Terra Alta, meaning high ground, is a Spanish wine region situated in the south-western tip of Catalonia, where low mountains and valleys extend south to the border with the Teruel province. This is a geographically diverse region, but with two very prominent features: the eastern end of the province, which is layered with craggy mountainous terrain highlighted with peaks of the Espina, Pàndols and Cavalls mountain ranges rising between 600 and 1200 meters. The western side shows its rich rolling valleys filled with olive, almond and hazelnut orchards intermixed among expansive vineyards.

Additionally worth noting is that the western end of Terra Alta is the precursor to the Ebre Depression. I trust you have no idea what the Ebre Depression is? No worries, nor did I before this article. The Ebre Depression is an orographic barrier which acts as a solid wall, forbidding the Mediterranean air to flow through. The benefit of this natural barricade for vines is that it creates extreme climate conditions in both the summer and winter; in addition to a lack of rain. Limestone and clay, low in organic matter, allow for good aeration and drainage.

Historically, the road from Zaragoza to Totosa meandered its way directly through this region during Roman Times allowing for settlements, which in turn, let to the first planting of vineyards. Later, in the medieval times, it is suspected that the Knights of Templar also grew vines in Terra Alta, but as result of the long distance between the vines and local markets and the sea, they were most replaced with olive trees. However, in the 19th century, this upcoming wine region had gained fame for its ‘amber blanc’ oxidised …

Allow me to begin this post with the pronouncement that I am an English teacher and have been one since my arrival to Spain almost two years ago. The difference now being that in Barcelona, I am kindergarten teacher as opposed to a language teacher to multinational companies. Obviously, it has been quite the transition.

Not only has it been a transition learning how to be a language teacher to small children, but it has also been a transition as an American in a Spanish school. When I was approached with the project of teaching children about winemaking, and that part of the project would consist of taking 55 five-year olds to Bodega Torres approximately 1 hour south of Barcelona, I was a bit shocked. Allow me to give you a moment to ponder the thought of 55 toddlers in a bodega….overwhelming, isn’t it? For those of you who are not familiar with Bodega Torres, I can tell you that they are one of the largest wine and brandy producers in the world, exporting to more than 120 countries worldwide. This winery is so expansive that their wineries are located in three different continents with the intention of hitting Asia in the future. Currently, they have wineries in Spain, Chile and the United States. Therefore, it goes without saying that having a tour by this Bodega is quite impressive and one that I was really excited to do with the children.

However, as mentioned, I am an American, and the thought of taking toddlers to a Bodega that makes wine sent strange and uncomfortable thoughts in my head as to what parents might say in the States. “What! You want to take my little innocent Timmy to a winery! What kind of horrific people are you? Why would anyone want to introduce a child to wine at such a young and impressionable age?” It then dawned on me that we now live in the middle of an enormous wine region which has been cultivated as such for centuries upon centuries. Winemaking here is the equivalent to corn harvesting in the Midwest. It is so integrated into the culture that if you yourself do not have a direct connection to winemaking, I guarantee that someone in your family does. Therefore, taking a group of children on an excursion to see how wine is made is not dangerous, frightening or a form of mind-corruption as it might be seen in the States. It is merely a part of the everyday life here in Catalonia.

N.V. Cellar Cal Menescal Tarragona Vermouth - Spain, Catalunya, Tarragona (10/5/2006)Pours a deep brownish red with a medium intensity. The nose is intense and intoxicating inviting you to inhale deeply it reminds me of some bitter Italian after dinner treats that I’ve had in the past. Light wood notes come in and you get the feeling that there is some dried fruits floating around in there though hesitant to show their faces through the weedy underbrush. In the mouth first a strong rush of sweet that becomes well balanced as you finish where you get a touch of bitter herb and a strong acidity that refreshes the mouth. I know I love vermouth and might not be un-biased, but this thing rocks with rich dried fruit flavors, raisins, and then the herbs, rosemary(light), anise, thyme, rue and more. Cherries and rich grape reductions make up the balance. Tasty treat!

Sumoll
Pronounciation: Soo-mole
How often do you go googling for something rare and unheard of only to find several references with the exact same description cut and pasted from one site to the other? In the end, you have no clue as to who first posted on the subject as opposed to who conveniently stole content from the original article. Thus was my problem when researching a new grape I stumbled across, Sumoll. It had been recommended to me by a wine shop here in Barcelona called Vila Viniteca. If you google Sumoll, you will find it defined in both on English and Spanish websites as:
Sumoll Black
Grown in the area of Artés (Barcelona) and in the DO Conca de Barberá, although it is not covered in the regulations governing this denomination.

I was never able to find a Sumoll referred to as “white”, therefore I concluded that there might not be a reason to label it “black”, as described by some websites. Further research showed me that Sumoll has also been used in grape alchemy and is responsible for the following grapes (via Vinodeversity.com) in Australia.

2005 Sumoll Rosat, Pardas - Spain, Catalunya (9/1/2006)100% Sumoll - 13% alcohol
Deep reddish color though very light at the rim. The nose is very restrained with a mineral and cherry pit aroma that hits you after some agitation in the glass. This slowly gives way to some light vanilla, raspberry and more wet stones like aromas. In the mouth this wine is fully dry and very fresh on the palate. Flavors are primarily of cherry with a restrained quality about it. Juice like with a floral/herbal quality towards the back of the mouth. Minerals is what I think of but in a stone fruit sort of framework. A light hint of spice weaves it’s way in and out as you sip on it. Really a intriguing wine with a ethereal quality to it. YUM!

N.V. Po-Canals Catalunya Can Palet - Spain, Catalunya (9/1/2006)Light yellow gold. Bright and alive wuth a sweetart nose, pineapple and white flowers. Pure and delicate yet overall quite aggressive nose. Medium weight with a nice soft creaminess. Pineapple with a light bitter lemon peal on the finish, and creamy citrus with some nice peach flesh. Fun wine.

Restaurante SomoRЯostro
Sant Carles 11, Barceloneta
Barcelona
93 225 0010
Website

Restaurante SomoRЯostro sits on its own block in the Barceloneta, a Barcelona neighborhood that stretches like a finger between the port and the sea, long inhabited by fishermen and their bars. Named for a colony of Southerners who migrated here in the 1950’s to work in the gas factory, Restaurante SomoRЯostro is its own ethnic haven of both international and local flavors and gastronomic heterogeneity expressed through the skilled hands of three young chefs hailing from Finland, Mexico and Barcelona, and accented by the excellent service provided by our Ecuadorian waiter and the manager, Guillermo, who is from Murcia. This modern, yet cozy, bistro has two dining rooms with a total of about 10 tables, but the highlight is without a doubt the tiny bar in front of the completely open kitchen where you can watch the black-clad chefs making your dinner of langoustine salad with red endives, roasted nuts, plums, mixed greens, edible flowers, and slivered sea salt; monkfish with litchi sauce on savory rice with shellfish; or roast lamb with chocolate sauce. Only open for dinner, the menu changes every day depending on what the market has to offer, but always includes 4 appetizers and 5 main dishes (2 meats, 2 fish, and 1 vegetarian). The food is not only beautifully presented, delicious and almost impossibly fresh, but the portions are ample, achieving that delicate balance between –highly creative and inventive cuisine and honest well-prepared food that you would actually love to stuff your face with on a daily basis. The owner, Andrés Gaspar, has also paid attention to the wine list which is varied but has a good selection of Catalán wines and cavas. We had the Loxarel Gaia, …