Six Wine Stories

12/05/2017

11/05/2017

27/04/2017

Ever thought about owning a luxury vineyard in Spain?

René Barbier and Álvaro Palacios bought a plot of land in a relatively unknown region back in 1979, and now Priorat produces some of the world´s most revered wines - could you be the next?

http://www.lucasfox.com/news-and-press/2017/04/19/spanish-vineyards-for-sale/ Lucas Fox International Properties

Invest in your passion by buying a home in one of Spain`s most sought-after wine regions. Here we look at what's on offer from Lucas Fox.

12/12/2016

Can't say I'd recommend this from a wine point of view - but it looks interesting anyhow...

08/12/2016

Our , Peter, was interested in taking an trip to with his . With all our and we had some great recommendations, and he's come back with some great ! If you're interested in making a through one of 's many , get in touch - we've pretty much done it all and know the areas well. More about Peter's story shortly... 😉 🍷 Read the directions we gave him on our website - http://ow.ly/3kxk306VQF3

16/11/2016

...continued... After half an hour of stirring, poking and flicking the Gachamigas are ready to eat, so we pull up some low stools around the pan and a large loaf of country bread is brought out, a source of more reminiscence. While we dip into the pan with crusts of bread and Emi grills pork chops on what remains of the embers, Elena opens up one of her newest wines from a very old vineyard, on the ‘vereda’ - the old drover’s route from the winter to the summer pastures – very fitting for an old and wily shepherd like Casimiro.

2015 Vereda is just one of the 2 wines sent out to our Wine Club this month - find out more here: https://sixwinestories.es/pages/wine-food

14/11/2016

...continued... As I walk in the door, Casimiro is bending over to light the fire, a proper wood fire on the floor underneath a fireplace which doesn’t appear to have been touched since about the 16th century. His ingredients are laid out on the side. Virgin Olive oil – from the estate, of course – flour, salt, water and “orugas”, a wild leaf which appears to be similar to rocket.

Over an open fire and with a hefty black skillet, Casimiro skillfully fries then stirs and creates a type of fried porridge, as Emi, Elena’s elder sister, helps to tip in the ingredients at just the right moment. Casimiro has been around all her life. “When we were little”, she says, “he’d take us to the bullfighting during the festival – but it was so embarrassing, because he’d cheer on the bull and insult the bullfighter with the worst language you’ve ever heard. We didn’t know where to put ourselves, we were only young girls!”

2015 Vereda is just one of the 2 wines sent out to our Wine Club this month - find out more here: https://sixwinestories.es/pages/wine-food

11/11/2016

When I tell Elena about the six foods project, she says “I’ll get Casimiro to make Gachamigas”. Casimiro is 88 years old and used to work as a shepherd for Elena’s father; “I worked in this house for 32 years”, he tells me. Not only that, but ever since he retired, he has continued to come to work at the farm, now converted to a winery, every day since: another 23 years. He spends the time pottering around in the almond orchards, going out with the delivery van or snoozing in the wine shop, “with one eye always half open to make sure nothing gets pinched”. 2015 Vereda is just one of the 2 wines sent out to our Wine Club this month - find out more here: https://sixwinestories.es/pages/wine-food

16/09/2016

Weekly Wine Wonders! This week: Can you really make white wine from red grapes? Now its Friday, time for a drink... http://ow.ly/cKem303L6pV

Earlier this week, Mary, one of our followers, asked me this question. Its a good question, because people often ask, but not everyone knows if...

12/09/2016

"Let me take you to Fuente Aceña – just on the other side of the river, they do a great cochinillo there.”

At 12 o’clock we rolled up to meet Pedro de Rodrigo, the chef and our cochinillo expert for the day. Down in Segovia, they roast the suckling pig whole, but Pedro has come up with a system that gets all the flavour and the texture of the roast piglet and parcels it up into bite-sized pieces.

Instead of roasting it, he first cooks it at a low temperature in olive oil for 15 hours. He then removes the skin and lays it into a tray, then removes all the bones, places the meat on top of the skin and presses it overnight to get rid of excess fat. The following day, the tray is sliced into individual portions and they are prepared ‘a la plancha’, served with a reduction of the juices left over from the slow cooking and accompanied by some slices of roast apple.

Perhaps not the way it was done in Roman times, but truly delicious and maintaining all the essence of flavour and texture.

Keep following us to find out more amazing wine stories from Spain as we travel Spain! Every 3 months we have 6 new wines to talk about - best job in the world...

11/09/2016

"Let me take you to Fuente Aceña – just on the other side of the river, they do a great cochinillo there.”

At 12 o’clock we rolled up to meet Pedro de Rodrigo, the chef and our cochinillo expert for the day. Down in Segovia, they roast the suckling pig whole, but Pedro has come up with a system that gets all the flavour and the texture of the roast piglet and parcels it up into bite-sized pieces.

Instead of roasting it, he first cooks it at a low temperature in olive oil for 15 hours. He then removes the skin and lays it into a tray, then removes all the bones, places the meat on top of the skin and presses it overnight to get rid of excess fat. The following day, the tray is sliced into individual portions and they are prepared ‘a la plancha’, served with a reduction of the juices left over from the slow cooking and accompanied by some slices of roast apple.

Perhaps not the way it was done in Roman times, but truly delicious and maintaining all the essence of flavour and texture.

Keep following us to find out more amazing wine stories from Spain as we travel Spain! Every 3 months we have 6 new wines to talk about - best job in the world.

10/09/2016

In pre-Roman times, the area to the south of the Duero was populated by a tribe called the Vettones about whom little is known – but who left statues of their domestic animals strewn across the countryside, demonstrating that the pig was already a fundamental part of their culture well over two thousand years ago.

Manuel’s part of the lunchtime feast, the wine, was not properly introduced to the Iberian peninsula until the Romans came along. Nowadays he has 40-odd hectares of mature tinto fino, cuttings taken from his father’s home village of Valbuena de Duero over thirty years ago. “Up here in the cold north”, he says, “we eat more lamb. But down on the other side of the river, and especially as you get towards Segovia, you are in the land of the cochinillo, roast suckling pig. Let me take you to Fuente Aceña – just on the other side of the river, they do a great cochinillo there"...

The story continues. Keep following us to hear more about our wine stories and travelling!