Catavino keeps you current not only with the remarkable wine developments in Spain and Portugal, two of the most dynamic wine producers on the planet, but you'll learn about food trends, new dishes and restaurants and the ancient and modern cultures on the Iberian Peninsula. And you may not notice it, but Catavino also happens to be one of smoothest designed websites you'll have the pleasure of visiting.
Doug Frost MS/MW

Tag Archives: Shopping

Conservas de Peixe: The Tasty but Discernible Truth Behind Canned Fish in Portugal

I absolutely love Portuguese fish. Whether writing or speaking, I can go on and on about the quality, freshness and simplicity of a perfectly grilled piece of fish in Portugal.  It’s something I recommend everyone should experience at least once in their life. But if you had asked me not too long ago about Portuguese canned fish, I probably wouldn’t have been as enthusiastic.  I’ve had fluctuating experiences with canned fish over the last 5 years, especially from my random supermarket sampling.  It was like having a can of Spaghetti-O’s. Though tasty in its own way, I would still prefer having homemade meal. That said, as of recent, canned fish has gone gourmet in Portugal. Specifically in the major cities of Lisbon and Porto, […]

Barcelona Wine Shops: A Comprehensive Guide to Find your Ideal Spanish Wine

Every wine-producing country has its own pride and tradition and Spain is no different. In fact, a well stocked bodega here in Barcelona is often as overwhelming as it is inspiring, and the enterprise of picking a wine often becomes more challenging than merely selecting a price bracket. One must take the notion of “price equals quality” and throw it out the window, as Spain encompasses more hectares of vineyards than any other country worldwide and produces some of the best values in fine wine today. The current state of affairs in the Barcelona wine world are bright, with just a touch of gray in the lining. The public has become increasingly wine savvy, and the myriad of local merchants […]

Shopping In Portugal: Five Gourmet Portuguese Products for Travel

Portugal is brimming with history, tradition and an abundance of natural resources, mainly of the edible variety! I’ve lost count of the number of nut, cork and olive trees; the vast amount of grapevines and vegetable gardens capable of growing in every nook and cranny; clear rivers and streams teeming with life and herds of goats and sheep, cattle and Iberian black pigs that graze along expansive sunny green pastures. It’s a life that makes you green with envy yourself. Take a walk through the countryside in the springtime and flowers are so lush and wild that they’re bursting through drainpipes and sprouting on rooftops. It’s these images that come to mind when I go shopping for Portuguese products. It’s […]

Chouriço: Connecting the New and Old World through Smoked Sausage

The night before I drove down to New Jersey to unite with my mother, aunt, cousin and niece to make “chourico” (Portuguese smoked sausage), “O Lenço da Carolina” by Fado singer Cristina Branco came on via Portuguese satellite TV. Though it’s a song about a person in love, all I could think about (as tears unexpectedly streamed down my face) was the immigrant’s journey. In the song, the person in love is giving Carolina a rosemary-scented kerchief. This very same person has tucked a map with an X over their “ninho” (nest), so that Carolina doesn’t forget it or ever get lost. It made me think of the small things that immigrants pack in their suitcases before adventuring on to […]

Part 2: Cutting up the Iberian Pig

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 here: La Matanza if you want better context to this story.   Part 2: Cutting up a pig Now that the dead pig has been cleaned and prepared, the fun begins. Before the massive corpse is transported a few hundred metres to a shed to be butchered, Luis and I hold a rear leg each while Alvaro takes a knife and slices down […]

Iberian Wine Harvest 2011 – A random assortment of challenges

This year, we’ve heard a wide range of harvest stories from across the peninsula: earlier than normal harvests, some later than normal, while others are reporting red grapes being picked before the white grapes – a highly unusual event. Consequently, we’re absolutely clueless as to how the 2011 vintage will end up. Not that we are very worried. We’re firm believers that vintage generally doesn’t matter, and we’re not alone on this. Granted, there are a handful of wine geeks out there that will contest this belief; but winemaking nowadays can take any grape and turn it into a decent wine. Now, while it may not be the same wine as last year, it’s still good, drinkable wine. That said, […]

Ancient Cellars – Selfless Thoughts for Future Generations

About six years ago I was very active over at eRobertParker. Back then, I had a very low subscriber number and enjoyed learning from people before the vitriol began to pour, eventually leading to the closing of the board. However, during my active days on the forum, I noticed something disturbing: people regularly talked about “drinking down” their cellars and stopping their purchasing of age-able wines when they reached a certain age. This, in turn, led me to write a post which conjured a little steam behind it, but never quite took off. That said, I think it’s a good post, and I’m eager to share it. I hope you will comment, letting us know if you feel whether this is truly a […]

Resolutions and Rewards: How to Preserve that Gorgeous Iberian Wine for Yet Another Evening?

January typically sees hordes of grown-ups and semi-grown-ups persuading themselves to ‘give something up’. Normally, in the case of grown-ups and wine lovers, this means going on the wagon for the month in a vain attempt to persuade themselves that they are not beholden to the bottle and that they are ‘being healthy’. Come February (in the Northern hemisphere), the winter has shown no sign of abating – despite the empty promise of longer days – and everyone is back off the wagon, on foot, drinking ‘winter warmers’ like a naughty Shiraz or a cockle-warming Côte-Rôtie. By March, we’re back into the swing of things and the rest of the year follows the year before that, like some endless Bacchanalian […]

A Few of Our Top Gastronomic Experiences of 2010!

To ring in the New Year with friends and family, we’d like to bring you our Top 10 Gastronomic experiences of 2010!! As our lives revolve around food and wine, we love to look back and reminisce on those moments that truly effected our lives. These experiences are in no particular order, and only some of them have been covered on Catavino; however, we’d love to share some of our experiences and ask all of you to share a few of yours in the comments below. Note: Please make sure to click on the title of each experience to learn more. Cinc Sentits Innovation and experimentation are traits we love! Red wine with scallops? Why not! Sweet wines with steak? […]

A Foreigner’s Guide to Spanish Cheese: Goat/Cabra (Part 2 of 5)

Growing up in Florida during the 1970’s and 1980’s I rarely, if ever, saw a cheese from an animal other than a cow. Our refrigerator was full of Cheddar, Swiss, and Jack cheeses but nary a cheese from any other animal. I suspect that most people living in the U.S. during that time were experiencing a similar dilemma but, like myself, were either ignorant or oblivious to what others were savoring across the Atlantic. It was not until I moved to San Diego in the early 1990’s that my eyes (and tastes) began to open. During my time in Spain my tastes broadened even further. Are you telling me they make cheese from something other than a bovine? Well, bring […]