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A Beginner's Guide to Spanish Wine

Stacey Gibson Post a comment

Facing a new section of your local wine store can be daunting. Today, we'll help you get to know some major Spanish wine regions and grapes so you can confidently choose a few bottles to try. More

For a Taste of Spain, Make Tiger Nut Horchata at Home

Lauren Rothman 10 comments

You might be familiar with Mexican horchata, but do you know the Spanish version made with tiger nuts? Here's how you can make this creamy and rich nonalcoholic drink at home. More

Viura: A Perfect White Party Wine from Rioja

Adventures with Weird Wine Grapes Stevie Stacionis Post a comment

I pay careful attention to the wine that disappears first at a party. When you have a mess of bottles open and one of them is emptied well in advance of the others, you know people liked it. More

Pairings Pictured: Albariño

Pairings Pictured Hawk Wakawaka Post a comment

The long zippy finish and playful nature of Albariño make it a natural flirt with food, happy to sidle up alongside a wide range of dishes. More

Hondarribi Zuri: A Wine Grape for Celebration-Enhancing Purposes

Adventures with Weird Wine Grapes Stevie Stacionis 1 comment

Basque locals traditionally drink the stuff out of a bulbous, pointy spouted, awesomely crowd-friendly pitcher called a porrón held high above one's head. More

Txakoli: Spain's Refreshing, Effervescent, Hard-to-Pronounce Wine

In Vineyards and Cellars Amy Cavanaugh 2 comments

When you visit the Spanish Basque Country, walk into any pintxo bar in San Sebastián or Bilbao and you'll see an entire wall of green bottles. What's in them? A bright, slightly fizzy wine called txakoli. There are three regions that make this wine, and I recent visited them all to learn about the differences in the wines they produce. More

The Serious Eats Guide to Sherry

Pameladevi Govinda 10 comments

For most people, a glass of sherry sounds like the kind of tipple that is to be sipped in a Victorian-era British parlor by a bunch of old codgers, but in reality the fortified wine from Spain is on the rise again. A new generation of restaurant sommeliers and shop owners have re- discovered the virtues of sherry for its wide breadth of styles and flavors, and its ability to go with all sorts of crazy dishes from a pungent curry to the stinkiest cheese. More

The Cider Press Guide to Drinking Sidra in Spain

Chris Lehault 3 comments

When traveling abroad, exploring local drinking habits usually ranks third on my list of priorities. The first two are stamping my passport and finding a clean bed. And while the architecture, the museums, and even shopping are all important aspects of exploring a new culture, I feel that the true spirit of any great city begins at the bar and ends at the dinner table. More

Snapshots from Valencia: Horchatería Santa Catalina vs. Horchatería El Siglo

Robyn Lee 2 comments

Faced with two of Valencia's oldest horchaterias conveniently located within spitting distance of each other, I tried both to see if one was better. More

Snapshots from Valencia: How Horchata Is Made at the Món Orxata Factory

Robyn Lee 4 comments

Món Orxata is an Alboraya-based company that makes fresh horchata every morning from organically and locally grown tiger nuts and sells it at carts around Valencia, bringing back the tradition of selling horchata from carts in the early 1900s. Check out how they make horchata at their factory in this slideshow. More

Serious Eats Amateur Wine Taste-Along: Spanish Tempranillo Under $20

Wine Under $20 Seema Gunda 5 comments

The first time I really noticed—really tasted—Tempranillo was at the tapas restaurant Tía Pol in New York. We'd ordered a super flavorful squid dish, which was served in its own, concentrated ink. The smokiness and earthiness of the Bodegas Muga Reserva Rioja wine we drank alongside it was just too delicious a complement to ignore. I was forced out of passively drinking the wine by this splendid combination. And I've been pretty into Tempranillo ever since. More

Serious Eats Amateur Wine Taste-Along Report: Cava

Erin Zimmer 9 comments

When preparing for this tasting, some of us had to factor in the juice cleanse (no alcohol allowed, even if it's hiding in a juice) so we popped open a few bottles before embarking on that, and popped a few more after that ended (partly to celebrate the end of the cleanse!). Many of these cavas would actually taste pretty good in a glass of fresh-squeezed OJ or pineapple-mint juice as a brunch cocktail. Others, we preferred sipping on their own. More

Serious Eats Amateur Wine Taste-Along: Cava

Erin Zimmer 3 comments

It's easy to think, there's nothing to celebrate on this any-ole-Tuesday night, what's the occasion for bubbles? Save the special stuff for little Joey's college graduation or Mildred and Bobby's wedding. If you only associate bubbles with a pricey bottle of Krug, then that's a natural approach. It's hard to get a decent bottle of Champers for less than $25, whereas there are plenty of sub-$25 (in some cases, quite sub) sparklers that'd make for a fun, refreshing anynight bottle. More

Cava: How Do They Get the Bubbles in There?

Erin Zimmer 3 comments

Before I left for Spain a couple weeks ago on a trip sponsored by Freixenet (pronounced fresh-eh-net*), which runs the largest sparkling wine facility in the world and exports 80% of Spain's cava, I asked Drinks editor Maggie what burning questions she thought Serious Eaters might have about cava. "Tell us how they get the bubbles in there!" she said. Bubbles, on it. More

Snapshots from Spain: Zumos from La Boqueria in Barcelona

Erin Zimmer 5 comments

After you pass all the Jamón Ibérico hanging (and stare, drool, study the butcher slicing away at one of the legs), the second thing you'll probably notice at La Boqueria, the bustling market hall in Barcelona, are the zumos. The bright, fresh juices are all lined up on crushed ice at the various fruit stalls. More

Leche Merengada: Horchata's Spanish Cousin with Lemon

Erin Zimmer 1 comment

I've never thought, oh this horchata could sure use some lemon, but upon trying leche merengada while in Spain last week, I wasn't opposed to the bright, citrus-y kick at the end. It's not quite horchata plus lemon—it's actually whole milk (not rice or almond milk) mixed with sugar, cinnamon, usually egg whites, and a hearty squeeze of lemon. More

The Cider Press: Spanish Sidra

Chris Lehault 11 comments

Rustic, musty and tart, Spanish cider (or sidra) is one of the great treasures of the cider world. Sidras tend to have a dominant wild yeast character and a dry, tannic finish. These ciders are fermented naturally, without any added sugars or sweeteners, and are usually still, not sparkling. Both Asturian and Basque ciders exhibit acidic, complex, and musty flavors perfect for fans of traditional Belgian Lambics. More

The Storied Volcanic Wines of the Canary Islands

Talia Baiocchi 3 comments

The Canary Islands boast a stunning array of microclimates, elevations, and mineral-rich volcanic soils that are capable of producing a wide range of fascinating wines. More

Wine Survival Guide: Summer Barbecues

Deb Harkness Post a comment

When I head to the store for summer wines, I keep "GRPS" (grapes without the vowels) in mind. It stands for Grenache, Rosé, Portugal/Spain, and Sauvignon Blanc, and these wine categories open up a world of tasty new options for summer get-togethers. More

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