Ultimate Tapas in Spanish Wine Country

I love Spanish food—particularly in Spain.

It starts with incredible food products including melt-in-mouth sweet pata negra hams, meaty Cantabrian anchovies, crunchy quick-fried chipirones (baby squid) and aromatic green olive oils.  

Then comes the festive presentation—particularly in tapas places where you can share lots of small, artful plates and then gesture to a neighbor's food and say, "We'll have some of that!"

There is an irresistible excitement to point-and-choose dining—even if you don't always know what you're eating.

The Man Behind Spain's Mythic Vega Sicilia


Wine Spectator June 30, 2017

By Robert Camuto 

Pablo Álvarez is a patient man.

In 1999, Álvarez discovered that faulty corks had tainted some wines at Bodegas Vega Sicilia, the iconic Spanish winery his family purchased in 1982. He recalled the wine, at a cost of millions of euros, and then began planting cork trees on the property. They now cover 75 acres; decades from now, they may supply corks for the estate's wine.

A modern success in old Burgundy


David Duband remembers the breakfast when his father popped the question.

It was 1991, and the young Duband was serving his obligatory year in the French military at a regional gendarmerie near his home in the Burgundian backcountry of the Hautes-Côtes de Nuits.

His father, Pierre, cultivated about 50 acres of vineyards in the Hautes-Côtes—the cooler high, western slopes above the Côtes de Nuits that typically produced less-ripe, simpler wines—and sold the fruit to a local cooperative. But on that morning, his father was planning to purchase an acre of nobler vineyards in nearby Nuits-St.-Georges.

“Do you want to make the wine?” his father asked.

“Yes,” Duband responded, though—like his father—he’d never made wine. He enrolled in a crash winemaking course, got permission to leave his military post for harvest, and went to work, using the cellar below the family house.

Terroir and Technique in Beaujolais


Mathieu Lapierre on what's important-- and 'natural'-- in wine

Marcel Lapierre was known for two things: producing delicious, aromatic Beaujolais wines on his family’s home turf of Morgon and pioneering a “natural” style of winemaking from the 1980s on.

Since Marcel’s death in 2010, his son, Mathieu, has filled big shoes, carefully making wines that are often sulfur-free until bottling and that frequently score 90 points or higher in Wine Spectator blind tastings.

Wine's Orient Express


A chat with China's top wine dealer 

Robert Yang is a Chinese wine success story—the self-made man who brought the chain wine shop to the world's most populous country.

For nearly 20 years, the former hotel manager rode China's wave of thirst for Western wine & spirits, by becoming a distributor, retailer, Internet impresario and direct importer. His company called 1919 (a Chinese word play for "I want wine. I want wine.") has grown from one store in Sichuan Province's capital Chengdu in 2005 to a network of 1,000 shops in 600 cities with annual sales expected to top $2 billion this year. 

Mountain Men


Climbing the heights of Pic St.-Loup

I’ve visited a lot of vineyard estates, but when it comes to inspiring awe, few compare to the Ermitage du Pic St.-Loup in southern France.

Size makes a lot of the difference. On a clear day around Pic St.-Loup—a craggy 2,159-foot-high, sharkfin-shaped mountain in the Languedoc region—the sky seems as big and blue as it gets. In all directions are the rugged lands of the Ermitage.

Southern Star Rising


A difficult birth for France's newest appellation

The 2016 vintage was a rollercoaster for France’s newborn appellation, Languedoc’s Pic St.-Loup.

In September, nearly 2,500 vineyard acres on the lower flanks of the jagged mountain “Pic,” some 15 miles north of Montpellier, achieved the independent appellation status its winegrowers had sought for more than 20 years. On the surface, the change is subtle: Red and rosé wines that had been labeled as the subappellation Languedoc–Pic St.-Loup will become simply Pic St.-Loup with the 2017 vintage.

Allegrini's Sibling Success


Cover Story Wine Spectator April 31, 2017

By Robert Camuto 

In 1983, the future of the Allegrini family wine company looked dim. The untimely death of patriarch and winemaker Giovanni Allegrini at 63 left his children searching for direction.

"We were desperate, because we were young and we didn't have the business in our grasp," recalls Marilisa Allegrini, Giovanni's only daughter. Then 28, Marilisa worked in administration and sales for the winery. Her older brother, Walter, 34, tended the vineyards, while younger brother Franco, 26, was Giovanni's apprentice in the cellars.

Wild About Burgundy (and DRC)


Edmond Asseily doesn’t make halfway decisions. He goes all in.

As a young high-flying currency and metals trader in Europe in the 1990s, Asseily dove into Bordeaux’s top growths—amassing thousands of bottles in his Paris cellar, studying châteaus and drinking every vintage he could find.

“Within seven years, I drank everything you could drink in Bordeaux back to the 19th century,” he says. “I was on a learning binge.”

But Asseily, now 48, wanted more. Tall and lean, the French-Lebanese hedge-fund manager has an intense personality, fluency in seven languages and a hyperactive curiosity.

A well-dressed Sicilian


Salvatore Geraci is one of the world’s most well-tailored winemakers.

With his soft-shouldered suits from Naples and handmade shoes and shirts from London, the 60-year-old architect and wine producer is also one of Sicily’s most colorful characters.

“Coco Chanel said, ‘Fashion fades. Style endures,’” says Geraci in his new “garage-wine” vineyard in Passopisciaro, on Mount Etna’s north face. “I want to make wines of style.”

It is a compelling scene: Geraci waxing about style, smartly attired as a country gentleman in an old double-breasted blazer, while in the middle of dilapidated vineyards on Etna’s rustically terraced volcanic slopes.

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