Silent Sunday: A Trip to Ribera del Duero and Rueda (Spanish Wine Regions)

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Five days, twelve wineries, and thousands of photos. To keep this post as concise as possible, I picked out the five tours I enjoyed the most. Each left an impression for various reasons, which I'll explain briefly below. 

In order of appearance:

BODEGA CASADO ALVIDES - RIBERA DEL DUERO
-Going into the vineyards to watch the grapes being harvested and tasting in their underground wine cellar from the 17th Century. 

BODEGAS MARTIN BERDUGO - RIBERA DEL DUERO
-This was the first winery we toured... and it says a lot that I still remember their wines. Each one we tried, the Tempranillo, Verdejo, and rosado (100% Tempranillo) were all excellent. Plus, the owner made us laugh (which was much needed after our travels).

DOMINIO DEL ÁGUILA - RIBERA DEL DUERO
-My favorite wine from all of the tours was the Picaro del Aguila Clarete, a rosé made with a blend of Tempranillo and Abilla, a white grape varietal that few vineyards grow anymore (due to the popularity of Tempranillo). 

BODEGA TRASLASCUESTAS - RIBERA DEL DUERO
-On their property, this winery has a structure that contains the mechanism used to crush grapes hundreds of years ago. It consists of a giant elm log, which is then lowered down using a system that involves a screw (also made from elm). All of the juice is then collected in a pool. (see above for photos from inside the building). 

Favorite wine: Rose Barrel Fermented (100% Tempranillo) 

BODEGA MARQUES DE VELILLA - RIBERA DEL DUERO
-One of the more thorough tours we went on. María Pinacho was one of only a few female winemakers we met on our trip. 

HERMANOS DEL VILLAR - RUEDA

-My second favorite wine from the trip: Oro de Castilla Finca de los Hornos 2015 Verdejo. 

Cabbage and Kohlrabi Slaw

CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET

I plan on sharing a few dishes inspired by my recent trip to Spain, but vegetables were what I craved when I got home. I ate more meat while I was away than I had planned (I have no regrets... it was all really good and totally worth it) and when I returned I just wanted salad. We had a few heads of cabbage and kohlrabi tucked in our vegetable drawer and then I came across a recipe in Ottolenghi's Plenty that called to me. His version has dried sour cherries, but I thought some fresh cranberries would be a great substitution. I didn't quite expect this slaw to be as addictive as it is. I think it's that combination of garlic and lemon, along with the tart cranberries and the beautiful crunch of the kohlrabi that keeps you wanting to go back for another forkful. 

CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET
CABBAGE AND KOHLRABI SLAW // A THOUGHT FOR FOOD WWW.ATHOUGHTFORFOOD.NET

Cabbage and Kohlrabi Slaw

Source
Slightly adapted from Ottolenghi's Plenty

Yield
Serves 4

Ingredients
1 medium or 1/2 large kohlrabi
1/2 white cabbage (8 to 9 oz)
Large bunch of dill, roughly chopped
1 cup fresh cranberries, sliced in half
Grated zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
1 garlic clove, minced
1/2 tsp sugar
Salt
Black pepper

Directions
1. Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. Slice the cabbage into 1/4-inch thick strips.

2. Put all the ingredients in a large mixing bowl. Use your hands to massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cranberries. Let the slaw sit for about 10 minutes.

3. Check for seasoning and, if necessary, add more salt. Transfer to a serving bowl.