Tom Wark FermentationGabriella and Ryan have set a standard in wine blogdom: it is for coverage and commentary on the wines of Spain at Catavino.
On Monday night I had the pleasure of attending Petit Comité, a tasting event for artisanal wines organized by Samuel Cano/Vinos Patio, La Cave du Petit Bar degustación and the Observatorio de Vino. Not only was it an incredibly interesting opportunity to try the natural wines made by 6 different winemakers, but it was also […] Continue Reading →
Editor’s Note: Although our fly by night contributing writer, Adrienne Smith, has been busy doing what she does best, changing hats, we’ve managed to get her fleeting and rather romantic impressions of her recent visit to Porto. Porto, located just across the Douro River from Vila Nova de Gaia, is not only the second largest […] Continue Reading →
Whoever thought that such a delicate and ethereal cava could have a name like KRIPTA, which for me at least brings to mind visions of tomb and crypts and things. It seems like it should be so spooky, ominous, foreboding – but it’s not in the least, and actually the name suits the wine in […] Continue Reading →
I think that Jupiter must have been in my 7th House or something. The planets aligned, found a four-leaf clover, rubbed a rabbit’s foot, found a penny picked it up, pot of gold at the end of the rainbow, whatever, because all I know is that last Thursday at the Madwine Festival I truly felt […] Continue Reading →
I would be hard pressed to find a more agreeable wine producing region than Jumilla. Adventurous, avant garde wines being made with grapes less commonly found in Spain mixed with Spanish grapes such as Monastrell that has been making its comeback for years but that always seems to miss out on the glory. A red, very sweet grape, Monastrell makes deeply colored wines characterized by a high alcoholic content and often a cherry liqueur kind of undertone.
Sulfite Structure – image via ORGANIC WINES FIGHT THE SULFITES BATTTLE or WHAT! THIS IS ORGANIC? “Get out your un-bleached, hypoallergenic, 100% soy, macrobiotic light-sabers!”, said the organic wine, “we’re going into battle”. No, it’s not what you think. If you live in Boulder, Colorado, home of everything organic, you probably don’t even bat an […] Continue Reading →
Our next installment in the series “Iberian Wine Myth Busters” is on Sulfites! I was at the airport recently, waiting in one of the never-ending lines to catch a flight from Madrid to the States when I struck up a conversation with an elderly-ish American couple on their way back from an extended holiday in […] Continue Reading →
Litchi with hints of grapefruit and banana? Violets, roses and fresh cut grass? These are just a few of the words that might be employed when describing the aromas found in wines, but if you’re like I used to be, you might wonder – come on? Litchis? How did they get those litchi smells in […] Continue Reading →
Catavino evolved from the wanderings of an American couple who craved a radical change in perspective. In 2005 they quit their jobs, moved to Spain and dug deep into the local gastronomy.
As time passed, they expanded their focus to include Portugal, whereby sharing the heart and soul of Iberian food, wine and culture. We invite you to follow our adventures via our blog or, for those who'd like to experience Spanish and Portuguese gastronomy themselves, we'd like to offer you our firsthand tips on travel and our expertise in organizing food and wine tasting tours (coming soon!)
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