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VOLUME 2 ISSUE 9
OCTOBER 2010

IN THIS ISSUE:

FALL IS HERE!

CANYON RANCH

MURRIETA DINNER

FACEBOOK & TWEET US!

RIOJA IN THE NEWS: THE TODAY SHOW!

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

   

FALL IS HERE!

 

Fall is finally here, and we all know what that means: leaves are changing colors and falling, jackets are starting to be worn, cold breezes in the air, and… Halloween! That’s right! Halloween! What a beautiful holiday! For a lot of us, it’s our favorite holiday.

What other holiday can you dress up and be someone completely different? And we celebrate by eating candy! What can be better than that? We’ll tell you…

Start off by dressing up as your favorite movie character, celebrity, or, may we suggest, the Tempranillo varietal, which is always a crowd pleaser. Have some friends over and start the night off with some luscious and ever-delicious Rioja reds. After ‘x’ amount of bottles (we say x to leave it open for you) start trick-or-treating. Remember, even if you don’t like them, go for the chocolate candy bars as they’re like precious metals and you can trade them afterwards (we’ve done this before). Finish it all by having the post-trick-or-treating gathering with more Riojas.

Sounds like a plan, right? Well, if you want everyone in the Rioja community to see your Halloween costume, send us pictures of you and your friends drinking Riojas in costume to newsletter@vibrantrioja.com and we’ll include them in our next newsletter or post them up on our Facebook.
 
  CANYON RANCH
 

Are you going to be in Miami Beach any time before the end of November? If so, make sure you stop by Canyon Ranch Hotel & Spa for the Harvest Festival featuring Rioja!

Enjoy daily happy hours from October 21 to November 21 from 5 to 6 pm. There will be $5 appetizer specials with $5 glasses of Rioja and, of course, gift giveaways.

In addition, there’s a featured Rioja-paired menu at the Canyon Ranch grill with new menu items created by Chef Scott Uhlein. Trust us, your stomach will thank you.

For more information, go to www.canyonranch.com, or call 305.514.7474.
 
  MURRIETA DINNER
 

Are you going to be in Houston on Wednesday, November 3rd? If so, don’t miss the Marqués de Murrieta Spanish Wine Dinner with special guest winemaker Don Vicente Dalmau Cebrián-Sagárriga, Conde de Creixell.

For $125 per person, you can enjoy a fabulous dinner at El Meson Restaurant at 7:00 pm. For details, visit www.elmeson.com and for reservations, call 713.522.9306.
 
  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 IN THE NEWS: THE TODAY SHOW!

 
 

We are all very excited that Rioja was featured on NBC’s TODAY show with our good friend and wine celebrity Gary Vaynerchuk!

Entitled “Savoring Fall’s Great Wines,” Gary highly recommends Rioja, because of their great value, quality and food-friendliness for all occasions. All “mmms” and “ahhs,” Matt and Ann couldn’t get enough of this sultry Rioja pick.

We are honored to have Gary’s blessing, he is the uncontested king of wine and all things social media. If you’re looking for the latest in social media as it relates to the wine industry, be sure to check out our very own guru, penning the weekly column on The Booze Bin. Topics include everything from common social media snafus and solutions for wine brands to QR codes revolutionizing the wine biz.

 
 

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.


   
  First of all, we’d like to apologize for a little mistake we made on last month’s newsletter after having one-too-many glasses of Rioja: we called the Root Vegetable Stew a soup. We hope no one was too confused with this.

Spiced Lentil Soup
 
Ingredients

Yield: serves 4

1 medium onion, chopped
1 carrot, chopped
2 celery stalks, chopped
2 teaspoons cumin, ground
1/4 teaspoon cinnamon
1/2 pound red or brown lentils
5 cups chicken or vegetable broth
1 bunch swiss chard, stems removed, leaves chopped
2 tablespoons lemon juice
sea salt
black pepper, freshly ground

Instructions

Heat the olive oil in a large, heavy bottomed pot. Add the onion, carrot and celery and cook over medium heat until tender and slightly golden, about 8 minutes. Stir in the cumin and cinnamon and cook for 1 minute. Add the lentils and broth and bring to a boil. Reduce the heat, cover and simmer until the lentils are tender, about 20 minutes. Stir in the chard and simmer until tender. Add the lemon juice, season with salt and pepper and serve.

The earthiness of the lentils and the spices would pair well with a Rioja Crianza or a Reserva.

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