Ranch 616 ☆☆

Ranch 616

616 Nueces Street

Austin, TX 78701-2812

512-479-7616

Ranch 616 is an Austin institution that serves up Texas-style dishes in an appropriately wacky-Austin environment. It is located right off west 6th Street, behind Star Bar, and has both an indoor and an outdoor seating area. I know many people that love the Ranch. However, I’ve been several times and I just can’t come to love it. I thought it just might be the style of food, which I’m not big on (fried, fried, and fried some more maybe with some queso), but the last couple of times I’ve been, I’ve found the service to be lacking and the dishes over-sized, and under-imagined. That being said, if you’ve never been and you’re looking for some Austin/Texas-kitsch, you should check it out. 


Every newcomer should go to the Ranch once. Order the frog’s legs and the mixed grill along with a margarita or a beer (never wine, I haven’t had a decent glass once and the last time we ordered a bottle it was corked and they still charged us for it). As you eat the Texas-sized portions before you be sure to drink in the nostalgia around you. The crazy decor is pretty cool and heh, this is an old-time Austin original. (I just wish it would update a bit for the times). ☆☆

Blue Ridge Restaurant

Blue Ridge Restaurant

2340 Wisconsin Avenue Northwest

Washington, DC 20007

202-333-4004

Blue Ridge is a new DC restaurant that opened in the summer of 2009. It offers home-style Americana with a mid-Atlantic flair. The very spare, mostly wooden interior is all soothing grays, with an assortment of patchwork quilts hanging on the walls to contribute to the food's focus. There is a lovely outdoor seating area in the back garden. I would eat out there if the weather was nice! Overall, this restaurant, set in a moderately busy section of Wisconsin Avenue, is an up and coming locale worth checking out.

The wine list at Blue Ridge is not huge. But it is a great value. They have quite a few local wines - Maryland and Virginia, as well as California and some French in a reference to Thomas Jefferson. It is hard to find a bottle of wine over $60. Lots of by the glass options - also half glass. I had the French Moulin de Gassac Guilhem Blanc 2006 from Languedoc as well as a half glass from Virginia’s Abermarle. The Abermarle 2008 was a Rosé and tasted of strawberry and melon and was a bit spritzy.

The menu is mid-Atlantic, as clearly stated all over the place. They have well-edited cheese and charcouterie sections that come from locally sourced areas. Benton’s ham was on the menu as well as Cabot cheese, etc. We ordered from the cute appetizer selection - people sampled the popovers, the fritters, the deviled eggs, the carrot and radish salad (yum!), and the broiled oysters, oh and the bibb lettuce salad as well. I really liked my carrot and radish salad, it had a nice dill edge, and wasn’t too sharp.

For entrées, everyone went with fish. I had the rockfish, my Dad the bluefish, and the other two diners, the catfish. My fish was cooked to perfection, with a nice grilled exterior and a moist interior. It came with a lovely buttermilk dressed fennel salad, which was light and refreshing. The potatoes, however, were over done. They were “smoked” until yucky. I might order a different side if I were to eat the dish again. Overall, the bluefish was also a huge hit.

For dessert, the menu is really small. Very homey options - apple crisp, carrot cake, and then, I kid you not, 4 types of root beer floats, depending on your beverage selection. I went with the Kurtztown Sasparilla and vanilla ice cream. It was tasty enough, but kind of a weird option. The carrot cake was also ordered, and boy was it deconstructed - a slab of carrot loaf and a bed of cream cheese frosting. However, I understood it to be tasty. The apple crisp looked delectable and turned out to be the most traditional option.

Overall, an interesting option that does serve up regional faves. I liked the relaxed atmosphere, but this new restaurant could work out some kinks.

Bistros & Brasseries - Cooking Class at the CIA San Antonio

CIA - San Antonio

Pearl Brewery Complex

369 Pearl Parkway Bldg 2

San Antonio, TX 78215

This past weekend I had a chance, courtesy of my in-laws, to take a class offered to “foodie enthusiasts” at the new CIA campus down in San Antonio. This class was specifically on Bistro and Brasserie style food and was taught by a somewhat imposing (6’8”) German named Hinnerk von Bargen. Hinnerk actually turned out to have a great sense of humor and made the class quite enjoyable. We spent 5 hours cooking and ate a huge meal at the end. While the meal was great and varied - Moules Marinières, Steak au Poivre Verts, Galette de Pommes de Terre, Steak Tartare, Crème Brûlée, and much more - we didn’t actually each learn that much. We were all divided up into four groups and each group had four people. Each group had four dishes, so each person ended up preparing only one dish. I would have liked the chance to prepare a few more dishes with everyone to gain a greater depth of knowledge, but oh well.

I ended up getting the one dish I really wanted to try - Canard à l’Orange. I’ve only made a duck dish once, and it came out a bit less than adequately. The fat never rendered from the skin properly and so I was left with a soggy and greasy mess. I can now say that I have mastered the artful preparation of all things duck. It turned out t0 be the most difficult dish of the day - I was peeling oranges and julienning rinds and preparing stocks and sauces all why staring at the duck breasts, hoping the fat would render. And it did! The low, slow approach of Hinnerk worked! To artfully render the fat out of duck breast skins, start with a cold sauté pan, season the duck breasts, and place them in the pan skin side down. Place the pan on a burner and slowly allow the heat to come up to low. Monitor the breasts for burning while you let the fat render out of the breasts for 45 minutes or so. Finish them in a pre-heated oven and then eat! I ended up with moist meat, crisp skins, and a lovely sauce. All in all, that skill made the class quite worth it!

On a side note, the Pearl Brewery complex seemed quite nice. The weather was awful when I went down so I didn’t feel like exploring as much as I normally would have. I think it’s definitely worth a visit if you are in the San Antonio area.

NYC - the Americas

Below, a sampling of some of my recent and/or favorite Americas-based restaurants in NYC:

Angelica Kitchen

300 East 12th Street
New York, NY 10003-7201
212-228-2909

This is an intriguing vegan spot. I wouldn’t call the food fantastic, but I suspect that’s due to the vegan-ness of it all. Still, if you’re looking for a very healthy meal, this is the place.

BG Restaurant – See NYC 2010 - New Year Stops

Blue Water Grill

31 Union Square West
New York, NY 10003-3203
212-675-9500

This lovely restaurant has been a favorite for many years. It has slowly morphed beyond its original European-style fish dishes, to incorporate other influences such as sushi. It is a great spot for a light lunch or dinner. The space is gorgeous too - lovely vaulted ceilings right on Union Square.

Cookshop

156 10th Avenue
New York, NY 10011-4758
212-924-4440

This is a fantastic restaurant in Chelsea! One of the earliest proponents of locavorism, this place turns out a seasonally influenced menu that is excellent. They also have one of the most addictive appetizer/snacks ever - Fried Hominy.

Mesa Grill

102 5th Avenue
New York, NY 10011
212-807-7400

This is Bobby Flay’s very first restaurant. It’s located close to Union Square and it serves up what you would expect - well-executed, grilled creations with a Latin edge.

Prune

54 East 1st Street
New York, NY 10003-9313
212-677-6221

This is a tiny restaurant - Tiny! But it serves up food with excellent taste and panache. It is basically all about American comfort food. I loved it for brunch (the Egg En “Cocotte” was tasty).

Shake Shack

Southeast Corner of Madison Square Park

New York, NY 10010

212-889-6600

This little shack is a purveyor of gourmet burgers and dogs, not to mention fantastic shakes. It’s a great lunch spot, though you will have to go early or late to beat the constant lines....

Trestle on Tenth

242 10th Avenue
New York, NY 10001-7002
212-645-5659

I tried this new spot, without knowing much about it, with my Cousin and Aunts this summer. I have to say, I was pretty impressed. The menu is European-focused and executed with precision. The wine list was excellent and had some interesting finds on it - including many German and Austrian offerings.

Union Square Café

21 East 16th Street
New York, NY 10003
212-243-4020

I love Union Square Cafe. It has a time-less elegance to it. The food is Italian-inflected and delicious. The below-street level dining room is comfortable and spacious. All together lovely.

Zarela’s

953 2nd Ave # A
New York, NY 10022-7757
212-644-6740

When I first moved down to Texas, no one would believe that I’d had real Mexican food before moving there and I would always respond by telling them about Zarela’s. This colorful restaurant on the east side is a fantastic introduction to regional Mexican cuisine (read this is not Tex-Mex nor is it Mexi-Cali). I used to love going here with my parents and still go back every chance I get.

NYC - European Cuisine

Below, a sampling of some of my recent and/or favorite European cuisine restaurants in NYC:

Anthos

36 West 52nd Street
New York, NY 10019
212-582-6900

This quietly beautiful restaurant in midtown is the brainchild of whiz-kid chef Michael Psilakis. Psilakis was never professionally trained, but turns out modern Greek food (with a special emphasis on fish) that is to die for.

Balthazar

80 Spring St
New York, NY 10012
212-925-5340

Balthazar brings a bit of Paris to SoHo. This spot serves of French brasserie food for breakfast, lunch and dinner. While I like the food, I go more for the atmosphere.

Barbetta

321 W 46th St,
New York, NY 10036
212-246-9171

My family and I used to go to Barbetta before attending a show on Broadway or catching the latest opera or Philharmonic concert at Lincoln Center. The restaurant is situated in a gorgeous brownstone – if the weather’s nice, ask to eat in the garden outback. Simply elegant Italian food. What more could you ask for?

Café Sabarsky

1048 Fifth Avenue

New York, NY 10028

212-628-6200

If you, like my husband Stephen, like Austrian food, you must check out Café Sabarsky. It is located in the Neue Museum on Fifth Avenue. It looks like a Viennese Café and offers up fare to match.

Franny’s

295 Flatbush Avenue
Brooklyn, NY 11217
718-230-0221

This place has amazing Italian food. Located in a smallish space, the restaurant gets crowded quickly. I had amazing pizzas here as well as delightful antipasti. Fantastic

Insieme

777 7th Avenue
New York, NY 10019
212-582-7932

I hemmed and hawed about putting Insieme on this list. It often gets written up with many accolades in all the big foodie magazines. However, I found it to be a bit wanting. Everything was overdone or a bit weird. An appetizer that consisted basically of taking a shot of cod oil (that’s right, fish oil), set the tone for an unfortunate dinner. I’ve only been once, so I don’t want to completely pan the place, but it was not great. Take it as a warning.

Kefi

505 Columbus Ave
New York, NY 10024
212-873-0200

Kefi is Michael Psilakis’ more rustic restaurant. You get the same Greek emphasis, as at Anthos, but here the food is more about affordable comfort than rarefied elegance.

Marea

Perbacco

234 East 4th Street
New York, NY 10009-7419
212-253-2038

A simple little Italian “tapas” and Wine bar in the East Village. It has a great wine list, Italian of course, and an excellent selection of dishes. There’s a lot of sidewalk seating and when the weather is nice the doors to this corner spot are thrown open to let the atmosphere in.

Spotted Pig

314 West 11th Street
New York, NY 10014-2369
212-620-0393

The Spotted Pig is an intriguing mix – a British-style gastropub that serves mainly Italian-inspired dishes. This combination is the result of Chef April Broomfield’s British heritage and Italian training at the famed River Café outside of London. This place always seems to be on a wait. The food is tasty and filling.

NYC - Asian Cuisine

Below, a sampling of some of my recent and/or favorite Asian cuisine restaurants in NYC:

15 East

15 East 15th Street
New York, NY 10003
212-647-0015

This is a quiet little spot off Union Square. It has excellent, almost rarefied Japanese food. I highly enjoyed the seaweed salad and tofu selection last time I was in there.

Dawat

210 E 58th St
New York, NY 10022
212-355-7555

A family fav for as long as I can remember; Dawat has great Indian style food in a comfortable dining space midtown east. It was only later that I learned that Indian cooking sensation Madhur Jaffrey was the driving force behind the place.

Fatty Crab

643 Hudson St

New York, New York 10013

212-352-3592

Fatty Crab occupies a tiny space on Hudson Street. It is dedicated to Malaysian cuisine which, if you’ve never had, you should definitely try. Be careful though, this is spicy fare, not for the faint of heart.

Kelly & Ping – See NYC 2010 - New Year Stops

Momofuko Ssam Bar and Milk Bar

Nobu

105 Hudson St
New York, NY 10013
212-219-0500

The grand-daddy of cutting edge Japanese cuisine, Nobu is almost a must for anyone claiming to be a Japanese/sushi foodie. The restaurant is gorgeous inside (it’s designed to look almost like a forest).

Crispy Hot and Sour Pork with Noodles

Tonight I started making Crispy Hot and Sour Pork with Noodles. The recipe calls for me to braise small cubes of pork in a rhubarb-soy-honey combination for an hour and a half. Since I don’t have that much time tomorrow when we’re actually supposed to eat the dish, I’m doing the braising tonight. It should get better over night in the sauce right?

It was actually really easy. I dumped rhubarb, ginger, garlic, chilies, soy sauce, honey and Chinese five spice powder together in a food processor and pulsed till a smooth sauce. I had purchased pork that was already pre-cut into 1-inch cubes, so I just combined the sauce, some water and the pork in a dutch oven. Then I baked it in the oven at 350 degrees for an hour and a half. Thus far, the pork is really tasty!

Looking forward to stir-frying the pork and reducing the sauce tomorrow.

~~~~~~~

I removed the pork from the sauce and put it the side. The I reduced the sauce until it was nice and thick. It still tastes great today. I brought a pot of salted water to a boil and dropped some basic Chinese noodles in. While they were quickly cooking, I seared the pork pieces in a saute pan, until they were nicely browned. They did not become crispy, per se, as I think I used a much leaner cut of pork then was recommended. Still tasty, but, a little dry....

Once the noodles were done, I combine them with the pork, the sauce and some various veggies and salad greens before digging in. Overall the dish had a nice savory, umami edge, but it was a little heavy for my tastes. I'm not sure I'll make it again, but it was an interesting way to use rhubarb!

Traditional Spanish Tortilla

We enjoyed a traditional Spanish Tortilla along with other regional specialties during our Spanish Wine Tasting on March 8, 2010. The recipe follows:

Traditional Spanish Tortilla

2 cups olive oil, plus 4 tsps

3 large potatoes, peeled and cut into 1/8-inch slices

1 large onion, sliced thinly

6 large eggs

1 tbsp minced fresh parsley

1 tsp fresh thyme

sea salt

1. Heat the 2 cups of olive oil in an 8-inch saute pan and add the potato slices one piece at a time to keep them from sticking, until the saute pan is full. Cook over medium-low heat and the potato slices will "boil" rather than fry. Occasionally turn the potatoes and lift them out of the oil when they are tender. Place them in a colander and sprinkle with salt. Continue with the potatoes and the onions, alternating the batches, until all of the potatoes and the onions are cooked and tender. Let cool slightly.

2. In a large bowl, beat the eggs lightly and season with salt. Add the parsley and thyme and mix. Add the potatoes and submerge them in the egg mixture. Let sit for 10 minutes.

3. Heat 3 tsps of the olive oil in a large skillet until very hot. Add the potato and egg mixture and spread it out quickly with the aid of a spatula. Lower the heat to medium and shake the pan often to prevent sticking. When the tortilla is browned, slide it onto a plate. Place another plate on top of it and flip (so uncooked side is face down). Heat remaining tsp of oil in the skillet and slide the tortilla back into the skillet. Cook on medium heat until brown underneath. Flip once or more until perfectly browned on both sides.

4. Transfer to a platter and cut into wedges. Can be refrigerated for up to three days.

* Recipe is adapted from La Cocina de Mamá by Penelope Casas.

Spanish Wines - Cheat Sheet

Lessons Learned or the Top 10 Things to Know about Spanish Wines (to sound like a wine geek):

1. Geography and Diversity: For most people, Spanish wine means Tempranillos from Rioja. However, Spain is an amazingly diverse wine region. With the most land under vine in the world, it has many different wine-growing areas and they are all unique both in their geography and climate, but also in the types of varietals and the styles of the wines. An Albariño from Galicia is very different from a Sherry from Jerez or a Garnacha from Priorat. This diversity evolved due to the many mountainous regions and the lack of paved roads. Many of the wine regions we enjoy today were virtually inaccessible except by mule-path well into the late 1800’s. This inaccessibility has contributed to the development of so many unique regions in a relatively small geographical area. In addition, there are many varietals that are particular to Spain and its sub-regions. Godello, Mencía, Hondarrabi Zuri and Albariño are just a few of the many.

2. History: Spain has experienced a recent oenological renaissance. The peoples of the Iberian Peninsula have been producing wine since at least the Roman times. During the middle ages and most of the last millennia, the dry, fortified wines of Andalucía were the prized export. With changing tastes in the 1800’s, several highly influential wine makers journeyed to France to learn their wine-making techniques - Marquéses Murrieta and Riscal – and they brought them back principally to Rioja. They produced well-structured reds from Tempranillo and the wine boom was off. Phylloxera hit late in Spain, devastating many of the vineyards. By the time they were able to recover, the country was gripped by civil war. Beginning in the 1970’s, Spain incorporated modern wine production techniques, and the industry began to become a force.

3. Labels: Wines are generally labeled for location and age. For location they will be mostly labeled vino de la tierra (VdlT), denominación de origen (DO) or denomincaión de origen calificada (DOC). VdlT wines are country wines that can cover quite large areas. DO wines are produced from a designated region according to local regulations. DOC wines meet certain higher specifications regarding location, production means and varietal (Rioja, Priorat, Cava). However, many excellent wines do not meet these specifications and so they can be unhelpful. For age, wines can be labeled as jóven, crianza, reserva and gran reserva. Jóven generally has spent no time in oak barrels. Crianza has spent at least 6 months in an oak barrel, reserve 12 months and gran reserva 18 months. In theory the gran reserva should be the finest wines.

A sampling of regions below:

4. Andalucía

• 
  
  Location: southwest Spain with coasts on the Atlantic
• 
  
  Climate: though far south, the climate is moderated by ocean
• 
  
  Soil: high chalk content (albariza) which soaks up water
• 
  
  Varietals: Palomino Fino and to a much lesser extent, Pedro Ximénez and Moscatel are planted (the latter are sweet wine grapes)
• 
  
  Tasting Notes: salty tang, nuttiness, pungent spice, citrus
• 
  
  Key Facts: Jerez is the land of fortified wines. Fortified wines are often blends and are usually not vintage specific. Initially, they are made just like a dry white or red wine. It goes through a second process where it is put into large tanks only 5/6 full with a bit of grain alcohol for fortification and nutrients. Some develop a yeasty layer known as flor, it gives them a nutty, yeasty character while protecting them from the air. After all of the blending is done and the flor dies, the oxidative process begins. Then the wines are blended in the Solera system – young are continually added to old to create a consistent wine. Fino are lightest, Amontillado is a fino aged 5 years, and Olorosos are rich and pungent and aged 10 years. The wines from Sanlúcar in particular grow flor very well and the light wines are known as Manzanillas. They have a pronounced salty tang and a hint of citrus zest.

5. Rioja

• 
  
  Location: northeast interior, this highland area is protected by the Pyrénées
• 
  
  Climate: hot summers, long, mild autumns and cold winters
• 
  
  Soil: Clay soil with a high calcium carbonate content
• 
  
  Varietals: has a reputation for Tempranillo, it is actually a great blending region like Bordeaux and the typical wine is a mix. You will often find Tempranillo, followed to a much lesser extent by Garnacha and other varietals such as Mazuelo (Cariñena)
• 
  
  Tasting Notes: ripe reds with a strawberry-raspberry edge, underpinned with oak
• 
  
  Key Facts: - one of the first regions to experience a renaissance in the 1850’s

6. Castilla y León

• 
  
  Location: north central Spain, not far from Madrid
• 
  
  Climate: sheltered by the mountains of León from too much Atlantic influence, can get very cold as well as very hot and there is little rainfall in the summer, so you can see irrigation
• 
  
  Soil: High, hilly land with alluvial, clay soil that is chalk rich
• 
  
  Varietals: Tempranillo, Verdejo
• 
  
  Tasting Notes: Big, dark, fruity wines that can age; for the whites, fresh, delicate, fruity and crisp.
• 
  
  Key Facts: the ancient heartland of Spain. Ribero del Duero means banks of the river Duero, but almost none of the vines are planted near the. Used to have only one great wine grower - Vega Sicilia, now there has been an expansion. Here Tempranillo is allowed to stand alone as the cool conditions are ideal. Rueda is known for its white Verdejos.

7. Catalonia

• 
  
  Location: northeast Spain on the Mediterranean
• 
  
  Climate: temperate Mediterranean climate with little rainfall (arid)
• 
  
  Soil: granite soils predominate
• 
  
  Varietals: reds made principally of Garnacha, but also of Monastrell and Cariñena as well as other varietals and sparkling wines made usually from a trio - , Xarel.lo, Macabeo and Parellada
• 
  
  Tasting Notes: intense, red fruit red wines and light, gently fruity sparkling wines with creamy acidity
• 
  
  Key Facts: actually has a different language then Castilian. Initially, this area was known for Cava - the sparkling wine of the sub-region Penedès. Since the 1980’s the region has been producing excellent reds. The most prestigious region is Priorat, followed by Montsant and Tarragona.

8. País Vasco (Basque Country)

• 
  
  Location: far northeast Spain on the Atlantic ocean (the vineyards are close to the ocean in terraces)
• 
  
  Climate: green, moist and cold
• 
  
  Soil: alluvial clay soil
• 
  
  Varietals: Hondarabbi Zuri
• 
  
  Tasting Notes: crisp white wines that are left on their lees in tightly sealed containers - so CO2 forms and they spritz!
• 
  
  Key Facts: Speak a separate language. Phylloxera never made it here, so these are originals! The main area is Chacolis or Txakolina (there are three subregions)

9. Galicia

• 
  
  Location: far northwest Spain on the Atlantic ocean, very green
• 
  
  Climate: dominated by the ocean, summers can be dry, but there is a lot of rain overall (mold risk)
• 
  
  Soil: deep river valleys and granite peaks - granite characteristics
• 
  
  Varietals: Albariño is king
• 
  
  Tasting Notes: Fresh light, acidic wines that go really well with seafood. There is no malolactic fermentation, so there is a lot of apply characteristics.
• 
  
  Key Facts: Speak a different language. Mold is a large concern because of the climate. Main region is Rías Baixas.

10. Bierzo

• 
  
  Location: north central/northwest Spain (really part of Castilla y León, but feels separate)
• 
  
  Climate: closer to the sea, it is more temperate with cooler temperatures
• 
  
  Soil: mixture of quartz and slate
• 
  
  Varietals: Mencía, Godello
• 
  
  Tasting Notes: light reds that are quire floral and can age more
• 
  
  Key Facts: Mencía is said to be related to Cabernet Franc. Since cooler temperatures, don’t get the more fruit-bomb edge associated with other areas.
  

Spanish Wines - Tasting 3 9 2010

Spanish Wine Tasting March 9, 2010

For this tasting we sampled wines mainly from the north of Spain. While we did taste some Tempranillos, we also tasted other varietals such as Mencia and Hondarabbi Zuri. Overall, there was not a single favorite wine as tasters preferred different characteristics in their wines. However, every single wine was appreciated and I would recommend trying in the future. Enjoy!

1. Bodegas Hidalgo La Gitana Manzanilla ~ $15
Jerez or Sherry, Andalucía
Palomino Fino

A lovely example of a Manzanilla Sherry. It had a pale, light straw color and a wonderful salty tang with a nutty undertone. I was surprised by how many at the tasting enjoyed this wine, as many don't like fortified wines such as Sherry. Great with Tapas.

2. Talai Berri Oreka 2007 ~ $18
Getariako Txakolina, País Vasco
Hondarrabi Zuri

Beautiful pale gold color. This had a great refreshing nose with a combination of lime and slate. Flavors of lime and green apple combined nicely on the palate with a slightly minerally finish. Great for a summer day!

3. Paco & Lola 2007 ~ $18
Rías Baixas, Galicia
Albariño

A slightly darker hue of straw. This wine was richer, with lemon and a touch of honey on the nose. It tasted strongly of lemon and perhaps stone fruit (apricot or peach) with a nice gravelly/mineral undertone. A very nice wine to have with seafood.

4. Bodegas Martín Códax “Cuatro Pasos” 2006 ~ $14
Bierzo, Castilla y León
Mencía

A fantastic little red wine from the Bierzo region featuring the Mencía grape. A clear red color with a floral/red fruit earthy nose. The floral component expanded on the tongue bringing in clear flavors of violets. It finished with an earthy edge which complemented the strawberry/red fruit. A great deal.

5. Celler de Capçanes "Mas Donis Barrica" 2005 ~ $14
Montsant, Catalonia
Garnacha, Syrah

I like to think of Montsant as "Priorat-lite". It produces wine right next to the famous region using the same varietals and a similar careful attention to detail, but at half the price. This Garnacha based blend embodies the region. It is a darker, richer red color with a bit more opacity. The nose is a lot of black fruit and pepper. The palate continues with the black fruit, almost blueberry, as well as a lot of earthy finish. This has quite a lot of tannic structure. A good wine for grilling.

6. Arzuaga "La Planta" 2007 ~ $15
Ribera del Duero, Castilla y León
Tempranillo or Tinto Fino

This 100% Tempranillo straight from the Castilian heartland of Spain. It has a brick-red color and a lot of clarity. The nose had strawberry/raspberry with a little smoke. On the palate, the red fruit characteristics expanded to include cherry. There was a hint of vanilla from the oak barrel. A great introduction to the varietal.

7. Marqués de Murrieta Reserva 2005 ~ $20
Rioja, La Rioja
Tempranillo, Garnacha, Mazuelo

This is a typical Rioja blend from one of the most venerable producers in the region. It has a nice clarity and a classic bright red color. The nose was redolent of red berries and a hint of spice. It tasted of red fruit but with spice. There was a lovely mineral edge underpinning the whole wine with a satisfying finish. Overall, a great example.

8. Montsarra Cava ~ $16
Penedés, Catalonia
Macabeo, Xarel.lo, Parellada

A honey/straw colored sparkling wine. This was a classic, creamy example of a Cava. It had a nice yeasty/nutty nose, but the palate had apple and almond edges underscored with a creamy richness. Tasty.

~ Many thanks to Erica, David, Lindsey, Deborah, Dyan, Kari, Jayla, Chris and Emma for joining me on this Spanish adventure.