Getting To Know The Wines of Ribera del Duero

I don't profess to know much about wines (yet) but I like attending wine seminars because I learn so much. Most recently I attended a seminar for Ribera del Duero wines of Spain at Red O. The sommelier leading the seminar told us that there are three great wines of Spain: Rioja, Ribera del Duero, and Priorat. Ribera del Duero has higher elevation and thus greater diurnal shift. The hot summers ripen the fruit while the cold winters allow retention of acidity. This region is almost entirely planted with Tempranillo, and a third has vines that are older than 50 years.

Tempranillo is a thin skinned grapes which is highly aromatic. Apparently delicate grapes usually do not work well with oak but tempranillo is the exception to the rule. For the seminar, we tasted 5 different wines.

Bodegas y Vinedos Monteabellon, S. L. Avaniel 2011

This wine is 100% tempranillo all aged in stainless steel, which means it was meant to be drunk young.
Aroma: sourdough. Bright, good finish.

Bodegas Valdubon S. L. Cosecha 2010
The term "cosecha" (or sometimes "joven") means that there's been no oak aging. Just like the previous wine, this is 100% tempranillo in stainless steel, and ready to drink. Aroma: dill.
There's a sweet and sour character on the palate. I liked this better than the Avaniel. They're both 14% ABV but this tastes smoother.

Bodegas y Vinedos Ortega Fournier, S. L. Urban Ribera 2009
This wine has been aged in French oak for 3 months (which is not long enough for the next labeling, "crianza"). According to the sommelier, almost all across Europe, the wines in 2009 have a ripe fruit character, almost jammy. This wine is spicier and a little heavier than the previous, with subtle vanilla and spice notes.

Valduero Reserva 2004
This was even spicier than the Fournier, but still balanced. 

Alejandro Fernandez-Tinto Pesquera, S.L. Pesquera Reserva 2008
This wine was aged 2 years in American oak and a year in the bottle. This was heavier and had less acid than the Valduero but still tasted bright.

Next we had some bites from Red O and tried pairing them with the various wines.

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Cravings: Goat Stew at Mirak (Koreatown, Los Angeles)

I get inexplicable cravings for the goat stew (yumso tang) at Mirak. I say inexplicable but really, the explanation is easy: it's damn good.

Be it winter or summer, I would still crave this stew. Mirak is (of course) in a small strip mall in Koreatown, hard to find if you don't know what to look for. The yellow sign above the restaurant is all in Korean, but it does say Mirak on the window. Look instead for a sign for "Samil Plaza". There is a parking lot but it tends to be overrun, even when the restaurant doesn't look that busy.

The black goat stew is listed as "Goat meat spicy broth with vegetables served in hot pot". They charge per person, $15 each.

Goat stew for 2

The meat is gamey but the perilla leaves and spicy broth compensate for the smell, and the meat is also extremely tender! The broth is filled with chilies and mustard seed, incredibly flavorful but not overly spicy (if I could handle it, so can you).

Banchan and condiments

After you finish off the stew (if you don't, the ladies working there will heap what's left onto your plates), they will come by and start the finishing touch: kimchi bokkumbap (fried rice) in the pot using leftover broth. Here they make the fried rice with bits of dried seaweed which added a really nice touch.

Usually at the end of a meal for two I will have a container of leftover rice and goat meat, plenty for a meal the next day! Maybe not for office lunch, though. To say the aroma is strong is an understatement. Mirak is one of my favorite places in Koreatown, offering a dish not easily available anywhere else. It hits the spot every time. It's also a good deal for $15 a person, as it usually feeds me for 2 days!


Mirak
1134 S Western Ave
Los Angeles, CA 90006
(323) 732-7577

Dinner at Gus's BBQ, Plus Their New Party Trailer (South Pasadena, CA)

Gus's BBQ is a beloved spot for South Pasadena locals, who keep the restaurant packed every night. When you go, be sure to get the Cast Iron Cornbread ($6.95), made with Sweet Pennsylvanian corn and served with Jalapeno jelly (and make sure to try the jalapeno jelly!)

Photo courtesy of Wandering Chopsticks

A good appetizer to share for a big party is the Pulled Pork Nachos ($10.95): homemade tortilla chips topped with pulled pork, four cheese sauce, bbq baked beans, smoked mozzarella, jack cheese, tomato, red onion, guacamole, and a bbq drizzle. Talk about loaded nachos!


There's a bourbon-focused cocktail menu here with items like Blood Orange Manhattan and Mint Julep. The Mint Julep is served in a proper julep cup with crushed ice. They also have a dozen beers on tap with seasonal selections and some good local selections.

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