Yesterday evening, I was aimlessly walking in the streets of Madrid and –almost unexpectedly– I ended up at the so-called Ballesta Triangle. For those who have not ever heard of it before, this is a nice, central neighbourhood that a group of traders is trying to upgrade. For this purpose, a great deal of initiatives has been set in motion, such as the opening of several fashion shops, art galleries and even flea markets. Well, as I was telling, I was walking down Valverde Street when I found a little wine shop called Vinario that caught my eye. I decided to go in and have a look.
Together with a thorough selection of wines, I found out that they also organise tasting courses, food and wine matchings, visits to wineries and even private dinners at a certain penthouse in the city. The shop is managed by Félix Lanz, oenologist and specialist in Sherry wines, with whom I had a pleasant talk about manzanillas, finos, amontillados, Pedro Ximénez and other wines from our dear lands. If any evening you fancy a lovely walk and –subsequently– a nice conversation on wines, this is a place not to be missed.
Julio 21, 2008
Just in case someone has not heard of this, the final of the 17th Edition of the “Gold Nose” Contest will be held on June 21st and 22nd in the Eurobuilding Hotel in Madrid. As many of you know, this is a prestigious competition, the aim of which is to find Spain’s best sommelier among over 400 candidates, who will have to judge wines such as Tío Pepe, Beronia Reserva 2001 and Vilarnau Gran Reserva Vintage. Nothing more, nothing less.
Besides, for all those who –like me– have not reached that superb smelling ability yet, the contest offers the chance to attend a tasting course open to the general public. This is a good way to improve our techniques and to extend our knowledge on wine. Now, the best part: competitors will have to make a list with the best wines in the country from more than 100 previously-selected types of wine. Make your bets!
Junio 20, 2008
As the Spanish rhymed saying goes: eating without some wine is a misery or (just) a mistake. Well, many people are not only satisfied with a nice wine to go with their meals, but also they use wine to cook real delicacies. In these occasions, wine changes its status: from a simple accompaniment, it becomes another important ingredient in our dear gastronomy.
Today’s recipe is dedicated to all these people: Ox sirloin with wine and fresh foie. Nothing more, nothing less.
Ingredients
Olive oil, salt and pepper
50 g sugar
4 slices of fresh foie, 50 g each
1/2 l meat broth
50 g butter
2 golden apples
4 ox sirloins, 200 g each
1/4 l Nectar PX wine
1/4 l Les Planes Chardonnay wine
Preparation
Put the apples, peeled and chopped into slices, on a tray, together with the Les Planes Chardonnay, the butter and the sugar. Let it cook in the oven for about 15 minutes at 200 C. Then reduce the Nectar PX to one third in a small saucepan and add the meat broth. Season the sirloins with salt and pepper and then fry them in some olive oil. Lightly sauté the slices of foie, seasoned with salt and pepper too, in the frying pan, and put them on the sirloin. Once on the plate, cover the whole with the sauce and use the apple as a garnish. Enjoy your meal!
Mayo 22, 2008
This American state leads the production of wine in that large and singular country. Without doubt, every wine enthusiast knows that the Sonoma and Napa Valleys, along with the Lago and Mendocino Counties, belong to a major wine producing zone only 100 miles away from San Francisco. However, there are other less known vineyard areas scattered across the state.
The climate and soils of California are particularly suitable for the growing of certain specific grape varieties that produce wines of superior quality. The California chardonnay and sauvignon blanc grapes give excellent white wines, whereas the cabernet sauvignon variety produces superb red wines. Zinfandel is another prestigious Californian variety from which a delicious red wine is obtained.
If I have to be honest, though, I prefer Spanish wines, the ones from my dear, little country.
Abril 17, 2008
We Spaniards usually have some cava at the end of a meal; however, this sparkling white wine can very well be used for many recipes, or just be the perfect match for countless dishes. At Madrid’s numerous Japanese restaurants, for instance, cava wine is being more and more recommended to accompany sushi. I will talk about this on another occasion: today I am going to suggest a simple and delicious recipe that uses cava as an ingredient:
Ingredients
1 trickle of virgin olive oil
2 lobsters
1 glass of Vilarnau brut cava
1 pinch of salt
1 dash of ground black pepper
Preparation
Cut the lobsters along into two equal halves, from head to tail. With a pestle, break the shell around the pincers. Then put both lobsters into a clay casserole; add the salt, pepper and olive oil.
Pre-heat the oven at 180º and put the casserole inside. Let it cook for around 10 minutes. Then add the glass of Vilarnau and pour it over the lobsters; let it cook again for 10 more minutes on the grill position.
Do not hesitate to drink the remaining of the cava bottle to accompany this dish.
Abril 13, 2008