Podcast Summary: Hoy por Hoy – Programa Especial sobre el Vino desde Aranda de Duero

SER Podcast
Date: October 17, 2025
Host: Àngels Barceló
Notable Guests: Enrique Pascual (Presidente del Consejo Regulador de la D.O. Ribera del Duero), Ainhoa Aguirregoitia (gastrónoma), Eli Ivano (sumiller de El 51 del Sol), varios artesanos y jóvenes bodegueros

Overview of the Episode

This special episode of "Hoy por Hoy" broadcasts live from the Casa de Cultura in Aranda de Duero, heart of the Ribera del Duero, to celebrate the end of the grape harvest. The aim is to explore the region’s rich wine culture—not only from the perspective of production and tasting but also through its deep integration with local gastronomy, tradition, and community. The episode blends informative conversation, local flavor, and hands-on tasting, drawing on the voices of wine experts, bakers, youth winemakers, and culinary professionals.

Key Discussion Points & Insights

1. Local Gastronomy: The Fusion of Wine & Food

• Scene Setting: Ainhoa Aguirregoitia and Pascual Donate take listeners on a culinary tour through Aranda’s streets, highlighting unique pastries and local interpretations of wine in cuisine.
• At Pastelería Tudanka, they discover a brioche shaped like a bunch of grapes, filled with local tempranillo grapes and Castilian pine nuts—a seasonal sweet linked to the grape harvest.
• Hugo (Tudanka’s baker) explains the importance of using local ingredients and maintaining traditional recipes while innovating:

“Le dimos una vuelta a la masa, haciendo una masa tipo brioche, rellenándolo con uva tempranillo y piñón castellano... y hemos conseguido este producto que tiene forma de racimo de uva...” (04:00)

• Discussion touches on the seasonality of local products and the differences between Castilian and imported pine nuts:

“No tiene absolutamente nada que ver ni en sabor ni en forma.” – Ainhoa Aguirregoitia (04:24)

2. Wine in Sweets and Traditions

• Hugo further introduces butter cookies with wine, emphasizing subtle flavors that resonate with the region:

“Una pasta... que lleva un poquito de vino que te deja ese sabor, ese regusto al final.” (05:17)

• Panelists fondly remember the traditional snack of bread, wine, and sugar, once common for children—a practice now largely abandoned.

3. The 2025 Harvest: Quality and Climate

• Enrique Pascual states it’s one of the largest and healthiest harvests in Ribera del Duero’s history:

“No ha entrado una uva tocada a las bodegas. Impresionante.” (08:53)

• He highlights how climate change is moving the timing of the harvest earlier, yet has so far benefitted maturation in the region:

“El cambio climático… hasta el momento, si no se agrava más… creo que le favoreció más que perjudicó.” (10:22)

• Discusses the impact of rain during harvest, underscoring the risks for grape health and wine quality.

4. Global Commerce and Tariffs

• Concerns about export barriers, especially new tariffs in the U.S., are raised:

“El problema de Estados Unidos… evidentemente son trabas que no facilitan nada.” (11:46)

5. Generational Change in Winemaking

• Features voices of young winemakers determined to balance tradition, family, and environmental sustainability:

“Nuestra motivación fue poder llevar a cabo un proyecto alineado con nuestros valores, el amor por la naturaleza y el cuidado del medio ambiente.” – Andrea from Magna Vides (13:03)

• Pascual admits generational renewal is hard but existing new farmers are larger-scale and often more formally educated.

6. Solidarity and Community Outreach

• The D.O. Ribera del Duero’s involvement with cultural and humanitarian projects is highlighted:

“Estamos en la música, estamos en la cultura, tenemos el mejor Premio España de narrativa breve, estamos ahí siempre.” (14:46)

7. The Importance of the Wine Glass

• Eli Ivano, local sumiller, explains how the vessel enhances (or detracts from) the tasting experience:

“Lo más transparente posible... cuanto más fino sea el cristal, mejor, porque nos completa la experiencia...” (15:44; 17:01)

• Eli also gives practical advice for both home and restaurant service, balancing elegance and durability.

8. Culinary Uses of Wine

• Ainhoa Aguirregoitia details the function of wine as a culinary ingredient:
  • Adds acidity and balances fats
  • Deepens and intensifies flavors, deglazing caramelized elements from pans
  • Brings aromatics, complexity, and freshness
• Challenges the old myth that only “bad” wine is used in cooking:

“No utilizar vinos que no nos bebamos… todo ese matiz, toda esa profundidad del vino, se la estás dando a tu guiso.” (26:41)

• Explains when and how to add wine to cooking, the importance of alcohol evaporation, and experimenting with red/white wine beyond traditional pairings.

9. Mediterranean Wine Culture’s Influence

• The panel agrees that wine, bread, and olive oil form the foundation of Mediterranean gastronomy and identity (30:40–31:39).
• Ainhoa laments that classics like peras al vino tinto are seen as “viejuno” (old-fashioned) but champions their revival.

10. Interactive Tastings and Regional Recipes

• The group samples brioche with tempranillo grapes, cookies with wine, and finally “pan, vino y azúcar”—with Àngels Barceló reminiscing about childhood snacks (34:02–36:46):

“Me he ido a mi infancia. Ahora mismo he retrocedido… décadas.” – Àngels Barceló (36:38)

• A playful moment when Ainhoa tries “pan, vino y azúcar” for the first time, discovering its charm and simplicity.

Notable Quotes & Memorable Moments

• "Quiero comer vino, quiero comer el espíritu de Ribera." – Pascual Donate, capturing the show’s theme of experiencing wine beyond the glass (01:36)
• “Un cocinero no sabe si no sabe usar el vino. Es como un pintor que ignora los colores." – Ainhoa, quoting Brillat-Savarin to stress wine’s importance in cooking (24:59)
• "El vino no sólo se bebe, sino que se cocina, se reinterpreta, se comparte... El pan, el vino y el aceite de oliva son imprescindibles." – Ainhoa (30:40)
• "Con una copa digna, sin más, se puede disfrutar del vino." – Enrique Pascual, on wine enjoyment at home vs. professional tastings (22:45)
• "Las peras al vino tinto… me parecen las grandes olvidadas de nuestra gastronomía." – Ainhoa (32:10)

Timestamps of Key Segments

• 00:25-02:50 — Aranda’s food scene & Pastelería Tudanka’s grape brioche
• 04:24-05:59 — Divergences between local and imported piñones; seasonal aspects of pastries with wine
• 07:04-08:59 — Tradition of bread, wine, sugar; childhood foods and changing times
• 08:34-10:11 — 2025 harvest report and discussion of climate change
• 11:46-12:32 — Global trade and U.S. tariffs (Enrique Pascual)
• 12:44-14:39 — Young winemakers speak; generational renewal and sustainability
• 15:34-19:35 — The evolution of wine glasses and their importance (Eli)
• 24:14-29:18 — Culinary uses for wine: myths, techniques, and proper selection (Ainhoa’s section)
• 30:40-31:39 — Mediterranean wine culture and identity
• 32:06-33:07 — The celebration of classic desserts: peras al vino tinto
• 34:02-36:46 — Tasting “pan, vino y azúcar” live
• 36:59-37:59 — Reflecting on culinary tradition and generational change

Tone & Atmosphere

Conversational, lively, and affectionate, with hosts and guests sharing memories, laughter, expertise, and genuine affection for the traditions and innovations of Ribera del Duero. The show weaves together practical culinary advice, expert wine discussion, and heartfelt local pride, making the richness of Aranda’s culture accessible and engaging for listeners both near and far.

Summary for New Listeners

This episode is an immersive journey into the intertwined worlds of wine, food, tradition, and community in Ribera del Duero. Through playful banter, expert interviews, and even live tastings, listeners gain insight into both the technical and emotional depths of local food and wine culture—from the baker’s oven to the winemaker’s barrel, from the family table to the world market. The episode’s rich storytelling and collective wisdom make it a must-listen for anyone interested in Spain’s contemporary gastronomic life.