Thank your for signing up for the Ribera y Rueda newsletter. We look forward to updating you about Spain’s best kept secret.
Our friends at Spanish restaurant The Iberian Pig shared this delish recipe with us…perfect for a winter night at home by the fire.
Our past may be filled with oaky, powerful red wines, but our future is overflowing with spicy fruit flavors, earthiness, acidity and balance. As Eric Asimov says, harmony was found in Ribera del Duero wines. Read more in this NYTimes article.
The Spanish pull out all the stops, celebrating for two weeks – from Christmas Eve on December 24 through Three Kings Day on January 6.
Journalist and Master of Wine Tim Atkin has been visiting the region of Ribera del Duero for over 30 years, getting to know the winemakers, vineyards, and wines deeply. As his knowledge of the region has grown, Tim has developed a special report naming his picks for the top 100 Ribera del Duero wines. See […]
Said to be invented in Barceloneta, Spain, 'la bomba' is a breaded and fried ball of potatoes with a meat-filled center, served with a spicy sauce and aioli. Our friends at Bar Mercado shared this delish recipe with us.
YIELD: 4 servings First, a couple of notes: Idiazabal is a raw sheep’s milk cheese from the Basque region of Northern Spain. It has a hard texture, but is buttery on the palate. The cheese carries a subtly smoky flavor; not because it is a smoked cheese, but because it is aged in farmhouses with […]
Tastes of the Camino by Yosmar Martinez Makes 6–8 tapas 1⁄2 cup (125 ml) olive oil 1⁄4 cup (60 ml) sherry vinegar 2 garlic cloves, pressed 2 shallots, finely chopped 1 green bell pepper, finely chopped 2 medium tomatoes, seeded and finely chopped 1 tablespoon finely chopped flat leaf parsley (about 2 sprigs Salt and […]