Filed under: Wine, Winemaking | Tags: British Columbia wine, Canada, ice wine, Olympics, Winemaking Process
With the Winter Olympics about to start, people from all over the world will be arriving in Vancouver this week to experience the local flavor and tastes of western Canada. This could mean a big surprise for some, as British Columbia is an emerging and pretty serious wine region they may not have expected.
Okanagan Valley vineyards (photo: keepitsurreal)
Okanagan vineyards (photo: Kelly Nigro)
Although it is relatively small, British Columbia is Canada’s fastest growing wine region. It’s home to 5 main DVA’s (Designated Viticultural Areas), similar to the many D.O.’s we have in Spain: the Okanagan Valley, Vancouver Island, the Gulf Islands, the Fraser Valley and the Similkameen Valley, and each produces a wide range of wines. The ratio of red to white grape varietals planted is almost even, but some of the most well known B.C. wines are made from Pinot Gris, Pinot Blanc, Chardonnay and Gewurztraminer. Top red wines include Pinot Noir, Merlot, Cabernet Sauvignon and Cabernet Franc.
This is also the home of some of Canada’s best ice wine. Ice wine is made from grapes that have frozen on the vine, which concentrates the sugars in the berries and produces a delicious sweet dessert wine. The grapes must be harvested and pressed while the air temperature is -8°C (17.6°F) or lower, so they are often picked at night. Now that’s cold!! Because the process for making ice wine is so labour intensive and a smaller amount of wine is produced from the frozen grapes, ice wines can be very expensive, but I love them!!!
frozen grapes for ice wine
Ice Wine (photo: dulcie)
Olympic guests will have a great opportunity to sample some fantastic wines while in British Columbia! I wish I could go…
-Rocio
Here comes another post about cupcakes!! Just like every other girl, I love jewellery, and I don’t know why, but Tiffany’s jewellery seems to sparkle more than any other, so I guess we all love the Tiffany color too. It’s even recognized as the Tiffany color, so much so that many people told me while I was touring the States how much they loved the Tiffany color of our Verdemar label!!
So as you can see I had breakfast at Tiffany’s and it was yummy!!!
-Rocio
Filed under: Spain, Wine, Winemaking | Tags: Spanish Wine, underwater cellar, Winemaking Process
photo: P. Urresti
The latest crazy thing I read about wines is a cellar under the sea. To promote sea activities the City of Vizcaya in northern Spain has just settled 4.500 bottles in an iron cage at 14 meters below the sea. To avoid neoprene pirates from stealing the precious treasure, the cage is surrounded by cameras and electronic devices. The cage is made of stainless steel, 10 by 15 meters, divided into small baskets, where the wine will age until it’s ready to be enjoyed.
So the sea water doesn’t enter into the wine bottles, they need a special closure, a special synthetic top, as a cork wouldn’t solve this problem.
This is not the first attempt to study how wines develop under the sea, with the differences in pressure, influence of the tides, the ocean currents, etc. In Chile, Patricio Casanueva was a pioneer in doing this, causing shock and scepticism inside the wine community.
His results were surprising, to say the least, as the wines seemed to develop a higher level of carbon dioxide, more aromas and a more velvety sensation on the palate.
I’m curious… Would you buy a bottle of wine because it’s aged under the sea to see if it tastes different?? I think I would, at least once to compare!!
-Rocio
Last Saturday I went for the first time to the very trendy-just opened-impossible to get a table Bar Tomate, in Madrid.
It is the latest project from Tragaluz, a family company who started in 1987 in the restaurant business, and since then they have opened 16 more places with amazing success, each of them different from the other… Japanese food, Italian, seafood, modern Spanish food, Chinese, cocktails, etc. They all have one thing in common; the decoration, atmosphere and details of all the restaurants are amazing.
I’ve been in a couple of their places, one in Barcelona and last Saturday to the only one they have in Madrid. Just before Christmas I went to Barcelona for a friends wedding (yes, I’m at this age when I have 6-8 weddings a year…), and the day after the wedding I went with friends to Cuines Santa Caterina, a restaurant from the Tragaluz Group inside the Santa Caterina market, where you can sit at the bar or at the tables, and they even have a space called The Library, located in the second floor and perfect for groups. There are different spaces where you can order different foods, like vegetarian/Japanese, Mediterranean, Asian, and the menu is digital and shown on the walls, so the different dishes are displayed all around the place on the digital boards. It looks quite industrial, and the decoration makes you feel you are having dinner or lunch inside a warehouse. We had a great time and the food was good, great for casual meals with friends.
In Madrid, Bar Tomate is the “it” place right now. Impossible to get a table, a place to see and to be seen, crowded with beautiful and sophisticated people, where you can have breakfast, an aperitif, lunch, an after work drink, dinner, or drinks and cocktails until quite late. They open everyday from 9am to midnight and Thursday, Fridays and Saturdays they are open until 2.30 am. The place has also this industrial look, with big windows and pretty open spaces.
We were 8 at our table and definitely enjoyed dinner and had fun. Three bottles of wine, good food and good company is all I need to have fun. The menu is pretty long; pizza, pasta, fish, meats, vegetables, salads, and wonderful desserts. We ordered to share the Pizza Fontina with truffle, mushroom croquettes (but a special kind of mushroom called ceps), and a vegetable wok. I had the American Burger and it was great!!
Ceps Croquettes
American Burger
When we finished our dinner I was surprised to see the place so full of people having drinks, so we went to the bar and stayed there until 2 in the morning. Then we went to a couple more places, but that’s another story…
-Rocio
Last week a nearly magical event took place in Madrid. The city welcomed many wizards from around the world, wizards that can transform ordinary ingredients (well, ok, some aren’t that ordinary…) into amazing creations. Welcome to Madrid Fusión 2010!!
For three days, chefs from many countries showed their new techniques under one theme: “The Ideas Theatre”, and debated about the latest trends, imagination, “eco-gastronomy”, new talents and managing.
Warm cheese ice cream
Mackerel with Bloody Mary
The speeches approached a lot of different topics, from genetically modified food, high cuisine at approachable prices, truffles (at the event’s auction, two truffles from Soria went for 3.000€), cocktails, Rioja and chocolate, and many others. To close this edition, Madrid Fusión made a tribute to the chefs that have put Spain at the top of the world’s gastronomy: Ferran Adrià, Sergi Arola, Hilario Arbelaitz, Juan Mari Arzak and Elena Arzak, Martín Berasategui, Quique Dacosta, Dani García, Andoni Luis Aduriz, Joan and Jordi Roca, Pepe Rodríguez Rey, Marc Singla, Pedro Subijana and Marcelo Tejedor.
One of the most discussed bit of news was that Ferran Adrià announced he is closing El Bulli for 2011 and 2012 so he can focus on research in his laboratory to maintain the quality and innovation of the restaurant for the following years.
Between speeches you could walk through the corridors where different companies were showing their products and you could taste them: Spanish ham, cheeses, cocktails, wines, chocolates. Have you ever had Coca Cola with a fork and knife?? Paco Roncero and Dani García made it possible!! Watch this video!!
Can’t wait for next year’s edition!!!
-Rocio
Filed under: Tasting, Tempra Tantrum, Wine | Tags: interview, Tempra Tantrum
I wanted to share this wonderful article from Mary Gorman on TheKitchn.com. I met her last November in NY where we talked about Tempra Tantrum. I really enjoyed talking to her about the wines, the vineyard, the winery, the philosophy behind the wines, etc. I had a very nice time as she is very insightful, professional and wine knowledgeable!! Thanks, Mary, for this beautiful article!
You can also click here to read the article on the website.
Tempra Tantrum: Red Wines with Attitude from Spain
Tempra Tantrum – modern, confident, daring, and at $10 – great value! This is the name of a range of easy-drinking red wines from Castilla in the heart of Central Spain, the Spain of Don Quixote.
I first tasted these wines in November 2009, when I met with winemaker Rocio Osborne in New York. From the get-go I loved the look – vibrant earthy red, orange, maroon, and puce labeling gave each wine a distinctive look. The name Tempra Tantrum is derived from ‘Tempranillo’ – Spain’s most renowned grape variety. Each Tempra Tantrum wine is a blend of Tempranillo and one other variety. These are Grenache, Cabernet Sauvignon, Merlot and Shiraz.
I have to admit I was a little skeptical at first, wondering whether this was just another edgy label, masking a pretty ordinary wine. My concerns were unfounded. As I chatted to Rocio, her passion and dynamism lit up the room. She talked energetically about work in the vineyards, which are cultivated sustainably. Rocio is determined to become fully organic, which should be possible given the dry Mediterranean climate of the region. Tasting the four wines I was particularly struck by how well balanced each wine was, marrying ripe, vibrant fruit flavors with freshness, and a sense of place.
Rocio’s wines are all labeled with the appellation VT de Castilla (Vino de la Tierra de Castilla). The area of Castilla is in La Mancha, home to almost two thirds of Spain’s vineyards. For these wines Rocio has deliberately chosen to work outside the official DO system of the region because it gives her a lot more freedom and flexibility regarding which grape varieties to plant, how to cultivate the vines and how to make the wine.
La Mancha is a hot, arid region traditionally not known for high quality wine. However, over the past decade an unstoppable transformation has been happening. Forward thinking, passionate, quality conscious producers like Rocio, have stepped up the ambition level tremendously. Many are focusing on varietal wines, and international varieties. They have invested significantly in improving the vineyards, and dramatically changed the focus from quantity to quality.
Rocio pointed out as we talked “It is not one major thing that has made the difference, it is the attention to hundreds of small details that create change.” To which I would agree.
Tempra Tantrum Wines
While each of the four wines, could be sipped on its own, at home or with friends in a bar, they are also very food-friendly. As I read through the Kitchn posts last week, I particularly thought that Emily’s post on roasted almonds with orange and paprika would make a fantastic partner. Likewise, many of the nine pizzas that Emma talked about in her Friday post would be excellent to nibble on while sipping any of the four wines
Most importantly, these wines are great value at $10.00 / bottle.
• 2008 Tempranillo/ Grenache, VT de Castilla, Spain – Delicate and perfumed nose, raspberry, cranberry, cherry and sweet spices. Lively flavors and soft, juicy tannins. Real easy to drink. Great with aged Manchego or other hard cheeses, chorizo, arancini di riso, sardine toasts or simple pasta dishes
• 2008 Tempranillo / Merlot, VT de Castilla, Spain – Darker, more plummy aromas, with notes of mocha, espresso and spice. Lush tannins and ripe juicy flavors. Try with lasagna, paella, stuffed portabello mushrooms or an aged Gouda cheese.
• 2008 Tempranillo / Cabernet Sauvignon, VT de Castilla, Spain – Classic cassis and blackberry aromas, with earthy, peppery notes. Vibrant flavors, ripe but slightly firmer tannins. Would work well with a beef stew, roasted eggplant, vegetarian chili or marinated flank steak.
• 2008 Tempranillo / Shiraz, VT de Castilla, Spain – Lots of spice, pepper and black fruit aromas with leathery, spicy hints. Rich, smooth mouthfeel, yet fresh with lingering vibrant fruit. Great with lamb kebabs, beef burger & fries, pasta with a puttanesca sauce or short ribs.
Until next week enjoy!
Mary Gorman-McAdams, DWS, is a New York based wine educator, freelance writer and consultant. She hold the Diploma in Wine & Spirits from the Wine and Spirits Education Trust (WSET), and is a candidate in the Master of Wine Program
Have a good weekend!!
-Rocio
Next month in Vancouver, Canada, will be Spain’s 18th time participating in the Olympic Winter Games. Though we historically do better in the Summer games, we’ve participated in every Winter Olympics since 1936. Now, Barcelona, who hosted the Summer Games in 1992, is ready to revive its Olympic spirit, as it is going to bid for the 2022 Winter Games! After Madrid’s disappointing loss to Rio de Janeiro for the 2016 games, I’m supporting Barcelona 100%!!
Winter Olympic rings (photo: kevindooley)
A single city has never hosted both a Summer and Winter Olympics. Barcelona could be the first! Its only competition for the honor is Munich, as they hosted the Summer games of 1972 and are bidding for the 2018 Winter games.
Jordi Hereu, the mayor Barcelona, announced the bid this week. He recommended the outdoor sports to be held in the nearby Pyrenees Mountains, with all of the indoor sports being held in the city.
Other Spanish cities are also bidding for 2022 including Zaragoza, Huesca and Jaca (poor Jaca has been outbid 4 times for the winter Olympics). The Spanish Olympic committee will select which city to put forward by June of 2013, with the winning city to be announced in October of 2015. Canada, New Zealand and Romania are all expected to bid for these winter games, as well. It’s going to be a long time to wait for an answer!!
-Rocio
Continuing my fascination with unfamiliar wine regions, here is another one. Though with such a long history of winemaking, I can’t really call it “new”!!
Along the eastern border of the Black Sea, beautiful countryside, deep valleys and flourishing vineyards define the Republic of Georgia. The nearby Caucasus mountains and the Black Sea both influence the climate, creating fantastic conditions for wine cultivation.
Republic of Georgia (photo: gobe67)
Republic of Georgia (photo: gobe67)
Over 75% of Georgians earn at least a portion of their income from wine, and each village specializes in a particular type of wine. Kakheti is one of the most popular villages. If you make a trip to Kakheti in October, during the wine festival, you can see a town overflowing with grapes. You may even be offered a drink from a ladle lifting wine from a kvevri, a clay jar buried underground where all of Kakheti wine ferments. This sounds like a party I would love to attend!
Georgian vineyard (photo: Morieli)
Formerly part of the Soviet Union, the Republic of Georgia is a relatively small country with just under 5 million people, but their history of winemaking is incredibly long. They recently discovered some ancient wine vessels there dating as far back as 5000 BC!! There are nearly 500 different grape varietals grown in Georgia, making a wide range of sweet, dry, fortified and sparkling wines. Some even say that this small country may have been the birthplace of wine, the first location where man (or woman) may have fermented grapes!
-Rocio
Filed under: Spain, Tempra Tantrum, Wine, Winemaking | Tags: radio, Tempra Tantrum Wines, Winemaking
at a dinner in Miami
On Monday I did an interview with Simone Diament and Carole Kotkin on their radio programme Food & Wine Talk, of South Florida Gourmet. I met them originally at a dinner in Miami last November, and it was a wonderful talking to them again about the Tempra Tantrum wines, Spain, winemaking, etc.
You can check it out here: Interview on Food & Wine Talk Radio
It was great fun!!
-Rocio
Not too long ago one of my American friends shared a fun recipe with me. A little American Jello with a bit of Spanish flavor, sangria! This sounds like a really good treat, and from what I understand you can use red, white or even sparkling wine. Red wine, in my opinion, will add a little color and the right amount of flavor.
(photo: SanFranAnnie)
She recommended using a fruity wine and plenty of fresh fruit. My friends and I will definitely be trying this recipe soon, I think with Tempra Tantrum Tempranillo/Grenache!
(Serves 4)
2 cups red wine
1 tablespoon lemon juice
1 cup cold water
6 oz package strawberry flavored jello
1 cup red grapes sliced in half (remove seeds)
2 large oranges, peeled and sliced
1 cup strawberries and apple, sliced
Preparation:
1. Boil wine over high heat in a small pan. Stir the jello into the boiling wine in a glass or stainless steel bowl until jello mix completely dissolves.
2. Stir in the cold water and lemon juice.
3. Place the bowl in a bigger bowl of water with ice and let it stand ½ hour until the jello thickens slightly.
4. Stir in orange slices, strawberries, apples and grapes into the jello mix.
5. Cover and chill until the jello is firm. Approximately 3-4 hours.
If you try it before I do, let me know what you think!
-Rocio
