The End of the World

In Gourmet Magazine, Portugal on May 30, 2012 at 8:34 am

What comes to mind when you think of Portugal? I always think of this bag that I used to have.  It was a sturdy knit material with wooden handles and covered with figures of shadows of people dancing.  My mom picked it up while traveling in Portugal years ago.  I loved the look of it and the feeling of carrying around something so interesting, but I lost it at some point during college (Oops. Sorry, Mom).  I think of Vinho Verde too, especially since we are coming into that sultry time of year when we pretty much  start drinking it in place of water…

And even though Vinho Verde comes from Minho in the far north, and this Gourmet Holiday piece that I want to share with you is a compilation of its author’s travels around the towns of Algarve in the south of that rectangular country, I thought I’d pass along some of my favorite bits of its pages…written almost a whole 30 years ago…oh boy…

Gourmet, The Magazine of Good Living, Volume XLI, August 1981

By Doone Beal, Photographs by Ronny Jacques

The Hundred-Mile Coast of the Algarve, Portugal’s southernmost province, stretches from the deltas of the Guardiana and the Spanish border in the east to the romantic promontories of Sagres and Cape Saint Vincent in the west. It was from this rocky coast, called the “fim do mundo” because it was the end of the then known world, that Dom Henrique o Navegador (Henry the Navigator) planned his eventual sea routes to India.

The Algarve derives its name from the Arabic “el gharb”, which means “the land beyond”. The Arabs occupied the area for several hundred years until the Christian reconquest toward the end of the thirteenth century, and they left behind- among many things both tangible and intangible- the tall fretted chimneys, like vestigial minarets, that grace the low, white farmhouses.

Just along the coast from Quinta do Lago is the archetypal fishing village of Albufeira. Its exquisite little chaurches and houses terraced down the hillside, all white and terra-cotta, and its stout painted boats drawn up by the harbor are irresistibly picturesque. A myriad of boutiques, cafes, restaurants, and discotheques cater to the thousands of people drawn to the village.

Portugal is still rewarding territory for antiques and bric-a-brac o of all kinds, and walking through the Arco da Vila into the old town that curls up behind the harbor I found a treasure of its kind, Galeria da Se, in a corner of Cathedral Square. Its floorboards so rickety that everything tinkles and shakes as one moves around, the shop is crammed with old pewter and silver, faience plates, scraps of silk, gilded cherubs, alabaster urns, and candelabra, as well as furniture, much of it from dismantled convents.

A friendly, prosperous town, Faro has for its size a prodigious number of shoe shops, chemists, and banks, including one whose name always delights me, the Espirito Santo (Holy Ghost). The port’s prevailing smells are a bouquet of sea salt, tar, and fish, combined with crushed olives, vanilla, baking bread, and freshly ground coffee.

Praia da Rocha was the original watering place of the Algarve. It was a going concern long before the coast became fashionable, as witness to some charming old villas and the endearingly Victorian-looking BELLA VISTA, which ruled the hotel roost of its day. It is the natural resort for Portimao, the biggest and busiest port on the coast. Here sardine and tuna canning and boat building account for much of the activity- as does the morning fish market, which is quite a sight (and sound) to behold.

The ducklings, crisp outside and succulently tender within, were prepared with the apparent simplicity of a master hand and garnished only with a sliver or two of orange. But art conceals art, and the preparation was not as simple as it seemed. With the ducklings we drank a light red wine from the Duoro.

It is heading westward toward Sagres that one finds some of the most unsullied stretches of both coast and country: fields striped with crops, low, white farmhouses, and villages where the pastel-colored church belfries tower like huge Baroque flowers over the orchards…Sagres was the sacred promontory (hence. its name) where, the ancients believed, the sinking sun sizzled as it fell off the end of the world into the sea.

The Whole Kebab

In Turkey on May 13, 2012 at 4:11 pm

A temporary sign. I kind of like it though. How about you?

I’ve got to start off here with full disclosure on all of the lovely things I am about to say about Mahzen Grill, a Turkish restaurant that a friend of mine recently opened in Williamsburg, Brooklyn.  Adem Turkmen, owner/chef/sommelier, veteran of the NYC restaurant business, and native of Turkey, is the epitome of generosity.  When I visit Mahzen I am spoiled with the dreamiest flavorful food, more wine than I should drink, colorful stories, and sweet friendship.  So, of course, I’m as biased as biased can be.  Nevertheless, I believe that it is Adem’s sort of welcoming disposition, the natural-born host, that makes a successful restauranteur

One of the most interesting things that I want to share with you about Mahzen Grill is the wine list.  Mahzen is the place where I was first introduced to Turkish wine.  Where has this been all my life?!  was my reaction to my first encounter with Sultana de Denizli, a white wine that tasted a bit like a briney, confected seashell.

Image snagged from http://data.un.org/Default.aspx

Though wine is not something we usually associate with Turkey, it has been produced there since, well, since the beginning of wine.  With the Black, Aegean, and Mediterranean Seas all around, the Euphrates Valley in the east, elevations toward the country’s center reaching up to about 4,000 feet asl, various microclimates, mineral-rich mountains, and seaside soil, Turkey couldn’t be better situated in location or natural resources for quality winemaking.  Which was what was happening there with those fun-loving Persians, until the Ottoman Empire came along at the very end of the 13th century, and with it the Muslim religion.  No alcohol, yo.  No fun either.  Damn.

The stunted growth of promising wine producing regions can be seen throughout history thanks to challenges such as religion, pylloxera, and Prohibition.  Don’t let it keep you down Turkey!  Let your phoenix rise!  And it is doing just that with the help of a few dedicated wineries, including Kavaklidere, which is the main Turkish producer on  Mahzen’s list.  There are also a number of noteworthy Italian wines going on, but let’s keep to the east today.

Turkey is actually among the world’s top grape producers by volume, though many of those grapes don’t make it into wines.  Ampelographers have identified hundreds of vitis vinifera varieties indigenous to Turkey.  International grapes are being planted in place of the homeboys, and so many of these typical vines are at risk of becoming extinct.  Varieties like Emir, Sultana, Narince, Bornova Misketi, Kalecik Karası, Çal Karası, Boğazkere, and the grandest of them all, Öküzgözü, which has the potential to make full, age-worthy wines.  These are found in regions of diverse terroir: Thrace, Çanakkale, Manisa, Izmir, Denizli, Ankara, Tokat, Nevsehir, Elazig, and Diyabakir.  Pronunciation of the regions and varieties may be a little intimidating when reading the words.  When you hear them spoken in their lyrical language, it all makes sense.  Like anything, just give it a try.  Speak it out loud.  Let those “Z”‘s roll….

And how are the wines?  It is hard to offer a real rundown as I have tried only a handful, all from more coastal regions.  They were unctuous in body, as though they have some essence of olive oil.  But still remarkably vibrant, high in acid, and overall some of the most pleasantly unusual wines I have tasted in good while.  I will certainly be on the lookout for more and more.

The most important thing, though, is how they pair with Turkish food, and that is the key to their brilliance.  When together, all is right.  When matched with dishes steeped in tradition- stuffed grape leaves, bean cakes (way more glamorous tasting than they sound), zucchini pancakes (fried, yet so fresh), branzino, (bone-pickin’ goodness), lamb shish kebob (fugghet about it), it all makes sense.  Appropriate, exotic, regional tradition right here in Brooklyn, NY.

This Sultan of Swing demonstrating how to properly hold a cup of Turkish tea.

Ob-La-Di

In Wine around the Web on May 3, 2012 at 10:41 am

Source: luellaloves

Just a little something I wrote for one of my favorite blogs, written by two of my favorite people- Sister Disco!  A sort of  glimmer of some of the rosés that I am admiring lately.  Not too difficult to come up with as rosé, in general, is my year-round go to.  How about you?

Don’t be afraid to go down that path.  You can ride a bike…or a unicycle, or a scooter if you prefer…

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