Spanish Treasure

As written here before, I truly enjoy Spanish wines. The love comes from the fact that Spain produces some fantastic, diverse wines at a fraction of the European and New World counterparts. Whether you are looking for an incredible pairing for shellfish, an easy sipper for the backyard, or a perfect Old World red, Spain delivers on all accounts.

Bodegas Ostatu is a fantastic expression of the Rioja region, and particularly the Rioja Alavesa, from the Saenz de Samaniego family. Ostatu produces wine from vines with an average age of 50 years. Until recently the wines were being produced with the intent of early consumption. The philosophy of Ostatu has recently changed with the introduction and collaboration with Hubert de Bouard de Laforest of Château Angelus. Bouard de Laforest saw the potential between the location of vineyard and age of vines, to be a combination for producing wines that could compete on a world stage. By reducing yields and using traditional fermentation methods the wines have made a significant change in style. For wines that will usually sell retail for under $30, these are true gems, so why bring up this bodega now? The 2004 vintage of the Ostatu Reserva is extraordinary, and is reminiscent of the incredible 2001 vintage. The 2004, while mirroring some of the 2001 fruit components of black cherry and currants, has a unique coffee and black pepper aspect that sets this vintage apart. In addition to the Reserva, Ostatu also produces a Crianza tempranillo and white wine as well. Ostatu Blanco is made with ninety percent Viura and goes through stainless steel fermentation. While Rioja is known for red wine, this is a perfect summer sipper where citrus and minerality pair well with grilled seafood, cured pork, cheeses and summer salads. Ostatu Crianza is a great summer red, due to stainless steel fermentation before spending 12 months in French oak. This wine delivers a beautiful minerality and toasted spice that is an excellent pairing for braised game and a wonderful red for seasonal grilled salmon.

So, whether your pleasure is Old World wines, just Spanish, or a summer treasure, Bodegas Ostatu can delight on all levels. Cheers!

Tequila ... Not An Evil Spirit

It is usual for the masses to wince when they hear the word tequila, bringing back memories of college frat parties with snakebites, slammers, upside down margaritas etc. The wincing comes from the horrific day after of pain and agony that all attribute to the evil spirit of tequila. Of course this pain then leads to the swearing off of the spirit except for in an occasional margarita. But, to take a stand for those who love and actually know tequila let’s set the record straight on a few facts.

That “spirit” that made you want to crawl into a hole after your night of debauchery is something called Mixto Tequila (pronounced Meexto). Brands that are Mixto Tequila will rarely use the word Mixto on the label and will just call what’s in the bottle tequila. A Mixto Tequila is 51% agave sugars and 49% of any other kind of junk the makers want to put in the bottle such as: caramel, flavoring agents, other non-agave fermented alcohol, and sugar. So what really made you feel awful was not tequila, but all the other garbage that is put in the bottle. That being said, let’s dispel the myth of an amazing spirit that you should be drinking.

Tequila can only come from the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. The only tequila worth putting in your body is 100% blue agave. Blue agave is a plant that usually takes between eight to ten years to grow and once it goes through a laborious harvesting, is steamed to eventually get a raw product that can either be left on its own or aged for a various amount of years. Since we know where the Mixto Tequila gets its color (caramel and sugar) then where does the 100% blue agave get its’ color? Aging.

Tequila has three (and in recent years a fourth) levels of aging, which give different colors to the fabulous spirit. White tequila with no color and no aging is called Blanco or Plata. This will be the rawest form of a house or Hacienda’s tequila. The next level is Reposado, aged for two months to 364 days. Aged in oak for rich and complex flavors, each house chooses different oak to obtain specific characteristics. White oak is common, as are charred barrels that held different alcohol at one point, such as whiskey. Anejo, is also aged in oak, but the aging requirement is longer, at least a year but no more than three. As of March of 2006, there is now a fourth aging level of tequila, Extra Anejo, which must be aged at for at least three years.

Knowing the different levels of aging can help with how tequila can be enjoyed. As Americans, the most well known and commonly consumed for of tequila is usually in a margarita, which is all well and good. But tequila can be enjoyed by itself throughout a meal to enhance the experience. Blanco tequila is a wonderful aperitif to begin dinner or paired with a spicy ceviche. Reposado tequila is my personal choice when mixing margaritas, the slight aging gives the cocktail a pleasant smokiness with select brands. Those who enjoy a cognac or whiskey to end an excellent meal can partake in an Anejo or Extra Anejo the same way. I recommend and prefer this aged version of tequila in a snifter at room temperature. Many brands exude aromas and flavors of vanilla, butterscotch, cinnamon, nuts, and honey.

To pick my “favorite” tequila is the same as picking a favorite wine (impossible!), so I’ve listed a few that are extremely enjoyable. Now, it’s up to you to help dispel the myth of tequila being an evil spirit … get out there and enjoy some 100% blue agave today!!!!

Enjoyable Tequila

Partida Tequila
http://www.partidatequila.com/html/home.html

Herradura Tequila
http://www.herradura.com/Default.aspx

Casa Noble
http://www.casanoble.com/main.html

Sazerac Style

With this weekend being the celebration of American Independence, it only seems fitting to be drinking in true American style. So make sure your choices are sticking with local beer and American wine, and if you're in the cocktail mood now is the time for a Sazerac.

The Sazerac is one of the oldest cocktails known, and its origins come from good ole New Orleans, Louisiana. Pre 1870 the drink was Cognac based, but since has been replaced with Rye Whiskey, as well as the addition to absinthe. A tasty recipe is listed below which includes Templeton Rye. I prefer Templeton Rye not only because it is a small batch whiskey from Iowa, but also because it has a Chicago connection during Prohibition. In addition to Templeton Rye, I also recommend Peychaud's bitters. Peychaud's bitters, created in the 1830s by a Creole apothecary from Haiti who made a home in Louisiana in the 1700's. Peychaud's bitters is similar to Angostura, with a few slight differences. Peychaud's is more floral, slightly sweet, lighter in body and key to the Sazerac. So strut your American style and independence with a classic cocktail this weekend. Cheers!

Ingredients:

Splash of Pernod or other anise liqueur

Ice

1 teaspoon sugar

1.5 ounces Templeton Rye whiskey

2 dashes of Peychaud's bitters

1 lemon twist

Coat empty chilled rocks glass with Pernod, excess is disgarded. Fill a mixing glass with ice and the sugar, rye and bitters. Stir and strain into coated glass. Garnish with the lemon twist and ENJOY!

Back to Fabulous Food & Tasty Vino!

It's been quite some time between posts ... with getting married, traveling and of course working the blogging took a late spring hiatus. But the hiatus is over and it's time to get back to the fabulous food of the season, as well as tasty vino, beer and cocktails to be enjoyed on the patio. Stay tuned for much more ...