In “The New Face of Ibiza,” Joshua David Stein writes about the Spanish island and that despite its reputation as a “party-centric” getaway, there is a burgeoning farm-to-table movement taking place in the center and the north. Stein is invited to La Granja’s weekly “Friends of a Farmer” supper prepared by Chef José Catrimán, whose Citrus-Chile-Marinated Pork Tenderloin is paired with ÀNIMA NEGRA ÀN/2 2014.
Ànima Negra - Food & Wine
“There are not a lot of wines produced on Mallorca, but we’re seeing more of them pop up now. The main grape in this one is Premsal Blanc, which is a synonym for Moll. It’s a nice grape because it’s very tolerant of heat, it doesn’t over-ripen, and it also takes alcohol really well, to the point that it can be 14.5% and you’d never know it. Where it grows, it’s hilly; there are trees, so there’s more sun protection than you have on, say, Santorini. It has a Mediterranean climate not unlike Corsica, but I find the wine to have a little more of a hearty nature to it. You’d want meatier fish like tuna, or octopus, or mackerel with it. Premsal Blanc is great with those darker flavors.”