It’s a sunny and warm day in South Florida and the
streets are empty. I ran 4.11 miles and I saw about six people and a few cars.
(Please cars, watch out for pedestrians and runners – red light still means
stop.)
Beaches are closed in South Florida.
Many people are struggling to live with the new norm, “working
from home.” Plus, homeschooling the kids too?
Although I’ve worked remotely for years, it’s still
strange to think that I won’t be driving south to Miami for meetings any time
soon. I’m starting to regret all of the times that I complained about traffic. Seriously, who misses traffic? I do.
Work Day Breakfast: One or two oatmeal bars, fresh fruit and a homemade Tumeric Shot.
Everyone needs a fast breakfast even when working from home, because no one wants to start the day with a full inbox and a sink full of dirty dishes. Because we’re experiencing a shortage of certain food items, I’ve created a Feeding Five Under Twenty-Five $blog series designed to give ideas on how to make food on a budget and with what is (hopefully) available in both your pantry and the grocery store.
Today’s recipe is Oatmeal Breakfast Bars. One bar along with fresh fruit and yogurt make a complete and nutritious breakfast. It’s also vegan-friendly. I adapted a chocolate oatmeal cookie recipe as follows:
Use an egg substitute and gluten-free flour if desired.
Preheat oven to 350°
1 c Crisco
½ c brown sugar
½ c cane sugar
2 tbsp of egg substitute dissolved in 3 tbsp of water
1 ½ tsp of vanilla extract
1 ¼ c all-purpose flour; ¼ c whole wheat flour
2 tsp cornstarch
½ tsp baking powder
¾ tsp salt
½ tsp cinnamon
3 c of old fashioned rolled oats
¼ c of Chia seeds
1 ¼ cup of raisins or dried fruit or combo (I used just raisins the first time and then raisins and chopped dates the second time. Craisins would be good too.)
You can mix this by hand if you don’t have an electric mixer.
With a mixer, combine the Crisco and sugars.
Combine the dry ingredients in a small bowl.
Combine the oats and Chia seeds.
Dissolve the egg substitute in the water and
whisk until smooth.
Combine the sugar/Crisco mix with the egg mix
and Vanilla.
Once combined, slowly add the dry ingredients
into the Crisco/sugar/egg/vanilla mix.
Stop the mixer and stir in the oats and dried
fruit until combined.
Lightly grease a 9×13 non-stick pan or line a
pan with parchment paper.
Press the mix into the pan so even on all sides.
Bake at 350° for about 30 minutes or until
golden.
Notes:
Someone asked me on Twitter if this recipe is gluten
free. Since flour is used more like a binder, I think any gluten free flour
would do. I’ll give it a try sometime.
Oatmeal breakfast bar(s) with fresh fruit and a tumeric shot mixed with seltzer.
If your bars crumble, save the crumbs to add to yogurt
as a topping or eat them on the spot!
From someone who works from home, I know that finding free time is just as hard as when you work from an office. I put in more hours per day than I should and take the laptop from room to room thinking that I’ll just use it to read or watch videos at night. However, I end up answering emails. If you’re like me, try to leave the laptop “at the office” and spend time reading an actual book, rather than the tablet.
Find time for this recipe knowing that you’ll have a
quick and nutritious breakfast for at least the next few days. Good luck and
stay strong!
“Hope makes a good breakfast. Eat plenty of it.” ~ Ian Fleming
Whether it’s what I call my “Kitchen Lab” experiments or opportunities to attend wine tastings and seminars, or travel adventures, here are some highlights.
Follow the details on my Instagram stories @AllegoryPR #MyArtEscape.
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.
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
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
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
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.
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
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.
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.
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.
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 2018Pharrell Williams Private Concert at 1 Hotel South Beach 2019Perrier Jouet Champagne Dinner at Leynia, Delano Hotel (South Beach)Jeff Koons Unveils Ballerina and Pluto andProserpina 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.
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.
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
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 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.
Once again, I’m taking #MyArtEscape overseas! What better way to prepare for a trip to Spain than to dive into the pot and uncork some knowledge? Ole!
Photo Credit: MPascual Pixabay
I’m not sure which came first: the dish or the wine idea, but I was determined to find a wine made up of 100% Garnacha (known as Grenache in France and Cannonau in Sardinia.) As you know, I love rosé and Grenache is used in many of these wines from Southern France. It is usually blended with other grapes such as Cinsault, Mourvedre and Syrah. Now, Grenache is a red grape and I’ve explained how pink juice comes about in a previous blog (or you can Google it to learn more too.) This grape is also used for Châteauneuf-du-Pape and I’ve talked about it before as well.
Some grapes like the Nebbiolo, for example, haven’t found much success outside of their indigenous territory. However, Garnacha has easily adapted in other parts of the world with great success and after Tempranillo, it is the second most planted red grape variety in Spain. Do a little research and you’ll see that it has survived disease and drought, making resilience a large part of its popularity.
Alto Moncayo 2016 | Photo Credit: Author
The Wine: Alto Moncayo 2016
I know very little about Spanish wine and
wanted to get out of my comfort zone and try something new. Today’s choice far exceeded my expectations!
Founded in 2002, Bodegas Alto Moncayo is a winery located in the Campo de Borja D.O (short for denominación de origen, a classification system used primarily for Spanish wines) located northwest of the province of Zaragoza. Check out this video produced by Bodegas Alto Moncayo that will put the location into perspective. The vineyard is 500 metres above sea level in the highest part of the town of Borja and to the south its namesake El Moncayo, which is the highest point in the Iberian Mountain Range. You can find out more about this area here.
DYK that after Switzerland, Spain is the most mountainous country in Europe and after Italy and France, produces the largest amount of wine? The three countries together produce almost half of the wine made in the world!
Alto Moncayo is the winery’s flagship and it has received lots of acclamation. Although the winery itself is very young, the vines are between 40 and 70 years old and the wine is aged in new barrels for 20 months. As described on their website: “It has a remarkable complex nose, with balsamic aromas, redolent of black fruit, roasted notes and a very good structure in the mouth” and you can read more here. I’m getting a little better at aroma and flavor profiles, so I would add that dark cherries, chocolate and tobacco were also present, but remember a lot of this is subjective so I don’t want to impose on your own interpretations.
Wine snobbery aside, I can conclude that it’s just yummy and I’ll be dreaming about it for days!
Photo Credit: Author
The Dish: Spanish Rice, Chicken and Chorizo
Living in South Florida means that there are many versions
of Arroz con Pollo (rice with chicken), but today I wanted something typically
Spanish. I think what sets this dish apart from others are the dry rub mix and
fresh ingredients. Don’t compromise and use prepackaged seasonings or tomatoes
from a can or jar, ugh.
Here’s another secret: rinse the short or medium grained rice (in this case 1.5 cups) and then soak it in a bowl filled with cool water for about 20 minutes and then drain and rinse again.
Photo Credit: Author
Rub the dry spice mix on four chicken legs each
cut to separate the thigh from the drumstick. Be sure to get the spice under
the skin too.
Photo Credit: Author
Chop one large tomato, a medium sized red onion,
4 garlic cloves and a green pepper.
Warm a Dutch oven and coat it with about a tablespoon of olive oil and brown the chicken legs until slightly crispy; remove from pan.
Photo Credit: Author
Add the equivalent of two large chorizo sausages
removed from their casing, and brown the sausage.
Add the onion and green pepper and sauté with a pinch of salt followed by the tomatoes, tomato paste and garlic. Add 3 cups of (low or no salt) chicken stock. Cover and bring to a boil and simmer for 20 minutes.
Photo Credit: Author
Remove the chicken and bring the liquid back up to a boil before stirring in the (drained) rice. Gently place the chicken back into the pot, cover and reduce the temperature to low to allow enough time for the rice to cook through – about 20 minutes. Remove the Dutch oven from the stove and let the Arroz con Pollo stand covered for at least another 10 minutes. ** This last step is key to get that soft, but not mushy texture.
Finish the dish with a squeeze of lime and fresh, chopped cilantro. I found the recipe here.
Photo Credit: Author
Note: The Alto Moncayo is a bold wine and may not have been the perfect match for this dish. I’m now thinking that a Garnacha blend may have been more suitable. While I wouldn’t pair it with a steak or a tomato based beef stew, I think roast pork with seasoned, roast potatoes may be a better fit. (I have an amazing recipe for bacon wrapped pork tenderloin that I think would be perfect.)
Photo Credit: Douk Pixabay
Buen Viaje!
If you’re anything like me, a lot of planning goes into every vacation. I’m not just talking about booking a plane ticket and hotel. When I go somewhere, I go deep into research. I’ll be visiting one of the places on my “Bucket List,” the Alhambra in Granada and I’ve already booked an apartment in Madrid in Barrio de las Letras near The Art Triangle. The first being the place where Cervantes lived when in Madrid and the second, home to La Reina Sofia, the Prado and Thyssen-Bornemisza museums. There’s a farmer’s market nearby and, since Spain holds the record of the most bars per inhabitant, I’ll be drinking vino and Cava for days!
It’s so me, I know: #MyArtEscape.
Photo Credit: Gabrielmbulla Pixabay
Adios!
If anyone out there in Google land is reading my blog (okay I know some of you are because I read Google Analytics), you’ll know that I end each post with a quote. Although, I have not read Don Quixote, (but may try to read at least Spark Notes before going to Spain) I have no idea in what context this quote is placed. We could read it literally and say that if you’re hungry anything tastes good, which sounds like something my British mother would have said when putting a plate of liver and boiled potatoes in front of me. No lie and probably there was some boiled carrots too. Triple ugh!
Or, knowing that Don Quixote was a dreamer, we could see life as a Quixotic journey and the experiences and knowledge we acquire along the way, are the best seasoning in the dish. Who knows?
La mejor salsa del mundo es el hambre, y como ésta no falta a los pobres, siempre comen con gusto. (The best sauce in the world is hunger and since it doesn’t leave out the poor, they always eat with pleasure.) ~ Miguel de Cervantes
Until next time, inhale curiosity, swirl spontaneity and
taste the joy of travel whether that be through a book, a painting, a trip or a
glass of wine. Salud!
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.
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.
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 twoother 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.
