Food, wine and travel in Mallorca

The charming and very pretty Balearic island of Mallorca, has quietly become a significant quality wine producer over the last few years.  Mallorquin wine producers are working hard to put their wines on the “map” and are aiming high, striving to become, considered as one of the most predominant quality wine producing regions in Spain.

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 14^th 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 16^th ,17^th, 18^th 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.