Bodegas Conde 'Vivir, Vivir', 2007

Bodegas Conde 'Vivir, Vivir', 2007

The 2007 Vivir, Vivir is 100% Tempranillo sourced from old vines in La Horra in the Ribera del Duero of Spain. This wine has a lovely ruby-red color and displays an elegant nose of blackberry, cherry and stone. This is a medium bodied wine that is a modern style with rich berry flavors that are pleasantly balanced with secondary flavors of mineral and herbs. Very smooth and fleshy in the mouth with moderate tannins and acidity and no harsh edges. This is a straight-forward Tempranillo that will pair well with any summer picnic. We served the "Vivir, Virir" chilled, with some grilled chicken tacos and wood-charred green beans….yummy! We found this “Summer-sipper” at Top Foods, in Bellevue, for about $10.

Bodegas Ateca Atteca, 2007

Bodegas Ateca Atteca, 2007

This old vine garnacha from the Calatayud region of Spain represents another great value and proves you can get interesting and delicious wines for way under $20.00. The garnacha grapes are from 80-120 year-old vines and this Atteca is aged in oak barrels for 10 months before being bottled. This is another fine wine from the Jorge Ordonez Selection. This is a full bodied wine with a deep red/purple color and a nose of fresh raspberry, cherries and wet rock. On the palate there is ripe red raspberry jam, black plum, cranberry, leather and some spicy pepper. This is a big wine with great personality. This Spanish red is quite jammy and zesty and the delicious fruit flavors are blanketed in smooth tannins and finished with a touch of creamy oak. This wine can pair well with any hearty or spicy meal or would be great for a backyard barbeque. Actually, I think this wine would be great anytime! This wine can be found in the Seattle area for about $15. Seek out this lovely old vine garancha from Bodegas Ateca.

Wrongo Dongo, 2007

Wrongo Dongo, 2007

We continue to enjoy our journey into value priced Spanish wines with the latest vintage of Wrongo Dongo, a 100% Monastrell wine from the Jumilla region. This wine has a bright red/purple color with a filtered appearance. Aromas of dark berry are accented by baking spices and roasted nuts. This wine is medium bodied with straightforward blackberry and cherry flavors along with some minerality and black pepper on the finish. There are silky tannins and gentle acidity that add to the overall package. The finish is smooth and lingering. This is another great value from importer Jorge Ordonez that is available in the Seattle area for about $8.

Olive Oil Cake

Radio Milano Olive Oil Cake

Radio Milano is another successful restaurant by LGO Hospitality, the people who created La Grande Orange, Postino and Chelsea's Kitchen in Phoenix. While dining at Radio Milano this weekend, Kate ordered the Olive Oil Cake. She first read about this cake in Phoenix Magazine, back in late 2007, when the restaurant was newly opened. So finally, after being on her 'to-try list" ever since, we ordered this dessert, while celebrating her birthday. The cake did not disappoint! This cake is dense, moist and flavorful and was served with lemon gelato and fresh berry sauce.

1 large baking pan for a water bath
1 large loaf pan

3 large eggs, beaten

2 cups granulated sugar

1 cup extra-virgin olive oil

1 1/4 cups milk

1 orange, zest removed

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1 teaspoon anise seeds

Cooking spray

fresh whipped cream or gelato (topping)

quality fruit jam, berries or sauce

Preheat oven to 350 degrees. Place baking pan, half filled with hot water, on the bottom shelf. (The water bath prevents the cake from drying out while baking.) In a large mixing bowl, whisk eggs and sugar. Add oil, milk and zest. In a larger bowl, sift together flour, baking soda, baking powder, sea salt and anise seeds. Use a rubber spatula to create a well, or indentation, in the dry ingredients. Pour about 1/3 of liquid mixture into well. Use a rubber spatula to begin mixing wet and dry ingredients. When almost completely mixed, add 1/3 more liquid and mix; repeat with final 1/3 of liquid. Mix until the batter comes together evenly. It may be slightly lumpy. Spray the sides of the loaf pan and line the bottom with parchment paper. Pour cake batter into pan and bake at 350 degrees for 30 minutes. Rotate pan and bake another 15 to 25 minutes, or until cake sets in the center. Allow to cool to room temperature. Run a knife along the sides of the pan and gently place cake top-side down on a plate. Remove pan and parchment paper. Place another plate on top and flip the cake back over. Cut into thick slices and serve with your choice of toppings and fruit sauce.

Makes 6 to 9 servings.

(recipe courtesy of Radio Milano)

Dow Vale do Bomfim, 2006

Dow Vale do Bomfim, 2006

This dry red wine from Portugal is produced by from the house of Dow. Their reputation lies in the production of high quality Ports during the past 350 years. The Vale do Bomfim is produced from Touriga Franca, Touriga Nacional, Tinta Roriz, & Tinta Barroca. This is an example of modern wine making from established vineyards with traditional grape varieties from the upper Douro Valley. This is the latest vintage available in the Seattle area and we were excited to try it. The 2005 vintage was superb. This is another elegant wine with a dark red color and delightful aromas of black fruit, raspberry, oak and violets. This is a light/medium bodied wine with lovely flavors of blackberry, plum, chocolate covered marshmallow and a hint of oak. The tannins are present, but well submerged. There is ample acidity to make this wine pair well with any hearty meal. Overall, this wine from Portugal is very smooth and quite delicious. This is another example of the high quality modern wines starting to come to us from the Douro DOC. We found this “over-achiever”, from Portugal, at Esquin Wine Shop, in Seattle, for about $10.

Palestra, 2006

Palestra, 2006

This Encostas do Douro Palestra is a blend of Tinta Barroca, Touriga Franca and Tinta Roriz, all grapes that are indigenous to the Douro Region of Portugal. This wine has a dark ruby color and a rich nose of black cherry, cedar and espresso. This is a medium bodied wine with dark berry and strawberry flavors with a hint of black pepper and some toasted marshmallow. This wine has prominent acidity that is well integrated and balanced with creamy oak and smooth tannins. The finish is soft and elegant. This is another example of a great table wine, from Portugal, that can be found in the Seattle area for about $9. Seek out this easy drinking red, from Portugal, for your next barbecue.

Domini Douro D.O.C., 2005

Domini, 2005

DOMINI is a joint venture between Domingos Soares Franco, head of winemaking at Jose Maria da Fonseca, one of Portugal’s best known wine producers, and winemaker Cristiano Van Zeller. Back in 1999, these two men started purchasing land in Douro Superior and establishing long-term leases with growers in the Cima Corgo district of the Douro Valley, forming a combined total of 77 acres of prime Douro Valley vineyards, source of the Domini wines. Vineyards are all planted in traditional Douro Valley grape varieties, such as Touriga Nacional, Touriga Franca and Tinta Roriz, and comprise a mix of old vines as well as younger vines (10 to 15 years). The 2005 Domini is a DOC wine is a blend of these three grape varieties. The color is dark ruby with a purple hue. There is a pleasant nose of fresh berries with hints of flowers and vanilla. This is a graceful, medium bodied wine with flavors of blackberry, blueberry, plum, coffee, earth and vanilla. There is a backdrop of soft tannins and nice acidity that contribute to the overall elegance. We enjoyed this wine with some home-made Carne Adovada and an fresh avocado and corn salad. This wine is another example of the high quality wines coming from the Douro Valley of Portugal. We bought this lovely Douro Red wine at Pete’s Wine Shop, in Bellevue, for about $15.

Berco do Infante Reserva, 2007

Berco do Infante Reserva, 2007


A great advantage we Americans have, being a part of the world market, is the availability of many great wines from regions across the globe. Portugal represents a region offering abundant selections of quality wines at affordable prices. This Berco do Infante is a red table wine made from the Castelao and Aragonez grapes, both indigenous to the Estremadura region of western Portugal. This wine has a dark purple color and is nearly opaque. There are fresh aromas of black cherry, prune and smoke and spice. This is a medium bodied wine with a palate of ripe black fruit, espresso, deep minerality, gentle acidity and fine grained tannins. The finish is smooth and harmonious. This wine will pair well with any summer barbecue and can be found in the Seattle area for about $9. This wine is an excellent value from the coast of Portugal.

Trapiche Malbec, 2008

Trapiche Malbec, 2008

Bodegas Trapiche is located in Mendoza, Argentina at the foothills of the Andes. They own more than 1000 acres of vineyards and grow both red and white varietals that are used to produce numerous different wines ranging form value to luxury. This Trapiche Malbec is a value wine that we purchased, on sale, for about $8.00 at the Bellevue QFC Market. The color is a deep purple with violet hues. There is a luscious nose of fresh blueberries, black cherries and cooked rhubarb. This is a medium bodied wine with an abundance of fresh berry and black fruit flavors balanced by some coco and mineral notes. The tannins are well submerged and there is a gentle acidity that contributes to a smooth finish. This wine is more “New World” than old, but will pair well with any summer barbecue.

Prado

Prado

InterContinental Montelucia Resort & Spa

4949 E Lincoln DriveParadise Valley, Arizona 85253

(480) 627-3200

Prado is the signature restaurant at the new InterContinental Montelucia Resort & Spa in Paradise Valley, Arizona. The design of the hotel is inspired by Andalusia in southern Spain. Camelback Mountain is a stunning back-drop to this sprawling resort. The history of southern Spain is unique with major cultural influences from Roman, Greek and Moorish occupation. The restaurant is a large space highlighted by lovely fabrics, textures and colors that truly create an old-world ambiance of luxury and comfort. Amongst the delightful design of archways, pillars and Moorish tiles, our table was located directly across a large wood-burning fireplace that is an outpost of the kitchen for preparing the wood-grilled specialties. The menu stays true to the foods of southern Spain and the Mediterranean, but is greatly influenced by the Italian born chef, Claudio Urciuoli. There is a strong emphasis on the use of fresh local ingredients and high quality food products along with simple preparations that allow the food to speak for itself.

Kate started with a Gazpacho of tomato and piquillo peppers. The chilled soup was a smooth puree with delightful flavors of sweet tomato, red pepper and a lovely essence of green vegetables. She loved it. I chose the Burrata with roasted tomatoes and olive bread. The Burrata was a large wedge of fresh mozzarella, enhanced with cream, with a fantastic light texture and sweet dairy taste. The accompanying herb scented roasted cherry tomatoes and grilled olive bread highlighted how three simple ingredients, in the right hands, can surpass culinary excellence. I know I will order this dish, again, when we return.

For entrées, Kate had a "nightly special" Arroces ( rice dish), with chicken, spicy sausage and heirloom tomatoes. This dish was baked in a large terra cotta cazuela and is Prado’s version of a Paella. We both enjoyed the dish and greatly appreciated to delightful melding of the flavorful ingredients in a flavorful roasted and toasty (but moist) rice matrix. I ordered the Alaskan Halibut. The large center-cut halibut fillet was perfectly cooked with a golden brown crust and served on a bed of farro. The farro had a pleasant chewy texture, nutty taste and was deftly seasoned with ras el hanout, a cinnamon scented spice blend traditional to Northern African.

The dessert menu looked too good to pass-up and we couldn’t resist each ordering one. I ordered the Spanish-style Churros with a warm chocolate dipping sauce and Kate ordered a Chocolate Tart with fleur de sal (sea salt) and red chili flakes. Both were great. The Churros had crisp, cinnamon and sugar coated outsides with light moist centers. The dipping sauce was cocoa-luscious. The Chocolate Tart was a creamy caramel infused chocolate balanced by a sprinkling of fine sea salt and perky chili flakes. A scoop of refreshing olive oil gelato crowned the dish.

Our service at Prado was exceptional and can be largely credited to their new General Manager, Pavle Milic. We were warmly greeted when we arrived and given perfect attention and service throughout the evening. Our waiter, Olivario, expertly answered our questions about menu preparations and ingredients and he delightfully guided our dining experience. This is a beautiful restaurant with elegant straight forward cuisine and attentive professional service. We give Prado high marks for knowing how to do things right. Bravo Prado.