REWINE | DVD REVIEWS | EL CID | DONNE TEMPO
El Cid – Limited Collector’s Edition
(The Miriam Collection: The Weinstein Company and Genius Products - $39.92)By Jacquie Kubin
Released in 1961, El Cid is one of the few films that can actually live up to the description “grand-scale, sweeping historical epic.”
A highly romanticized film, El Cid plays with history as it chronicles the 11th Century adventures of the heroic Castillian knight and nobleman, Rodrigo Diaz de Vivar (Charlton Heston).
de Vivar earns the name of al-sïdi when he spares the life of attacking Moor Emirs, in particular that of Emir Moutamin (Douglas Wilmer).
For this gesture, that he hopes will help to end the unending bloodshed between the Spanish and the Moors, he is accused of treason.
The Emirs and de Vivar had met in battle as de Vivar journeyed to his wedding to the lovely Chimene Gormaz (Sophia Loren) therein introducing the love story within the movie.
El Cid, as he is now known, is tried as a traitor for letting the enemy to escape which leads to Chimene’s father, Count Gormaz, (Andrew Cruickshank) insulting the young nobleman’s father. Like any good son would, El Cid defends his father’s honor and kills his future father-in-law.
Life being funny, the now deceased Count was the Castillian King Ferdinand’s champion and when the court of Aragon threatens the Castillian court, El Cid steps up to do battle for the honor of his King, Country and to clear his name from the slander of treason all by becoming the Kings new champion.
This is a very long movie with many stories. There is the love story of de Vivar and Chimene, the story of El Cid and Chimene in which he forces her hand into marriage, suffering her hatred for the death of her father.
It is also the story of de Vivar and the Castillian Court. How King Ferdinand’s children, the whiney son Alfonso (John Fraser) and his sister Princess Urraca (Geneviève Page) who orchestrated the death of their brother, Prince Sancho (Gary Raymond).
Sancho was the rightful heir to the throne.
And then there is the story of El Cid, who – over time – has become the idealized version of the Castillian Christian spirit, though in real life he fought for many years on the side of the Moors.
El Cid of the movie is a bit of a martyr. He continues to fight for King Alfonso, swearing his fidelity to the end, even though he knows he is a murdering fool.
He continues to love, adore and yearn for Chimene though she schemes to have him killed to avenge her father’s death.
In the end El Cid and Chimene find their love, however El Cid spends most of his life in battles for his country, meeting Emir Moutamin time and again and having these marvelous battles wearing beautiful silks and Castillian armor.
While parts of this 182-minute epic were filmed on soundstages that which was filmed in Spain is glorious to behold. There is little doubt that this is a film whose value is a sum of its parts.
For any onscreen chemistry between stars Sophia Loren and Charlton Heston is non-existent. If the film was not so beautiful, the sets so incredible, the musical score of composer Dr. Miklos Rozsa so adept, the costumes so bright and the grandeur so grand, it would not be anywhere near as noble a film.
This is a film worthy of a big screen television to fully appreciate its vibrancy. The cinematography, with cameraman Robert Karasker, Academy Award winning director of photography for the “The Third Man” (1949), at the helm is nothing less than sweeping as he brings grand mountains, remarkable cameras, racing horsemen and Sophia Loren into remarkable views.
This movie could be almost uwatchable if not for the on-location scenes shot in Spain, such as de Vivar’s battle against the Champion of Aragon at Calahorra. The backdrop to the jousting field is the magnificent castle of Belmonte that overlooks the province of La Manch or the final scenes filmed at the walled city of Peniscola on the Spanish seacoast.
Other Spanish castles used in the film include the 12th Century castle of Torrelobaton, used as the home of El Cid and the Castle of Manzanares, northeast of Madrid.
This incredible final battle required over a month to film and used over 1,700 trained troops from the Spanish Army and 500 mounted riders of Madrid’s Municipal Honor Guard.
Giant war machines were constructed using authentic drawings and almost 350 technicians reconstructed the walls, town and Castle of Valencia to appear as they did when El Cid forced the fanatic African hordes of Ben Yussuf back to the sea.
The story of El Cid is one with its feet firmly set in history, yet with a generous dose of myth including the final scene when El Cid rides out at the front of his troops, scaring the already superstitious and easily startled Africans.
I will not spoil the ending’s surprise, because it truly makes the movie worthwhile.
TALK AMONGST YOURSELVES ...
Was El Cid a heroic man or, considering the
times in which he lived, an opportunist?
Would it be possible for a woman’s love to overcome her fiancé murdering her father for honor?
Was El Cid’s allegiance to King Alfonso because he was king, or again, was El Cid just making sure he had friends in the right places?
Could El Cid be faithful to the Moors and the Castillian Court at the same time?
Did Cheimene suffer through life because of love or stupidity?
Would it be possible for a woman’s love to overcome her fiancé murdering her father for honor?
Was El Cid’s allegiance to King Alfonso because he was king, or again, was El Cid just making sure he had friends in the right places?
Could El Cid be faithful to the Moors and the Castillian Court at the same time?
Did Cheimene suffer through life because of love or stupidity?
EXTRAS ON THE DVD
In the Miriam M Collection for El Cid, there
are multiple stories told.
First and foremost, is the feature film, the legend of El Cid, or Rodrigo Diaz De Vivar. His story is epic and is brought to new life through this sweeping spectacle of filming.
Then, adding to the total package and speaking to The Miriam Collection’s dedication to bringing back the grand glories of yesterday filmmaking are the films extras. There is the context of the life and times of the filmmakers brought alive through a series of commentaries, production featurettes, movie still post cards and a reproduction of the Dell Comic Book “El Cid” (1961), based on the Bronston movie.
Through these DVD extras we are introduced to Samuel Bronston, a Romanian employed by the MGM Company. This young man, who seemingly did not know the meaning of limits, stepped out from the MGM lots to become a producer of independent films.
Bronston’s son, Bill joins in on a commentary discussion with Nel M. Rosendorf, historian and Bronston biographer, to provide a clear picture of the foibles and frames of moviemaking at the turn of the 1960s.
The El Cid package extras offer remarkable historical insights into Bronston’s rise to independent producer and the remarkable feat of bring El Cid’s saga to romantic life.
He acquired two of the day’s heaviest stars, Charlton Heston and Sophia Loren and took the cast and crew to exotic locations from the shores of Spain to her ages old castles.
The extras also relate the story of director Anthony Mann’s composition of the story, framing it with historical accuracy, that highlights Mann’s professional acumen to create a film that so ably stands to the test of time.
Which leads to the story of Harvey and Bob Weinstein and their dedication and passion for film preservation. The digital treatment of Bronston and Mann’s El Cid leads to an amazing visual paradise of filmmaking.
The Dolby Digital 5.1 audio mix brings composer’s Dr. Miklos Roaza’s score to breathtaking audible life.
In addition to all this, there is a booklet, filled with a capsulization of the film story, historical facts, bios on Bronston, Mann, Rozas and others responsible for the films technical creation. There are also modern day photos of the castles, and a bit of history for the armchair traveler.
In the end we get a pristine clear, visual and audible production of one of film’s greatest epics as well as a complete history, not only of the film, but the men behind the magic.
We can only hope for more of Harvey and Bob Weinstein’s devotion to film preservation along with their almost magical touch and dexterity to giving us, the viewers, all that we could want, and more.
First and foremost, is the feature film, the legend of El Cid, or Rodrigo Diaz De Vivar. His story is epic and is brought to new life through this sweeping spectacle of filming.
Then, adding to the total package and speaking to The Miriam Collection’s dedication to bringing back the grand glories of yesterday filmmaking are the films extras. There is the context of the life and times of the filmmakers brought alive through a series of commentaries, production featurettes, movie still post cards and a reproduction of the Dell Comic Book “El Cid” (1961), based on the Bronston movie.
Through these DVD extras we are introduced to Samuel Bronston, a Romanian employed by the MGM Company. This young man, who seemingly did not know the meaning of limits, stepped out from the MGM lots to become a producer of independent films.
Bronston’s son, Bill joins in on a commentary discussion with Nel M. Rosendorf, historian and Bronston biographer, to provide a clear picture of the foibles and frames of moviemaking at the turn of the 1960s.
The El Cid package extras offer remarkable historical insights into Bronston’s rise to independent producer and the remarkable feat of bring El Cid’s saga to romantic life.
He acquired two of the day’s heaviest stars, Charlton Heston and Sophia Loren and took the cast and crew to exotic locations from the shores of Spain to her ages old castles.
The extras also relate the story of director Anthony Mann’s composition of the story, framing it with historical accuracy, that highlights Mann’s professional acumen to create a film that so ably stands to the test of time.
Which leads to the story of Harvey and Bob Weinstein and their dedication and passion for film preservation. The digital treatment of Bronston and Mann’s El Cid leads to an amazing visual paradise of filmmaking.
The Dolby Digital 5.1 audio mix brings composer’s Dr. Miklos Roaza’s score to breathtaking audible life.
In addition to all this, there is a booklet, filled with a capsulization of the film story, historical facts, bios on Bronston, Mann, Rozas and others responsible for the films technical creation. There are also modern day photos of the castles, and a bit of history for the armchair traveler.
In the end we get a pristine clear, visual and audible production of one of film’s greatest epics as well as a complete history, not only of the film, but the men behind the magic.
We can only hope for more of Harvey and Bob Weinstein’s devotion to film preservation along with their almost magical touch and dexterity to giving us, the viewers, all that we could want, and more.
(VIDEO EXTRA) The Actors in Action
DRINKS FOR THE EVENING
Spain has a rich wine history of producing fine
wines, particularly the red wines of Rioja in
Northern Spain. However this is just one area
of Spain from which great grapes are born.
The wines of Rioja are considered the epitome of tine red Spanish wines, however there are various style of wines. You will find the Crianzas, Reservas and the Gran Reservas, terms that refer to the length of time that the wine has aged in oak barrels. The Criana has aged one year, the Reserva two years with at least one in oak and the Gran Reserva, that ages two years in the oak casks and one year in the bottle before being sold.
For you Castillian love feast try:
From Wine.Com
Marques de Riscal Rioja Gran Reserva 1998 - Tempranillo Rioja, Spain ( $39.99)
Winemaker's notes:
Aroma: Fleeting aroma of raisiny fruit spreading over a balsamic base with oak coming through.
Color: Dominated by a red colour with a slight hint of brick red.
Palate: Intense balsamic attack on the front part of the palate. No further sensation but a remaining tingle of tannin around the edge of the tongue and intense roasted coffee underneath it. Very prolonged, lingering sensations.
In the production of gran reserva wines, Riscal uses grapes from old vines over 30 years of age, either from its own production or acquired from reliable local wine growers. Having selected the wine for gran reserva, following the unification of the vintage, the wine passes to American oak barrels where it will remain for between two and a half and three years, plus a further three years in bottle before its release onto the market.
Vina Salceda Rioja 2001 -- Tempranillo Blend, La Rioja Spain Alavesa ($15.99)
Winemaker’s notes:
Ruby-red. Powerful scents of raspberry and strawberry preserves, with a strong but suave impression of vanilla. Lush, creamy and sweet, the fresh red fruit flavors nicely accented by toasty vanillin oak and baking spices. Finishes with supple tannins and good depth to its ripe raspberry flavor. Sexy stuff.
Bodegas Vina Salceda Rioja Reserva 2001 ($20.99)
Winemaker’s notes:
This tempranillo, graciano, mazuelo varietals wine comes from some of the highest-altitude vineyards in Rioja, which leads to lower yields and more focused fruit flavors. With impeccably pure, bright fruit nicely set off with vanilla notes from aging in small American oak barrels pair with the cherry fruit, plum and raisin flavors.
The wines of Rioja are considered the epitome of tine red Spanish wines, however there are various style of wines. You will find the Crianzas, Reservas and the Gran Reservas, terms that refer to the length of time that the wine has aged in oak barrels. The Criana has aged one year, the Reserva two years with at least one in oak and the Gran Reserva, that ages two years in the oak casks and one year in the bottle before being sold.
For you Castillian love feast try:
From Wine.Com
Marques de Riscal Rioja Gran Reserva 1998 - Tempranillo Rioja, Spain ( $39.99)
Winemaker's notes:
Aroma: Fleeting aroma of raisiny fruit spreading over a balsamic base with oak coming through.
Color: Dominated by a red colour with a slight hint of brick red.
Palate: Intense balsamic attack on the front part of the palate. No further sensation but a remaining tingle of tannin around the edge of the tongue and intense roasted coffee underneath it. Very prolonged, lingering sensations.
In the production of gran reserva wines, Riscal uses grapes from old vines over 30 years of age, either from its own production or acquired from reliable local wine growers. Having selected the wine for gran reserva, following the unification of the vintage, the wine passes to American oak barrels where it will remain for between two and a half and three years, plus a further three years in bottle before its release onto the market.
Vina Salceda Rioja 2001 -- Tempranillo Blend, La Rioja Spain Alavesa ($15.99)
Winemaker’s notes:
Ruby-red. Powerful scents of raspberry and strawberry preserves, with a strong but suave impression of vanilla. Lush, creamy and sweet, the fresh red fruit flavors nicely accented by toasty vanillin oak and baking spices. Finishes with supple tannins and good depth to its ripe raspberry flavor. Sexy stuff.
Bodegas Vina Salceda Rioja Reserva 2001 ($20.99)
Winemaker’s notes:
This tempranillo, graciano, mazuelo varietals wine comes from some of the highest-altitude vineyards in Rioja, which leads to lower yields and more focused fruit flavors. With impeccably pure, bright fruit nicely set off with vanilla notes from aging in small American oak barrels pair with the cherry fruit, plum and raisin flavors.
FOOD TO VIEW BY - Spanish Garlic Soup (Sopa de ajo)
Spanish Garlic Soup (Sopa de ajo)
Sopa de ajo come from the high central plains of Spain and can be prepared as a broth soup, or as a heartier stew. Either way, it should be pleasantly flavored with warm roasted garlic in amounts suitable to your personal taste.
The
success of this soup, as in any, is starting
with a well-flavored chicken stock. Homemade is
always best but you can use an organic, no salt
added stock, using double the amount the recipe
calls for and reducing it down by half.
A great stock trick is to have half the stock in a rich, homemade broth made by simply boiling cut chicken pieces in prepared broth.
When making a clear soup, as in this dish, do not use the gizzards or legs as they can impart a darkness to the broth. Remove the chicken and strain if necessary. A flour sack towel works great for this, as it will also capture excessive grease.
The chicken can be saved to add to the soup if you are preparing a heartier soup. You may also add flavorful chunks of pork or smoked ham and/or sausage.
To this cooked stock, add prepared broth plus one extra cup to meet the recipe requirements and then reduce that down to enhance flavors.
The stock can be prepared the day or two before, refrigerated and then, before warming, remove some of the fat that that has solidified. You want some for flavor though!
What gives this an elegant flair is the poached egg added to the finished stock.
However, before you begin, please make sure that you have heavy, earthenware bowls that can be put in a hot oven without damage.
Ingredients:
8 large cloves garlic (more if small), peeled
1/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
6 cups clear white chicken stock
1/4 cup amontillado or oloroso sherry
1/4 teaspoon ground cumin
pinch of saffron threads
salt to taste
4 pieces of crusty bread in 1/2-inch-thick slices
4 large eggs at room temperature (will poach better)
Fresh, grated Parmigiano cheese.
Preparation:
In a heavy soup kettle or a 2-quart saucepan, gently sauté the garlic in the oil until the cloves are golden brown, about 3 to 5 minutes. Remove the garlic and set aside. Do not blacken the sides of the garlic. It should be soft, fragrant and just lightly golden.
Remove the pan from the heat and stir in the paprika and cayenne. Add the stock and sherry and stir to mix thoroughly.
Return to the heat and stir in the cumin and saffron.
Crush each of the garlic cloves with a fork and stir into the very warm stock. Taste for seasoning and add salt if desired.
Let the soup simmer gently, covered, for 15 minutes.
While the soup cooks, toast the bread slices on both sides under a preheated broiler. Set aside.
Poach the eggs one at a time, in the simmering broth, just stirring the broth to make a whirlpool into which you drop the egg.
Poach for 1 1/2 minutes, just until the white firms up and encloses the egg.
Heat the broiler again and fill each bowl with hot soup. Float the egg on the soup and top with the toasted bread. The toast will protect the egg from further exposure to the broiler’s heat.
Finish by sprinkling the bread liberally with grated cheese returning the bowls to the over just long enough just long enough to melt the cheese on top.
VARIATION: For a more substantial vegetable soup in the same style, add 3 peeled, chopped medium potatoes and 2 cups coarsely chopped de-veined spinach leaves with the roasted garlic.
Sopa de ajo come from the high central plains of Spain and can be prepared as a broth soup, or as a heartier stew. Either way, it should be pleasantly flavored with warm roasted garlic in amounts suitable to your personal taste.
A great stock trick is to have half the stock in a rich, homemade broth made by simply boiling cut chicken pieces in prepared broth.
When making a clear soup, as in this dish, do not use the gizzards or legs as they can impart a darkness to the broth. Remove the chicken and strain if necessary. A flour sack towel works great for this, as it will also capture excessive grease.
The chicken can be saved to add to the soup if you are preparing a heartier soup. You may also add flavorful chunks of pork or smoked ham and/or sausage.
To this cooked stock, add prepared broth plus one extra cup to meet the recipe requirements and then reduce that down to enhance flavors.
The stock can be prepared the day or two before, refrigerated and then, before warming, remove some of the fat that that has solidified. You want some for flavor though!
What gives this an elegant flair is the poached egg added to the finished stock.
However, before you begin, please make sure that you have heavy, earthenware bowls that can be put in a hot oven without damage.
Ingredients:
8 large cloves garlic (more if small), peeled
1/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
6 cups clear white chicken stock
1/4 cup amontillado or oloroso sherry
1/4 teaspoon ground cumin
pinch of saffron threads
salt to taste
4 pieces of crusty bread in 1/2-inch-thick slices
4 large eggs at room temperature (will poach better)
Fresh, grated Parmigiano cheese.
Preparation:
In a heavy soup kettle or a 2-quart saucepan, gently sauté the garlic in the oil until the cloves are golden brown, about 3 to 5 minutes. Remove the garlic and set aside. Do not blacken the sides of the garlic. It should be soft, fragrant and just lightly golden.
Remove the pan from the heat and stir in the paprika and cayenne. Add the stock and sherry and stir to mix thoroughly.
Return to the heat and stir in the cumin and saffron.
Crush each of the garlic cloves with a fork and stir into the very warm stock. Taste for seasoning and add salt if desired.
Let the soup simmer gently, covered, for 15 minutes.
While the soup cooks, toast the bread slices on both sides under a preheated broiler. Set aside.
Poach the eggs one at a time, in the simmering broth, just stirring the broth to make a whirlpool into which you drop the egg.
Poach for 1 1/2 minutes, just until the white firms up and encloses the egg.
Heat the broiler again and fill each bowl with hot soup. Float the egg on the soup and top with the toasted bread. The toast will protect the egg from further exposure to the broiler’s heat.
Finish by sprinkling the bread liberally with grated cheese returning the bowls to the over just long enough just long enough to melt the cheese on top.
VARIATION: For a more substantial vegetable soup in the same style, add 3 peeled, chopped medium potatoes and 2 cups coarsely chopped de-veined spinach leaves with the roasted garlic.
FOOD TO VIEW BY - Catalan Spinach Salad
Catalan Spinach Salad
This salad, while it seems it might be difficult, is actually very simple and very delicious. The spinach is not cooked through, just lightly wilted.
When
serving, place the lightly wilted, but still
firm pieces of lettuce on a flat plate and then
artfully place the other ingredients around and
over the edges.
You can also garnish this with fresh, firm cherry tomatoes to add a bright of bright red to this deeply covered dish.
Serves 4
Ingredients:
2 Golden Delicious or other firm apple, peeled, cored and diced into 1/2” cubes
2 bunches of spinach, well washed and dried (a great time to get out the salad spinner and remove all the water).
2 Tbsp olive oil
1 garlic clove, sliced
1/3 cup raisins
1/3 cup pine nuts (I used slivered almonds)
Preparation:
Wash, spin and de-vein the spinach removing any stems or hard/thick pieces. Tear into bite sized pieces.
In a large skillet, large enough to eventually add the spinach to, warm the oil and garlic until the garlic turns golden, then add the raisins and nuts, cooking until the raisins are plump and the nuts are just starting to turn golden.
Some people actually like to take this mixture to “almost burnt” to really bring out the flavors, but watch it very, very carefully.
Once the garlic and nuts are starting to turn golden, add the apples and toss gently until soft, but still retaining a firm texture with light color.
The apples should have released some water, as you need to have some liquid in this to wilt the spinach. If there is not enough liquid in the pan to create a steam, add a small amount of red wine or even, for a tarter taste, some champagne vinegar (a clear mild vinegar that will not change the color of the nuts or apples.)
When very warm and steaming, add the spinach and cover to wilt, just a minute or so. Watch very carefully. You do not want the spinach to turn dark green and mushy. It should retain its’ shape, yet still be warm to the taste with a slight crunch.
Place spinach on plate and garnish with the raisin/apple/nut mixture and, if desired, some halved cherry tomatoes and/or wedge of lemon.
This salad, while it seems it might be difficult, is actually very simple and very delicious. The spinach is not cooked through, just lightly wilted.
You can also garnish this with fresh, firm cherry tomatoes to add a bright of bright red to this deeply covered dish.
Serves 4
Ingredients:
2 Golden Delicious or other firm apple, peeled, cored and diced into 1/2” cubes
2 bunches of spinach, well washed and dried (a great time to get out the salad spinner and remove all the water).
2 Tbsp olive oil
1 garlic clove, sliced
1/3 cup raisins
1/3 cup pine nuts (I used slivered almonds)
Preparation:
Wash, spin and de-vein the spinach removing any stems or hard/thick pieces. Tear into bite sized pieces.
In a large skillet, large enough to eventually add the spinach to, warm the oil and garlic until the garlic turns golden, then add the raisins and nuts, cooking until the raisins are plump and the nuts are just starting to turn golden.
Some people actually like to take this mixture to “almost burnt” to really bring out the flavors, but watch it very, very carefully.
Once the garlic and nuts are starting to turn golden, add the apples and toss gently until soft, but still retaining a firm texture with light color.
The apples should have released some water, as you need to have some liquid in this to wilt the spinach. If there is not enough liquid in the pan to create a steam, add a small amount of red wine or even, for a tarter taste, some champagne vinegar (a clear mild vinegar that will not change the color of the nuts or apples.)
When very warm and steaming, add the spinach and cover to wilt, just a minute or so. Watch very carefully. You do not want the spinach to turn dark green and mushy. It should retain its’ shape, yet still be warm to the taste with a slight crunch.
Place spinach on plate and garnish with the raisin/apple/nut mixture and, if desired, some halved cherry tomatoes and/or wedge of lemon.