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It’s Beginning to Look A Lot Like Bubbly!

December 22nd, 2014

I love the holidays. People smile more and are generally a little nicer; the weather starts to cool down (that is, unless you live in Southern California); and the bubbles flow more freely and more often. Pour me some Champagne, right? No! I say, “Keep your Champagne and give me Cava!” For those who have never tried Spanish Cava, you are in for a real treat. Of great quality and considerably less expensive than Champagne, Cava is gracing more holiday tables and celebrations around the world. Her...

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All About Mia!

August 10th, 2014

That Sunday afternoon began unlike any recent one. Sitting on the balcony of an architectural masterpiece in San Diego, California, gazing out to the Pacific Ocean without a single cloud dotting the sky. The sun beaming down with stereotypical Southern California warmth, it was obvious the next move would be to find something cold to sip. Fortunately, I was at the home of fellow Hispanophile and Dallas-based public relations powerhouse, Janet Kafka. I had been invited to taste a few Spanish wine...

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Codorníu-Raventós/Aveníu Brands Winemaker Tour

May 26th, 2013

Recently seven of the world’s finest winemakers converged for the first time in the United States. New York City and Washington, D.C. played host to the first-ever Codorníu-Raventós/Aveníu Brands Winemaker Tour which aimed to bring together the eight winemakers which make up the Codorníu Raventós portfolio. Representing ten wine regions in three countries these winemakers presented a vast selection of incredible wines from their individual wineries. I had the good fortune attend the Washington, ...

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A Foreigner’s Guide to Spanish Cheese: Mixed/Mixto (Part 5 of 5)

April 9th, 2011

Our journey has taken us through mountainous terrain and spacious pastures; it has introduced us to the sprightly goat, the demure cow, and the helpless sheep. We have also eaten some of the most amazing cheeses produced in the world today. Our final gaze turns to those cheeses produced from a combination of two or three of these animals. Greater than 50% of the cheese produced and consumed in Spain is made from a mixture of cow’s, goat’s, and/or sheep’s milk. The largest quantity of the milk co...

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A Foreigner’s Guide to Spanish Cheese: Sheep/Oveja (Part 4 of 5)

March 17th, 2011

Our gallivants through the pastures of the Iberian countryside now turn our gaze from the quiet and inert cow (vaca) 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 eat and drink to your heart’s content for the world is craving the product of your delicious milk. Sheep’s milk cheese is fashioned virtually all over mainland Spain but production is particularly heavy in the mesetas of Central Spain. T...

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