Las Rocas: A Wine like No Other, From a Place like No Other

Spanish, Wine Comments Off

Apr 052012

Deep in the interior of Aragon, Spain, lies a place few have heard of: Calatayud. Here, the air is dry, the terrain is unforgiving, and shattered rock stretches as far as the eye can see. It would seem that nothing could grow here.

Yet somehow, Garnacha vines thrive on the arid, rocky slopes of Calatayud , creating some of the world’s most sought-after wines. Spain is one of the few places on Earth where vintners bottle pure Garnacha – or Grenache, as it is called outside of Spain – and Calatayud is home to some of the country’s highest Garnacha vineyards.

Rooted deep in rocky, limestone soils at elevations of up to 3,500 feet, these vines see intense sunlight, prompting thicker skins and, ultimately, grapes with richer flavors. Cool evening temperatures mean fruit with greater acidity, giving Las Rocas wines a unique elegance and structure.

Many of Calatayud’s Garnacha vines are nearly a century old, producing rich, robust wines. With flavors and tannins reminiscent of a Cabernet Sauvignon, matched by a structure similar to Pinot Noir, Las Rocas Garnacha has a distinct palate of red fruit, black pepper and earthy notes.

“Las Rocas wines are unique in every sense of the word,” says Yolanda Diaz, managing director of Bodegas San Alejandro, a co-operative of 350 local farmers who grow the grapes for Las Rocas wines. “The rocky slopes create vines that can only be found in Calatayud. The precise combination of climate, soil and elevation here makes our Garnacha unlike any other wine, anywhere else in the world.”

Founded in 1962, Bodegas San Alejandro is located in Miedes, a town of 530 inhabitants about 55 miles north of Madrid, in the valley of the Ebro River. The dynamic winegrowers and winemakers of Bodegas San Alejandro bring the distinct characteristics of Calatayud and the unique flavors of Garnacha into every bottle of Las Rocas. The collection includes a Garnacha made from 30- to 50-year old vines, a Viñas Viejas Garnacha made from vines that are 60 to nearly 100 years old, and a Spanish Red Blend that brings Garnacha together with Tempranillo and Syrah.

Las Rocas® 2009 Garnacha (Pictured Above)

SRP: $14

Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:

The vibrant red color of our 2009 Garnacha hints at its rich dark cherry and blackberry aromas and flavors. This well-structured wine integrates nuances of oak with round tannins to deliver a rich palate of decadent fruit flavors.

Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. The vines for our Garnacha are 30 to 50 years old, with loose, rocky limestone soils. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional grapes with rich flavor characteristics.

Winemaking Notes:
Following harvest at the end of October, the Garnacha grapes were cold soaked for several days to extract the deep, intense flavors of the fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in French and American oak barrels for nearly one year.
Varietal Content: Garnacha
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.57g/100ml
pH: 3.63
Alcohol Level: 15.20%
Residual Sugar: 0.1 g/100ml
Residual Sugar: 0.1 g/100ml

We liked the dark fruit colors, depth and food friendliness of this Garnacha wine. The red blend was more fruity and terrific for a picnic or easy going dinner. The king (and what value for $20 . . . well worth double the price . . . ) was the Vinas Viejas. Bursting with cranberry and dark cherries, the tannins were subtle, but indicate good aging potential. Go with cheese, game, dark fish or Brazil nuts.

Spanish wines rule.

Disclosure

Las Rocas® 2009 Garnacha Viñas Viejas

SRP: $20
Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:
Our 2009 Garnacha Viñas Viejas exhibits a deep ruby color, with a spicy, rich cranberry bouquet. This well-structured wine has dark cherry flavors and elegant hints of oak, with round, supple tannins and a fruit-filled finish.
Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. The vines for our Garnacha Viñas Viejas are 60 to nearly 100 years old, with soils comprised of chalk and black slate, which encourage small clusters of intensely flavored grapes. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional grapes with rich flavor characteristics.
Winemaking Notes:
Following harvest at the end of October, the Garnacha grapes were cold soaked for two weeks to extract the deep, intense flavors of the old-vine fruit. Fermentation occurred for 10 days at temperatures ranging from 75°F to 80°F. The wine then underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in mainly French oak and some American oak barrels for 10 months following fermentation.
Varietal Content: Garnacha
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.54 g/100mL
pH: 3.56
Alcohol Level: 15.2%
Residual Sugar: 0.26 g/100mL

.
Las Rocas® 2009 Red Blend

SRP: $14
Las Rocas wines hail from Calatayud, in the southeastern corner of Spain’s Aragon region, where the air is dry and the terrain is unforgiving. Against all odds, Garnacha vines thrive on the steep, rocky slopes here, creating some of the world’s most sought-after wines. The Bodegas San Alejandro growers’ cooperative cultivates grapes from hundreds of small vineyards in Calatayud – many with vines more than 80 years old – to create the rich, robust flavors of Las Rocas.
About the Wine:
The bright red color of our 2009 Red Blend leads to ripe, jammy aromas and nuances of oak. These aromas extend to the palate, creating a bright, medium-bodied wine with a round, smooth finish.
Viticulture Notes:
Las Rocas wines come from the steep, rocky vineyards in Calatayud that rest at elevations of 2,500 to 3,500 feet. A majority of the grapes for this blend were selected from our 30 to 50-year-old Garnacha vines that are grown in loose, rocky limestone soils. The 2009 vintage brought exceptionally dry and hot conditions to the Calatayud region, resulting in a slightly higher alcohol level in the finished wine. Despite the warm weather, careful guidance in the vineyard yielded exceptional Garnacha grapes with rich flavor characteristics.
Winemaking Notes:
Following harvest at the end of October, the grapes were cold soaked for several days to extract the deep, intense flavors of the old-vine fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the Garnacha. A portion of the wine was aged in French and American oak barrels for nearly one year.
Varietal Content: Garnacha, Tempranillo, Syrah
Varietal Origin: Calatayud DO, Spain
Titratable Acidity: 0.57g/100ml
pH: 3.63
Alcohol Level: 15.20%
Residual Sugar: 0.1 g/100ml

Yolanda Diaz: A View of the World from Calatayud

Yolanda Diaz entered the world of wine somewhat by accident. A native of Calatayud, Spain, Yolanda traveled the globe for her studies and returned home in 1997 with plans to pursue her MBA. Meanwhile, Bodegas San Alejandro – a Calatayud-based growers’ cooperative – tapped Yolanda for her international business savvy to spearhead its burgeoning wine export business. What was intended to be a brief stint before graduate school quickly turned into a life-changing career move – one that has placed Yolanda in the prestigious post of managing director at Bodegas San Alejandro.

“I didn’t know much about wine when I joined Bodegas San Alejandro,” admits Yolanda, “but it wasn’t long before it became my greatest passion. I can’t imagine working in any other industry.”

While earning her bachelor’s degree in business from Columbus University in Zaragoza, Spain, Yolanda gained a global perspective through semesters abroad at Ecole Supérieure de Commerce in Paris and Hogeschool Zeeland in Holland. She interned at the World Trade Center in Irvine, CA, and spent time studying finance and marketing at Catholic University in Washington, DC.

A native Spanish speaker, Yolanda has mastered English, German and French, making her the ideal candidate to represent Las Rocas wines in the global marketplace. After joining Bodegas San Alejandro, Yolanda remained committed to her education, earning her MBA with specializations in wine marketing and horticulture from Columbus University, while ascending the ranks of the winery.

Today, as managing director of Bodegas San Alejandro, Yolanda touches every aspect of the business, from winegrowing and winemaking to sales and marketing. She travels extensively to bring the wines of Las Rocas to new markets. And, she wouldn’t have it any other way.

“Traveling has exposed me to so many cultures and so many different types of wine and food,” explains Yolanda. “I am able to bring these rich experiences back to the winery and, in turn, I get to share the unique story of Calatayud and Las Rocas wines with the rest of the world.”

It seems it was no accident that Bodegas San Alejandro found Yolanda Diaz. She is right at home in the world of wine.

Garnacha: At Home in Calatayud

Garnacha, called Grenache in the U.S. and France, is one of the world’s most widely planted red grapes. But nowhere is it more at home than on the rocky slopes of Calatayud, Spain. Here, Garnacha has ascended to extraordinary heights, giving the acclaimed wines of Las Rocas their rich, robust flavors.

Some believe that Garnacha found its way to Spain from its original home in Sardinia, when the kingdom of Aragon ruled that island during the 14th and 15th centuries. Other research supports the notion that Garnacha’s ancient origins lie in the same region of Spanish Aragon where the wines of Las Rocas are made today. The enticing flavors in Las Rocas Garnacha offer a compelling case for the latter theory.

Easy to grow and easy to ferment, Garnacha is also easy on the palate. In the glass, it tends to be low in acid and tannin, with a soft mouthfeel and pronounced flavors of berry and spice. In the vineyard, Garnacha takes its time to ripen, and it flourishes in sunlight and warm weather, making it perfectly suited for the long, hot summer growing season of Calatayud. The old vines of the region, ranging from 30 to 100 years old, curtail the natural vigor of the Garnacha vine, yielding fewer grape clusters. The result is a wine with a richer concentration of color and flavor.

Garnacha is typically used as a blending grape across the globe, but it is the centerpiece of Las Rocas wines. The rocky terroir of Calatayud grants Las Rocas’ Garnacha its signature palate of spice and minerality.

Tucked in the southwest corner of the Spanish province of Zaragoza, the dynamic Calatayud winegrowing region was awarded Denominación de Origen status in 1989. Here, in the Ebro River Valley, a network of tributaries creates a series of smaller valleys, each with its own unique mesoclimate.

The Calatayud DO includes 14,000 acres of vineyard in 46 small towns along the river valleys. Most of the vines rest at altitudes of 2,500 to 3,500 feet above sea level, on diverse soils ranging from chalk and limestone, to clay and marl.

We can trace the region’s name back to the Moorish occupation of Spain, when the local governor, Ayud, had a fortress called a Qalat, where the town of Calatayud now stands. Wine has been made here for 2,000 years.

The region enjoys a continental climate with hot, dry summers and cold winters. While summer temperatures occasionally soar to 100°F and the winter months pose a frost risk, the vines generally enjoy a temperate climate year-round. Most of the vineyards have loose, rocky limestone soils with low nutrient levels and high lime content. With an average annual rainfall between 12 and 20 inches. The vines in this region have to work their way deep into the fractured soils to find the water and nutrients they need.

Calatayud is famous for its red wines, which represent 85% of yearly wine production in the region. Out of the 11 wine grape varieties approved for the DO, Garnacha is by far the most widely planted.

Filed under: Spanish, Wine Tagged: spanish, Wine

Paul Cheneau Cava “Lady of Spain

spainish, Spanish, sparkling, Wine Comments Off

Nov 182011

GIRÓ RIBOT
Penedes, Spain

Fun in a glass, this delightful Cava is a bargain at an available retail price of around$ 10.99 a bottle. The colorful bottle belies the serious contents with its sprightly bubbles, excellent balance and abundance of fruit. Perfect for the holidays.

Giró Ribot is Spain’s preeminent family owned and operated producer of Cava. The Giró Ribot portfolio encompasses two distinct brands; Cava Paul Cheneau and Cava Masia Parera.

Giró Ribot is situated at the heart of the Appellation d’Origine Penedès. This beautiful area of Catalonnia, halfway between the cities of Barcelona and Tarragona, is bordered to the south by the Mediterranean Sea and to the north by the spectacular and remarkable solid mass of Montserrat.

THE VINEYARD
Giro Ribot is Spain’s preeminent family owned and operated producer of Cava. The ancestors of the Giro Ribot family, a noble lineage,
are closely tied to the Penedès region by bonds which go back over several generations of wine, Cava and spirit producers. The symphonic nature of this union has been key to the development of Paul Cheneau. The Paul Cheneau line can be best described as elegant
Spanish sparkling Cavas with French influence of styling. Paul Cheneau is classically traditional in the methods of production as well as in
the grape varieties used. Cava was first introduced in 1872 and, by the turn of the century, cava was the wine of choice among the chic
patrons of Barcelona’s elegant art nouveau cafes and cava bars. As a tribute to the fashionable ladies who made cava so popular, Paul
Cheneau introduced the “Lady of Spain”.
HARVEST & AGEING
The winery owns 100 hectares of vineyards of the indigenous Macabeo, Xarello and Parellada grapes, with which Cavas are produced.
The harvest is hand picked in September/October. Wines destined for Cava will form part of the tirage mixture consisting of selected
yeasts and sugar which, once in the bottle will generate second fermentation in strict accordance with the Traditional Method. The first
fermentation is very slow and at low temperature in order to assist the generation of secondary aromas. It is only after a lengthy ageing
period that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Aged in bottle for 12-
15 months.
WINEMAKER’S NOTES
Pale color, translucent, with greenish tints, and with a steady effervescence and a formation of small bubbles which generate a gentle
crown. Fine, delicate and very clean, with lightly toasted pastry notes and syrupy fruits. Fresh and fruity, well structured, crispy, balanced carbonic and good persistence. Light recall to pastry and fresh fruits. Altogether elegant and lively. Perfect harmony alcohol/acidity. Long after taste.
Grape Varieties: 45% Macabeo, 40% Xarello and 15% Parellada
Appellation: D.O. Cava (Penédes)
Finished Alcohol: 12.0

Pasternak Wine Imports . (800) 946-3110 www.pasternakwine.com

Filed under: spainish, Spanish, sparkling, Wine Tagged: Wine

The Albariño Wines of Martín Códax

Spanish, Wine Comments Off

Aug 092011

The Region – Rías Baixas

The Albariño wine of Martín Códax® is produced under the strict rules of the Rías Baixas D.O. (denomination of origin, or appellation). Translated from Gallego, the native language of Galicia, Rías Baixas means “the lower fjords”, referring to the deep fingers of water there that reach inland from the sea.

Albariño wine is sometimes called “The Wine of the Sea” because of the impact that the Atlantic Ocean has on the weather over the vineyards, and because the wine goes so well with seafood from the local villages. The moderate climate and well-drained soils provide perfect growing conditions for Albariño – ample water, ample sunshine in the summer, and mineral-rich soils of eroded granite sand, chalk, and clay.

The area is lush and green, unlike the common idea of Spain. It is cool, not hot, with many rivers running through hillside and valley vineyards. The landscape is so rocky that even the posts of the pergolas that hold the canopy of vines overhead in old farmstead vineyards are made of granite.

Winter storms on the Spanish shore of the Atlantic bring moderate temperatures and rain from the southwest, a result of the circulation of tropical air from the equator. The ocean regulates the temperature over the land, with little difference between day and night. High pressure fronts from the Azores settle over the region in summer, giving a long, friendly growing season to the vineyards, with the driest weather perfectly timed for late ripening and a September harvest.

Rías Baixas is divided into five sub-regions: Val do Salnes, Ribera del Ulla, Soutomayor, Condadodo Tea and O Rosal, the largest of which is Val do Salnes, home to Martín Códax wines.

The Grape – Albariño

Albariño, long the best-kept secret of Spanish winemaking, is making its mark in the world. It is aromatic, complex but immediately pleasing, dry, but full-bodied: peach, melon, grapefruit and lemon zest flavors decorating a frame of refreshing minerality.

One story says the grape was brought to the region from Germany by Benedictine monks in the Middle Ages and is descended from Riesling. Another story says the grape is native to the seaside hills of Galicia. This is a grape so special and so important in Spain that the grape itself is subject to regulation, not just the wine. Inspectors examine every load of grapes arriving at the winery to certify that they were grown in vineyards that meet the exacting standards set for Albariño in Galicia.

Albariño is made to be enjoyed when it is young, and the flavors float on a slight tingle that touches the tongue on the first sip. “Refreshing” is a word often associated with this style. To preserve the delicate qualities and subtle sequences of flavors that the wine so generously offers, winemakers restrict their fermentations and storage to stainless steel.

This is the style of Martín Códax Albariño. One hundred percent Albariño. One hundred percent estate grown. One hundred percent stainless steel.

Delicious and highly recommended, this clean, crisp wine with its floral hints and pleasing balance of acidity is just one example of why the consumer should turn to Spain for excellent wines at exceptional value at $15.00, SRP. Lovely paired with shellfish, veal, poultry in light sauces and cold roast beef. Great with goat cheese.

Martin Codax Albarino 2010 = $15.00

disclosure

Spanish Table Wines, ©2011 Martín Códax USA, Hayward, CA. All rights reserved.
Martin Codax® 2010 Rías Baixas Albariño
Region: Rías Biaxas, D.O.
In the local Gallego language of Galicia in Northwest Spain, the name Rías Baixas means “the lower fjords, referring to the narrow fingers of deep water that stretch far inland. The white Albariño grape thrives in this region of rains and mists. Locally, Albariño is called “the wine of the sea” (and is, unsurprisingly, a perfect match for seafood).
Description
Produced under the stringent rules of the Rías Baixas Denominación de Origen (DO), Martín Códax Albariño is thoroughly food friendly, and designed to be consumed young. This is an aromatic wine, elegant, dry and crisp on the finish. The key aromatic and flavor notes are pear, passion fruit and apple. Acidity is bright and integrates well with aromatic elements into a balanced whole.
Albariño stands on its own as an aperitif but reaches its glory stage when matched with food. This is not only because of the firm acidity, but also because of the wine’s mouth-engaging fullness. Seafood, poultry, light salads, and lightly-sauced pastas are only a few of the many possibilities.
Viticulture Notes
The summer of 2010 was on the hot side with little precipitation. Following an excellent flowering season, we saw correspondingly high yields and good ripening among the grapes, all the while maintaining desirable levels of acidity (and lower levels of malic acid). These conditions were ideal for the production of a well-structured, well-balanced Albariño with floral and stone-fruit notes.
Winemaking Notes
Winemaker: Katia Alvarez
For this 100% Albariño wine, grapes were hand-picked in mid-September 2010. Grapes were de-stemmed but not crushed, which allowed whole berry membrane pressing to preserve varietal character. After juice settling, fermentation occurred in stainless steel at 18º Celsius for three weeks. Approximately 15% of the blend was allowed to undergo malolactic fermentation, leading to enhanced flavor complexity while preserving the acidity. Following fermentation, the wine underwent light sur lie aging for four months, with no oak contact.
Varietal Content: 100% Albariño
Varietal Origin: Rías Baixas
Titratable Acidity: 0.65g/100ml
pH: 3.34
Alcohol Level: 12.82%
Residual Sugar: 0.25g/100ml
Wine Description
A refreshing food friendly white wine, crisp, elegant and dry, showing aromas and flavors of pear, passion fruit and apple with bright acidity.

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Filed under: Spanish, Wine

La Marca Prosecco

Spanish, Wine Comments Off

Aug 032011

Keeping Tradition Alive with Modern Winemaking

Founded more than 40 years ago, La Marca^® is a winery cooperative representing over 5,000 winegrowers who farm over 17,000 acres in the area of Treviso, in the Veneto region of northern Italy. The name “La Marca” refers to the zone of La Marca Trevigiana, source for the winery’s finest grapes. The winery’s headquarters are in the city of Oderzo, in the heart of Prosecco country. Consulting winemaker for La Marca^® Prosecco is Fabrizo Gatto.

Tradition at La Marca^® runs hand in hand with modern winemaking techniques, all with an eye to the changing demands of the international market for wine.

La Marca^® is particularly proud of its fully sparkling Prosecco Spumante. Prosecco has been taking the international wine drinking public by storm. La Marca^®’s Prosecco is a delicious, fragrant and fruity wine that is winning hearts and palates wherever sparkling wines are consumed.

Though relatively new to the international market, Prosecco production reflects a long history of painstaking grape growing and winemaking in its unique region.

The hills of Treviso provide unique soils and microclimates that are perfect for the Prosecco grape (the grape and the wine have the same name). La Marca^® adds to that perfection by expertly creating the base wines for their Prosecco and then gently adding effervescence through the Charmat process, the ideal way to protect the wine’s delicate aromatics and delightfully light texture. La Marca^® Prosecco is a versatile sparkler, a delight on its own as an aperitif, and for any (and every) special occasion. The wine has the substance and energetic acidity to match a wide range of foods and cuisines: Italian of course, but try it with Thai cuisine, a solid American barbecue, or light appetizers.

Although sold under a single brand, La Marca^® Prosecco represents the work, the skill, and the traditions of literally thousands of Italian winegrowers and wine workers who remain dedicated to upholding the traditions and quality standards of their region’s own unique wine.

Light, lively and lovely, all that bubbles need not be Champagne and here is a perfect alternative. Paired with Asian, Indian, meat, fish or solo, we liked La Marca Prosecco a lot. And at $17.00 SRP, the value is there.

La Marca Prosecco NV = $17.00

La Marca Prosecco
Wine Description:
La Marca Prosecco is a sparkling wine made in the Trevisio area of Northern Italy from the Prosecco grape. Prosecco is characterized by light and delicate fruit and floral aromatics, relatively low alcohol levels, and a friendly mouthfeel. Prosecco is best consumed soon after production while it still retains its youthful fruitiness and stimulating acidity. La Marca Prosecco, produced by a winegrower cooperative founded more than 40 years ago, brings top quality at a friendly price.
Winemaking Notes:
La Marca Prosecco is produced from 100% Prosecco grapes harvested in early September, and sourced from hundreds of small vineyards throughout the region. The grapes were crushed immediately after harvest before being pressed in gentle membrane presses. The juice was allowed to cold-settle before the initial fermentation occurred in stainless steel at 59-65º F. The still wine underwent aging on the lees prior to a secondary fermentation using the Charmat process at a temperature of 59 º F.
Tasting Notes:
This sparkling wine is pale, golden straw in color. Bubbles are full textured and persistent. On the nose the wine brings fresh citrus with hints of honey and white floral notes. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.
Recommended Cuisine:
La Marca Prosecco has the charm to stand alone as an aperitif, but it also has the body and the acidity to match well with a range of fragrant and spicy dishes. Try it with seafood, mild cheeses and any tomato-rich dish, or even with fruit-based desserts.
Finished Wine:
Varietal Content: 100% Prosecco
Varietal Origin: DOC Veneto
Alcohol: 11.30% by vol.
Residual Sugar: 1.7 g/100ml
Total Acidity: .58 g/100ml
pH: 3.2
Italian Sparkling Wine, ©2010 La Marca USA, Hayward, CA. All rights reserved.

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Prosecco: Both a Grape and a Wine

The term Prosecco refers to both a grape and to the wine from which it is produced. Both wine and grape are named after the village of Prosecco near Trieste on the northeast Adriatic coast bordering Slovenia, the area where the grape is thought to have originated.

The Prosecco is an energetic, vigorous vine which produces loosely-packed clusters of golden berries. It thrives on the hillside vineyards of northern Italy, particularly in the province of Treviso in the Veneto region.

The Prosecco grape, whose original name in Latin was Glera, has been cultivated—at least for still wine—since Roman times. The wine produced in those times may well be the vinum pucinum so prized by Latin historian Pliny the Elder. In one form or another, Prosecco wines have been produced and appreciated ever since.

Sparkling Prosecco is an early 20^th century phenomenon. Initially, most of this wine was sweet, but by the 1960s lighter dryer styles of Prosecco began to appear. By the turn of the 21^st century the trend toward light dry Proseccos, largely in fully effervescent spumante styles, was clear. The result of a long history of refinement as a local specialty, Prosecco is a one varietal wine rather than a blend as is the case with many other sparkling wines of the world. Since the grape is prized for its delicate flavor and aromatics, the wine is made sparkling using the gentle and relatively quick Charmat method.

Enjoyed worldwide on its own or as the base of the popular cocktail called the Bellini (a delicious mix of Prosecco and peach puree), Prosecco serves as an increasingly popular (and less expensive) alternative to Champagne. In contrast to Champagne’s rich flavors and complex secondary aromas, Prosecco delivers stimulating concentrated primary fruit and floral aromas, often of apple, pear, white peach and apricot. The wine has the charm to stand alone as an aperitif, and sufficient body to stand up well to a wide range of foods and cuisines.

Filed under: Spanish, Wine

Graffit: Modern Spanish Cuisine With An Artistic Touch At Its Best

New York, Restaurants, Spanish Comments Off

May 292011

Graffit,

141 West 69th Street www.graffitrestaurant.com
646-692-8762

The Magical Graden (Above)

FOUNDING PARTNERS Jesús Núñez, Jesús Sese Buil, José Pédro
Gomez, José Ignacio Lopez
EXECTUTIVE CHEF/PARTNER Jesús Núñez
WINE DIRECTOR & MANAGER Nacho Monclús
MANAGER Rogelio Espin Hernandez
ARCHITECT/DESIGN Garrett Singer Architecture & Design
GENERAL CONTRACTOR Aerial Design & Build Services
LOCATION 141 West 69th Street, New York, NY
TELEPHONE 646-692-8762
WEBSITE www.graffitrestaurant.com
FACEBOOK/TWITTER Graffit / Graffit_NYC

CUISNE Spanish, a mirror of today’s culinary scene
in Madrid

BEVERAGE All Spanish Wine list; beer, cocktails; cavas
HOURS Monday-Friday Dinner 4:30pm-12am
Sat Brunch 10am-4pm; Dinner 5pm-1am
Sun Brunch 10am-4pm; Dinner 5pm-1am
Weekend Lunch Beginning Spring 2011
METRO 1 train to 66th Street-Lincoln Center, or 2/3
to 72nd

CAPACITY 79 total: 31- Tapas & Bar Room; 26- Dining
Room; 22- Garden Room
PRICE RANGE Appetizers $11-$17, Entrees $25-$30, Desserts
$10, Tapas $9-$14, Cocktails $11- $14, Brunch
$11-$18

WHEELCHAIR ACCESS No
CREDIT CARDS All major
RESERVATIONS Recommended
Jesús Núñez, Executive Chef/Founding Partner

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Chef Jesús Núñez Brings Modern Spanish Cooking to the

New York Culinary Scene

Graffit, is the New York debut of Spanish born chef Jesús Núñez, who built his reputation for artistic and modern Mediterranean food at his highly regarded Madrid restaurants, Plenta and Flou. Núñez has been hailed as one of Spain’s leading chefs by the likes of the Spanish editions of Vogue, Elle and Gourmet, and both of his restaurants have been at the forefront of Madrid’s culinary scene.

The design concept by Garrett Singer Architecture and Design (Hill Country Chicken, Klee Brasserie) is striking and divides Graffit into three distinct spaces: a minimalist Tapas & Bar Room, an elegant Dining Room and a delightful sunlit Garden Room.

Singer and Núñez cleverly collaborated to translate the chef’s plating artistry onto the restaurants walls, adapting Núñez’ culinary style to the space’s interior through the use of variations of color, transparency and layering of surfaces. Graffit has commissioned Chilean-born graffiti muralist DASIC to paint explosions of color and dynamic intrigue throughout the restaurant (www.dasicfernandez.com). Aerial Design and Build, a NYC boutique construction firm, worked diligently with the design team to deliver high-quality workmanship.

Núñez brings New York an outlet for the modern cuisine that has put Spain on the culinary map as one of today’s international gourmet destinations. Graffit is a meeting place for authentic Spanish flavors and nontraditional techniques, a crumble of Mediterranean and multicultural ingredients and molecular methods.

Not Your Average Egg (Above)

The stage for these edible works of art offers it’s diners two unique dining experiences. In the Tapas and Bar Room guests can enjoy Chef Núñez’ reinterpretations of Spanish tapas, such as the Tortilla Espanola Deconstruida (traditional Spanish omelet in seven textures). But some of the chefs most delicious creations have roots in his mothers kitchen, such as Albondigas De La Abuela jesús’ abuela’s or beef meatballs with sweet potato cream and purple potato confit. Simplicity shines in the light and flavorful meatballs, cotrasted by the crunch of the purple potato and sweet potato cream. Also excellent, Pulpo A La Gallega galician-style. Tender octopus with potato, spanish smoked paprika and spanish virgin olive oil. Tapas are large and a selection can make a meal in themselves. We liked Graffit so much that we suggest experiencing it twice and saving the main event for a second visit. If that is not possible, leave room, because the fine dining option is equal to some of the best restaurants in Europe.

The Dining and Garden Rooms offer a beautifully created dinner menu featuring Núñez’ signature exploration of shape, color and most importantly flavor.

Not to be missed appetizers include a light-as-air Savory Carrot “Cake” filled with Mahón Cheese and garnished with crisp Asparagus.. There is also an interesting Pear Salad, composed of Valdeón Cheese, Quince and Walnuts. Not to be missed, is a gorgeous excess called Not-Your-Average Egg, Perhaps the most interesting appetizer offering is the whimsical “Fake Truffles” on “Edible Dirt” where falafel is gussied up with squid ink to look like a plate of the fungus, served with jet-black pulverized olives.,molecular yogurt and a splash of truffle oil. What a divine riff.

Truffle Graffit (Below)

When it comes to entrees, don’t miss Bacalao En Salsa Verde, Ñora, Prawns Cream and Egg Yolk. Salt cod comes on an oversized plate with strategically scattered steamed asparagus, and a raw egg yolk. The whole is decorated with prawn purée and salsa verde.LOVELY! Also terrific are the Slow Roasted Suckling Pig with Garlic Cream, Pimentón, Natural Jus and an intensely flavorful Duck Breast,with Apple and Potato.

A Memorable Duck (Above)

Núñez’ menu is accompanied by a beverage program replete with well-paired signature, innovative cocktails, such as a refined version of the traditional Andalusian Rebujito, and specially selected Spanish wines, including wine from the vineyard of one of Núñez’ partners, who is affiliated with Spanish winery Enate.
(www.enate.es/enaeng/intro/intro.htm).

Upper West Side Cocktail (Below)

The Upper West Side Cocktail, served with 4 huge frozen red grapes and a Tequila Old Fashioned were as potent as they were memorable. Kudos to the amazing wine list and affordable pricing. We adored an elegant, floral and engaging 2005 Rioja, made from the Mazuelo grape from Valserrano, suggested by the personable manager Rogelio Espin Hernandez. At $65 per bottle, it lays claim to being one of the best wine values in town.

Desserts are fun and flavorful. Check out the Warm, Liquid Chocolate Fritters and A “Study in Spanish Moscatel, Service, from reception at the door to waitstaff and busboys is as good as any three star restaurant in Manhattan.

Graffit with its superb location, near Lincoln Center, convivial atmosphere, affordable prices and excellent food, alas, is discovered, so reserve and enjoy.

Savory Carrot Cake (Above) Graffit Edible Sangria Edible Sangria (Above)

Disclosure

Chef’s Bio

Jesús Núñez Rábano is Executive Chef/Founding Partner of the recently opened Graffit, and owner and head chef of celebrated Madrid restaurants Polenta and Flou, both of which he opened as a young culinary graduate of the Casa de Campo Superior School of Hotel Management and Tourism. Núñez draws inspiration from his background as a graffiti artist to turn his dishes into playful and provocative works of art.

At the age of 24, Núñez made a name for himself when he opened the doors to his first restaurant Polenta, introducing young cosmopolitan foodies to his bold flavors, playful use of ingredients and aesthetic plating style. During its decade-long tenure, Polenta was named European publisher teNeues’ list of “Cool Restaurants Madrid” in 2005, in addition to earning a coveted spot in Madrid’s 2009 Black-Guide, a prestigious guide to the Spanish capitol’s hottest restaurants.

Núñez’ second restaurant, Flou, joined its sister location among the pages of Elle, Instyle and Vogue magazines as one of the most talked-about eateries on the Madrid culinary scene. Often the restaurant of choice for Madrid television and movie stars, such as Belén Rueda and Nacho Duato, Flou had been called “the workshop of the prodigal chef” by the Spanish press in reaction to Núñez’ unique texture and flavor contrasts, architectural plating style and use of molecular techniques.

However, despite appearances, Núñez did not always feel passion for the kitchen. While he was certain university was not for him following high school graduation, the only thing he was sure of was his drive to do something creative with his life. It was only once his father gave him an ultimatum – become an air-conditioning installer union worker or choose a career path – that Núñez decided to pursue a culinary career in tandem to his work as a graffiti artist.

Seventeen years, two restaurants, and a stint as Spain’s culinary ambassador to Korea and numerous accolades later, the chef’s newest venture, Graffit, opened it’s doors in at 141 West 69^th Street, serving his signature modern Spanish cuisine.

__________________________________________________________________

Tapas

Albondigas De La Abuela jesús’ abuela’s beef meatballs with sweet potato cream and purple potato confit
9.00

Croquetas De Jamón creamy serrano ham croquettes
8.00

Tortilla De Patatas updated spanish potato omelet, served in a martini glass with different textures
10.00

Pulpo A La Gallega galician-style octopus with potato, spanish smoked paprika and spanish virgin olive oil
14.00

Sandwich De Trigueros, Jamón Serrano Y Queso Manchego manchego cheese, serrano ham and asparagus sandwich
10.00

Patatas Braviolis fried potato cubes with house bravioli sauce
9.00

Gambas Al Ajillo sautéed shrimp served in a spicy garlic sauce
13.00

Coca De Rulo De Cabra rulo de cabra cheese, pickled red onion, black olive crumble, egg, mixed greens
12.50

Empanadillas De Vieiras Y Mejillones savory spanish pastry stuffed with scallops, leeks and mussels
9.00

Arroz Caldoso Con Bogavante Y Azafrán creamy saffron rice with lobster and assorted vegetables
15.00

Txistos crispy txistorra rolls with house made salsa rosa
10.00

Savory Carrot “Cake” Mahón Cheese, Asparagus
12.00

Pear Salad, Valdeón Cheese, Quince, Walnuts
12.00

Oxtail Ravioli, Apple, Sunchoke Cream
14.00

Kale stuffed with creamy vegetables and mushrooms sauce
13.00

Creamy Saffron Rice, Lobster, House-Made Alioli
16.00

Not-Your-Average Egg, Seasonal Vegetable Stew
15.00

The Roots celery, parsnip, turnip, parsley, sunchoke , kohlrabi, daikon, jicama
13.00

Confit Artichokes, Serrano Ham, Clams
14.00

“Fake Truffles” Falafel with edible earth
14.00

Creamy Squash Soup, Salted Cod, Fresh Tarragon
10.00

White Beans Stew with bacalao, chorizo and pil-pil sauce
12.00

Entrees – Fish

Pan Seared Scallops, Pear, Cauliflower
28.00

Marmitako Of Tuna
27.00

Bacalao En Salsa Verde, Ñora, Prawns Cream, Egg Yolk
27.00

Entrees – Meat

Lamb Loin with eggplant, manchego, peaches and spice piquillo marmalade
28.00

Filet Mignon, Wild Mushrooms, Rosemary, Bone Marrow Ravioli
27.00

Duck Breast, Apple, Potato
26.00

Slow Roasted Suckling Pig, Garlic Cream, Pimentón, Natural Jus
28.00

Filed under: New York, Restaurants, Spanish

Frederick Wildman and Sons, Ltd., is committed to excellence, and is a major force in the world of wine in the United States.

Argentina, French, Italian, Italy, Spanish, Wine Comments Off

Apr 292011

Here are three whites and three roses. All are under $20 and should make your sunny day even brighter!

Both Argentine and Spanish wines (specifically Rioja wine) are among the fastest growing "categories" of all fine wine-growing countries. France has also emerged as a growing category for their “great value” wines as well as Italy. This selection spans all four regions and have very attractive price points.

Whether you are an oenophile or a novice, five little words will be your guide to expert wine selection: Frederick Wildman and Sons, Ltd. You’ll never be disappointed.

A little background:

CUMA

Cuma is the range of organic wines produced by Michel Torino Estate. Viticulture and winemaking practices are strictly controlled and certified organic. Fertilizers used in the vineyards are sheep manure, ants are controlled with diatom earth, and weeds are cut with machetes: all natural elements. SRP $12.99

P45

A blend of 50% Grenache, 40% Cinsault and 10% Syrah, this racy rosé has some serious weight on the palate. Vinified as a "vin de saignée," a short maceration with a long fermentation under controlled temperatures is employed. This wine defines the word delicious. SRP $13.99

HECHT & BANNIER

Formed in 2002, Maison Hecht et Bannier produces wines that are reference points for the Languedoc-Roussillon, France’s largest and most confounding winemaking region. SRP $11.99

EL COTO DE RIOIA

El Cotp de Rioja, was founded in 1970 by a group of winemakers committed to creating a new type of Rioja. lts first bottling was released in 1975. Today, El Coto is the leading brand in Spain and among the top-selling Spanish wines in Europe. SRP $9.99 for both Blanco and Rosado.

SANTI

Santi traces its origins to 1843, when Carlo Santi established a wine cellar in the village of lllasi, Italy. The original winery is situated in the heart of the most acclaimed wine growing zones in the Veneto near Lake Garda. SRP $16.99

Websites/ Resources:
http:\\www.frederickwildman.com

http:[1facebook.comffrederickwildman, httpzl[wwwelcotopaellaparade.com

Disclosure

Importers of fine wines and spirits since 1934, Frederick Wildman and Sons, Ltd., is committed to excellence, and is a major force in the world of wine in the United States. The familiar Wildman oval found on every bottle sold is recognized around the world as a symbol of quality assurance.

Following the repeal of Prohibition, Frederick S. Wildman, a Connecticut-born wine connoisseur, bought the century old Bellows and Co., a wine importer and fine-food emporium. That same year Wildman traveled to Europe’s finest vineyards to pursue suppliers and to grow his importing business. Within a short time, Wildman signed on some of France’s finest wine producers, many still in Frederick Wildman’s portfolio today.

With Wildman in charge, the company grew and prospered. Wildman himself wrote the newsletters and wine notes, always reflecting his personal commitment to the highest quality products for his discriminating clientele. The Colonel, as he was called, continued to travel to Europe to develop contacts and establish partnerships. When National Distillers decided to leave the premium wine business in 1952, the Colonel was able to create his own company, Frederick Wildman and Sons, Ltd. Champagne Pol Roger, Domaine Armand Rousseau and Château Fuissé were mainstays of the portfolio then and remained when Colonel Wildman retired in 1971, and his company became a subsidiary of Hiram Walker. With Hiram Walker, Frederick Wildman and Sons continued to grow, and the Rhône wines of Paul Jaboulet Aîné, and several Bordeaux properties were soon added to the rich and prestigious portfolio.

1989 was a boom year for the company. Frederick Wildman and Sons added the very popular and influential wines of Italian producer, Gruppo Italiano Vini (GIV), to its range including Melini, Santi, and Folonari These additions added large volume of popular wines and propelled Wildman into the ranks of the largest importers in the United States. At that time, Richard Cacciato had just become president of the company and he began to restructure the company to allow the new growth. The national sales force doubled in size and, in turn, volume increased for all brands.

In 1993, Cacciato, along with an investment group that included six of the company’s top suppliers purchased Wildman from Hiram Walker. This was a strong vote of confidence on the part of the suppliers in Cacciato’s leadership as well as Wildman’s stability and promise for the years to come.

Over the next two and a half decades, Wildman added an assortment of legendary properties such as Chartreuse, Trapiche, Nino Negri, Seña, Christian Moreau Pere et Fils, La Scolca, Egon Müller, as well as dynamic rising stars around the world such as Nicolas Potel, Pascal Jolivet, Domaine Jacques Prieur, El Coto de Rioja, Backsberg and Churchill’s Port. The portfolio now includes over 50 brands under its umbrella, each one unique and each one prominent in its region of production.

Along with the growth, the familiar Wildman Oval — created by the Colonel and present on every bottle that the company imports — has remained constant and is still consistently recognized world-wide as a symbol of quality. Now in the 21st century, the company has become what Cacciato calls “the biggest little wine company in America” committed to maintain quality in its offerings, its service and its relationships

Filed under: Argentina, French, Italian, Italy, Spanish, Wine

Martín Códax Winery

Spanish, Wine Comments Off

Dec 072010

The Martín Códax winery was founded in 1986, as a cooperative made up of about 50 local grape growers in Galicia in the northwest corner of Spain.

The wines of Martín Códax were very well received in their first vintage, and the winery
expanded to meet the expectations of wine lover’s at home and around the world. To
maintain a supply of top quality Albariño grapes, the winery acquired vineyards of its own and crafted long-term agreements with many family winegrowers whose grapes met their exacting standards.

Today, the winery oversees more than 1,400 tiny vineyard parcels being farmed by 550 families in the Rías Baixas region around the town of Cambados. All the grapes that go into Martín Códax Albariño are estate grown and picked by hand.
Martín Códax maintains its quality through continuous investment in research, innovation, and talented, creative people who enjoy the challenges of leadership.
The “signature” wine of Martín Códax is Albariño, the versatile white wine, unique to the region, that has made Galicia famous among connoisseurs around the world.
The wines of Martín Códax have won international acclaim and are available for sale in over 40 countries around the world.

The Region – Rías Baixas

High pressure fronts from the Azores settle over the region in summer, giving a long,

friendly growing season to the vineyards, with the driest weather perfectly timed for late ripening and a September harvest.

Rías Baixas is divided into five sub-regions: Val do Salnes, Ribera del Ulla, Soutomayor, Condadodo Tea and O Rosal, the largest of which is Val do Salnes, home to Martín Códax wines.

The Grape – Albariño

This is a grape so special and so important in Spain that the grape itself is subject to regulation, not just the wine. Inspectors examine every load of grapes arriving at the winery to certify that they were grown in vineyards that meet the exacting standards set for Albariño in Galicia.

This is the style of Martín Códax Albariño. One hundred percent Albariño. One hundred

percent estate grown. One hundred percent stainless steel.

http://www.culinarygourmet.com/disclosure

Disclosure

Filed under: Spanish, Wine

A Paella Festival arrives at El Porron

Restaurants, Spanish, upper eastside No Responses »

Aug 012010

We’re not talking about generic, pre-made paella here – we’re talking about authentic Spanish paella made in the traditional manner from scratch! And chef/owner Gonzalo “Mr. G” Bermeo wants everyone to partake in his Paella Festival Special. Here’s the deal:

$30 per person gets you:

- 1 tapa of your choice from the menu

- Paella Valenciana – saffron rice with chicken, veal, Spanish chorizo, bell peppers, green peas, onions, monkfish, and assorted fresh seafood

- glass of sangria

A traditional Spanish meal awaits you. The Paella Festival Special will be available from Monday, August 2^nd to Sunday, August 15^th. Please note that since the paellas are made from scratch, they take 30-40 minutes to prepare. Anyone wanting this special should call and schedule a reservation with Diego at the restaurant at 212-207-8349.

El Porron

1123 1st Avenue (at 61st Street)

Classic and Signature Tapas At El Porron: Una Tasca Moderna

Restaurants, Spanish, Wine No Responses »

Jun 132010

El Porron is located at 1123 First Avenue at 61^st Street and is open for lunch and dinner on Sunday to Thursday from 12 PM – 11PM and on Friday to Saturday from 12 PM – 12AM. For reservations, please call 212-207-8349.

Authentic Spanish Cuisine Hits The Upper East Side

If you’ve never used a porron before, just look at the exuberant how-to photos lining the walls of El Porron, This amazing Spanish Tasca. The latest project by Gonzalo “Mr. G” Bermeo of Long Island City’s much-loved El Boqueron,

An ode to the Catalan blown-glass vessel that pours wine through a point spout that leads directly into your mouth, El Porron is decidedly a family affair, conceived by Mr. G with his son and front-of-house director, Diego (an astonishing knowledgeable and professional young man) and executed with the teamwork of his Poconos-based restaurateur brother, Mario.

The Sparklingly Attractive Dining Room (Above) Supports Fine Dining in the True Sense of the Word

At the heart of its mission, El Porron aims to recreate the best of Spain’s culinary and cultural offerings, all from its brick-walled, contemporarily outfitted slice of the Upper East Side. After traveling their native Spain extensively, Mr. G and Diego broke down their experiences and translated them to a New York state of mind: An endless array of Spanish wine bottles lining the restaurant’s shelves and bar, There are lovely flowers, comfortable banquettes, and terrific lighting. Service is warm and helpful.

Regional dishes to exemplify the country’s broad offerings, and a meticulous sense of authenticity and pride in developing the menu and wine list’s unconventional offerings. Don’t let the reasonable prices deceive you. El Porron is a class act.

A night at El Porron may start with cold tapas, then hot—stay for entrees and paella or linger longer for a flight of Spanish wines and sangrias.

Open the appetite with the Escalibada al Estilo de la Abuela, a cold salad of roasted eggplant, red peppers, sweet onions and salted cod, all with a lightly pickled flavor at once sweet, tangy, and refreshing. Queso manchego con membrillo kicks up a classic combo of cheese and quince by piling it onto raisin pecan bread—a sweet and salty number with real pizzazz.

Hot tapas benefit from Mr. G’s love affair with sauces. A best-seller of calamares al ajillo (Above) sounds no different from other versions until it arrives at the table: whole, pillowy tubules of fresh baby squid redolent of the white wine and garlic flavors that explode on the palette with unusual brightness. It’s impossible to resist sopping up the briny, spicy wine sauce with the bread alongside. Pulpo a la Gallega, a traditional dish from Galicia, is equally addicting, with sliced chunks of tender octopus, spicy and sweet, slathered in a sauce of house-made Spanish pimenton and Mediterranean sea salt.

Those who prefer dishes from the land—admittedly a minority in Spain—will find good company at El Porron, where traditional albondigas de ternera, or veal meatballs, are among the best that the city has to offer. Impossibly tender with the crunch of slivered almonds atop, they’re served in a clay dish filled with the leek, carrot, celery and tomato stew that gives them their delicately balanced flavor.

A baby Lamb Chop (special) was available in both tapas or entree portion ($15 or $28). It was tender and succulent. Let’s hope it becomes a regular.

Some favorites can be ordered as tapas portions or entrees, such as the Vieras con Tocino, or bacon-topped scallops—a Navarran classic. Covered in a bacon crumble rather than getting the more typical wrap-around treatment, they’re a delicate pleasure served in a velvety white asparagus sauce whose earthiness makes an unexpected pair for the mostly oceanic flavors. Also a surprise? The grilled tiger shrimp, or gambas a la plancha—they traditionally eat the shells in Spain, which explains the amazing concentration of sweetly charred flavor on their crispy exterior.

Heartier entrees include a Pollo con Pisto—the Spanish take on ratatouille—with eggplant, zucchini, yellow squash and onion atop a juicy portion of grilled chicken breast. Salmon Fresco a la Plancha makes for a lovely summertime treat as well: the farm-raised catch gets a pick-me-up from a citrus-berry reduction to contrast its natural fishiness.

Adventurous souls must order the Mollejas Al Espuma De Cava Y Ajo * crispy sautéed sweetbreads in a garlic & cava reduction, served over julienned seasonal roasted vegetables and the miraculous Callos Madrilenos mildly spicy stew of braised tripe, chorizo, pig’s feet, morcillo & assorted traditional meats-a madrid classic that puts the French version to shame.

The whole spread can be washed down with a bottle of wine or a few glasses apiece—either way, the all-Spanish list contains an abundance of rare varietals that aren’t to be missed. Txakolina is a Basque favorite—an up-and-coming, hard-to-find effervescent wine that’s drunk as commonly as water abroad. Albarino, a grape whose popularity is just starting to climb here in the States, comes in three varieties at El Porron, making for a fascinating tasting flight by the glass. Prefer more traditional Spanish reds like Tempranillo, Rioja, or Garnacha? They’re all on the list, available by the bottle or the glass, hand-picked by Diego after extensive tasting throughout Spain’s best vineyards. (Check out Monastrell (Mourvedre) hails from Yecla, a small and rather obscure wine region in Southeastern Spain, near Jumilla. Very dark reddish-purple in color, it shows almost a bluish cast and an off-beat white, incorporating a blend of five local grapes, producing a sprightly and engaging food companion.

Whichever route you go, save room for dessert, which, in keeping with the theme, brings some of Spain’s less-exported traditions stateside. Favorites include the Flan de Mocca, a coffee-infused flan made with Colombian coffee, and the Torrejas, or strips of French toast soaked in Rioja and caramelized to a brulee-like exterior.

It’s all executed by Mr. G himself, drawing on his 25+ years in the business beginning at El Cid and most recently culminating at El Boqueron, where the influences of his once-mentor Clemente Boscos and other notable Spanish chefs earned him his reput
ation as a tapas authority in hi
s own right. The emphasis is on sauces that amplify the scope of traditional tapas preparations, making them more exotic, exciting, and compelling as a whole

One of the few restaurants in this area of town that dares to break the tried-and-true Italian mold, El Porron brings serious Spanish food and wine to lucky residents of the upper east side and lays claim to being the finest Spanish kitchen in New York City.

Torrejas, or strips of French toast soaked in Rioja (Above)

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Hotel Casanova Tempts Guests With “Barcelona Nights” Promotion

gay, Hotels, Resorts, Spanish No Responses »

Mar 282010

Travelers from all around the world visit Barcelona for its cosmopolitan atmosphere, dramatic architecture, sunny beaches, trendy nightlife and buzzing arts scene, making it one of the most popular destinations for gay travelers in 2010. In fact, the city comes in at #6 on About.com’s list of “The World’s 20 Best Gay Beach Cities,” compiled by gay travel expert Andrew Collins.

Visitors to this gay travel hotspot have discovered a popular home base for their Barcelona adventures at the Hotel Casanova (www.casanovabcnhotel.com), which crowns the trendy Eixample District, affectionately called “Gayxample” by the city’s gay scene insiders. To solidify its position as Barcelona’s top gay-friendly hotel, the Casanova is offering a “Barcelona Nights” promotion valid for stays through the end of 2010.

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