I sit in the shared dining space of the stalls of the market place at the Mercado de la Ribera, Bilbao, Basque Country, Spain. The glass of deep burgundy Viña Real Crianza 2014, is a wine made in the region just south of Bilbao.
Text & Photo © JE Nilsson, CM Cordeiro 2017
I resesarched the weather forecast ahead of landing in Bilbao, a city located north of Spain in the autonomous Basque region, Bay of Biscay. It was advised that the days in Bilbao during the RESER 2017 conference would be rainy and I should bring an umbrella. I had not however read up too much on the culinary scene of Basque Country Spain. I assumed it would be plenty of tapas, sangria and wines, perhaps much like that to be found in Barcelona, when I was there for the International Faculty Program (IFP) 2011 program at IESE Business School. I was pleasantly surprised that it was not so much tapas as pintxos to be discovered as a social event with the intention that one could move from eatery to eatery, exploring in one evening, different atmospheres of different places*. If living in Bilbao or Basque Country Spain in general, I would expect to slow down the nomadic pintxos eating, taking one place for one evening at a time, if not making your own creative version at home. And instead of sangria to the food, Txakoli, a very dry white wine produced in the region, was suggested as accompanying drink to pintxos.