions of 3 hours each and concludes with a written exam
and tasting component.
Introduction: families and groups and focus on Italian sparkling
Piedmont’s native grapes
Native grapes of and Valle d’Aosta
Native grapes of Friuli-Venezia Giulia and Trentino-Alto Adige
Native grapes of Liguria, Emilia-Romagna, Tuscany and Umbria
Native grapes of Le Marche, Abruzzo and Puglia
Native grapes of Lazio, Campania and Calabria
Native grapes of Sicily and Sardegna
included guided tastings of 85 wines representing the best producers and every
region, while also exploring culture, history and regional food.
The first session will take place in January, 2020 and costs
$895.00. Students who successfully pass the Italian Wine Maestro level course
and wish to further their study may apply to enroll in the rigorous VIA study
program held annually in Verona and abroad, wherein students pursue either the
Ambassador or Expert credentials.
Vinitaly International Academy (VIA) aims to be the gold standard
of Italian wine education. VIA offers a complete educational path with
standardized courses that will teach professionals and educators to master the
diversity of Italian wine in a rigorous, organized manner. VIA’s main objective
is to foster a global network of highly qualified professionals such as Italian
Wine Ambassadors and Italian Wine Experts: in turn, they will support and
promote Italian wine throughout the world. VIA’s ecosystem comprising the main
institutional bodies and associations in the Italian wine industry strives to
be the conduit between the leading players in the Italian wine scene and
There are currently three levels of certification available
through the VIA program:
Italian Wine Maestro
Italian Wine Ambassador
Italian Wine Expert (VIA’S Highest Qualification Level)
About Stefano Campanini, IWA
Founder of Italian Wine School, Stefano Campanini is one of the
216 Italian Wine Ambassadors representing 33 different countries and one of
only twelve people to receive the Italian Wine Ambassador pin of the
thirty-nine people who wrote the exam in New York this past June.
Campanini ’s discerning palate was cultivated in his birthplace,
Parma, Emilia Romagna named by Forbes: “Italy’s Greatest Gastronomic Treasure”
and has travelled extensively in different wine regions. He has a strong expertise in French and
German wines. Campanini’s dream of sharing pleasure at the table began in 2011
when he opened Wine by the Bay. Since then, it has quickly become recognized as
one of South Florida’s leading Champagne and boutique wine stores and was most
recently awarded Wine-Searcher Gold in Overall and French lists in Miami. “Wine is an education and not just a drink,”
he’ll say while handcrafting a ‘tale of wine cities’ to both novices and
It’s #FoodieFriday and what better way to recover from the
post-vacay blues than to indulge in a tasty flashback?
I intentionally planned a late morning arrival time in Madrid, so I could throw in a load of laundry and go out for lunch aka tapas/early happy hour. “Que viva España!” — after spending five days in Madrid, I have concluded that it may be “five o’clock somewhere,” but in Madrid it’s five o’clock, 24 hours a day! (No joke. Go experience it for yourself.)
Like many of you, a lot of planning goes into a vacation. Some people fill each minute with an itinerary so hectic that by the time the vacation is over they’re exhausted. Me? I have a few criteria: (1) try to stay somewhere where I can experience life as a local; (2) there has to be art nearby; (3) I’m near a local and authentic food market; (4) it’s totally possible to walk to just about anywhere I’d like to be; and (5) there’s a window or terrace with a view if I want to read or must do some work.
I may talk about the Airbnb apartment in Barrio de las Letras some other time, but if you need a great place and can afford a little more than what people expect to pay for a vacation home through this popular site, visit this link. Shout-out to Teresa who had made my first Airbnb experience a perfect one.
Mercado Antón Martín
While travel sites and YouTube place much more emphasis on the popular Mercado San Miguel (I may write about it later,) Mercado Antón Martín is a great place to experience day-to-day life in the center of Madrid. Support local and avoid the convenience and grocery stores.
Note: There’s another market called Mercado de San Antón in the Chueca neighborhood. I popped in quickly, so I can’t give any first-hand information. It seems more chic and gourmet than Mercado Antón Martín, but not as Instagram moment-touristy as Mercado San Miguel.
At Mercado Antón Martín, you’ll find a traditional market and the early morning rush of Señoras planning that evening’s meal and grocery shopping European style that is – no Costco versions of stocking up here. And then when the butcher and seafood stalls are being washed up before closing, the market transforms into a lunchtime eatery and as the afternoon progresses, you guessed it…Happy Hour!
While circling around figuring out where to stop, one unassuming stall stood out to me as looking authentically Spanish, Donde Sánchez Cosas Rica. Owner Paz Sánchez is unpretentious and very passionate about wine and food. She prefers to say,“cosas ricas” rather than gourmet, just adding to the homey atmosphere. Quality though is not compromised and she did not hesitate to open a bottle, just so I could try something on my “regions to discover” note saved on my phone.
Tip: Enjoy the social scene and be like a local who doesn’t care for a seat or table. Stand and get comfortable with elbow room only.
Then she quickly pours the wine with a little introduction, darts off to attend another customer and then disappears (if it’s even possible to disappear in a small space) to her prep counter and returns with a plate of something yummy (cosas ricas.) “Try this,” she says in Spanish. “I just made it today” and she sets down a generous serving of bacalao (salt cod) pate. Paz is so cheerful and warm that you feel like you’re sitting in her kitchen at home. She explains that she used to have a career which had her traveling a lot, but wine is her passion and she is much happier with this business. In between glasses of wine and anecdotes, she disappears again and comes back with Escabeche of Iberia Secreto. When I saw Iberia Secreto on a menu in Granada, I just presumed it was just a cute name. However, Paz explained that Secreto is a special cut of pork. Read more here.
I asked her what dish would best be paired with the Mencia and she laughed teasingly as if to say, you can’t handle bold Spanish wine like a Spaniard? However, after a pause to think, she disappears again and comes out and says, “try this” while setting down a small plate and then introduces me to aged chorizo and cheese from the same area of Northwestern Spain. To me, the partnership made perfect sense and I was anxious to wash the bites down with the wine and ask for a refill.
Note: When I return to Spain, it will be to Galicia.
Four glasses of wine later and stomach full, I felt like a true Madrileña! When I left Paz said, “Come back when I’m less busy and I’ll sit down and teach you a lot more.” Unfortunately, I couldn’t return until the day before I had to leave and that day Donde Sánchez was packed. I waved, but I don’t think she saw me because she was too busy pouring wine with a smile and preparing “muchas cosas ricas.”
“The only time to eat diet food is while you’re waiting for the steak to cook.” ~ Julia Child
Until next time, let accidents happen and lick your plate clean.
@AllegoryPR #MyArt Escape
Donde Sánchez Cosas Rica is a retail store and bar specializing in wines, craft beers, sparkling wines, vermouth, cold meats, cheeses, pate, preserves, chocolates, jams.
Find it on the lower floor of Market Antón Martín
Santa Isabel, 5 28012 Madrid
Tue – Fri 12:00 – 9:00 p.m.
Sat 12:00 – 4:00 p.m.
Postscript: It doesn’t cost to drink or eat well in Spain. Paz’ store is not only a great experience, but great value. She’ll introduce you to wines that don’t break the bank, but are unique and from all areas of Spain. Her homemade tapas are delicious. Eat there and/or takeaway. Check her schedule for special guests and entertainment.
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.
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?
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.
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
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 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.
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.
I’m back from Spain and what better way to celebrate Wine
Wednesday than with an authentic Spanish food and wine pairing?
Unlike Madrid, it was a challenge to find a good
selection of wine by the glass in Granada. Possibly, it’s a cost consideration
or because many restaurants cater to tourists who even without knowing Spanish,
were able to say, “Tinto, Ribera or Rioja.” (Note that Ribera del Duero is a
mouthful, so saying Ribera is good enough.) While a glass is a bargain at about
3.50 Eu, you can get a glass of Granada wine for 2.50. Even the cheapest wine
is good wine, but expect only simple and pleasant juice.
Luckily, if you want a better choice, buying a bottle of wine is very affordable and if you want good food, it’s best to stray from the tourist path. In the case of Granada, that means wandering the hilly streets, turning sharp corners and getting lost. I found the best way to find a good restaurant was not to look at the menu, but see which ones were inhabited by locals.
The lower end of El Albaicín (Albayzin in Arabic) is filled with tea houses and Moroccan restaurants. While I’m sure many are great, the streets are crowded with tourists and peddlers. Head up to Paseo de los Tristes where the street opens up to a stunning view of the Alhambra. On Saturday, there is an artisan market and whether you are sipping on Cava like me or just soaking in the views, you’ll enjoy being serenaded by gypsy musicians or even more so, gentle breezes that flow between the River Darro and Alhambra set high above on one side and the hills of El Albaicín on the other. This district is worthy of its own blog post, but if you need to know more, here’s a good start. One very important thing not mentioned in this article is that in 1994, El Albaicín was declared an UNESCO World Heritage site.
Typically, I find the dish to match the wine, but since I’m not the one cooking, the star of this post is the food. I am reluctant to say fusion because today, that seems to denote trendy experiments. Perhaps, the synonym “blending” would be more accurate. Southern Spanish/Mediterranean cuisine with international flare, while uniquely paying homage to Azafrán/Saffron – the world’s most prized and expensive spice. DYK that saffron was once used as currency? Read more here.
In a recent interview with Ruta del Azafran’s Head Chef, Antonio Martínez, he says: “The gastronomic panorama of Granada is difficult, but full of possibilities.” Martínez elaborates that gastrotourism is minimal in Granada and the majority of tourists are seeking Tapas and drinks. Read the full interview here.
Here’s what I ate for lunch on two separate occasions.
(If my stomach and time allowed, I would have tried the whole menu!)
Milhojas de manzana y queso de cabra con
reducción de Pedro Ximénez
On this trip and in pursuit of wine education, I was
determined to discover wine beyond Tempranillo and regions other than Rioja and
Ribera del Duero, as well as focus on modern Spanish winemaking. As mentioned
above, I was disappointed not to find much selection in Granada, but
fortunately as time went on, variety found me and most times by accident.
While you may not pair sparkling wine with steak, it’s a
suitable pairing for starters, seafood and lighter dishes and of course,
enjoyed just by itself. Dominio de la Vega, Idilicum Cava Brut is made from
100% Macabeo (an indigenous Spanish grape called Viura in Rioja.) Dominio de la
Vega is a family winery located in the Valencian region of Utiel-Requena,
within the Denomination of Origin of the same name.
Background Info on the Winery: “A high plateau of destitute clay and limestone soil, with an altitude that varies from 600 to 900 meters. The climate is continental with a great Mediterranean influence: very cold winters and very dry and hot summers with scarce rainfall. The altitude and the sea’s influence give our cava and wine their features, like their freshness and great maturity.” Read more about the harvest here.
As you may know Cava is made in the traditional method just like Champagne (le méthode champenoise.) If not, it would be labeled as sparkling wine. If you are unfamiliar with this process, a Cava specific introduction can be found here. As noted in this article, the main types of grapes used in the production of Cava are the Macabeo, the Parellada and the Xarel·lo – all of which bring their own unique characteristics to the sparkling wine.
If you are more familiar with wine, you may find this article written by Jancis Robinson quite interesting: Macabeo/Viura – the Cinderella grape? After reading it, I realized how fortunate I was to drink a wine made from 100% Macabeo and hope that in order to inspire the demand for it, you try Idilicum too.
El poema, la canción, la imagen, son solo agua extraída del pozo de la gente, y se les debe devolver en una copa de belleza para que puedan beber, y comprendan ellos mismos. ~ Federico García Lorca
The poem, the song, the picture, is only water drawn from the well of the people, and it should be given back to them in a cup of beauty so that they may drink – and in drinking understand themselves.
Federico García Lorca was born in Granada. His works were banned during Franco’s dictatorship and he was executed by the Nationalists during the Civil War. While visiting Cuevas del Sacromonte, I was fortunate to hear an actress from Extremadura recite one of his poems .
Granada is magical. Google Maps won’t take you where you should be. The magic begins once you resign to getting lost.
Until next time, keep your glass empty and let it be filled with spontaneity. Pair it with a dish of curiosity and may it lead you to deeper understanding of both yourself and the world.
If you’ve 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.
ManzanillaLa 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.
Special thanks to @WinebytheBay for the wine and education. You can purchase Manzanilla La Gitana at this link.
Once again, I’m taking #MyArtEscape overseas! What better way to prepare for a trip to Spain than to dive into the pot and uncork some knowledge? Ole!
I’m not sure which came first: the dish or the wine idea, but I was determined to find a wine made up of 100% Garnacha (known as Grenache in France and Cannonau in Sardinia.) As you know, I love rosé and Grenache is used in many of these wines from Southern France. It is usually blended with other grapes such as Cinsault, Mourvedre and Syrah. Now, Grenache is a red grape and I’ve explained how pink juice comes about in a previous blog (or you can Google it to learn more too.) This grape is also used for Châteauneuf-du-Pape and I’ve talked about it before as well.
Some grapes like the Nebbiolo, for example, haven’t found much success outside of their indigenous territory. However, Garnacha has easily adapted in other parts of the world with great success and after Tempranillo, it is the second most planted red grape variety in Spain. Do a little research and you’ll see that it has survived disease and drought, making resilience a large part of its popularity.
The Wine: Alto Moncayo 2016
I know very little about Spanish wine and
wanted to get out of my comfort zone and try something new. Today’s choice far exceeded my expectations!
Founded in 2002, Bodegas Alto Moncayo is a winery located in the Campo de Borja D.O (short for denominación de origen, a classification system used primarily for Spanish wines) located northwest of the province of Zaragoza. Check out this video produced by Bodegas Alto Moncayo that will put the location into perspective. The vineyard is 500 metres above sea level in the highest part of the town of Borja and to the south its namesake El Moncayo, which is the highest point in the Iberian Mountain Range. You can find out more about this area here.
DYK that after Switzerland, Spain is the most mountainous country in Europe and after Italy and France, produces the largest amount of wine? The three countries together produce almost half of the wine made in the world!
Alto Moncayo is the winery’s flagship and it has received lots of acclamation. Although the winery itself is very young, the vines are between 40 and 70 years old and the wine is aged in new barrels for 20 months. As described on their website: “It has a remarkable complex nose, with balsamic aromas, redolent of black fruit, roasted notes and a very good structure in the mouth” and you can read more here. I’m getting a little better at aroma and flavor profiles, so I would add that dark cherries, chocolate and tobacco were also present, but remember a lot of this is subjective so I don’t want to impose on your own interpretations.
Wine snobbery aside, I can conclude that it’s just yummy and I’ll be dreaming about it for days!
The Dish: Spanish Rice, Chicken and Chorizo
Living in South Florida means that there are many versions
of Arroz con Pollo (rice with chicken), but today I wanted something typically
Spanish. I think what sets this dish apart from others are the dry rub mix and
fresh ingredients. Don’t compromise and use prepackaged seasonings or tomatoes
from a can or jar, ugh.
Here’s another secret: rinse the short or medium grained rice (in this case 1.5 cups) and then soak it in a bowl filled with cool water for about 20 minutes and then drain and rinse again.
Rub the dry spice mix on four chicken legs each
cut to separate the thigh from the drumstick. Be sure to get the spice under
the skin too.
Chop one large tomato, a medium sized red onion,
4 garlic cloves and a green pepper.
Warm a Dutch oven and coat it with about a tablespoon of olive oil and brown the chicken legs until slightly crispy; remove from pan.
Add the equivalent of two large chorizo sausages
removed from their casing, and brown the sausage.
Add the onion and green pepper and sauté with a pinch of salt followed by the tomatoes, tomato paste and garlic. Add 3 cups of (low or no salt) chicken stock. Cover and bring to a boil and simmer for 20 minutes.
Remove the chicken and bring the liquid back up to a boil before stirring in the (drained) rice. Gently place the chicken back into the pot, cover and reduce the temperature to low to allow enough time for the rice to cook through – about 20 minutes. Remove the Dutch oven from the stove and let the Arroz con Pollo stand covered for at least another 10 minutes. ** This last step is key to get that soft, but not mushy texture.
Finish the dish with a squeeze of lime and fresh, chopped cilantro. I found the recipe here.
Note: The Alto Moncayo is a bold wine and may not have been the perfect match for this dish. I’m now thinking that a Garnacha blend may have been more suitable. While I wouldn’t pair it with a steak or a tomato based beef stew, I think roast pork with seasoned, roast potatoes may be a better fit. (I have an amazing recipe for bacon wrapped pork tenderloin that I think would be perfect.)
If you’re anything like me, a lot of planning goes into every vacation. I’m not just talking about booking a plane ticket and hotel. When I go somewhere, I go deep into research. I’ll be visiting one of the places on my “Bucket List,” the Alhambra in Granada and I’ve already booked an apartment in Madrid in Barrio de las Letras near The Art Triangle. The first being the place where Cervantes lived when in Madrid and the second, home to La Reina Sofia, the Prado and Thyssen-Bornemisza museums. There’s a farmer’s market nearby and, since Spain holds the record of the most bars per inhabitant, I’ll be drinking vino and Cava for days!
It’s so me, I know: #MyArtEscape.
If anyone out there in Google land is reading my blog (okay I know some of you are because I read Google Analytics), you’ll know that I end each post with a quote. Although, I have not read Don Quixote, (but may try to read at least Spark Notes before going to Spain) I have no idea in what context this quote is placed. We could read it literally and say that if you’re hungry anything tastes good, which sounds like something my British mother would have said when putting a plate of liver and boiled potatoes in front of me. No lie and probably there was some boiled carrots too. Triple ugh!
Or, knowing that Don Quixote was a dreamer, we could see life as a Quixotic journey and the experiences and knowledge we acquire along the way, are the best seasoning in the dish. Who knows?
La mejor salsa del mundo es el hambre, y como ésta no falta a los pobres, siempre comen con gusto. (The best sauce in the world is hunger and since it doesn’t leave out the poor, they always eat with pleasure.) ~ Miguel de Cervantes
Until next time, inhale curiosity, swirl spontaneity and
taste the joy of travel whether that be through a book, a painting, a trip or a
glass of wine. Salud!
Just when I thought I knew something about grapes, I
realized that I was wrong. I’ll be forever a wine newbie, but I’m happy about that.
Today, I’ll tell you why.
I’m now working on Chapter 4 of the SWE textbook, I’ve begun reading another textbook that focuses on Italian grapes, plus any other wine literature that captures my attention. I’ve discovered that the root (pardon the pun) of my growing interest in wine is vested in viticulture (or wine growing.) However, the more I read, the more I’m stumped. Pardon the second pun.
G is for…
Grapes: Did you ever wonder why wine comes from grapes and not apples or cherries? For one reason, no other fruit has so many varieties that are grown commercially. And, within the varieties, grapes develop different characteristics based on factors such as soil, climate and the way they are cultivated and harvested aka “viticulture.” Then, you have to examine all of the factors involved with fermentation, aging etc. There are so many variables in the evolution of that little bundle of juice!
Gargantuan: In Italy, there are 590 indigenous grapes for wine and more than one million vineyards. Yes, just in Italy. You can get the global picture here. It’s gargantuan.
Genetics: As you dive into the sea of wine knowledge,
you may find yourself like me drowning in terminology: clone, hybrid, grafting,
mutation, cross, etc. Now, the wine scholars may not appreciate my
oversimplification of wine, but when it comes to genetics, I’ve broken it down
to three major branches of understanding:
(a) Science: If a wine grower wants to attempt to keep
producing a successful wine-making grape, reproduction can’t be left to the
“birds and the bees.” Among other factors, he/she may rely on cloning or what I
like to think of as the single parent, vine child. Read more about clones here.
(b) History: I’ll get more into today’s wine shortly, but genetic
studies of grape varieties have disrupted some popular assumptions. For
example, Italian grapes thought to have originated in Greece may in fact, not
have. It could have been a marketing tactic during a time when Greek wine was
thought of as superior to Roman wine. I’m not making this up. Jancis Robinson,
one of the world’s most respected wine critics and journalists has presented
this DNA focused argument found here.
(3) Research: Climate change and an ongoing need to manage diseases with the least amount of chemicals possible, depends upon grape genetics research while avoiding GMOs. In March, Wine Spectator wrote that the federal government is allocating 68.9 million to build a grape-genetics research lab.
The Wine: Fonzone, Greco di Tufo 2017
Now here’s when things get really interesting (or confusing.) Greco is a grape variety or type and Greco di Tufo is the name of the denomination in Campania. There’s a bunch of other grapes (not another pun?) that sound like Greco, but are not related, genetically speaking. Straying from the letter ‘g,’ Malavia di Lipari is apparently the exact same as Greco Bianco that’s not related to the Greco. Greco Bianco is a grape. Greco di Bianco a denomination. And neither has anything to do with today’s wine. Got it?
The Greco grape of Greco di Tufo, is the oldest grape variety of the province of Avellino in the Campania region of southern Italy. If you ignore the Jancis Robinson article referenced above, Google’s highest ranking articles say that it was imported from the Greek region of Thessaly by the Pelasgian peoples.
FACT: Foreigner didn’t sing it first! A fresco at
Pompeii that traces back to the 1st century B.C. has an inscription
that says: “You are truly cold, Bytis, made of ice, if last night not even
Greco wine could warm you up.”
When learning about a new wine, here’s the part I love the
most: how the technical data paints a sensorial picture.
The Fonzone Greco di Tufo is made of 100% Greco from Santa
Paolina and harvested in early October. SOIL: sandy clay with veins sulphurous
underlying; ALTITUDE: 500 m above sea level; EXPOSURE: south-west; YEAR OF
PLANTATION: 1994; PLANTING DENSITY: 2600 stumps per hectare; VINE TRAINING
SYSTEM: espalier; PRUNING: Guyot
A brief understanding connects your glass to its territory. Do some more research and you’ll find out how all of these conditions affect the final product.
Since we’re playing with the letter ‘g,’ I’ll go briefly into the term “Guyot.” Vines as you know when left to their own devices will run amuck. High quality grape production is the direct result of proper pruning. Guyot also called cane pruning, is named after Dr Jules Guyot, a 19th century French scientist. Simply put, all old growth is cut back to leave either one cane (single Guyot) or two (double Guyot.) Canes are shoots that have reached about one year. This process is labor intensive and can only been done by hand. This technique is used by some of the world’s most prestigious wine growing regions. Read more about pruning techniques here.
I really liked the Fonzone, Greco di Tufo. To me, it was like biting into a luscious piece of pineapple, although the wine is not sweet. Its golden hue is like a perfect summer day.
The Dish: Scallops in a White Wine Sauce
I wanted to make steamed clams in wine, but couldn’t find fresh clams. I felt the recipe needed to be as simple as possible:
Sear the scallops in olive oil and then add ½ cup of wine (I used the Greco di Tufo);
Remove the scallops and make the sauce from 1 ½ cups of wine, 1 tbsp of lemon juice and minced garlic; reduce the liquid by half and them add 1 tbsp of butter and chopped parsley.
G is for Gratitude
When it comes to wine, there’s an infinite amount of information
out there shared through wine critics, journalists, scientists and the ever so
popular, Instagram influencer. While I respect all of these positions (except
maybe the latter), my study goal is not to become one of them.
I’m not interested in ratings or tasting notes other than guides to help me associate and classify my knowledge. Take some time to read an argument on this point written by my wine hero, Eric Asimov.
I am grateful for the ability to learn and totally comfortable
in my place as student rather than expert. I can make mistakes and that’s okay,
rely on just good judgment or instincts and process facts, but not be absorbed
by them. Or, I can say that wine is yummy and leave it there.
It took me four years to paint like Raphael, but a lifetime to paint like a child. ~ Pablo Picasso
Until next time, swirl your glass with gratitude. A story
from the earth will rise to your nose. It’s there to discover: forever a wine
NOTE: If you can’t make it to Calabria, you can find the Fonzone Greco di Tufo at Wine by the Bay.
There’s no connection really between the rom-com and wine. Just word nerd, wine newbie (hopeless romantic) me playing. I suppose we could make up some far-fetched, metaphorical association like, look beyond the superficial…but still, there’s no connection.
Just when I thought I knew something about rosé, I realized I wasn’t even close after attending Winebow’s #RosebytheBay held at Smith & Wollensky, South Pointe Park. Members of the wine trade were invited to discover over 100 rosé wines from Europe, South America, North America, Australia and South Africa.
How does a wine newbie like me choose what to taste with over 100, various shades of pink? With such sleek branding, it’s very tempting to be drawn to beautiful labels and bottle design. However, that’s like choosing a car for its color. So, I tried to select between old world and new world; a region or grape variety that I may have read about, but had not tried; and what was easiest to reach because at times, there wasn’t much elbow room. In fact, I totally missed seeing the wines from Australia and South Africa.
The fun part was that evening when I took a chance to learn more about what I drank and search for a good story. (If only I had each wine in front of me while reading and taking notes!)
As I had mentioned before, Côtes de Provence is France’s oldest wine region and rosé, although different from what we know it as today, was the first type of wine produced there by Greeks who had brought the vines to the area. At the Winebow event, there were rosé wines from at least eight other regions of France.
2017 Domaine de Fontsainte Corbières Gris de Gris: I chose this wine because I was attracted to its golden color and knew nothing about “Gris de Gris.” Corbières is an important appellation of the Languedoc-Roussillon region of southern France. It is made up of five grape varieties: 50% Grenache Gris; 40% Grenache Noir and Carignan; 10% Cinsault and Mourvèdre. Yves Laboucarié established Fontsainte in its current incarnation in 1971 and is one among the first to use “carbonic maceration” which simply put, is when whole grapes are gently placed in an enclosed fermentation vessel and blanketed with carbon dioxide (Ch 5 of the CSW.) If you’re curious about Grenache Gris or Noir, see this article. Read more about Domaine de Fontsainte here.
2017 Henri Bourgeois Sancerre Rosé Jeunes Vigne: While still only ankle deep into the CSW textbook, I’ve learned that Sancerre is not a grape (and I can now avoid a future soirée faux pas), but an appellation (see the link above) located in the Loire Valley. The grape BTW is Pinot Noir — indigenous to France, but grown elsewhere too. You can read all about the wine at this link.
2018 Raffault Chinon Rosé: When the Wine Therapist (see note at the end) tells you, “drink this one,” you do. Chinon like Sancerre is an appellation and Domaine Olga Raffault is stated as being, “one of the long-time reference points for top-quality, traditional Chinon wines.” Left widowed when her children were very young, Olga would operate the wine estate with a German WWII prisoner who would eventually become the winemaker. If you enjoy a good story like me, click here. 100% Cabernet Franc. If you’re new to wine like me, you may also wish to review, Saignée (“bled”) rosé and the twoother methods: maceration and blending.
2018 Viña Real Rosado: I am not very familiar with Spanish wines, so I chose to try one from Rioja and another from Ribera del Duero. The Viña Real is made from Viura: 75%, Tempranillo: 15%, and 10% Garnacha (Grenache in French.) Viura is the most important grape from Rioja. In Catalonia it is called Macabeo and in Southern France, Macabeu. Read more about this grape here and the winery here.
2018 Cepa 21 Hito Rosado: Made from 100% Tempranillo, Cepa 21 (Ribera del Duero) aims to get the most out of the grape’s characteristics and of the unique environment where they are created. They use traditional methods, but customize them to modern trends. You can find out more about this young winery led by brothers José and Javier Moro at this link.
(Side Note: Future Spanish Wine
and Blog posts to come, as I’ve just booked myself a trip to Spain!)
2018 Wölffer Estate Rosé: Long Island (Sagaponack) is the appellation and it is made up of: 52% Merlot, 20% Chardonnay, 13% Cabernet Franc, 11% Cabernet Sauvignon, 2% Sauvignon Blanc, 1% Riesling and 1% Pinot Noir. Read more about the estate here. This was the first time I’ve tried a wine from New York and I really liked it!
2018 Argiolas Serra Lori Rosato: Founded in 1938 by Antonio Argiolas, Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo. Read more here.
2019 Pico Maccario Rosé Lavignone Rosato Piemonte: The rose (flower) on the bottle symbolizes the estate where there are 4,500 rosebushes all from the same clone and there’s one planted at the end of each vine row. Read the full story and details about this 100% Barbera wine here.
2011 Contratto For England Brut Rosé: Who can resist pink bubbles and surely, this wine must have been one of the best ones there! I think this says it all: old vine, 100% Pinot Noir, Metodo Classico aka Traditional Method, Méthode Champenoise, etc. Read more here. Someone spoil me: I’ll take ten!
2018 GD Vajra Rosabella: “Tasting the wine is like seeing a star. If you only see a star, you’ve lost the beauty of the universe,” says Aldo Vaira who made his first vintage when only 19 years old. From there, I encourage you to explore the rest. Here is the video and website at this link. Nebbiolo 85%, Barbera 5%, Dolcetto 10%
On that delightful note, it’s best to wine-down this post.
Now two months into the CSW textbook, I’m finding that learning about wine gives me the same sensation as understanding a work of art. It begins with a visceral response, but then the true beauty reveals itself when an investigation begins. The pursuit of knowledge is infinite, or in the great words of Albert Einstein:
Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.
Until next time, raise your glass and listen to what it tells you and know that at least when it comes to rosé, Summer is with you for as long as you want! (Oops, strike out paragraph 1!!)
My wine journey would never have begun or continue without The Wine Therapist’s (aka Stefano at Wine by the Bay) guidance. No wine passes from his hand to mine (or any of his loyal clients and friends) without an anecdote and a smile. Follow him at @WinebytheBay
Postscript: There’s no such thing as Rosé Season apart from marketing! Grapes (like any other fruit or vegetable) follow a growth and harvest season as it relates to its region’s climate timeline. What differentiates wines are all of the other winemaking variables like fermentation. As you can see by the release years, most probably spent more time getting from their place of origin to your table, than in a bottle! What makes Summer a Rosé season is comparable to why you’d choose an iced latté over a hot one. It’s poolside chill that pairs well with typical summer weather dishes.