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Not much time to post this stuff at the moment, but I had a great evening last night on my (eventual) arrival to Logroño in La Rioja.
[I must say that Vueling are not in my good books at the moment, and I hear similar stories from a lot of people. It's a shame, but maybe best stick with EasyJet!]
Anyway, I met up with some friends in a restaurant called El Portalon and I shared their "chuleton" with a number of bottles of great Rioja wine.
The steak is a massive hunk of rib beef served with the outside fat beautifully charred to a soft creaminess, but virtually raw inside and presented on a HOT plate so you cook it to taste at the table. Beef, oil, salt. Simple. Effective!
The wines were:
Viña Tondonia Reserva 2000 (the mature, classical style from a not particularly great vintage and not showing the depth of flavour I associate with this wine),
Roda 1 2004 (a much more modern style, concentrated, lots of soft tannin and extraction, but still incredibly young),
Castillo Ygay Gran Reserva 2001 (a fabulous, rich, layered and still youthful wine).
A great experiment I suggest you all try whenever you possibly can – and best tried by coming to Logroño yourselves!