Traditional recipes

Head to the Bierzo Region of Spain for Heavenly Wines

Head to the Bierzo Region of Spain for Heavenly Wines


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Spanish wines that are worth your while

This is a 70-year tradition.

What do a saint from Spain who lived in the third century AD, Burgundy, France, January 22, and the Bierzo wine region in Spain have in common? Heavenly wine. Vincent of Saragossa is the patron saint of wine growers and every year, for the last 70 years, a selected village in Burgundy hosts a wine and food extravaganza called Tournante de St.-Vincent. It’s held the weekend after St. Vincent’s feast day, which is January 22, and despite geographic and varietal differences between Bierzo and Burgundy, the mencia grape from Bierzo could be a long-lost sibling to Burgundy’s pinot noir.

Situated along the Camino de Santiago (the Pilgrim’s Route of Saint James to the Cathedral of Santiago de Compostela), the Bierzo region is a relatively unknown region in the Castilla y León region along the border with Galicia. This tiny corner of northwestern Spain is where the mencia grape has reached new heights, due in large part to trailblazing winemaker Alvaro Palacios and his cousin, Ricardo Perez. As younger members of the Palacios family in Rioja, they helped lead the resurrection of this ancient and forgotten grape and wine region.

Back in the 1990s, both men combed Spain in search of new vineyards and it was near the village of Corullón that they came upon grown-over, abandoned vineyard plots planted with a grape eventually identified as mencia. Cosseted along precipitous, steep hills with poor soils, Palacios’ old vines (between 50 and 90 years old) lie in 210 parcels of slate terroir. Genetically linked to cabernet franc, it’s believed the mencia grape was introduced to the area by medieval French pilgrims making the trek to Santiago de Compostela, mencia, despite poor soil, does well in these mountainous vineyards. Thanks to bio-dynamic cultivation by hand and horse, each plot produces breathtaking wine that has helped put Bierzo and the mencia grape on the map.

Summer Whitford is the D.C. Editor at The Daily Meal and also writes about food, drink, and travel. Follow her on Twitter @FoodandWineDiva, on Instagram at thefoodandwinediva, and read more of her stories here.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Castilla-Leon, modern cuisine, roasts and much more

Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname "España del Asado" (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb. 

The Aqueduct of Segovia is one of the most significant and best-preserved roman monuments left in Spain

These may be the main dishes of the local cuisine, but they are by no means the only ones. There are many others well worth trying which are prepared with all sorts of different ingredients. For Castilla-Leon, cooking is almost a cult.

The visitor only has to witness one of the many food conferences which can be dedicated to lamb, to pork, to game, to wild mushrooms etc. or take part in the age-old ritual called the "matanza" (home butchering), or visit the international trout week, to see just how important quality cooking is to the locals.

Yemas de Santa Teresa

Yemas de Santa Teresa: These sweet egg yolks are found all over Spain, but they are usually associated with Castile, and especially Ávila, the birthplace of Saint Teresa.

There are numerous books and novels which make reference to the local cooking, including Cantar de Mío Cid, which raves about its culinary delights. In Castilla, the chef prepares his dishes with great care: lamb, hare, rabbit, partridge, pork, fried breadcrumbs, trout and pickles.

This care is also reflected in the sweets, some of which are traditional recipes from old monasteries and convents, as can be seen in the name: "lazos de San Guillermo" (bow-shaped pastries), "yemas de Santa Teresa" (egg yolk confection), "toscas de la Virgen", "bizcochos de San Lorenzo" (sponge cakes), "virutas de San José" (fritters) which have often satisfied the hunger the pilgrims on the Camino de Santiago.


Watch the video: The celebrated wines of Spain - and the unique regions that create them (May 2022).