Manchego

Cava continues the sparkling saga

Cava continues the sparkling saga

We've been buried in updating Frommer's Spain, which explains our online absence since the New Year. So in the continuing series on sparkling wines, most of which are not named Champagne, it seems only appropriate to write a bit about the truly excellent Lady of Spain Brut from the Paul Cheneau line. The parent company is Giró Ribot, one of the preeminent old families in the Penedès region, a largely white wine region between Barcelona and Tarragona. It's bounded on the north by the jagged massif of Montserrat, on the south by the coastal hills of the Mediterranean. Giró Ribot is located in Sant Fe del Penedès. It's an agricultural village about five miles southwest of Sant Sadurní d'Anoia, the center of Penedès sparkling wine....Read More

Truffles, cheese, and honey for dessert

One of our favorite breakfast dishes in Spain is a plate of sliced Manchego cheese drizzled with honey and served with a bit of membrillo (quince jelly). For dessert, the ewe's milk tang and saltiness of Manchego pairs exceptionally well with black truffle. MANCHEGO CHEESE, HONEY & BLACK TRUFFLES Serves 2 6 oz. wedge of Manchego semi-curado (aged at least 6 months) 2 tablespoons of chestnut or acacia honey 10 grams black truffle crackers for serving Remove rind from Manchego. Lay wedge on its side and slice into 7-8 triangles of cheese. Arrange on a plate and drizzle with honey. (The easy way is to dip a butter knife in the honey and “paint” it on the cheese.) Shave black truffle over the top. Add...Read More