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VOLUME 2 ISSUE 7
AUGUST 2010

IN THIS ISSUE:

LABOR DAY AND RIOJA

FACEBOOK & TWEET US!

RIOJA & BOTTLENOTES

CONGRATULATIONS SPAIN - WORLD CHAMPIONS

SPOTLIGHT ON RIOJA: BATALLA DEL VINO

RIOJA AUGUST & SEPTEMBER EVENTS

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


Salud!

The Vibrant Rioja Wine Team

   
LABOR DAY AND RIOJA
  Summer is (almost) over but we still have one long weekend to enjoy and remember the warmth of summer. And there’s no better way to celebrate than by having a couple of Riojas – though by now, we’re all pretty sure you already knew that. And if you’re going to be in the Los Angeles area, we have a treat for you:

What are the sun-kissed folks in Southern California drinking this September?  Rioja, of course! Join Vibrant Rioja this Labor Day Weekend at the 1st Annual Taste of Beverly Hills festival and enjoy Rioja wines at these fabulous food and wine-focused sessions:
 

What: Secrets of the Kitchen & Cellar
Where: The Beverly Hilton
When: Saturday, September 4th 11am-3pm
Cost: $125 per person


What: BBQ in the Hills
Where: The Beverly Hilton
When: Sunday, September 5th 7pm-11pm
Cost: $150 per person
 
  FACEBOOK & TWEET US
 

Can’t get enough Rioja? Not satisfied with just having a glass – or two, or three – a day? Want to keep the conversation going at all times? Then Facebook and Tweet us and help us keep the conversation going! Do you have any questions about the region? Want to know what the best vintages are? Just want to share your stories with the rest of Riojaphiles out there? Make sure you Like us on Facebook and talk to us on Twitter @RiojaWine.

 
  RIOJA AND BOTTLENOTES
 

A lot of you have told us that there are a lot of Rioja wines you’d like to buy but can’t find them anywhere. Well, look no further! Rioja and Bottlenotes have teamed up to create the Vibrant Rioja Wine Club. You can find information about Rioja, different wines, events and promotions and, of course, purchase directly from the site.

 
  CONGRATULATIONS SPAIN - WORLD CHAMPIONS
 
 

Querida España,

Thank you Casillas, Valdés, Reina, Albiol, Marchena, Capdevila, Arbeloa, Piqué, Puyol, Ramos, Iniesta, Fabregas, Busquets, Silva, Xavi, Alonso, Martínez, Villa, Mata, Llorente, Pedro, Navas, Torres, Vicente del Bosque (of course) and everyone else that made the dream of millions of Spaniards and soccer fanatics a reality!

Oh, and thank you Pablito… without your mollusk insight and wisdom, this couldn’t have been possible.

Cheers to you!
The Vibrant Rioja Team

 
  SPOTLIGHT ON RIOJA: LA BATALLA DEL VINO
 
  Stemming from a 10th Century land dispute with a neighboring town, the town of Haro, La Rioja has been celebrating the infamous ‘Batalla del Vino’ for the past 105 years. This year’s Battle of Wine took place on June 29th.

The celebration begins with Haro’s mayor traveling through town on horseback, on his way to the chapel. Everyone follows, holding anything that wine can be poured into. After a brief religious service, the entire town of Haro as well as the many visitors who become temporary Haroans for the Battle rush outside and total pandemonium breaks out. The battle continues until every last participant is completely drenched and purple.
 
  RIOJA CONSUMER EVENTS
 

August 20th
5-8pm
Whole Foods Market
1440 P Street Northwest
Washington, DC 20005
(202) 332-4300

September 11th
12pm-5pm
Suburban Wine & Spirits Rioja Wine Tasting
379 Downing Drive
Yorktown Heights, NY
(914) 962-3100
  August 21st
1-4pm
Whole Foods Market
1440 P Street Northwest
Washington, DC 20005
(202) 332-4300
September 16th
6-8pm
ABC Fine Wine & Spirits Rioja Wine Tasting St.
Augustine, FL
  September 4th
6pm
Ceviche Restaurant Rioja Wine Dinner
Orlando, FL
September 17th
7pm
Stone’s Throw Bistro Rioja Wine Dinner
Sanford, FL
  September 8th
6-8pm
ABC Fine Wine & Spirits Rioja Wine Tasting
Altamonte Springs, FL
September 18th
7pm
WineStyles Rioja & Paella Party
Winter Springs, FL
  September 9th 6pm
Sanford Wine Company Rioja Wine Tasting
Sanford, FL
September 23rd
5:30-7:30pm
ABC Fine Wine & Spirits Rioja Wine Tasting
Sarasota, FL
  September 10th
6pm
Ruth’s Chris Steakhouse & ABC Fine Wine & Spirits Rioja Wine Dinner
Lake Mary, FL
 
 
 

FROM JILL’S COOKBOOK
Jill Paradiso is a classically trained chef who has worked in the kitchens of Mario Batali and Jean-Georges Vongerichten. 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.

   
 


GRILLED OCTOPUS AND DANDELION SALAD

In honor of Pablito, everyone's favorite World Cup predictor, here is a simple octopus preparation. Some fish markets do have fresh octopus available, but frozen octopus is a good substitute if fresh octopus is nowhere to be found.

Note: To help with the tenderizing process, some recipes call for beating your octopus against rocks, or cooking it with a cork. Feel free to employ the above mentioned methods, but I don't find them necessary...

Ingredients:
1 2lb octopus, thawed if previously frozen
1 lemon, zested and halved
4 bay leaves
1 teaspoon white peppercorns
1/2 cup extra virgin olive oil
1/4 cup lemon juice (about 2 lemons, juiced)
2 tablespoon parsley, roughly chopped
1 bunch dandelion greens, well rinsed
Coarse salt and freshly ground pepper to taste (white pepper, if possible)

Instructions:
1.Bring a very large pot of water to boil. Add in the octopus, halved lemon, bay leaves, and peppercorns. Water should cover octopus by at least 2 inches.
2.Reduce heat to medium low and simmer for about 1 hour- 1 1/2 hours or until the point of a small sharp knife can easily pierce the thickest part of the octopus' tentacle. You can begin checking after about 40 minutes. You want it to be very tender but still have flavor.
3.Remove the octopus from liquid. Cut tentacles at the base of the head. Transfer tentacles to a large non-reactive mixing bowl and discard head.. Add dandelion greens to cooking liquid and cook for one minute, remove and let drain. Add olive oil, lemon juice, lemon zest, and herbs to bowl. Set aside to marinate. Preheat and oil the grill.
4.Remove the octopus from marinade, and add in the cooked dandelion greens. Toss greens in marinade and set aside until ready to serve. Season the octopus with salt and pepper to taste. When the grill is hot, add the marinated octopus and grill, turning frequently, for about 5 minutes or until heated through and nicely marked.
5.Remove from the grill and, using a sharp knife, cut the octopus, on the bias, into bite size pieces. Toss with greens, season to taste and serve immediately!

Remember, if you have any questions or comments regarding the recipes, you can email Jill at jill@vibrantrioja.com.