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Tag Archives: La Mancha

Gourmet Cheese in Madrid

Two years ago, Food and Wine magazine talked of the revolution in Spanish artesian cheeses. After being outlawed for decades under Franco’s dictatorship, Spain has only recently been rediscovering and bringing back their artesian cheeses. Spain celebrates its regional cuisine, and if you ever comment on your plans to visit […]

Spanish Cava Primer

Every dining experience tends to be made up of dozens of small choices that can dramatically change your enjoyment of a meal. Smoking or non? Eat-in or take-out? Lo-calorie salad or deep fried cheese? It may just be that I am a freak about food, but I for one agonize […]

Primer 2005 – Carbonic Maceration

Carbonic Maceration: A winemaking technique used to produce light, fruity red wines with a distinctive character. This definition taken from [Answers.com->http://www.answers.com/topic/carbonic-maceration?method=5&linktext=carbonic%20maceration] goes on to explain the process with which this “light fruity wine” is made. Last month, I wrote about my experience drinking a Carbonic Macerated [Spanish wine->http://www.catavino.net/archives/242/2005/12/10/], terrified that […]