♪ >> As you might guess, today is all about great Spanish wine and delicious food.

I'm here in the heart of La Rioja in Northern Spain with my good friend restaurateur and wine lover Angel Pérez.

We're visiting Rioja Alta winery, one of the oldest wineries in the area, to taste delicious wine and make grilled lamb chops in the fireplace.

Then we'll visit one of the very best local restaurants and my personal favorite, La Vieja Bodega.

We'll taste some wine in a wine cellar that dates back to the 1600s.

Back in my kitchen, with my friend Chandler, we'll make piquillo peppers stuffed with tuna and drizzled with garlic mayonnaise, an olive-and-red-wine flatbread, and red-wine sorbet.

I love to travel the globe in search of new food and wine discoveries.

For me, it's about more than returning home with a handful of new recipes.

It's about taking the spirit of Austria... of Italy... of Greece... and of the Danube River... and injecting some of their magic into our everyday lives.

Food has a unique ability to transport us.

Join me as we discover on our culinary journey together.

>> "Joanne Weir's Plates & Places" is brought to you by... >> With AmaWaterways, guests can climb... pedal... and journey beyond the beaten path while cruising on storied rivers across Europe.

You can find out more at amawaterways.com.

>> Our winemaking is the result of teamwork and patience.

Working together, we dedicate our best efforts with every vine, grape, and bottle -- Washington Vintners.

>> Since 1899, my family has shared our passion for everything that goes into our Mutti 100% Italian tomatoes.

Only tomatoes, only Mutti.

>> For baking, cooking, and snacks, California figs from Valley Fig Growers.

>> This is La Rioja, Spain, and we're traveling to one of my favorite wineries in the region.

I know you've heard that before, because when it comes to Rioja, I love it all.

Over a century ago, this world-class winery was founded by five Rioja and Basque families in the village of Haro.

Just look at these barrels.

Unbelievable.

This is where the wine is made and cellared, but a short drive from here is the iconic tasting room where it all started.

When you come to Northern Spain and go wine-tasting, you'll discover a wine country without pretension, kind of like California Wine Country 20 years ago.

There's so much history here, and the wines are just incredible.

We're definitely here for the wine, but also the most delicious lamb chops on Earth, cooked over coals from vine trimmings -- simplicity at its best.

They settle the coals down by throwing salt on them.

Good thing, because the lamb roasts an inch from the fire.

The aroma of these little chops roasting, mixed with the smoke from the vines is making me so hungry.

Our table is ready, and we're ready to sit down.

♪ And now we'll taste the wine.

And it pairs perfectly.

Cheers!

>> Cheers!

>> To the table.

>> Salud.

>> iViva la Rioja!

[ Laughter ] >> iViva la Rioja!

♪ I want to introduce you to Chandler.

I met him at Copita, my restaurant.

And he's also in the hospitality business, which is really cool.

But he also said he would love to cook with me, so I'm excited to have him in the kitchen, because we're going to make this really cool flatbread with olives and also red wine.

>> Ooh!

Two of my favorite things.

>> Yeah.

>> See how they go -- >> So, we're going to start with some dry yeast.

>> Okay.

>> You can add it to the bowl.

>> Alright.

Cool.

>> I'm going to get you cooking.

>> I'm ready to cook.

>> Oh, good.

>> Okay.

I came with an appetite, did not eat this morning.

>> Okay, good.

And then I'm also adding some honey.

Honey's really good to add to a sponge because it really helps the yeast to grow.

>> And the honey -- it's going to give, like, some base to the... >> It actually helps the yeast to grow a little bit.

>> Oh!

>> And then we're also going to add a little bit of red wine.

This is definitely not typical.

>> Yeah.

>> And while you add that red wine, I'm going to wash my hands.

>> Okay.

Perfect.

Ooh.

Smells good, too.

>> We have a little bit of warm water.

>> Okay.

>> So, you always want to make sure -- Feel that.

The water is 110 degrees, so just warm to the touch.

>> Okay.

>> Otherwise, you'll kill the yeast if it's too hot.

So, we're just adding the water, and you can use that whisk and whisk it together.

This is called a sponge.

Okay, we set that aside, and that's going to be our sponge.

>> Hmm.

>> Okay.

>> Alright.

>> We have some all-purpose flour.

>> Okay.

>> And I'm adding 2 teaspoons of salt.

>> Alright.

>> And then...

Here's what we're going to do.

And you're going to get to do this.

>> Okay.

>> Just drizzle this right onto the top, and I'm going to show you what we want to do.

And then I'm going to let you have fun.

>> Alright, perfect.

>> Okay, so, you take your fingers like this.

Then you're going to kind of rub that olive oil right into the flour.

>> Okay.

>> Does that make sense?

>> Yeah.

>> Go for it.

>> Alright, cool.

>> And it's going to make a mess of your hands.

>> Oh, that's so fine.

Let's get messy.

>> In the kitchen, right?

>> It's the best food to get messy with in the kitchen.

>> We're rubbing that oil into the flour to distribute it evenly.

>> Yeah, definitely getting to feel the difference in there already.

>> Yeah, right?

This is kind of like cutting butter into biscuits.

It makes it really light.

Alright.

>> Alright.

>> I think you did a great job.

>> I think I did.

>> Okay.

Now we're going to add some warm water.

>> Okay.

>> Alright.

You can mix that with this.

>> Oh.

>> Yeah, perfect.

>> Cool.

>> So, you're going to really mix it.

And then we get to knead the dough.

>> Mmm!

>> Let me feel it and see how it is.

Alright, it's time to add the sponge.

Wow.

It's a lot.

There you go.

Stir that together.

>> Okay.

>> And I've got lots more flour we can add.

So if it's wet -- This looks like it might be a touch wet.

>> Ooh!

It smells great.

>> We'll add a little bit more flour.

>> Okay.

>> Here, let's add the rest of this.

>> Mm-hmm.

>> There we go.

And I'm going to add all of this flour.

>> Ooh, yeah.

This is getting real consistent.

>> Yeah, it's good.

Okay.

We're ready to knead the dough.

>> Okay.

>> It's really easy.

I'm just going to put a little bit out, and then we'll dump this out.

And I'm going to show you how to knead the dough.

>> Perfect, perfect.

>> Then I'm going to let you do it.

I'm putting some flour on the top.

And what you do is, you kind of pick it up like this and you fold it on itself, like that.

>> Ooh!

>> You know, you're really moving it around.

And you'll see, at the beginning, it looks very inconsistent and rough.

But then it gets smoother and smoother.

And you do this for about 10 minutes.

>> Really?

>> Yeah.

Just a little bit wet again.

Go for it, Chandler.

>> Okay.

So, it's going... >> Yeah.

Good.

Yes.

Now, and then turn it.

And then turn it like this and do that again.

>> Ah!

Okay.

>> Excellent.

Okay.

This looks good.

This is really nice and smooth.

>> Yeah, it looks beautiful.

>> Okay, I'll tell you, you know that you've kneaded it enough when you take the dough and you press your fingers in... >> Ooh, wow.

>> ...and it springs back.

See?

>> Oh, wow.

>> Yeah.

It's cool, right?

>> Definitely.

>> Okay.

Now we want to let this dough rise.

>> Okay.

>> We're going to put a little bit of oil into a bowl.

And then you take the dough and you hold it in your hand, like this.

>> Okay.

>> You put it in the oil, kind of turn it around, turn it over so it's coated with oil.

>> Right.

>> That's so it doesn't form a skin on the top.

>> Gotcha.

>> And, so, now we'll just cover it with some plastic.

I have a piece right here.

>> Mm-hmm.

>> We'll put that in a warm place for one hour, until it doubles in volume.

>> Okay.

>> Alright?

>> Perfect.

>> This is our dough.

It has now risen for an hour.

>> That's amazing.

>> So, that shows you that the yeast was alive.

>> Right.

>> It really rose a lot.

Okay.

Now, I'm going to take this out of the bowl.

>> Alright.

>> And I'm going to place it right in your bowl.

What we're going to do is just to press this right in so it just fills this whole thing.

>> Okay.

>> Focaccia -- you want a good amount of oil.

It makes it nice and crispy and flavorful.

I'd put a couple tablespoons.

>> Okay.

>> But you're going to really rub that around on the sides and all over the bottom.

I want to kind of smooth it out.

Now what we're going to do is take our fingertips.

>> Uh-huh.

>> And we're going to make, like, little indentations, like that, in it, because we're going to put olives in those little divots.

>> Ooh!

>> This is a cool flatbread because it's got red wine drizzled on the top, that little bit of red wine in it.

>> Right.

>> It's really great.

Now we have the olives and the red wine.

>> Mmm!

And what kind of olives are these?

>> These are cured black olives.

And, so, as you can see, they're nice and dry.

>> Mm-hmm.

>> And, so, I just press those into those little divots, like that.

>> Mmm!

>> These olives -- you want to taste one?

>> Yeah, definitely.

>> Go for it.

[ Laughs ] >> I was waiting for you to say.

>> [ Laughs ] >> Give me the go-ahead.

>> They're good, aren't they?

>> Mm-hmm.

>> And they're pitted.

So, you want to make sure you're using pitted olives on this.

And now here's some red wine.

>> Okay.

>> And, so, I thought since we're honoring the wine cellar, I thought it would be fun to put the red wine in it and then a little on top.

And it's going to kind of go into those little divots that we made.

I think that's good.

Take that towel, and we're just going to put this right on the top.

>> Okay.

>> We're going to let that rise again -- 30 minutes.

>> Okay.

>> And, in the meantime, we're going to make some piquillo peppers stuffed with tuna.

>> Sounds perfect.

>> Okay.

♪ Finally, we're on our way to a restaurant that I first visited almost 25 years ago, La Vieja Bodega, owned by two of our dearest friends, Angel and María Angeles.

I have shared many a memorable meal here over the years, and I've even cooked in the kitchen.

But today, we're headed for the cellar.

Each step takes us deeper into the history of the region.

And believe me, Angel's Rioja wine knowledge and the wines he serves are incredible.

That's a delicious wine.

Wow.

It's excellent.

>> I love this wine especially.

>> Yeah.

>> Yeah.

>> So good.

So, tell me -- the restaurant.

You've had the restaurant for how many years?

>> 25.

>> 25.

So -- >> Yeah.

Right now, we are in our 25 anniversary.

>> It's funny, because I was here one year after you opened.

>> Uh-huh.

>> One thing I love about your restaurant is that you come in and you have a room where you can sit, and there's a fireplace and comfortable chairs.

They give you a blanket if you're cold.

>> Yeah.

>> It's wonderful.

>> That I -- It was a dream, and now it's a reality.

>> Right.

And one thing that I love about your restaurant is all the winemakers.

They eat here, so we know it's got great wine and great food, right?

>> Yeah, because the relationship between winemakers and people coming from wineries -- Right now, we have more than 600 wines in our -- >> You have 600 wines.

>> Yeah.

>> Wow.

Now, are they all from Rioja or from -- >> Most of them from Rioja, but we have many wines from other areas in Spain and some wines from France, Italy.

We have wines from California... >> Okay.

>> ...from New Zealand, South Africa.

>> Right.

>> We really love wines.

>> To pair with the wine, we feasted on Angel's delicious tapas -- pisto with cod... toasted piparras... the one thing I can't get enough of in Spain, jamón Ibérico... a chorizo made with wild boar... and piquillos stuffed with cod.

You always have a lot of ideas.

So, you accomplished this.

What's next?

>> Um... >> [ Laughs ] >> Maybe enjoy everything.

>> Enjoy everything.

>> Yeah.

I want to enjoy everything we did with my team and with my friends.

>> Right.

Yes.

>> You know, the most important thing for me is friends, good friends.

>> Yes.

I feel so lucky that I have you as my friend.

>> Me too.

>> [ Chuckles ] Thank you so much.

Thank you so much.

>> I'm very, very happy to be with you here one more time.

>> Yeah, I love Angel's wine cellar.

It's beautiful.

I originally saw it when I -- one of the first times I met him, and it was just a dirt floor and it was funky and he had all the wine in boxes.

And now to see it, he's just -- It's -- it's great.

And it's fun, because he's doing dinners and events, and -- But it's a beautiful wine cellar.

And dating back, you know, what is it?

400 years?

It's just -- It's beautiful.

I mean, you know, who would ever think you'd walk into, you know, La Vieja Bodega -- which means "The Old Bodega," right?

Where they used to make wine.

But you go downstairs, and that wine cellar is still there.

And I'll tell you, that's a beautiful place.

If you ever visit my friend Angel, please make sure you say hello and please make sure you ask him to see the wine cellar.

I thought it would be really fun to show you how to make these piquillo peppers that I learned in Spain.

I love these.

And they work really well with wine.

It's just a really great accompaniment.

So, we're going to take this tuna.

>> Okay.

>> And you can dump it right in there.

>> Alright.

So we're going to dump it, straining it, pretty much?

>> Yes.

But I like to use a tuna that's packed in oil because it's so good in this recipe.

If you use one that's packed in water, that's fine, too.

Alright.

>> Okay.

And we're just going to mash this down?

>> In one minute.

What I'm going to do... >> I'm jumping steps.

Alright.

>> No, it's fine.

[ Both laugh ] Now you can mash that a little bit.

>> Okay.

Perfect.

Okay.

Mash it a little more?

>> Now, what we can also add is some pimenton.

>> Some pimenton?

>> Pimentón.

Smell it.

>> [ Sniffs ] Oh, wow!

>> Isn't that nice?

>> Yeah.

Some, like, smoky -- Nice smoky flavors for that.

>> It is, yes.

>> Oh.

>> You can a sweet one.

You can get a hot one.

This is a sweet smoked paprika.

So, we're adding that to the tuna.

We'll also add these red onions.

>> Okay.

>> So, just diced red onions.

>> Alright.

>> And then also some olives.

And I just chose the Spanish olives... >> Okay.

>> ...that have the red pimento in the center.

And just dice those.

>> Ooh, okay.

Perfect.

>> I also have some Espelette.

>> Okay.

>> And Espelette is this wonderful pepper that comes from the Basque region, but it's in France, not Spain, but it's close enough.

So, we're going to add a little bit of that.

I'm going to add a little bit of olive oil -- a couple tablespoons.

>> Okay.

Keep stirring it up?

>> Yes.

>> Okay.

This looks good already.

>> And a little bit of lemon zest.

And I'm going to let you do this.

>> Okay, perfect.

>> Because I think it's fun.

>> Yeah.

>> We want, probably, about -- I don't know -- a teaspoon.

So, what you do -- I think the easiest way... >> Uh-huh.

>> ...is if you place this right on here, and then just go like that.

>> Perfect.

Alright.

>> And you only want to zest the colored part.

Don't zest the white, because the pith, the white part, is bitter.

>> Ah!

Okay, okay.

>> So, yeah, just keep turning it.

Exactly.

>> Oh, this lemon zest is going to be so good.

>> I know.

>> Lemon makes everything better.

>> [ Laughs ] Do you like lemon?

>> I love lemon.

I have lemon with everything.

>> Good.

Now you can stir it all together.

>> Mm-hmm.

>> Now we'll also add a little bit of lemon juice.

>> Okay.

>> And what I do is, I just squeeze it right through my hand, like this, and it will catch any seeds.

>> Ah!

>> So, I'm just adding, oh, maybe a tablespoon.

And since you love lemon... >> Mm-hmm.

>> ...you'll be really happy.

>> This is looking good already.

>> Alright, here's the best part.

You get to taste.

>> Oh!

>> And we haven't even added the bread crumbs yet.

>> I know.

Oh, wow.

>> Smoky, huh?

>> Smoky but fresh.

>> Yeah.

It's nice, right?

>> Wow.

That's perfect.

>> Alright, bread crumbs.

Take bread crumbs.

They can go out on the baking sheet.

Salt, a little bit of olive oil.

And then cook them just till they're golden and crispy.

Maybe 5 minutes.

We brought them out of the oven.

They're crispy and golden.

But now we let them cool.

So, let's add some of those.

>> Okay.

So we got to add it to the tuna?

>> Yes.

>> Okay.

Perfect.

>> And I also have some aioli.

So, garlic mayonnaise.

>> Mm-hmm.

>> I'm adding just a little bit of water to it, because that will thin it out.

>> Okay.

>> And then it will be really nice to use as a garnish, but also to add a little bit in there.

It just needs to be a little bit creamier, our mixture.

>> Okay.

>> And I want it to bind this mixture just a little bit.

>> Right.

Okay.

>> Okay, and then you get to stir that again.

>> Alright.

How many tablespoons?

>> Go for it.

Maybe 2 or 3.

>> 2?

Alright, perfect.

>> Yeah.

See how it kind of brings it all together?

>> Mm-hmm.

>> Okay.

I'm just going to put these out on this paper towel.

We dry them just a little bit so they're not too wet.

And what we'll do is stuff them with a spoon.

So, I'm going to show you.

We'll start there.

Okay, with a small spoon... >> Uh-huh.

>> ...what we do is, we take these -- These are piquillo peppers, which I love.

They have a beautiful sweetness.

And these come from Spain.

So, what you do is, you open them up like this.

And you just put that mixture... >> Ooh!

>> ...inside, without breaking the pepper.

So you just want to be careful.

>> Yeah, these peppers are pretty fragile.

>> Oh, they're so good.

This is one of my favorite things in Spain.

They're delicious just eaten by themselves, but when you stuff them -- They stuff them with all kinds of things in Spain.

They're just the perfect little vessel for a nice tapa.

>> Yeah!

I might need some assistance.

>> Should we work together or do you want to -- >> Yeah.

You hold, and I stuff.

>> Okay.

>> Okay.

>> Okay.

And then just press it so it's inside.

>> Yeah.

>> We can work together.

There you go.

>> Teamworks makes the dream work.

>> Teamwork makes the dream work.

I like it.

>> Mm-hmm.

Ooh!

>> Yeah.

>> It looks so great.

>> Place them right there.

Okay.

>> This is such a cool meal to make.

>> Yeah.

>> That one's calling my name, the last one.

>> Yeah, right.

I think we can't fit any more.

We'll just do that.

I think that looks good.

What do you think?

>> Yeah, that looks good.

>> I'm just going to do a little drizzle of this right over the top.

Now, that might not be enough.

>> No, definitely not enough.

>> [ Laughs ] >> Can never have too little.

>> Mmm!

And then a little bit of parsley.

>> Wow.

It looks so beautiful.

I can't wait to eat it.

>> Alright, let's check out our flatbread.

>> Yeah, definitely.

>> Because we're going to have these two together.

>> Absolutely.

>> It's going to be really good.

>> I almost forgot about that, yeah.

Alri-- Oh, my gosh!

>> Right?

>> Wow!

This rose so much in -- It was like 30 minutes?

So, do we need to add, like, a little salt or anything before... >> Olive oil.

>> Ooh.

>> Let me let you do this.

>> Yeah, let me do a little bit of this.

I'm going to pour it lightly, a little more lighter this time.

>> [ Laughing ] Okay.

>> Okay.

>> Let's see.

A little down here.

>> Okay.

>> That's great.

>> Ooh.

>> And then that -- That's fine.

You can even add a little more right here.

>> Okay.

>> Focaccia, olive oil -- delicious.

>> Yeah.

>> Great.

Okay, now a little bit of flake salt.

>> Ooh!

>> So, we've got the sweet.

We've got the salt from the olives and from the flake salt.

It's a great salt, Maldon Salt.

I'm going to pop this in the oven.

>> Okay.

>> 425 degrees... >> Alright.

>> ...25 to 30 minutes.

>> Sounds good.

♪ ♪ ♪ >> There you go.

>> Okay, okay.

>> Don't worry -- you can always have a second one.

>> Alright, alright.

>> [ Laughs ] And then I'm also going to cut you a piece of focaccia.

>> Definitely.

>> Do you like the edge?

>> I do like edges.

>> Okay.

>> Yeah, definitely want an edge.

>> Alright.

[ Crunching ] Ooh, it's so beautiful.

>> Soft and crispy.

>> Okay, you're going to get the corner.

>> Okay.

>> That's the best part.

>> Thank you.

>> There you go.

>> Alright, perfect.

Oh, yeah.

This is -- >> And it's warm.

It's so nice.

>> Nice warm, nice flavorful.

>> It's got beautiful color, and that really came from adding that little bit of red wine into it.

>> Yeah, you can see the, like -- Yeah, the little tint in the color to it, yeah.

>> Yes.

Let's check it out.

>> Okay.

>> Go for it.

>> Alright.

>> I'm going right into the pepper 'cause I'm so excited about these.

Mmm!

>> Oh, my gosh, it's good.

>> [ Laughs ] >> My taste buds are having a party right now inside.

>> [ Laughs ] Did you try your focaccia?

>> Mmm!

I'm going to have to take my time first and get to the focaccia.

>> Wow.

It's so good.

>> Oh, man.

>> It's good, isn't it?

>> That's amazing.

So fresh.

>> Really great.

It was really fun to cook with you.

>> Mm-hmm.

Definitely.

>> Cheers!

>> Cheers!

>> Have to try this beautiful rosé from Spain.

♪ Mmm!

That's so good.

Mmm!

That flavor just reminds me so much of Spain.

I love spending time there with my wonderful friends.

Life is sweeter, food tastes better, and time passes much too quickly.

All I can say is, I can't wait to go back.

>> You can visit my website to find and print selected recipes, get information about each episode, learn more about the show, see behind-the-scenes photos, provide e-mail feedback, and more.

It's all at joanneweir.com/plates-places.

>> "Joanne Weir's Plates & Places" is brought to you by... >> With AmaWaterways, guests can climb... pedal... and journey beyond the beaten path while cruising on storied rivers across Europe.

You can find out more at amawaterways.com.

>> Our winemaking is the result of teamwork and patience.

Working together, we dedicate our best efforts with every vine, grape, and bottle -- Washington Vintners.

>> Since 1899, my family has shared our passion for everything that goes into our Mutti 100% Italian tomatoes.

Only tomatoes, only Mutti.

>> For baking, cooking, and snacks, California figs from Valley Fig Growers.

♪ ♪ ♪ ♪ ♪ ♪ ♪