vino turbio

Wine is cheap in Spain. This is an unquestionably wonderful thing. And cheap wine does not mean bad wine here - another fortunate discovery. In fact, there are some unbelievably inexpensive wines one can purchase by the liter at neighborhoood bodegas (perhaps best explained as "old school" liquor shops) that are much tastier than many costly options. The wine is poured directly from large wooden barrels and into a (reused) bottled. A nice Priorat Seco sells for 1.30 euro per liter at my neighborhood bodega, located on Pintor Fortuny Street. As an added bonus, it's also nice to know that the bottles are being recycled.

As for white wines, I find that vino turbio - an unfiltered table wine - is quite lovely indeed. It is fruity but not too sweet, light and excellent for the spring and summer. There are sediments hanging out in the bottom of the bottle, which, I believe, probably add the slight fizz characteristic of this delicious wine. 

Now, I am far from being a wine expert. Just as with anything I put in my mouth, I go by taste and texture. In these terms, this wine is a winner. It also does not hurt that it usually costs beween 1.50 euro and 2 euros per bottle, depending on where it's purchased. If you go to one othe shops at the Boqueria (the touristified market in the Raval) it's expected that the price be on the higher side, but, it's 1.50 or 2 euros per bottle, the price is still low enough to feel almost a big guilty...

the spring brings alcachofas to Catalunya (and to my belly!)

 
Oh yes! Some of us wait for this moment all year long! It’s springtime in Catalunya! This means that the harvest season has begun. First it’s the artichokes and the asparagus, then come the strawberries, then so much more! 

 

This week I bought artichokes for 80 cents a kilo. Today my jaw dropped when I saw alcachofas being sold at 2 kilos for 1 euro at the Boquería market behind my house. I felt like a queen walking home with a bag filled with these things that usually cost so much. What luxury my friends, to delight myself on these beauties while sitting at the terrace watching the birds go by. This is the life, I tell you! I believe no fancy restaurant could beat the lunch I had at my house today.

This is how I prepare artichokes:

I cut the stems to make the artichoke stand on its own. Then I open the flower, where I add some sea salt and olive oil. Then I steam them for about 30 minutes. After that, it’s all about delight, one leaf (petal I believe) at a time. In contrast to some culinary habits, I refrain from dipping these lovely things on anything. The olive oil and salt in which they were cooked are delicate enough to allow the full taste to reign free. Hum hum hum… oh, there goes another seagull…