It is a fashion, of late, to praise ‘modern’ winemaking and its techniques. Up until very recently – if it isn’t still going on – the argument held that because US wine guru Robert Parker liked a certain style of wine, most wines were made to this standard (Parker wielded great power on behalf of […]
Rioja Reserva, Pandering to the Lowest Common Denominator? Read More »
I have a guilty secret. I just do not get the excitement about Grenache and Shiraz. Blended together, or on their own, these grapes often seem too much of a blunt instrument to me. That is not to say that I cannot appreciate that these are good wine grapes that have their place – of
Sierra de Gredos: A Treasure Trove for Old Vine Garnacha Read More »
History of Sheep Cheese Our gallivants through the pastures of the Iberian countryside now turn our gaze from the quiet and inert cow (vaca), and the rambunctious goat (cabra) to the timid and vulnerable sheep (oveja). I might even say that I am thankful for the animal’s reputation of stupidity – follow the shepherd and
A Foreigner’s Guide to Spanish Sheep Cheese Read More »
A few weeks ago I found myself in the midst of a blind tasting with five Masters of Wine candidates. I will tell you how I came to be there another time, but part of it was down to my – dare I say childish – love of blind tastings. Once we had spent a
How Should Albariño Taste? A Palatable Debate Read More »
History of Spanish Goat Cheese Traversing the craggy mountaintops and mountainsides of the Iberian terrain, we descend to the lush, green pastures of the mountains and valleys of (predominantly) Northern Spain. Our gaze turns from the agile and energetic goat (cabra) to the more docile and passive cow (vaca). They graze primarily on the stretch
A Foreigner’s Guide to Spanish Cow Cheese Read More »
Spain is a country steeped in wine and wine lore. Wine is important in Spain and as a consequence, many wine consumers have a clear view of Spanish wines. Or rather, they think they do, as this view is almost universally red and more often than not from Rioja. Actually, Spain produces an incredible variety
Chacolí: The Wild Wine of Spain Read More »
Growing up in Florida during the 1970’s and 1980’s I rarely, if ever, saw 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
A Foreigner’s Guide to Spanish Goat Cheese Read More »
Most American’s familiarity with Spanish cheese lies somewhere in the realm of understanding of Spanish wines a decade ago. Ask anyone then to name a Spanish wine and the response was invariably “Rioja.” The undisputed Queen of Spanish cheese, Manchego, would likely be the response to the same question today regarding cheese. Are you a true
A Foreigner’s Guide to Spanish Cheese: Introduction Read More »
Our journey through the world of traditional tapas began with the mighty tomato and led us to the robust potato. We now find ourselves returning once again to Spain’s favorite bread-topping condiment – the almighty tomato. Pan con Tomate (aka Pa amb Tomàquet or Pan a la Catalana) is one of the most popular and
Tradition Meets Modernity: New Ideas for Old Tapas (Part III: Pan con Tomate) Read More »
In Part I (Gazpacho), we began our journey in the heat of the south of Spain but now head to one of the country’s northern-most regions, Bilbao (as rumor/tradition has it) to modify another of Spain’s great signature dishes – tortilla española. Known by a few names – tortilla española, tortilla a la española, and
Tradition Meets Modernity: New Ideas for Old Tapas (Part II: Tortilla Española) Read More »
When we first moved to Spain, many moons ago, we arrived green and naive. We never jumped on Wikipedia to research the plight and suffering of the downtrodden citizens under General Franco, nor did we study the diverse and regionally specific foods and wines savored throughout the peninsula. We were ignorant of the various languages
To Kiss or Not to Kiss: Top 10 Tips for Greeting Fellow Europeans Read More »
A few days ago, we mentioned that we were attending the II International Conference on Organic Viticulture, Sustainability and Climate Change (EcoSostenibleWine 2010) being held just south of Barcelona in Vilafranca de Penedes. The aim of the conference was to disseminate information on the latest technology in sustainability, organic procedures, and means to reduce the
Sustainability in Winemaking is a Philosophy, Not a Religion Read More »
If you’ve lived in Spain for any stretch of time, you’ve most likely become mildly addicted to their vast array of oranges, clementines, and mandarins available in the cold, wet winter months. Sitting regally in our blue glazed fruit bowl is a small mountain of round orbs, packed with enough juice to satisfy the deepest
Ultimate Guide to Spanish Oranges: The Delicious Backbone of the Mimosa Read More »
Spain is synonymous with cured Jamon Iberico, olives and sharp Manchego cheese; but let’s not forget that it’s also the birthplace of a wide variety of sausages. Since the dawn of time, Spaniards have mastered the art of using, salt, spices and fresh air to preserve and cure their meats; and as centuries passed, their
Traditional Catalan Dish: Spanish Sausage, Spinach and Garbanzo Beans Read More »
A friend of ours Raymond Magourty (Raymondo) is working the 2009 harvest in Priorat, Catalunya for Celler Mas Doix, a prestigious wine producer located in the village of Poboleda whose Parker Points have elevated it in popularity. With his background in wine education, and ambition to learn more about the practicalities of wine-making, the winery
