The region of Murcia in Spain is famous for its old world character, rich history and gorgeous weather. Connoisseurs know that Murcia is also synonymous with wine. Wine lovers who want a Spanish holiday with class and good taste, consider Murcia’s history.

Murcia’s wine is produced in the region of Jumilla. It covers the northern part of Murcia and the south-east portion of Albacete. It boasts 33,000 hectares of wine-producing grapes. Its vineyards turn out 220,000 hl of wine every year. In fact, the region actually comprises five separate denominations of origin. Each DO is closely regulated by the local government. It helps to ensure that only the best grapes are grown. In the case of organic wines (which are increasingly in demand), it ensures that growing regulations are followed. This provides quality assurance to consumers around the world. It is undoubtedly one of the reasons that Jumilla wines have been critically acclaimed in the last decade.

Superb cuisine and exquisite wine is as much a part of Spanish culture as language and heritage. This tapestry of culture is what fuels the wine industry in Spain, and Jumilla, Murcia in particular. Jumilla wines are acclaimed the world over. Thousands of tourists flock to the region annually to get a firsthand look at the production of Jumilla wine.

Archaeological evidence suggests that the production of Spanish wines dates back to 4000 B.C. An abundance of native species of grapes likely fueled interest in the production and consumption of wine in the region. Wine production in Spain pre-dates the establishment of Cadiz, the oldest port in Spain, by a few hundred years. However, it was upon its founding that Spanish wines began to be traded around Europe. Later, Jumilla’s wine industry took new shape under the settlement of the Romans. Although Roman rule has long since disappeared, its culture still influences the production of Jumilla wine today.

The Reconquest of Spain, which began in 722 A.D., saw locals reclaiming the wine industry. Wine was a key component in the rituals of the various orders of monks and friars of the time. After ousting previous conquerors, they began to take back wine production. Wine-making flourished for several centuries. Wines from Jumilla became distinguished on the world market, thanks in large part to those early monks.

Notwithstanding, the region has seem some challenging times. Phylloxera has plagued the Spanish wine-making industry at various points over the last several centuries. One of the most recent phylloxera attacks in 1989 led to the replanting of thousands of hectares of vineyards in Jumilla. The new vineyards produced a lighter variety of wine than had previously come from the area. Naturally, the phylloxera attack was financially devastating to the economy. However, the newly produced wines fueled new and greater public interest in Jumilla wines.

The Jumilla Wine Route is famous with locals and visitors alike. Travelers can book a wine tour through their travel agent, online or in person in Murcia. A wide range of accommodations is available in the area to suit any budget. Rental villas, condos and hotels in variety of price ranges are abundant. There are also a number of hostels in Murcia. Several all-inclusive resorts in the area, including the world-class LaManga Club, attract many visitors each year. Other resorts are currently under development. When finished, Spain tourism officials predict a healthy boost to the local economy.

Wine lovers may find themselves enthralled and dazzled by the exotic and fruity wines of Murcia. In fact, connoisseurs find themselves returning again and again to the lure of the vineyards of Jumilla. It may be the wine-lover’s ultimate Spanish holiday.

About the Author:

Michael Lee is the information manager for La Manga Rentals offering luxury Spanish Holiday Villas at La Manga Club a Luxury Spanish Resort.

For additional information please see La Manga Club in Spain

Article Source: http://www.articlesbase.com/advertising-articles/murcia-spanish-wine-country-with-an-old-world-flavor-441890.html

Each Spanish pantry or larder always contains a ready supply of the most essential everyday ingredients and accessories from olive oil to onions and the paella pan to the cazuela.

The Spanish are sometimes criticised for the amount of oil they use in cooking, it is used in almost every recipe and is even used when frying sweet dishes. Extra Virgin olive oil, though is the oil of choice due to its renowned health benefits and unique flavour. Some people prefer an ordinary virgin olive oil but very rarely are other types of oil used in Spanish cooking as they have a blander taste although are considered less expensive. Extra virgin olive oil can be quite pricey but the use of a good one needn’t prove expensive. When using a good quality extra virgin olive oil, remember that it expands on heating so don’t overdo it. Also the quality is such that it can be reused five or six times. Once cooled, the oil can be strained and stored in jars for the next time but always store oil for frying fish in separate containers.

Extra virgin olive oil is used frequently in marinades and dressings and for a milder taste, it can be mixed with other types of oil. Olive oil for cooking should never be mixed with other types of oil however, as during heating possible toxins can be released. If you want to create a traditional Spanish dish, extra virgin olive oil is essential for that all important ‘taste of Spain’, there really is no substitute.

For Spanish cooking, always have two or three bulbs of garlic at hand. Along with extra virgin olive oil, it is probably the most frequently used ingredient and it can be used in a variety of ways. Raw garlic is of course at its most powerful, rub some over a slice of toast with a drizzle of olive oil and a pinch of salt for a truly traditional Spanish style breakfast.

Raw garlic finely chopped is used in marinades or for salad dressings, the amount used depending on personal taste. Cooked garlic will loose some of its bite but other ingredients in the recipe will take on its flavour. Garlic can be roasted whole, then crushed and added back to the pot, it can be inserted into meat for roasting or simply chopped or crushed and added to the pot or pan.

A vital partner to garlic is the pestle and mortar. Use the pestle to squash a garlic clove for easy peeling. The mortar is essential when preparing small amounts garlic and other herbs and spices. When mixing a variety of ingredients together, start with the smaller, hard ingredients such as peppercorns or cloves, then move onto the garlic or saffron for example. The softer herbs like parsley should be mixed in last. It is important to add liquid to your mix, whether wine, sherry or water, use them to form a paste with your ingredients. This is especially important for saffron as it must be crushed and blended with liquid before being used as your rice dish will not have an even colour.

Used regularly, although quite expensive and exotic, saffron is what gives rice dishes such as the paella its lovely golden yellow colour. Saffron is collected by hand and is the tiny part of the crocus which explains the high cost. Only a tiny amount is needed however, so it is worthwhile keeping in your store cupboard.

Other essential Spanish herbs are oregano, thyme rosemary and parsley. Parsley is used so frequently that it is given away free in fish shops and butchers. Thyme is an excellent accompaniment to chicken and a sprig of rosemary makes an excellent kebab stick. All of these herbs can be grown quite easily in the Spanish kitchen garden.

Although not used everyday, two important Spanish spices are paprika and cayenne pepper or indeed whole chillies, dried or fresh. Paprika can be smoked or not, sweet (dulce) or spicy (picante) and is one of the most important ingredients when preparing the traditional chorizo for it’s colour and flavour. A spoon full of paprika will add colour and flavour to any marinade or cooking sauce and add chopped chillies to any dish for added bite such as gambas al pil-pil.

Along with saffron, to create the perfect paella, the ‘paellero’ or paella pan is a hugely important piece of Spanish kitchen equipment. This large round shallow pan has been used for generations to prepare the world famous Spanish dish of fish or chicken and rabbit with rice. There are different variations of pan available but the most important feature is that it must be large enough to cook a dish for all the family!

The earthenware dish or ‘cazuela’ makes a regular appearance in the Spanish kitchen. Available from the very small for serving tapas, to the enormous, they are such a versatile piece of cookware that no Spanish kitchen is complete without one. They can be used over an open fire, on the barbecue, in the oven or over the hob, plus they retain the heat after cooking – perfect for gambas al pil-pil, a classic spicy dish of chilli and garlic prawns. To get the best out of your cazuela, soak overnight before the first use and heat to temperature gently.

For larger dishes, such as the traditional winter ‘cocido’ or stews and soups, the Spanish ‘olla’ or large casserole dish which is fat in the middle and narrow at the top and bottom, is vital in the Spanish kitchen. Available in a variety of materials, it is great for cooking over an open fire.

No Spanish kitchen or indeed household should be without the Serrano ham, cured for at least a year high up in the mountains, the Serrano ham is the cornerstone of traditional Spanish gastronomy. The Serrano ham is found in all bars, restaurants and Spanish kitchens and is kept on display for easy access in its specialist jamonero or ham stand. The Serrano ham, when carved in wafer thin sliced using the specialist ham carving knife, also an essential in the Spanish kitchen, makes for the perfect tapas or raciones dish. Simply drizzle with olive oil or serve with almonds, manchego cheese or broad beans for a truly authentic Spanish delight. The best thing though about having a Serrano ham permanently in your kitchen, is that you can just carve off a slice whenever the mood takes you.

The leftover bone of the ham is used to make a stock or ‘caldo’ essential for adding flavour to soups and stews.

Another Spanish classic is the ‘Tortilla de Patatas” or Spanish omelette, which is truly delicious, simple to make and requires only the most basic of essentials from the Spanish kitchen. Always keep at least a dozen eggs in your Spanish kitchen as you will need at least eight to make a good sized omelette. Potatoes and onions are also vital in many Spanish dishes and red onions are often found in salads as they are sweeter and have less bite.

Never be without a few fresh, ripe tomatoes as the Spanish enjoy them almost daily in many different ways. Fresh juicy chunks are great in salads and one or two sliced with a drizzle of olive oil are popular to finish off a meal. Fresh tomatoes are often chopped or blended then slowly reduced to create a lovely homemade tomato salsa, used either on its own or added to other dishes such as spicy chorizo with pasta. For a variation to your Spanish style breakfast, chop a tomato in half and rub it over your toast with a drizzle of olive oil and some slices of Serrano ham – perfect.

The ‘barra’ or French style stick of fresh bread is a daily essential too. It is served with every meal and many Spanish people just can’t eat a meal without it!

Wine is also an important part of Spanish eating culture and cooking. Red wine is enjoyed at meal times while a nice bottle of white always goes down well as an aperitif. Keep white wine handy for use with chicken dishes or steamed mussels – a favourite at the table. Rabbit and beef dished are enhanced by a drop or two of red wine so have a bottle in the rack. Spanish wines are among the best in the world but needn’t be expensive so you can enjoy that added extra of Spanish warmth without breaking the bank.

Many of these Spanish kitchen essentials are found easily and are indeed used everyday in other types of cooking, what makes them special is how they are used. So stock up, get creative and add a bit of Spanish sunshine to your table.

Article Source: http://www.articlesbase.com/nutrition-articles/the-essential-spanish-kitchen-103744.html

About the Author:

Iain Macdonald regularly contributes to gourmet food publications and is the co-owner of www.orceserranohams.com

It is said that the andalucians and indeed the Spanish eat more food than their European counterparts. This may be true, but it is the manner in which the local people approach their meals that is so special.

First up is of course breakfast. However unlike the British where breakfast traditionally involves a large fry up or cereal topped with fruit followed by toast, the Spanish breakfast is the smallest of the day. Usually the day begins with a cup of tea or coffee or a glass of milk or a batido (chocolate milk drink). This is often accompanied by biscuits of some sort. In the ‘desayuno’ or breakfast section of the supermarket you will find all manner of biscuits from the healthy high in fibre ones to the kid’s varieties packed with calcium and chocolate for good measure.

The true Spanish breakfast however is usually between 10 and 11am. Bars suddenly become full of people enjoying a ‘bocadillo’ which is a large sandwich made with French style bread. This is usually served with coffee, often with a drop of the local liqueur or even a beer. It is not uncommon, as you drive through the villages, to see workers sitting around with their sarnies and a communal bottle of beer which is passed round for all to share.

Apart from the bocadillo at mid morning, other traditional Spanish breakfasts include bread or toast rubbed with garlic or tomato a sprinkle of salt and olive oil. Then there is the ‘pan con tomate y jamon’ which is bread rubbed with a ripe tomato, thin slices of Serrano ham and a drizzle of olive oil. As the Spanish don’t usually break for lunch until at least 2pm, this hearty mid morning snack is essential to keep them going.

Lunch is typically between 2 and 3pm but can go on until at least 4 or 5pm. This is especially true in Andalucia during the summer months as it really is too hot to do anything much and lunch time is an opportunity to have a good meal, get out of the sun and enjoy a siesta.

When a Spaniard says ‘medio dia’ he is referring to midday but here in Spain midday is not 12 o’clock but rather 2 o’clock as that is the midday break for lunch. Lunch is the largest meal of the day and can involve many courses, and not just for special occasions. There is usually a salad, followed by a starter. Then comes the main course with accompanying vegetables served separately. Then you will have dessert, coffee and sometimes liqueurs. Not surprising then that a long lunch break is required and a siesta a necessity after all that eating. The Spanish do enjoy a long walk after lunch and in cooler weather you will see families and friends out for an afternoon stroll to work off their large lunch.

Before lunch however, comes the famous ‘tapa’ tradition. Workers on their way home will often stop off in a bar to enjoy a drink and a chat with friends. This is the time when the tapas are usually at their best and you can get a little free sample of what is on offer for lunch in the bar that day.

After lunch and a siesta or a stroll, the working day usually begins again at four or five depending on the type of business. In some places shops don’t open again until at least six or even seven pm in the summer months. It is not surprising then that dinner is a very late affair. There are, however, plenty of opportunities in between lunch and dinner to take advantage of a ‘snack break’ to keep you going. After children finish school, they often enjoy ‘merienda’ which is just a drink and a biscuit. Then there is ‘la hora del aperetivo’ round about 7 or 8pm and pre dinner tapas anytime between 7 and 9 pm.

Due to the late lunch and seemingly constant snacking in between, dinner doesn’t usually happen before 9pm. Although smaller than lunch, the Spanish evening meal is still a social affair with the family sitting down together. Dinner can consist of two or three courses, or a bbq in the summer but sometimes it is just a yoghurt and fruit or something light such as a bowl of rice with vegetables or a bowl of soup. A light evening meal or supper is often the case during the winter months when children and parents have to get up early for school and work.

Holidays and fiestas however can often mean dinner at 10 or 11 pm and that is just the start of the evening. The Spanish are apparent night owls and young and old can be seen taking to the streets well after midnight enjoying the festivities or just frequenting the bars to chat and be social with friends over a drink and a tapa of course!

We mustn’t forget of course the constant slicing of and nibbling on the famous Serrano or Iberico ham throughout the day whenever the mood takes you!

You do wonder then, after so much food and drink is put away each day, how the Spanish are not as big as houses. The Spanish are very social people and enjoy a taste of something here and a nibble there with friends and family. Plus there is the healthy Mediterranean diet of fresh fruit and vegetables with local fish and meat produce accompanied by plenty of olive oil. It is the quality of the food along with the social way in which it is eaten that makes the gastronomic culture here so special.

Article Source: http://www.articlesbase.com/nutrition-articles/eating-culture-in-andalucia-233579.html

About the Author:

Gayle Hartley is a food writer living in Granada Southern Spain and co owner of Orce Serrano Hams.

www.orceserranohams.com