Newsletter November 2004

Far from using the safety net of the appellation of origin, visionary Francesc Grimalt decided to follow his own intuition without paying much attention to the real estate market pressure (prices of fertile lands in Mallorca rose to Rioja land prices), or to the marketing advantages of being under the comfortable umbrella of the appellation. His dilemma? Should he save old vines producing a little known grape varietal? Francesc decided to do just that and he modified the natural growth of vines, by an effective system of pruning and by submitting the soil to a hydric stress. The result? This nearly forgotten varietal (the Callet grape) made a comeback and is now producing the most astonishing must and tannins I have ever tasted.

This wine is unusual. Even its name Anima Negra (meaning "Black Soul") is a rather bizarre name for such a serious wine, but Anima Negra is simply irresistible and wine lovers will be utterly taken.

ANIMA NEGRA, Anima Negra 2001

Our Rating: 98/100 we agree with Robert Parker!!!!!
Type: Medium aged Red
Appellation: No appellation, regional identification of Mallorca
Region: Balearic Islands, Mallorca Grape Composition: 100% Callet
Pairing: Medium Rare Argentine sirloin, Duck

In the last few years, there has been something of a "gastro-revolution" in the Balearics, with an explosion of creative cooking and a multitude of exciting new restaurants and hot chefs. Definitely the hottest chef on the island is Marc Fosh, the Michelin starred chef of Read's Relais Chateaux. Today, this dynamic British chef is one of Spain's most famous chefs, regularly featured in international magazines and on television. We are delighted to offer new cooking weekends in collaboration with the five star Relais Chateaux Reid's in Santa Maria, Mallorca. Only 15 minutes from the beautiful city of Palma de Mallorca, escape into a country retreat and learn how to cook in VIP classes with Marc, shop in local markets, taste delicious Spanish wines and sleep in rustic luxury. If you are looking for a pampering food and wine experience in a calming island retreat, this is it! This vacation is also perfect for those searching for a unique Honeymoon.
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This day excursion begins and ends in the gorgeous, Moorish city of Seville. The Sierra of Aracena in the Andalusian province of Huelva is a lovely, romantic mountainous region located just north-west of Seville, quite close to the Portuguese border. It is in this wild, untouched province that the finest cured hams in the world are made from the Iberian pig. On this gourmet food and wine excursion we will first visit a farm to see how the acorn fed pigs are reared and then go on to see the installations of one of the best ham producers in the village of Jabugo, a mythical name in Spain for fine ham. On this fascinating excursion, you'll find out all about how the ham and other artisan products from the Iberian pig are produced. At the end of the visit you will be able to taste the wonderful ham along with a glass of the best Fino or Manzanilla sherry wines, paired with delicious rustic Spanish olives..
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Dow's was founded in 1798 by a Portuguese merchant named Bruno da Silva. Mr. Da Silva started the wine importing business in London, importing Port Wines from his native Oporto. Fifty years later his son joined forces with the Englishmen William Cosens, to create the company Silva & Cosens. In the early 1800's, Da Silva capitalized on tensions between England and France, and successfully imported pipes upon pipes of Port into Bristol and London. In 1868 George A. Warre, descendant of William Warre and important personality in the Port wine trade of the time (from one of the most established British families in Oporto), became a partner. He was later joined by James Ramsay Dow in 1877, when DOW & Co. merged with Silva & Cosens. The Dow brand was decided in 1893, when Rodrick Dow became a partner. By this time, the company had become one of the largest Port wine shipping houses in Oporto
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Coimbra, Portugal's beautiful colonial university town, is located on a hill just above the river Mondego. It is one of Portugal's major historic capitals and is a wonderful mix of centuries of culture. Coimbra's historic center is full of ancient alleyways and the city's claim to fame is that it houses Portugal's oldest university, founded in 1290. The gracious town also boasts extensive amount of Roman architecture. Coimbra used to be Portugal's capital city from 1143-1255. Considering its fairly small size, it has a lot to offer the culture vulture visitor in terms of history, art and architecture. There is an air of importance and aristocracy running throughout the city and its people. Coimbra is known as "the city of students" and city life has always been centered around the University of Velha. Shops, galleries, and cafes line Coimbra's streets, including an assortment of bars and wine taverns catering to the student population of the city.
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Joan Pique's team have contributed this delicious recipe for Cellar Tours as part of our "Guest Chef" series:

Tuna Micuit with Smoked Eggplant Vinaigrette:

Ingredients for 4:

Vinaigrette:

Preparation:
Season the salt pork with salt and pepper and the lemon thyme, rubbing in olive oil. Slow cook in a covered container for 12 hours. Chill and then slice the pork into scalopines. Saute in a shallow pan in a bit of olive oil until crunchy. In a separate pan, sear the tuna steaks, leaving them slightly rare. For the vinaigrette, roast the eggplants, peel them and slice them into tiny strips. In a blender, mix the eggplant with the salt and pepper, olive oil, Sherry vinegar and Shallots (chopped). Place the pork scalopines on the plate first, in the middle of the plate. Place the tuna steak on top and dress with the vinaigrette. Sliced mango for garnish. Pair this dish with a delicious red wine from Spain's Priorat region such as Clos de l'Obac.

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In a city obsessed with fashion and food, where trendy new restaurants appear seemingly weekly, what makes a new restaurant stand out in Barcelona? Barcelona is full of beautiful restaurants and Ferran Adri copycats, so what is so special about the new restaurant, "Cinc Sentits" (The Five Senses)? One word- service! Many restaurants serve inspired dishes, have gorgeous dcor and beautiful staff, but it is unfortunately very rare to find restaurants in Barcelona where the service is top class (even in some of the Michelin starred eateries). Our experience at Cinc Sentits was amazingly well run for being a baby in the crowded restaurant scene. The ambience is cool and casual, very relaxed and romantic. Run by Canadian-born Catalans (brother and sister team Jordi and Amlia), all staff speak native or excellent English. Most importantly, the food is to die for.

The head chef, Jordi Artal, has made some hot gastro-press with his ingenious "Omakase" chef's surprise menu, a taster menu which might be comprised of various dishes such as: butternut squash velout drizzled in hazelnut oil, butter-poached leeks with botifarra sausage, pan-roasted duck breast with a Priorat wine reduction, artisan seared foie gras and a spiced-pumpkin marmalade, galleta mara cookie crust. The wine list is excellent, with such interesting Catalan wines as Josep Foraster (Conca de Barber), Albet i Noya (organic wines from Peneds), Mas Igneus (Priorat), etc. There are plenty of wines to choose from other Spanish regions such as Rioja, Ribera del Duero, Toro, Somontano, etc, and even American wines such as Joseph Phelps Insignia. Our dining experience at Cinc Sentits was one of the best this year, and we wish them only the best for the future!

If you would like us to customize a luxury wine tour for you (in Spain, Portugal or Italy), contact us with your requirements, and we can send you a free itinerary and quote with no obligations. We organize chauffeured wine tours and cooking packages starting from 1 day, to weekends to longer food and wine discoveries.

Contact us today at info@cellartours.com