Hola members! Welcome to the Maya edition of The Deli Society subscription.
As we leave summer behind (sad faces) and autumn rolls in, we’ve decided this month is the perfect opportunity to take our first visit to Spain.
We have an unusual but, of course, delicious white Rioja paired perfectly with three Spanish cheeses ranging from very well known to I’ve literally never heard of that before. All equally as moreish!
The makers this month, are a really interesting bunch with some fantastic stories, which are all featured below.
The weather is getting darker, colder and wetter by the day here. Let’s be honest, it’s been that way all summer really. So to create some real wanderlust and hopefully some inspiration for next summers travels, we’ve put together our insiders track to the Costa Brava. We can’t recommend this place enough!
So, stick on our playlist, plate up, pour up and let’s get travelling!
Josh & Harry
Akemi, Viura Blanco, Felix Jimenez, Rioja
Tasting notes of Grapefruit, Tropical Fruit and Vanilla
Made from 100% Viura grapes taken from 35-year-old vines in a single vineyard plot belonging to the winery. The wine is aged in mostly 2nd use American oak before bottling.
Round, creamy and fleshy but still with a lively acidity, this is no vanilla bomb. The tropical and stone fruit come first followed by the signature texture and feel.
A personal project of Felix Jimenez. The wine was made specifically to match with the Japanese fusion cuisine that has earned Felix a Michelin star at his restaurant Kiro in the capital of Rioja, Logroño. The name Akemi means “Beautiful Dawn”.
Villarejo Manchego dop cured
Cured Manchego cheese made with raw milk from Manchega sheep, obtaining the qualification of cheese with Denomination of Origin.
High expression cheese, with an excellent aroma, powerful and balanced. It maintains, despite its long maturation, a pleasant sensation of butter and a floury granularity. With a very intense flavor, high persistence in mouth and very nice spicy aftertaste that appears in the end accompanied by notes of nuts (toasted almonds) and cereals.
Melt in the mouth Retorta, perfect for dipping.
SOFT PASTE CHEESE WITH ROUND SHAPE, MADE WITH MADE FROM UN-PASTEURIZED SHEEP’S MILK, THISTLE AND SALT. FINE BARK BUT CONSISTENT AND FLEXIBLE, CREAMY SOFT PASTE. IT HAS AN IVORY COLOR AND INTENSIVE, SOFT AND PENETRATING TASTE BUT WITHOUT TOO MUCH BITTERNESS. THE FLAVOR OF THIS CHEESE IS CHARACTERIZED FOR BEING NOT SALTED, WITHOUT ACID MATICS, WITH CERTAIN TOUCHES OF PARTIALLY FERMENTED MILK. ITS AROMA IS STRONG BUT NICE WITH VEGETABLE AND FLORAL MATICES ACCORDING TO THE TIME OF THE YEAR OR SHEEP
mahon dop menorcan semi cured
Semi-cured Torralba cheese has a ripening period comprised between 2 and 5 months. Its color is ivory-yellow inside and orangey or brown outside. The semi-cured cheese is greasy and has an elastic texture that makes it easy to cut. It usually has a variable number of small holes distributed irregularly inside. Its flavor and aroma remind us of butter.
Sarta de chorizo iberico
Produced by a partner in Spain that has been producing Iberian Acorn Ham since 1965, exactly the way
it was made in the past. Following an old artisanal recipe handed down from one generation
to the next.
The result is a truly unique smoky, nutty flavour that can only be achieved with this Iberian breed.
cold brew dark with coffee
The oak is subtle in this wine, so we don’t think it’s a problem with chocolate and coffee. And the smooth vanilla tones pair brilliantly with this dark bitter chocolate.
Located in the coastal region of Catalonia, Costa Brava, or ‘rugged coast’, stretches 75 miles from the northeast of Barcelona to the French border. It’s the perfect location for sun, sea, beaches and amazing seafood, beer and wine.
Before officially being recognised as Costa Brava in the 1960s, other suggestions were thrown in the mix! It was nearly called Costa del Corall, translating to ‘Coral Coast’, as well as Costes de Llevant, meaning, ‘Levant Coasts’.
La Malcontenta: This 19th century, country mansion has taken care of everything, so you don’t have to. It sits over the Torre Mirona landscape which hosts some of Costa Brava’s most beautiful and unspoilt beaches.
Café Orient: Located in Palafrugell, this cosy spot sits in the town square, perfect for a Pan Con Tomate, OJ, Espresso and watching the world go by. (They also do a great cheese board if you’re feeling adventurous at breakfast).
Countryside Handmade Pottery: Drive down to the town of La Bisbal d’Emporda to immerse yourself with the locals and take part in a handmade pottery workshop. It’s the perfect way to take a break from eating and drinking yourself to the brim while experiencing cultural heritage and current day tradition in Costa Brava.
La Fabrica: Gironas first boutique café, expect unrivalled views, old cobblestone alleyways and the smell of fresh coffee beans.
Tragamar: Arrive early and ask for a table outside. Located on the beachfront, settle in for an all-day seafood and wine session while listening to the waves smashing against the rocks. Try out the Grilled octopus with kimchi, parmentier and Iberian veil.
Catch sunrise on the coastal path. Bring your walking shoes and a bottle of agua. Earn that cold beer.
Villa Mas: Located by the beachfront, this restaurant boasts a traditional villa-style setting (hence the name), with its terrace and sea views. The menu is created around seasonal, locally sourced products and hosts an extensive Catalonian and global wine list. We recommend the tuna tartare, followed by the Galician beef.
Alabriga Sea Club: Worth the drive to sip sangria overlooking the turquoise water and amazing views of S’Araro. Expect a tranquil playlist and a nice vibe.