Australian Shiraz tasting in Warsaw, 12 Feb 2014

 



Hotel Bristol Warsaw . Luxury Collection
The Magnificent Seven Shiraz Dinner
Seven Premium Australian Shiraz Wines 
Five Course Gourmet Menu

Wednesday 12th February 2014 . 7.30pm
PLN 250 (EUR 59) . fully inclusive

Guests of Honour
Austrade Senior Commissioner . Steve Rank
Hotel General Manager . Andrew Henning

Join Club Vivanova at the Hotel Bristol Warsaw, a Luxury Collection Hotel for our annual Magnificent Seven Shiraz Degustation. Seven premium and boutique Australian Shiraz wines will be served with a fantastic gourmet menu; the event will be presented by New World wine professional Bradley Mitton.

The oldest Shiraz (Syrah) vines in the world are in Australia and we have an exceptional selection of wines prepared for this exclusive event.

Gourmet Menu and Shiraz Pairing
pdf download
Special menu requirements catered for upon request

Reservations
Tickets will cost PLN 250 (EUR 59) per person; the event is subsidised by the organising partners (valued at EUR 130). Price includes all wines, menu and water. Please book by replying to booking@vivanova-newsletter.com.

Members and non-members alike may book for our events, which are always well attended; early reservations are recommended.

Club Vivanova Membership
Our annual membership fee is EUR 68. If you would like to join then please complete an application form and fax or email it to us. Membership runs through until the end of 2014 and is then automatically renewed.

Australian Bellvale wines in Warsaw

Be sure you won't miss this opportunity!


Atelier Amaro . Poland's First Michelin Star
Five Gourmet Moments with Chef Wojciech Amaro
Single Vineyard Bellvale Winery Degustation
Five Red Stars . James Halliday

Tuesday 22nd October . 9pm
PLN 300 per person . fully inclusive

Guest of honour
Australian Ambassador H. E. Jean Dunn

Special Presentation by John Ellis
Founder and Owner . Bellvale Winery

Join us in Warsaw for a Michelin starred gourmet night of premium Gippsland wines at the amazing Atelier Amaro. Five exceptional hand-made wines will be served with five "Gourmet Moments"; the event will be presented by Bellvale Winery Founder and Owner John Ellis, Chef Sommelier Pawel Bialecki and New World wine professional Bradley Mitton. This will be our first Michelin Star event and the first gourmet wine event to be held in a Michelin Restaurant in Poland, we are pioneers!

Bellvale Selection . Gippsland, Victoria
Bellvale Pinot Grigio 2012
Bellvale Chardonnay 2012 . Magnum
Bellvale Chardonnay 2007
Bellvale Pinot Noir 2009 . Magnum
Bellvale Pinot Noir 2008
Five Special Moments (surprise menu)
Special menu requirements catered for upon request

Reservations
Tickets will cost PLN 300 per person. This is subsidised by the organising partners (valued at PLN 650) and includes all wines, menu, coffee and water. Please book by replying here.

Bellvale Winery
The Bellvale wines are produced in the Gippsland region of Victoria, Australia, an excellent micro-climate for the cultivation of Chardonnay and Pinot Noir. Bellvale is currently rated with five red stars from James Halliday representing an outstanding winery regularly producing wines of exemplary quality and typicity - truly the best of the best.

Members and non-members alike may book for our events, which are always well attended; early reservations are recommended.

Najlepsze wina nowozelandzkie i australijskie w Warszawie - 16 maja

Club Vivanova zaprasza na degustację win australijskich i nowozelandzkich!

ASIAN FUSION Wine Degustation Dinner
Sheraton Hotel Warsaw . InAzia Restaurant
Five Australian and New Zealand Premium Wines
Six Course Gourmet Asian Dinner

Thursday 16th May 2013 . 7.30pm
PLN 220 per person . fully inclusive

Special Guests of Honour
H.E. Jean Dunn . Australian Ambassador
H.E. Wendy Hinton . New Zealand Ambassador

Join us at the new opened InAzia Restaurant in the five star Sheraton Hotel Warsaw with New World Wine Professional Bradley Mitton for an amazing array of wines with a complimenting Asian Fusion gourmet menu.

Gourmet Menu and Selected Premium Wines
pdf download
Special menu requirements catered for upon request

The InAzia Restaurant serves excellent Asian specialities created by Master Chef Marcin Sasin. Our menu hosts sophisticated flavours and aromas; Thai and Chinese cuisine, as well as delicacies from Indonesia, Singapore and Vietnam, fantastically married with the selection of wines we have chosen for the event.

Reservations
Tickets cost PLN 220 per person. The event is subsidised by the organising partners (valued at PLN 390). Price includes all wines, gourmet menu, coffee and water. Please book by replying to booking@vivanova-newsletter.com.

Member Gift Certificate
Attending club members will receive an exclusive and complimentary dining voucher for future use at the hotel.

Members and non-members alike may book for our events, which are always well attended; early reservations are recommended. 

Club Vivanova
Your international business networking and premium wine club in Berlin, Prague, Milan, Monte Carlo and Warsaw. Conceived through the simple European words for life and new, Vivanova brings together interesting business people and entrepreneurs to unique locations for enjoyment in the finer essences of life.

Club Vivanova Membership
Our annual membership fee is EUR 68.00. If you would like to join then please complete the application form and fax or email it to us. Membership runs through until the end of 2013 and is then automatically renewed.

Wina z Nowego Świata w Warszawie - 15 maja

APERITIVO Wine Bar WARSAW Pure Sky Club . Zlota 59
After-Work New World Premium Wine Degustation

Wednesday 15th May 2013 . 6pm to 8pm
PLN 90 per person . fully inclusive

Join us after-work on Wednesday 15th May at the Pure Sky Club in Warsaw for an exclusive New World wine degustation. The event will be presented by New World wine professional Bradley Mitton. The wines will be complimented by a selection of light amuse bouche specialities from the restaurant.

New World Premium Wine Degustation
SAAM Sauvignon Blanc 2012, South Africa
Sliding Hill Sauvignon Blanc 2012, New Zealand
Barking Owl Chardonnay, Western Australia
SAAM Cabernet Sauvignon 2011, South Africa
Sliding Hill Pinot Noir 2011, New Zealand
Barking Owl Shiraz Viognier 2010, Western Australia Selected wines are available on the Pure Sky Club wine list
Bookings
Tickets are subsidised and will cost only PLN 90 per person (fully inclusive), please book by emailing info@aperitivo-wine-bar.com. Seating is limited so early reservations are recommended. See images from our recent events here.
May Madness with APERITIVO Wine Bar
We will be hosting great after-work events all over Europe in May
10th May . MacMahon's NICE
14th May . Linden Leaves BERLIN
15th May . Pure Sky Club WARSAW
24th May . Como Restaurant PRAGUE

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APERITIVO Wine Bar
After-work wine bar evenings organized for business networking and wine tastings. Relaxed atmosphere to offer an informal alternative to our Club Vivanova events. Locations to be chosen throughout Europe.

Nowozelandzkie wina w Warszawie

New Zealand’s Wines in Warsaw, 21st March 2013

W marcu w Hotelu Marriott odbyła się degustacja win nowozelandzkich, zorganizowana przez Ambasadę Nowej Zelandii w Warszawie, New Zealand Trade and Enterprise (NZTE) oraz New Zealand Winegrowers. 

Była to okazja wyjątkowa, jako że prezentowały się winnice w zdecydowanej większości w Polsce jeszcze nieobecne i poszukujące polskich importerów. Tym samym było to jedyne jak dotąd miejsce, gdzie polska publiczność mogła poznać złożoność win nowozelandzkich. W Polsce zdobyły już uznanie wina z regionu Marlborough, zaś w marcu było obecnych sporo win z regionu Hawke’s Bay.

Obecne były następujące winnice: Sileni Estates, Soljans Wines, Te Mata Estate, Giesen Wines, Elephant Hill Estate Winery, Ata Mara Wines, Yealands Estate, Crossroads Wines i Jules Taylor Wines. 

Sileni Estates – z regionu Hawke’s Bay czyli z Zatoki Obfitości, winnica znana zwłaszcza z win Chardonnay i Merlot/Cabernet. Prezentowano Cellar Selection Pinot Gris 2012, Pinot Noir 2012, mocno agrestowe i bardzo utytułowane Cellar Selection Sauvignon Blanc 2012, Cellar Selection Merlot 2011 i poprawne Tahuna Sauvignon Blanc 2012. 

Soljans Estate – winnica położona w okolicach Auckland. Sauvignon Blanc z tej winnicy to pierwsze nowozelandzkie Sauvignon Blanc, jakie dostępne było w Polsce. Pojawiło się nad Wisłą 18 lat temu i od tamtej pory jest nieustannie najlepiej sprzedającym się Sauvignon Blanc w Polsce. Zapewne już mieliście okazję spróbować tego wina, albo i gruszkowego Pinot Gris Kumeu 2011 czy limonkowego Rieslinga Marlborough 2009. Soljans Estate jest też producentem dobrych win musujących w rodzaju słodkawego Fusion Sparkling Muscat NV czy Legacy ‘Methode Traditionnelle’. Dwanaście butelek eleganckiego Legacy swego czasu otrzymałam jako prezent ślubny od pierwszego nowozelandzkiego ambasadora w Polsce:-). 

Te Mata Estate – z Havelock North (Hawke’s Bay) to druga najstarsza nowozelandzka winiarnia (pierwsza była Mission Estate – 1851 r.). Dzisiaj słynne jest już ich wino Coleraine (Cabernet Sauvignon/Merlot), jeżynowe, z wyczuwalnymi taninami, w 2003 roku uznane za jedno z dziesięciu najlepszych win świata. Można było spróbować go w Warszawie, jak również Cabernet/ Merlot Woodthorpe 2009 i całej serii win z pojedynczych szczepów (Gamay Noir Woodthorpe 2011, Chardonnay Elston Hawkes Bay 2010, Chardonnay Woodthorpe 2010, Sauvignon Blanc Woodthorpe 2011, Sauvignon Blanc Cape Crest 2011, Syrah Hawke’s Bay Woodthorpe 2010, Voignier Zara Hawke’s Bay 2010. Za sukcesem winnicy stoi John Buck, wizjoner nowozelandzkiego winiarstwa, który stworzył wina dorównujące tym z Bordeaux. Część z oferty Te Mata Estate jest już w Polsce.

Giesen Wines – zdecydowanie najdroższe wina obecne na degustacji, pochodzące z winnicy założonej przez trzech braci pochodzących z Niemiec. Najpierw założyli oni najbardziej w swoim czasie wysuniętą na południe winnicę w Canterbury, potem byli pionierami w Marlborough. Marlborough Sauvignon Blanc 2011 to wyjątkowo złożone wino, stopniowo uwalniające swoje bogactwo, o niezwykle długim finiszu. Podobną złożoność prezentowało to samo wino z młodszego rocznika. Świetne było też The Brothers Marlborough Pinot Noir 2012 oraz słodszy niż zazwyczaj, wyjąkowy Marlborough Riesling 2012. Jeśli znajdzie dystrybutora, może to być najlepszy nowozelandzki riesling dostępny w Polsce.

Elephant Hill Estate Winery – z Napier (Hawke’s Bay), znani z win z pojedynczych szczepów, właściciele świetnej restauracji. Najbardziej zastanawiająca była nazwa winnicy. Wina są produkowane w całości z ręcznie zbieranych winogron. Prezentowano pikantne Le Phant 2009 (Merlot/ Cabernet Franc), Central Otago Pinot Noir 2011 (złoty medal w International Wine & Spirits Competition 2012, UK), Syrah 2010, Reserve Syrah 2008 o potencjale dojrzewania do 2018 roku, pełne przypraw Reserve Syrah 2009 oraz lżejsze Le Phant Blanc 2011 (Voignier/ Pinot Gris/ Gewurztraminet), Chardonnay 2011 i Sauvignon Blanc 2011.

Ata Mara Wines – nowa winnica, działająca w Otago u podnóża Mount Pisa, produkująca wina ekologiczne, bardzo mineralne jak na nasze polskie gusta. Przewagą stoiska Ata Mara był miniaturowy profil gleby z winnicy. Ata Mara jest jedną z pionierskich winnic jeśli chodzi o uprawę szczepu Gruner Veltliner, aktualnie nowości w nowozelandzkich winnicach. Pinot Noir 2010 malinowo-jeżynowe, o pięknym zapachu i zdecydowanie mniej złożonym smaku, mineralne. Jeszcze bardziej rześki Riesling 2010 i melonowo-brzoskwiniowy Pinot Gris 2011.

Yealands Estate – winnica z Marlborough, wina warto spróbować chociażby z szacunku dla założyciela, który w 1971 r. otrzymał pierwszą w Nowej Zelandii licencję na hodowlę małży nowozelandzkich, następnie zajął się rozwijaniem zrównoważonego winiarstwa, a w 2012 r. jego Sauvignon Blanc zostało uznane najlepszym Sauvignon Blanc na świecie (2012 International Wine Challenge). Miłośnicy Pinot Noir chwalili rocznik 2011, Riesling 2011 był rześki, a jakże, Sauvignon Blanc 2012 bardziej agrestowe niż marakujowe, Pinot Gris 2012 podobno gruszkowo-melonowe.

Crossroads Wines -  Hawke’s Bay, winnica znana z mieszanek czerwonych szczepów , kultowe stało się wino Talisman. W Warszawie zaprezentowano Milestone Series Chardonnay 2011, Merlota 2011 i Syraha 2011 z tej samek kolekcji. Dobre wrażenie robiło też dębowe Winemakers Collection Cabernet Merlot 2011.

Jules Taylor Wines – wyjątkowe wina tworzone przez winiarza kobietę. Winnica młodziutka, założona zaledwie w 2001 r. produkuje jedno z ulubionych przez Nowozelandczyków Sauvignon Blanc. Pinot Gris 2012 bardzo przyzwoite, potem orzeźwiające, jedno z pierwszych nowozelandzkich win ze szczepu Gruner Veltliner, następnie bardzo wytrawne rose, jakich w Polsce próżno szukać (Gisborne Rose 2012), podobno kakaowe Marlborough Pinot Noir 2011... Świetne, świetne wina, ale mnie powaliło Marlborough Late Harvest Sauvignon Blanc 2011. Pierwszy raz próbowałam wina tak słodkiego, które nie utraciło wytrawności (podobno to zasługa zrównoważonej kwasowości). W słodko-rześkich doznaniach na pierwszy plan zdecydowanie wysuwa się mango,mango po prostu eksplodowało na języku. Potem oczywiście miód, marakuja, agresty itp. itd. Jedno z trzech wielkich objawień dla mie z tej degustacji. Takich win nowozelandzkich w Polsce jeszcze nie ma, niestety.  

Degustacja degustacją, ale organizatorzy zadbali także o materiały informacyjne dotyczące łączenia win z potrawami oraz charakteryzujące poszczególne szczepy winorośli uprawiane w Nowej Zelandii. Zapamiętać proponuję kilka propozycji Susy Atkins z materiałów Sileni Estate:

Sauvignon Blanc – owoce morza właściwie pod każdą postacią, a zwłaszcza małże nowozelandzkie (Green lipped mussels / Greenshell mussels), sushi, dania makaronowe z pomidorami, grillowane warzywa, tajskie dania z mlekiem kokosowym, szparagi, ratatouille, ser kozi

Chardonnay – stek z łososia, pieczony kurczak, makaron z sosem śmietanowym, pizza, barszcz ze śmietaną (!)

Pinot Gris – quiche, dania z serem, cebulą i jajami, lekkie dania makaronowe

Riesling – sushi, ryby o białym mięsie, małże, łagodne curry wegetariańskie, kanapeczki, dania makaronowe na bazie oliwy z oliwek, barszcz (!)

Rose – owoce morza na zimno, smażony tuńczyk i łosoś, dania z kaczki

Pinot Noir -  klasyczne nowozelandzkie połączenie to jagnięcina, ale także stek z tuńczyka, grzyby, chińskie potrawy z drobiem

Merlot – makaron z mięsnym sosem, twarde sery jak cheddar, emmentaler, pieczona wołowina i wieprzowina, dziczyzna, steki wołowe, warzywa grillowane, ciasta czekoladowe

Syrah – pieczona jagnięcina, dziczyzna, dojrzałe sery typu cheddar, parmezan, gruyer, gulasz, sosy z mięsem

Late Harvest wines (słodkie, aromatyczne wina z gron z późnego zbioru) – sałatki owocowe, lekkie desery, ciasta, sorbety, sery pleśniowe, desery z czekoladą

Podsumowując, degustacja była świetną okazją dla importerów win do zapoznania się z jednymi z najlepszych nowozelandzkich produktów i najnowszymi trendami w winiarstwie. Mam nadzieję, że efekty tego wydarzenia wkrótce staną się bardziej dostępne dla szerszej polskiej publiczności. A z mojej perspektywy, że więcej win będziemy spożywać, dobierając je do konkretnych potraw, bo picie wina dla samego picia wina nie jest dla mnie aż tak pociągające. 

Labriole Saint Mont 2006

I tried the Labriole Saint Mont 2006 wine in Paris. It was recommended to me by a waiter from the “Cremerie Restaurant Polidor” restaurant. I heard about this wine for the first time and I wasn’t sure if it is from southwestern France.

After I came back home, I found this wine area in the Internet. Mont Saint is the area to the east of the town of Auch. This wine area is a part of the Gascony region in France. There are wonderful landscapes with plenty of streams, lush valleys, forests, vineyards and small towns with timbered houses that look like the ones from medieval times. I know Gascony from Aleksandra Dumas' books about d'Artagnan. I heard about the local brandy called Armagnac but I had never drunk wine from there.

I was impressed with the taste of the Labriole Saint Mont 2006 read wine. The glass reveals nice purple glow. Flavours are clean and vinous. In the first sip I found the blackcurrant flavour. Sweet fruit and pleasant acidity makes the wine ideal for food. I don't have the slightest doubt that it is the grape of the highest quality.




This wine contains about 70% of Tannat grape. Tannat is a kind of red wine grape, which has sharp taste and is rich in tannins. In the past wine made only from these grapes wasn’t popular. The name of main grape may be one reason. The word resembles tannin, ie tannins. But modern winemakers know how to select grapes and to make good wine, so now wine rich in tannins is soft to drink. It is important to do this by master of discipline, because the law requires that he/she has to add at least 70% of Tannat grapes. This rule has been introduced to preserve local characteristics of wines.



In modern Gascony it is statutory for wine to consist of 70% of Tannat. The rest is cabernet. There is a small label that shows that the grapes are handpicked . Fermentation and storage occur in steel tanks to preserve the best fruit flavors. So, the wine coming from Saint Mont contains a lot of nice secrets for me. They are worth being discovered .

Fish in aspic - another Polish classic

Jellied fish is the traditional Polish dish mainly for the Christmas dinner but it is also served during the Easter. Yet this is a good opportunity to make a nice aspic :-) The measures are given for two portions but you can easily double or triple it and so on. Not everyone likes it as not everybody loves the fish. This dish allows us to use our imagination for the decoration. Every aspect of making an aspic can be practised here. It is a foolproof recipe despite the strange-sounding name.

Fish in aspic
(2 portions)

300 g fish leftovers i.e. head, backbone, tail, a piece of the fish flesh
(I used the bream tail piece with much flesh)
60 g carrot diced
20 g onion cubed
500 ml water
3 allspice grains
5 g salt
1 egg white
5 ml white vinegar
13 g gelatine
1 small spring onion chopped

1. Cook a stock from the fish leftovers, carrot, onion, water, salt and allspice. When the flesh is done take it out and separate from the fishbones. Keep separately. Cool down the stock. It will set into a light jelly.

2. Dissolve the gelatine in a minimum of hot water. Beat the egg white slightly. Add the gelatine, the egg and the vinegar to the stock. Bring slowly to the boil.

3. Observe how the jelly is clarifying. When the egg white coagulates and the liquid becomes transparent sieve through a linen placed on the sieve. Double the sieving if necessary. Cool down completely.

4. Prepare two small containers - some yoghurt pots are fine. Grease it slightly inside using a piece of cloth dipped into the vegetable oil.

5. Place the carrots on the bottom and cover with a little of the jelly. Place the pots in a fridge for about 10 minutes (but not the rest of the jelly!).

6. When the jelly in pots sets place the fish flesh on it and pour down the jelly mixed with the chopped spring onion. Pour down the rest of the jelly and place in the fridge.

7. To take the set jelly out dip the pot in the boiling water for a 5 seconds and turn out onto a plate. Serve with white vinegar (I like particularly the light synthetical vinegar but you can experiment) and slices of bread.

Do not try to add more gelatine - it is not necessary. The jelly should melt in the mouth and not be rubber. To give it a noble flavour add 2 tablespoons of the white wine to the cold stock before the second boiling. If the jelly sets before you use it do not panic, heat it slightly, cool down and use. The fish jelly has a nice mild flavour which tends to get strength if combined with the fish flesh. Clarifying is not necessary but the difference is huge - the transparent jelly looks very elegantly. You can arranged different vegetables in pictures or layers using whole pieces of flesh and parsley leaves as well. Use your imagination. Traditionally the fish in aspic is placed in some separate pots or cups for everyone or arrange on one big plate to share. Try it!

The problem with Gran Reserva

Last week my husband made me a surprise and he bought me a red wine from Tarragona. The wine is Baturrica Tarragona Gran Reserva, the 2002 vintage. Wine tasted raisin, oaky, and it is a bit rough but nevertheless very pleasant table wine for grilled meats and plate of cheese. It is very good for barbecue. This wine is a composition of Cabernet and Tempranillo wines.
So it was a big surprise when I saw this wine in Lidl store. Wine had a good taste, it was Gran Reserva and I wondered how can it be so cheap? I sought through internet for this wine. I found some information about Baturrica Tarragona Gran Reserva. One of them was a post on other blog containing the quotation: One of the best "cheap" wines. This one from DO Tarragona, sold (exclusive?) by Lidl and described by Anthony Worrall Thompson this way: "For those with a passion for fiery reds, look no further than Baturrica's Tarragona. This elegant and inexpensive Gran Reserva is bursting with vibrant red berry flavours. It's perfect for enjoying with cheese and grilled meats."

Hmm, maybe my stereotypical view about wine with labels “Gran Reserva” is not truth. For me “Gran Reserva” means expensive wine because it must be aged. So this information is very good because I like barrel taste, and European sign usually guarantees quality of wine, but the price often keeps me away. But what does “Gran Reserva” really mean? I found the answer in Wikipedia.

Reserve wine is a term given to a specific wine to imply that is of a higher quality than usual, or a wine that has been aged before being sold, or both. Traditionally winemakers would "reserve" some of their best wine rather than sell it immediately, coining the term. In some countries the use of the term “reserve” is regulated, but in many places it is not.
In similarity to the term "old wines," "reserve" is meant to indicate a wine that is special, or at least different in flavor or aging potential. In general, the more reputable the producer, the more likely the term "reserve" has a genuine meaning.
In Spain and Italy, “reserve” is regulated term controlled by law, at least ensuring that reserve wines get some additional aging. However, in practice it is very difficult to regulate quality, so the term primarily deals with aging and alcoholic strength. In Spanish wines, the requirements varies between regions, but typically, when used on a label "Reserva" means that the wine was aged for at least three years in the cask and bottle, at least one of which must have been in the cask. Those that have been aged for five years (two in cask, three in bottle) or more are labeled "Gran Reserva". Gran Reservas are intended to be made only in exceptional vintages, but this is up to the producer.
Now I see.

Tempranillo

A few weeks ago I made a discovery of good wine of Catalunya. This is a red wine Coronas which aroma and flavor is a combination of elements of blackberry and strawberry fruits oak and truffles. Its tannins givea fruity, velvety touch of smoke and spices acquired during ageing. This combineation of flavors is a good background for meats like beef or lamb. I have tried this wine with Irish stew with lamb. So it was a good mix of Spanish wine and Irish meal. After that diner I became interested in Tempranillo produced by Torres, because I didn’t know that strain of grapes.

It was a big surprise for me when a read about this grape because I knew another names. Tempranillo is known by other names in certain regions and I tried this kind of wine from South America but wine of Catalunya tastes the best for me.
Tempranillo is a variety of black grape widely grown to make full-bodied red wines. It is the main grape used in Rioja. It’s name is the diminutive of the Spanish temprano ("early"), a reference to the fact that it ripens several weeks earlier than other Spanish red grapes. In the last 100 years it has been planted in South America, USA, South Africa, Australia, and Canada.

Tempranillo grapes prefer a cooler climate and have low resistance to many wine diseases and pests. Wines tolerate heat well, but the fruit develops indistinct flavors and undesirable characteristics in warm climates. Tempranillo grapes tend to be low both in overall acidity and sugar, but relatively high in tannin from their thick skins. In favorable climates such as the cool higher elevation of Ribera del Duero, Tempranillo can make wine that is moderate in alcohol, but long-lived.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels.

Tempranillo is less frequently bottled as a single varietal. Being low in both acidity and sugar content, it is most commonly blended with Grenache (known as Garnacha in Spain), Carignan (known as Mazuela in Spain), Graciano, Merlot and Cabernet Sauvignon. Blending the grape with Carignan makes a brighter and more acidic wine. Tempranillo is the major component of the typical Rioja blends and constitutes 90-100% of Ribera del Duero wines. In Australia, Tempranillo is blended with Grenache and Syrah. In Portugal, where it is known as Tinta Roriz, it is a major grape in the production of some Port wines.

So I tried Tempranillo many times but I surely wasn’t aware of that because wine makers used different brand names hiding the real origins of the grapes. The first time I came across the actual Tempranillo name was with Coronas wine from Torres.
The traditional Tempranillo variety is the basis of Coronas, blended with a small proportion of Cabernet Sauvignon.
I recommend this wine. Enjoy!

Cabernet-Negrette Aubergines

Hungry mind walks strange ways (you can quote that). Do you too starve yourself to stimulate your mind to create some tasty dish? Lying in bed at night I was thinking about stuffed aubergines, marinated roasted aubergines, pickeled aubergines. For me there is no more French vegetable than this one, even leeks lose the contest with it.

Rosemary Cabernet Negrette Aubergines
(for 2)

1 medium aubergine
1 tsp chopped rosemary
2 Tbsp extra vergin olive oil
100-150 ml Cabernet-Negrette or another red table wine
100-150 ml double cream
salt, freshly groung pepper
pasta for 2 people

1. Slice aubergine into thick slices (around 1 cm) and cut them into four pieces. Start boiling pasta, by the time it will be ready, you will finish with the aubergine and a sauce.
2. Heat the oil in the frying-pan, add rosemary, stir for half a minute. Add aubergine, saute for 2 minutes, mixing halfway.
3. Pour wine and stew under cover for 3-4 minutes tossing.
4. Pour cream, season generously with salt and pepper, mix and leave under cover for another couple of minutes.
5. Remove the lid and reduce the souce, seasoning if necessary.
6. Arrange pasta on plates, cover with the aubergine pieces and the nice purple sauce. Decorate with herbs.

Enjoy delicious flavours of rosemary in this red wine sauce! Absolutely amazing dish, although so simple and quick.

Small note on wine: the good thing about cooking with wine is that you don't need a superb wine to cook a superb dish. Sometimes something hardly drinkable can go well if used in the cooking process.

Whatever is your experience with VdP du Comte Tolosan Allegoria Cabernet-Negrette (vintage 2005) or Negrette in general, please share it here. I only can assure you, it goes well with aubergines!!!

Soave - wine

I wanted to find a new wine for dinner with friends. I needed a white wine which would be good with fish and dried fruits. I found a good Italian wine from region Veneto. My wine was produced in SOAVE. Soave is a dry white wine from the northeast Italy, principally around the city of Verona. Garganega is the designation’s principal grape variety, and over the centuries it has found an ideal habitat.

The Soave production zone is situated in the eastern part of the hills in the province of Verona. There are three kind of Soave wine. Soave DOC it is designed to be drunk a year or two after the vintage. Soave Classico DOC using the specification "Classico" with the designation "Soave" is reserved for the product made from grapes harvested and vinified in the municipalities of Soave and Monteforte d'Alpone, i.e. the original and oldest classic "zone". And Recioto di Soave Superiore DOCG the production zone is limited to the hillside sites already noted in the regulations for the production of Recioto di Soave DOCG.

I bought Soave Doc because it was cheaper and lighter than other wine from Soave. Company which made this wine is old vineyard bought by Petro Sartori in 1898. Sartori makes wines which are modern interpretations of the classic wines of Verona.

My wine is made of Garganega (90%) and Trebbiano di Soave (10%) grapes. This wine is characterized by straw yellow color, liquid is transparent and clear. Wine have fresh and gentle aroma with delicate apple and fruits smell. Taste is fresh, fruity and light. This wine is good for appetizers, pasta with light sauces, fish and it would be good supplement for very traditional Polish Christmas Eve supper.

Wine, Calcot, Barcelona

I wanted to welcome spring in Barcelona and I flew for a few days to Catalonia. Catalonia is amazing place for me. Architecture, fresh food, modern cuisine, nice people, mountains and sea there were main points of my visit in Barcelona.
My first steps were to grocery market. There are a few markets with fresh food in Barcelona. The Boqueria Market near main touristic street of Barcelona is very famous. I visited this market on Saturday morning when many Spaniards were doing shopping. Place is big and old and looks like a meeting center where people meet and talk about various things, they eat in small tapas bars and sometimes buy things. This market is special because many tourists visit it, take photos and buy fresh fruits or juice and smoked meat.


The Boqueria Market have a special arrangement in the front, near main gate there are stalls with fruits, juice, vegetables, smoked meat and sweets and there are many tourists. Seafood is in the middle part of market, there are many stalls with fresh meat and bread. There is a lot of variety kinds of meats and seafood and I regret that I couldn’t make any dish. Interesting stalls are far away from the main gate. There are cottage vegetables, eggs, bread which maybe didn’t look very attractive but had good taste and smell. I was in seventh heaven.


I bought a few vegetables, fruits and very tasty breads. Because I was thirsty, I tried juices for tourists. So, drink was horrible. My mug included sugar with water and juice of different fruits. It wasn’t a good choice.

There is a small street near the market where I looked for a shop with Spanish wine. I know a little about Spanish wines and I walked around shelves with wine and I didn’t know which bottle included beverage of god. I was reading labels and my mind made small trips to regions where there wine were produced but I still asked the same question: which wine is the best? I decided to buy wine of Catalonia from Penedès. So it was very good choice. Wine was refreshing, smelled sunny, sea wind and fruits especially cherry. It tasted fruits and light. This wine was very good to drink on its own or with bread and seafood. I had bread. So I bought spread of salmon and we had a feast at night. During my visit in Barcelona I often saw people drinking wine instead of water. Sometimes I couldn’t buy coffee or tea but wine was in every tapas bars and restaurants.

When we watched Sagrada Familia we met people eating something. I didn’t know what it was. There was a fiesta near the church. The street was closed for cars and they put tables where people were eating and drinking. There was a special place where they were serving bundles of green vegetables with red sauce. There was a bonfire where they roasted green vegetables and put on newspaper and served. The vegetables looked like leaks or scallion. That was a special kind of scallion, and the dish itself called Calçot. The most traditional way of eating calçots is in a calçotada, a popular gastronomical event held between the end of winter and March or April, where calçots are consumed massively.
Calçots are then wine roasted and dipped in salvitxada sauce or romesco, and accompanied by red wine or cava. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.
So I have tried a traditional food!!!


"Cuisine of Catalonia is modern but it draw with tradition not only Spanish." It is a famous opinion, is it true? Yes, the Catalonian gastronomy is characterized by its variety and influence of other cultures. Its origin goes back to the time of the Romans. Since then it has been obtaining recipes from the Italian, French, Greek, Provençal, Arabian and Jewish gastronomy. The result is a cuisine of great complexity with excellence. Dishes taste well, they are light and fresh. Chefs are talented to create new dishes.
The best meal we ate was in small tapas bar far away from city center where staff didn’t speak in English and we chosen at random, but it was a good choice. I had fried eggs, salad whit black olives, green peas, cooked carrot and parsley root with mayo and fried potato fingers. Next very good meal was on the beach. There were many restaurant and tapas bar. We sat in an open air tapas bar where we couldn’t order coffee but we ordered very god seafood salad and amazing cod marinated in pesto. Place was beautiful, meal was very good, I felt happy.