A simple supper

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! 


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About Robert

Robert McIntosh is a wine blogger and online communicator on WineConversation.com and ThirstForWine.co.uk, a prolific twitterer (@thirstforwine) as well as speaking at wine events. Robert is co-organiser of the annual Digital Wine Communications Conference, promotes international online wine communication, and advises companies about how to engage through social media. Robert also has some trouble communicating in the third person.