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Latest entries from Oliver Styles

Politics, Practicality and Pomp: The Battle Over the Future of Spanish Wine

written by Oliver Styles | 24th November 2011

Editor’s note: All views expressed below are solely that of the author.  All good things must come to an end. And it seems sadly appropriate that, after six years, Catavino – a site that mirrored so well all that was burgeoning and metamorphosing in the Spanish wine world – closes its doors just as the outlook for Spanish wine...

Part 2: Cutting up the Iberian Pig

written by Oliver Styles | 5th October 2011

WARNING: This post is extremely graphic; however, it does depict the very real act of processing an Iberian pig after the Matanza(Killing). If you are someone who is an animal lover, or gets squeemish at the site of bodily fluids, we might suggest you skip this article and await happier articles of drinking wine by the sea. Please read part 1...
Private Porto

Wine

Port Wine Tour with Ryan Opaz

Eager to taste a wide range of spectacular Port wine with a Knight of the Port Wine Brotherhood? Are you...

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Private Lisbon

Food

Lisbon Culinary Experience

Meet the passionate people crafting old-school Portuguese food deep inside Lisbon’s traditional neighborhoods. Visit the traditional hole-in-the-wall bakeries famed for their...

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Private Barcelona

Food

Barcelona Market Tour & Cooking Class

On this four hour Barcelona Cooking Class and Market Tour, you’ll have the rare opportunity to ease your way into...

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La Matanza: The Very Real Story Behind Jamon Iberico

written by Oliver Styles | 3rd October 2011

WARNING: This post is extremely graphic; however, it does depict the very real act of killing an Iberian pig. If you are someone who is an animal lover, or gets squeemish at the site of bodily fluids, we might suggest you skip this article and await happier articles of drinking wine by the sea.  Preface: Every year, in the...

Cellar Serendipity: Finding an Unexpected Bottle of Amazing Port Wine

written by Oliver Styles | 8th August 2011

Cellar Serendipity they should call it. That feeling of unexpected joy as you put what you think will be a jaded wine to your nose, take a sip and realise that the sensory receptors and processes in your brain are telling you this really isn’t such a dodgy bottle at all. In fact it’s bloody marvellous. And you pour...

The Alchemy of Crafting Spanish Wine for Sushi

written by Oliver Styles | 27th July 2011

Massive wine corporations and cynical marketing strategems don’t get great press these days but perhaps we should spare a thought for Grupo Freixenet and their Oroya Sushi wine. Freixenet and Sushi wine, I hear you cry, whatever next? But I’ve got quite a bit of time for it – in fact I might say I even admire the entire...

Judging the Quality of a Wine by How Much of It you Drink

written by Oliver Styles | 2nd July 2011

Several years ago top wine writer Ch’ng Poh Tiong wrote a piece in his Decanter magazine column that basically said that you could (perhaps ‘should’) judge the quality of a wine by how much of it you drank. If your glass was emptied relatively quickly (the abuse of alcohol is dangerous for your health, enjoy wine moderately), you could be...
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