Rioja Wine Country

The vineyards in Rioja produce grapes that are legendary in wine making, and they are plentiful in this region. Small and sweet, they often provided me a quick energy lift on hot days on the Camino.

Every pilgrim meal offered in cafés and in restaurants usually costing 8 to 10 Euros included a first course of vegetables, stew or soup, a second course of meat or fish,

a third course of fruit or dessert, and always fresh baked bread and a bottle of local red wine.


How often I thought of Grandpa Simone making wine: the crates of grapes piled high, the tall oak barrels, the wooden wine press, the quarter kegs for the finished wine, the countless empty bottles in the wine cellar waiting to be filed and carried to the dinner table during late Autumn through Winter and into Spring. This seasonal ritual always began upon returning home from our summers on Cayuga Lake.

. . . e vino fa contare!


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