Happy Tempranillo Day! Yep, today we celebrate the 4th most largely planted grape in the world. Most people know Tempranillo as the youthful, jammy and often overly extracted red from the Rioja region of Spain, but Tempranillo goes far beyond the Rioja borders, creating dense, earthy and intense reds from the Ribera Del Duero region, to the refined, powerful, often tannic reds of Toro, to the covering the vast vineyards of La Mancha, to traveling outside of Spain into Portugal, Turkey, South and North America and Australia. It can be tricky to identify the Tempranillo variety just by looking at a bottle though, as each region, and often each village within that region, in Spain has adapted their own style of Tempranillo, and call it by different names, like Cencibel in La Mancha, Tinta de Toro in Toro, Tinta del País in Ribera del Duero and Tinto Fino in other areas.
No matter what you call it, it is a variety that will produce world class, highly acclaimed wines with character, personality, a true sense of place and when stored properly, will age beautifully. Here are a few great Tempranillo wines to consider that are high quality and an incredible value. A few selections were sent for editorial consideration.
On Monday James Tidwell, MS, CWE, of The Four Seasons Resort at Las Colinas and Melissa Monosoff, MS, of Pioneer Wines joined the Drink Ribera campaign, leading a seminar on the wines of Ribera del Duero, discussing the region, the wines and the nuances of the area, especially meaningful as the duo had recently returned from a trip to the region. Discussing the topography and the climate of the region really drove home how and why the wines of this region are so special, as very hot days yield to very cool nights, allowing big, intensely fruit filled, sun ripened wines to be matched with high, yet balanced acidity that keeps the wine vibrant and though high in tannin, are approachable young and will just get better with age. A few selections from the region we tried throughout the day stood out, including a favorite from Monosoff, an intensely earthy and robust yet beautifully balanced Vinedos Y Bodega Aster S.L Crianza 2006. Filled with mushroom, leather and tobacco were mixed with ripe black cherry and blackberry. Continue reading "What To Drink Now: Tempranillo"
Folks, we’re in the home stretch now and Thanksgiving is just around the corner. A majority of the markets have closed for the regular season, but those that are still open have a complete line-up of winter’s best produce. Persimmons are one of my favorite treats and it sounds like they’ll be making their first appearance of the season, so I am definitely seeing some jam-making in my future. Looks like the weather will be perfect for some outdoor browsing. Grab your reusable grocery bags and get shopping.
Coppell Farmers Market: The Old Time Fiddlers will be out this Saturday to serenade you while you cross items off your shopping list. Fall and winter seasonal produce is here. Veggie lovers will be able to find tomatoes, turnips, kale, Swiss chard, butternut, acorn, and spaghetti squash. Fruits include apples, pears, and maybe even some persimmons.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
Cowtown Farmers Market: This weekend’s produce will be veggie heavy. You’ll be able to find squash, green beans, carrots, turnips, okra, melons, onions, tomatoes, peppers, new potatoes, radishes, and more.
3821 Southwest Blvd, Fort Worth
Saturday, 8:00 a.m. – noon
Well, the election is over. Finally. I, for one, am relieved. Now we all can get back to concentrating on what’s really important: eating enough food so that we don’t starve* and watching cat videos on the internet.
I think I can help with that – the food part, anyway.
Oven dried (or sun dried) tomatoes, like pickles, are a food accessory. They’re more than a garnish, and they’re great to have around because you can incorporate them into so many things (sauces, salads, pasta, hummus, cream cheese, etc). While there are a few decent brands of sun dried tomatoes you can buy at the grocery store, the homemade variety, by comparison, is on flavor steroids, taking both the tartness and sweetness to an obscenely delicious level. And that’s just with tomatoes I picked up at Fiesta; I can only imagine how good homegrown would be.
Anyway, enjoy the recipe and – while you can – the break from the rhetoric, because I think the 2016 election cycle starts up in a couple of months…1 Comment »
This was a weird episode. The producers of Top Chef: Seattle had to figure out a way to axe six contestants from 21 in one episode, so they decided to split them off into four groups. Each group was paired off with a judge and cooked at one of their restaurants. (Whaddup, Wolfgang Puck. Looks like you got yourself a new gig as the fourth judge, eh?) Tom Colicchio, Huge Acheson, Emeril Lagasse, and Wolfie each cut people from their line after a cooking challenge. The show was too fast paced and complicated for one reporter, so Nancy, Bradford Pearson, our Frontburner homeboy, and I tried to make sense of the shenanigans. And report on how well the three Dallas chefs performed. We gTalked our fingers off.
bradford.pearson 9:01 PM : Helllllllleeewwwww. TOP CHEF IS BACK. Nine chefs have won the title; six have deserved it.
Carol: I love Hugh Acheson’s eyebrows. L-o-v-e. I want to snuggle inside them.
bradford.pearson 9:02 PM : Singular.
bradford.pearson: Maybe Wolfgang Puck should concentrate more on the crappy boxed food he provides Arts District patrons rather than this reality show.
Let’s rip this show apart.4 Comments »