30.3.19 Yodo and Txodo

Back in 2016 chef and owner of the triple Michelin starred restaurant Aponiente in El Puerto de Santa María, Ángel León, and his sommelier Juan Ruiz Henestrosa selected a butt of Fino at the Luis Caballero bodega El Drago. This was duly bottled en rama and labelled for them and the wine was available exclusively at the restaurant under the name “Yodo” which translates as “iodine” in reference to the maritime character of the wine. There were 300 x litre bottles and there have been a couple of  sacas since then including an Amontillado.

Andoni (L) and Ángel with their butt of Txodo

Now another special wine selection from a single butt at Lustau has been made, this time by Ángel León and his great friend Andoni Luis Aduriz, chef and owner of the two Michelin star restaurant Mugaritz in San Sebastián. It is called "Txodo", the Basqe pronunciation of "Yodo". The selection was made with the help of Lustau oenologist Sergio Martínez and this time it is a 20 year old Oloroso en rama which spent 18 years ageing statically and which will be available exclusively at both restaurants. 1,000 x 50cl bottles.

Txodo (L) Yodo Amontillado and Finos

29.4.17 New Lustau Amontillado for Aponiente

The Castillo de San Marcos in El Puerto de Santa María was the location for the official introduction of the latest joint Project between Lustau and the restaurant Aponiente owned by the “chef of the sea” Ángel León. Amontillado en rama Yodo joins the Fino Yodo introduced a few months ago. Sergio Martínez, oenologist at Lustau, explained that this textbook Amontillado is the natural evolution of the Fino, it retains the essence of a Fino from El Puerto and its maritime air, yet has many years of ageing statically. Only 1,000 bottles have been released, all of them for Aponiente.

More interesting news snippets: While an endless stream of bikers arrives for the Moto GP which takes place in Jerez next weekend, the first Sherry Marathon takes place tomorrow. Recent heavy rain won’t help the 600 runners negotiate the muddy country stretch of the race, but at least it is what the farmers and vine growers were hoping for after near drought conditions. At least it won’t be too hot, and anyway Jerez is not short of refreshment! A baby leopard has been born at Jerez zoo, while in Sanlúcar the navy has been busy dealing with an unexploded World War II mine caught by fishermen. The touring Sherry Festival will be in San Sebastián between the 5-14 May and there will as usual be many extramural events.

3.9.15 Gastronomy in El Puerto, Cork Harvest

Better known as “the chef of the sea”, Ángel León, who has two Michelin stars has opened his new restaurant in an old tide mill in El Puerto de Santa María. Famous for his previous restaurant, “Aponiente”, he has transferred the name to the new venture which employs 40 staff. He confessed to being a little worried that he could successfully transfer the soul of the old restaurant to the new, but at the same time is proud of the new premises. Bookings are already sold out till mid-October. Naturally the wine list includes a healthy selection of Sherries and the sommelier, Juan Ruiz, best sommelier of 2015, will be recommending them.

The chef of the sea in his tide mill (foto:lavozdigital)

El Puerto has another attraction coming up: Encuentro Gastronómico con la Sal y el Estero (gastronomic encounter with local salt and produce of the estuary). This takes place on the 12-13 September at the Castillo de San Marcos and eight restaurants will be showing their skills, including Aponiente, El Faro, El Bar Jamon and El Puerto. Tickets are €33 which includes both days at the show and a crystal glass with which to taste wines from Bodegas Grant, Caballero and Forlong. The local distillery Rives will be there with their famous gin, a bakery and even an artisan rooftilemaker.

The 2015 Cork Harvest in Spain has produced a very good yield of 90,000 tons, an increase of 5% on last year and of high quality, despite prolonged drought and high temperatures. Cork is mainly produced in Andalucía, Extremadura and Cataluña and some 80% will be used to seal wine bottles. Spain has 25% of the world’s cork trees and is the second largest producer after Portugal.

Recently cut sheets of cork bark (foto:efeagro)