Food and Drink
There’s sea and sun to entice
you……..and all that wonderful wine too. In fact, 15% of the world’s vineyards
are in Spain – spread across all of Spain’s autonomous regions. Though the
biggest surface area of vineyards is in Castilla-La Mancha, La Rioja boasts the
greatest density of planting.
At February 2014, Spain was the
world’s third largest exporter of wine, behind France and Italy, and the UK and
Germany were the top customers. (Spain thanks all you lady and gentlemen
inebriates in the UK). Since Spain produces a lot of sherry and brandy, some
61% of its vineyards grow white grapes. Despite this, thank goodness, the
majority of wine production concerns red wine.
The main quality wine regions of
Spain are called denominaciones de origen (similar to appellations in France).
Particular laws dictate the quality of wine they produce. European Commission
regulations require that Spanish wines are placed in a series of
categories/sub-categories.
Vino de Pago
These are wine regions that claim
the very highest standard within precise geographical rules, often concerning
single individual estates with an international reputation. At present there
are just 11 regions with this status – 8 in Castilla-La Mancha and 3 in
Navarre.
Denominación de Origen Calificada
These are regions with a
substantiated record of undeviating quality. Right now, there are only 2 wine
regions with this status – Rioja and Priorat.
Denominación de Origen
Currently there are 66 wine regions
with this status – regarded as pre-eminent, high quality wine producing areas
Vino de Calidad con Indicación
Geográfica
There are only 2 regions at present
– a category designed for regions starting to climb the quality ladder.
Vino de La Tierra
These are wines that have no EU
recognition, Even so, there are currently 46 Spanish regions producing them.
They are allowed to bear a regional name on the label. In 2006, a new Vino de
La Tierra "super region” was created and named Viñedos de España, with permission
to blend wines from 11 different Spanish regions. However, this has not yet
received EU ratification and is facing legal challenge by the regional
governments of La Rioja, Castile and León.
Vino de La Mesa
The grapes used are bulk-grown and drawn
from a wide variety of regions. As a consequence, there can be no vintage or
area designations on the label, apart from "Produce of Spain”. Production of
this low-grade wine is falling year by year.
Although just about all wine regions
are confined to specific centres of production, some of the top denominacionesare produced in more than one autonomous locality (Cava and Rioja are
examples). By contrast, Vinos de Pago have a location
yardstick that is very exact, often pinpointing particular plots of land and
only allowing wines produced in the immediate vicinity
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Posted by Anthony Bloom from Spanish Property Sales CB (mail@spanish-property-sales.net) on Friday 25th April 2014
Who is the world’s largest exporter
of strawberries? Why, it’s Spain, of course. Some 285 thousand tons of fresh
fruit leave these shores annually, bound for European countries and the rest of
the world. Some 90% of this production is grown around Huelva, a city in
south western Spain, in the autonomous region of Andalusia.
People have lived in the area since
3000BC and Huelva claim’s to host Spain’s oldest football club – Recreativo de
Huelva, though it cannot be that old.
The strawberry industry is said to
generate in excess of 500000 thousand euros in revenue for the country, and
continuing strawberry success despite difficult economic times, has forced many
Spaniards to return to strawberry picking for their income. However, they face
stiff job competition from low paid immigrant pickers. Last year some 65000
women from eastern Europe and north Africa were hired. All pickers need to
beware though, because Japan has developed a strawberry picking robot. Its
special cameras detect the colour of ripe fruit, and pick accordingly.
There is a benefit for the women of
Huelva though. Apparently the divorce rate climbs at the end of the picking
season, when many of their men have become infatuated with attractive immigrant
pickers. The men will surely not be as enchanted with the robotic pickers of
the future.
So, which countries are the biggest
strawberry lovers? Well France is certainly well up the list. It takes around
75000 tons of fresh Spanish strawberries annually. Germany tops the list,
buying some 90000 tons each year.
In recent years, production has
increased by 18% annually, and this has encouraged Spain to look around for new
markets. A toe hold has been established in Asia, but business levels remain
relatively small with exports totaling just 6 tons last year. It’s a start
anyway. It’s a similar story with Russia and the Eastern Bloc countries. They
are starting to show interest in fresh Spanish strawberries, and undoubtedly
sales with gradually blossom there too.
Why are strawberries so popular?
First they taste truly wonderful, and they signal that summer’s on the way.
Then, they are very good for your body. Just one handful of strawberries
(around 9 or 10) provide less than 30 calories; 0.1g fat and no cholesterol;
less than 10g carbohydrates; oodles of vitamin C; 20% of the daily recommended
intake of folic acid; lots and lots of fibre; along with high antioxidant
levels.
A highlight of a trip to the local
market is to see stallholders set out their strawberry stocks, plied high on
plastic trays. Then with a small plastic spade, they fill a bag with the
quantity of fruit that you want to buy. Driving home with the strawberry smell
impregnating the car is the highlight of the morning, giving those taste buds
an intense work out.
If you have not read our blog
regarding Spanish Cherries this is also worth a read! Spanish
Cherries
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Posted by Anthony Bloom from Spanish Property Sales CB (mail@spanish-property-sales.net) on Saturday 8th March 2014
Spain is the world’s 7th largest producer of cherries, and is the second largest producer in Europe. Some 60% of Spain’s cherry crop is exported with Germany and the UK taking a large proportion.
In fact, UKs imports of Spanish cherries peaked in 2011, when 10 million punnets (2500 tonnes) were shipped in during the five week season. The Brits obviously liked them.
The bulk of the cherries are produced in the 40 mile long Jerte Valley, near Caceres. It lies in Spain’s Extremadura region, south-west of Madrid, and close to the border with Portugal. Originally the area was the main centre of chestnut
production, but when blight ruined those trees in the early 20th century – they were replaced by cherries which are now planted on terraces. These terraces rise from 1100 feet at the valley floor to 3600 feet at the top. In 2013 there were 3737 growers, farming nearly 10000 hectares of terraces.
Picota (meaning peaked, and referring to the slight oval shape, or peak at the end) is the name given to the four protected varieties of Spanish cherries. They are protected because a Denomination of Origin Certificate has been granted.
The four varieties are Pico Limon Negro; Pico Negro; Pico Colorado and Ambrunes. Ambrunes is dark red in colour with firm, crisp and juicy flesh. It’s very sweet, as it matures on the trees longer.
All are unusual in that they are separated from the stalks when picked. Hence they are referred to as "stemless” or "stalkless”. It’s claimed this is an indication of perfect ripeness.
If you are ever near Jerte Valley a visit should most definitely be on your itinerary. There are many cultural; and gastronomic celebrations and fiestas around harvest time. There are tours of co-operatives and walks through the cherry trees.
Without doubt there will be the chance to taste the fruit and the liqueur into which it can be made.
Last but not least, throughout July, there are competitions held to decide the best dish made with cherries. If you look at Gordon Ramsay’s book "Just Desserts”, you’ll see a recipe called Cherry and Almond Clafoutis. Though it cannot be guaranteed to win one of those competitions, it is a fantastic pudding, especially if you use Spanish cherries.
The ingredients are –
· 50gground almonds
· 15g strong plain four .
· good pinch of sea salt
· 100g caster sugar
· 2 large free range eggs
· 3 large free range egg yolks
· 250 ml double cream
· 300g fresh ripe cherries
· softened unsalted butter, to grease the pan
· icing sugar, sifted, to dust
The cooking method is as follows–
· Put the ground almonds, flour, salt and sugar into a food processor and whizz for a few seconds to blend.. Add the eggs, egg yolks and cream and blend to a smooth batter. Tip into a large bowl or jug, cover and refrigerate for 24 hours.
· In the meantime, stone the cherries and pat them dry, if they’re especially juicy. Rub the inside of a large oven-proof sauté pan or gratin dish with the softened butter.
· Scatter the cherries over the base of the pan or dish. Stir the batter in the jug and pour over the cherries. Bake for about 20mins in an oven, preheated to 190 degrees centigrade, until risen and golden brown.
· The middle may be slightly flatter than the surrounding batter, but it should be set. If not, then bake for a little longer.
· Dust with iing sugar and serve at once.
All Gordon’s desserts will cause you to salivate, especially the half dozen or so relating to cherries.
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Posted by Anthony Bloom from Spanish Property Sales CB (mail@spanish-property-sales.net) on Saturday 15th February 2014
People are always asking for my
restaurant recommendations, and that’s very difficult advice to give since
there are so many options available. To my mind, it all depends on the purpose
of the restaurant visit. Is it merely to satisfy hunger without changing into
posh garb. or is it a business lunch. Perhaps it’s to relax with friends and chat while eating good food in a
pleasant atmosphere Equally, if the visit is to celebrate some special
occasion, then that will be a factor in the restaurant decision too. You’ll
want somewhere with a buzz.
Relaxing with friends and/or
celebrating are surely the most pleasant eating occasions, so here are some
location suggestions (naturally they are high on my favourites list too)
Ca Pepe
The restaurant is located
in Calle Haya, just outside of the main Moraira town, but that provides the
bonus of easy parking, even in high season. Ca Pepe is family owned and run,
and their success is due to the strategy of using seasonal local produce, and
to the care they take to ensure the high standards they set are met by all
staff. Just look at the referrals they are able to present on their website.
The menu del dia here is priced at 16.95 euros and includes a ½ bottle of wine
D’Gust
The position of the
restaurant is ideal – in the corner of Plaza La Sort, in Moraira town. You can
eat outside, or at one of the elegant internal dining tables. Either way, the
food is presented in an artistic manner that makes the mouth water. The menu
del dia is priced at 15 euros and on my last visit, the starter of salmon and
the sea bass main course were superb.
El Caserio
This is on the main road
out of Moraira, towards Teulada/Benitachell. The style of cuisine is best
described as International/Spanish, but whatever the label that most accurately
fits, everything is presented in a stylish fashion that adds to the pleasure of
the meal. An evening set menu is offered at 21.50 euros, but that provides you
with a choice of starter, main course and dessert, and they surprise you with a
couple of extra tidbits during the meal. If I say more there’ll be no surprises
for you, so no more clues. A whole host of a la carte options are available
too, but whatever you choose we’re certain you’ll be licking your lips all the
way through the evening.
La Masena
This is a beautifully
converted, but still rustic, finca – on the outskirts of Javea. It’s actually
on the Carretera Benitachell (the road running towards Javea from Benitachell).
It’s open every day, except Tuesday, from 12.30 to 1600 hours and from 19.30 to
2300 hours. You can eat inside the stylish air conditioned dining room, with
its beams and chandeliers, or you may decide to dine "al fresco” on the
relaxing outside terrace. There is no doubt that this is a venue to celebrate a
special occasion, and the house specialities endorse this view; Carpaccio of
pear confit with shavings of foie gras; marinated quail salad with mango;
scallops "au gratin” and suckling pig with oranges and fried bananas – these
will give you some idea about the gorgeous food they serve. The a la carte menu
is not cheap, but if you go for the menu del dia at lunchtime, the cost is 17
euros per head, and there is no reduction in quality. Indeed, I visited today
and chicken cordon bleu and beef stroganoff were menu del dia possibilities and
both were divine
Options
Again, this is a town
centre location. The restaurant has a host of highly complimentary reviews on the Internet, comments confirmed
by my own experience. There is no menu del dia on offer, but you can choose 2 courses from a set menu for
20 euros and for an extra 5 euros you can enjoy an additional course
Rodolfo
This is a genuine Italian
restaurant, and although it’s a Moraira town centre location there’s a large
free car park to the rear. All food is cooked and prepared under the
supervision/instruction of the half Italian/German owner, Rodolfo. The pasta in
particular is made to order and tastes fabulous – not surprising since he is a
Member of the Federation of Italian Professional Chefs. He says his aim each
day is to treat customers to the delights of Italian cuisine, with the subtle
combination of flavours, colours and aromas. There is no doubt he succeeds.
Vall de Cavall
Located just off the
Teulada road outside of Gata de Gorgos – food aside, the setting of the dining
area is wonderful. You look across open countyside and dine beneath the gaze of
the elephant shaped mountain called Montgo. The menu del dia will cost 17.50
euros per person and all the tasty courses will be beautifully presented, by
friendly and enthusiastic staff.
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Posted by Anthony Bloom from Spanish Property Sales CB (mail@spanish-property-sales.net) on Monday 30th September 2013