Dear Readers,

Last week I wrote about Ernest Hemingway and his love for Spain, especially bull-fighting. This week I want to focus on this quintessential Spanish cultural event and my experiences with bull-fighting.

Although I’ve never been to the famous encierro, or Running of the Bulls, in Pamplona, I have been to many bull fights all throughout Spain as well as in Colombia, South America. A bull fight is quite a shocking experience the first time you attend, but after several fights you begin to realize the cultural significance behind them- especially because of the passionate locals in attendance and the family traditions of the toreros. Because of all of the emotions, I have always thought that going to a bullfight is a portrait photographer’s heaven. Looking at all of the passionate faces of both the young and the old is something I’ll never forget.

I want to focus this blog specifically on the encierro, or The Running Of The Bulls. It is the single most characteristic event of the Fiesta of San Fermin in Pamplona, which is within the region of Navarra. The Running of the Bulls takes place in July and gives the Fiesta world-wide fame. The encierro consists largely of young men (although women may also run) who run in front of the bulls and lead them into the Plaza de Toros. The run usually lasts from two to three minutes. The length is about half a mile and participants do not have to sign up anywhere to take part; you just enter into the run at your street of choice and have as much fun as you can stand!

The encierro began as part of the process of moving bulls from the edge of Pamplona to the bullring. During the mid 1800s, runners began to join the herd on their journey. Now it is a world famous event attended by both Spaniards and internationals alike.

Many runners who gather at the bottom of Santo Domingo, the start of the run, crowd together and sing a homily to the image of San Fermin, is placed in a niche on the wall decorated with the scarves of the peñas. The song goes like this:

“A San Fermín pedimos, por ser nuestro patrón, nos guíe en el encierro dándonos su bendición.”

(”We ask San Fermín, as our Patron, to guide us through the Bull Run and give us his blessing.”)

A rocket goes off at the moment the bulls are let out into the street. A second rocket goes off to let everyone know that all the bulls are now in the street. Then the bull running starts! A third rocket goes off to signal that all the bulls have arrived inside the ring and a fourth and final rocket is sent off when all the bulls have been safely led into their pens.

After reading several blogs of people who attended the Run, the best strategy I found on how to run is to start off slowly when the bulls are still a good distance behind, and as they draw nearer start running as fast as you can. Before they get too close, hang in near them for a short time, and then get out of the way as cleanly as possible. Be careful not to cross the paths of other runners. Look for a gap in the fence to slip through or jump over, or a space against the wall of the street.

Each section of the run has its own particular characteristics, and every year many runners choose to run the same section. For example, in Santo Domingo the run is very fast and risky while at the corner of Mercaderes, in Estafeta the path is much slower and clearer.

I might attend the encierro this year just to experience one of the most widely celebrated Spanish festivals in the world. However,  in the meantime I’ll keep writing this blog from New York City.

Speaking of NYC, here are some Spanish Vines events updates:

Tonight the region of Navarra is hosting an event at the W Hotel named “The Kingdom of Navarra.” They’re featuring Seventeen Wine & Olive Oil Stations Showcasing the Region, as well as 
the first 3D Screening of the Running with the Bulls (“Encierro”)
& Pintxos (tapas) by Michelin Star Navarran Chef
David Yarnoz, “Restaurante El Molino de Urdániz.” I’ll be taking some video footage and keeping you posted via Twitter. Please follow me at www.twitter.com/spanishvines to get my updates! I’ll look at this “encierro” as a warm up to July…

And for the tip of the week: use only Himalayan Salt- it’s the purest and most healthy salt on Earth. Check out this video for a reference… http://products.mercola.com/himalayan-salt/

I’ve been using only Himalayan Salt for 3 months now and definitely notice a difference in my well-being.

Entender es Disfrutar!

-Josh

Dear Readers,

This week I was enjoying a couple of glasses of Spanish Vines Tempranillo with some of my close friends and we began to talk about Americans with major affinities for Spain. Quickly the writer Ernest Hemingway became the dominant subject of conversation. So I read an article entitled “Hemingway’s Last Birthday in Andalucia” by Owen Thomas on www.andalucia.com and this week I dedicate today’s blog to an amazing American-born writer that had quite a love for Spain: Mr. Hemingway.

Ernest Hemingway, a Nobel and Pulitzer prize-winning novelist, correspondent and essayist, is very closely associated with Spain. Hemingway not only captured the many complexities of Spain in a way that enchanted the world, but he wholeheartedly celebrated all Spanish lifestyle and culture.

Born near Chicago on 21 July, 1899, Hemingway first traveled to Spain in 1923 to experience bullfighting per the advice of Modernist writer Gertrude Stein. There he experienced the fervor of Feria de San Fermin in Pamplona, and witnessed the encierro or “the running of the bulls.” It is said that Hemingway’s writings of the event made San Fermín the internationally renowned festival that it is today. The trip began his fascination with bullfighting, which he captured in his novel, Death in the Afternoon.

Hemingway frequently visited Andalacia, the second largest of seventeen autonomous communities in Spain. He traveled there in 1959 to write about bullfighting for Life Magazine, specifically mano a mano , a series of bullfights which pin two great matadors against each other. Hemingway spent his 60^th and last birthday in Spain as well, and tickets were found in his home after he died for the bullfights in Pamplona.

Here is a youtube clip that further explores Hemingway’s relation to Spain and to bullfighting: http://www.youtube.com/watch?v=tj6SswHz48I

The reason I wanted to mention Ernest Hemingway is because we both share an affinity for Spain. While my affection most greatly lies with Spanish wine and his with bullfighting, it goes to show that Spain has such a wonderful and rich culture that can extend to all types of people. Writers, wine lovers, entrepreneurs, anyone- Spain offers something for all.

Lastly, I have a recipe for you try. This recipe is a personal favorite- authentic Spanish mussels as made by my host-mother in Spain:

Mussels ingredients:

(For 4 main courses or 6 – 8 starters

)

-2 ½ kg mussels
              -2 large onions

-4 garlic cloves
                -1 tin of chopped tomatoes (450g)

-1 glass of white wine
     -1 tbsp each of paprika, oregano
, black pepper

-2 bay leaves
                     -olive oil

-crusty bread

Preparation:

First find a large pan with a lid. Heat some olive oil in the pan and add the onions and garlic and let them fry gentle for about 20 minutes. 

Meanwhile clean the mussels. Remove the beards and clean the outside of the shells – some people like to scrape the shells to get them spotless, but I don’t think you need to go to overboard. Throw out any that are broken or that don’t close when you touch them.

Once the onions have been frying for 20 minutes add all the other ingredients except the mussels and bring to the boil. Turn the heat down and gently boil for about 10 or 15 minutes to let all the flavors come out.

Turn the heat back up, add the mussels and cover. Leave to boil for about 5 minutes until the shells open. Serve in large bowls with plenty of fresh crusty bread to soak up the wonderful sauce.

As mentioned above you could make a white wine and lemon sauce. After frying the onions and garlic add a glass of white wine and the juice of 1 or 2 lemons, bring to the boil and add the mussels. Enjoy!

Entender es Disfrutar,

Josh

Attention wine enthusiasts: a little exercise for you. Think of a country. Next, think of a wine region in that country. Now think of a grape from which wine is produced in that country.

What is your answer?

Perhaps your answer was a Cabernet Sauvignon from Napa Valley right here in the USA. Maybe you are a bit more wine savvy and thought of a Pinot Noir from Burgundy, France. Perhaps you are wildly in love with viniculture and thought of a Sauvignon Blanc from Auckland, New Zealand, or thought of a Riesling from Pfalz, Germany, or even a Malbec from Mendoza, Argentina- and maybe you even thought of a tempranillo from Rioja in Spain. Whatever your answer, it shows that you know your wine, and that ultimately is most important.

When I participated in this exercise, my first response was a ‘tinto fino’ or tempranillo from Ribera del Duero. The truth is, I am obsessed with everything Spanish. Those who know me best can testify to that. Most probably know the story well by now, but I was fortunate to have lived in the capital city of Asturias, Spain, a few years ago for a study abroad program. I now look back to nights where I would drink an awesome ‘tinto’ from Ribera del Duero, indulge in a mixed plate of jamon iberico, chorizo, and manchego cheese served with freshly baked artisan bread and not spend more than ten euros. How could you not fall in love with that? After living in Spain, I came to realize that no specific topic of Spain or Spanish wine culture can be analyzed or even discussed without first taking a look at the history of Spain.

So let us retreat back to the 8^th century when the Moors occupied virtually all of Spain. The Moorish occupation is of incredible interest to me because its influence is seen so easily in Spain’s architecture. If you go to southern Spain, you can detect the extreme Islamic influence, compared to the Romanic influence in the north. Moorish occupation lasted until the latter part of the 15^th century. Throughout the Middle Ages and even today, there exists the camino Frances, or French road, a route through Rioja named for French pilgrims who, with millions of other devout Europeans, walked across Spain to the shrine of the apostle James in Santiago de Compostella (located in the far west autonomy of Galicia).

Needless to say, these French pilgrims did not just walk right through Rioja — they stopped to drink wine. After all, these French Europeans were not Islamic Moors, so they could and did drink. An important note for Spanish wine history: in 1780, a Rioja wine-maker by the name of Manuel Quintano adopted a Bordelaise method of aging wine and began successfully aging his wine in oak wood. Unlike the French, Quintano used large barrels, which would later be considered a Spanish signature (aging wine in large oak barrels for long periods of time). For example, Marques de Murrieta, a famous Spanish vineyard, released its 1942 Gran Reserva in 1983.

Karen MacNeil in The Wine Bible writes, “The 1850s and 1860s were difficult times for French vinters, and the wine-makers throughout northern Spain profited from the distress of their French counterparts.”

During these times, a parasitic fungus attacked French vineyards, which naturally drove the demand for Spanish wine to unseen levels. During this period, the Rioja wine region grew by 40,000 acres. Even some French wine-makers migrated permanently to Rioja to begin producing French-style Boudreaux. Just imagine: if the demand for Spanish wine continued, today we would probably be talking about how under-appreciated French wines are today rather than Spanish wines. Unfortunately, Phylloxera overtook Rioja in 1901 and wiped out more than 70 percent of the vineyards.

Many French wine vinters living in Spain moved back to France, which initiated a downward spiral in the popularity of the Spanish wine market. A combination of World War I, the Spanish Civil War, World War II and communism led to the serious demise of many Spanish vineyards.

One of the things that I find so interesting about the history of Spanish wine is that Spain’s vinters almost anticipated the boom that would take place nearly 100 years later. Franco’s dictatorship discouraged commerce with some countries, but Francisco Franco finally died on November 20, 1975 which caused the repressive walls to crumble. Spaniards know and have always known that this red grape juice was like liquid gold, so they kept growing it even through hard times. Democracy and capitalism have slowly taken route in this very traditional culture, and both wine quality and wine sales have never been better.

But Rioja is not the only region worth admiring. Karen MacNeil notes in The Wine Bible, “that in fact, two of Ribera del Duero wines – Unico from Vega Sicilia and Pesquera- are among the most outstanding red wines anywhere in the world.” Another interesting fact is that according to the European Economic Community statistics, Spain has more land planted with grapes than any other country in the world- some 2.9 million acres.

I’ll leave you with this quote taken from an article entitled “Spain, The Next Italy” by Jerry Adler: “[Spanish wines] are among the most under-appreciated wine values on the planet.”

For now, that is. Have fun, and enjoy some incredible Spanish wine … I will!

Entender es disfrutar,

Josh

This past week I was asked: Why do some wines make a person drunk, but others make a person go loco?

Let’s dive into this somewhat comical notion that different alcohols affect the body in different ways. When I researched this topic over the Internet below were some of the comments I found specifically relating to wine consumption…

• “I’ve always found wine to make a happy bubbly drunk”
• “Red wine makes me sleepy and makes my ears and cheeks very red, and I rarely drink enough of it to get me drunk”
• “Red wine puts me to sleep, whites make me a little tired, Champagne makes me energetic and giggly.”
• “Red wine makes me horny.”
• “I think champagne does the best job!”

The second statement above referring to the reddening of the face is simply answered by the fact that facial redness could be reaction to grapes, yeast (which comes from grapes and other fruits), sulfites or alcohol. But in response to the original inquiry of why some wines make you drunk and others make you crazy, the fact that you’re feeling crazy probably signifies that you are already quite tipsy. But there’s more to it than what it seems.

Some medical studies have found that certain red wine grape varietals have higher levels of melatonin. What’s melatonin? Melatonin is a chemical secreted by the pineal glad in the brain that regulates sleep. Studies suggest that the highest levels of melatonin are found in the skins of red grapes such as Nebbiolo, Croatina, Sangiovese, Merlot, Marzemino, Cabernet Franc, Cabernet Sauvignon, and Barbera grapes. Yet Cabernet Sauvignon has 75 times more melatonion than Cabernet Franc, while Nebbiolo has the highest melatonin content of them all. So if you’re looking to drink red wine before a night on the town, do not pick a Cabernet Sauvignon or a Nebbiolo, and definitely not a Bordeaux!

To drink a bottle of Cabernet Sauvignon as opposed to a red wine with lower levels of melatonin may have a heavy or drowsy effect on the boy (making you feel ‘drunk’ as opposed to bubbly and giddy). This is why Champagne and some white wines have the opposite effect on the body. The grapes (Pinot Noir, Chardonnay, and Pinot Meunier) used to produce traditional Champagne contain lower levels of melatonin than do the grapes in the previous paragraph. Combine the anatomy of these grapes with the physical characteristics of drinking Champagne (chilled, effervescent, lower alcohol than some reds, etc.) and your experience is much different- almost refreshing.

If we compare the experience of drinking wine to drinking hard liquor, however, we can really see why there are different levels of inebriation. Because traditional table wine is unfortified, there are lower levels of alcohol than hard liquor. Use the following as a example: if you drink four glasses of wine over an hour as opposed to four glasses of tequila in the same amount of time, the effects are going to be vastly different. With wine, you may loosen up, but depending on the person, you may just become tired. With tequila, you may feel mui loco, and possibly be very energized at the beginning, but in the end the result will be the same as the wine: you’ll eventually get tired.

Remember that all forms of alcohol are depressants, not stimulants, regardless of how different types of alcohol affect your body. This is where we can address the fourth comment above about wine: Wine or alcohol in general may relax inhibitions, but alcohol is not a proven aphrodisiac such as oysters, bananas, asparagus, caviar, and chocolate are said to be…

Have fun out there, but always drink responsibly. If you plan on having more than one drink, then do not get behind the wheel of a car. I view alcohol as a gift that we must never abuse.

Entender es Disfrutar!

-Josh

Hola everyone:

Growing up in a family of wine drinkers, my dad always taught me that you don’t have to spend more than $10 in order to get a great bottle of wine. That advice remains close to my heart, especially as someone who imports and presents wines everyday. But I will add one caveat to my dad’s opinion: it’s true that you do not have to spend more than $10 to get a great bottle of wine, but if the importer or producer does their job right, most wines under $10 a bottle will not have the same complexity or finish than a wine that runs for $15 or more. It is my opinion that wines in the $15 or higher price range should have a noticeably different complexity and finish than a wine that perhaps costs $8.

The lesson here is that great wines definitely can run for less than $10, but if you splurge for a wine that costs $17, for instance, expect to get more out of the experience. I thought of an analogy to express this during of the 45 hours I’ve spent either on an airplane or in an airport this past week and a half: treating yourself to an expensive wine is like allowing yourself to recline your seat on a flight.

If you’re like me, under typical circumstances you won’t recline your seat on a flight out of courtesy for the person sitting behind you. But, every once and awhile, if I’m exhausted and have two full hours to sleep on the plane… sorry passenger in seat 11A- my seat is going back! Use the same thought process when spending more than $15 or more on a bottle of wine: do not spend that much every time, just once in a while, only when you really really want to.

And for my tip of the week: 5 star Sangria with Cinco Joses! Try the recipe below, and watch the video with Divya Gugnani, founder of Behind the Burner by clicking on the link below or on our Facebook page (http://facebook.com/spanishvines) as she teaches us how to make authentic Spanish sangria. Video shot on our recent trip to Spain!

Five Star Sangria

Makes 4-8 servings

INGREDIENTS:

1/2 bottle red wine (such as Cinco Joses Grenache)
, 1 shot Marie Brizard Curacao, 
1 shot Torres 5 Imperial Brandy, 
1/3 cup simple syrup
, 4 cups orange juice, 
3/4 cup lemon juice
, 1 peach sliced,
 1 green apple sliced
, 1 lemon sliced
, 1 orange sliced, 
orange and lemon rind for garnish

PREPARATION:

1. Add ice to a large pitcher, about a third full.
2. Add all sliced fruit to pitcher.
3. Add the wine, brandy, curacao, simple syrup and juices.
4. Mix well. Let sangria sit for a few hours for the most flavor.
   
5. To serve, pour into a glass, spooning in pieces of fruit.
   
6. Garnish each glass with a piece of orange and lemon rind.

Entender es Disfrutar!

See you next week,

-Josh

Happy New Year!

This past week I asked what this week’s blog should be about and the response was a requested history on the Muscat or Muscatel grape. Here is some information on this unique grape varietal with some helpful links to Wikipedia included:

The Muscat family of grapes (not to be confused with France’s Muscadet) is widely grown for wine, but is also used for table grapes and raisins as well. Muscat almost always has a pronounced sweet, floral aroma and their color ranges from white to near black .

Muscat grapes grow throughout the world in many countries- Cyprus, Hungary, Romania, Serbia, Israel, France, Germany, Portugal, Greece, Australia, South Africa, Canada, Italy, and the United States (specifically in California and Oregon) to name several- but most important to us, the Muscat grows in Spain. According to Wikipedia, the breadth and number of varieties of Muscat suggest that it is perhaps the oldest grape variety, and there are theories that most grape families have descended from Muscat.

Muscat is widely harvested in Spain, where the grape and the wines produced from it are known as Moscatel or Muscatel, and Moscatels are typically sweet and fortified- useful for a variety of dessert wines. These sweet fortified Moscatels are produced in a number of regions, notably the Malaga and Jerez regions of Spain. A variety of Muscat is one of the varietals used in the production of sherry and according to Spanish law, it is one of only three grape varietals allowed for this purpose.

There are all kind of occasions to pull out different style wines made from this grape varietal-aperitif, digestif, etc.- or even as a refreshing bubbly. For this week’s tip, I have included below a recipe that incorporates the Muscat wine into a sauce perfect for pork, turkey or chicken.

Lastly, I am frequently asked a question pertaining to the Muscat grape that I would like to answer here: Is the Muscadine grape in the same family as the Muscat or Moscatel grape? The answer is no- the Muscadine is a native grape of the Southeastern United States!

Entender es Disfrutar!

-Josh

Here is a change from gravy for pork, turkey or chicken- enjoy!

Cherry Muscat Sauce Recipe

Ingredients:

425g can stoneless black cherries drained, reserving syrup

1 teaspoon extra virgin olive oil

1 cup diced onions

1/3 cup Muscat wine

1 tablespoon red wine vinegar

2 teaspoons corn flour

1 tablespoon water

Cracked pepper

Instructions:

1. Drain cherries reserving syrup. Heat oil in a saucepan and sauté chopped onions for 5 minutes stirring regularly until lightly browned.

2. Stir in cherry syrup, Muscat and vinegar, simmer uncovered for 5 minutes.

3. Puree half the cherries and stir into sauce. Dissolve corn flour in 1 tablespoon water, add to pan and bring to the boil stirring until thickened. Stir in the remaining whole cherries, season to taste with pepper and reheat. Serve with roast turkey, pork or duck.

Hello everyone,

As I approach the end of 2009 and begin planning for the New Year, I couldn’t be more excited. Spanish Vines has reached so many wine aficionados this year, and I am confident that we will only grow stronger in 2010- starting with the launch of our wines across TN, WV, NY, NJ, PA, MA, & CT during the beginning months of the year.

The turn of the year also marks something incredibly exciting in my personal life: I am moving to New York City! Though I’m a Carolina boy at heart, my mind has been set on the Big Apple ever since I stepped foot off the plane when I was 8-years-old. It has always been a goal of mine to move to NYC, and if today you see a loaded black Prius headed up I-95, then honk because chances are it’s me!

In further company news, Spanish Vines is in the process of organizing a kick-off party for the Northeast. Please make sure you are a fan of Spanish Vines on Facebook (http://www.facebook.com/spanishvines) in order to stay up-to-date on when and where our events will be hosted. Spanish Vines will be hosting many events the coming year, and I am open to hearing your thoughts or ideas on what you would like to see! Feel free to post suggestions and comments on the Spanish Vines Facebook page.

Lastly, here is a special tip from Spain as you celebrate New Years Eve: take 12 grapes and a glass of sparkling wine (preferably La Loca). Just as the clock strikes midnight, eat one grape at a time, making a wish after each consecutive grape. The symbolism? Each of the twelve grapes represents the 12 months of the year. After you’ve eaten the12 grapes and made 12 wishes, wash it all down with the sparkling wine and toast to the New Year with your friends. I hope your wishes come true! Happy New Year!

Entender es Disfrutar!

Josh