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VOLUME 2 ISSUE 2
MARCH 2010

IN THIS ISSUE:

ST. PATTY’S DAY WITH RIOJA


FACEBOOK AND TWITTER – RIOJA VINTAGES

RESPONDING TO READERS' COMMENTS

FROM JILL’S COOKBOOK





TALK TO US

Do you have a favorite recipe and Rioja wine you’d like us to try? Have a great story about wine or Rioja that you’d like us to print? Or a question you’ve been wanting to ask about food and wine pairing, travel to Spain or other Rioja topics? Talk to us! Send us your ideas, recipes or stories. Simply contact newsletter@VibrantRioja.com

And remember, this St. Patty’s Day, take a little break from green beer and enjoy a nice glass of Rioja!

Salud!

The Vibrant Rioja Wine Team

    ST. PATTY’S DAY WITH RIOJA
 

Everyone’s Irish on March 17 – yes, even you, my fellow Riojaphile – and this year, being Irish never felt so good! With the highly anticipated holiday coming up, we need to switch from work mode to celebration mode rather quickly. In order to do so, we will need to prepare ourselves with the following; good food, good company, and of course, good spirits. Doesn’t this sound eerily familiar? As in, when enjoying a nice, luscious Rioja?

Because St. Paddy’s Day only comes once a year, we must make it a day to remember (though we understand that many of us simply won’t), so why not make things a little special this year?

Take a break from your green beer (we know it’s tough), put down your Guinness (only for a moment, we promise!), and enjoy a good hearty Irish meal accompanied with a fine glass of Rioja goodness. This will surely please your palette and leave you feeling ready to take on the rest of the festivities… and the green beer of course!

 
  REMEMBER TO TALK TO US ON FACEBOOK AND TWITTER
 

We got a lot of questions on Facebook and Twitter (remember to follow us on Twitter @RiojaWine and become a fan of Rioja Wine on Facebook) regarding which vintages of Rioja to purchase. Tadaaaaa!!! Please see the chart below and you can always check out www.vibrantrioja.com for this information and much, much more!

 
  RESPONDING TO READERS' COMMENTS – HOTEL ECHAURREN
 

Felicia from San Francisco told us about the upcoming San Diego International Wine Competition on March 20 and 21 (www.SDIWC.com). So if you’re in San Francisco or planning on making a visit, make sure you check it out and drink a Rioja or two for us! And it was also her birthday on February 14th – how romantic, to celebrate with Rioja and Fondue – so happy belated birthday from the Vibrant Rioja team!

Karen from Philadelphia told us about a wonderful Rioja she had with her husband on their last night in Madrid back in 2004. This 2002 Darian paired very well with her husband’s rare steak and her spicy seafood dish… Hmmmmm… our mouths watered just by thinking about this! Thank you for sharing with us and we’re very glad it made for a memorable occasion!

 
 

FROM JILL’S COOKBOOK – Onion Soup
Jill Paradiso is a classically trained chef that has worked in the kitchens of Mario Batali and Jean-Georges Vongerichten – you might recognize them. She has also done recipe development for Martha Stewart, Whole Foods Markets, and Dean and Deluca and she’s been kind enough to share some of her recipes with us.

 
 


ONION SOUP
Serves: 4

Note: this recipe requires 4 oven-proof bowls and one baking sheet

Ingredients
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, preferably Vidalia, halved and thinly sliced
• 1 large red onion, halved and thinly sliced
• 1 tablespoon sugar
• 1 teaspoon thyme
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup cognac
• 6 cups beef stock
• 1 (2-inch) piece Parmesan rind
• 4 pieces baguette, cut 1-inch thick rounds and lightly toasted
• 4 oz gruyere, grated

Directions
1. Preheat broiler.
2. In heavy bottomed pot, melt butter and oil together over medium-high heat. Add onions and sugar- cook 10 minutes, until onions are tender and golden brown.
3. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant.
4. Add cognac and simmer until liquid is absorbed.
5 Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
6. Remove bay leaves and Parmesan rind. Place oven-proof bowls on baking sheet and ladle soup into bowls.
7. Place one piece of bread into each bowl and top with gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.
8.Serve immediately!