For many of us, it’s impossible to pick only one ideal Portuguese cheese and wine pairing, as there are several wonderful and interesting combinations to experience. Consequently, I’ve not only listed a few of my favorite pairings at the end of the article, but have garnered the feedback of several Portuguese natives and wine / food enthusiasts alike. So make sure to read on!
But first, allow me to share some “expert advice” on wine and cheese pairings from a non other than a Portuguese wine and food professional. José Manuel Bento dos Santos is a Portuguese engineer, but is better known as a winemaker and professional gourmand. He is Vice-President of the Academia Internacional de Gastronomia, a Gastronomy Chancellor in the La Chaine des Rotisseurs, member of the Académie des Psycologues du Goat, Chevalier des Entonneurs Rabelaisiennes and Chevalier du Tastevin and a distinguished member of the Confraria do Vinho Porto. He is also the author of Subtilezas Gastronómicas (“Gastronomic Subtleties”) and O Sentido do Gosto (“The Sense of Taste”), which is now a TV show. In Subtilezas Gastronómicas, José Bento discusses the complex connection between wine and food, using mostly Portuguese and French references with recipes listed at the back of the book. Reading the Com Queijos or “With Cheeseâ€ (Pg. 67-68) section, I was a little taken aback by his ideal Portuguese wine and food pairings. (Photo from Gourmet Food)
Translated from Portuguese to English, his suggestions are as follows:
“It is so typical to say that cheese and red wine are united like flesh and bone, and it’s of no surprise that in several enology courses I’ve given, the audience was perplexed when informed about the enormous fallacy involving the concept behind cheese and red wine. In fact, the presence of cheese undresses red wine, unbalancing it and giving it an unpleasant metallic taste. It gives the impression that you’re eating a piece of tinfoil. Almost all red wines kill the flavor of hard cheeses and their tannins destroys the palate of creamy cheeses. Try taking a full-bodied red wine and pairing it with a Brie or Camembert. Worse yet, if you use a stronger flavored cheese like Nisa or Castello Branco, same with our Serra, Serpa and Azeitão, the fat effects the palate in such a way that only the unpleasant metallic taste in the wine come through.”
“On the other hand, the absence of tannins in white wines makes them better partners with cheese. Even though a red can be acceptable with a very simple cheese, such as a queijo fresco, a Cheddar brand or a young Queijo de Ilha (São Jorge) that’s not overwhelming on the palate, the fact is that for a great majority of cheeses, white wine is best adapted to its fatty structure.”
So what other types of wine does José Bento recommend with cheese?
“Champagne (or in Portugal-Espumante) is a classic, considered as one of the wines best suited for cheese in general.”
He also mentions Port and Sauternes (or similarly sweet Portuguese Moscatel ) as perfect pairings with blue cheese (or very strong cheese in general). And last but not least, he recommends one of his own wines, Quinta do Monte d’Oiro 2003 (harvested October 7th) made from Viognier, having “ideal characteristics for combining with some cheeses, like goat cheeses, a marvelous pairing if the aromas of the cheese are brought out by being served warm, pan-fried or oven baked…also pairs with a Serra or a Serpa…”
I think José Bento makes a good point about pairing white wines with cheese, but I find it hard to completely buy into the theory that most red wines are not suitable with cheese, as many of my favorite pairings involve the two. Although, I’m extremely skeptical about pairing a red with queijo fresco! But to be fair, having paired an aged Serra de Estrella with a full-bodied red, which left a metallic, “tinfoil flavor resonating in my mouth for ages, I’m sympathetic to his point. So maybe the moral of the story is that we should contrast our wine with cheese: balancing acidity with fat & strong/spicy with sweet, instead of matching in relationship to flavor and body. You don’t have to agree with him, but it is something to consider. Try it out for yourself!
And while you’re experimenting with both wine and cheese, why not add some native cheese accompaniments into the mix! Marmelada, Portugal’s quince paste (marmelo in Portuguese), can be found in both basic and artisanal quality, and is a stellar addition to the mix. Additionally, during the summer, choose from an abundant variety of green melons and fresh green and black figs.
Favorite Portuguese Food and Wine Pairing – What are yours?
#1: “A Lil’ Stinky But Smooth And Creamy”
(Azeitão; Serra de Estrella; Amarelo de Beira Baixa)
Andrea Smith: Queijo de Azeitão with a 95′ Douro red.
Nuno Gonçalo Monteiro:”Queijo de Azeitão with LBV or Vintage Port.”
Tiago Henriques: “Azeitão and Douro definitely!Â Such as Duas Quintas, Barca Velha and Esteva. All red ones indeed!”
Jose Luís Maçãs: “Queijo da Serra with a White Port”
Pedro Vital (Marketing Director): “Queijo Serra de Estrella with either LBV Ruby Port or a Douro red, like Quinta da Casa Amarela.”
João (Restaurant Owner): “Queijo Seia (Serra de Estrella Style) and Vinho Verde!”
#2: “Not Too Soft, Not Too Hard And Not Too Stinky”
(Evora; Nisa; Serpa; Pico)
Andrea Smith: Queijo de Pico with a slice of marmelada and any dry white made with Moscatel from the Terras do Sado region.
Vitor Mendes:”Here is my suggestion: Niza or Azeitão cheese, with a nice 2003 LBV Port from Quevedo.”
Nuno Gonçalo Monteiro: “Queijo de Niza with Tawny Port.”
José Eduardo (Cortes de Cima)”DOP Serpa or plain Serpa style with full bodied red Regional Alentejano, plenty of good choices out there”
Jose Luís Maçãs: “Queijo de Nisa with a good Touriga Nacional (if possible also Alentejano)”
#3″Hard, Rugged and Nutty”
(São Jorge” or “Queijo da Ilha”; Terrincho)
Andrea Smith: Queijo de Terrincho with a 2005 Red Dão Reserva.
Luis Amaral: “I would go for a nice and spicy Queijo da Ilha (S. Jorge) with a good bottle of Barca Velha”
Eduardo Pinto: “I have not tasted all the cheeses and wines from Portugal, but I can tell you that my favorite pairing is a Terrincho with Douro red wine.”
(Queijo Fresco; Requeijão; Portuguese Chévre; Rabaçal; Picante de Beira Baixa)
Andrea Smith: A traditional pairing- Requeijão mixed with Doce de Abobora (Pumpkin Preserves) and Ruby Port.
Nuno Gonçalo Monteiro: I’ve been trying old (5+ years) Bairrada Whites with sheep and goat cheeses and I really like the pairing.”
*And let’s not forget that even Portugal’s “genericâ€ Flamengo cheese can make a nice pairing!
Vitor Mendes: “I love a much simpler pairing, Flamengo cheese with some marmelada on the top. I use D. Pedro light. Great cheese, very tasty, extra smooth, fantastic flavor, and with a artisanal marmelada from Quinta do Caro…. Yummy!!!! Paired with a 10 year old Porto from Khron. I´m a simple man and this is one of favorite desserts.”
But for now I want to fill you in on a few experiences I’ve had over the past week. First up, Cork!
Catalan Cork Institute
Just a quick note about my visit to Catalan Cork country, andÃ‚Â promise more with pictures when I have more time. I do want to say thank you to the Catalan Cork Institute, and Juan Botey Serra whose 300yr old property I fell in love with. (lot’s more pictures to put up on flickr too)
Some of you might remember our experience visiting the largest cork producer in the world last year called, Amorim. The experience, to our great surprise, was an eye opener for this cork doubter, and so I couldn’t pass up a chance to see a smaller version right here in our backyard. The Catalan Cork Institute invited Catavino to see their operations north of Barcelona in Costa Brava to explain the differences between the big guy and the small proud guy. Sadly Gabriella was getting her wrist wrapped in Gesso and was unable to join my friend Richard and I, as we traipsed through the thickets of Catalan cork country.
So, what surprised me? While cork is still produced in Catalunya, it is more of a surviving tradition than a burgeoning industry. Most of the cork produced by the Catalan Cork industy is actually from the forests of Extremadura and Andalucia. Estremadura and Andalucia have large cork oak plantation whereas, the cork in Catalunya is embedded in impenetrable forests that make the groomed trees of Portugal. This in turn makes the harvest a much more difficult endevour. During our visit we did get to visit the largest single cork grower left in Catalunya, and while his 1300ha may seem like a lot, the trees on the property are wild and hidden in thickets of vines, and underbrush that make the harvest one of the more amazing things I have seen. Just getting to the oak takes a few hundred wackes with a machete to get through the underbrush that surrounds them. Combine this with a longer period between harvests, 13yrs as opposed to 9yrs in Portugal,Ã‚Â and you have a mess of undergrowth to deal with each time. Here’s a short video to give you some perspective, though the shots we took, albeit hard to procure, were in some of the more “open” areas.
Later in the day after a visit to the Catalan Cork Institute and a nice lunch we had the chance to visit one of the largest cork producer’s factories, a place whose daily output of cava corks is around 1,000,000. This is a small drop in the bucket of the global market, but always interesting to watch the machines go through their paces as they do their automated tasks. What we didn’t see, however, is the treatment of the cork to help prevent the notorious issues we all know too well. Most of this cork had beenÃ‚Â harvested and treated long before it made its way to the floors of the factory, and this in turn left only the final part of assembly for us to watch.
As I mentioned the whole visit was done in the company of the Catalan Cork Institute (Institut Catalá del Suro). Founded in 1977, it was created to do what most of the cork industry was doing at the time, reacting to the outcry and awareness of the affect faulty corks were having on the industry. Now, while they are testing to control for taint and other cork defects, I didn’t see any research or development into what they are doing to prevent cork taint. Not to say that they aren’t, a nice heated discussion over lunch showed that this is a very important part of what they do, but it just wasn’t emphasized on the tour of the labs.
One thing we were shown was an eye opener to me. You see most cork evangelists will claim that cork is neutral and not a contributor to flavor. Well at the Institute we experienced an interesting “scent experiment” of different aromas that come directly from cork.Ã‚Â Mind you, it wasn’t just the experience of the smelling differing cork aromas that struck me as strange, but more the fact that they were willing and open to share this idea with us. We smelled: wet earth, cut grass, mushrooms, eucalyptus, along with varying cork faults, a very enlightening and fun experiement.
Finally I want to point out that our day was fill with the latest “in defense of cork” arguement about how cork is environmentally better than other closures,Ã‚Â a sentiment that I generally agree with. Yet, interestingly, the Catalan Cork Indutry actually uses the cork from the other side of Spain! For those that know Catalunya is in the East and Estremadura the west.Ã‚Â So although I agree that the cork is aÃ‚Â carbon sink, if you spend that sink on the effort it takes to transport the product to the production zone you are clearly not gaining any benefit. You might move closer to neutral, but in the end, your whole push of cork as a carbon sink is no longer as potent an argument. Or at least it seems. Historically the producers have been in Catalunya so the infastructure is located there as well as the trained technicians. As we all know it can be hard to move a whole industry.
After all is said and I done, I believe that cork, no matter the end product in Catalunya at least it is a driving force inÃ‚Â preserving the amazing Catalan Forests. While the production is small, what does remain, even if only for the sake of preserving a traditon, is helping to save forests from being destroyed.
Hotel el Prado, Madrid
Other news. A few months ago, while in Madrid, I met with my good friend, Jimmy Pons, a social media expert leading the good fight here in Spain. He wanted to share a new hotel focused completely on wine. Hidden down a street near Plaza Santa Ana is a small 3 star hotel called, Hotel el Prado. Each room is named after a different Denominacion de Origen, and there is a guidebook in each room explaining Spains’ wine regions (with all contact info for each DO, worth the price of the hotel alone!). While this may be enough they also have something that is as rare as a water in the Sahara, FREE WIFI (wine bloggers take note). For this alone you should stop by but wait there is more, a lounge area with stacks of reading materials dedicated solely to wine and in several different languages. Not to mention, they have ties to a “certain” powerful winemaking family; hence, wine is always within reach!
All that said their site is ok, check it out here: Madrid Wine Themed Hotel, and notice they have some package deals that are quite attractive. It is a three star in Madrid so some of the rooms are a bit small, but with a terrace or two in some rooms, and with the location it’s at, I can honestly say this is a steal for anyone trying to focus on wine and food while in Madrid. Check them out, and tell them Catavino sent you. We do not financially gain from a mention, though we would love for them to refer their guests to us!
We want to say thank you to Craig Drollet of Binendswine.com and Eric Solomon from European Cellars for having us as co-hosts at their twitter tasting. We had a great time, and out of the 6 wines tasted, my favorites were: Bodegas Castaño Monastrell Yecla Solanera Viñas Viejas and Louro while Gabriella preferred the Pazo de Senorans Albarino 2007 and the Castano“Solanera” 2005.
Ryan Head’s to Minnesota Next Week
If your in Minnesota (I know at least one or two of you are) next week, Wednesday the 29th, I’ll be talking about wine blogging and our experience moving to Spain. Not entirely sure what I’ll say, so I’ll expect some good audience questions! Please come join us, all the details can be found here.
Catavino Judges Wines Blogs in Catalunya
Finally, we will be judging an event very near and dear to our hearts. This Septemeber, DO Catalunya (warning, flash based site, very slow) will be giving 3000 euros to the best wine blog in Spanish or Catalan. We write in English, so we are disqualified, though it should be interesting to see who does enter. There are still not a lot of wine blogs in Spain, but the number is growing. We’re really looking forward to the first Wine Blog Awards with a cash prize! We’ll fill you in with the results!
So there you go. Right now I’m probably sweating in the middle of some schist covered vineyard, while trying to find shade in the middle of the Douro heat. Please have pity for us, more so for Gabriella. Can’t imagine being in that heat with a plaster cast on your arm! UGH!
Gabriella fondly remembers when she was a child, sitting in front of the TV listening to Cookie Monster teach the alphabet, and on this particular day, words that started with the letter “S”. This episode is firmly ingrained in her head, because unfortunately, she couldn’t pronounce the letter “s” as a child, handicapped with a severe lissssp. Therefore, words like snake became th-nake and summer became th-ummer. Clearly, this doesn’t bode well when you’re watching your brother happily sipping on his vanilla shake and all you can come out with “Mom, I want a thake too!”
Well, today, we’d like to thank Grape Juice for hosting Wine Blog Wednesday, by celebrating anything directly related to a bottle of wine that begins with the letter “S”. Considering that we are in Spain, we thought there would be no better opportunity than to feature our favorite “S” word, Sherry! Eric Asimov recently published an article on this much under appreciated style of Spanish wine, claiming that, “… certain wines require more of an effort to appreciate than most people are willing to give and therefore are consigned to a form of marginal status.” We wholeheartedly agree with him, and are hoping that today, we can motivate you to get off your keester and enjoy a delicious and thirst quenching glass of sherry.
Osborne’s Coquinero is a wine that we both immediately fell in love with. Incredibly delicate, with a honeyed nose, while the palate packs more of a punch. We seriously want to drink this on the beach in Cadiz with a plate of fried marine creatures! The salty air on the body are so big and creamy, you would imagine that you’re drinking a red wine, rather than the pale and elegant sherry.
However, after Ryan spent a considerable amount of time hunting for information on the wine, he came up empty-handed, well, at least on the Osborne site. True to our previous vow, we HIGHLY recommend not visiting this website, if you are interested in gathering information. It’s not only full of flash, it’s slow to load and is missing information in various sections. However, we did eventually learn that Coquina is a small shell fish that I assume are gobbled up by people lounging on those very same beaches that I am am currently dreaming of…. Ok, we’re back! Thus, we assume that the Coquinero is the individual who harvests coquinas. Ryan voiced how proud he would be to be a Coquinero and have this specific sherry named after him. Now, if only Osborne would release the Blogguero Fino, a wine for the sedentary lifestyle!
Back to the wine. Even though we are Certified Sherry Educators, you really need at least one lifetime to fully understand the myriad styles and techniques for producing this style of wine. That said, we do know sherry pretty well, and have even taught a class or two (if you need one, please let us know!). But this wine befuddled us a bit. It’s classified as Fino Amontillado! What’s that? Are you a Fino or an Amontillado? Well, this one wants to be both, and we can tell you from a taste perspective, if handed to us blind, the color would scream Fino, while the palate, Amontillado. Yet strangely, Osborne fails to explain why they classified this wine as a Fino Amontillado, while other sites seem to choose a style based on whatever is convenient for them. That said, if you take a peek at the label, the wine is fortified more than a Fino (approx. 15%), listed at 17.5% – a percentage much closer to Amontillado or Oloroso. The wine has also been aged under flor for 4 years (biological aging) and then undergoes a short oxidative aging, though this must be minimal seeing how the color is so light.
So can you get you’re hands on this? Well you Spanish and UK readers may have some luck, and there are even some small stocks in the US it appears, but I don’t know how easy your hunt will be. Coquinero is a wine that we both recommend and wonder what Wine Speculator was smoking the day they gave it an 87? I mean really, we drink a lot of sherry, and this wines only fault is an identity crisis. Uniqueness never wins as many awards as correctness.
Our hats are off to this amazing wine, and now to take the rest of the day off to both study the bottom of the bottle and the culture of a siesta here in Spain!
For more information on Spanish Sherry, check out some of our past articles:
Gabriella and Ryan Opaz
*Thanks to Lulucat and Debris for the use of their photos.]]>
Last month, we interviewed Cristina Brito, President of Mouriscas Tours, a customized tour company based in and around Lisbon. The podcast not only covers the history and the creation of Mouriscas Tours, but also gets into a bit more detail as to what they offer, which include, but are not limited to:
Escorted Tours: A sightseeing tour of Portugal with a professional guide.
Hosted Tours: It’s like having your own personal assistant during your trip. They handle all those annoying details no one really enjoys doing like booking a new flight or deciding which restaurant is better for children, while you sit back and drink a glass of Vinho verde.
Customized Tours: You give them the dates, where you want to go, what kind of place you like to stay in, what you enjoy doing, and they do the rest.
Cristina has taken her tourism wisdom one step further by offering us a list of suggestions to put on our Portugal Map as to where you should go if ever in Lisbon, including: restaurants, cafes, bakeries, outdoor terraces, points of interest and more!
Enjoy both the Podcast and our Portugal Map, and please check out the Mouriscas Tours website for more information!
View Portuguese Wines Report – Catavino.net in a larger map
At the end of WWII, Americans wanted a beverage to toast in celebration without having to drink the bold European wines of the age. Inspired by Antonio Soares Porto’s creation of a light rose called Faisca, Henry Behar sailed to Portugal in 1944 to visit Maria da Fonseca. Suggesting that they market Faisca to the American public as both a versatile and refreshing wine that is spec, Fonseca stuck a deal with Behar’s distribution company and launched the emblematic rose wine, Lancers.
What is of particular interest to me is how the original name and shape of the bottle morphed into what we know it as now. As a result of the wine’s baptized name, “Faisca” being too close a bedmate to Fiasco, they canned it entirely for a fresh new name based on the title of Behar’s favorite Velasquez painting, “Las Lanzas”. The shape and material of the bottle, however, was based on a marketing ploy to offer Americans something easily distinguishable from other wine bottles of the time. The campaign was extremely successful causing sales to soar over 1 million bottles in th 1970’s, there was a slight problem. Ceramic breathes. And when ceramic breathes, it allows oxygen to exchange at a rate not optimal for a simple light rose.
So, being the forward thinkers they were, they changed the bottle to a frosted glass design, which later was revamped to a festive opaque glass allowing festive cranberry color of the wine to speak for itself. Interestingly, the frosted glass design is still quite popular in Central Europe as a result of Europeans associating the opaque bottle with liquor, rather than a Rosado.
Through Lancer’s market research, they’ve also found an interesting trend in their consumer demographics. Although we all know that women tend to be the driving force behind pink bottle of rose, they’ve found that their consumer base is half women and half men. Why? Simply because men, bless your hearts, acquiesce to us just like they do when we need good shoe fix. And, as a result of Lancer’s new sexy design, which I really like, the young twenty somethings are all over this bad boy, making it a fun festive party drink that they can dually enjoy with their grandparents at the holidays while reminiscing about B2 Bombers and Swing music.
We tried Lancer’s last night among a group of friends. Opening the ridiculously heavy frosted glass bottle, watching the wine splash into the shallow depths of the glass, I honestly assumed that I would find serious fault with this wine, but that was far from the truth. Putting the glass to my nose, noticing a faint cranberry aroma with a slight effervescence, the wine is simple, lightly sweet and flawless, perfect for a summer outing. Similar to white zinfindel, it’s a slightly fruity one-dimensional wine that can be found just about anywhere for about the same price you most likely have in pocket change, less than 5 bucks.
Clearly, Mateus hit the market flying, making itself a household name as fervent as Lucky Strike, but like Lancers, part of its market appeal was the result of its packaging. A squat, disproportional bottle, it had as much use as a doorstop as it did a wine bottle. Evidently, the bottle was inspired by the flasks used by soldiers in WWI, a shape that was not only familiar to so many Europeans and Americans, but also something that was completely different from any other bottle on the shelf. And if we consider the fact that no one buys Mateus to store in their cellar, but rather drink the moment they walk in their door, I can imagine the bottle being very effective, slightly awkward, but effective.
Like Lancers, Mateus has also changed its image in an effort to reach a younger hipper crowd. The Mateus Rose Argones (or Tempranillo here is Spain) 2006, is a neon lollipop red color that beams from the traditional squat opaque bottle. Showing the same radical red cherry aromas as the brilliant color in my glass, the big ass cherry flavor immediately takes me back to my grandmother’s jar of maraschino cherries she would place with perfect grace on both my Shirley Temple and her Manhattan. And in all honesty, it’s a decent wine. Would I run out and buy a case, no, but if served on a steaming hot day alongside the coast, I would happily accept a second glass. Unfortunately, it doesn’t appear to be available outside of Portugal yet; however, if we hear otherwise, we’ll let you know.
*If you have a story that involves either of these wines, please let us know about it. We would love to hear about how either Lancers or Mateus affected your life, for better or worse!
The best part of our happen chance experience, was the unexpected wine tasting from the regions from which they studied the mask culture. Obviously, we couldn’t pass this up, so we paid our 2.50 Euros and not only saw amazing masks, traditional garb and photographs of the festivals themselves, but we also had a chance to try some AMAZING sparkling wines from the producer, Murganheira. We love sparkling wines from all over, but these were something special, and we were fortunate enough to have met the winemaker of Murganheira the following day at Viniportugal.
History of Mascara Iberica
Mascara Iberica (Iberian Mask) exposition will be traveling throughout Iberia until the 5th of November. The goal of the exposition is not only to create more cross cultural dialogue between Spain and Portugal, but also as an effort to preserve and promote the cultural traditions of Iberia as a whole. The exhibit features the mask traditions in both Galicia, Spain and Zamora, a region in northern Portugal showing over 60 photographs from 17 different celebrations, as well as 12 original masks and 4 mannequins in traditional dress. “Mascara Iberica” has also been published as a book by Bernardo Calvo Briones, Antonio Pinelo and Helder Ferreria.
Listen to the podcast below!
Ryan and Gabriella Opaz
Part tourist trap, part great deal, Solar do Duque is not only a nice little restaurant we had lunch at last week, but it is also situated right near a bar we just so happened to have a drink at on our very first visit to Portugal four years ago. Located in a small, narrow alley along a set of stairs where a few restaurants are set up to serve lost tourists, the day was HOT, and we barely made it through the meal before melting into the sidewalk! Fortunately, we were not alone in our suffering, forcing all the tables to consume much water and wine, while our waiter somehow managed to speak in 3-4 different languages with sweat beading down his forehead. Here’s a quick Audio note from Gabriella and I about the wine and the food we ate. Plus, we add in a few tips on how to find spicy food in Portugal!
Hope you enjoy it!
Solar do Duque
Address:Rua do Duque, 69, Lisboa, 1200
Telephone: +351 21 342 6901
Ryan’s Tasting Note
Quinta da Aveleda 2005
White wine produced by Quinta de Aveleda in Vinho Verde, Portugal
Note: Almost literally green in color. The nose is moscato like with tons of peach, and citrus. Zingy acidity in the mouth with a rich mouthfeel and flavors of peach and lemons.
Food pairing: Porco Alentejana
Rating: 4 (in 5)
(Tasted on August 3, 2007)
Gabriella’s Tasting Note
Quinta da Aveleda 2005
White wine produced by Quinta de Aveleda in Vinho Verde, Portugal
Note: In the heart of Lisbon at a bar called Solar do Duque, we drank this perfectly light and refreshing lime green wine to ease our heat ridden suffering. With aromas of peach and citrus, the slight bubbly texture and bright acidity was the ideal pairing for both the food and the day. Nice simple fun Vinho Verde!
Food pairing: Boiled Octopus, green beans, potatoes and carrots
Rating: 4 (in 5)
(Tasted on August 6, 2007)
Let’s be honest, we try to only taste good wines, hoping to share with you the ones we like. This is not to say that we don’t taste bad wines. We do often try bottles that we’d rather not finish, or wine that even may end up down the drain, but generally, these are wines we purchased from the grocery store when all we wanted is something wet! Today, however, we tried a higher end wine that we had anticipated being quite tasty, but ended up failing the test. Listen to the show and see what you think.
Here’s a link to the last group of Spanish cavas we tasted from this producer.
*There is the possibility that this was a bad wine – meaning that it was flawed. With the ultra low acidity and lack of vibrancy or subtlety, I wouldn’t be surprised if this wine was not the best sample.]]>
Also if you have any questions for Gerry feel free to leave them in comments section here, and I’ll let him know about them.
Podcast #29 – Spanish Wine, Food, and Travel Writer Gerry Dawes (pt1)
Today, I present part one of an interview I recorded at FENAVIN with Gerry Dawes. Gerry has been traveling Spain for over 30 years and has written several books and articles on his experiences, which have gained both the respect and attention of several other well-known Iberian authors:
“In his nearly thirty years of wandering the back roads of Spain,” Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia…His adventures far exceeded mine in both width and depth…” James A. Michener, author of Iberia: Spanish Travels and Reflections
* * * * * * * * * * “Gerry Dawes, the gastronomy/travel writer known for good reasons in wine and periodical circles as “Mr. Spain’ (is) an inexhaustible fund of knowledge…” – Michael & Ariane Batterberry, Food Arts* * * * * * * * * * “Gerry Dawes–has emerged as the leading American speaker, consultant, and writer on the subject of Spanish wine. . . suffice to say that everyone from The New York Times to the James Beard Foundation, from 60 Minutes to CNN, has sought Gerry’s wisdom on the subject of Spanish wine, food and culture.” – -David Rosengarten, The Rosengarten Report
Taken from his website, Gerry sums up his adventures trekking throughout Spain all while taking impeccable notes on his gastronomical and wine experiences. :
Gerry Dawes has been traveling in Spain for more than three decades. Since 1995, he has made sixty extensive food and wine trips to Spain, twenty since 2003 alone. In his Daytimer notebooks, he has written down every dish and every wine he has had in Spain for the past 15 years and photographs most of the dishes with digital cameras.
From beginning to end, the entire interview lasted about 40 minutes and I think its a great peak into Gerry’s career, along with some of his opinions about Spain, Spanish wine and Spanish food. If you’ve been interested in Spain as a culture, you’ve probably read at least one of his articles, if not several over the years without even realizing it. His endless knowledge on the subject is impressive and worth listening to if you desire an understanding of Spain’s gastronomical and wine evolution beginning right after Franco’s three decades of oppression.
I want to thank Gerry for taking the time to talk with me, and I look forward to crossing paths with him many more times as we continue to explore Iberia.
Podcast #29 – Spanish Wine, Food, and Travel Writer Gerry Dawes (pt2)
ABOUT THE COMPANY
Grapes of Spain, Inc. was established in November 00, with its first container landing in the United States in Spring 00, representing 8 producers. The company imports wines exclusively from Spain and currently represents 6 producers with a portfolio of 90+ wines from all corners of Spain. All of the wines are new to the U.S. market and are from family winegrowers and that focus only on high quality and limited production. The Company’s temperature-controlled warehouse is located in Lorton, Virginia and all the wines are shipped from Spain to the warehouse in refrigerated containers. Our wines are currently represented in twenty-five states and the District of Columbia.
My goal is to look for gems regardless of Denominacion de Origin as there are equally exciting wines from Alicante, Pla de Bages and Almansa as from Rioja, Ribera del Duero or Toro. Its not as if a wine’s origin is unimportant however I’m not selling a D.O., I’m selling an individual wine. Another key to the style of wines in my portfolio is that many of the winemakers are young and talented; representing the new face of Spanish winemaking. They bring a new point of view to wine quality as many have travelled internationally and have had a broad exposure to the world of wine. Furthermore, many of these winemakers are inheriting old vineyards, a further key to quality. I hand select each wine and my wines reflect the true personality, quality and character of each vineyard, grape and people who make it. The wines are modern but not international with a balance between fruit and oak, where oak frames fruit flavors. Concentration of fruit character comes from hard work in and understanding of the vineyard not extraction during fermentation. Finesse, not exclusive of concentration of fruit, is paramount to the style of wines I search to represent. I always search for wines that provide the best value for the money whether at $0 per bottle or $00. Finally I believe the wines in my portfolio represent an authentic expression of Spanish wine.
Aurelio Cabestrero, owner, is originally from Madrid, Spain. He worked at Madrid’s Café de Oriente Restaurant for three years before coming to the US to work as Sommelier for Taberna del Alabardero in Washington DC. He worked at Taberna del Alabardero for three years and also worked as Sommelier at Marcel’s in Washington DC before pursuing his passion to import wines from his country, Spain. Aurelio has also won the Ruinart 99 prize as the Best Sommelier in Spain, Best young Sommelier in 994 by Wine and Gastronomic Magazine and came in second place at the National Sopexa Competition of French Wines and Spirits 994. He is also founding member of Madrid Association of Sommeliers. In December 005, he was named to Robert Parker’s “Wine Personalities of the Year” list. “Aurelio Cabestrero is a serious importer of high quality Spanish wine who will gain ever increasing recognition as his name becomes better known. I first met him when he was a sommelier at Washington, DC’s finest Spanish restaurant, and there is no question he has a brilliant palate as well as a knack for finding tiny, unheralded estates that are producing high quality wine.”
Bodegas Bernabe Navarro – Byrena
Bodegas Ayles – Wines
I can’t wait to see what wines you find out there and I look forward to seeing all the poems, stories, and maybe a video or two that get posted as we explore this fun grape!
Dominio de Tares
Post your own notes on these wines at our Virtual Tasting Forum!]]>
Also this week, I briefly explain how I have chosen not take tasting notes at wine fairs anymore. Because I want all the wines we write about to be on equal footing, wine fairs often pose distractions and strong scents, which interfere with a fair analysis of the wines. I will, however, continue to taste wines in search for potential winners, but only wines that are tasted either in my house or under proper conditions will receive ratings or write ups.
Bodegas Ercavio Wines
Search for Ercavio Wines here
When I was down in the Alicante a while back I had a chance to visit a winery who makes a wine I love very much. This region is not known for it’s rain but the day we arrived it was raining like no other. Anyways, I did get the chance to record my tour fo the winery as I chatted with the daughter of owner Paco Selva, Elena Selva. Basically a short walk through of the winery and toward the end we chat a bit about the weather and their philosophy on oak influence in the wine.
In the states one of their more populare wines is Panarroz, though the wine that I love is the Monastrell Dulce. Search for any of their Spanish wines here.
0:00 – Intro
3:13 – My Talk with Emilio of Wine Meeting Point about Fondillon’s History
14:00 – Interview with Raphael Poveda and tasting 1944 and 1950 Fondillon’s
PS – Since taping this, I have tried the 1980 Fondillon made by Poveda. Though not as complex as the 1944, it was nonetheless very tasty. Gabriella thought it was like a tawny port with a bit more acidity, while I still leaned toward a fuller Amontillado sherry. This wine is available in Spain and I highly suggest picking up a bottle if you have the chance.]]>
Yeah, I’m milking it, I know, but we had to open a nice bottle of Cava and celebrate a little last night. Grilled steaks, calçots, brussel sprouts with mushrooms and a 2004 Rivola, from Abadia Retuerta. Incredible night and I learned one important thing to remember, 2004 Ribera del Duero, STOCK UP! I’ve been impressed by the few I’ve had, but last night confirmed that they are a real treat!
Here’s a short little podcast explaining a bit about our night as we got ready to light up the grill and toast with some Cava. Enjoy, Ryan
PS. I’ll try to explain more later but Calçots on the grill are about the greatest food we’ve had in a while!
PSS. Here’s a link to the producer of the Cava we tasted. Big thumbs up on the wine, big thumbs down on the site. No way to link to anything, all flash and ANNOYING. Maybe I’m just crabby at the moment, but it really isn’t well laid out, but if you can find the wine, do try it!]]>
Any links I missed? Send me a note and I’ll post them here!
Update #1 – Found this article over at the Wine’s from Spain Website. Appears they don’t have a good grasp on what just happened in the latest Wine Advocate. I quote:
The famous wines expert and critic, and editor of The Wine Advocate magazine, has awarded the maximum 100 points to five Spanish wines. Parker, a self-confessed admirer of Spanish wines, has marked a great variety of wines from all of Spain’s wine-growing regions.
The five wines that have received the maximum award were: Aalto Ps 2004 from Aalto Bodegas y Viñedos, Viña el Pisón 2004 from Bodegas y Viñedos Artadi, Clos Erasmus 2004 from Clos Erasmus, Termanthia 2004 from Bodegas Numanthia Termes and Pingus 2004 from Bodegas Pingus.
Parker awarded 99 points to Clos Erasmus 2003 from Clos Erasmus and El Nido 2004 from Bodegas El Nido. With 98 points, coming in just behind were Viña El Pisón 2005 from Bodegas y Viñedos Artadi, Félix Callejo 2003 Family Reserve from Bodegas Félix Callejo, Nebro 2004 from Finca Villacreces, Pesus 2003 from Bodegas Hermanos Sastre, Doix Costers de Vinyes Velles 2004 from Celler Mas Doix, Nit de Nin 2004 from Bodegas Nit de Nin, Numanthia 2004 from Bodegas Numanthia Termes, PX Viejo Vors from Bodegas Osborne and L’Ermita 2004 from Bodegas ÃƒÂlvaro Palacios…
Robert Parker has not rated these wines as such. Jay Miller has rated the wines as such and this is a very important detail. No one(that I know) has had time to calibrate their personal palate to the palate of Jay Miller. Personally while I like to see Spanish wines score highly, I really don’t anything about him and his relation to Spanish wine.
The Article should have stated that Jay Miller, in Robert Parkers publication The Wine Advocate, awarded 5 wines 100pts.]]>
This week I have an interview with the Iberian wine specialist for Sam’s Wines and Spirits in Chicago, Angel Aguilar. We talk about his start in wine, and some of the directions he sees Iberian wine headed. Along with getting a few recommendations for wines that he likes right now. The best part too is that if your interested in trying out the recommendations you can order online from Sam’s wine shop, that is if your in the USA, and if you are in a state that allows direct shipping. Enjoy!
Some of the wine’s recommended by Angel:
Other wine shops I mention: Solovino, and our write up on them.]]>
00:21 – Welcome and Introduction
01:10 – Your Iberian wine questions with Ryan Opaz
26:17 – Don Olegario, Albarino, Rias Baixas, Spain 2004 ($19)
30:27 – Sociedade Agrícola Casal do Tojo, “Lisa”, Terras do Sado, Portugal 2004 ($11) +
36:07 – Bodegas 3 Suenos, “Sexto“, Terra Alta, Spain 2004 ($10)
41:39 – Caves do Salgueiral, “Andreza”, Douro, Portugal 2003 ($14) *
46:22 – Save The Duero and wrap-up
51:49 – Contact Details
52:04 – Next show theme
If you haven’t added Winecast to your I-tunes podcast library yet, please make sure you do. You won’t regret it!
Till soon, Ryan]]>
Parador Cellars – Their Wines
Twisted Oak Winery – Their wines – Their Blog
TAPAS – Tempranillo Advocates Producers and Amigos Society
Search here for tasting notes on Twisted Oak wines]]>
In this Podcast, we review two Cavas for Wine Blog Wednesday #28 hosted by the Culinary Fool. The theme for this week is Sparklers, which includes anything not produced in French appellation of Champagne – an easy task when living in the fabulous Spanish region of the Penedes. Additionally, we were to categorize our Sparkler of choice as to whether it fit into one of three categories:
We chose two wines from Giro Ribot, a Bodega located south of Barcelona and just north of Tarragonna in DO Penedes.
Here are some important links based on the show:
For more information as to where you can find these wines outside of Spain, feel free to contact the importer here: Pasternak Wine Imports.]]>
This week I talk a bit about my last trip to the Penedes and you get to hear part of the tour we took at Torres. Along with this I have a short interview with Mireia Torres, daughter to Miguel, and technical director of all of Torres wines. Hope you enjoy!
Links from the show: Torres Winrey, Torres Wines, Jean Leon Winery, DO Penedés
Search here for tasting notes from Torres: Torres Tasting Notes
Search for wines made by Torres at wine-searcher: Torres Wines
Search for wines made from Jean Leon at wine-searcher: Jean Leon Wines
Use this link to download the audio file or to listen in your browser window.
Till soon, Ryan
Bodega Los Aljibes Warning flash site with music.]]>
The Spanish Table is a US based retail operation with 4 locations on the west coast. If your not on the west coast, no problem, they ship anywhere they can! Today I talk with one of the people involved with the Spanish Table, Andy Booth. We talk about wine, food, American attitudes towards vintage and much, much more. If you ever want to taste some of the food or wines that I talk about here on Catavino, I highly suggest checking out their online shop for more information about buying those items. They carry not only food, but also wine, cookbooks, cookware, and much more. Hope you enjoy the show,
My parents were in town this past week which resulted in the slow posting schedule. However, we had a great time and were able to include a visit to the Cava wine producer, Codorníu. A morning stroll across the grounds of this historic estate and an early afternoon wine tasting made for not only a fantastic time, but also an educational one for my parents. We tasted 3 wines and covered most of the estate’s facilities. I truly believe my parents learned a lot and I hope you learn some too.
I organized this segment by first asking my parents what they knew before they went on the tour and then followed up after the tour with some further questions back at our place. For the middle part, I cut and pasted together highlights and interesting facts that our guide Felicia shared with us.
I hope you enjoy the show and I encourage you to take a tour of Codorníu if you happen to visit the Barcelona area. The winery is only a short 1/2 hour car ride from downtown and it is a beautiful sight to see.
Search here for tasting notes from Codorníu : Codorníu
*Special thanks to my dad for taking the pictures that you see above!]]>
Gabriella is home and I wanted to find out a bit about her trip to the states. So today we talk a bit about her trip, what she tasted and what she saw. Then we open a bottle of Cava up. It was a gift to us from our parents and we provide you with a tasting and out thoughts on Cava now that we live in the region of this great wine.
I cook up a nice vegetable/lentil dish with a roasted chicken thigh with some marinated cucumbers. Yum! Stay tuned for many more tastings as my wife and I take on the wines of Iberia together.
Till soon, Ryan
Link to Mestres(the featured cava’s) website.
Sam’s in Chicago
Welcome back! It’s been awhile and we’ve been busy trying to get settled into our new home! So today I wanted to let you know about a few upcoming events and to recap our successful Meme: The 2+1 Iberian Wine Survey. We got a lot of great responses from people we sent it to and this week I briefly give a recap of what everyone had to say. If after listening to this you want to take part in it, feel free to send us your answers to: comments (at) catavino dot net
Here’s a list of the Participants:
Back at full strength real soon! Till then,
Click here: To download the audio file or to listen in your browser window.]]>
Other news is that Catavino has a new home. This week with Gabriella still in the States, I loaded up a rental car and move us up to Terrassa just outside of Barcelona where Gabriella will be working at a private school. Pretty exciting news and it also means that we are now in the middle of Cava country. Catalunya is a diverse region with it’s own language and culuture and we look forward to exploring it as we begin to settle into our new home. Stay tuned in here as we continue to bring you the best Portuguese and Spanish wine news anywhwere on the web!
I’ll leave my comments on the wine to the podcast that accompanies this post, but will add a few thoughts here about my experiences with Lavinia. Centrally located in major cities such as Madrid, Barcelona and Paris, Lavinia is huge with wines and vintages that would make any wine lover drool. They go out of their way to supply people like me great wines that you can’t normally find in Spain. Unfortunately, I have continuously found that their expansive wine selection is shadowed by their lack of customer service. I have consistently found their staff to be either be indifferent to my existence in their store, or generally unfriendly whenever I have asked a question. Having run a wine store where I prided myself on the customer service I gave, it drives me crazy every time I visit their store. Businesses need to realize that by offering a smile to accompany an open receptive attitude towards every customer, their repeat business will skyrocket. I don’t feel that this is a question of cultural differences, I feel this is a question of respect for every human interaction. Wine can be a daunting topic for many, and when the people who you rely on for information make you feel even more ignorant, discovering wine becomes more of a chore than a passion. Simply put, if I – the customer, need help, please help me.
To sum up, if you want to find that exact wine from a specific vintage, go to Lavinia for their amazing selection, but if you want to actually learn about wine or create a relationship with someone, go elsewhere. I might get lucky and find that the store in Barcelona is quite different, priding itself on customer service, but I am honestly a bit skeptical. For now though, enjoy the podcast and let us know what you think!
My Notes on these wines:
2003 Clos du Tue-Boeuf Cheverny Frileuse
2005 Alvarez y Diez Rueda Mantel Blanco
This week I made a trip for the first time to the Reina Sofía Museum here in Madrid. It was one of those, “I’ve been here for a year and a half and now I”m leaving without having seen (Insert cultural/historical monument here)” trips. You know how it is, you never see what is in your own back yard until your friends visit! Well anyways when I was there I had a few thoughts go through my mind as I walked around. Basically how wine and art are treated much in the same way. Later in the a day I stopped by a quiet spot in Madrid’s Retiro Park and recorded my thoughts. Short and sweet and it’s a bit off the usual format, and a bit repetitive, but I thought there were some good points made. I’ll be back soon with a new interview and more wine tastings soon. Hang in there, it’s a bit crazy with our move to Barcelona just around the corner!
Till soon, Ryan Opaz]]>
Wednesday night was a great time and our first podcast here with Gabriella my lovely wife and our friends over at Notes from Spain. Ben and Marina are a couple who live near us here in Madrid and are the authors of Notes from Spain. This podcast is different in that we talk free form a bit about how to taste wine, the wines we’re trying and the food we’re making.
Then on Cuisine from Spain
we continue with a description of the food and a bit about grilling in Spain. I think this is a great relaxed chat that I hope to do again with Ben and Marina, very soon. Included here are some pictures, and a few links from the show.
Also here is a definition I found online for what exactly a “hanging tender” is!
Links from the Podcast:
Notes from Spain
Cuisine from Spain’s Podcast of our night.
Linaje Garsea’s website
The “roadhouse/restaurant” that I mentioned.
Search for tasting notes on Linaje Garsea wines here. Linaje Garsea Tasting notes.
The husband and wife team of Deborah and Steve De Long combined their mutual enthusiasm for both wine and design when they started work on the Wine Grape Varietal Table over 4 years ago. Originally visual people by trade – Deborah, a home fashion designer and Steve, an architect – the table helped them to make sense of the vast and often confusing world of wine grape varieties. Over the past four years they have conducted extensive research and tastings in compiling it.
I am pleased to have had the chance to talk with Steve this past Wednesday for a little bit and hear what the motivation was to create this chart. Also I had the chance to talk a bit about the wine century club and his long term goals with this group.
The Wine Century Club
The Wine Grape Varietal Table
Steve’s Excellent wine blog
Back when I started Catavino, I realized that I better find some good information on the subject. Starting with Spanish wine, I did a quick search on Amazon to find what information was available. Unfortunately, what I found was several outdated books along with a few new releases. Type in “Wine” into Amazon and you’ll get ten million results, but type in “Spanish wine” or “Portuguese wine” and you’ll yield only a handful. “What’s up?”, I thought. I couldn’t imagine how this could be correct when Spain is the third largest producer of wine in the world. However, upon a second glance one book caught my eye, it was a newly published book called “Let’s open a Bottle” by Brian Murdock, who it turned out not only lives in Madrid but just so happens to be working on a Spanish winepocket guide. Hence, I contacted Brian to get a copy of his book and the rest is history.
I originally intended to write an article about his book directly after finishing it, but with his new book soon to hit the shelves and my new podcasting adventures beginning, I figured it would be better to hear from Brian directly promoting both of his books at the same time.
I’ve had the pleasure of meeting with him a few times, and I have to say, I admire what he is doing. When I first read the books, my first thought was that they seemed a bit pedestrian and maybe not “geeky” enough. But then I thought about the fact that there isn’t any good information available on the subject in an easy to understand manner. So, with that in mind, I not only read the books again, but also had Gabriella read them as well. She loved their easy to understand vocabulary and attention to detail which influenced my second read as I viewed them through the eyes of someone just discovering the world of wine. Therefore, I recommend both of these books to you and hope you take time to check them out. If your planning on traveling to Spain to taste wine, or if your just browsing the shelves back home at your local wine shop and need a hand in picking a wine, I think these might be of some help.
Sit back, enjoy the interview and if you get a chance, pick up one of Brain’s books at Amazon to read this summer. Not only will you be supporting a new author, but also a small portion of your purchase will help to keep this site going!
Note: Currently the Pocket guide is not available on Amazon.co.uk If you wish to be notified about when it is available please leave us a comment and we’ll tell you when you can buy it.
Frappr Map Contest WINNER – James Lee of Folly Beach, SC
James please send us a note at firstname.lastname@example.org and let us know your address so we can get the goods in the mail. Thank you again to Reserva y Cata for providing the prize and we hope you check them out when your in Madrid. As for the rest of you please continue to get on our Frappr Map and/or post a photo to our Flickr group when you have a chance. Stay tuned for more contests yet to come.
Enjoy, Ryan Opaz
This weeks Sponser: LAST CHANCE TO ENTER
Link to Abadia’s Retuerta’s Press Release
Search for tasting notes on Abadia Retuerta wines here. Abadia Retuerta Tasting notes.
Bodega profile for Abadia Retuerta can be found here: Abadia Retuerta Profile
Reserva y Cata is donating items that you can win by entering your information on our Frapr map. All you need to do is click on the Frapr map button on our sidebar and add your name to our map. At the end of the month, a randomly selected winner will receive both a bottle of premium vinegar and olive oil. In addition, we will not only provide you with some great recipes to use with the oil and vinegar, but also some advice on a wine to pair with the food. The other way to get registered is to go to our Flickr group, join up and post a photo of a recent wine you’ve had from Iberia! Please don’t hesitate to add your thoughts on the wine in the comments section. We would love to hear your thoughts.
As always let me know what you think and enjoy the show!
Search for tasting notes on Abadia Retuerta wines here. Abadia Retuerta Tasting notes.
Bodega profile for Abadia Retuerta can be found here: Abadia Retuerta Profile
Footnote: I mentioned that the theme was low-alcohol wines, I was wrong. The theme is l ow alcohol reds, only!
Taken from Bryce’s Site:
Boutique Wine Collection is an American based wine importing company. It is dedicated to fleshing out undiscovered and exceptional wines that demonstrate the highest quality available from all corners of the wine making world. This stems from a passion for wine and the want to share it with others.
Each wine in the boutiquewines.info portfolio has been found and selected by Bryce McNamee, the owner and sole proprietor of Loest & McNamee, Inc., which is currently based in Philadelphia and has an office in Stellenbosch, South Africa.
So enjoy the interview and let us know what you think!
This weeks Sponser:
Reserva y Cata is donating items that you can win by entering your information on our Frapr map. All you need to do is click on the Frapr map button on our sidebar and add your name to our map. At the end of the month, a randomly selected winner will receive both a bottle of premium vinegar and olive oil. In addition, we will not only provide you with some great recipes to use with the oil and vinegar, but also some advice on a wine to pair with the food. The other way to get registered is to go to our Flickr group, join up and post a photo of a recent wine you’ve had from Iberia! Please don’t hesitate to add your thoughts on the wine in the comments section. We would love to hear your thoughts.]]>
Information on Jerez
The website for Bodegas Alvear
Search for tasting notes from Bodegas Alvear
Enter to win the Olive oil and vinegar by putting a pin on our Frappr Map or by adding a photo to our Flickr group!
Satellite View of the Castle that held Vinoble]]>
“Join in our exploration of Port wine, steeped in century old traditions. Oporto (English for Porto), and its sister city, Vila Nova de Gaia across the river, provide the historical perspective before we head up river to the enchanting Douro River Valley. We offer our discerning guests an unrivaled insider’s view” of these historic treasures and an opportunity to gain an incredible wealth of knowledge and tasting experience. With a focus on wine, culture and gourmet culinary experiences, renowned Port experts Mario Ferreira and Roy Hersh will guide you on an unforgettable week long adventure to these exciting ports of call. “more…
This is how Roy starts to explain the tours that he and Mario Ferreira are now offering in two of Portugals most famous wine regions. This week, we interviewed Port wine expert Roy Hersh about his tours. After talking to him last year, we wanted to follow up and hear a bit about his trips to Porto and the Madeira Islands. Listen as he explains the upcoming preparations for the 250th anniversary of the Port wine regions demarcation and learn how you can be a part of this years harvest. I hope you enjoy the show!
Roy’s website Fortheloveofport.com
We’d like to thank our Sponsers for this weeks podcast:
Head over to our Frappr Map to get entered to win the Olive Oil and Vinegar donated by Reserva y Cata. Also remember that if your in Madrid and you stop by there shop on C/ Conde de Xiquena, 13 in Madrid you’ll get a 5% discount of any purchase for mentioning Catavino.]]>
That’s right we have a podcast and we’re excited about it. In the coming months and weeks we hope to bring you interviews with wine personalities from around Spain and Portugal. So for this first podcast I layout some of our goals and hopes for the future, along with filling you all in a little with Catavino’s history. I hope you enjoy it and I promise to bring you fun and interesting new stories to help augment the material you already enjoy here. Let us know what you think at: comments (at) catavino (dot) net or leave a voicemail in the USA at (937) 660-VINO
Hope to hear from you soon,