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Latest entries about Chardonnay

Calbariño: The Future of Albariño in the Golden State of California

written by Louis Villard | 2nd August 2012

Editor’s Note: With International Albariño Day right around the corner, we sent Louis Villard, our newest addition to the Catavino crew, to the heart of the movement in hopes of enticing you to participate this Saturday! For most, it’s Rias Baixas, the coastal, northwestern region of Spain that comes to mind when talking about Albariño. The grape flourishes in this maritime climate...

The Assemblage: The Art and Science Behind Blending a Cava Wine

written by Gabriella Opaz | 2nd May 2011

Before we dive into this article, I’d like to invite you to play with me for a moment. Imagine that I’ve placed three buckets of red paint infront of you named: Burnt Orange, Fire Engine Red and Sunburst Yellow. Each of these vary slightly in vivacity, purity and tone, and your job is to mix all three of these...
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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How Should Albariño Taste? A Palatable Debate

written by Oliver Styles | 10th February 2011

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 couple of hours trying...

Pairing Portuguese Wines with Roasted Fowl

written by Sonia Nolasco | 20th January 2011

On cold winter evenings there’s nothing more heartwarming for this writer than a chicken roasting in the oven. The scent of herby seasonings enchant my senses and transport me to my mother’s kitchen in New Jersey where she roasts to perfection just as she learned to do back in the Old Country. In America, roasted turkey is considered one...

Virginia: A Corner of a Foreign Field that is Forever Spain

written by Quentin Sadler | 16th September 2010

Last week I enjoyed a spectacular trip around the wineries and wine regions of Virginia. The state, or more correctly Commonwealth, is a beautiful place and the wine areas are largely dominated by the Blue Ridge Mountains and the Appalachians. Indeed Virginia is hot and humid – in the summer anyway, so quality grapes can really only thrive at...

Icewine in the Penedes: The First Electrically Defined Wine

written by Ryan Opaz | 31st July 2010

<rant>Twitter this past two days has been flooded with news that the Penedes region of Spain has approved a new DO for the category of Icewine. Reporting in Decanter Magazine, David Furer states: In Penedes grapes are frozen in a cold room, refrigerator, or with dry ice. Freezing on the vines is allowed, but in practice seldom takes place....
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