I’m never quite sure about long-haul holidays, certainly it’s great to encounter new countries and cultures, but then there’s the dreaded jet lag when you get back. To be honest I actually felt quite refreshed when I woke up this morning, the only problem being that my bedside clock was telling me that it was only 4.50am. By 5am I was at my computer sorting through the photos of our trip, and making sure that I look like Brad Pitt in every shot (thanks to Photoshop and Portrait Pro)! In fairness Angela now looks like Angelina Jolie in our holiday pics too, so what the hell…..

I am only back in the office for a week before I’m off again, this time to the UK, on a boat! After a six hour drive to Santander I have a 24 hour crossing to Portsmouth which traverses the notoriously rough Bay of Biscay. I’m not a bad sailor but I still have my fingers crossed that the weather Gods will be kind to me.

Meanwhile back at the Bodega, there is still nothing out of the ordinary going on. The orders are thankfully still arriving which keeps our bottling machine occupied, and out in the vineyards the pruning is actually finished – it is only the tying that remains (another neck and back breaking job that I happily leave to the younger men on our team).

Traditionally the months of January and February are pretty quiet in our Bodega, and it’s therefore usually quite a good time to sqeeze in a little R&R; (I don’t mean rock & roll, but rest and relaxation!)

Obviously travelling costs money, so when times are tough we try to encompass a bit of work in our travels, as if to justify our time out of the office. This year we will incorporate two tastings in different cities across the world, and a few customer visits in a third.

As soon as we return, I have to attend to a bit of urgent family business in the UK, that will probably mean that the whole month of February will be lost to me. I am resisting the temptation to travel with a laptop, but will still have my trusty Blackberry at my side (there’s no such thing as a real escape these days).

The big project upon my return is a complete re-hash of our main website and blog, indeed they will soon be one and the same, as our blog eventually becomes an integral part of the Castro Martin site.

By the way, I don’t really have a view of downtown Los Angeles from my office, but on a clear day…..

OK, so it’s yet another very bad play on words…… The fact is that we are currently having the tank rooms repainted in our bodega, and as you can see, all the tanks have been covered with plastic sheeting. There’s not too much action in our cellar at the moment as we leave the wine to relax slowly on it’s lees. It might be April or May before we finally start to ‘disturb’ the tanks again, so what better time to take advantage and give the place a fresh lick of paint?

If you have seen any previous posts relating to our tank room, you will already know that the walls were previously a sort of loud, orangey-yellow colour, which I guess you could argue brightened up the place a bit. However, the choice of colours on the special humidity/mould resistant paint chart is probably even more conservative than that of the Mercedes-Benz range, so inevitably we have opted for grey.

At least you won’t need to wear sun glasses inside the wine cellar when you visit us in future!

When you stop to think how many wine bottles are opened during the course of a year, and how many different shapes, sizes and colours there are, you have to ask yourself why does it take a Spanish chef to come up with a creative, and innovative design?

The three-starred Michelin chef Martin Berasategui has won the packaging equivalent of an Oscar for his new bottle at a presentation in Paris.

Unfortunately this innovative new bottle shape that is designed to capture wine sediment deposited at the bottom of some red wines, and therefore is of little use to us – if our albariño started to leave a sediment in the bottle then we really would have a serious wine-making problem on our hands.

It is a little difficult to see from this particular photograph but the bottle has a second ‘neck’ at the bottom that simply stops any deposit from flowing through (assuming of course that the bottle is handled carefully). Whilst I have to admit that this is a great idea, I am not so sure about the second part of the ‘Martin Berasategui System’, as it is known. Apparently to reap the full benefit of the system the bottle should ideally be transported and stored in an inclined position – not upright, nor laying down. Obviously, in order to acheive this position special cases and wine racks are also required, and I therefore ask myself, if the wine is not fully inclined for long-term storage is there a possibility that corks could dry out, thus leading to possible oxidation?

By the way, when I mentioned the presence of deposits in albariño, it is of course possible that white wines such as ours could precipitate tartrate crystals. In order to prevent this we cold-treat the wine (chill it very rapidly to -5°C and hold it for a week) which ensures that tartrates are removed before bottling. Personally I think that cold treatment is detrimental to our wine as it removes a little character, and in an ideal world I would not do it. The problem is that the majority of consumers see the presence of any tartrate crystals as undesirable, whereas in fact they are in reality, completely harmless. Pity.

In the last few months there have been several reports of dead birds falling from the skies, which quite understandably, have been followed by investigations and conjecture as to the cause of each tragedy (including one or two conspiracy theories).

In Arkansas the deaths were blamed on New Year’s Eve fireworks that caused the birds severe trauma, effectively scaring them to death. However, and alternative theory suggests that it could have been something to do with a tornado that killed three people in the same area earlier in the day.

On 3rd and 4th January dead birds were then discovered both in Louisiana and Falkoping, Southeastern Sweden, closely followed by several hundred more in Western Kentucky and Texas.

The lack of apparent detail for the reasons behind this avian carnage has generated countless theories, ranging from the changing of the earth’s magnetic poles to, a governmental plot and, naturally, aliens!
 
The very latest incident in Romania has, however, been fully explained…. it has been put down to alcohol. Birds that were originally thought to have died from Avian flu, instead apparently, drank themselves to death!
 
Romanian officials decided the starlings had died after eating grape ‘marc’ – the leftovers from the wine-making process. The head of the local veterinary authority said that analysis of the starlings’ gizzards showed they had died from alcohol poisoning.

A few days ago I wrote about a cheese and wine paring website I had discovered on the web which was both well presented and reasonably informative. Today it is the turn of a book I bought from Amazon that covers the concept of pairing different foods and discusses how various flavour combinations may or may not work together.

It is obviously true to say that there is a very close relationship between food and wine that probably goes a long way towards explaining why nearly every person that I know in the wine trade is also a quite serious ‘foodie’. Indeed, if I look at my own collection of books it is probably split 50/50 between wine and food.

This new book is quite simply named The Flavour Thesaurus (by Niki Segnit), and attempts, quite successfully, to do exactly what is says on the cover, providing an extensive reference of foods and their flavours.

By way of a first step to simplify and organise, the book starts by grouping flavours together under headings such as citrus, woodland, meaty, earthy, marine etc., (and you might not always agree with them as taste is always so subjective). One of the things that I still find the most difficult despite my many years in the wine business is trying to express different flavours and taste sensations in words, using vocabulary that people will understand. Fortunately, I was rarely writing my tasting notes for the literary masses, but usually only for my own personal reference, so if I decided to use an obscure turn of phrase I would always know exactly what it meant. For example, I would sometimes write ‘spangled fruit’ in my notes, which is a reference to the fruit spangle sweets that I used to eat as a child – it is a particular type of slightly tart, piercing, boiled sweet fruit, the important thing being that it was a description that I always understood…… sorry, I digress.

Under each food heading comes the actual pairing, where for example, black pudding might be paired with bacon or chocolate – sounds bizarre? Well, perhaps, but the thing that this book really attempts to do is to stimulate and open your mind to new and untried possibilities. Throw away the old culinary crutches of Delia Smith and Robert Carrier and enter the new and exciting world of endless flavour combinations. For instance, we have all been dazzled in recent years by the audacious food pairings of contemporary chefs such as Ferran Adrià and Heston Blumenthal, so why not buy this book and use it as your inspiration to go a bit wild in the confines of your own kitchen?!

By the way this is strictly a reference book, and so if you only like food books with lots of glossy pictures then forget it, this book is not for you!

Firstly, a very Happy New Year to all our customers, followers, readers and even casual or accidental vistors to our blog!

The turn of a new year is often used by governments around the world as the time to introduce new legislation/taxes etc., perhaps in the hope that it might be forgotten or overlooked admist all the celebration and goodwill. Of course this depends on the type of change to be introduced, as some are simply too big, or too important to be suppressed. In the UK for example, it must be the 2.5% increase in the Value Added Tax, although I’m not entirely convinced that consumers really believe that it really does “add to the value” of their purchases! Here in Spain the new law is, once again, smoking….

I say again, simply because January 2nd sees the second phase of Spain’s no smoking law coming into effect. Until now, it has been only a partial ban which had so many loopholes and grey areas that it was mostly ineffective, and seemingly rarely enforced. To be honest it was more or less a complete waste of time, and the vast majority of people treated it, quite deservedly, with almost complete contempt.

The second phase which started two days ago is a complete ban on smoking in enclosed public places (which of course includes bars and restaurants, and can therefore have a knock-on effect on our own trade). It is argued of course, that the ban will have a devastating effect on businesses, as the possible penalties are fairly hefty (on paper at least).

Minor infringement will incur fines from 30 Euros up to 600 Euros, while very serious breaches may cost up to €600,000. How many will actually receive and/or pay these fines is another matter. Only time will tell.

I ‘stumbled’ across an entertaining new website the other day, strangely named Wisconsin cheese cupid – the name alone is enough to make you curious, or perhaps that’s the idea.

Obviously you can take a look yourself, but the site is all about matching cheese and wine. Unfortunately they don’t list albariño, but they do have riesling, which is similar when it comes to paring with cheese. They recommend a dozen cheeses to go with that particular wine, including many with very strong flavours which sounds about right, but interestingly they do not include the strong goat’s cheese that many people think goes perfectly.

This actually reminds me of an amusing story from my wine buying days. I was once visiting the famous village of Chavignol in the Loire Valley of France, looking for some decent Sancerre to buy for my company – it was lunch time. Crottin de Chavignol is a well known goat’s cheese with its very own AOC, and as the name implies, can only be made in that very place. It was therefore not difficult to find a restaurant with cheese on the menu, and indeed, I actually selected one which had a special Crottin menu….

To cut a long story short, I think the only thing that didn’t include cheese were the salt and pepper pots on the table (although they may have been tainted). To be very frank it was a slight case of ‘overkill’, and in the end I was actually glad to leave and get back to some normal, non-cheese food! If it’s possible to have a goat’s cheese nightmare, then that was probably it.

Having said all that, try it with your albariño some time!

Very few people that do not play, understand the rules of cricket, and even fewer will understand why England and Australia get so excited every couple of years when they compete for a trophy no bigger than an egg cup.

The ‘Ashes’ series dates back to 1882 and is named after a satirical obituary published in the Sporting Times newspaper after a match in which Australia beat England on English soil for the very first time. The obituary suggested that English cricket had died, the body cremated, and the ashes would be taken to Australia. The English media dubbed the next English tour to Australia as ‘the quest to regain the ashes’.

On that following tour a small terracotta urn was presented to the England captain by a group of Melbourne women. The contents of the urn are reputed to be the ashes of an item of cricket equipment, a bail (the top part of the stumps).

Of course no one outside the two participating countries could possibly be expected to understand the intense rivalry of this series, especially when we consider that cricket is usually regarded as a game for gentlemen.

The reason that I write about this now is that England have today retained the ashes in Australia (the first time they have won over there for some 24 years), and it is making headline news in the UK.

In view of its perceived importance perhaps we should call it ‘the ashes world series’, despite the matches being played between only two countries (but still one more than participates in the baseball world series in the USA)!

I often comment about the number of public holidays that Spain enjoys during the course of a year. Indeed, it was only a week or two ago that we had a working week of only two days owing to local and national breaks.

Today is, however, pretty much the contrary……. as Christmas day fell on a Saturday this year, many Spanish businesses were already closed and enjoying their normal weekend break – meaning that the national holiday was simply lost. In many other countries (such as the UK for example), when a public holiday falls during the weekend, a lieu day is added to the calendar by way of compensation.

And so today we find ourselves at our desks whilst many of our European neighbours enjoy additonal time off to recover from their Christmas excesses.

P.S. My apologies for the very feeble joke about loos, obviously too much brandy in my Christmas pudding!