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Chef's Table: The Foods of Rioja |
When I was invited on a press tour of Rioja, Spain?s primary wine region, I was excited on many levels. The main purpose of the trip was to explore some of the 500+ bodegas of Rioja, but every trip I take is, in my view, an opportunity to taste the flavors of the land I?m visiting. My culinary philosophy has always focused on micro-regional cuisines, studying the products, traditional dishes and wines of a specifically defined geographic, cultural or climatic area. While Rioja is best known outside of Spain for its wines, my journey also yielded many surprises and satisfactions on the culinary plain. The Spanish have always considered wine and food as inseparable companions, and thus their winemaking is an exercise in creating wines that complement the native flavors of the area.
gilded fork, food, food writing, Rioja
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