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What is Nouvelle Cuisine?

Nouvelle Cuisine, when mentioned, brings thoughts of small plates of food that many feel will see you leaving a restaurant with a lot less money and a lot more hunger than when you went in!!!  But, is this true?  What is sure, is that this French revolution has spread all over the World but, is Nouvelle Cuisine for everyone ? for the Gourmands? or just for the Gourmets? or is it a chance for a personal culinary experience that will excite the tastebuds and leave memories for a lifetime?

Nouvelle cuisine 

The term “nouvelle cuisine” has been used several times in the history of French cuisine, to mark a  break with the past, with tradition.  In the 1700’s several French writers emphasized this break with tradition, calling the new cooking style  “modern” or “new”.  In the 1880s and 1890s, the cooking of Georges Auguste Escoffier was sometimes described with the term.

Today, the French term “Nouvelle Cuisine” is  attributed to authors Henri Gault, Christian Millau, and André Gayot,who used nouvelle cuisine to describe the cooking of Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé, and Raymond Oliver, many of whom were once students of Fernand Point. Paul Bocuse claimed that Gault first used the term to describe the food that he prepared, along with other top chefs, for the maiden flight of  Concorde in 1969.

The style that Gault and Millau wrote about was a reaction to the French cuisine classique placed into “orthodoxy” by Escoffier.  Calling for greater simplicity and elegance in creating dishes, nouvelle cuisine is not cuisine minceur (“thin cooking”), which was created by Michel Guérard as spa food.  It is thought that World War II was a significant contributor in the creation of the phenonenom of nouvelle cuisine, as  there was a short supply of animal protein during the German occupation hence the need to experiment.

Gault and Millau “discovered the formula” contained in ten characteristics of this new style of cooking. The ten characteristics of “Nouvelle Cuisine” were identified as:

  • A rejection of excessive complication in cooking.
  • Cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés were greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic.
  • The cuisine was made with the freshest possible ingredients.
  • Large menus were abandoned in favor of shorter menus.
  • Strong marinades for meat and game ceased to be used.
  • They stopped using heavy sauces such as espagnole and béchamel in favor of seasoning their dishes with fresh herbs, high quality butter, lemon juice, and vinegar.
  • They used regional dishes for inspiration instead of cuisine classique dishes.
  • New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.
  • The chefs paid close attention to the dietary needs of their guests through their dishes.
  • The chefs were extremely inventive and created new combinations and pairings

Nouelle cuisine dessert

Today Nouvelle Cuisine is Worldwide and plays a part in many kitchens. It is an art, a science, an explosion of sensation and a treat for the tastebuds that has foodies and the general public alike craving the escapism that it provides from everyday life. 

Join us on a Gourmet Private tour of Spain and/or Portugal  to escape into a Gourmet World of sublime enjoyment.

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Evora, Portugal – Historic Charm in the Alentejo Wine Region

Evora is a small city surrounded by 14th century walls in the Portuguese wine region of Alentejo which is a vast, sun-drenched area covering around a third of Portugal. Only five per cent of the land is planted with vines though and between towns in Alentejo you can drive for miles passing cork and olive groves, vines, crops and grazing livestock.

 Evora, Portugal

Évora is a walled city with a proud, rich and imposing past. The Romans were here, leaving their 1st century Temple behind, but so were the Moors who occupied the narrow streets with quaint small white washed houses.  Traces of different eras and civilisations have been left virtually untouched in a city where people still walk small cobbled, medieval streets. Large archways give way to picturesque squares where local artisan shops are found next to the modern high-street names and terraced cafés invite you to relax and watch the world go by. The large amount of rich monuments found in this city has led to its UNESCO classification as the ‘the finest example of a city of the golden age of Portugal after the destruction of Lisbon by the earthquake of 1755’.

 Evora streets

There are many great Alentejo wineries that you can visit in the surrounding  countryside so Evora makes a wonderful base for discovering the wine region although in Evora itself don’t miss:

Catedral da Sé – Built in 1186 in Romanesque style and later restored in the Gothic this is the greatest medieval cathedral in the country.  The facade is dominated by two asymmetrical towers flanking a massive doorway, which includes twelve figures of the apostles that are masterpieces of Portuguese Gothic sculpture. Don’t miss the shrine studded with 1,426 precious stones—and a piece of wood thought to be from the True Cross.

Templo Romano de Évora ou Templo de Diana (Roman Temple of Évora or Temple of Diana) –  This is one of the city’s most famous monuments and one of the main symbols of the Roman occupation of Portugal. There are 14 columns left of this temple which was originally built in the 1st Century A.D. as a place of worship to emperor Augustus. Legend has it that it was erected in honour of the Roman goddess of the hunt, Diana, and is more commonly referred to today as the Temple of Diana.

Aqueduto Água de Prata (Silver Water Aqueduct) – This is a masterpiece of engineering workdating back to the 16th century and one of Evora’s iconic monuments. Follow the aqueduct inside the walls of Évora and see how homes have been built inside the arches.  It is one of the largest aqueducts in Portugal and  used to bring water from the springs of Graça do Divor, 11 miles (18 kilometres) away, to the center of the town.

Capela dos Ossos (The Chapel of Bones) – Built in the 16th century by Franciscan monks to invite contemplation on the transitory nature of life, to transmit the message that life was just a passage before reaching heaven or hell. Approximately 5,000 skeletons, from 42 local cemeteries, are exposed on its walls and ceilings —ironically, all but the bones of the monks who created the chapel. This intriguing chapel belongs to the Igreja Real de São Francisco (San Francisco Royal Church) and if you are a little sensitive you may have to think twice before you enter the archway that states “We bones lying here await yours”. 

University of Évora – This 16th century university is the second oldest in Portugal and the azulejos that decorate the classroom entrances represent each of the subjects taught.  Opened in 1559 and run by the Jesuits before they were evicted by the Marquês de Pombal in 1759, its elaborate classrooms look onto a serene courtyard with a central fountain. Feel free to walk through its marble cloisters, look in on classrooms with teaching pulpits and 18th-century blue-and-white azulejos (tiles, painted here to reflect the academic subjects) and don’t miss the chapel’s tapestry and the stunning painted ceiling of the library. The students are unfazed by visitors.

Praça do Giraldo –  The center piece of the main square of Evora is a marble fountain,  the fonte Henriquina, that dates from the 1570’s.  This water fountain  marked the original source of the aqueduct of silver water and has eight streams, each representing the eight streets which lead from the Praca do Giraldo.  The square today is a calm and pleasant setting to spend an hour or so doing some people watching but was once the scene for some of the region’s most violent historical events such as the murderous 16th century Spanish Inquisitions for which it was the focal point.

 Evora aqueduct

Discover some of our customized food and wine tours to the most beautiful regions of Spain, Portugal and S.W France Food, Wine & Cultural Tours of Spain, Portugal & S.W France

Our travel agency creates private and high-end wine, culinary and cultural tours in Europe. We understand that everyone’s idea of the ´perfect´ package is unique which is why we work with you to customize your unforgettable experience – with an emphasis on the personal touch. Contact us to receive a quote for your private customized food and wine tour

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Andalusian Gastronomy

Gastronomy in Andalusia is very location-specific – everyone knows that the best strawberries and jamon come from Huelva; sardines from Malaga; tuna from Barbate; mangoes from Granada; cucumbers and tomatoes from Almeria…..

Andalusia is the largest agricultural producer in Spain.  It leads the national production of table olives and the world’s largest producer of olive oil.  Jaen will say that they make the best olive oil, although in Cordoba, Granada and Seville they will dispute this.

Olives

Similar to Spanish wine, Spanish Olive Oils have strict standards and seals provided by the different “Denominaciones de Origen”, Designation of Origin, to ensure their unique taste and high quality.  The richness and variety of Andalusian oils is reflected in the recognition of 12 Protected Designation of Origin “PDO” areas, each with its own characteristics.The ratio by province is as follows: Cádiz,  (Sierra de Cádiz PDO); Córdoba (Baena PDO; Montoro-Adamuz PDO; Priego de Córdoba PDO and Aceite de Lucena PDO); Granada (Poniente de Granada PDO and Montes de Granada PDO); Jaén (Sierra de Cazorla PDO; Sierra Mágina PDO and Sierra de Segura PDO);  Málaga (Antequera PDO); and Seville (Estepa PDO).

Greenhouse cultivation predominates in Almería, producing noteworthy amounts of vegetables. Huelva and Granada are leaders in fruit production, cultivating strawberries and tropical fruit respectively.

Pigs are bred primarily in the mountains of Cádiz, Córdoba, Huelva, Málaga and Seville, where large herds of Ibérico pigs are raised.

Fishing is a chief industry in Cádiz, Huelva and Málaga, where fishermen specialise in catching tuna, prawns and sardines. The Andalusian fishing fleet consists of over 1,575 vessels and the captures reach 41,528 tons per year (2013).

Wine production is centered in the regions around Jerez (the area with the oldest and longest wine exporting tradition in Spain), Montilla-Moriles, Málaga and Huelva.

Andalucian cuisine

Andalusian gastronomy has deep roots within the Arabic cuisine of Al-Andalus (711-1492). Its refinement, unknown in Europe, transformed a wide range of customs. It was the andalusíes themselves who invented the dining room and the current order in which we eat dishes during a meal.

Gazpacho (a cold soup made of tomato, bread, onions, peppers, cucumbers, garlic, oil, vinegar and salt) is the typical Andalusian dish par excellence.

Tapas (small cold or hot dishes served in bars as aperitifs) attain their maximum expression in Andalusia (Cádiz, Málaga, Jerez…), where they are always served along with a glass of wine or beer.

Tapas hopping is part of Andalusian life and  Seville, for example, boasts around 4,000 tapas bars – roughly 1 for every 200 locals so you know they know what they’re talking about!  Plate after plate of hot and cold food comes freshly out of the kitchen to appear on the bar to tempt your palate. Try cold roasted pepper salad or anchovies in vinegar, a hot dish of meatballs in sauce or a slice of Potato Omelet ….. the choice is yours.  Of course, as is customary, accompany your mouth watering bites with a glass of dry Spanish Sherry, wine or draft beer.

Traditional Andalusian desserts are characterized by clear Arabic influence, like torta real de Motril, tocinos de cielo de Guadix, torrijas de Semana Santa or piononos de Santa Fe, exquisite sweet fillings cream. Other desserts  collect a long tradition of Andalusian cuisine convents, which is reflected in the famous St. Ursula yolks.

Here are just some of the typical Andalusian dishes you may like to try while you’re staying in Andalusia:

Gazpacho – a chilled tomato soup, served with diced vegetables.

Salmorejo – a thicker version of Gazpacho, from Cordoba, normally served with chopped boiled egg and jamon.

Pescaito Frito - a mix of fried fish, normally including calamares (squid), adobo (marinated dogfish), merluza (hake) and puntillitas (baby octopus).

Pescaito Frito – a mix of fried fish, normally including calamares (squid), adobo (marinated dogfish), merluza (hake) and puntillitas (baby octopus).

Solomillo al Whisky - Pork fillets cooked in whisky.

Solomillo al Whisky – Pork fillets cooked in whisky.

Rabo de toro - bull's tail stew - traditionally eaten after bullfights, using that day's toros.

Rabo de toro – bull’s tail stew – traditionally eaten after bullfights, using that day’s toros.

Arroz marinero - a succelent seafood rice, cooked in a cazuela (pot) usually including almejas (clams), mejillones (mussels) and shrimp (gambas).

Arroz marinero – a succelent seafood rice, cooked in a cazuela (pot) usually including almejas (clams), mejillones (mussels) and shrimp (gambas).

 

Join us on a personalized private tour of Spain, like the Majestic Madrid and Authentic Andalusia Tour, to experience the sights and delights of Andalusia in Southern Spain with the orange scented patios of Seville, Romantic Ronda, Grand Granada and Curios Cordoba!

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Portugal Wine Regions – Port Wine and the Douro Valley

Portugal is divided into 14 Regional Wine areas : Vinho Verde, Trás-os-Montes, Porto and Douro, Távora-Varosa, Bairrada, Dão, Beira Interior, Lisboa, Tejo, Península de Setúbal, Alentejo, Algarve, Açores and Madeira.

Portuguese wine is then categorized using the ‘DOC’ (Denominação de Origem Controlada) system meaning Controlled Denomination of Origin. Portugal has 31 DOCs/DOPs.  At the moment, both the traditional terminology of DOC and the new pan-European “DOP” are used. DOP (Denominação de Origem Protegida) means Protected Denomination of Origin. The “DOC/DOP” system is similar to the Denominación de Origen “DO” system of Spain, the Appellation d’origine contrôlée “AOC” system of France and the Denominazione di origine controllata “DOC” of Italy.

In the Douro there are separate DOCs  for unfortified wine and for Port, although geographically they both lie within the same  boundaries.

Douro Valley

DOURO VALLEY

The Douro Valley, Portugal, is considered one the most spectacular wine regions of the world with its terraced vineyards on sloping hills that meet the meandering River Douro below as it cuts through the mountains. The characteristic terraces of vines in the Douro Valley were introduced by the Romans in the third century A.D and the Douro “vinhateiro” wine-growing area of the Douro Valley is now a designated a UNESCO World Heritage Site.

The soil in which the Douro Valley vines are planted is made up of schist, a slate-like metamorphic rock.  Rich in nutrients, it also has useful water retention properties.

Long famous as the source of Port Wine, the authentic port wine is made at ‘quintas’ (estates) along a narrow river gorge that winds 100 miles through the mountain ranges and was once shipped downriver to the city of Porto in sailboats called ‘barcos rabelos’. But, the Douro Valley not only produces fortified wine.  Around the same amount of  unfortified wine is produced and is renowned for its fine and rich red and white wine.

The Douro wine region of Portugal is divided into three sub-regions: Baixo Corgo, Cima Corgo and Douro Superior from west to east respectively. The further east, the drier the climate becomes and the deeper the wines. The Cima Corgo, which includes the towns of Pinhão, São João da Pesqueira and Tua, is the heart of fine port production and where also many of today’s fine unfortified wines are produced.

  • The Baixo Corgo lies at the western end, closest to the Marão mountains, where the rainfall and vineyard yields are highest. This area mainly produces the lighter more early maturing styles of Port intended to be drunk relatively young.
  • The Cima Corgo area is the location of many of the Douro’s finest vineyards and produces more concentrated and long lasting wines.
  • The Douro Superior is the easternmost area and is the driest of all making it the source of many of the finest Vintage Ports.
Douro DOC

Main white Douro Valley grapes:

  • Viosinho, Malvasia Fina, Gouveio, Rabigato, Côdega, Donzelinho Branco, Esgana Cão and Folgazão

 

Main red Douro Valley grapes:    

  • Touriga Nacional, Tinta Roriz (Aragonez), Touriga Franca, Tinta Barroca, Tinto Cão, Sousão, Bastardo, Mourisco Tinto, Castelão, Rufete, Tinta Amarela (Trincadeira) and Tinta Francisca

 

Just some of the World class Quintas that you could be visiting in the Douro Valley:

Quinta do Crasto –  Sitting in a privileged location in the Douro Demarcated Region, this Quinta is famous for its sophisticated wines as well as for the dramatic views. This single vineyard property dates as far back as the early seventeenth century, long before the Douro became the world’s first demarcated wine region in 1756

Quinta do Seixo – Sandeman’s flagship, and a most exclusive port winery, of the most important Port wine producer. This Winery is beautifully maintained and picturesquely located just down the river from Pinhao, with gorgeous views of Pinhao.

Quinta do Panascal  – This majestic quinta, whose reputation goes back to the 18th century, is located on the banks of the river Távora. It is the most important estate of the prestigious Port Wine Company “Fonseca Guimaraens”.

Quinta de la Rosa – Quinta de la Rosa is unusual in the way that they do everything in the Douro. Most port houses make their port in the Douro but store and bottle it in Vila Nova da Gaia, in Porto. Here, you will be able to see both wine and port making processes side by side.

 

port

PORT WINE

Port Wine is a wine that was developed in Portugal by the British.  It is a by product of their battles with France through the 17th and 18th centuries. The English finally decided to boycott French wine in the late 17th century  and began sourcing their red wine from Portugal. They started to add a drop of Brandy to the still wine so that it would arrive in England after the long trip on a rocky boat without spoiling. This addition of the brandy not only gave the wine the strength to survive the journey but it also made the wine considerably sweeter when it was added early enough to stop fermentation.

Today, Port wine ferments for only 2 to 3 days, has brandy added, and then is aged in wooden barrels. How long it ages determines the taste and how sweet the wine is.

The base  for Port is made and fortified in wineries in the Douro Valley, then transported to the Port lodges of Vila Nova de Gaia, opposite Porto, at the mouth of the river, for ageing. Here, the ageing and blending of most of the world’s supply of Port wine takes place beneath a sea of red roofs emblazoned with some of the most famous names in wine-making. Rabelo boats were traditionally used to carry the wine down the river from Douro to the lodges in Oporto.

There are generally five different types of port wine – white, ruby, tawny, late bottle vintage (LBV), and vintage. White is aged early and is young and robust.  Ruby is aged for 3 years with a strong grape and pepper taste.  Tawny is aged in smaller wooden barrels and varies from 10 to 40 years (the label will specify how many 10, 20, 30, 40) with a lighter color and a more mellow taste. Late Bottle Vintage is aged 4 to 6 years while vintage is from a single harvest and is bottled after only two years in barrel, keeping it rich and red, then 10 to 30 years in the bottle. All port wines are medium sweet but they do range from a drier, less sweet to very sweet.

Although around thirty grape varieties can be used to make Port Wine, the five red grape types now generally considered to produce the finest port wine are: Tinta Roriz, Touriga Franca, Touriga Nacional, Tinta Barroca and Tinto Cão.

Just some of the fantastic Port Wine Lodges  that you could be visiting in the Porto:

Taylor’s Port Wine Lodge –  One of the oldest of the founding Port houses was established over three centuries ago in 1692. For many, Taylor’s is the archetypal Port house and its wines the quintessential Ports.  It is dedicated entirely to the production of Port wine and in particular to its finest styles. The history of the firm is in many ways the history of the Port trade itself.

Graham’s Port Wine Lodge  – For almost two hundred years W & J Graham’s has been an independent family business renowned for producing some of the finest Port wines. Wine Spectator Magazine voted Dow’s 2011 as the best port Wine in 2014. Dow’s Lodge in Porto is not open for visitors, but Graham’s is their sister company and you can buy the awarded Port here.

Sandeman Port Wine Lodge –  Founded in 1790 the Sandeman Lodge is housed in a former 16th century convent with a small museum. The Sandeman Porto Cellars are a landmark spot and the building boasts one of the best views of Porto.

 Port Wine, Portugal

Join us on a Private Tour of Portugal (or a combined tour with Spain) like our  Luxury Tour of Portugal – Wine and Culture  to experience the beautiful Wine Regions of Portugal in Alentejo and the Douro Valley, among others, to enjoy winery visits and tastings as well as a relaxing picnic in a vineyard and a cruise along the Douro River.

 

 

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DO Wines Spain – Priorat Spanish Wine D.O.Q Region

Wine from the Spanish Priorat region is not only the most highly regarded in Catalonia—it is some of the best in the world. That is why it has been granted its elite label of D.O.Q., or Qualified Destination of Origin.

Priorat Stamp

Quality Spanish wines are classified using a system based on the “Denominación de Origen” or “DO”, designated origin, which determines where each wine has been produced. Spanish wine laws created the “DO” system in 1932 and it was later revised in 1970. In addition to the “DO” system in Spain there is also the Denominación de Origen Calificada “DOCa” or “DOQ” in Catalan, a status for DOs that have a consistent track record for quality. There are currently only two DOCa/DOQ regions in Spain: Rioja and Priorat.

Perhaps what gives the wine in the Priorat Wine Region of Spain its famous and unique personality are all the extremes in both its climate and beautiful geography. In addition to sharp temperature fluctuations between night and day, this slate-soiled land is full of majestic cliffs and steep hillsides where terraces sometimes have to be built to grow parts of vineyards.

The most planted grape varieties in the Priorat Wine Region of Spain are red ones, with Carinyena (Carignan) and Garnatxa (Grenache) being the most important and recommended native varieties.

The permitted grape varieties of the DOQ Priorat Wine Region of Spain are the following:

  • Red Priorat Grape Varieties: Grenache, Carignan, Hairy Grenache, Tempranillo, Piquepoul, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Merlot and Syrah.
  • White Priorat Grape Varieties: Garnacha Blanca, Macabeo, Pedro Ximinez, Chenin Blanc, Muscat of Alexandria, Muscat Blanc à Petits Grains, Xarello, Piquepoul

 

Carignan grapes

Part of the Priorat region overlaps with another highly esteemed region, the Montsant DO, where the Capçanes cellers produce kosher wines in accordance with Jewish tradition in addition to other high quality wines.

Montsant Wine Region of Spain Grape Varieties:

  • Red Montsant Grape Varieties: Ull de Llebre (Tempranillo), Cabernet Sauvignon, Samsó, Mazuela, Garnacha Tinta, Garnacha Peluda, Merlot, Monastrell, Picapoll  and Syrah
  • White Montsant Grape Varieties: Garnacha Blanca, Macabeo, Chardonnay, Muscat, Parellada, Pansal

Among the most interesting spots in the region is where the Carthusian Priory (or Priorat) of Scala Dei founded its first monastery on the Iberian Peninsula in the 12th century. This site, situated at the foot of the Montsant mountain range, is where the region’s winemaking tradition originated. The society thrived there until 1835 when the church shut the monastery operations down, but the ruins can still be toured through alongside vineyards that are stronger than ever before.

In 1900 an outbreak of phylloxera devastated the region’s vineyards and, as the textile industry was taking off in Catalonia, entire work forces fled to the city to work.  New vines were therefore not planted again, except on a small scale, which fortunately, is what remains today.

Some twenty odd years ago, the Priorat region was on the verge of extinction, with grape prices so low that this was one of Spain’s most impoverished regions. It took a few visionaries to realise Priorat’s potential and most people agree that René Barbier initiated the Priorat revival. In the 1980s he established a co-operative that put its first wine on the market in 1991 and the rest, as they say, is history.

While refining your palate, you may also want to note this region’s production of world-class olive oils, which are also classified into DOs. One of the best olive oils comes from the Priorat town of Siurana, which is set upon a mountain rounded with austere cliffs. As the last Moorish stronghold in Catalonia, this town also comes with its own set of intriguing historical legends.

Priorat wines

 

If you love Wine you can’t miss the Wine Regions of Spain!

Join us on a Private Wine Tour of Spain like our Wine Lovers Tour of Spain and Portugal to explore the Ribera del Duero, La Rioja, Priorat and Penedes Wine Regions of Spain and enjoy expert  guided visits to some fantastic wineries and taste some great Spanish wines.

Some of the wineries you might visit in the Priorat DOQ Wine Region of Spain are:
  • Clos Mogador
  • Costers del Siurana
  • Gratavinum Spanish Winery
  • Mas Blanc Pinord
  • Mas Doix Spanish Winery

 

More of our Gourmand Breaks DO the Wine Regions of Spain:

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DO Wines Spain – Rioja Spanish Wine D.O.Ca Region

Our Gourmand Breaks DO the Vineyards series is covering some of the great Wine Regions of Spain.

Quality Spanish wines are classified using a system based on the “Denominación de Origen” or “DO”, designated origin, which determines where each wine has been produced. Spanish wine laws created the “DO” system in 1932 and it was later revised in 1970. In addition to the “DO” system in Spain there is also the Denominación de Origen Calificada “DOCa” or “DOQ” in Catalan, a status for DOs that have a consistent track record for quality. There are currently only two DOCa/DOQ regions in Spain: Rioja and Priorat.

Rioja stampLocated partly within the Basque country, Rioja  DOCa  Wine Region of Spain is perhaps best known for red wines and the Tempranillo grape. The Rioja Spanish Wine DO Ca region’s red wines cover many different styles from young wines through to more sophisticated wines which are capable of many years of cellaring – proving the versatility of Tempranillo. Some producers also offer white wines, including some fine barrel-fermented and oak-aged styles and rosés.  The best known of the Spanish wine DO regions, Rioja Spanish Wine DOCa carefully preserves its wine styles but interestingly there are some modern trends which are starting to show through.

Rioja Spanish DOCa wines are mainly aged according to strict specifications and not released until they are considered to be ready to be drunk, which is unique to this part of the wine world. Crianza, Reserva and Gran Reserva, the various ageing categories are indicated on the back label of each bottle. With an indication often given of other grapes which may have been utilised in the blend.   For example, Tempranillo is supported by Graciano, Garnacha and Mazuelo depending on the producer and even Cabernet Sauvignon occasionally. More especially in barrel aged wines, this gives Rioja Spanish Wine DOCa region wines their very distinctive style.  Not all Rioja Spanish Wine DOCa region wines follow the traditional age classifications and indeed some modern types of wines have more focus on a specific vineyard, reflecting the strong interest among producers to offer wines with distinctive local character.

tempranillo grape

The first Spanish Rioja bodegas date from 1870-1890 but the region expanded dramatically and established its reputation at home and abroad during the 20th century. The early years of this century has a new wave of modern architecture appearing on the landscape and also for new cellars many metres under ground.  Wineries/Cellars designed by famous architects such as Santiago Calatrava and Frank Gehry now stand next to those with an historic background, making Rioja Spanish Wine DOCa region an incredible place to visit for wine, food, spectacular scenery and architecture.

The main towns on Rioja’s wine routes include Haro, Labastida, Cenicero and Elciego, which all have a concentration of wineries with tours and tastings available.

Rioja Spanish Wine DOCa Region Principal Red Grape Varieties: Tempranillo (approximately 80% of all varieties planted), Graciano, Garnacha, Mazuelo. Other authorised red varieties: Maturana Tinta

Rioja Spanish Wine DOCa Region Principal White Grape Varieties: Viura, Malvasía, Garnacha Blanca. Other authorised white varieties: Maturana Blanca, Tempranillo Blanco, Turruntés, Chardonnay, Sauvignon Blanc and Verdejo

rioja cork

If you love Wine you can’t miss the Wine Regions of Spain!

Join us on a Private Wine Tour of Spain like our Wine Lovers Tour of Spain of Portugal to explore the Ribera del Duero, La Rioja, Priorat and Penedes Wine Regions of Spain and enjoy expert  guided visits to some fantastic wineries and taste some great Spanish wines.

Just some of the wineries you might visit in the La Rioja DOCa Wine Region of Spain are:
  • Marques de Murrieta 
  • Miguel Merino
  • Ysios
  • Roda
  • Torre de Oña

 

More from our Gourmand Breaks DO the Wine Regions of Spain:

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DO Wines Spain – Penedès Spanish Wine D.O. Region

If you love Wine then don’t miss our series on the Wine Regions of Spain.  Our Gourmand Breaks DO the Vineyards series is covering some of the great Wine Regions of Spain, like our previous posts of the Ribera del Duero, Bierzo and Cava DO Wine Regions. New Year is just around the corner, and the sparkling Spanish Wine of Cava will feature in many meals on New Years Eve. The majority of Cava is produced in the Penedès area of Catalonia, a D.O wine region in itself that produces some great Spanish Wines. The Penedès DO Wine Region of Spain spans the provinces of Barcelona and Tarragona in the region of Catalonia.

The DO of Penedès Wine Region of Spain is where Spain’s modern-day wine-making revolution started. By the 1970’s stainless steel tanks had been adopted here and the area began to develop in wine terms with similar dynamism to the nearby city of Barcelona.  The area stretches from the coast to the higher altitudes inland and it features an array of hillsides, coves and valleys providing a rich choice of terroirs for the viticulturalist and winemaker.  Penedès divides into three areas. The lowest “baix-Penedès” (0-250m) is home to the white Cava grapes Macabeo, Xarello and Parellada. In the middle “mitja-Penedès” (250-500m) Merlot and Cabernet Sauvignon perform well as do the Cava trio. The highest “alt-Penedès” (500-800m), taking in some of the highest vineyards in Europe, is where Chardonnay and other cool climate varieties are grown as well as the finest Parellada grapes.

The Roman influence in the Penedès led to the cultivation of different red varieties, imported by the Phoenicians and Greeks from the Middle East and Egypt. But the real evolution of the vine and the winemaking in the Penedès took place in the 6th Century AD, because the heart of Mediterranean wine culture was centred in the Penedès. The via Augusta, which crossed the Penedès, from the puente del Diablo [Devil’s Bridge] to the Arco de Berà [Arch of Berà] was the centre for the wine selling.

The well placed geographical position of the Penedès converted this land into an important production area, increasing its prestige in time both in the production of white and red wines. Despite the fact that red wines were more highly prized than whites, as happened all over the Mediterranean, it was said that the white wines were the better offer to Bacchus. The production of quality wines continued until the Middle Ages, the Arab invasion was of no benefit to the cultivation of vines in certain areas of the Penedès, but the period of domination was not very long and vines continued to be grown in the region.

A factor which contributed in a decisive manner to the continuation of the vine in Catalonia was the need, from the poorest of parishes to the richest monastery, (basically those of the Cistercian and Benedictine orders) to have wine available for holding mass. The old white varieties that are more acidic were used for distilling and making brandy. One century later, overproduction affected the Penedès and for this reason many varieties were eliminated in order to plant vines of higher quality. The technique used in the distillation process was very similar to that currently in use. The first brandies were distilled in the 14th Century, following the secret formulae of Arnau de vilanova. The varieties were distilled in copper stills and followed a process of ageing over a long period in oak casks.  At the end of the 19th Century, specifically in 1872, the “sparkling wine of the Penedès” came to life. After the catastrophe caused by phylloxera, the renewal of the vines allowed for important evolution, as right from the very start cavas of very high quality were made that in a very short period of time were conquering very large markets. During this century cava has kept up this quality tendency supported by the wine growing sector.

Xarel.lo grapes

White grapes dominate the D.O Penedes wine production; there is a slight downward trend in the volumes produced for Macabeo, Xarel-lo and Parellada and an upward trend for Chardonnay and other aromatic white varieties. Red varieties are increasingly favoured, especially Cabernet Sauvignon, Tempranillo and Merlot while the ancient traditional variety Samsó is enjoying a renaissance.  The Consejo Regulador of Penedès has recently introduced the classification “Vino Dulce de Frío”, an ice wine equivalent. This natural sweet wine can be made from a wide variety of grapes including Chardonnay, Gewürztraminer, authorised Moscatel varieties and Riesling.

The D.O. Penedès Wine Region of Spain is noted for its excellent white wines, fresh, fruity and with moderate alcohol content, while its reds are soft, with velvety texture and character. The Penedès rosé wines are fragrant and fruity. There are some outstanding sparkling wines, with intense and persistent aromas. The flagship grape variety of this region, which stands out among the 18 authorized varieties, is Xarel.lo making it the icon of the Penedès Denominació d’Origen. The 2010 vintage has been clearly marked by the weather. The rain fall on the 20th August forced an early start to the vintage, making the selection of grapes in the vineyard key to the quality of the wines of the D.O. Penedès the last year. Of one thing wecan be very sure, and that is that the raw materials – the grapes – brought into the cellars during the 2010 harvest were of a very good quality.

Penedes Spanish Wine DO Principal white grapes: Macabeo, Xarel-lo, Parellada, Subirat-Parent (Malvasía Riojana) and Chardonnay. Others: Riesling, Sauvignon Blanc, Gewürztraminer, Chenin Blanc and Muscatel varieties (Muscat d’Alexandrie and Frontignan)

Penedes Spanish Wine DO Principal red grapes: Tempranillo, Cabernet Sauvignon, Garnacha Tinta, Cariñena, Monastrell, Samsó and Merlot. Others: Cabernet Franc, Pinot Noir and Syrah

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If you love Wine you can’t miss the Wine Regions of Spain!

Join us on a Private Wine Tour of Spain like our Wine Lovers Tour of Spain and Portugal to explore the Ribera del Duero, La Rioja, Priorat and Penedes Wine Regions of Spain and enjoy expert  guided visits to some fantastic wineries and taste some great Spanish wines.

 

Just some of the wineries you might visit in the Penedes Wine Region of Spain are:

  • Pares Balta
  • Jean Leon
  • MasTinell
  • Mas Comtal

 

More from our Gourmand Breaks DO the Wine Regions of Spain:

 

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Wine Regions of Spain … Gourmand Breaks DO the Vineyards

Spain’s wine history dates back to pre-Roman times, but it is only over the past few decades that the quality of Spanish Wine has significantly improved throughout the whole country and led to Spanish Wine being exported, sought after and enjoyed all over the World.  Wine is BIG in Spain and vines are cultivated all over the country!

Wine Regions of Spain

Thanks to http://www.beaconwinecompany.com/ for the great map

Spain is a vast country with differing climates and soils and all of the autonomous communities of Spain produce wine with their own grape varieties, Regulatory Councils and specific types. Due to the expanse of the land – Spain has around 3 million acres of vines planted – climates and types of grapes, there are numerous Wine Regions in Spain resulting in a fantastic variety of Spanish Wine. The best-known Spanish wines, however, are Cava, Rioja, and Sherry which are three very different wines made in three very different wine regions.

Quality Spanish wines are classified using a system based on the “Denominación de Origen” or “DO”, designated origin, which determines where each wine has been produced. Spanish wine laws created the “DO” system in 1932 and it was later revised in 1970. The “DO” system is similar to the Appellation d’origine contrôlée “AOC” system of France, the Denominação de Origem Controlada “DOC” of Portugal and the Denominazione di origine controllata “DOC” of Italy.

priorat wine day tour

In addition to the “DO” system in Spain there is also the Denominación de Origen Calificada “DOCa” or “DOQ” in Catalan, a status for DOs that have a consistent track record for quality. There are currently only two DOCa/DOQ regions in Spain: Rioja and Priorat.

In 2009, there were 79 Quality DO Wine regions across Spain, but undoubtedly, the most well-known Spanish DO Wine Region, especially for its red wine, is La Rioja – also a DOCa/DOQ Wine Region of Spain. There are, however, many other Spanish wine regions that produce high quality red wines, like Ribera del Duero or the other DOCa/DOQ wine region of Priorat.

Although the known type of Spanish wine is red wine, Spain also produces high quality white wines, especially in Galicia, Cava and Jerez (sherry) which is produced in the south, near Jerez in Andalusia.

Over the coming months we’ll be showcasing some of the DO Wine Regions of Spain in our “Gourmand Breaks DO the Vineyards – Wine Regions of Spain” series like:

 

If you love Wine you can’t miss Spain!

Join us on a Private Wine Tour of Spain like our Wine Lovers Tour of Spain and Portugal to explore the Ribera del Duero, La Rioja, Priorat and Penedes Wine Regions of Spain and enjoy expert  guided visits to some fantastic wineries and taste some great Spanish wines.

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Michelin Stars Spain 2015 – EL CELLER DE CAN ROCA Restaurant by Joan Roca

The Michelin Guide to Spain and Portugal 2015 is just days away! We’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015 on Wednesday, but in the meantime we’re showcasing some of the Best Michelin starred Chefs in Spain, if not the World! Our own Pre-Michelin Guide Spain 2015 SuperChef Series by Gourmand Breaks is an insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain!

Previously, we showcased Michelin 3 star chefs Juan Mari Arzak, Martín Berasategui, Carme Ruscalleda, Quique Dacosta and David Muñoz plus Michelin 2 star chefs Paco Pérez, Andoni Luis Aduritz and Jordi Cruz.  In no particular order, today a Michelin 3 Starred chef with one of the Best Restaurants in the World and 2 expert side-kicks:

Joan Roca– Proudly heads the cuisine at Michelin 3 star restaurant El Celler de Can Roca in Girona, which is also placed 2nd in the Top 50 restaurants of the World list for 2014 by Restaurant magazine.  To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Joan Roca

Joan Roca was born in 1964 in Girona. His earliest memories of cooking are with his mother in the kitchen of their family owned restaurant  “Can Roca”, which opened in 1967 serving traditional Catalan cuisine. It is no surprise, therefore, that Joan Roca along with his brothers,  Josep and Jordi, ended up in the restaurant business.

Joan Roca studied at culinary school in Girona and worked at Georges Blanc in Vonnas as well as with Ferran Adrià at El Bulli.

In 1986 Joan Roca, along with his brothers, opened El Celler de Can Roca, next door to their parents’ restaurant Can Roca. The restaurant, however, was small, it was a tight, ill-suited space, with a small kitchen and a modest decor. In 2007 El Celler de Can Roca moved, basically down the road, to its current purpose built building with a kitchen large enough for 30 chefs and a dining room featuring wooden floors and simply dressed tables. The word “Roca” in the Catalan (and Spanish) language means “Rock” so on each table sits three stones which represent the three Roca brothers.

El Celler de Can Roca serves traditional Catalan cuisine, but with creative twists and unusual presentations via avant-garde and molecular gastronomy techniques. The wine cellar at El Celler de Can Roca restaurant  is extensive to say the least and houses around 60,000 bottles.

El Celler de Can Roca entered the Michelin starred restaurant  world in Spain with its first Michelin star in 1995. In 2002 El Celler de Can Roca received it’s second Michelin star and in 2009 the 3rd star arrived making El Celler de Can Roca the Michelin 3 star restaurant that it is today.

In 2006 El Celler de Can Roca entered the acclaimed Worlds Best 50 restaurants list, compiled by Restaurant Magazine, in 21st place, rising to 11th place in 2007 and then falling to 26th place in 2008.  In 2009 El Celler de Can Roca rose to 5th place and since then has always appeared in the Top 10 with it reaching the Number 1 spot, THE Best Restaurant in the World, in 2013. El Celler de Can Roca is currently, for 2014, placed in 2nd place behind Noma by René Redzepi, in Copenhagen.

Joan Roca dish

But, as mentioned, Joan Roca is not a solo artist here at Michelin 3 star restaurant El Celler de Can Roca. While Joan oversees the cuisine, his 2 younger brothers complete the restaurant with Josep selecting the wines and Jordi handling the pastry.

The 3 musketeers, or Rocateers if you will, react and interact with each other, combining their fortes, to present one the World’s Best Restaurants and Michelin 3 Starred restaurant El Celler de Can Roca:

Josep Roca – the middle brother and sommelier

Wine pairings are important and are evident in many of the signature dishes of El Celler de Can Roca, which are the result of a close collaboration between Josep and Joan – Josep breaks down the notes of a wine and Joan creates a dish to complement it.

Jordi Roca – the youngest brother and dessert chef

Desserts at El Celler de Can Roca also take on a modern twist.  Jordi Roca also studied at the Girona School of Hotel Industry and when finished he joined The Celler team. Here in the pastry and desserts section, he got to know Damian Allsop and discovered the secret of the craft of pastry. In 2000 when Allsop left El Celler de Can Roca, Jordi Roca became the manager of the restaurant desserts.  Jordi Roca is also the driving force behind Rocambolesc, an alternative but affordable vintage style ice cream shop in the center of Girona.

Also by the Roca Brothers:

Mas Marroch – located on the outskirts of Girona it is the El Celler de Can Roca branch for banquets and celebrations. It is a 15th century masia surrounded by nature in the middle of fruit trees offering El Celler de Can Roca classic contempory cuisine for banquets and celebrations.

Roca Moo – Barcelona

Michelin 1 star restaurant in the Hotel Omm, Barcelona. Modern Catalan cuisine with a special twist, overseen by El Celler de Can Roca.

Roca Bar – Barcelona

Casual yet creative cuisine served in the lobby bar of the Hotel Omm, Barcelona. The Roca brothers take on street-food that also inludes an oyster bar and hand sliced Joselito ham.

El Somni  a cross-media creation taking several forms: an ultimate dining experience, the making of a film, the conception of two exhibitions and the publishing of a book.  All outlining the process of creation and adventure and a union between the arts and the kitchen at the service of thought.

El Celler de Can Roca On Tour – In August of 2014 El Celler de Can Roca  hit the road, literally, staff and all, with “Roca & Roll,” the Rocas’ response to numerous requests to open restaurants worldwide, bringing El Celler on a culinary tour to cities across the globe. This year, with the collaboration of the financial group BBVA, they took their skills to the United States, to Houston and Dallas, before going south to the Mexican cities of Monterrey and Mexico City, followed by Bogotá, Colombia and ended in Lima, Peru.

Celler de Can Roca

With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.

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Michelin stars Spain 2015- ARZAK restaurant by Juan Mari Arzak

The Michelin Guide to Spain and Portugal 2015 is fast approaching and we’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015! In the meantime, over the next few days we’ll be showcasing some of the Best Michelin starred Chefs in Spain, if not the World, with our own Pre-Michelin Guide Restaurants 2015 SuperChef Series by Gourmand Breaks – An insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain!

Previously, we showcased Michelin 3 star chefs Martín Berasategui, Carme Ruscalleda, Quique Dacosta and David Muñoz  as well as Michelin 2 star chefs Paco Pérez, Andoni Luis Aduritz  and Jordi Cruz.  In no particular order, today a Michelin 3 Starred chef considered the master chef of the New Basque Cuisine:

Juan Mari Arzak– Proudly heads long standing Michelin 3 star restaurant Arzak and is a highly respected and influential Basque chef and forefather of the New Basque Cuisine.  To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Juan Mari Arzak was born in 1942 in San Sebastián. As a boy, he helped out at his grandparent’s restaurant which his parents, and subsequently he, took over.  His real interest, however, in the eculinary world came when he studied  hotel and restaurant management in Madrid.  After Juan Mari Arzak then completed his compulsory military stint he returned to the family restaurant and began training as a chef, where he was made responsible for roasting meat.

Arzak restaurant, as it is known today,  was origanally built in 1897 by Juan Mari Arzak’s grandparents and was a popular bar renowned for serving wine of dubious quality to the locals. When his parents took over  it was transformed into a restaurant serving traditional San Sebastián recipes and gained a reputation for refinement and quality.

In 1966 Juan Mari Arzak began to work in the restaurant alongside his Mother (his father had died in 1951). He began experimenting with modern gastronomy and the restaurant began to evolve.  A year later, his wife, Maite Espina, also joined the restaurant and began transforming the front-of-house operations. By 1974, they had had two children, Marta and Elena, and the restaurant had been awarded its first Michelin star. 3 years later Arzak restaurant was awarded it’s 2nd Michelin Star and in 1989 Arzak restaurant was awarded it’s status as a Michelin three star restaurant in Spain, a title it has held ever since.

Arzak dish

Juan Mari Arzak was determined to keep evolving his style and  in 1976  with his friend Pedro Subijana, and inspired by the work of Paul Bocuse, set off to Lyon to learn the secrets of Nouvelle cuisine. The trip proved invaluable and they set up a collaborative group that would form the foundations of the Basque nouvelle cuisine movement,  a Basque cuisine revolution if you will.  The group revived and improved traditional recipes by using moderm methods and innovative techniques. The goal was evolution although at the same time sticking to local tradition and the best quality regional ingredients. By the 1990’s the New Basque Cuisine  spread worldwide.

Michelin 3 star restaurant Arzak has constantly featured in the acclaimed Restaurant Magazine World’s Best 50 restaurants list where it appeared for the first 2 years in 22nd and 21st place respectively. For the last 9 years, Arzak restaurant has been placed in the Top 10 of this prestigious list and it’s current position for 2014 is at Nº 8 (where it has not moved from since 2011).

Long-standing Michelin 3 star restaurant Arzak  is located in a residential area on one of the hills overlooking San Sebastián, a short drive from the town center.

Arzak entrance

 The long family tradition of Michelin 3 starred restaurant Arzak is set to live on, as his daughter, Elena joins him at Michelin 3 star restaurant Arzak. Elena Arzak is training under her father to take over the family restaurant.  Already an award winning chef she, Elena Arzak, won the “Veuve Clicquot World’s Best Female Chef” at the “World’s 50 Best Restaurant Awards 2012”.

Also by Juan Mari and Elena Arzak

Ametsa with Arzak Instruction, London

This fine dining eatery brings the contemporary Basque country cooking to England. The restaurant is located at the Halkin Hotel in the Belgravia district of London and was awarded its first Michelin star in 2014.

 

With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.