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Brian Murdock

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Everything posted by Brian Murdock

  1. Victor, your vote wins by default!! My friend decided to bag the gazpacho de hierbabuena. Probably the right choice given the chilly weather that day. We did have fish for a first course, paired with a delicious Enrique Mendoza Chardonnay Fermentado en Barrica, and Rabo de Toro as the main course (the sauce included some dark chocolate, giving it a kind of mole poblano touch, I guess), and we chose a wonderful Toro red (appropriate at least in name) by Telmo Rodríguez, Gago, to go with that. And there you have it. Issue resolved! Or maybe not, come to think of it!!
  2. Brian Murdock

    Wine Tag: G

    Plenty of Garnacha in Spain, especially in Aragon (D.O. Calatayud, D.O. Campo de Borja and D.O. Cariñena), and in Priorat and Montsant where the old vine Garnacha plays a key role in those blends. One variety I'd like to add is the grape Godello, which makes delicious whites from Galicia. The most famous region is D.O. Valdeorras. A good "G" Godello worth trying is "Gutián". You can also find Godello in some other parts of Galicia, and even in El Bierzo (León) which is right next door. G could also be used for Galician wines in general: Albariños (Rías Baixas), Ribeiros, Ribeira Sacra, Monterrei and Valdeorras. One interesting thing about those wines is that no foreign grapes are used, and most wines made available are made from grape varieties that are native to the region, so it's a good chance to try something different.
  3. It is a tricky one, isn't it? A friend of mine is making it and he called me and asked what I thought we could pair with it, and I thought for a second and replied, "I have no idea!" That's why I was appealing to the members of the forum. Manzanilla seems to me like a reasonable choice, so unless anyone else out there as another suggestion, I think I'll give that try. Thanks
  4. I'm mixing forums here, but I figure someone in this area will most likely have a good suggestion. Any recommendations for a wine to go with a gazpacho de hierbabuena? Thanks!
  5. Brian Murdock

    Wine Tag: E

    Here's one quick "E" wine from Spain. The winery Enate, from the region Somontano. Just about everything it does is good, and goes up from there!!
  6. Brian Murdock

    Pedro Ximenez

    Some very interesting comments made throughout this thread, but I thought I would add some further clarifications about sherry, PX, etc. First of all, sherry is generally not a blend of different grapes but, as JohnL just mentioned, a blend of different aged wine. In the D.O. Jerez-Xeres-Sherry-Manzanilla de Sanlucar de Barrameda (an appellation whose name does not hold up to modern marketing standards!!), uses mainly the Palomino grape, which makes some pretty uninteresting basic white wine, but excellent sherry. PX is also available in these parts, but one basic difference is that whereas sherry (fino, manzanilla, oloroso, amontillado) has alcohol added to the base wne before the aging process, sweet Pedro Ximénez naturally reaches 15% because of the high sugar content. So, no alcohol is added. Part of the confusion may come from the fact that cream sherries are quite popular outside of Spain and they are in fact blends of Palomino Olorosos and Pedro Ximénez. To make matters even more confusing, in D.O. Montilla-Moriles (in the Andalusian province of Córboda), sherry-style wines are made. Some are dry while others are sweet, but almost all use the Pedro Ximénez grape. The whole subject is fascinating but equally baffling at times. But the wine is good, that's for sure.
  7. Judiones de la granja are much bigger and thicker than fabes and the later are thinner and softer. Take a look at this site. I've heard that there are now lots of fake fabes from South America. To differ them you have to take a fistful and tighten and if they escape they are the false ones. ← That's a great site!! Thanks Rogelio!!
  8. I agree with Butterfly. It's very important not to stir, especially after the beans have become soft. Some with break apart, but most will keep together. Now's here a question someone might know the answer to: is there a real difference between fabes and judiones de la granja (Segovia)? They seem essentially the same to me, and the only difference is that they come from different parts of the country.
  9. I've never heard of that either, but I'll check with my mother-in-law...she's the expert!
  10. Brian Murdock

    White Rioja

    It's good to see that a big red wine region like Rioja is also getting some exposure for its white wine, which has improved a lot over the past few years. Generally, these whites are made the Viura grape, making the Remelluri white an unusual but very pleasant surprise. In the past, Rioja had a well-deserved reputation for uneven quality in its white wine, but the potential for extremely well-balanced and complex whites has always been there, and a number of regions are now proving that.
  11. Make that 2-0 final score!!! Exciting game all around. And plenty of butifarra to boot!
  12. Thank you very much Jose. It was a pleasure for me to be a part of this conversation. I'm afraid you're going to be wrong about the score this weekend! A la teva salut!
  13. Clokwurk has brought up some very interesting points, many of which confirm that the issue is a complex one. Spain is doing better than ever, but it has taken an usually long time for it to get there, and Spanish wine is still for from where I think it could be. But at least it's heading in the right direction. In any event, I was giving some thought to Jose's remarks and an interesting discovery dawned on me. In a follow-up question I asked Jose about which wine regions he was especially excited about and I later realized that in a sense he had already answered my question in his response. You see, Jose referred to wines that excited him by using grape varieties, many of which I could associate with a specific region. Albariño (Rías Baixas); Treixadura (Ribeiro); Godello (Valdeorras); Mencía (especially El Bierzo); Garnacha (Priorat, Montsant, Aragonese regions, to name a few)... In other words we were talking about the same thing with different words. Jose spoke almost "American" in the sense that he discussed wine in terms of variety. People order Pinot Grigios, Merlots, etc. But in Spain, with the possible exception of Albariño, wine is generally ordered by region (I am talking generally here, not necessarily at an expert level)...if that. Sometimes it's just a "vino blanco" or a "vino tinto". You never hear a person say, "I'll have a Garnacha". Heck, many Spaniards have no idea what grape variety goes into their wine. This seemingly minor detail led me to wonder just HOW Americans order Spanish wine. What are they looking for? Are they looking for varieties? Regions? Which bit of information sticks with them best, the grape or the D.O.? In the end, this could have a huge bearing on how Spanish regions, bodegas and even institutions like ICEX should market it. In the end, it may not be a minor detail at all. From your personal experience there, Jose, do you have any thoughts on thi matter? Thanks
  14. I'm watching this weekend's Real Madrid - F.C. Barcelona soccer game with some friends. Any suggestions on dishes I should prepare? (There will be both merengues and culés there). Any predictions on the score?
  15. Cabello de ángel is candied squash (not pumpkin, but cidra--a much more fibrous squash). I've never seen this squash in America--though I've seen it in Mexico as (chila)cayote. ← Now that makes sense. I was always told it was "calabaza" which is usually pumpkin, but you're right, but sweet squash...hmmm I hadn't thought of that.
  16. Well Spain thanks to Wines from Spain and the different Bodegas and their winemakers are really moving forward................Americans like new things....And Albarinos, Godellos, Treixaduras, Mecia, Garnachas are new and exciting.....The cuisine and the hot chefs from Spain are also helping to make Spanish wine hot...........Still is a lot to do, but today we have areas dedicated to Spanish wines in Wineshops when 10 years ago we were mixed with Southamericans and Greeks.........Today everyone has its own place and this is a good sign ← I agee. In fact, I'd say it is especially thanks to people like you who are giving greater exposure to Spanish cuisine and thus its wine. It still has a ways to go, but it seems to be enjoying a popularity it has never had there. Any regions (with compromising you too much ) that you are finding especially exciting?
  17. It's funny you should mention what is typical in Barcelona. I was going to say that buñuelos were cropping up all over the country, but then I thought, "I don't know if that's true." Now you are confirming my doubts. Never tried the Panellet, but I'm sure you can find them somewhere in Madrid, so I'll keep an eye out. As Butterfly said, Huesos del Santo (Saint's Bones, for those unfamiliar with the language) are also very typical All Saints' Day treat here in Madrid. I like them very much, but they are dense and after just a couple, I'm done. I couldn't tell you what my favorite buñuelo is. I do like the creamy ones. The Cabello de Ángel is a good and original, but it is true its sweet. By the way, does anyone have a transaltion for Cabello de Ángel? (Not Angel Hair, because that's the pasta). I know, or think it's made from pumpkin.
  18. Jeeze, this is exciting, I have about a zillion questions and don't know where to start. I guess I'll make the most of your combined knowledge of Spanish cuisine and American tastes. The U.S. is an increasingly important market for Spanish wine in both volume and money. What do you think Americans' attitude towards Spanish wine is the moment? Are they more aware of it? In know this is a pretty broad question, but I would love to hear some of your thoughts on the subject. ¡Gracias!
  19. It's that wonderful time of year when buñuelos begin to crop up in pastry shops all over. I have two questions for anyone looking to give their opinion: 1) What is your favorite kind of buñuelo? 2) What pastry shop (in your opinion) makes the best buñuelos?
  20. Brian Murdock

    Spanish Wines

    Still haven't come up with anything reliable, so my next suggestion is that you try contacting two of the most important wineries there. They have some of the greatest presence outside of the Canaries, which isn't saying much, but they may be your best bet, if at all. One is Bodegas Insulares: Bodegas Insulares de Tenerife or Bodegas Monje Good luck!
  21. Brian Murdock

    Spanish Wines

    My initial reaction is that you are going to be hard pressed to find one, unfortunately. Canary Island wines are not easy to find outside of the Canary Islands (not even mainland Spain), let alone the U.S. I can't think of a place off the top of my head, but if I come up with something, I'll update you. As for a red wine, that makes it even tougher, since the Canary Islands tend to distinguish themselves for their white white (both dry and sweet). Your best bet will probably come from a region in the north of Tenerife called D.O. Tacoronte-Acentejo, which specializes in reds made from a grape called Listán Negro (often blended with another called Negramoll). I'll keep an eye out.
  22. Brian Murdock

    Wine Tag: C

    Wow! Lots of C's I could add from Spain: Regions: Cariñena: In Aragon. That's where the variety Carignane gets its name. Traditionally the most famous region from Aragon. Campo de Borja: Another Aragonese region making some fine reds made mostly from Garnacha. Good prices. Calatayud: Yet another D.O. from Aragon. Also beginning to make some excellent reds from Garnacha (many old-vine). Also very good prices. Cigales: This one is in Castilla León and is known for its rosés, but it also is beginning to make some good red wine too. Good example: Calderona. Cava: Spain's sparkling wine. Most is made in Catalonia, but it doesn't have to be from there. Castilla: This is a Vinos de la Tierra Appellation which encompasses wines from all over Castilla-La Mancha. Some of the most exciting stuff in La Mancha fall under this label. WINES: List is nearly endless. Here are a couple of interesting and perhaps different ones: Calzadilla: Red blends made from a winery in Cuenca (La Mancha) Castaño: from Yecla. Makes a wide variety of reds, many from Monastrell. Casa de la Ermita: Jumilla. Especially liked the crianza and the Petit Verdot varietal. Ah, the list could go on forever
  23. Brian Murdock

    Wine Tag

    I love Albariños myself and was glad to see David's contribution. I would ike to add that in Spain, Albariño is still almost synonymous with the region Rías Baixas. In fact, I'd say it is probably more famous than the region, since it's one of the few wines that Spaniards will order by the variety. Normally they order by the region, but seldom by the variety. And Albariño is still almost exclusive to Rías Baixas. Ribeiro has begun to incorporate more of it, but most ribeiros are blends of the other varieties that were mentioned. Valdeorras is a Galician region which has actually gained notoriety for making delicious white wine from another grape called Godello (I'll add that to the "g" section). David has mentioned probably the biggest "A" word from Spain, but I'll contribute Alella, which is tiny region north of Barcelona and it makes some very nice white wine. I know we are on to the "B"s but I jumped on this thread late!
  24. Some of vineyards were directly affected by the fires (I don't know how many, but I don't think too many were affected). I think the D.O. said (if you'll accept the reference ) that the heat and smoke from the fires may have contributed to a kind of greenhouse effect which prevented nighttime temperatures from lowering enough and, thus, accelerated the ripening of the grapes. If that was a factor, then we could say that the fires contributed in some areas to the early harvest, but once again, I don't have confirmation on that. What I don't know, and I admit I'm ignorant on this point, is how the smoke (from distant or nearby fires) might affect the characteristics of the grape itself (i.e. aromas, flavors, etc.), if at all. Does anyone have an answer to that?
  25. I know who you are, Victor, and very much respect your opinions and your expertise. I never said the 2006 was going to be as good or better than the 2005, only that it was going to be abundant, and supposedly high in quality. That's how I began this thread. Actually the first news I got about this year's harvest came in August from good friend of mine who grows Albariño grapes outside of Caldas de Reis. He is actually family, so when we talk about these things, there is no spinning involved. We talk about beehives and licor de hierbas with the same natural informality as we do wine, and he told me himself that he expected the production to be high (which it is) and the quality to be up there (which it may or may not be). Just a grapegrower with a straightforward opinion. Now, he may be wrong, but I think you would agree that it would have been improper to disregard his opinion. In any event, as a person interested in this subject, I feel it is my duty to be thorough in my research and cover as many angles as possible, and that includes taking into consideration what the official line is. I think we all agree that the Consejo Reguladores are not to be trusted for obvious reasons (and I certainly try not to base my opinions soley on press reports), but we shouldn't paint them as Ministries of Misinformation. They can be surpringly candid and self-critical at times...though probably not as often as they should! Anyway, I very much appreciate your input. It seems certain, from what you say, that we can expect lesser things from the 2006 harvest.
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