[I must say that Vueling are not in my good books at the moment, and I hear similar stories from a lot of people. It's a shame, but maybe best stick with EasyJet!]

Anyway, I met up with some friends in a restaurant called El Portalon and I shared their "chuleton" with a number of bottles of great Rioja wine.

The steak is a massive hunk of rib beef served with the outside fat beautifully charred to a soft creaminess, but virtually raw inside and presented on a HOT plate so you cook it to taste at the table. Beef, oil, salt. Simple. Effective!

The wines were: 

Viña Tondonia Reserva 2000 (the mature, classical style from a not particularly great vintage and not showing the depth of flavour I associate with this wine),

Roda 1 2004 (a much more modern style, concentrated, lots of soft tannin and extraction, but still incredibly young),

Castillo Ygay Gran Reserva 2001 (a fabulous, rich, layered and still youthful wine).

A great experiment I suggest you all try whenever you possibly can – and best tried by coming to Logroño yourselves! 

🙂