In the American restaurant scene, the Spanish small plates, “Tapas, ” are no conundrum. But say the word “Pintxos” (generally bread topped with a fish or meat mixture, especially popular in the Basque region of Spain) and you’ll lose a few people. Say the Portuguese word “Petiscos” and you’ll get a whole lot of blank […]
Petiscos: The Portuguese Cousin of Spanish Tapas 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 »
When Warre’s, one of the great Port wine companies, put its Otima 10 bottle on the market, it was targeting a younger crowd with its cleaner and more modern packaging. It apparently worked for this 30-year-old wine drinker, who normally has a soft spot for the ornate, but in this case couldn’t resist how the
Tawny versus Moscatel: Which Pairs Best with a Classic American Pie? 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 »
We love Portugal, but there is one specific thing we love beyond all else: grilled fish! Something magical happens when you give a Portuguese chef a freshly caught fish, a hot fire, some olive oil and a pot of salt. Personally, I think the salt might be infused with pixie dust, or some other magical
Cabo da Roca – A Fish Lover’s Paradise Read More »
In my very first article with Catavino, I described an amazing experience lunching on fresh grilled fish along the Portuguese coast, an event I eagerly anticipated for weeks. Today, I can still say that I dine out on peixe grelhado every weekend, and I look forward to it as much, if not more, than I
Peixe In Portugal: The Numerous and Delicious Varieties of Portuguese Fish 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 »
Like wine, cheese is an important and valued part of Portuguese cuisine and one that is typically overlooked by much of the world. Portugal boasts of various high-quality artisanal cheeses, which are primarily produced in the central mountainous and plateau regions using sheep’s and goat’s milk. The islands of the Azores are also famed cheese
Part 1: The Ultimate User’s Guide to Portuguese Cheese Read More »
Quite often, we receive requests from people visiting Barcelona, Madrid, Lisbon or Porto, as to which wineries they can visit by train, taxi or foot. Our responses have commonly been, “Good question! And to be quite honest, I don’t know!” Well, maybe Porto is the exception, as you have a plethora you can get to,
Barcelona: Which Wineries You Can Visit By Train Read More »
Throughout my time living in this deliciously diverse food and wine country, I’ve come to realize that the Portuguese have developed themselves as artisans in specific food and wine crafts. Port may be the most famous, but what is surprising to most people who have never been here is Portugal’s long tradition in pastry making,
The Art and Culture of Portugal’s Pastry Industry: A History Influenced by Wine! Read More »
Two weeks ago, my boyfriend and I decided to take a weekend holiday up North to Guimarães, though each of us seemed to have different intentions for going. I wanted to visit all the wineries of Minho and enjoy a series of tastings, while he just wanted to relax and take it easy. In the
Leitão Assado da Bairrada with Tinto Espumante: A Truly Sensory Experience Read More »
It’s summertime in Portugal and as the tourists flood Lisbon, the Portuguese retreat to their local restaurants and bars to enjoy the gastronomic tradition of the season: snails! Yes, that’s right, Caracóis are to the Portuguese as hot wings are to Americans. Though savvy to the tradition of eating snails in France, most Americans remain perplexed
Suck it Up and do What the Portuguese do, Eat Caracois! Read More »
You may not be aware of this, but the Portuguese are excellent bakers and pastry makers, each famed for their traditional local pastries. If you haven’t nibbled your way through Lisbon, savoring their varied and highly addictive pastry culture, let us tempt you! Pasteis are pastries in Portuguese, and the Pasteis de Belem is one of
Pasteis de Belem: The Best Pastry in Portugal Read More »
I woke up this morning with a very odd thought clanking in my brain, “If the Fantastic Five port varietals are so famous, why don’t I have a clue as to how they each contribute to the pot?” I’ll readily admit that I rarely wake up…scratch that, I NEVER have woken up with a question
The Fantastic Five Port Wine Grapes Read More »
If you find yourself with a bottle of Sherry wine in hand, and you’re keen to enjoy it – simply open and imbibe. If, on the other hand, you’re keen to explore this gorgeous and widely diverse beverage to its fullest, allow me to offer a few suggestions. 1. Sherry Should Only be Served in
Top Five Mistakes in Serving Sherry Read More »
