What has a sinking ship got to do with Spanish wine I here you ask? Nothing, except I had been reading John Radford's new book on the way into work when I came across this ship next to my office in Canary Wharf in London. It's not a Spanish galleon full of old bottles of wine but an “art installation” according to the local paper. No, I don't get it either.
John Radford's new book is an excellent combination of the foods and wines of Spain. Entilted Cook Espana, Drink Espana it has been written with a chef Mario Sandoval. The wine section is organised by region to match the foods of the region. It lacks detail about viticulture, vinification, soils and so on so in that respect won't help with my Diploma. Where it is of enormous help however is how it talks about which are the up and coming regions and which grapes grow best where. It also gives key bodegas in each region or DO which again will help with the Diploma when it's appropriate to mention a particular producer.
The food section looks wonderful with lots of interesting sounding recipes and pictures. Fancy “21st century chocolate breadcrumbs” which is a "chocolate flavoured nutty crumble providing a crunchy contrast to creamy frozen yogurt and frothy white chocolate”? I certainly do along with a glass of moscatel.
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