Region Rioja.

Wine from Spain 

The harvesting of wine in La Rioja has an ancient lineage with origins dating back to the Phoenicians and the Celtiberians. The earliest written evidence of the existence of the grape in La Rioja dates to 873, in the form of a document from the Public Notary of San Millán dealing with a donation to the San Andrés de Trepeana (Treviana) Monastery. As was the case in many Mediterranean lands in mediaeval times, monks were the main practitioners of winemaking in La Rioja and great advocates of its virtues. In the thirteenth century, Gonzalo de Berceo, clergyman of the Suso Monastery in San Millán de la Cogolla (La Rioja) and Spain’s earliest known poet, mentions the wine in some of his works.

In the year 1063, the first testimony of viticulture in La Rioja appears in the “Carta de población de Longares” (Letter to the Settlers of Longares). The King of Navarra and Aragon gave the first legal recognition of Rioja wine in 1102. Vineyards occupied the usual part of rural landscapes in medieval Rioja during the High Middle Ages (10th-13th century) [2] There are proofs of Rioja wine export towards other regions as early as the late 13th century, which testifies the beginnings of a commercial production.[3] From the 15th century on, the Rioja Alta specialized in wine growing.[4] In 1560, harvesters from Longares chose a symbol to represent the quality of the wines. In 1635, the mayor of Logroño prohibited the passing of carts through streets near wine cellars, in case the vibrations caused a deterioration of the quality of the wine. Several years later, in 1650, the first document to protect the quality of Rioja wines was drawn up.[2] In 1790, at the inaugural meeting of the Real Sociedad Económica de Cosecheros de La Rioja (Royal Economic Society of Rioja Winegrowers), many initiatives as to how to construct, fix, and maintain the roads and other forms of access for transportation of wine were discussed. The Society was established to promote the cultivation and commercialisation of Rioja wines and 52 Rioja localities participated.

In 1852, Luciano Murrieta created the first fine wine of the Duque de la Victoria area, having learned the process in Bordeaux. In 1892, the Viticulture and Enology Station of Haro was founded for quality-control purposes. In 1902, a Royal Decree determining the origin of Rioja wines is promulgated. The Consejo Regulador (Regulating Council) was created in 1926 with the objective of limiting the zones of production, expanding the warranty of the wine and controlling the use of the name “Rioja”. This Council became legally structured in 1945 and was finally inaugurated in 1953. In 1970 the Regulations for Denominación de Origen were approved as well as Regulations for the Regulating Council. In 1991, the prestigious “Calificada” (Qualified) nomination was awarded to La Rioja, making it Spain’s first Denominación de Origen Calificada (DOCa).
Limits of the Rioja D.O.C.
In 2008, the Regulatory Council for the La Rioja Denomination of Origin created a new logo to go on all bottles of wine produced under this designation. From now on bottles of wine from the La Rioja Qualified Denomination of Origin will no longer bear the familiar logo. In an attempt to appeal to younger wine-lovers, the long-standing logo will now be replaced with a brighter, more modern logo with cleaner lines. The aim is to reflect the new, modern aspects of wine-growing in La Rioja without detracting from the traditional wines. In theory, the new logo represents a Tempranillo vine symbolising “heritage, creativity and dynamism”. Consumers should start seeing the labels in October 2008. The Joven from 2008, Crianza from 2006, Reserva from 2005, and Gran Reserva from 2003 being released this year should bear the new label, in theory.

Geography and climate
Located south of the Cantabrian Mountains along the Ebro river, La Rioja benefits from a continental climate. The mountains help to isolate the region which has a moderating effect on the climate. They also protect the vineyards from the fierce winds that are typical of northern Spain. The region is also home to the Oja river (Rio Oja), believed to have given the region its name. Most of the region is situated on a plateau, a little more than 1,500 feet (460 m) above sea level. The area is subdivided into three regions – Rioja Alavesa, Rioja Alta and Rioja Baja. La Rioja Alavesa and la Rioja Alta, located closer to the mountains, are at slightly higher elevations and have a cooler climate. La Rioja Baja to the southeast is drier and warmer.[5] Annual rainfall in the region ranges from 12 inches (300 mm) in parts of Baja to more than 20 inches (510 mm) in La Rioja Alta and Alavesa.[6] Many of Rioja’s vineyards are found along the Ebro valley between the towns of Haro and Alfaro.[7]

Wine regions[edit]

A wine from the Rioja Alavesa region.
The three principal regions of La Rioja are Rioja Alavesa, Rioja Alta and Rioja Baja with each area producing its own unique expression of Rioja wine. Most of the territory subjected to the Rioja Protected designation of origin is in the La Rioja region, even though their limits do not coincide exactly. There is a narrow strip in the left bank of the Ebro river lying in the southernmost part of Álava included in the La Rioja wine region, whereas the south-southwestern part of the La Rioja region is not a part of this Protected designation of origin.

Rioja Alta[edit]

Rioja Alta and Ebro
Located on the western edge of the region and at higher elevations than the other areas, the Rioja Alta is known more for its “old world” style of wine. A higher elevation equates to a shorter growing season, which in turn produces brighter fruit flavors and a wine that is lighter on the palate.

Rioja Alavesa[edit]
Despite sharing a similar climate as the Alta region, the Rioja Alavesa produces wines with a fuller body and higher acidity.[7] Vineyards in the area have a low vine density with large spacing between rows. This is due to the relatively poor conditions of the soil with the vines needing more distance from each other and less competition for the nutrients in the surrounding soil.

Rioja Baja[edit]
Unlike the more continental climate of the Alta and Alavesa, the Rioja Baja is strongly influenced by a Mediterranean climate which makes this area the warmest and driest of the Rioja. In the summer months, drought can be a significant viticultural hazard, though since the late 1990s irrigation has been permitted. Temperatures in the summer typically reach 35 °C (95 °F).[6] A number of the vineyards are actually located in nearby Navarra but the wine produced from those grapes belongs to the Rioja appellation. Unlike the typically pale Rioja wine, Baja wines are very deeply coloured and can be highly alcoholic with some wines at 18% alcohol by volume. They typically do not have much acidity or aroma and are generally used as blending components with wines from other parts of the Rioja.

Viticulture and grape
Rioja wines are normally a blend of various grape varieties, and can be either red (tinto), white (blanco) or rosé (rosado). La Rioja has a total of 57,000 hectares cultivated, yielding 250 million litres of wine annually, of which 85% is red. The harvest time for most Rioja vineyards is September–October with the northern Rioja Alta having the latest harvest in late October.[8] The soil here is clay based with a high concentration of chalk and iron.There is also significant concentration of limestone, sandstone and alluvial silt.
The “old vines” of the Alavesa regions can produce very concentrated grapes but in low yields.
Among the tintos, the best-known and most widely used variety is Tempranillo. Other grapes used include Garnacha Tinta, Graciano, and Mazuelo. A typical blend will consist of approximately 60% Tempranillo and up to 20% Garnacha, with much smaller proportions of Mazuelo and Graciano. Each grape adds a unique component to the wine with Tempranillo contributing the main flavors and aging potential to the wine; Garnacha adding body and alcohol; Mazuelo adding seasoning flavors and Graciano adding additional aromas.Some estates have received special dispensation to include Cabernet Sauvignon in the blend due to historical inclusion of that grape in their wine that predates the formation of the Consejo Regulador.

With Rioja Blanco, Viura is the prominent grape (also known as Macabeo) and is normally blended with some Malvasía and Garnacha blanca. In the white wines the Viura contributes mild fruitness, acidity and some aroma to the blend with Garnacha blanca adding body and Malvasía adding aroma. Rosados are mostly derived from Garnacha grapes. The “international varieties” of Cabernet Sauvignon and Merlot have gained some attention and use through experimental plantings by some bodegas but their use has created wines distinctly different from the typical Rioja.

Some of the most sought after grapes come from the limestone/sandstone based “old vine” vineyards in the Alavesa and Alta regions. The 40 year plus old vines are prized due to their low yields and more concentrated flavors. A unique DO regulation stipulates that the cost of the grapes used to make Rioja must exceed by at least 200% the national average of wine grapes used in all Spanish wines.[5]

Winemaking and styles[edit]

A Reserva designated Rioja wine.
A distinct characteristic of Rioja wine is the effect of oak aging. First introduced in the early 18th century by Bordeaux influenced winemakers, the use of oak and the pronounced vanilla flavors in the wines has been a virtual trademark of the region though some modern winemakers are experimenting with making wines less influenced by oak. Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method. This included hand splitting the wood, rather than sawing, and allowing the planks time to dry and “season” in the outdoors versus drying in the kiln.In recent times, more bodegas have begun using French oak and many will age wines in both American and French oak for blending purposes.

In the past, it was not uncommon for some bodegas to age their red wines for 15–20 years or even more before their release. One notable example of this the Marqués de Murrieta which released its 1942 vintage gran reserva in 1983 after 41 years of aging. Today most bodegas have shifted their winemaking focus to wines that are ready to drink sooner with the top wines typically aging for 4–8 years prior to release though some traditionalists still age longer.[11] The typical bodega owns anywhere from 10,000 to 40,000 oak barrels.
A white Rioja made mostly from Viura.
The use of oak in white wine has declined significantly in recent times when before the norm was traditionally 2–5 years in oak. This created slightly oxidized wines with flavors of caramel, coffee, and roasted nuts that did not appeal to a large market of consumers with some of the more negative examples showing characteristics of rubber and petrol flavors. Today the focus of white wine makers has been to enhance the vibrancy and fruit flavors of the wine.

Some winemakers utilize a derivative of carbonic maceration in which whole clusters are placed in large open vats allowed to ferment inside the individual grape berries, without the addition of yeast, for a few days before they are crushed.

In the 1960s, Bodegas Rioja Santiago developed the first bottled version of the wine punch Sangría, based on Rioja wine, and exhibited it at the 1964 New York World’s Fair. An import subsidiary of Pepsi Cola purchased the rights to the wine and began marketing it worldwide.

Classification[edit]
Rioja red wines are classified into four categories. The first, simply labeled Rioja, is the youngest, spending less than a year in an oak aging barrel. A crianza is wine aged for at least two years, at least one of which was in oak. Rioja Reserva is aged for at least three years, of which at least one year is in oak. Finally, Rioja Gran Reserva wines have been aged at least two years in oak and three years in bottle. Reserva and Gran Reserva wines are not necessarily produced each year. Also produced are wines in a semi-crianza style, those that have had a couple of months oak influence but not enough to be called a full crianza. The designation of crianza, Reserva etc. might not always appear on the front label but may appear on a neck or back label in the form of a stamp designation known as Consejo.

Wineries[edit]
In Spain, wineries are commonly referred to as bodegas though this term may also refer to a wine cellar or warehouse. For quite some time, the Rioja wine industry has been dominated by local family vineyards and co-operatives that have bought the grapes and make the wine. Some bodegas would buy fermented wine from the co-ops and age the wine to sell under their own label. In recent times there has been more emphasis on securing vineyard land and making estate bottled wines from the bodegas.[8]

Culture[edit]

The wine drenched participants of the Batalla de Vino in Haro.
Like most Spanish wine regions, Rioja is an integral part of Spanish culture and cuisine. In the town of Haro there is an annual Wine Festival that is noted for its Batalla de Vino where participants conduct a food fight of sorts with wine.

References[edit]
^ Jump up to: a b c “Annual Report 2014”. Margaret River Wine. The Control Board of the D.O. Ca. Rioja. Retrieved 16 July 2015.
Jump up ^ Ghislain BAURY, “Les origines d’un grand vignoble actuel. La vigne dans le paysage agricole de la Haute-Rioja au Moyen Âge central”, Bernard BODINIER, Stéphanie LACHAUD et Corinne MARACHE (dir.), L’Univers du vin. Hommes, paysages et territoires. Actes du colloque de Bordeaux (4-5 octobre 2012), Caen, Association d’Histoire des Sociétés Rurales, 2014, p. 311-323
Jump up ^ Francisco Javier GOICOLEA JULIÁN, « El vino en el mundo urbano riojano a finales de la Edad Media ‘En la España Medieval’,

Paella recipes from Barcelona

Martin Berdugo Crianza 2006 – Bodega y Viñedos Martin Berdugo (Ribera del Duero)

The wine Martin Berdugo Crianza 2006 from the vineyard Bodega y Viñedos Martin Berdugo is made in the wine region Ribera del Duero.

Martinez Lacuesta Rioja Gran Reserva 75cl

A superb wine, everything you want from Gran Reseva Rioja. From the stunning 2001 vintage, Tempranillo with Graciano and Mazuelo. A wonderful, fragrant nose of rich, cakey fruit and a elegant, powerful palate.

Intense cherry. Complex nose with traces of fine reduction in bottle and toasty notes. In the palate is rounded, oily, complex with silky tannins and very elegant. Earthy.

All Lacuesta reds use the same classic blend of 80% Tempranillo,15% Mazuelo & 5% Graciano.It is generally agreed that Spain’s great Tempranillo grape gives the elegance and depth, Garnacha the spicy power with Graciano adding to the richness of the bouquet.

Martinez Lacuesta have been established in Haro in the heart of Rioja since 1895 and are one of the most respected names of the region.

It’s a great accompaniment to meats, roast lamb or duck.

To go along with this paellas a chilled Sangria Rioja 2005

“casa moreiras 2010 – casa moreiras (Ribeira Sacra)

The wine casa moreiras 2010 from the vineyard casa moreiras is made in the wine region Ribeira Sacra.

Protocolo 2009 by Dominio de Eguren

REGION: Manchuela – Rating: 88 –

“Pungent aromas of redcurrant, cherry pit and dried flowers, with hints of vanilla and cola

Shows very impressive complexity for the price, offering sweet red and dark fruit flavors and a hint of musky herbs

The spicy finish repeats the cherry note and lingers nicely. There are loads of Riojas out there selling for three times as much that don’t match this wine for sheer fruit or complexity.” -Stephen Tanzer’s International Wine Cellar

Volver Tempranillo 2009

Full-bodied with Soft Tannins – Rating: 90 – ‘…savory and structured…’

A glass-coating opaque purple color, it showcases aromas of pain grille, earth notes, spice box, and fragrant blue and black fruits. Supple-textured, super-ripe and concentrated, on the palate it is mouth-filling, savory and structured enough to evolve for 2-3 years. It can be enjoyed now and over the next 8-10 years. It is a great value that over-delivers in a big way.” -The Wine Advocate

COMPOSITION: 100% Tempranillo

TASTING NOTES:
88 Points – [Refers to previous vintage] – “There’s raw intensity in this modern red, which offers assertive blackberry, espresso and anise flavors in a dense texture, with firm, chewy tannins. Best from 2011 through 2017.” -Wine Spectator

COMPOSITION: 100% Tempranillo

88 Points – [Refers to previous vintage] – “Bright purple. A complex bouquet displays scents of cherry, blackcurrant and tobacco with a hint of smoked meat. On the serious side and slow to open, offering bitter cherry and herb flavors that gain sweetness with air. Chewy tannins add grip to a smoky finish; this needs some air or a bit more bottle age.” -Stephen Tanzer’s International Wine Cellar

ABOUT THE PRODUCER:
Bodegas Volver is a partnership between enologist Rafael Canizares and importer Jorge Ordonez. The 2007 Volver is made with Tempranillo grapes from a single 72 acre vineyard planted in 1967.

The Tempranillo grapes from this vineyard have produced a full flavored wine with hints of ripe plum and cherry as well as sweet spices. Volver complements a variety of meat dishes and can age in the bottle for many years.

Volver was barrel-fermented and aged for 14 months in French oak.

Codice Tinto 2007 by Dominio De Eguren

REGION: Manchuela –

The purple-colored 2007 Codice Tinto is 100% Tempranillo aged for six months in tank and six months in French and American barriques. The nose gives up a hint of mineral, spice box, and black cherry leading to an easy-going, smooth, spicy wine with good balance and medium length. Drink it over the next three years.” -The Wine Advocate, June 2009.

COMPOSITION: 100% Tempranillo

TASTING NOTES:
[Refers to 2006 vintage] – “Youthful ruby. Suave raspberry, cherry and boysenberry aromas are spiced up by cinnamon, mace and vanilla. Juicy red and dark berry flavors expand on the palate, betraying no rough edges and gaining depth on the close. A warm baking spice quality lingers on the sappy finish. The fruit here is amazingly fresh and seductive; this drinks like a $30 wine, easily. As usual, a superb value.” -International Wine Cellar.

ABOUT THE PRODUCER: This is another artisan winery owned by the Eguren family. The vineyards are located on the northeast edge of the D.O. La Mancha at an elevation of 2,700 ft.

El Vinculo 2005 by Bodegas Fernandez

REGION: La Mancha –

Refers to 2004 vintage] – “One hundred percent Tempranillo (Cencibel) from old bush-pruned vines, malolactic fermentation and 15 months aging in American oak barriques. Everything one has come to expect from Alejandro — and more! The classic minerality of the 2004 vintage shines through the deep fruit in a multi-layered experience.” -Jay Miller, The Wine Advocate, February 1, 2007.

COMPOSITION: 100% Tempranillo

TASTING NOTES:
“Big and burly, with highly respectable aromas of ripe blackberry, toast and mint. Attractive plum and blackberry flavors follow, and as it passes from palate to finish the wine shows its depth and structure.

A little stiff in terms of oak and tannin and kind of simple overall. Still, it’s a wine that indicates that La Mancha could finally be ready for the world stage.” -Michael Schachner, Wine Enthusiast, October 01, 2008.

ABOUT THE PRODUCER: The wines of La Mancha, the sprawling plateau south of Madrid, main claim to fame is being the largest wine-growing region both in Spain and the world. This producer though is highlighted in the ‘bible’ for Spanish wines (the Peñín Guide) as being “unden

Our Sangria Selection

Basic Sangria recipe: Our standard sangria recipe. Try this one if you want to taste the original!

Strong Sangria: This is the Strong One! Only for over 18s!

White Sangria: Softer, almost alcohol free… Try changing the wine for grape juice, and you’ll get a perfect kids’ drink!

Sangria 1

Ingredients

1 bottle dry full-bodied red wine
1 can fizzy orange, chilled
1 can fizzy lemon, chilled
Spanish brandy – or any which is quite light
Banana liqueur
Cointreau
1 apple, chopped
1 pear, chopped
1 lemon, thinly sliced
1 orange, thinly sliced
1 teaspoon sugar
1 cinnamon stick
Ice cubes
Directions

Put all the fruit pieces into a large jug, then pour over a generous amount of the banana liqueur, cointreau and brandy. Pour in the bottle of wine, and leave in the fridge to chill. Once this is really cold, pour in the fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it’s ready to serve.

Sangria 2

Ingredients

1 bottle red wine (Burgundy preferred)
1 can froze pink lemonade concentrate, do not add water
1 lemon, sliced
1 lime, sliced
1 orange, sliced
1/2 cup bing cherries (if available)
1/2 cup brandy
4 cups carbonated lemon-lime beverage (7 Up or Sprite)
Directions

Mix wine, lemonade concentrate and brandy together in large glass pitcher. Squeeze juice from each slice of fruit into wine mixture before dropping fruit in. Toss in cherries and chill. Just before serving, add 7up. Pour into chilled glasses and enjoy. Don’t forget to eat the fruit- especially the cherries- yum.

Sangria 3

Ingredients

2 bottles full bodied spanish dry red wine
1/3 cup fresh squeezed orange juice
1/4 cup Grand Marnier (or any orange-flavored liquer)
2 tablespoons sugar
2 cups club soda
Ice cube
To garnish:
orange slice
lemon slices
tart green apple, sliced
peaches or nectarines, sliced
Directions

In a large pitcher, mix together the first 4 ingredients. Cover and refrigerate for several hours or overnight. Just before serving, add the club soda and plenty of ice cubes. Serve very cold garnished with a slice of fruit. Note: if using a punch bowl, float the various fruit on top.

Party sangria: Are you holding a party, and want to add some Spanish flavor? Just try our special party sangria recipe!

Spicy Sangria: If you’re looking for a real HOT sangria recipe… Try our special spicy sangria recipe!

Peach and Orange Sangria: This sparkling sangría uses white wine instead of red, to better partner the vibrant peaches and oranges. A bit more potent than its sweet taste suggests, this sangria should be savored slowly.

Citrus Sangria: This zesty sangria is specially refreshing thanks to the orange, lemon, and lime. Tangy and sweet, this drink tastes just like summer.

Sangria Clara: White sangria may seem more pure than the original red version, but it is every bit as potent. Here, the fresh mint leaves infuse the sangria with an unforgettable zesty freshness.

Fruity Sangria: This simple sangria requires some patience, but minimal effort. If served at a party, guests will delight in nibbling on the wine-flavored apple and pear chunks remaining in their cups after their sangria has vanished.

Cranberry and Strawberry Sangria: This playful sangria is sure to become one of your party staples. It is only slightly more tedious to prepare than the other sangrias, but well worth the extra little effort. This fruity, delicious sangria is practically a fiesta in itself but with sangria like this, why wait for the guests?

Cheese of Spain

By Queseria Sant Cugat del valles

Cataluna Barcelona

2011 American Cheese Society Competition Winner!

The Classic Blue Log

Garrotxa

is a goat’s milk cheese produced in the Catalonia region in northern Spain. Our Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows! These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish. Garrotxa pairs well with most sparkling wines and Champagne, many whites, as well as many Iberian varietals including: Albariño, Tempranillo, Periquita, Garnacha, Sherries and Portos

Ibores

is a zesty, warm-flavored goat’s milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with paprika and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses. Ibores is very versatile for pairing with many wine types and goes great with Riesling

Manchego, Artisanal.

the famous Spanish D.O. sheep’s milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. The Artisanal Manchego is made from raw milk and aged for several months. The cheese is nutty, sweet, and tangy with a firm texture. After 12 months it becomes tastier, saltier and excellent for grating. Manchego pairs well with roasted peppers and rustic bread. Try pairing this cheese with light crisp whites and light to medium-bodied red wines.

Monte Enebro

is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat’s milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro’s complexity and distinctive appearance. Air-shipped to Artisanal at only 21 days, Monte Enebro arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires a more intense, pungent finish. This award-winning cheese has proven to be a versatile pairing partner for many wines; it pairs exceptionally well with Chenin Blancs, Sauternes and sweeter sherries.

2011 American Cheese Society Competition Winner!

The Classic Blue Log

is made in western Massachusetts by Bob Stetson and his wife at their dairy, Westfield Farm. This cheese has won many prizes in US cheese competitions. It is fine-grained in texture with a rich and tangy flavor. The exterior is covered in blue Glaucum mold, making these logs visually striking and imparting a very light blue flavor. Here at the Artisanal Premium Cheese Center caves, we age the Classic Blue Logs for an additional two weeks as the cheese matures and transforms into a mild, elegant blue. One piece weighs approximately 4 ounces

Valdeón

is a rich and creamy, full-flavored cow and goat’s milk blue cheese, stronger than Stilton but less intense than Cabrales. The Valdeón wheels are wrapped in Sycamore leaves which contribute to their distinctive appearance and complex flavor. Valdeón was named best blue cheese in a 2003 national competition in Spain. This cheese pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats. This cheese is delicious with smoked and cured meats, and simply divine melted on top of a hanger steak.

La Peral

is a gently blued pasteurized cow and sheep milk cheese from Asturias in northern Spain. This rare and delicious cheese has been produced for a little over a century. The sheep milk component gives this firm cheese a little olive oil flavor and a pleasant pungent aroma. Also known as Queso Azul Asturiano, La Peral is made by the Lopez Leon family. The wheels are aged for sixty days just to the point that the blue begins to develop. La Peral resembles an Italian Gorgonzola. It has a slightly crumbly texture that leads to a refreshing finish on the palate. Along with other bigger wines, we recommend that you try pairing this outstanding blue cheese with Tempranillos, Cabernet Sauvignons, Gamays, Ports or Spanish dessert wines.
La Serena

is a sheep’s milk cheese hailing from the Extremadura region of Spain and has been name-protected with DO status since 1992. Serena is rich and creamy and combines a gentle bitterness that is balanced with an earthy, pungent flavor. As the cheese ages, its rind becomes leathery and the interior ripens to a soft, smooth, spreadable paste. Like many Spanish and Portuguese cheeses, Serena is a terrific party cheese and can be served by the wheel with a hole cut in the top and crusty peasant bread for dipping. Versatile with drier crisp whites, this cheese also pairs nicely with most soft to medium-bodied red wines.

Mahon

from the island of Menorca, is one of a few cow’s milk cheeses from Spain. Mahón boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahón is tangy, intense and delicious. Pair this cheese with Madeira or Tempranillo.

Zamorano

is a hard sheep’s milk cheese, generally nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a full, deliciously gamey, sheep’s milk flavor with a texture that melts in the mouth. We recommend that you try pairing this cheese with lighter crisp white wines and with soft to medium-bodied red wines, as well as with premium coffee.

Stella Royale

is a traditional style of pressed sheep milk cheese from northwest Spain. The milk for this especially nutritious cheese comes from the Churra breed, a native of the region that is able to thrive throughout the extremes of the seasons. The high quality milk produces a cheese with a full-flavored nutty flavor that lingers luxuriously on the palate.

Manchego, Artisanal.

the famous Spanish D.O. sheep’s milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. The Artisanal Manchego is made from raw milk and aged for several months.

The cheese is nutty, sweet, and tangy with a firm texture. After 12 months it becomes tastier, saltier and excellent for grating. Manchego pairs well with roasted peppers and rustic bread. Try pairing this cheese with light crisp whites and light to medium-bodied red wines. Los Beyos is a dense, compact, rustic style artisan cow’s milk cheese from the Asturias region of Spain. It has a unique flinty texture and flavor, and the first bite’s slight chalkiness melts into a big, buttery, creamy texture with a well-balanced and tangy finish.

Beyos happens to pair beautifully with a Martini as well as many wine types including Chardonnay and Tempranillo.

Paella

Paella is an original rice dish from the Spanish region of Levante, which is cooked in a wide but shallow pan known as paella. The best paella is not the one that has the most ingredients, but the one that combines them in the most coherent way.

Many ingredients, in fact, have to be added to the rice, including vegetables, fish, seafood and meat, leading to a myriad of different recipes that vary according to the proportions of the ingredients. A good paella should always have fresh vegetables in it (if possible, “garrofó” beans, artichokes and peppers), plus any of the above-mentioned ingredients. The cooking process is also important, as well as the quality of the rice itself, which has to absorb all

Barcelona Style Paella

Ingredients

cups white rice
1 lb Chorizo
16 cocktail size mini franks
8 oz Italian sweet sausage or hard salami, thinly sliced
1/3 cup olive oil
3 garlic cloves, sliced
1 medium onion, coarsely chopped
1/4 teaspoons saffron, crushed
4 cup chicken broth
1 medium tomato, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and cut into thin

Directions

Preheat oven to 350°F. Cut four chorizos into quarters length-wise. Slice remaining franks into 3 pieces. Heat 2 tablespoons oil in large skillet, add frank strips and pieces and cook until lightly browned – strips will curl; remove and set aside.

Add 1 tablespoon oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes.

Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste

In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes

Paella 1
Ingredients

2 cups enriched white rice
1 1/2 lb chicken tenders, cut into thirds
1 pound peeled and deveined large shrimp
24 shrimp
18 green lipped mussels, cleaned
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
Salt and freshly ground black pepper
1 cup frozen peas
2 lemons zested
To garnish:
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing
Directions

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and sauté 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate non-stick skillet, over medium high heat brown chicken on both sides in 1

Tablespoon extra-virgin olive oil, 1 turn of the pan Season chicken with salt and pepper Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas; scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

Paella 2

Ingredients

2 cups Spanish rice, short to medium grain, like Valencia
1frying chicken, cut in 12 pieces
2 Spanish chorizo sausages
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
1 teaspoon dried oregano
1/4 cup olive oil
2 garlic cloves, crushed
Pinch sweet paprika
2 teaspoons saffron threads
6 cups warm stock or water
Lemon wedges
Pimentos, cut in strips
Salt and black pepper, to taste
Directions Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan. Make a sofrito by sautéing the garlic, onion, and tomatoes, cook until the mixture caramelises a bit and the flavours meld. Season with salt, black pepper, and paprika

Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice. Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened (do not eat any mussels that do not.)

Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.

Paella a La Valenciana

Ingredients

3 cups short-grain rice
1 lb chorizo sausage
4 oz salt pork, coarsely chopped
1 lb large shrimp
12 little neck clams
1 broiler/fryer, cut into 9 pieces (3 1/2 lb)
1 large onion, peeled
1 medium onion, peeled and coarsely chopped
1 cup tomatoes, chopped
6 cup chicken stock
3 tablespoons olive oil
1/2 teaspoons saffron threads
1 tablespoon minced garlic
1 cup dry white wine (optional)
1 tablespoon paprika
1 tablespoon chopped fresh Italian parsley
1 bay leaf, crumbled
1 lemon, juice
Salt and pepper to taste
To garnish:
A handful of frozen peas
A few strips of pimiento or roasted pepper

Directions

In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients. Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry.

Slice the chorizo into 1/8″ discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. sauté shrimp in 1 tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan. Salt and pepper chicken pieces Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat, sauté the mixture until onions are wilted. Add garlic, and sauté about 30 seconds. Add white wine, stir and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture. Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients.

Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes. Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento

Paella Valenciana 2

2 cups rice
1 small chicken
3 1/2 oz lean pork
8 crayfish
1/2 lb clams, cleaned and soaked 1 hour in cold water
1 medium tomato, peeled, squeezed and chopped
1/2 cup green beans, cut in four
1/2 cup shelled peas
1/3 cup olive oil
2 garlic cloves, minced
1/2 teaspoon Paprika
1 tablespoon saffron
5 cup boiling water
Salt, to taste
Cut the chicken and the pork into small pieces, season them with salt, and fry in olive oil heated to the verge of smoking in a medium-sized pan. Brown briskly for 5 minutes. Add the tomato, garlic, beans, and peas. When this has browned a little, add the paprika with the pan off the fire.

Return pan to fire, put in 2 cups of rice, and fry until rice has browned a little while you bring 5 cups of water to a boil. Add salt to taste, saffron previously crushed in a mortar, and the boiling water. Stir briefly to mix. Cook on high fire for 5 minutes, then on moderate fire for another 12 to 15 minutes. When the rice is half cooked, add crayfish and
clams. Once cooked, let rice rest 3 to 4 minutes before serving.

 

EXCLUSIVE RECIPE
The earthy flavour of wild mushrooms is a great pairing with the savoury richness of parmesan cream. To finish? The brightness of parsley
RECIPE – Serves 4

Ingredients

Juice of 1 lemon
300 g – parmesan cheese
400 g – cream
60 g – hedgehog mushrooms
60 g – Chanterelle mushrooms
50 g – Porcino mushrooms
40 g – red quinoa
10 g – olive oil
fleurs de sel
4 – bunches yarrow
20 g – butter
salt
1 – bunch parsley
40 g – butter
50 cl – water
4 – nice slices of lardo de Colonnata

Preparation
Wash and rinse the mushrooms 3-4 times under running water. Cook the quinoa in a buttered pot and add water. When finished cooking, add the parmesan cream.

Parmesan cream: bring the cream to a boil, pour it over the parmesan and then mix in a blender. Parsley emulsion Boil the water and butter. Put the parsley in a blender and then pour the boiling water into the blender and mix for 5 minutes. Set aside.

Presentation
In a frying pan, sauté the mushrooms with olive oil and butter. Place a cup of quinoa in each of the 4 plates. Top it with the mushrooms, then the parmesan cream and a slice of lardo di Colonnata. To finish, add the parsley emulsion. Garnish with the chopped yarrow.