IF IT'S FRIDAY AT NINE IT'S TIME FOR WINE!

Tony and The Guru leads you to the vineface

A NEW WAY TO VIEW THE WORLD OF WINE

WINEFULLNESS

 

 

Please remember to approach the world of wine responsibly

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Spanish Wine Gig

 

The latest webinar that I attended was a mixture of Iberian food and wine tasting organised by (?) and hosted by? and ? who lead us through the intricacies of Spanish food and wine outside of Tapas and Rioja.

 

Beforehand we’d been sent a selection  of small bottles of wine (both white, red and sherry) and food that I found interesting because of my lack of real knowledge about Spanish food beyond the fact that it is one of those countries that have grown in reputation. The one thing I enjoyed as I opened the tasting packed was the variety of colours and offerings. I expected the ham and the fish, but loved seeing a small box of Gazpacho, a wonderfully smell blue cheese, chocolate and crispbreads.

 

I carefully stored these away in a cool pace/wine fridge, as I’d reached them a few days before the tasting was due to take place.

During the following days I looked through the various pieces of literature/publicity that had accompanied the produce, enjoyed the shiny picture and short textual pieces and while I’m not sure that it wetted my appetite as more piqued my interest.

I’d been advised to get everything ready, take the wine and food out of the fridge/cool place/wine fridge at least a half hour before. With the amount of plates, bowls and glasses I needed, crusty bread, mayo it seemed to take me a lot longer. It is a good job that I had spare space in my office because when this bounty was laid out it seemed to be everywhere.

 

Now I was ready, and I logged on five minutes before we were due to start. Those who’ve read my previous entries on this will remember that I used to excitedly log on about twenty minutes before.

I liked the way this was presented and lead by somebody had prepared plates of food that showed the produce at their best, so for instance, the cheese was accompanied by other ingredients that brought it out well. He was accompanied by a? whose location intrigued me more because I could see a balcony over her shoulder that surely indicated that she was overseas, probably Spain I thought.

The wine seemed to be the defining feature and what grounded each tasting, and we were encouraged/advised of what possible foods might go with each wine and I particularly enjoyed the matching of Cava and Gazpacho (the wine really brought out the wonderful herby qualities of the soup).

I really enjoyed contributing textual views because there was no pressure to do so. This actually made me contribute more than I normally do, when I almost feel as though I’m a U.N. observer at a wine event.

 

The event lasted about two hours, which I felt was long, and by the end of it I was starting to feel a little weary and easily distracted. This might have been because the U.S. election was taking place and I was eager to find out how the States of my friends were voting. My wife came in at on e point and I had a quick five-minute chat with her (thank goodness that my camera and microphone weren’t on).

Overall, I’ve got to say that I really enjoyed this thorough experience because I felt the enthusiasm of the organisers and found it so infectious (after the event I was still snacking on the blue cheese, crispbread, olive oil and chocolate – not altogether of course).

It was interesting to throw myself into one or new tastes (quince anybody) and it has made me feel that the next time I visit Spain I will certainly be looking out for some of the produce we tasted.

 

The wines ranged from adequate to very good and I’ve listed a quick tasting below. What it has done, is continue to prod me into seeking and sampling the unusual that this country has to offer. I’m so glad that my perceptions have been challenged that the cuisine is all meat, fish and patatas Bravas and Ilook forward to hunting out a wide array of exicting tastes and then pairing them with, as yet, undiscovered wines.

 

 

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