Speaking the Lingo

One of the most important skills you can have as a modern citizen is the ability to communicate with a wide variety of people. One way to achieve this is to speak more than one language.

The one thing that has become even more apparent when I go on my travels is how bad, the English are as a country for learning a second language. Now I know that English is a universal language, but that’s not really an excuse. Also consider that Chinese Mandarin is spoken the most followed by Spanish, well that’s a surprise! Although French and German are taught in schools, certainly when I was at school, languages were never seen as important as other subjects and certainly were not taught in the same way as other countries. As a teenager, I went on a French exchange trip, and in France, languages were much more popular with pupils, with the option to learn several languages. Now as an adult, I have tried to keep up my skills by listening to language tapes, discs and books and attending a few courses. I am currently using the Duolingo app on my phone which is very user- friendly and I would highly recommend.

When I visit overseas, I do try to converse as much as I can and even learning the basics like: hello, goodbye and thank you, I always find are much appreciated. My Spanish friends have taught me bits and pieces and this is very different from what is taught on language discs. Paul Noble, a very talented linguist, has been working with the publisher Collins, and his no- nonsense guide to learning a new language is a breath of fresh air.

The world has become smaller, we can have friends, family and even work colleagues who live in different countries, so all the more reason to learn a different language. Learning commonly spoken languages opens up a world of opportunities to be able to communicate with a bunch of new people. Another good reason to learn a language is that you’re travelling to a place where the language is spoken. If this is your reason, you probably don’t need to achieve fluency (unless you want to!) and instead should focus on useful phrases for getting around town, ordering food, and other practical activities.

I had an Italian boss, who taught her children to speak both Italian and English from birth, so now both her children are bi-lingual and she is now doing the same with her grand-children. Paul Noble, speaks about the ability to speak languages has been seen as a gift, and despite his skill, at first, he didn’t find it easy, which is good news for us all. Paul states that to practise regularly and just having a go and keeping going is all that you need.

I find I don’t always keep up with my languages but I am going to try to, moving forward. My friend told me about Duolingo and you can learn for as little as 5 or 10 minutes a day. So, on your lunch time break or on the bus or train on the way to work would be ideal. Duolingo makes language-learning fun and its easy to use. There are different types of exercises, from simply translating words to listening to excerpts and being asked to type what you heard. There are also interesting and interactive stories that put the language to use for Spanish, French, German, Italian even Chinese. The game-like setting ensures that you’re never bored and challenges you to complete goals and learn more. There are other services out there as well, like Babbel which is also a free app, I think.

Another entertaining way to monitor your progress and learn some new words or phrases is to explore the media in your target language. This could be the news, podcasts, radio, movies, TV shows, music, literature, or even children’s books. Basically, anything that is uses the language in context. it can help your comprehension (reading or listening, depending on the type of media). This forces you to exercise the parts of your brain that are used for language comprehension. It can also teach you popular words or phrases that might be helpful to know. Watching the news or a movie or listening to music will show which words and phrases are most common in the everyday usage of the language.

Learning a new language is no small feat. It requires time, energy and patience. The rewards, however, are incredible, so I encourage you to put in the time and effort required. Speaking another language is a great cognitive skill too, giving your brain a workout, Duolingo also has a resource on its website, for finding language gatherings and events for the languages it offers which has to be a further reason to try it out.

So what are you waiting for?

The History of Wine-Making in Spain

It would be impossible to talk about travelling in Spain and not touch on wine,as its history is so relevant to both the country and culture. Spanish wines are some of the richest in the world both delighting and challenging the drinker and are highly revered by international connoisseurs. Spanish wine production forms a vital part of the country's economy both in terms of exportation and tourism. 

Owing their prominence to a turbulent history, unique topography and the incredible spirit of the Spanish people. Spain is the third largest wine producer in the world and has 69 distinctive wine regions. Spain is a large country geographically and has more acreage under grape cultivation than any other country in the world although many vineyards are low-yielding. Firmly rooted in tradition and steeped in history but at the same time modern and vibrant, Spain is a study in contrasts and just like the climate and geography offers a spectacular variety of wines. Grapes are grown throughout every region of the country with Castilla-La Mancha having nearly half of the planted acreage followed by Extremadura, Valencia, Castilla-Leon, Catalonia, Murcia and Rioja. About two-thirds of all wines produced in Spain are table wines with about one-third comprising of high-quality wines. Red wines tend to outnumber whites. Jerez is famous for Sherry and the sparkling wine known as Cava is from Penedes.

During my time in Spain, I was involved in grape picking, worked in a small bodega, where I saw wines been made and was invited into a small Andalusia village to try wine from a private bodega. Many villages have their own vineyards and everyone takes part in grape-picking and the wine gets shared out. I visited a wine festival and tried, for research purposes only, many wonderful local wines! Holiday companies now offer tours around Spanish wineries and vineyards and I can see the appeal of visiting the breath-taking countryside and sampling the wines of Spain along with tasting the traditional cuisine. From rustic to refined, to innovative, red, white, sparkling and fortified. A feast for all the senses you will never forget.

The history of wine in Spain is so old that no one really knows who first brought vines to the area. Though many archaeologists believe that grapes were first cultivated sometime between 4000 and 3000 BC. By the time the Phoenicians arrived 3,000 years ago and founded the trading post city of Cadiz, viticulture was well established and Spanish wines became widely traded throughout the Mediterranean and North Africa.

When the Romans conquered Spain, they brought new wine-making methods. Under Roman rule it  was a golden age for Spanish wine. The two main production areas were the areas now called Tarragona and Andalusia. After the decline of the Roman Empire, the barbaric tribes from the north of Europe invaded the Peninsula and there is little information about wine history during these times. Most probably these tribes drank some kind of rustic beer or wine.

The 8th-century invasion by the Arabs meant there was a religious ban on alcohol. Although, they never prevented Christians from producing their own wines. In fact, the Muslims like to eat the grapes that grew on the vines, these were dried out and consumed as raisins.

The Middle Ages brought monks from different orders from all over the world to Spain. They played a very important role in the establishment of wine cellars and wineries.The monks also brought new types of vines (different from the Spanish types of vines) and new techniques. Wine-making flourished with the rise of Catholicism. The Reconquest also reopened the wine exportation business and the city of Bilbao positioned itself at the head of it. Most of the wines sold at this time went to the English markets, where they were as highly valued as French wines.

The discovery of the New World by Christopher Columbus opened up the exportation options and the Spanish conquistadors took Spanish vines with them in order to start wine production in the new Spanish colonies. This was the beginning of wine history in the New World. The 15th and 16th centuries saw a huge rise in the popularity of Spanish wines, which were being produced in almost every area of the Iberian Peninsula.

With the arrival of the Industrial Revolution came better machines for wine making, and Spain saw a decline in the exportation of its wines. There was a brief respite when the vine louse- Phylloxera destroyed most of the Northern European vineyards during the 19th century. It was a dire time for Europe and Spain was its salvation. The plague hadn't reached the Spanish vineyards so there was plenty of wine to export to the parts of Europe where all the vineyards had been destroyed.

Winemakers from France crossed the Pyrenees Mountains bringing with them new grape varieties, modern techniques and tools. The north of Spain, specially Navarre and the Basque Country especially benefited by this and their wine tradition was much richer during this time than the rest of Spain's, because they had access to the great French wine making culture.

However, the luck didn't last, as the Phylloxera bug arrived in Spain later that century. Due to the country's geography, the plague took longer to spread, so when things started to look really dire,the cure had already been discovered. It consisted of grafting tougher vines, like the American rootstock which was immune to the bug, to weaker vines, to create a hybrid that could stand against the epidemic resulting in less damage to Spanish vineyards. If it weren't for this remedy, it's likely that wine-making tradition in Spain would not be as important today.

The wine- making industry would still face more problems before reaching its modern- day postion. World War I paralyzed the European trade market, which made exporting anything almost impossible. Then the Spanish Civil War froze the country, and while the different sides were fighting each other the vines were left unattended and some of them were even torn up to plant wheat and other cereals used in basic foods. Even when the war ended, the problems did not cease. World War 11 immobilized the European market and made it impossible for the industry to take off until the 1950s. It was around this time that some of the vineyards were replanted and the wine-making tradition began to be restored in some parts of Spain.

The first half of the 20th century left Spain wracked by war and economic disruption. Since the 1950’s Spain’s winemakers have worked steadily to improve the quality. In the 1960s came the international rediscovery of Jerez and Rioja. But the real resurgence arrived when Franco died in 1975 and the transition to democracy began. The economic freedom gave way to a growth of this market between the middle Spanish classes and the revolution came to the wine industry at the beginning of the 1980s. The tourist industry introduced wines to many who had not drunk this before. 

When Spain became a part of the European Union in 1986, this brought economic aid to the Spanish wine sector and new legal standards for wine were put in place. The 1990s gave way to the acceptance in the use of international varieties of grapes like the Cabernet Sauvignon and Chardonnay, and the ban on watering which had been imposed during a drought period was lifted in 1996. This meant new places to plant, more grape varieties and more profitable ways of production. The golden age of Spanish wine had started. Now, a new generation of winemakers have quietly begun crafting spectacular wines, including organic, and experimenting with varieties that would have been unthinkable only a short time ago.

Wine remains an important commodity and an integral part of Spanish culture and tradition. So why not contribute to keeping this great history alive by enjoying a glass of wine in Spain. 

Who can resist, well I can’t, make mine a large glass of Rioja please.

Authentic Local Shopping

Buying locally and from small independent businesses is very important to me. Choosing to buy local is a great way to get started on your journey towards sustainability whether you’re traveling or going about your everyday life. So many shops and markets are stocking items produced in China or India both at home and abroad. Its vital to support local businesses by buying their goods. Now sometimes this is more expensive but if we don’t support hand-crafted goods then it will no longer be possible to buy hand-crafted goods when these businesses cease to exist, which would be a huge shame.

 As conscious consumers, it’s important we think about buying souvenirs more as a way to support and to learn about the communities we visit rather than just about a memento of our trip. Many shops and markets are flooded with ubiquitous souvenirs that can be found anywhere in the world, so why not buy locally made handicrafts instead. Research has found that people are more likely to use and keep locally-crafted souvenirs for longer. Handcrafted jewellery is often more eye-catching than a snow globe which can be found in destinations all over the world. Look- out for items made from recycled materials and sourced directly from craftspeople in markets, villages and road side stalls. 

Friends and family appreciate a gift that is out of the ordinary and one they can use rather something that gets thrown in a drawer or the bin when you're not looking. A big part of responsible travel is supporting the local community, helping it to grow and flourish. It’s making small choices that make a big impact on local economies. The global souvenir business is worth billions of pounds and often provides vital income to the people who need it most, but in a largely unregulated industry, it’s almost impossible to stop the flood of cheap imports that take business away from genuine local crafts people. It is through shopping that you, as a traveller can directly affect a positive, responsible tourism outcome.

When I travelled around Spain, I spent a little bit of time (well quite a bit of time really) looking in traditional shops rather than the high street shops. It is possible to shop in many of the same shops as in the UK, even Primark has come to Spain. But the question I ask is why would you want to buy the same things you can get from home? Visiting local communities is a great way to find unique souvenirs and support local craftspeople and traditions. When you talk to locals that aren’t representing a corporate brand, you really get the chance to find out what daily life looks like in their hometown. You get a more in-depth view when you shop at small, locally-owned businesses. If people live in the same community where they own a business, they’ll be more invested in the needs of their community. Their decisions won’t just be about what’s best for their business but hopefully will take into account local needs. 

Trying to get closer to the source of production and engaging with artisans, allows you to discover more. Many artisans are proud of their wares and like to imagine their products finding a good home. If you can get the story directly from the artisan, the object comes to life with its story.

 I have found some wonderful authentic shops selling baskets, hats, ceramics and so much more. I think to buy a product which is locally made by hand is a very special thing. By doing this it ensures the survival of rural crafts and supports local business. Unfortunately, in Britain we have started to lose many traditional crafts and young people are not learning these skills, this is such a huge loss on many levels. We have to recognize this and place value in craftspeople from all nationalities, unless we only want to buy shoddy mass-produced merchandise in the future.

I hope this is food for thought.

Bodegas Suau- Brandy in Mallorca

It would be difficult to write about Spain without talking about wines and spirits as this is very much part of the culture.

On a visit to Mallorca, I came across Bodegas Suau, which has been producing brandy for 100 years and is still family-owned. I was very kindly shown around and told the fascinating history of this company, its products and how Brandy is made. The attached museum is also very interesting. It is a short metro journey from Palma and a great way to spend an hour or so. Tours are pre-arranged so contact them first.

Brandy, is a spirit obtained from the distillation of white wine, with an alcoholic content of between 36% and 40%, and is aged in American oak barrels. 

 The Suau winemakers are true Mallorca ambassadors: ‘‘We want people to order a Suau brandy knowing that it is the best in the world, and that it is made in Mallorca.’’ The company has been approached by various national and international brands, but the family hopes to maintain the product’s Mallorcan nature and dreams of it one day making the front page of The New York Times. Brandy is a drink associated with luxury; held cupped between the fingers and palm of the drinker´s hand, it’s brought to its optimal drinking temperature by the warmth of the human body. If the pleasure of drinking brandy stirs your senses, you’ll be in your element at the Bodegas Suau, where it’s possible to become the personal owner of a barrel of this aromatic liquid gold.

Bodegas Suau was originally founded in Cuba in 1851 by the Mallorca tradesman Juan Suau, and became the property of the Barceló and Mora families after the Spanish Civil War. It’s now located in a former flour factory. The company premises are surrounded by a 1.8-metre-thick exterior wall, providing protection from outside pollutants such as noise and smells and thereby creating a microclimate in which rows of barrels full of this handmade brandy are housed.

The Suau club was founded in 1992, by Angel Zuasti. He launched a private club initially called ‘Amigos de Suau’ (Friends of Suau) so that brandy lovers could enjoy their own personalized version of the spirit. Each member of the club buys a barrel with a capacity of 32 litres; these barrels guarantee a better-quality final product than larger ones because a higher proportion of the liquid is in contact with the oak. Their brandy is then stored in the Suau cellars. Only the owner of the barrel and the producers themselves are authorized to handle the individual stocks, and only eight bottles from each barrel can be extracted in any one year in order for the brandy to meet the Suau brand standards. In this way the brandy ages approximately a year, every year .One of the exclusive privileges of membership is that every bottle is numbered. personalized with the name of the barrel, its owner, the intended recipient and the bottling date.

Juana Barceló, the company director, tells us: ‘‘every brandy and every bottle here has its own particular qualities: there are barrels which are 19 years old and others only three years old.’’ The brandy itself is 15 years old when it is transferred to the barrels. Members can choose when they take home their eight bottles: some take them all at Christmas; others take them at intervals, believing it is damaging to the barrel to take them all out at once. This of course means that every brandy is different and exceptional.

 The winery also makes sure it replaces any brandy lost during the evaporation process so that it always continues its slow maturing process. The company keeps strict records and has established a ‘numerous clauses’ with a maximum of 500 club members. Currently, 448 of the barrels have been assigned owners, and number 449 is about to be sold. Barrel number 500 is reserved for the winery to be auctioned for charity. The club is made up of many different nationalities some of the members are quite famous but they remain secret.

A visit to Bodegas Suau is a wonderful journey into the history of Spain and the New World. By combining its age-old traditional techniques and modern technology, Suau has created a particular style and a new way of understanding and enjoying the luxury and sensual pleasures of brandy. I love the idea of a bespoke brandy and creating something unique. For more details I have attached their website below.

Bodegas Suau

Carrer Cabana, 12, Pont d'Inca

www.bodegassuau.com

Horchata- Spanish Local Drink

Whilst I was staying in Valencia, I came across a local drink, it was really hot during my stay and I walked a lot, so finding this chilled, milk-like drink was perfect. At first, I thought it was almond milk, but it has a slightly different and distinctive taste. This was my first, and certainly not my last Horchata!

While Horchata de Chufa was popularized in Spain, it originated in North Africa as far back as 2400 B.C. The Moors brought it to Spain during the Muslim conquest. In Valencia it was given the name of Horchata, before that it was known as Kuunu aya.

Horchata or Orxata (in Valencian) Is a drink made from soaked, ground, and sweetened Tiger nuts it is similar in taste and appearance to various kinds of plant milk beverages. It originated at least as far back as 13th-century Valencia, where it is known as Horchata de Chufa. It is regaining popularity outside of Spain because of its numerous health benefits.  In a recent study it was shown to have high levels of resistant starches it’s also gluten and nut- free. This is a healthy milk substitute ideal for those who are dairy and lactose intolerant or vegan, it can also be used in tea, coffee, cooking, smoothies and anywhere else you would use milk. 

There are other delicious Horchata recipes in Latin America, but they’re made with other nuts and even with rice and some are not vegan. In the USA, Horchata, was the most popular drink of 2019. The coffee giant Starbucks have made a blended drink called the Horchata Frappuccino, made with almond milk, cinnamon dolce syrup and ice topped with whipped cream, caramel, cinnamon and sugar sprinkles. Clearly not as healthy as the original version or vegan!

While they are called Tiger nuts, they aren’t nuts at all, but are actually the tubers of a type of grass-like plants. With a flavour reminiscent of both coconut and almond, they earn their name from a tiger-striped exterior. They can be eaten freshly dug out of the ground, or roasted, boiled, or juiced. One of the hottest superfoods on the market, Tiger nuts are naturally sweet and are prebiotic which means they help your body to be able to more easily grow helpful probiotic bacteria also they are high in antioxidants, vitamins C and E and minerals such as iron, potassium, and magnesium. Tiger nuts were a vital component of our ancestors diet, the tiny tubers are high in fibre and low in calories and fat. So, as well as making a very tasty drink particularly chilled with ice on hot days, Tiger nuts have numerous health benefits so it’s really good for you too!

The traditional recipes are made with a lot of refined white sugar. So, I have found a healthy but delicious version for you to try instead. I have seen recipes that add other flavours, but personally I prefer the plain version. You can buy plain raw Tiger nuts from most Whole Foods and online retailers.

Horchata- Ingredients:

200g organic tiger nuts, 500ml filtered water, a cinnamon stick, lemon peel, any natural sweetener of your choice like 1 tsp honey or 4 Medjool Dates, optional grated cinnamon.

To make

Soak the Tiger nuts in water for at least 4-6 hours or overnight. Drain the Tiger nuts and blend them with 2 cups of water. (500 ml) Place the mixture in a glass jar, add a cinnamon stick and the peel of a lemon. Let the mixture stand in the fridge for at least 2 hours. Strain the Horchata using a cheesecloth over a large bowl and squeeze until all the liquid has drained. Blend it with the dates or your favourite natural sweetener. 

The Horchata favour will improve and develop if chilled in the fridge for a while. I like to add some ground cinnamon on top when ready to drink.

Keep in the fridge, it should store for 2 days. There is a lot of sediment that settles at the bottom, do not discard as this contains all the flavour and nutrients. Just shake up to mix the sediment back into the milk.

NB- I have tried a version with Almond milk, although it’s not traditional Horchata recipe by any means, it still has a Spanish flavour. You can use the recipe in the same way by making the milk with almonds instead of Tiger nuts.