Posted on 23 January 2011.
I loathe flying. I really do. I don’t like standing in airport lines, battling with airport security and putting up with surly service. This is why I became a licensed pilot—no lines, no hassles. More importantly, I like the freedom of getting in a small plane and flying wherever I want to go. But my license doesn’t do me much good when I’m traveling abroad. So here I am, having to rely on commercial travel once again. At least my final landing spot takes me to a place most would enjoy.
I am meeting up with a great group of wine writers to learn about the Penedès region. We’ll hit some caves then take a side trip to the breathtaking region of Priorat, the source of Spain’s most powerful, complex red wines. If you love Spanish wine, or simply want to learn a bit more about the region, stay tuned as I take you on this exciting journey. Let’s hope my internet connection cooperates!
For now, I am taking a siesta, as I’m too darn tired to write after the grueling flight. Stay tuned for more…I think dinner is at eight.
Posted in Travel
Posted on 19 November 2010.
This cava has been in my arsenal of, “oh so we just drank two bottles of still wine and now you want bubbly” wines to pull out of my collection for many years now. I can honestly say it has also been a selection for many celebrations at my house and often the aperitif of the evening. For more than a decade it has been my go to sparkler when the cuisine called for a method champeniose wine and the choices were limited for a bevy of various reasons. Depth of pocket, choices on the shelves at that time, how many is a bevy anyway? Nevertheless this wine is a cuvee of 50% Macabeo, 35% Parellada and 15% Xarel-lo grapes grown in the renowned Alt Penedès region of Spain. Read the full story
Posted in Wine Reviews
Posted on 15 November 2010.
I was curious when I first saw this bottle a few years ago and was not surprised it represented the Reserve Cava from this producer. A treat each and every time you open a bottle of this wonderfully refreshing and exciting Cava. I like to make fresh fried gaufrette potatoes by smearing a little mascarpone on them then adding either vodka cured gravlax or cold smoked salmon, and some fish roe. Let your pocket book be your guide. I prefer Caspian Sea Caviar, but that’s just me and I’m just saying. Kennebec potatoes are preferred over Yukon or russets as they crisp up better. Read the full story
Posted in Wine Reviews