An Introduction to Wine is the latest effort by the Designation of Origin Navarra to bring the world of wine to all those who are interested in this exciting universe, especially young people. Throughout the book, we touch upon various topics of interest: understanding the product, wine tasting and technique, the proper consumption of wine, and finally, the past and present of the Designation of Origin Navarra. We hope that this manual will satisfy the curiosity of all those who love wine.
An Introduction To Wine is the latest effort by the Designation of Origin (D.O.) Navarra to bring knowledge about this marvelous beverage to all those who are interested in the exciting world of wine, especially young people.
In a simple, entertaining manner, the authors explain the principal themes related to the knowledge and enjoyment of wine. Using everyday language, and at a level all will be able to appreciate, their explanations manage to unravel the most complex ideas with finesse and accuracy.
This close look is enhanced by the magnificent illustrations contributed by Kukuxumusu, who, with humor, sensitivity and affection, has managed to translate his charming universe to the passionate world of wine.
Through these pages we approach distinct questions of interest, beginning with some specific information about wine, exploring subjects such as the importance of the vineyard, its cultivation through the various phases, the different varieties of grapes, the origin and composition of wine, and the principal winemaking styles. Then the emphasis switches to the process of tasting wine: its objectives, appropriate conditions for tasting wine, the sequence of a tasting, techniques and advice for wine tasting in your own home. The following chapter sets out everything related to the proper consumption of wine, covering the right conditions for storing and serving, pairing wine with food, and the beneficial effects of wine on the human body. Finally, we reveal the past and present of the D.O. Navarra, with its zones of production, grape varieties, types of wines produced and a list of the wineries themselves.
We hope this manual serves to satisfy the curiosity of all wine lovers and sustains -even increases- continued enjoyment of a cultural tradition that has distinguished our civilization for many centuries.
Salud! Here’s to your health – with a glass of wine from D.O. Navarra.
“Pintxos” are little bites of food made with varying degrees of sophistication. “Going for pintxos” is part of the lifestyle in Pamplona, always accompanied with a local wine from Navarra. Below you’ll find the top 10 Pintxo Bars in Pamplona with recipes for the best pintxo from each restaurant/bar, many having earned the award “Best Pintxo of the Year”.
A mandatory stop on the Way of St. James and a historically unavoidable place of passage for all those heading towards the border, not to mention centuries as capital of the no longer existing yet ubiquitous Kingdom of Navarre, Pamplona (Iruña in Basque) has since time immemorial received myriad gastronomic influences from the travelers who have crossed through the area or even chosen to stop and live here.
If we add to this the fact that the region rubs shoulders to the south with some of the richest vegetable producing regions in Europe and with the influence of San Sebastián and France to the north, we find ourselves with a hugely exciting city for lovers of fine dining. It was only a question of time before “miniature cuisine” took hold of a city which, though maintaining its fondness for quantity, takes increasingly greater care with the quality and variety of its cuisine. Pamplona has become an ideal destination for foodies and pintxo-lovers, and this book is a perfect guide for all those who wish to check it out for themselves.
This book, The Pintxo Trail Pampona (Iruña), written by Josema Azpeitia and Ritxar Tolosa, is a guide to 72 bars in Pamplona with their best tapas and recipes.
Located right between Rioja and Bordeaux, DO Navarra benefits from a very special geographical situation in northern Spain, with vineyards stretching from the foothills of the Pyrenees to the high Ebro Valley. This veteran Spanish region, with official status dating back to the 1930s, has through the decades built a strong reputation based on distinctive rosés, made mainly with Grenache and applying the selective method of saignée.
Being in the shadow of Rioja, its famous neighbor doesn’t help. Navarra also has no single signature grape or style. The decision made decades ago to focus on dry, refreshing Rosado (rosé), proved wise economically, but hasn’t helped the region’s reputation as a source of serious red wines.
Yet there are signs that Navarra is changing course as a new generation of winemakers is making important quality-driven changes in vineyards and cellars. “Today’s winemakers are taking the lessons learned from their grandparents and combining them with innovation and a renewed respect for nature,” says David Palacios, President of D.O. Navarra, adding that women now make up half of the region’s winemakers and winery directors.
The Evolution Of Identity
“Every region in Spain has had to move away from massive blending and cheap wine production; when you think about what Navarra has achieved since the mid-20th century under Franco’s totalitarian regime, it’s magnificent,” said Gil Avital, Partner/Wine Director at Tertulia in NYC’s West Village, who was part of a panel that Beverage Media recently hosted to taste through a range of Navarra’s wines.
Because of its particular location, Navarra has a huge asset in vine growing: a mosaic of terroirs with varied climate conditions, explained panelist Robin Kelley O’Connor, sommelier/writer/wine judge, who knows the region intimately: “It’s rare to taste a wine and exclaim, ‘Oh, this is Navarra!’ which is partly a result of the geographic diversity. In cooler northern areas you see light, fresh reds with natural acidity, and in the south, it’s continental and hot and abuts a desert—the wines are bigger with more robust tannins.”
Summer didn’t linger, it stayed out late and curfew be damned. Night after night it returned to rub our noses in the heat and humidity for more than a month past the Fall Equinox in the way that summer lovers can’t bear to leave each other’s side.
Más de Berceo Graciano 2015, Navarra, Spain. ABV 13.5%; SRP $9/bottle.
Color is medium purple with garnet center and a pale edge. The nose is rich with plum and boysenberry, clove and spice box with underlying heat; providing an exciting, aromatic adventure with reduced acids and round, easy-going tannins. On the palate, the blend is gentler than one expects. This graciano demonstrates a softer, mature red and black fruit blend with loam and clay, showing strong influence from the oaken cask it matured in.
A gentle yet full body with a tart and lingering stare, this is a wine that begs to be fed and enjoyed with food. Salty or sweet, your palate will reward you: fresh or dried fruit, cheese, fresh briny seafood, cured or roasted meats, all are choice compliments. Tapas? Of course! It also worked easily with a classic salad and Margherita pizza. My favorite pairing? Fig & olive crisps from Trader Joe’s with a chunk of triple-cream cambozola blue cheese on top. But the one that might make you drop your costume in the foyer and dig into your lover’s trick-or-treats is the pairing of graciano and chocolate! Your tasty candy might be milk or dark, sea salted or caramel-laced. The graciano blend is a stunning complement for chocolate and candy that will have you pouring glass after glass for yourself and your loved one from the front hall candy bowl until you’re entrenched in the bedroom. At $9 a bottle, who’s to know or care how many bottles you enjoyed over Halloween? I won’t tell.
