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Latest entries about Macabeo

White Rioja: A story of redemption

written by Tara O'Leary | 16th October 2013

Editor’s Note: In the run up to the #EWBC (#DWCC) happening next week, Tara O’Leary, has placed the spotlight on what makes Rioja white wine such a treasure! Spain, the country of matadors, Gaudí and Rafa Nadal; of vibrant fiestas, flamenco and fútbol; of tapas, paella and manchego; of Sherry, Cava and white Rioja.  Yup, that’s right, white Rioja. It’s not...

The Grapes of Rioja: Unveiling the berries behind the iconic wine

written by Tara O'Leary | 14th October 2013

Editor’s Note: In the run up to the 2013 #Digital Wine Communication Conference happening in 2 weeks, Tara O’Leary, has unveiled the essential berries that has made Rioja so famous.  Do you remember your first Spanish red wine? No? Me neither, but chances are it was a Rioja. Rioja has been the standard bearer of the country’s wines for much longer...
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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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...

Looking for Love in Cava: The vast difference between quality and value-priced Cava

written by Guest Blogger | 9th April 2011

Whenever I fall in love with a region while on vacation, as I did with Catalonia, I want to re-create that experience once I return home. Drinking the wines and savoring the cuisine can accomplish that. However, despite having tried many Cava wines in U. S., I often find myself gravitating towards sparkling wines from other countries. Don’t get...

Pruning & Trellising Iberia: How Spanish and Portuguese Grapes Get Their Lush Insides

written by Guest Blogger | 29th January 2010

Editor’s note: We’ve provided viticultural perspectives specific to both Spain and Portugal after Raymond’s article from renowned Spanish wine author, John Radford; Portuguese winemaker, Rui Reguinga; and Port winemaker, Oscar Quevedo. For many of us, this is a particularly cold winter and not one during which we would consider venturing outside for very long unless absolutely necessary. For the...

Harvesting in the Priorat 2009: Differentiating Grape Varieties

written by Guest Blogger | 26th October 2009

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 villlage of Poboleda who’s 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 employed him as ‘bodeguero’...
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