Liquid Gold

We all know about wine tasting. Spit or swallow. You may have temporarily forgotten but, if you're mature and British, you'll know the wine tasting competition in Tales of Terror with Peter Lorre and Vincent Price. If it temporarily escapes your memory then YouTube remembers it.

Maggie, who I live with, appreciates wine. One of her many cultural endeavours is visiting bodegas (wineries). She makes me go along even though I'm more beer and brandy man myself - apart, not shaken or stirred Mr Bond. The normal routine is that you pay for a bodega visit and see a few vines, some steel tanks, some big rubber hoses, some oak barrels and, finally, the wine tasting. That's the bit most people, except the designated driver, like best. You get to drink three or four or five glasses of wine from the bodega, usually with a bit of ham and cheese to nibble. There are lots of variations and each of the wineries tends to have a different emphasis. The quality of the explanation and what you get shown also varies, but almost all the flaws are swept away by the wine tasting. Don't think bar though, think education. The tasting session will involve lots of information about what makes a wine better or worse and ideas about the process of wine tasting.

Some time ago, I found out that the Estrella Levante brewery in Espinardo, Murcia did tours and tastings. Now beer sampling sounded more up my street. The tasting session at the brewery was really well organised, with a sort of placemat that had tips about tasting the beer, a scoring system based on several characteristics and other ways of deciding about the quality of the stuff you were pouring down your throat. The placemat wasn't exactly astrophysics, but it certainly added to the audience participation in the tasting session.

Now, wine and beer tasting sound perfectly routine to me, but last weekend we tried something new and went on an oil tasting session. Not, you understand the Castrol type product but olive.

If you're a wine drinker and if red, white or rosé is no longer precise enough you may have got into the habit of asking for the Lithuanian Chardonnay, the Australian Petit Verdot or maybe an Argentinian Malbec. Apparently, it's similar with olive oil. Oil buffs don't just check that it's extra virgin - instead of virgin or refined oil - they worry about the variety of olive. The quality oils are made from this or that olive, and just like wine, or whisky, there is also blended product. The oil we are talking about for tasting is only the best, that's virgin extra; the stuff that is extracted in the first pressing of olives harvested recently and directly from the trees. There are lots of other olive oils that are cheaper and come from the second pressings or use some sort of chemical extraction process, but the pukka stuff, the quality stuff, is extra virgin.

There are at least 1,000 olive varieties. I nearly remember the names of two; Picual and Arbequina. The Arbequina gives a nice, easy-to-use, smooth sort of oil; the Picual is a bit spicier, a bit more bitter. Nowadays, if I'm visiting someone in Spain, I know that olive oil as a gift will go down well, and also that there are loads and loads of mills spurting out quality product alongside the everyday stuff. 

When we went to the Deortegas almazara (oil mill), near Yecla, we tasted oils made from five different varieties of olives - Arbequina, Picual, Cornicabra, Hojiblanca and Frantoio. We also tried a blended oil. Just like the Estrella brewery, this almazara provided us with a placemat with some hints as to what to look for. The oils were presented in little blue glass bowls, and we were told that cupping the glass to warm the neat oil before we drank it would release the full range of aromas. The blue glass is to hide the colour, as there is, apparently, a common belief that the greener oils are better, whereas in reality, it's not the colour but factors such as taste, smell and viscosity that mark the quality. Indeed good oils can vary in colour from light yellow or gold through to geen. It simply depends on the variety, time of harvest, and the region where the fruit is grown. Once we'd drunk the oil, we also tried the same oils on good white bread. The idea is that bread is the most neutral carrier for the oil. It was noticeable how the bread affected the taste.

We've done lots of oil mills in the region before, and we've often sampled their wares, but this was the first time that we've done a structured cata (tasting). I thought it was good fun. I also thought how interesting it would be for visitors. An added plus was that unlike the wine catas, where I always seem to be the driver, on this occasion I could join in without worrying about causing accidents or taking breath tests on the way home. So a good activity for Methodists as well as vegans.

The photo at the top shows the fanlike attachment that goes around the olive tree which acts as a net to catch the fruit when the tractor shakes the tree.

The almazara we visited was Deortegas though I'm sure there are many more.

Keep it simple, stupid

I bought some porridge oats the other day. The supermarket ones were missing from the shelf so I shelled out double the price for some branded ones, Oatabix. There was a label on the side of the packet. It was a bit like the label you get on electrical goods to show how energy efficient they are. The one on food is called Nutri-Score. I'd never seen it before but it's simple enough. Green is good, orangey yellows are okey dokey and red is a certain ticket to purgatory.

Apparently the French invented the label using some UK Food Standards Agency scoring system. It uses seven indicators: energy (lots of calories) -bad, sugar -bad, saturated fats -bad, sodium -bad, fibre - good, protein - good. So far, so good. It's not that hard to see the sense. Obviously it's an oversimplification but that's the idea; to make it simple and fast. I think it's a good idea.

Now, imagine you're Spanish and you think that the Mediterranean diet is the bee's knees even though you actually eat McDonald's and Domino's pizza when the opportunity arises. The shorthand idea of the Mediterranean Diet is about lots of salads and fruit, a good deal of wine, some nuts, plenty of fish and litres and litres of olive oil. In fact, apparently it's much more complicated, it's a whole lifestyle. I wrote a blog about it a while ago should you care to look.

So the Spanish Government has recommended the NutriScore labelling system (EU laws don't allow countries to unilaterally impose their own food labelling system so it can only be a recommendation). The trouble is that it gives extra virgin olive oil a sort of midway label and that other star of Spanish cuisine, jamón ibérico (a cured ham), a similarly coloured label. Yesterday on the TV news journalists were out in the street with a can of diet Coke in one hand and a plate of 5Js Iberico ham in the other asking people which they thought was healthier. They did the same with tomato ketchup and olive oil. You can imagine the indignation.

And just how do you get to be extra virgin?

I find it vaguely amusing how the Italians seem to get there first. Here the tiny strong black coffee is called a solo but buy one in Teignmouth in Devon or Alberona in Foggia and it'll be an espresso. Expensive British coffees have Italian names. Another example is Spanish ham, the Jamón Serrano. Commonplace here but, when I want to describe it to visiting Britons, I find that I need to describe it as Parma ham so they know what I'm talking about. Spaniards by the way call the British floppy boiled ham York Ham - jamón York.

Spaniards are often particularly narked about oil. Oil in Spain means olive oil. The default is olive oil. If, for some strange reason, you want another type of oil then you have to be specific - corn oil, sesame oil etc. Even if the Mediterranean Diet is besieged on all sides by hamburgers, pizzas and kebabs the oil is still an essential part of the Spanish diet. Obviously enough it's easy to buy Spanish oil here but it's not difficult to buy Italian oil. What upsets Spaniards is that they believe, and it's true, that lots of the oil sold as Italian is actually produced in Spain. Spain produces about 45% of the World's olive oil and Italy about 20% but, again, Italian oil has a much better reputation than Spanish oil so the Italians can sell more than they produce. To meet demand the Italians buy olive oil from other places and bottle it up as Italian. I should say that the saffron producers of Novelda do much the same with product from Iran but I'm Spanish nowadays so we'll have none of that disloyalty.

We have an oil mill, an almazara, in our village, in Culebrón. From sometime in November through to as late as January lots of local producers, from Britons and Dutch residents with baskets of a few kilos of olive through to local farmers with trailer-loads of fruit, queue up to sell their olives to the mill. Watching the process it all looks very straightforward. Onto conveyors, through presses and into bottles. The oil from Culebrón isn't sold in nice bottles with nice labels. It's sold in big five litre plastic bottles with a very basic label. The last time I looked it wasn't even labelled as extra virgin (that's the one that's just cold pressed fruit) and I'm sure it would be if it were so there must be either second press or processed oil added. It is, though, a good product at a very reasonable price.

I haven't really noticed the price recently but, over the years, we've paid between 13€ and 20€ for five litres of Culebrón oil.  The price goes up or down each year dependant on the quality and abundance of the crop. What always amazes me when we pop over to the bodega to get a few bottles of wine is that other people are buying the oil in industrial quantities. I presume that some of it is for restaurants and the like but Spanish cooks do use a lot of oil. All you need to do is to watch any cookery programme or go to get a cheap meal (which will be dripping with the stuff) to see how.

There's a newer oil mill inside the Pinoso boundaries called Casa de la Arsenia out Caballusa way. Their marketing strategy is completely different to Culebron's. They do sell oil in mid sized two litre containers, either organic or not, at around 6€ or 7€ per litre but their marketing goes into the classy looking half litre heavy, opaque green glass bottles with gold lettering and a strange name. One variety uses the arbequina olive which has a very light flavour and the other uses picual which has a much more intense taste. The price on their website is 12.50€ for the half litre bottle. So five litres of that oil would cost 125€.

Last year we went on a wine and oil trail in Yecla. We had breakfast at an oil mill, a mid morning snack at one winery and a sweet course at a second bodega. Interesting and inventive sort of day. The oil mill, Deortegas, had several different oils most of them based on different olives but there were also some flavoured with, for instance, wild mushrooms. The usual thing when tasting oil is to dip bread into it but we talked to a couple of blokes who were tasting their oil directly from glasses. The bread changes the flavour they said. Spaniards take oil seriously.

Lovely

Just a bunch of assorted trivia that has tickled my fancy in the last couple of days.

There are a lot of stars in Culebròn. That's probably an incorrect assertion. I suppose there are exactly the same number of stars as there are anywhere but lots of them are easy to see from Culebrón because we get lots of cloudless night skies and there's very little light pollution. That's not quite true either because, at the moment, we have a dazzling Christmas light display which, for the very first time this year, features a spiral of LED rope around the palm tree. The Geminids meteorite shower was flashing across the sky all last night though in an even more dazzling display. Lovely.

We went to the flicks yesterday evening, we often do. We'd been to visit someone and we were a little late away; we went the long way around so we arrived at the cinema a few minutes after the advertised start time. The cinema we often use shows the sort of pictures that don't always attract a lot of advertising. So, sometimes, if the start time is 6.15 the film actually starts at 6.15 but, then again, if it's a bit more Hollywood, the 6.15 film might not start till 6.30 after the trailers and ads. Whilst Maggie waited to buy the tickets I went to have a look at the monitors to see if the film had begun. If it had we had a second choice. The manager, who was on ticket collection, said hello, lots of the staff greet us by name nowadays, and asked me which film we wanted to see. I told him. It was due to start 10 minutes ago he said, but there's nobody in there so I'll start it when you're ready. A private showing and to our timetable. Lovely.

Bad keepers that we are we'd missed the annual update of the vaccinations for the house cats. I took them both in today. I was amazed - apart from the chief vet everyone that I saw in the vet's surgery/office is doing or has done at least a couple of English classes with me. Of course I shouldn't be driving but I thought the 5kms in to town wouldn't hurt. As I drove Bea home she had a bit of an accident, bowel wise. She's not a big fan of car travel. At the exact moment that the stench of her reaction assailed my nostrils the very obvious yellow van of the bloke who looks after my motor went the other way. He flashed his lights in greeting. I would have waved back but a bit of chrome trim chose that exact moment to fly off the front of the car and bounce off the windscreen. I went back to get it later, on the bike, and fastened it back on to the car with duct tape as a temporary repair. Lovely.

And finally, yesterday, we passed the bodega/almazara in Culebrón. There were a stack of cars and vans queuing to hand over their olive crops to be pressed into oil by the almazara, the oil mill. The bodega, the winery, did its stuff back around September time. So I strolled over with the camera to take some snaps. I have no idea what the process was but I liked the small scale nature of it. Little trailers full of olives, plastic bags full of olives, people standing around and chatting waiting to have their crops weighed in. The cars are obviously modern enough but the process is probably as old as the hills. Lovely.

Oiling the wheels

One of my standard responses to anyone who asks for a description of Culebrón is to say that we have a restaurant, a bodega and a post box. I should perhaps change the bodega to say bodega/almazara because Brotons produces both wine and olive oil. A bodega (in this sense) is a winery and an almazara is an oil mill

I went to get some oil the other day and I was a bit shocked when Paco, one of the owners, wanted 20€ for the five litre plastic bottle. It wasn't the price that was a shock, it was the difference in price between this and my last purchase. I'm sure it was 15€ last time. 

On the label the description of the oil says that it is de extracción en frio which means that it is cold pressed. I don't quite know what that means. My, very simple, understanding of olive oil is that the very green stuff, the extra virgin olive oil is the best, produced from the finest olives, whilst virgin oil is made with slightly riper or damaged olives which makes it slightly more acidic. Olive oil labelled simply as olive oil or pure olive oil is, usually, a mix of both pressed and refined oils. I think there is European legislation to say that any oil labelled virgin must pass a taste test and have been extracted from the olive by pressing rather than by chemical refinement. Because the label from our local almazara doesn't say virgin or extra virgin I can only presume that it doesn't reach the required criteria. 

Now there's another oil mill in Pinoso over towards Caballusa, near el Prat called Casa de la Arsenia. They produce virgin olive oil. They sell oil in half litre heavy bottles that look as though they are ceramic rather than glass. The name is a little more complicated- Ma' Şarah - with the apostrophe and that funny s, the typeface on the bottles is fancy, the colour scheme is chosen with care to look "organic" and "quality" and they stress the olive variety - either the more intensely flavoured oil made with picual olives or the lighter oil made from the arbequina variety. I bought some - one variety cost 9.40€ for half a litre and the other one costs 9.90€ which makes it about five times as expensive as the stuff from Brotons. They do five litre plastic bottles too, both organic and ordinary, with a mix of both olives.

So in one place we have traditional Spanish marketing and, in the other, “value added” through labelling, aesthetics and increased quality. Something similar is happening with the wine around here, well in Spain actually. Spain is usually listed behind Italy and France in global wine production though we were told in a bodega last year that Spain is now the largest producer in the world. There are several Spanish websites that say the same thing. Whatever the truth Spain produces a lot of wine and it sells most of it to other people who then put it into bottles, make it into sangria, sparkling wine or wine mixes. Most goes in big tankers to the French, Italians, Germans and Portuguese who turn the dirt cheap wine into something with value added, with nice labels, with cachet. Spaniards drink less and less wine and more beer every year but Googling around for who drinks most wine turns up very contradictory evidence. My best guess/synthesis is that, per head and in order, it's Andorra, Vatican City, Croatia, Portugal and France with an honourable mention for the Falkland Islands (Malvinas for my Spanish readers) at number 8 – the UK comes in at 29th. Quantity wise it seems to be the USA, France, Italy and Germany who top the lists but, whilst consumption in the USA is increasing, the French and Germans, like most Europeans, are drinking less wine each year. Expanding markets include Brazil, Canada and, inevitably, China.

A couple of years ago our bodega, Brotons, suddenly had new shaped bottles, new varieties, wine boxes, new labels and Roberto, the owner, became Robert. They were chasing a more sophisticated market. The same has been going on in Jumilla for a few years now and, in fact, all over Spain. When I visited the bodega in Pinoso the other day, which is the largest producer of organic wine in Alicante, it was obvious that they were on the same trail; new names, new labels and a few more barrels for producing crianzas and reservas down in the cellar rather than putting it into a HurTrans tanker  - HurTrans is a transport firm with its roots in Culebrón.

Increasingly Spanish wine, is Denominación de Origen – where all the grapes must come from the region, where there is a body to oversee the production of the wine to ensure that it is produced in such and such a way with such and such controls and that basically it's as good a product as the region can produce. Our local DOs are Alicante, Jumilla, Yecla and a bit further away Bullas. Again, Googling around, there is a slightly more prestigious classification which is Denominación de Origen Calificada or DOCa. The main difference that I can see between ordinary DO and DOCa is that for DOCa the wine must be sold in bottles. That suggests to me that it may be possible for someone to produce wine that fits the DO criteria but is then bulk shipped to, lets say, Marks and Spencer who bottle it up in the UK but label it as DO Jumilla or Alicante.

So upping the game on olive oil and on the wine. As we passed the el Cabezo salt dome the other day, in the charabanc coming back from the marble quarry and heading for a tour of the Pinoso bodega our personable mayor, Lazaro, was complaining that the salt shipped from Pinoso to Torrevieja as brine should be labelled as being from Pinoso. I've seen coloured, and expensive, salt for sale that says it's from the Himalayas. Marketing, marketing – all is marketing.