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IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

My Wine Recommendation No.8 - For under €10
27 August 2018

 Just this week I was given a local white. I have tried many local white wines and they are in fact very good and fairly well priced. I can't say as much of the reds, which seem to be going up in price year on year in the Valencian region, although they are good the price doesn't always reflect the quality. However this white was different to what I have tried to date, it was made with organic grapes, and it was really quite good! 

This wine comes from the inland region of the province of Valencia, which is home to the most important vineyards within this wine region. This is mainly due to the variety of its soils, its different orientations and altitudes between 600 and 900 meters above sea level. 

This habitat gives the vines ideal conditions for winemaking.
Quality wines are also achieved with the Merlot, the Tempranillo, the Chardonnay and the Sauvignon Blanc grape varieties.


The Vegalfaro Winery is located within the province of Valencia, in the region of La Plana de Requena-Utiel.
It boasts 60 hectares of vineyards, divided into three very different areas due to the quality of soil, the microclimate and the grape varieties. All the plots of land are certified with the seal of Organic Agriculture, as are the winery and winemaking facilities, making for a totally organic winery.

La Muela, one of their vineyards with 330 hectares of land, lies right next to the archaeological site of Las Pilillas, which was an Iberian winery dating back to the seventh century B.C. Their vines are being cultivated, as they have been for over 2000 years, alongside the cultivation of cereal, olives and almonds.

In 1999 Andrés Valiente decided to build Bodegas Vegalfaro to bottle his own wines along with his son Rodolfo, Technical Director of Bodegas Vegalfaro. Previously, his great-grandfather Leonardo made wine in his cellar (winery) and his grandfather, Joseph, was an Orujo distiller. Later, in February 2011, the winery received the qualification Pago, which is considered the highest ranking of a vineyard in Spain and from where wines with singular characteristics and qualities are obtained. This is a terroir reference comparable to those in other European countries: Chateau, Cru, Domaine and Clos in France, Castello in Italy and Quinta in Portugal.
 

Pesticides have never been used on their soil or vines so they like to refer to their soil as being 'alive'. It proliferates a micro-fauna which is very important for the decomposition of organic material and nutrient absorption by the vines while helping to control the appearance of any plagues.
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The winemaking process follows a strict quality control and parameters are managed internally to avoid waste discharges back into the environment.

Their white wine, Rebellia Blanco is made with Chardonnay and Sauvignon Blanc. It was created by the Enologist of the Year 2017 and offers great intensity with clean tropical fruity notes. Not surprisingly it won a Silver Medal at the International Organic Wine Award: Bioweinpreis.

If you want to try this wine it is available online at this addres for €6 :

https://www.vinopremier.com/vino-blanco-rebel-lia-ecologico.html

I am not sure which supermarkets stock it...but if you can get hold of it, I'm sure you'll love it!

 



Like 2        Published at 19:25   Comments (3)


What do you rate most highly about Spain?
02 August 2018

 

Spanish cuisine is what tourists say they like best about the country. In fact, in 2017 alone, more than ten million of the 82 million tourists who visited Spain did so purely to undertake a food-related activity.         Despite the universal fame of Spain’s creative and cutting-edge cuisine, tourists who come to the country are attracted by its traditional fare, for example, widely-known dishes such as paella, gazpacho, cocido (stew), menestra (vegetable soup) and suckling pig.

This is hardly a surprise, given that less than 100 out of the 250,000 restaurants, bars and eateries in Spain focus directly on the most innovative types of cuisine.

It would be extremely beneficial for all chefs, both traditional and creative, to constantly praise and speak out about the high-quality products they use, raising awareness about them among their national and international clientele, and so achieving greater knowledge of Spanish foods and a wider market for them. 

The figures clearly show that food is one of the prime motivations for modern tourists and that the range of products on offer today is very diverse. Spain is reclaiming its heritage of popular and traditional cuisine, and also the need to preserve the habits and customs of its people and cities, as well as the fine dining served up in restaurants where great artists of the restaurant world ply their trade.

Good cooking is one the features most frequently sought by tourists of the 21st Century. The country’s culinary offerings to tourists must, therefore, strike a balance between respect for traditional and popular cooking while also promoting fine dining and auteur cuisine, in order to satisfy curious and unconventional tourists who want an intensely enjoyable experience on every holiday. 

The cultural and gastronomic inheritance of Spain makes its naturally-based diet a leading export which is recommended around the world. The Mediterranean Diet so characteristic of Spain was listed on the UNESCO World Intangible Cultural Heritage list in 2010.

The Mediterranean Diet, one of our country’s own, goes way beyond being a mere nutritional plan. It is a lifestyle that combines a way of eating which links traditional cooking to fresh products and a way of sharing meals and traditions, a moderate amount of daily exercise and a pleasant climate. The result is an excellent model for a healthy life that has gained international recognition.

In fact, in 2010 UNESCO registered the Mediterranean Diet on its intangible Cultural Heritage list.
The Mediterranean Diet is the result of an invaluable cultural inheritance, which through simplicity and variety, has resulted in a balanced and complete diet, based on fresh, local and seasonal products, insofar as it is possible.

It is characterised by an abundance of vegetable produce, such as bread, pasta, rice, vegetables, legumes, fruit and dried fruit and nuts. Olive oil is another essential ingredient, along with moderate consumption of fish, seafood, free-range poultry, lactose products (yoghurts, cheeses) and eggs. A moderate intake of wine and red meats are also included in the diet.

The benefits of the Mediterranean Diet, especially those related to health and the prevention of chronic illnesses are a scientific fact. The majority of the guidelines that the World Health Organization offers are in line with the Mediterranean Diet: an abundance of fruits and vegetables, moderation in salt and sugar, low levels of fat consumption and the use of fresh products.

What do you like most about Spain? The food?


 



Like 1        Published at 00:44   Comments (3)


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