The “Not Another Art Basel Listicle” Guide to Miami Art Week

Top Art Fairs: The A-Z of Where #MyArtEscape Will Be.

It’s my favorite time of the year! I have all of my press credentials in place, am reading voraciously about art, art installations, events and VIP soirees. The trickle of incoming press releases has become a flood, and I’ll soon be swimming through miles of art. Hooray, Art Basel aka Miami Art Week is (almost) here!

Without delay, below is the A-Z of where I’ll be. Read all the way to the end because I’ll recall a couple of the past VIP events that I’ve had the good fortune to attend. You may also wish to follow my daily, Art Basel Instagram stories for highlights of each fair and a couple of special events.

Note: I’ve scaled down my art fair trekking from last year’s 10 fairs. As much as I’d like to see it all, I was art oversaturated and no shoes or running prep could condition me for that much walking.

Art Basel

I really don’t understand people who say that they won’t go to Art Basel like it’s some kind of art fair boycott against the 1%. Sorry, but Art Basel is the OG of international art fairs. Maybe you can’t afford to buy anything, but why would you pass on an opportunity to see a new work by huge artists like Anish Kapoor, Yayoi Kusama or my favorite American artist, Nick Cave?

  • Dates: December 5-8 at the Miami Beach Convention Center
  • Global focus: 269 leading galleries from across the world to exhibit, with 20 galleries joining the fair for the first time
  • 18th edition and 500,000 square feet of exhibition space
  • Meridians: A new sector located in the Grand Ballroom of the Miami Beach Convention Center. Curated by Magalí Arriola will bring together around 30 projects that push the boundaries of a traditional art fair layout.
  • Day Ticket: $65.00; Students and Seniors $45.00

Miami Beach Convention Center, 1901 Convention Center Drive, Miami Beach, FL 33139 | www.artbasel.com/miami-beach

Art Miami

I said it last year and I’ll remind you again, Art Miami came first! It’s a sophisticated and intellectually stimulating art fair. You’ll find just about all of the highly collectible and blue chip artists’ work sought by wealthy collectors that you would find at Art Basel. Art Miami also makes great efforts to spotlight Miami galleries, museums and artists. Support local!

  • Dates: December 3-8 at the Art Miami pavilion in Downtown Miami
  • Milestones: Returning for its 30th edition, Art Miami is recognized as one of the preeminent international modern and contemporary art fairs, Art Miami will showcase an array of iconic and important art works, dynamic projects and special installations from more than 170 international galleries from nearly 22 countries representing 69 cities.
  • The Platinum VIP Preview on December 3rd will benefit the Perez Art Museum Miami.
  • Adult Admission $55.00; Seniors $35.00; Students (12-18) $35.00

The Art Miami Pavilion, One Herald Plaza @ NE 14th Street, Downtown Miami. On Biscayne Bay between the Venetian & MacArthur Causeways | www.artmiami.com

Aqua

Sister to Art Miami, here’s the perfect example of supporting local and emerging artists. I love this fair and most of the art is affordable for people like you and me. They offer some great programming too and I’ve enjoyed in the past, sitting down and listening to one of their talks. Looks like this year guests can enjoy visual performance art.

  • Dates: December 5-8
  • Held at the Aqua Hotel in South Beach, the unique setting (open courtyard and rooms transformed into art exhibition spaces) has become a favorite gathering spot for collectors, curators and art lovers to discover fresh talent and acquire new works while exchanging cultural ideas and forming meaningful connections.
  • Milestones: Presenting its 15th year and last year recorded the strongest sales and attendance to date.
  • Adult Admission $25.00; Seniors and Students $20.00

Aqua Art Miami at the Aqua Hotel, 1530 Collins Ave., Miami Beach, FL 33139 | www.aquaartmiami.com

Bathtub art piece seen at Design Miami 2017

Design Miami

If I’m not staring at new works by Porky Hefer at Southern Guild, you’ll find me swooning over very expensive ceramics or an Armani Casa living room. A girl can dream right? Since I love sculpture, functional art (and I know artists and designers hate that term) makes so much sense. I want to fill my house with objects that I can touch and maybe use now and then.

  • Dates: December 4-8
  • Updates: Design Miami will take place for the first time in the newly completed Pride Park with its entrance directly facing Art Basel at the Miami Beach Convention Center. The reconfigured fair tent will have a glass façade at the entrance to house the new Design Forum presented by SCAD (Savannah College of Art and Design.) Occurring alongside Art Basel in Miami and Switzerland, Design Miami/ has become the premier venue for collecting, exhibiting, discussing, and creating collectible design.
  • Now in its 15th edition, Design Miami 33 galleries and 14 Curio presentations from 13 countries, including three galleries exhibiting for the first time.

Convention Center Drive; Between 18th and 19th Streets, Miami Beach | https://miami2019.designmiami.com/

NADA

I really love NADA (New Art Dealers Alliance) too. Maybe’s it’s the Ice Palace’s interior black walls and curated gallery spaces that make me feel like I’m walking through Soho on an autumn day. These curated spaces appeal to the intellect, but don’t feel shy to ask questions. There are millions of artists and you can’t know them all.

  • Dates: December 5-8
  • Presenting its 17th edition, NADA will showcase a diverse selection of local, national, and international galleries with 136 exhibitors representing 56 cities from 25 countries. The fair continues to grow in the 17th edition, welcoming 28 first-time exhibitors and 71 NADA Member galleries.
  • Adult Admission $20.00; Seniors and Students $10.00

Ice Palace Studios, 1400 North Miami Avenue, Miami, FL 33136 | www.newartdealers.org

PULSE Art Fair

Last year was my first year at PULSE. I must admit, it’s a little out of the way and parking is not easy. Yes, you can do valet at the Eden Roc if you’re okay with the fee. However, don’t let that stop you. You have options: shuttles run between the main fairs and you can park further south and take a rideshare. The galleries are worth any little inconvenience.

  • Dates: December 5-8
  • Milestones: Celebrating its 15th anniversary and announced its new fair director, Cristina Salmastrelli. Visit over 60 globally-renowned galleries and artists. New this year is PULSE Perspectives, a dual language programming series presenting talks and tours in English and Spanish. Find a variety of programming and also a wellness lounge and restaurant in partnership with Eden Roc/NOBU Hotel Group.
  • Adult Admission $35.00

Indian Beach Park, 4601 Collins Ave., Miami Beach 33140 | https://www.pulseartfair.com/

SCOPE Miami Beach

Here’s a great fair for young collectors and who can resist the location right on the South Beach sand? You’ll find works that are bold and gutsy, rich in statements about society and the many complications that we face today.

  • Dates: December 4-8
  • Returning to Miami Beach for its 19th edition, SCOPE will welcome 134 diverse contemporary exhibitors featuring The New Contemporary, a genre that stands as a critical contribution to both global politics and local community engagement. New to the pavilion this year is OASIS, an experiential multidisciplinary program located in our expanded Atrium. OASIS will present daily programming featuring large scale installations, music performances, and panel discussions while continuing our long-standing commitment to wellness.
  • Adult Admission: $40.00

801 Ocean Dr, Miami Beach, FL 33139 | https://scope-art.com

UNTITLED, ART Miami Beach

If I had to choose a favorite art fair, UNTITLED, ART would be it. I really enjoy visiting galleries that focus on curation. The Untitled team is made up of curators, designers and architects providing not only an overall cohesiveness in the quality of galleries it selects, but in the fair design itself. It’s a pleasant and stimulating place to be. The natural light flows in through the skylights. I just love how each gallery is set back differently and the concept is open – not boxy like other fairs.

  • Dates: December 4-8
  • Find a collection of 126 international galleries and nonprofit spaces from 28 countries and 57 cities make up the 2019 roster, carefully selected by Artistic Director and Curator Omar López-Chahoud.
  • Adult Admission: $40.00

Ocean Drive and 12th Street, Miami Beach | https://untitledartfairs.com/miami-beach

Flashback

Here’s a look back at some of the events I’ve attended in past years.

Albedo by Tomas Saraceno for Aerocene Opening Brunch | Art Miami 2018
Pharrell Williams Private Concert at 1 Hotel South Beach 2019
Perrier Jouet Champagne Dinner at Leynia, Delano Hotel (South Beach)
Jeff Koons Unveils Ballerina and Pluto and Proserpina at Oceana Bal Harbour

Put on your comfy and stylish shoes and I’ll see you there!

Read my past and future published articles here and follow @AllegoryPR #MyArtEscape for daily Art Basel, Miami Art Week updates.

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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.

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Dame un Beso on #GarnachaDay!

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

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

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

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

You can also follow them on Instagram and Twitter @vinoscarinena

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

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

Need the basics? Check out this video:

The Wines

Bodegas Paniza @panizawines

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

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

Fábula Garnacha from Bodegas Paniza | 100% Garnacha

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

Grandes Vinos @grandesvinos_ca

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

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

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

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

Bodegas San Valero @bodegasanvalero

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

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

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

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

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

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

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

@AllegoryPR #MyArtEscape

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

I’m back from Spain and what better way to celebrate Wine Wednesday than with an authentic Spanish food and wine pairing?

Unlike Madrid, it was a challenge to find a good selection of wine by the glass in Granada. Possibly, it’s a cost consideration or because many restaurants cater to tourists who even without knowing Spanish, were able to say, “Tinto, Ribera or Rioja.” (Note that Ribera del Duero is a mouthful, so saying Ribera is good enough.) While a glass is a bargain at about 3.50 Eu, you can get a glass of Granada wine for 2.50. Even the cheapest wine is good wine, but expect only simple and pleasant juice.

Luckily, if you want a better choice, buying a bottle of wine is very affordable and if you want good food, it’s best to stray from the tourist path. In the case of Granada, that means wandering the hilly streets, turning sharp corners and getting lost. I found the best way to find a good restaurant was not to look at the menu, but see which ones were inhabited by locals.

The lower end of El Albaicín (Albayzin in Arabic) is filled with tea houses and Moroccan restaurants. While I’m sure many are great, the streets are crowded with tourists and peddlers. Head up to Paseo de los Tristes where the street opens up to a stunning view of the Alhambra. On Saturday, there is an artisan market and whether you are sipping on Cava like me or just soaking in the views, you’ll enjoy being serenaded by gypsy musicians or even more so, gentle breezes that flow between the River Darro and Alhambra set high above on one side and the hills of El Albaicín on the other. This district is worthy of its own blog post, but if you need to know more, here’s a good start. One very important thing not mentioned in this article is that in 1994, El Albaicín was declared an UNESCO World Heritage site.

The Culinary Journey: Restaurante Ruta del Azafrán

Typically, I find the dish to match the wine, but since I’m not the one cooking, the star of this post is the food. I am reluctant to say fusion because today, that seems to denote trendy experiments. Perhaps, the synonym “blending” would be more accurate. Southern Spanish/Mediterranean cuisine with international flare, while uniquely paying homage to Azafrán/Saffron – the world’s most prized and expensive spice. DYK that saffron was once used as currency? Read more here.

In a recent interview with Ruta del Azafran’s Head Chef, Antonio Martínez, he says: “The gastronomic panorama of Granada is difficult, but full of possibilities.” Martínez elaborates that gastrotourism is minimal in Granada and the majority of tourists are seeking Tapas and drinks. Read the full interview here.

Here’s what I ate for lunch on two separate occasions. (If my stomach and time allowed, I would have tried the whole menu!)

  • Milhojas de manzana y queso de cabra con reducción de Pedro Ximénez
  • Crema del verduras
  • Cous-cous de pollo
  • Tataki de atún con pickles de piña
  • Salmón a la plancha con salsa de azafrán

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

On this trip and in pursuit of wine education, I was determined to discover wine beyond Tempranillo and regions other than Rioja and Ribera del Duero, as well as focus on modern Spanish winemaking. As mentioned above, I was disappointed not to find much selection in Granada, but fortunately as time went on, variety found me and most times by accident.

While you may not pair sparkling wine with steak, it’s a suitable pairing for starters, seafood and lighter dishes and of course, enjoyed just by itself. Dominio de la Vega, Idilicum Cava Brut is made from 100% Macabeo (an indigenous Spanish grape called Viura in Rioja.) Dominio de la Vega is a family winery located in the Valencian region of Utiel-Requena, within the Denomination of Origin of the same name.

Background Info on the Winery: “A high plateau of destitute clay and limestone soil, with an altitude that varies from 600 to 900 meters. The climate is continental with a great Mediterranean influence: very cold winters and very dry and hot summers with scarce rainfall. The altitude and the sea’s influence give our cava and wine their features, like their freshness and great maturity.” Read more about the harvest here.

As you may know Cava is made in the traditional method just like Champagne (le méthode champenoise.) If not, it would be labeled as sparkling wine. If you are unfamiliar with this process, a Cava specific introduction can be found here. As noted in this article, the main types of grapes used in the production of Cava are the Macabeo, the Parellada and the Xarel·lo – all of which bring their own unique characteristics to the sparkling wine.

If you are more familiar with wine, you may find this article written by Jancis Robinson quite interesting: Macabeo/Viura – the Cinderella grape? After reading it, I realized how fortunate I was to drink a wine made from 100% Macabeo and hope that in order to inspire the demand for it, you try Idilicum too.

El poema, la canción, la imagen, son solo agua extraída del pozo de la gente, y se les debe devolver en una copa de belleza para que puedan beber, y comprendan ellos mismos. ~ Federico García Lorca

The poem, the song, the picture, is only water drawn from the well of the people, and it should be given back to them in a cup of beauty so that they may drink – and in drinking understand themselves.

Federico García Lorca was born in Granada. His works were banned during Franco’s dictatorship and he was executed by the Nationalists during the Civil War. While visiting Cuevas del Sacromonte, I was fortunate to hear an actress from Extremadura recite one of his poems .

Granada is magical. Google Maps won’t take you where you should be. The magic begins once you resign to getting lost.

Until next time, keep your glass empty and let it be filled with spontaneity. Pair it with a dish of curiosity and may it lead you to deeper understanding of both yourself and the world.

@AllegoryPR #MyArtEscape

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Memories, Movies and La Meseta

If you’ve been following my Blog or are connected with me on social (@AllegoryPR #MyArtEscape,) you’ll know that I’m slowly making my way through the Society of Wine Educators (SWE) Certified Specialist of Wine Guide. I’m on Chapter 11. Don’t ask me when I’ll be done, because I don’t know. I spend my whole professional life a slave to deadlines so, I’m in no hurry and enjoy getting lost in the process.

It’s been a long time since I’ve applied myself to studying and I’m not sure even when in University, if I ever studied correctly. However, at this stage of life it just doesn’t seem good enough to memorize facts and strategize on how to pass a test.  I want to really learn wine, so going beyond the textbook is a satisfying journey. There’s so much out there: YouTube, podcasts, the internet at large, and of course, “applied” studies – Cheers!

Photo | Creative Commons

I’m fascinated by soil and climate conditions and, in the case of Spain, time spent studying Spanish film and art has become so much more meaningful. For example, in the films of Carlos Saura or Victor Erice, the use of metaphor was a means to project ideas about life under the Franco dictatorship without being censored. A desolate landscape (La Meseta,) the countryside and the forest, are symbols of Spain’s isolation from the rest of the world and a sociological emotional state. Now, there’s really no connection to Spanish wine here, but to me every time I read about a region, a scene from a movie pops into my head!

2017 Bodega Javier Sanz Verdejo
Photo Credit | Author

The Wine: 2017 Bodega Javier Sanz Verdejo

This delicious white wine is made from 100% Verdejo grapes from the Rueda DO ( Denominación de Origen.) Rueda was formed on a former riverbed of El Ebro river. As part of Castille y Léon encompasses the northern part of La Meseta Central. Whereas, Ribera del Duero is known to produce some of the best Tempranillo wines in the country, Rueda produces the region’s best white wines. Many of the Javier Sanz’s vines are 40 years old.

The Rueda region is characterized by extreme weather conditions — hot in the day and cold at night. The vines grow like bushes, close to the ground allowing the grapes to ripen at night in soil that has retained heat, but are protected by extreme heat during the day.

Isn’t nature grand?

Tasting Notes: Javier Sanz Verdejo is the best expression of Rueda and its terroir: Youthful and bright, with light shades of green. In the nose, its shows fresh and lively varietal notes of sweet grapefruit and pineapple, combined with anise and fennel as well as floral aromas. Bone-dry in the palate, its medium body is coupled with a crisp, refreshing acidity that make it perfect to drink at all times. Read more here.

The Javier Sanz Viticultor “philosophy is based on the conservation of pre-phylloxera vineyards, local grape varieties, and the recovery of varieties that have almost become extinct.”

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

The Dish: Baked Red Snapper

I paired the Verdejo with baked Red Snapper with pine nuts, garlic, slices of fresh tomatoes, lime zest and olive oil. On the side were roast baby potatoes and sautéed asparagus. A little bit of research, spontaneity and cooking instincts was my recipe. Oh yummy!

Some Thoughts on Modern Spanish Winemaking

In Spain, modern winemaking is focusing more on its origins such as cultivating indigenous grapes, revitalizing varieties beyond Tempranillo and showcasing regions other than Jerez and Rioja. There is a growing confidence among winemakers to produce wines that have a unique Spanish character, but moving away from traditions of being fermented for long periods in oak. Balance, freshness and quality…read more here.

During my stay in Spain, I hope to discover more modern wines and taste some that are made specifically by indigenous Spanish grapes whether that be a varietal or blend.

Just as it is important to preserve culture and traditions, I think these new ideas of creating a truly Spanish wine characteristic is exciting!

The Metaphor

It is common knowledge that grapes do well in the poorest soil conditions where they have worked hard to find water and nutrients. The growers cultivate the plants, making sure that the right type of pruning and vine training systems correspond to the climate and conditions.

Some of the most outstanding people have come from dire conditions. If things come too easy, we can take life’s opportunities for granted. It’s cliché I know, but we should give it some deeper thought every now and then.

Man takes root at his feet, and at best he is no more than a potted plant in his house or carriage till he has established communication with the soil by the loving and magnetic touch of his soles to it.

― John Burroughs

Until next time, keep your feet on the ground and glass full of wine. There’s a tradition to keep and a life lesson to be told.

#MyArtEscape @AllegoryPR

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Garnacha and Another Quixotic Wine Pairing Adventure

Once again, I’m taking #MyArtEscape overseas! What better way to prepare for a trip to Spain than to dive into the pot and uncork some knowledge? Ole!

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

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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.

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500 Days of Rosé (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.

Credit: Image by Paul Brennan from Pixabay

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.

Some Wine Highlights

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!)

France

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 two other methods: maceration and blending.

Spain

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!)

USA

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!

Italy

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%

Winebow had someone making cocktails too, showcasing some of their liqueurs and spirits. Delicious!

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!!)

@AllegoryPR #MyArtEscape

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

Rosé from Argentina

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.

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Grape Expectations: Metaphors and Correlations

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

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

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

The Dish: Braised Beef Ragu with Pappardelle Pasta

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

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

The Wine: Gaja Sito Moresco Rosso Langhe 2014

Nebbiolo of Barbaresco — Creative Commons

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

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

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

Langhe

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

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

Creative Commons

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

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

The Metaphor

Oh Canada!

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

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

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

Photo Credit

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

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

#MyArtEscape @AllegoryPR

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

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Lavender, Leather and Lactic Acid

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

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

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

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

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

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

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

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

Lavender from Herban Tapestry located at Yellow Green Farmers Market

A Little History of Lavender

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

Creative Commons

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

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

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

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

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

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

Lactic Acid

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

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

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

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

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

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

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

#MyArtEscape @AllegoryPR

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