Followers of The Vine,

In continuing with our journey around Spain and its diverse cuisine, I’d like to write this week about the region of Aragon:

Home to both our Enate and Cinco Joses brands, Aragon has a lot more to offer than just incredible wines. I’ve been very fortunate to have the opportunity to taste some incredible meals throughout this region- lamb quite honestly my favorite, and considered by some to be the best in Spain! Now, let’s dig deeper and learn more of what this region has to offer.

The autonomous region of Aragon has inherited its rich gastronomy from many different cultures that have passed through over the past several centuries. Many of the region’s most typical dishes come directly from within the region. Generally, Aragonese cuisine is based on popular stews and meats.

Also within the region are a great variety of fruit, vegetables and pulses, including the thistle and borage (to simplify, pulses are legumes like black eyed beans & lima beans). Due to their increasing popularity, these ingredients are often seen on menus throughout Spain, not just in Aragon. Some of the most typical are Haricot beans, onions from Fuentes, asparagus from the banks of the River Ebro and the oils from Lower Aragon.

The autonomous region of Aragon is a land of hearty dishes frequently containing meat, especially lamb, and bursting with aroma and flavor. Ternasco with D.O. or Denominacion de Origen (a strict regulatory council which sets quality standards) is very delicious (the Spanish word ternasco comes from the word tierno – tender – and refers to the suckling lamb) and has been exported to other autonomous regions in Spain. Watch this Behind the Burner clip for a delicious lamb recipe: http://www.behindtheburner.com/video/watch

Chicken is also very popular and years ago used to be eaten at festivals, giving rise to a very admired Aragonese dish, pollo al chilindrón, a chicken stew which is prepared with onions, tomatoes and red peppers. Also worth highlighting are the wonderful sausages and salted meats, such as cured ham or Jamon Serrano from Teruel and arbiello and longaniza sausages (made from tripes; definitely an acquired taste).

There is one product which can only be found in this region: fardeles from Calatayud and Daroca, which are made with pork liver and spices. Rabbit and hare stewed in their own blood (known as civet), partridge, deer, and wild boar, though completely unusual and perhaps very foreign to us Americanos, are excellent examples of typical gamey meats throughout this region.

But not all Aragonese cooking is based on meat. This region also prepares dishes using river ingredients. Trout, eel, even frog can be used to make natural well-seasoned dishes. Bread is another basic component of this cuisine, which adopts many forms and names depending on the region. Fruit is often eaten at the end of a good meal such as frutas de Aragón (sugar-candied fruits covered in chocolate), but there are also excellent and traditional local desserts. Chestnut is used in the preparation of many sweets. Almond is used to make guirlache, made from toasted almonds and lots of caramelized sugar. Almojábanas (cheese flavored rolls), tortas de alma made with pumpkin, honey and sugar, trenza de Almudévar with nuts and raisins soaked in liqueur, and many other dishes which make this region a paradise for the sweet-toothed traveler.

And now for this month’s Aragonese-inspired recipe! I figured the chicken route would be best rather than some of the foreign dishes mentioned above…

Pollo al Chilindrón

As mentioned above, Pollo al chilindrón is one of the most typical Aragonese dishes. Let’s learn how to make this incredible Aragonese dish that’s pretty easy to put together!

Ingredients:

- 3 1/2 lbs. of chicken – use your favorite cut of chicken

- 1 onion, chopped

- 2 cloves garlic, minced

- 1/2 tsp. paprika

- 2 large tomatoes, chopped

- 1 red bell pepper, chopped

- 1 green bell pepper, chopped

- 6 pimientos (try to find imported ones from Spain)

- Salt and pepper at your leisure

- 2 tbsp. jamon serrano or prosciutto di parma, chopped

- 1 shot of cognac

- Extra virgin olive oil

Directions:

Heat oil on a large saucepan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutto and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and simmer for about 45 minutes or until done.

*          *          *

I hope you’ve enjoyed my blog on Aragonese cuisine. Next week I’m going to write about the cusine of Pais Basco. Spanish Vines made its NYC debut this past weekend at the NYC Wine Expo, and I met some people who just loved San Sebastian, a city within Pais Basco. I too am a big lover of this enchanted city, so next week’s blog will center on this region’s cuisine. So until then, have a great week, and enjoy this awesome recipe!

Entender es Disfrutar!

-Josh

Dear readers,

Because last week I wrote about the immense diversity of Spanish cuisine, I’d like to take the next few weeks to focus specifically on some of the most interesting regions in Spanish cuisine. As we give you some quick facts on each of these regions, we’re also going to provide you with an easy and quick at home recipe. Please let us know if there’s any particular region you’re interested in learning about, and we’ll definitely incorporate it into our series.

This week: Galicia!

Galicia, otherwise considered as part of Spain’s “Pais Verde” or “Green Spain,” is located in the extreme northwestern corner of Spain (analogous to Oregon of the USA). Galicia’s west coast is on the Atlantic Ocean while the north coast is on the Cantabric Sea. It is a cold, wet climate, with rugged terrain and over 700 miles of rocky coastlines. Small family farms of an acre or two exist growing vegetables; however, many families live from what fishermen catch. The people of Galicia are descendants of Celtic people, whose myths, legends and belief in the mystic are strong even today.

Galicians (or Gallegos, as they are called in Spanish) are not rich people and because of the rugged landscape and rough weather, they use every bit of what they grow or catch, including using shells as fertilizer for the soil.

All sorts of fish are caught and eaten in Galicia, including gooseneck barnacles, called percebes (one of my personal favorites, also found in Asturias, though they are very dangerous to collect. Check out this incredible video from Jose Andres, a famous Spanish Chef   http://www.youtube.com/watch?v=KPYv6Rt8Ktw ), oysters or ostras, scallops or vieiras, mussels or mejillones, clams or almejas, razor shell clams called navajas and heart clams (berberechos) to name a few.

Because scallops are a relatively easy dish to prepare (for those of you who are home-cooking enthusiasts), scallops are the featured recipe today. Vieiras, or sea scallops, are abundant on the shores of Galicia (in fact, pilgrims on the Way of St. James, who make the pilgrimage to Santiago de Compostela, wear their shells).

First, a mixture is made of onion, parsley and breadcrumbs. Then, the scallop, still in its own shell is covered with the mixture and baked. Finally, it is served in its own shell.

And now the recipe!

Ingredients: (Perfect for 3 people)

- 6 scallops

- 1 clove of garlic

- 1 large onion

- ½ a cup of white wine (go authentically Galician, and use an Albarino from the DO Rias Baixas)

- 2 spoons of fried tomato

- 1 spoon of chopped parsley

- 2 spoons of breadcrumbs

- 1 spoon of sweet paprika

- 5 spoons of olive oil salt pepper

Preparation:

Open the scallops, remove the blackish ribbon inside and wash them to remove any sand. At the same time, peel and chop the onion and the garlic and cook them in a frying pan with extra virgin olive oil. Then add the paprika and the wine. When it has reduced a little, add the fried tomato and season. Finally, brown the scallops in their shells in the oven, covered with the fried vegetables. Sprinkle with breadcrumbs and parsley. Pour on the dish a little dash of oil and serve.

Please enjoy this week’s featured recipe, and let us know how it turns out. Next week we’re going to be diving into Aragon Cuisine. An interesting fact from this region of Spain is that it’s the birthplace of Francisco José de Goya y Lucientes, born March 30^th, 1746 in the town of Fuendetodos – current population of 170! Over 25,000 people visit this small town each year to pay homage to Goya- rather amazing if you think about it!

Entender es Disfrutar!

-Josh

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