Monthly Archives: November 2013

Tapas dinner: italian bread with tomato, goat cheese and Tapenade

Roasted in the oven

And extra virgin olive oil Roasted in the oven

Spain´s Great Match in Miami: the Yummy Chronicles

 Elena Fernandez

D.O. Rueda white Wine booth

D.O. Rueda white Wine booth

Last week, the Yummy Bull had the opportunity to attend to a Spain’s Great Match tour stop in Miami. The event took place at the The Moore Building in the Miami Design District. The Great Match is a celebration of the wines and food from Spain.

American importers and distributors of Spanish wines presented their finest products, to wine industry professionals, media, and consumers. More than 200 Spanish wines were featured in a walk-around tasting informal format.

The tasting was complemented with a seminar presented by Grandes Pagos de España, an association of Spanish wine producers dedicated to promote Spain’s estate wines, was held for select trade and media. Attendees tasted through 24 of the 27 prestigious winery estates that belong to Grandes Pagos de España including the finest examples of winemakers, including Carlos Falco, Víctor de la Serna and Mariano García.

As Spaniard and wine lover you can imagine I felt in heaven for a few hours… It was difficult for me to find a place to start my particular wine tasting tour, so I decided to begin with Las Rocas from Bodegas San Alejandro. This wine comes for a winery placed in Calatayud one hour driving away from my home town, Zaragoza. Garnacha Borja and Calatayud wine are my day to day wine options at home, so I wanted to test what is new.

Matarromera Ribera de DueroMy favorite was Garnacha 2009, 90 points rated by The wine Advocate. I love garnacha grape because has enough body to fulfill my Spanish taste but It´s fruity and affordable enough to pair with my daily meals. But I made room for Ribera del Duero wines, other of my favorites. I had the opportunity to taste Abadía Retuerta last releases, this winery belongs to Grandes Pagos de España association, and another really good Ribera, Matarromera Crianza 2008. A classic wine with a modern touch.

Whites are in my top list of wines too so I was happy to find a representation of Consejo Regulador DO Ruedain the Match. All  Verdejos were great and you could find a list who looks for distributor in the US too. I love the bitter spicy touch in mouth of Rueda wine, great for any kind of fish and seafood.

Another Spanish white best seller was in Miami last week: Albariño. Every of them where great but I found particularly special the wines from Paco & Lola, a boutique winery from Pontevedra with a really cool  and brave branding design too.

After 15 sips of wine aprox. I decided It would be a great idea to refuel so I visited Cheese from Spain booth, full of an amazing array of varieties. Cheese and wine are close brothers, you know. Olives were present too. I loved the small cheesecakes made with black olive tapenade on top. Unexpected combination!

In Spain we finish our celebrations with Cava, our particular sparkling wine sweet as champaigne, so I wanted to do the same. I could see the release of the new Anna de Codorniu bottles, girlie style! And I tasted Jaume Serra cava rosé, MMM so delicious!

Guests also had  the opportunity to visit: Tapas: Spanish Design for Food, an exhibition organized by Accion Cultural Española (AC/E) with the collaboration of SPAIN Arts & Culture, La Fundación España-Florida 500 Años and the Centro Cultural Español de Miami, in recognition of the 500th anniversary of the arrival of the first European, Spaniard Ponce de León, to the shores of Florida.

This exhibition, who traces a fascinating path of Spanish design related to food  will visit Washington DC and many others US cities all around 2014.

eExpo tapas

The best black grape variety: “Tempranillo” wines

On the 24th, 25th and 26th of October, the eighth edition of the touring Contest “Tempranillos al Mundo” was held in Toledo (Castilla-La Mancha, Spain), which is famed for the First International Wine Summit. The competition has again returned to Spain after passing through Stockholm and New York. This edition had a record participation of entries, with 500 samples from seven countries. The jury was composed of leading international experts from twelve nations

The wine Cruz de Alba (2011) –geographical location: Ribera de Duero– has been the winner of the contest, while four other wines have won the award Great Gold Tempranillo: Finca Sobreño Selección (2008), from Toro; Sideral (2010), from Rioja; Dinastía Vivanco Reserva (2007), from Rioja; and, in Garnacha variety, Atteca Armas (2011), from Calatayud.

It also granted 88 prizes Gold Tempranillo and 56 Silver Tempranillo.

Bodegas y Viñedos Lleiroso, located in the town of Valbuena de Duero (Valladolid), also included within the Certification of Origin “Ribera del Duero”, won four awards in this year’s competition:

• Gold Tempranillo: Luzmillar Crianza (2011) .
• Gold Tempranillo: Lleiroso (2009) .
• Silver Tempranillo: Luzmillar Roble (2012).
• Silver Tempranillo: Lleiroso (2007) .

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The Tempranillo black grape variety is the most important grapevine in Spain. From it, comes many of the most notable spanish red wines. It has other names, such as Tinta del País, in Ribera del Duero; Tinta de Toro, in Zamora; or Cencibel, in Castilla-La Mancha.  The  Tempranillo grape variety needs lots of sunshine to ensure optimum quality. The wines that are made ​​from this grape are fresh and dry in mouth.

@yummybull, attended today to the first USA-Spain Business Forum #buildingbridges between WA & Spain

Jornada Business

A Lousiana spicy touch at Portland Saturday Market

 ...It´s King of the Cajun. Perfect for chicken, pasta and tradicional recipes like gumbolaya

…It´s King of the Cajun. Perfect for chicken, pasta and tradicional recipes like gumbolaya

Mushrooms time

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Forests and meadows are filled with mushrooms in fall, ingredients that have invaded the kitchens in recent years. Haute cuisine is increasingly attracted by to the flavor, texture, color and aroma of these treasures of nature to create dishes or enhance other ingredients.

At each location reign certain species, but some of the most appreciated by the restaurants are these:

Amanita Caesarea : orange, is highly prized for its delicate flavor and aroma. It can be prepared raw or slightly roasted, and combines well with dairy, like yogurt foam, for example.

Boletus edulis: it is a very aromatic fungus that grows in mountain areas and some can be large. White meat, compact, bulky trunk and hat in different shades of brow , it is ideal for grilled, accompanying meat and fish or cooked as a cream.

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Boletus edulis

Cantharellus cibarius : in Spain is known as rebozuelos. It is a small mushroom that grows in the highlands and humid, yellow or orange, aromatic and pleasant taste. You can cook or make preserves and can also be used as part of the dessert, because it is one of the mushrooms that support sugar preparations, as jellies or jams.

Cratherellus Cornucopioides: known as ‘trumpet of the dead ‘ by its characteristic black color. It is difficult to find, by their color and small size. It grows in coniferous forests in autumn and spring and is prized for its flavor. You can use it fresh or powdered.

Morel Mushroom: this mushroom looks like a small honeycomb. Can not be eaten raw because of its toxicity, but are delicious cooked. They are used to flavor sauces and enhance the flavors of the meat, and can also be seen in recipes that are cooked in cream.

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Cantharellus Cibarius

Agaricus campestrris: known in Spain as champiñón silvestre is one of the most abundant species. It grows in fall and spring in the meadows and its aroma is very appreciated in the kitchen. It can be prepared as an accompaniment to meat and fish or with garlic and parsley.

Tuber melanosporum: black truffle is one of the most appreciated. In Spain can be found on farms in the provinces of Soria, Huesca and Teruel , mainly. It is a fungus with intense flavor and aroma that adds tremendous value to meat and game dishes and can serve to flavor oil, cheese or eggs. It is prized in haute cuisine and can reach up to 1,000 euros ($1,350) per kilo. Grating is used to flavor all types of dishes: meats, fish, creams, salads and pastas.

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Boletus grilled, from Baluarte restaurant

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Mushroom cakes

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Sandwich with bacon and truffle

Persimmon salad: sweet, soft and bold

Baby Kale, Baby Arugula, Persimmons, nuts, Feta cheese, salt, pepperr, Balsamic Vinegar, Arbequina Olive Oil

Baby Kale, Baby Arugula, Persimmons, nuts, Feta cheese, salt, pepper, Balsamic Vinegar, Arbequina Olive Oil