Historically, vine cultivation started as early as 121
BC. Pliny often compared them to the best Italian wines at the time. However,
when phylloxera ravaged European vineyards in 1862, Mallorca was not immune.
Instead of replanting vines, farmers where encouraged to diversify into
agricultural production, in particular almonds.
It was not until the 1990’s that significant replanting and cultivation
began to take place again.
Mallorca is a wonderful island to visit, full of suprises, with plenty to do and see.
Indigneous Mallorcan grape varietals
Callet
Callet is a dark skinned red varietal which produces
delicious wines, that are structured, full bodied and with plenty of ageing
ability.
Manto Negro
Manto Negro was cultivated as early as the 14th
Century and remains the most widely grown on the island. Its plantings are
concentrated mainly in the region of Binnisalem, protected from cold northern
winds by the Tramuntana Mountains. Manto Negro produces wines which are medium
flavoured and light with cherry notes. It is often blended with Callet.
Moll/Premsal Blanc
This
indigenous varietal produces wines with a marked fruity character, a pale
yellow colour, with a very good structure, which are intense with very pleasant
sensations.
Wine
producing areas
DO Binissalem
The region
is characterized by a hot, dry summer and a short winter. The vineyards are
located at altitudes ranging from 75m to 200 m, and the area experiences approximately
450mm of rain a year. Manto Negro,
Callet, and nonindigenous varietals are permitted in this area. Tempranillo, Monastrell, Cabernet Sauvignon,
Syrah, and Merlot are culitivated widely. White varietals include Moll,
Parellada, Macabeo, Moscatel, and Chardonnay. DO Binissalem is a wonderful place to visit in
September, when the locals from this traditional village celebrate their wines.
DO
Plaillevant
This is one of the most traditional
wine-producing areas and covers almost half of the island. Covering the central
and eastern parts of Mallorca, DO Plaillevant experiences cool winters and hot,
dry summers. Rainfall here reaches about 400mm to 450 mm annually. The region
grows similar varietals to Binissalem.
Both regions,
produce wines of high quality, with their own individual styles. Up and coming
winemakers love to experiment and innovate. This is a region to watch, we will
hearing more about the wines as they become more readily available with
progress.
Exploring the island
Palma
Palma takes its name from Palmeria; the town that was
founded by the Romans in 120 BC as part of their expansion across the
Mediterranean. With the arrival of the Moors the development of the city
continued. However when James 1 of Aragon captured Mallorca from the Moors in
1229, he laid the foundation stone of the famous Gothic cathedral, Sa Seu. Palma is a city that needs a couple of days to
get to know. The old town is filled with spacious leafy squares, great for people
watching and enjoying a coffee. The quiet and narrow side streets which are
very well preserved, giving a good impression of what town life hundreds of years
ago would have being like. The local
stone is honeyed in colour and shutters are painted a deep green. A leisurely
walk along the Rambla del s Ducs is most enjoyable under the mature lime trees
which line the Boulevard, bringing you to the Botanical gardens. The daily flower market is located here and
is a hub of local trading, along with the many tapas and wine bars, serving
local wines and foods. During the week this area is a meeting place for Palma
locals – a good location to observe daily life!
Ferrocarril
De Soller.
A wonderful hour long train journey which has been
running for 100 years! The train heads out of Palma and into the countryside, passing
right through homesteads and small farms, laden with orange, lemon, olive and
almond groves, where hens, ducks and geese happily forage , watched over by
sleepy horses taking shade. The journey rattles through steep sided valley’s
and stops occasionally in tiny hamlets, to pick up local residents heading into the Soller, Saturday Market.
Soller is a charming market town with a port. There is
a very attractive central square; which in April, is pungent with the aromas of
orange and lemon blossom who are long time square residents. At the tram
station which takes you down to the Port of Soller, there is the Railway Museum, featuring a permanent exhibition,
“Picasso’s Ceramics” and graphic works by Miro.
A most enjoyable way to pass time as you wait for the next tram!
Deia
Deia is a stunning, mountain coastal village which is
extremely well preserved, lying high on the Serra de Tramuntana range over
looking, the shimmering Mediterranean, not far from Soller. The surrounding
landscape with its immaculate “Villa” planning, is flanked by cedar and pine
trees; orange and olive groves, perched high on steep cliffs. It is a must
visit. Deia is well known for its literary and musical residents. English poet Robert Graves put the area on
the map. Present day it attracts many celebrities and Rock Stars looking for a
low key getaway. Richard Branson has been a long time visitor and opened the
world famous La Residencia hotel or “La Res” for returning guests, with its 30
acres of gardens, dating back to the 16th ,17th, 18th
century. Mick Jagger has been known to spend his evenings jamming with the
locals in Deia bars – what fun!
A taste of the Balearic Islands
Mallorquin Aubergines
stuffed with sautéed minced pork (Claudia Roden)
2 Aubergines
150 ml water
3-4 tablespoons of Olive oil
Salt and pepper
4 tablespoons fresh white breadcrumbs
4 tablespoons whole milk
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 ripe medium tomato, peeled and chopped
250g minced pork
½ teaspoon ground cinnamon
¾ teaspoon ground cumin
1 egg, lightly beaten
50g gated Manchego or Mature Cheddar
1. Trim the stem ends of the Aubergine and cut them in
half lengthways
2. Pour the water and 1 tablespoon of the oil into a
wide casserole or
Frying pan
and put in the aubergine havles, cut side up.
3. Season with salt and pepper, cover with a
tight-fitting lid and place over a
medium heat.
4. When water begins to boil, lower the heat. The aubergines
should cook in the steam in
About 5
minutes.
5. In a small bowl, mix the breadcrumbs with the milk.
6. Hollow out the aubergines with a large pointed
spoon, leaving just a little pulp to form a chin wall with the skins. Chop up
the pulp coarsely.
7. Fry the onion in the remaining oil over a medium
heat, stirring until it begins to colour.
8. Add the garlic, stir for 30 seconds, then add the
tomato, and cook for 3 -5 minutes.
9.Add the minced pork with salt and pepper, the
cinnamon and cumin.
10. Stir, turning over the meat and breaking it up,
for 5 – 8 minutes.
11. Add chopped aubergine pulp and the breadcrumbs
soaked in milk.
12. Cook, stirring, until any liquid has evaporated.
13. Add the milk and mix very well.
14. Spoon mixture into Aubergine shells.
15.Sprinkle with grated cheese and bake in an over
preheated to 180C for 20 minutes.
