The holiday period in western Europe has been very stormy to say the least. Wind, rain, hail, thunder, lightning – we’ve had it all, and even as I type this entry the wind and rain is still lashing our home with no immediate signs of letting up. In fact the extreme weather is not restricted to Europe as wind, snow and freezing conditions grip the north and east coast of the United States. 16 people have died, up to 4,000 flights have been cancelled, and it is claimed that today’s NFL play off game @ Green Bay could be the coldest game of American football ever played. The air temperature at Lambeau Field is predicted to be a maximum of -17°C (about 1°F), but with the wind chill factored in, this could dip to lower than -50°C (-58°F).

So how is the U.S. weather relevant to Europe, after all it’s quite normal to get storms at this time of year? Well, these ‘extra tropical cyclones’, as they are known, are being created at the moment by cold polar air meeting hot tropical air, spinning up powerful storms, and sending them shooting across the North Atlantic on the jet stream. The temperature contrast between these two air masses is producing a veritable conveyor belt of powerful weather systems.

During a break in the torrential rain yesterday afternoon, the local Galician surfers took advantage of favourable sea conditions created by the storms (and the local photographers, myself included, were also happy to get outside for some fresh air)!

The holiday period in western Europe has been very stormy to say the least. Wind, rain, hail, thunder, lightning – we’ve had it all, and even as I type this entry the wind and rain is still lashing our home with no immediate signs of letting up. In fact the extreme weather is not restricted to Europe as wind, snow and freezing conditions grip the north and east coast of the United States. 16 people have died, up to 4,000 flights have been cancelled, and it is claimed that today’s NFL play off game @ Green Bay could be the coldest game of American football ever played. The air temperature at Lambeau Field is predicted to be a maximum of -17°C (about 1°F), but with the wind chill factored in, this could dip to lower than -50°C (-58°F).

So how is the U.S. weather relevant to Europe, after all it’s quite normal to get storms at this time of year? Well, these ‘extra tropical cyclones’, as they are known, are being created at the moment by cold polar air meeting hot tropical air, spinning up powerful storms, and sending them shooting across the North Atlantic on the jet stream. The temperature contrast between these two air masses is producing a veritable conveyor belt of powerful weather systems.

During a break in the torrential rain yesterday afternoon, the local Galician surfers took advantage of favourable sea conditions created by the storms (and the local photographers, myself included, were also happy to get outside for some fresh air)!

Opening the last bottle of a wine that you cherish is always a very sad occasion, whether it be the last of a particular vintage or simply something that is no longer available. What ever the reason there is always a certain reluctance to pull that final cork.

I make no secret of the fact that I am a great Champagne lover, and more especially those with a bit of bottle age. Of course it would be easy to select only Grande Marque Champagnes, although in truth, they might not necessarily be the best available and almost certainly won’t represent the best value for money. For me the answer is to source a Champagne made by one of the multitude of smaller Champagne houses, often as good, if not better than some of the Grande Marque brands. The downside is the time and effort that it takes to determine which are the best – as with all wine, it simply comes down to trial and error.

Two or three years ago, in a Spanish supermarket, I decided to try one of these lesser known brands, a Louis Barthélémy Cuvée Améthyste Brut NV. It ended up providing me with a very pleasant surprise indeed – a ripe, fruity, well-balanced Champagne, it’s richness coming from a blend dominated by the two pinot grapes of the appellation. The full bodied flavour was further enhanced by the price – a good few Euros less than any of the well-known brands on offer. Over time this Champagne became a staple in my cellar, and a good stock was always maintained in order that I could store them for a while to enhance their bottle age. Indeed, after 12-18 months of additional ageing they were quite delicious (or at least for my own personal taste).

Then suddenly, several months ago, the stock in my local supermarket started to dry up, and as it appeared that this was my only source in the whole of Spain, I immediately hurried out to buy all the bottles that I could find. Sadly, over the holidays I arrived at the very last bottle, but at least I am happy to tell you that  it tasted just as delicious as the very first….. I guess that now I will just have to revert back to the Krug Clos de Mesnil.

Opening the last bottle of a wine that you cherish is always a very sad occasion, whether it be the last of a particular vintage or simply something that is no longer available. What ever the reason there is always a certain reluctance to pull that final cork.

I make no secret of the fact that I am a great Champagne lover, and more especially those with a bit of bottle age. Of course it would be easy to select only Grande Marque Champagnes, although in truth, they might not necessarily be the best available and almost certainly won’t represent the best value for money. For me the answer is to source a Champagne made by one of the multitude of smaller Champagne houses, often as good, if not better than some of the Grande Marque brands. The downside is the time and effort that it takes to determine which are the best – as with all wine, it simply comes down to trial and error.

Two or three years ago, in a Spanish supermarket, I decided to try one of these lesser known brands, a Louis Barthélémy Cuvée Améthyste Brut NV. It ended up providing me with a very pleasant surprise indeed – a ripe, fruity, well-balanced Champagne, it’s richness coming from a blend dominated by the two pinot grapes of the appellation. The full bodied flavour was further enhanced by the price – a good few Euros less than any of the well-known brands on offer. Over time this Champagne became a staple in my cellar, and a good stock was always maintained in order that I could store them for a while to enhance their bottle age. Indeed, after 12-18 months of additional ageing they were quite delicious (or at least for my own personal taste).

Then suddenly, several months ago, the stock in my local supermarket started to dry up, and as it appeared that this was my only source in the whole of Spain, I immediately hurried out to buy all the bottles that I could find. Sadly, over the holidays I arrived at the very last bottle, but at least I am happy to tell you that  it tasted just as delicious as the very first….. I guess that now I will just have to revert back to the Krug Clos de Mesnil.

One of the greatest ever marketing coups in Spanish history has to be the “tradition” of eating grapes for good luck at New Year. The idea is that at midnight on 31st December as the clock strikes midnight Spaniards eat a grape with each chime of the clock – 12 per person (which is actually not as easy as it might sound). With a population of 47 million, this equates to some 564 million grapes, or a good few kilos!

And the origin of this “tradition”?  Alicante. Started in 1909 when  grape farmers needed a way to dispose profitably of the surplus grapes from that year’s unexpectedly large harvest. Since then the 12-grape custom is now observed by almost everyone in Spain, not to mention several other South American countries. Being brutally honest, this means that the whole custom is probably no more than a bit of a scam and the claim of bringing luck has no real foundation whatsoever!

This being the case I have decided to create an alternative New Year’s tradition. In future it should be considered extremely lucky to take a sip of albariño with each of the 12 chimes of midnight. The difference is that this is completely true – it’s going to be extremely lucky……. for all albariño producers!

Oh, and by the way, a very happy New Year to one and all.

One of the greatest ever marketing coups in Spanish history has to be the “tradition” of eating grapes for good luck at New Year. The idea is that at midnight on 31st December as the clock strikes midnight Spaniards eat a grape with each chime of the clock – 12 per person (which is actually not as easy as it might sound). With a population of 47 million, this equates to some 564 million grapes, or a good few kilos!

And the origin of this “tradition”?  Alicante. Started in 1909 when  grape farmers needed a way to dispose profitably of the surplus grapes from that year’s unexpectedly large harvest. Since then the 12-grape custom is now observed by almost everyone in Spain, not to mention several other South American countries. Being brutally honest, this means that the whole custom is probably no more than a bit of a scam and the claim of bringing luck has no real foundation whatsoever!

This being the case I have decided to create an alternative New Year’s tradition. In future it should be considered extremely lucky to take a sip of albariño with each of the 12 chimes of midnight. The difference is that this is completely true – it’s going to be extremely lucky……. for all albariño producers!

Oh, and by the way, a very happy New Year to one and all.

Not that many years ago to admit that you enjoyed a glass of sherry would probably have labelled you as an old fuddy-duddy, and was maybe even a pastime that you would have to carry out on your own, secreted in a darkened room – ‘in the closet’ some might say. But that was then….. 

Happily, in recent years, all this has changed, and sipping a glass of Manzanilla or Oloroso is now actually considered to be almost ‘de rigueur’. Having said that, it is probably still true to say that some sherries can be an acquired taste and there are styles that might even repulse the average wine drinker. Perhaps it’s a sweeping generalisation to say that the sweeter styles are often more approachable, whilst others might be a bit too dry for some people (after all, it is a fact that the palate can easily be ‘seduced’ by a bit of sugar!)

Whatever style we chose, the best attribute of sherry is probably the depth and complexity that it offers – layer upon layer of subtle flavour and aroma, available in a widely contrasting range of styles. There’s pretty much something for everyone!

This year Angela and I opted for two dryer styles for our Christmas aperitif – a fine, dry, saline Manzanilla with huge depth and intensity (Equipo Navazos La Bota de Manzanilla No. 42), and a wonderful single solera Palo Cortado, with a slightly smoky, nutty richness and a hint of fig that leans just a touch more towards the Oloroso style  (Fernando de Castilla Palo Cortado Antique). Believe it or not Fernando de Castilla is owned by a Norwegian, Jan Pettersen, who, like all the best winemakers and proprietors, is a purist and passionate about his wines. 

Not that many years ago to admit that you enjoyed a glass of sherry would probably have labelled you as an old fuddy-duddy, and was maybe even a pastime that you would have to carry out on your own, secreted in a darkened room – ‘in the closet’ some might say. But that was then….. 

Happily, in recent years, all this has changed, and sipping a glass of Manzanilla or Oloroso is now actually considered to be almost ‘de rigueur’. Having said that, it is probably still true to say that some sherries can be an acquired taste and there are styles that might even repulse the average wine drinker. Perhaps it’s a sweeping generalisation to say that the sweeter styles are often more approachable, whilst others might be a bit too dry for some people (after all, it is a fact that the palate can easily be ‘seduced’ by a bit of sugar!)

Whatever style we chose, the best attribute of sherry is probably the depth and complexity that it offers – layer upon layer of subtle flavour and aroma, available in a widely contrasting range of styles. There’s pretty much something for everyone!

This year Angela and I opted for two dryer styles for our Christmas aperitif – a fine, dry, saline Manzanilla with huge depth and intensity (Equipo Navazos La Bota de Manzanilla No. 42), and a wonderful single solera Palo Cortado, with a slightly smoky, nutty richness and a hint of fig that leans just a touch more towards the Oloroso style  (Fernando de Castilla Palo Cortado Antique). Believe it or not Fernando de Castilla is owned by a Norwegian, Jan Pettersen, who, like all the best winemakers and proprietors, is a purist and passionate about his wines. 

Angela and I would lust like to take this opportunity to wish all of our friends and customers around the world a very Happy Christmas and a healthy, prosperous and above all else, peaceful New Year.

We thank you all for supporting Bodegas Castro Martin.

Angela and I would lust like to take this opportunity to wish all of our friends and customers around the world a very Happy Christmas and a healthy, prosperous and above all else, peaceful New Year.

We thank you all for supporting Bodegas Castro Martin.

So what’s on your holiday menu this year? I guess the answer to that question rather depends on where you live. Different countries obviously have different traditions, some more rigidly observed than others. My own experience here in Galicia has perhaps been tainted a little by the fact that there is a strong Venezuelan influence in the Martin household, and perhaps the menu is not quite as Spanish as in other homes. However, the inescapable tradition is of course the seafood – the table almost groans under the weight of fresh crab, prawn, shrimp etc., as the first course provides the perfect foil for our beloved albariño grape. In other parts of Spain typical starters might include Ibérico hams and charcuterie products or perhaps a platter of Spanish cheeses, and can be washed down with wines such as cava or sherry.

The main course, I have to say, is perhaps less clearly defined, as in the years I have lived here we have enjoyed a variety of dishes such as turkey, lamb or hare. In other regions a typical menu might include beef dishes, baked hams, lamb or perhaps even fish. To accompany this the choice of wine is also very varied, albeit that the selection is always Spanish – wines from Rioja, Ribera del Duero, Priorat and every denomination, including our very own Rias Baxias wines – not to mention the king of them all – a zesty, refreshing albariño…. the perfect choice for all your Christmas seafood dishes (not forgetting the turkey too).

And as for our own menu? Well, this year we are going British (now there’s a surprise I hear you say). Actually, the surprise is that although our menu is British, it does not include the very traditional Christmas turkey! We will be having a simple but delicious menu of wild smoked Scottish salmon followed by a roast Rib of Beef (with Yorkshire Pudding, for those who know what they are). As for the wine selection? Certainly a Castro Martin Family Estate with the salmon – possibly 2010 or 2011, and then a good red wine with the beef, which I doubt very much will be Spanish – probably Bordeaux or Burgundy.

Cheers!

So what’s on your holiday menu this year? I guess the answer to that question rather depends on where you live. Different countries obviously have different traditions, some more rigidly observed than others. My own experience here in Galicia has perhaps been tainted a little by the fact that there is a strong Venezuelan influence in the Martin household, and perhaps the menu is not quite as Spanish as in other homes. However, the inescapable tradition is of course the seafood – the table almost groans under the weight of fresh crab, prawn, shrimp etc., as the first course provides the perfect foil for our beloved albariño grape. In other parts of Spain typical starters might include Ibérico hams and charcuterie products or perhaps a platter of Spanish cheeses, and can be washed down with wines such as cava or sherry.

The main course, I have to say, is perhaps less clearly defined, as in the years I have lived here we have enjoyed a variety of dishes such as turkey, lamb or hare. In other regions a typical menu might include beef dishes, baked hams, lamb or perhaps even fish. To accompany this the choice of wine is also very varied, albeit that the selection is always Spanish – wines from Rioja, Ribera del Duero, Priorat and every denomination, including our very own Rias Baxias wines – not to mention the king of them all – a zesty, refreshing albariño…. the perfect choice for all your Christmas seafood dishes (not forgetting the turkey too).

And as for our own menu? Well, this year we are going British (now there’s a surprise I hear you say). Actually, the surprise is that although our menu is British, it does not include the very traditional Christmas turkey! We will be having a simple but delicious menu of wild smoked Scottish salmon followed by a roast Rib of Beef (with Yorkshire Pudding, for those who know what they are). As for the wine selection? Certainly a Castro Martin Family Estate with the salmon – possibly 2010 or 2011, and then a good red wine with the beef, which I doubt very much will be Spanish – probably Bordeaux or Burgundy.

Cheers!

On our website we have a few different videos, including a rather good interview with Angela, made for a local TV channel. The problem is that the interview was conducted entirely in Spanish, and so if you don’t speak the lingo, all that’s left is for you to look at the pretty pictures. Originally, I did have the idea of adding subtitles, which is perfectly feasable, but when I took into consideration the amount of work, compounded by the speed at which Angela speaks, well, I simply abandoned the project.

Since then I have often thought that we should add something similar in English, and so that’s exactly what we’ve done. We have made a short video introducing the bodega, the region (with an emphasis on the Atlantic Ocean) and our vineyards. Indeed, there is quite a nice sequence filmed in our picturesque ‘Pazo’ vineyard, made shortly before this year’s harvest  (and just before the last minute rain storms arrived). From memory I think this is the first film that we’ve ever made in this vineyard, so it’s certainly worth taking a look. As for the interview? It’s short, sweet and to the point, falling far short of Andy Wahol’s suggestion of 15 minutes…… so if you have an odd couple of minutes to spare then why not take a look? (Click the You Tube menu)

On our website we have a few different videos, including a rather good interview with Angela, made for a local TV channel. The problem is that the interview was conducted entirely in Spanish, and so if you don’t speak the lingo, all that’s left is for you to look at the pretty pictures. Originally, I did have the idea of adding subtitles, which is perfectly feasable, but when I took into consideration the amount of work, compounded by the speed at which Angela speaks, well, I simply abandoned the project.

Since then I have often thought that we should add something similar in English, and so that’s exactly what we’ve done. We have made a short video introducing the bodega, the region (with an emphasis on the Atlantic Ocean) and our vineyards. Indeed, there is quite a nice sequence filmed in our picturesque ‘Pazo’ vineyard, made shortly before this year’s harvest  (and just before the last minute rain storms arrived). From memory I think this is the first film that we’ve ever made in this vineyard, so it’s certainly worth taking a look. As for the interview? It’s short, sweet and to the point, falling far short of Andy Wahol’s suggestion of 15 minutes…… so if you have an odd couple of minutes to spare then why not take a look? (Click the You Tube menu)

A day or two ago I wrote about the Amazon ‘Prime Air’ delivery service. Unfortunately this very original idea is probably going to be a bit of a non-starter, as for the time being at least, it is grounded by simply having too many drawbacks to be practical. In the meantime I have been working on my own alternative for making deliveries – a system that thoughtfully takes into account our carbon footprint, whilst also cutting down dramatically on expenses. You can see the first prototype of my proposed solution in today’s photo, which not only has the advantage of offering a very personalised service, but also helps to burn off a few extra calories at the same time. However, like the Prime Air, this idea also comes with it’s own drawbacks, as it now requires 12 single journeys to deliver one full case of wine….. OK, so it’s back to the drawing board!

A day or two ago I wrote about the Amazon ‘Prime Air’ delivery service. Unfortunately this very original idea is probably going to be a bit of a non-starter, as for the time being at least, it is grounded by simply having too many drawbacks to be practical. In the meantime I have been working on my own alternative for making deliveries – a system that thoughtfully takes into account our carbon footprint, whilst also cutting down dramatically on expenses. You can see the first prototype of my proposed solution in today’s photo, which not only has the advantage of offering a very personalised service, but also helps to burn off a few extra calories at the same time. However, like the Prime Air, this idea also comes with it’s own drawbacks, as it now requires 12 single journeys to deliver one full case of wine….. OK, so it’s back to the drawing board!

Christmas deliveries can always be a bit of a nightmare, especially if you have to sit at home waiting for a delivery driver, not knowing exactly when he or she is going to turn up (or indeed, IF they’re going to turn up). Of course one possible answer is to have packages delivered to your work address, assuming that your employer is amenable to this idea. My guess is however, that if you work for a very large organisation, then this is probably not a very practical solution and would probably cause all sorts of problems for the company mail room.

Amazon’s latest answer to this predicament is their ‘Prime Air’ drone. Unfortunately, as practical solutions go, this has to be one of the most impractical ever and is absolutely fraught with pitfalls – possibly too numerous to mention. Don’t get me wrong, I love technology, but this idea, even for me, is just a bit too incredulous….. or at least for now. Apart from the obvious perils of civil aviation, apparently these drones would also be severely restricted by weather, weight and physical distance from the warehouse. On top of all this, not only would the recipient have to be at home to receive the parcel, but the sender would also have to be in contact to advise of the exact ‘landing’ time (assuming that you don’t live in an apartment and have somewhere for the drone to set down your box). Shooting at drones would also provide a great new sport for the opportunists!

Suffice to say that owing to the many drawbacks, your Castro Martin won’t be arriving by drone this Christmas, or probably any time soon for that matter.

Christmas deliveries can always be a bit of a nightmare, especially if you have to sit at home waiting for a delivery driver, not knowing exactly when he or she is going to turn up (or indeed, IF they’re going to turn up). Of course one possible answer is to have packages delivered to your work address, assuming that your employer is amenable to this idea. My guess is however, that if you work for a very large organisation, then this is probably not a very practical solution and would probably cause all sorts of problems for the company mail room.

Amazon’s latest answer to this predicament is their ‘Prime Air’ drone. Unfortunately, as practical solutions go, this has to be one of the most impractical ever and is absolutely fraught with pitfalls – possibly too numerous to mention. Don’t get me wrong, I love technology, but this idea, even for me, is just a bit too incredulous….. or at least for now. Apart from the obvious perils of civil aviation, apparently these drones would also be severely restricted by weather, weight and physical distance from the warehouse. On top of all this, not only would the recipient have to be at home to receive the parcel, but the sender would also have to be in contact to advise of the exact ‘landing’ time (assuming that you don’t live in an apartment and have somewhere for the drone to set down your box). Shooting at drones would also provide a great new sport for the opportunists!

Suffice to say that owing to the many drawbacks, your Castro Martin won’t be arriving by drone this Christmas, or probably any time soon for that matter.

By now the vast majority of our overseas orders for Christmas have long since left our cellars, leaving us to tackle the orders of our Spanish customers, plus a few others for the gift market. One of our best sellers at Christmas time is our Vendimia Seleccionada Barrica wine, which, owing to its extended barrel ageing, takes us several months to prepare.

Over recent weeks the orders for this wine have accelerated rapidly, and so we thought it prudent to bottle just a few barrels more (that sounds a bit like a movie title). I say ‘latest’, but the wine we are bottling is in fact from the 2010 vintage – a ripe, full and fruity wine that stands up well to the toasted vanillin of the French oak that we use. As a wine purist, I admit that I am not a great fan of mixing oak and albariño, but I have to say that this particular vintage works very well and the wine has pleasantly surprised many a sceptic (such as me)! I should add that we do not make this wine in every vintage, which is why we call it ‘vendimia seleccionada’, so once this 2010 is exhausted we will have to work out what the follow up vintage is going to be. It takes a certain style of wine to marry with the oak (and not be simply overpowered by it).

In an ideal world we would never send a recently bottled wine straight out to the customer,  and so today’s bottling is really intended more as an insurance, just in case the Christmas rush continues (and between you and me I hope it does!)

By the way, just in case you are curious, this wine is not actually fermented in oak, but merely aged in oak – fermented in stainless steel using the same vinification as our unoaked wines, and then passed through French oak as required. Just to put this into some sort of perspective, this is almost a ‘garagiste’ wine, as the annual production amounts to only a few thousand bottles.

This only leaves us with one question…… does it go with turkey? Well, to be very honest I haven’t tried it, but my best guess is that it would be just perfect!

By now the vast majority of our overseas orders for Christmas have long since left our cellars, leaving us to tackle the orders of our Spanish customers, plus a few others for the gift market. One of our best sellers at Christmas time is our Vendimia Seleccionada Barrica wine, which, owing to its extended barrel ageing, takes us several months to prepare.

Over recent weeks the orders for this wine have accelerated rapidly, and so we thought it prudent to bottle just a few barrels more (that sounds a bit like a movie title). I say ‘latest’, but the wine we are bottling is in fact from the 2010 vintage – a ripe, full and fruity wine that stands up well to the toasted vanillin of the French oak that we use. As a wine purist, I admit that I am not a great fan of mixing oak and albariño, but I have to say that this particular vintage works very well and the wine has pleasantly surprised many a sceptic (such as me)! I should add that we do not make this wine in every vintage, which is why we call it ‘vendimia seleccionada’, so once this 2010 is exhausted we will have to work out what the follow up vintage is going to be. It takes a certain style of wine to marry with the oak (and not be simply overpowered by it).

In an ideal world we would never send a recently bottled wine straight out to the customer,  and so today’s bottling is really intended more as an insurance, just in case the Christmas rush continues (and between you and me I hope it does!)

By the way, just in case you are curious, this wine is not actually fermented in oak, but merely aged in oak – fermented in stainless steel using the same vinification as our unoaked wines, and then passed through French oak as required. Just to put this into some sort of perspective, this is almost a ‘garagiste’ wine, as the annual production amounts to only a few thousand bottles.

This only leaves us with one question…… does it go with turkey? Well, to be very honest I haven’t tried it, but my best guess is that it would be just perfect!