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Taste of Spain - Issue #028: Discover the wines of spain
October 03, 2014

Discover the wines of Spain

There is a modern Spain that is still being discovered. In it, the architects Santiago Calatrava and Ricardo Bofill have reinvented the look of bridges and buildings; in the cinema, Pedro Almodóvar has morphed from wild transgressor to gentle emotionalist; in art galleries, Spain’s artists are forging new works and new media; and most importantly, Spanish cuisine now leads the culinary world, bringing not just new dishes to the table but entirely new ways of cooking and thinking about food.

Spanish wine has kept pace, generating an explosion of new wines, wineries, brands, and regions that is unprecedented in vinous history. While wine has underpinned commerce and nutrition in Spain for thousands of years, what we are seeing today is something that no other country has ever experienced, a compressed revolution in which pedestrian, paint-by-numbers wine becomes great art. It's as if the last century of wine development in the most successful wine-producing countries has been achieved in only a few short years.

Read more about Spanish Wine

Recipes of the month

Dorada a la sal:Dorada - or gilt-head bream- is usually prepared by baking it in a salt crust. Most Spanish food experts believe the method originated in Murcia, but it is now common practice in Andalusia as well.  Don't be put off by the large amount of salt. It seals in the juices of the fish, resulting in a succulent dish that delivers pure fish flavour without a trace of saltiness.

Stuffed eggplants (Berenjenas rellenas):The eggplants grown on Majorca are smaller than those from the mainland and are particularly purple, lighter than the eggplants commonly seen in the United States. I typically serve one whole eggplant to each guest for a first course, though occasionally I double the amount because the eggplants are so delicious. They also taste wonderful reheated the following day.

Products of the month

Artisan Anchovy Fillets in Sea Salt from L'Escala:These succulent, meaty fillets are so fresh and clean tasting that they seem more like just harvested fish than salted. This is the reason that people across Spain celebrate the anchovy and savor every bite of each fillet. For many of us who think of anchovies as salty additions to Caesar salad, the anchovies from L'Escala are a revelation.

Slicing Sampler of Spanish Sausages:Delicious dry cured sausages are a daily pleasure in Spain. Sliced thinly, you can enjoy them in a sandwich or on their own with a nice glass of wine. Or wrap aged cheese or grilled shrimp for a delectable marriage of flavors.

Wine of the month

Can Blau Montsant 2011:89 Points - "Inky purple. Spice-accented aromas and flavors of blackberry, boysenberry and licorice, with black pepper and mineral nuances. Juicy and precise, finishing with very good energy and lingering spiciness. This is still a baby." -Stephen Tanzer's International Wine Cellar


Jordi Vallés

PS: Remember you can find many more Spanish recipes at and

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