Spanish Catalan Food, AMAZING Tapas, and Antoni Gaudí Attractions in Barcelona, Spain!
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Day 22 of our Round The World Trip for Food with Star Alliance, we were in Barcelona, Spain. We started off the day with an amazing Catalan food meal at Can Vilaró before doing some sightseeing, eating legendary Barcelona tapas, and finishing with some of the most famous Antoni Gaudí attractions in Barcelona.
00:32 Catalan Food at Can Vilaró Restaurant - Can Vilaró is an amazing and classic restaurant in Barcelona that specializes in local Catalan food. To begin our meal, I started with a bowl of gazpacho, a cold and refreshing tomato and vegetable soup. One of the main dishes I ordered was cap i pota, a Spanish Catalan dish of trip and other organs in kind of like a stew. Finally, seeing some roasted lamb cheeks, I decided to try a few of those as well. It was a delicious meal with friendly local service. Thanks to for this recommendation! Total price - 23.10 EUR
9:16 Museu Nacional d'Art de Catalunya - After stopping by the Magic Fountain of Montjuïc for a while, we then continued on up the thill to the Museu Nacional d'Art de Catalunya. If you love art, you’ll enjoy this museum in Barcelona. Price - 12 EUR
12:30 Montjuïc Castle - 5 EUR per person - One of the greatest attractions in Barcelona is the Montjuïc Castle. The castle itself is not incredible, but the views of Barcelona that you get and the perspective you can get of the city is what I think really makes the attraction worth visiting.
14:42 Legendary tapas at Quimet & Quimet - After walking down from the castle, Ying and I stopped off at Quimet & Quimet, a legendary small tapas bar in Barcelona that specializes in tapas made from pickled and canned seafood and ingredients. The owner is an expert at what he does, and you can see the passion and love he has for the tapas he prepared. The best tapa I had at Quimet & Quimet was canned mussels with caviar which came topped over a piece of crispy toast. Total price - 20 EUR
19:26 Casa Milà (La Pedrera) - 20.50 EUR - Some of the most famous attractions in Barcelona are buildings and basilicas designed by Antoni Gaudí. So on this day I decided to visit two of the most famous Antoni Gaudí complexes in a row (the day before we had already visited Sagrada Familia, you can watch that here: Casa Milà was very interesting to see and walk around and learn about Antoni Gaudí.
24:06 Casa Batlló - 22.50 EUR - Next, we walked down the street to Casa Batlló, another well known building re-designed by Antoni Gaudí. It was busier than Casa Milà, but it was also very fascinating to learn about the ideas, thoughts, and designs that went into the construction.
On Day 22 we did quite a bit of sightseeing of attractions in Barcelona, and the highlight of the day for me was the first Catalan food meal at Can Vilaró Restaurant.
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to Cotton House Hotel, Autograph Collection for sponsoring my stay in Barcelona.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
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El Prado Spanish Tempranillo/Cabernet Sauvignon Blend Red Wine Review (Spain)
El Prado Tempranillo/Cabernet Sauvignon Red Wine
70% Tempranillo, 30% Cabernet Sauvignon
Produced and bottled by R.E.5369-V for Thierrys Wines Service
Valencia, Spain
ABV: 13.5%
Eric's Rating: 7.5
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Barcelona Food Tour at LA BOQUERIA and Sagrada Familia - Barcelona, Spain, Travel Guide!
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On Day 21 of our Round The World Trip for food with Star Alliance, we spent the day in Barcelona. Barcelona is an amazing food city, and one of the best places to start eating is at La Boqueria. After eating and wandering, we headed over to Sagrada Família for a breathtaking tour. It was an amazing day of food and attractions in Barcelona.
00:34 Breakfast at Cotton House Hotel - We started off the morning at our hotel by having a quick breakfast. The jamon and selection of cured meats was the highlight.
2:53 Mercat de Sant Josep de la Boqueria - Often known in short just as La Boqueria, this historical market is a food lover's paradise and a pilgrimage destination. We arrived early in the morning and headed first to Bar Pinotxo to eat our second breakfast. I ordered an omelet with eggplant and a plate of garbanzo beans and blood sausage. The dish was simple, but it was incredibly delicious. Additionally, the coffee was extremely good. Total price - 12.80 EUR ($14.04)
6:59 El Quim De La Boqueria - After finishing with the first place of tapas, I wandered over to another legendary tapas bar within La Boqueria market known as El Quim De La Boqueria. It’s a very expensive place, but I knew I wanted to try the fried eggs with baby squid. The dish was a simple combination of ingredients, but it was cooked perfectly, and it was incredibly delicious. I also couldn’t resist a plate of fried chilies. Total price - 32.05 EUR ($35.16) There are dozens of things to eat and try at La Boqueria, and after all the salty food I was ready to have a passion fruit juice. And then finally, to conclude the Barcelona food tour of La Boqueria, I bought a cone of sliced Jamón Ibérico.
14:14 Gothic Quarter, Barcelona Cathedral - After an amazing food tour, we walked around the Christopher Columbus monument and then continued on walking around the Gothic Quarter of Barcelona. The Barcelona Cathedral was originally closed when we arrived, but I came back in a few minutes and walked around the Barcelona Cathedral as well.
16:37 Xarcutería La Pineda - Located just around the corner from the Barcelona Cathedral, I headed over to a place called Xarcutería La Pineda (recommended by Chris English), to try the botifarra blanca and a cup of vermouth. It’s an amazing little family run shop with a fantastic array of meats and drinks. Total price - 11.50 EUR
21:25 Basílica de la Sagrada Família - One of the most famous attractions in Barcelona is the Sagrada Familia, a basilica that was famous designed by Antoni Gaudi. I had read and dreamed about visiting for many years, so I was very excited to finally have the chance to visit. What amazed me is how dark and gothic it looks from the outside, yet how light and happy it is on the inside. Sagrada Familia is truly a stunning architectural feat, and an attraction you must visit in Barcelona. Along with visiting the main part of Sagrada Familia, I also bought tickets to go to the Nativity Tower. Going to the top of the tower and walking down was the highlight of visiting. Price - 29.00 EUR per person w/ tower entrance
26:16 Catalan Food for dinner at Restaurant Portolés - For dinner Ying and I walked over to Restaurant Portolés, a local Catalan food restaurant. Some of the main dishes I ordered included Fideuà and Rollitos De Pollo, all of which were delicious. It’s a great restaurant to try in Barcelona. Total price - 26.50 EUR
This was a fantastic day in Barcelona, packed with delicious food and attractions in Barcelona.
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to Cotton House Hotel, Autograph Collection for sponsoring my stay in Barcelona.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
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Ultimate Rioja Wine Tasting ???? Spain's Most Famous Tempranillo!
Discover Rioja wine! This video is all about Spain's most famous red wine, made with the Tempranillo grape.
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If you've ever drunk Spanish wine, I'm sure you've heard of Rioja wine. It's without a doubt Spain's most famous wine region. In this video I drink three wines (all made with tempranillo) from iconic wineries to help you understand the region a little better. I discuss the flavours and aromas of each wine (or vino, as we call it here in Spain), and also talk about the difference between modern and traditional Rioja.
And who am I? I'm James Blick, co-founder of Devour Tours and a certified sommelier, trained by WSET, one of the most famous wine training centres in the world!
Also, I also answer some really common questions about Rioja, namely:
- Are all Rioja wines Tempranillo?
- Is Rioja a red wine or a wine wine?
- What is the grape in Rioja wines? (Hint: it's tempranillo!)
READ ABOUT THE RIOJA/ARTADI CONTROVERSY
FILMED AT
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#SpainRevealed #JamesBlick #wine
???? This video was filmed by my wife, the wonderful Flamenco Guide:
????♂️ WHO AM I ????♂️
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Hola! I’m James Blick. Spain is my passion! It’s food, it s culture, its history and its people. And I get a massive kick out of sharing everything I’ve learned with visitors to this country. My mission? To help you have a true, rich and delicious experience in Spain!
I’m from New Zealand and have been living in Madrid since 2011 (which my Spanish wife, Yolanda). I’m a co-founder of Devour Tours, where we offer award-winning food & culture tours in Spain’s most delicious destinations. I’ve been featured on the BBC, CBS and Channel 4 talking about Spain and its food and I’ve also written for The Guardian, Sunday Times, El País and others about Spain as a culinary destination. And finally, I make these videos - because it causes me a lot of pain to think that people are in Spain and having a less-than-authentic experience!
Thank you for watching my videos. I’d love it if you’d comment on them. Tell me what you like, don’t like and what you want to see more of! And give it a thumbs up if you enjoyed it, and share it with your friends who are heading to Spain. It all helps others find my videos!
And if you want to see more of my videos and not miss any - please subscribe to my channel!
Better Brusho powder storage bottles
Hiya crafty friends! I'm here with my very first video to show I switched my Brusho pigment powders to bottles I like better.
Bottles I used can be found here:
Emperador buys Fundador
Grupo Emperador Spain S.A., a company owned by Emperador, Inc. is buying Spanish brandy Fundador and three other liquor brands from Beam Suntory, as well as its sherry business, with an all-cash offer of 275 million euros or P13.8 billion.
The acquisition further strengthens Emperador’s dominant position as the number one brandy company in the Philippines and in the world.
In a statement, , the Emperador said that the acquisition includes the iconic brands of Fundador Pedro Domecq, the Philippines’ largest selling premium imported brandy brand; Terry Centenario, Spain’s no. 1 selling brandy; Tres Cepas, Equatorial Guinea’s no. 1 brandy; and Harveys, United Kingdom’s no. 1 selling sherry wine. These brands carry a unique heritage and market leadership position in their respective categories.
“With the combined global reach of Whyte & Mackay and Fundador, our expanded product portfolio will have access to more than 100 countries around the world. In our pipeline are several proudly Philippine-made products that we intend to introduce to the international markets starting next year,” said Winston Co, president, Emperador, Inc.
Spain-based Fundador Brandy is the largest and oldest brandy in Spain and has been an icon of Spanish culture and heritage. It has also been an iconic premium liquor brand in the Philippines for more than 150 years.
The acquired assets include Bodegas Fundador, known to be Spain’s largest and oldest brandy cellars established in 1730, as well as production facilities, ageing cellars, vineyards and state-of-the-art blending and bottling facilities, in Jerez, Spain. Other assets also include a brandy distillery in Tomelloso, Spain with sufficient ageing inventory of brandy and sherry, which Emperador officials believe will drive the company’s growth.
Read more at
Is Cava the new Champagne this holiday season?
SHOTLIST
Sant Sadurni d'Anoia, Spain - December 1, 2008
1. Wide shot of dawn
2. Various shots of vineyards
3. Tilt up from vineyard to exterior shot of Segura Viudas winery
4. Various shots of vaults
5. Various shots of technician observing sediments in bottle of cava
6. Various shots of sommelier moving bottles of cava
7. SOUNDBITE: (Spanish) Jordi Guilera, sommelier and PR for Segura Viudas
Technology is not necessarily an enemy of tradition. That's why here in Segura Viudas we produce cava with the latest technology as well as following the old methods. This will not alter neither the quality nor the flavour of our product.
8. Various shots of technician operating automatic machine to move bottles
9. Various shots of bottles running through automatic line
10. Various shots of technician during deguello (disgorging) process
11. Wide shot of laboratory
12. Various shots of oenologist analysing and tasting cava
Barcelona, Spain - November 28, 2008
13. Various shots of sommelier opening bottle and pouring cava
14. Various shots of sommelier tasting cava
15. Various shots of sommeliers toasting with cava
LEAD IN:
The battle of the bubbles is about to commence this holiday season.
In the Spanish corner is Cava - a sparkling wine, and in the other the French defender, champagne.
STORYLINE:
The town of Sant Sadurni I d'Anoia is located in the middle of the Penedes region where 95 percent of Spanish cava is produced, about forty kilometres (25 miles) south of Barcelona.
Segura Viudas is part of Freixenet group which claims to be the world's largest producer of sparkling wine.
The winery started to produce cava at the end of the 19th century but it didn't become a brand until 1950.
Today several steps of the production process such as the riddling (turning the bottles) or the disgorgement (expelling the deposit from the bottle) are mainly mechanised.
Jordi Guilera works as a sommelier and public relations manager for Segura Viudas.
He says even though the winery produces cava using new technology alongside more traditional methods for turning bottles, this doesn't affect the quality of cava.
However cellarmen still perform some of the tasks manually, although their work now accounts for a fraction of the number of bottles produced.
The grapes are harvested, mostly manually, from the end of August until the end of October.
Next is the blending (assemblage) of still wines where the cellar master and his team blend different wines from different harvests and grape-varieties to create an harmonious blend.
Then the wine is decanted into bottles with wine yeast and sucrose.
As the yeast consumes the sugars, a second fermentation of the wine is produced inside the bottle.
This process occurs when the bottles are taken to a vault (cave) and placed horizontally for a minimum period of nine months.
Next step is called remouage or riddling, which involves small periodical movements of the bottles - causing the sediments to settle in the neck of the bottle.
In some wineries this is still done by hand, whereas others combine the two methods or use just mechanical devices to turn the bottles.
Deg�elle or disgorging is the process whereby the sediment is expelled from the neck of the bottle.
The loss of volume can be compensated with the addition of liquor (sweet wine).
If nothing is added then the cava becomes brut (dry).
The variations include extra brut, sec, demi-sec or sweet, depending on the sugar content.
According to Spain's National Regulating Council for Cava (CRCAVA) an estimated two hundred million bottles of Cava are exported every year reaching consumers all over the world.
EDITORS NOTES
In 1872 Josep Ravent�s - from the Codorniu winery - created the first 3, 000 bottles of cava.
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SYND 29-8-73 SCANDAL OF FAKE BORDEAUX WINE UNCOVERED
(29 Aug 1973) Henri Cruse, a reputable wine shipper for centuries, has been caught blending cheap red and white Rioja wine and labelling at as Bordeaux. 1 million bottles have been seized. British papers are front paging the story, and most Bordeaux is exported to Britain.
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BFL Rates Redolessence Top 10 Niche Spring Fragrances
1. DS & Durga Bombay Bling
2. Eau d'Italie Jardin du Poete
3. The Gate Fragrances First Sight
4. Atelier Cologne Musc Imperial
5. Carner Barcelona Rose & Dragon
6. L'Artisan Parfumeur Sevilla a l'aube
7. Creed Green Irish Tweed
8. Mendittorosa Odori d'Anima Alpha
9. Edward Bess Spanish Veil
10. Bovaint Paris Laef
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Wine Making Academy - Team Building Activities
Learn how to become a true cellar wine maker! This activity allows you to learn about wines and brainstorm the best way to commercialise them. You will be able to create your own wine by blending different mono-grape wines.
Tap water in spain
We turning on the tap water in Spain for approximately 3 seconds
Phil Cottrell Marbella - Champagne
Phil Cottrell Marbella - Champagne....
Champagne was the first sparkling wine and it is the most famous. Only wines made in the Champagne region of France may be called Champagne. Spain produces many fine sparkling wines, called cava after the cellars in which the wine is produced. These wines are made in the méthode champenoise or Champagne method, which is the same method that is used to make Champagne.
Josep Raventós Fatjó of the Codorníu estate is said to have been the first to produce wine made in this method in Sant Sadurní d'Anoia, (Cataluña,) Spain in 1872. He was so happy with the wine he made, that he ordered a cool cellar or cava dug in order to produce more sparkling wine. In a few short years , the family introduced their first bottles of cava to the public. It was an instant success, particularly with high society. Soon, sparkling wine from the Codorníu estate was being sent to the Spanish royal family. Today, thousands of visitors tour the Codorníu winery and cellars in Sant Sadurní d'Anoia in Cataluña.
Besides Codorníu, there are hundreds of sparkling wine producers in the area south of Barcelona called Penedés. The other sparkling wine producer which comes to mind immediately is Freixenet, pronounced fresh-eh-net. Its' cordon negro product, a cava in a matte black bottle with gold writing.
How Cava is Produced
High quality sparkling wines, including cava and French champagne contain bubbles of carbon dioxide. How do the bubbles get there?
•First, the grapes are harvested and a white wine is produced. Several types of wine may be blended. Three grape varieties native to Spain are Xarello, Macabeo and Parellada.
•Tirajo is the second step - The bottle is filled with the blended wine, then a syrupy mixture of yeast and sugars is added, called licor de tirajo. The yeast will cause the secondary fermentation to occur in the bottle. At this stage, the bottled wine is then transferred to the cellar with a temporary stopper.
•The Second Fermentation is next -- The yeasts convert the sugar to carbon dioxide. This second fermentation and bottle aging occurs in the bottle and lasts for nine months at a temperature between 55 and 59 degrees Fahrenheit.
During the second fermentation/aging, the bottles are turned occasionally. This process is called remuage and in some wineries, this is still done by hand. This turning of the bottles causes the residue from the yeast to collect in the neck of the wine bottle. The neck of the bottle is then frozen, which forces the sediment out and the bottle is re-corked immediately.
Pepe & The Bottle Blondes - Cuentame Que Te Paso
PEPE & THE BOTTLE BLONDES was created in October 1995 to bring back the 'Copacabana style' dinner theater enhanced with the costuming, make-up and percussion and beat of Latin rhythms, PEPE & THE BOTTLE BLONDES created a strong and stimulating visual stage performances not to be missed.
Pepe Raphael's piquant pulsations have taken him from Madrid (where he was born) to New York City (where he performed) to Portland (where he now lives). Pepe has performed leading roles in Evita with Music Theatre of Oregon and in West Side Story with the Musical Theatre Company and with The Portland Opera. Pepe has also appeared in several major motion pictures and television movies.
Pepe successfully blends dance, opera and musical theatre experience with his 'original songwriting' and 'comedic' wit to deliver a fresh and innovative performance.
Born in Madrid, Spain, Pepe began his dance career with the National Ballet of Spain. He then worked with Ballet Liceo of Barcelona and upon moving to the United States, danced with Ballet Hispanico of New York, Princeton Ballet, Pennsylvania Ballet and, most recently, Oregon Ballet Theatre. Pepe has performed locally with the Portland Opera Company, Music Theater of Oregon and The Musical Theater Company.
Along with his ballet, opera and musical theater experience, Pepe has also appeared in several made for TV movies and has been a featured stand-up comedian at Harvey's comedy club for the last five years.
PEPE & THE BOTTLE BLONDES are currently performing in night clubs throughout Portland as well as for private parties and corporate events. They have provided entertainment for the Trailblazers, Weiden & Kennedy, McMenamins, VoiceStream Cellular, The Red Lion, Hillman Properties and others. Their repertoire includes popular songs from the 30's to the 60's, plus a strong selection of Tangos, Boleros, Rhumbas, Sambas and many other exciting Latin American rhythms.
An eclectic, 'Copacabana style' ensemble of saxophones, congas and percussion, trumpets, and three-part harmonies combines the talent and visually arresting performance that echoes the indulgence of the 1950's nightclub chic.
Pepe & The Bottle Blondes have performed in San Francisco, Seattle, Los Angeles, at the Horizon Casino in Lake Tahoe and in Portland at the Heathman Hotel and for the Portland Trailblazers. Pepe has sung in Madrid, Paris, and Las Vegas, including appearances with Pink Martini at the Cannes Film Festival and with the Oregon Symphony.
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===Copyright © 2005-2006 Pepe & the Bottle Blondes. All rights reserved.===
Wine Gallery - Cava - Vallformosa 'MVSA' Cava NV
Check out the Wine Gallery's chief wine officer, Banjo Harris Plane as he taste tests all our latest wine adventures.
The Vallformosa Cava is a real benchmark for the classic style of Spanish sparkling - light, driven by a green apple freshness and with a real drive to it. The secret to this inimitable style? The blend of native Spanish grapes that are used in the production, blended with Chardonnay for richness and power. This clever mix enables the wines to express a real definition of Spanish terroir, and still remain taut, linear and fresh. The MVSA bottling from Vallformosa has complexing notes of hay and barley, but is really all about the line and length - lots of lime, apple and grapefruit. Very refreshing and has you reaching for another glass. Salud!
You can find food pairings, matching recipes and the winemakers story all here
And be sure to visit the Wine Gallery for a personalised monthly wine journey delivered to your door.
thewinegallery.com.au
Torres, Sangre de Toro 2013 - The Plastic Bull Wine
In this video we take on the bull by its horns! A wine that has been around since way before I even tasted wine. Sangre de Toro, Blood of the Bull, a wine from the family owned wine gigant Torres.
From Spain, Catalunya, a red wine blend made of Garnacha and Cariñena. It also comes with a tiny plastic bull. A collective toy that has been changing its design through the years. The bull is a great symbol of Spain, and a great marketing strategy.
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Kanpai! #Spanishwine #Sangredetoro
2013 Jordan Cabernet Sauvignon 750mL vs Magnum | Wine Tasting Notes | Jordan Uncorked Episode 25
In this episode of Jordan Uncorked, John and Maggie taste a 2013 Jordan Cabernet Sauvignon 750mL against a Magnum at Jordan Winery in Healdsburg, California, and offer new wine tasting notes for this 2013 wine. Comment below with your pick for which wine these winemakers should open next for a chance to be featured.
jordanwinery.com/wines/alexander-valley-cabernet-sauvignon/vintages/2013
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Where to wine and dine around Spain
Churros with dark chocolate are a standard breakfast or snack in Spain. These are different than the sugar-coated churros found in the U.S.
Gambas al ajillo, garlic shrimp, are a standard and delicious tapa. Try the excellent version from La Casa Del Abuelo in Madrid, which also serves good vermouth.
Centuries-old networks of caves run underneath Ribera del Duero's wine-making villages. Some tours take visitors underground to see the aging wine barrels.
Cecina de Leon, cured veal, is a speciality from the Ribera del Duero region.
In Ribera del Duero, order lechazo asado (slow roasted baby lamb) and make sure to eat the ribs which are considered a special treat by locals.
One of the larger wineries in Ribera del Duero, Bodegas Portia, serves elegant meals in its restaurant overlooking vineyards. Try the lechazo asado, cecina de Leon and morcilla from Burgos.
Rioja's red wine is primarily tempranillo that is blended with other grapes, including garnacha and graciano.
Just before bottling, Bodegas Muga puts its wine through an old-fashioned final step. Winemakers separate eggs using a wooden device that resembles a seesaw.
Bodegas Muga makes its own barrels onsite, a rare activity for any winery. On a tour, visitors watch the barrel makers cut oak down into staves, sand them down and shape them into barrels using rings.
One of Rioja's well-known dishes is patatas a la riojana, potato stew with chorizo and dried red peppers.
Rioja is known for its vegetables, including peppers, artichokes, asparagus, beans and peas. Blistered green peppers can be found at restaurants and tapas bars throughout Spain.
Rioja's famous lamb chops are barbecued over dried grape vines.
Lunch at Bodegas Baigorri features Riojan specialties, including baby leeks with anchovy fillets, paired with Rioja wines.
Rioja's kid-friendly wine museum, Vivanco Museum of Wine Culture, has a wine-themed playground.
Txakoli is a hyper-local product in the regions around San Sebastian. It's a slightly effervescent white wine that's fresh, acidic and very drinkable, especially with Basque cuisine.
Txakoli vines are grown 5-6 feet high and the grapes benefit from the area's humidity and sea breeze from the Atlantic. The juice (without skins) is used to ferment the wine in a process that takes about 20 days -- the lid is closed at the very end to create effervescence and the wine is bottled at 0 degrees celsius.
Just outside of San Sebastian, the coastal village of Getaria is known for its seafood and txakoli wines.
Turbot with fried garlic is cooked on an outdoor grill at Bar Asador Mayflower in Getaria.
Travelers love San Sebastian, thanks to its foodie culture and beach setting.
San Sebastian's pintxos bars are covered in the two-bite specialities each restaurant is known for, but don't miss out on ordering hot items from the kitchen, which are often the best in the house.
In San Sebastian, go to Txuleta for croquettes and grilled steak skewers over potatoes.
Legs of jamon iberico, Spain's famous cured ham, hang from the ceilings in San Sebastian's bars. Some of the best quality jamon is served in the food-centric town.
When in Spain, make sure to try paella, the rice dish served with a variety of vegetables and proteins, based on the region. Valencia is most known for paella, though it's served at restaurants throughout the country.
In Barcelona, make sure to get tickets (in advance) to La Sagrada Familia and Park Guell (pictured here), and other Antoni Gaudi masterpieces if time allows.
Just outside of Barcelona, in Penedes, cava producers use local grapes (macabeu, xarel-lo, parellada, sumoll and grenache) to create sparkling wine using the Champagne method.
Can Descregut-Mont d'Àrac, a small, family-owned winery, uses large metal containers to turn its cava bottles. This is part of the Champagne method, which employs wine, yeast and sugar to naturally create bubbles, and requires that bottles be turned at regular intervals.
Lunch in Spain is typically the biggest meal of the day and is eaten around 2 p.m. prior to siesta. Dinner is a more casual affair and doesn't get going until 8 p.m. or later.
Galician-style octopus is served over potatoes at O Meu Lar in Barcelona, which is also known for its aged steaks.
Tickets serves a creative take on jamon iberico and manchego cheese. The restaurant from the Adrià brothers, formerly of the three Michelin-starred elBulli, is considered one of the best in Barcelona.
Dinner at Tickets in Barcelona ends with a visit to the dessert room for a few sweet courses that rival the savory dishes in creativity and taste. Larger-than-life fruit, candy canes and greenery hang from the ceiling, making the experience feel like a scene from Willy Wonka & the Chocolate Factory.
@pratlessons MEXICAN PARTY
Diada de Sant Joan 2018 - Skatepark del Prat de Llobregat (Barcelona)
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Ginraw Gastronomic Gin
Ginraw is a gin from Barcelona. The creators of Ginraw are two Spanish marketers, Roger Burgués and Luis Jáuregui. They were both obsessed with the city of Barcelona. So they came up with an idea to create a gin that would capture the spirit of their beloved city, Barcelona. To do this they teamed up with four specialists in their profession, Javier Caballero (mixologist), Rosendo Mateu (maître parfumeur), Xano Saguer (chef) and Sergi Figueras (sommelier).They use two methods of distilling to produce this gin.
Firstly they make a base spirit with only juniper berries in a traditional copper still. Secondly they use a so called Rotaval. A Rotaval allows them to distill the other ingredients, separately, on a very low temperature. After distilling all the separate spirits, they are blended to create the unique taste of Ginraw. Ginraw is distilled in batches of 5000 bottles. Each bottle is individually numbered.
I really love the bottle. Its beautifully designed. The glass is faded to emphasize the low temperature distilling. The unique cap is made from ash wood. Well done guys!
Used botanicals: juniper, cedrat, Kaffir lime leave, lemon, black cardamom, coriander, bay leaf.
Nose: Juniper forward, crisp citrus, little Kaffir lime, coriander and bay leaf in the background.
Palate: Herbaceous, floral, Kaffir lime, citrus, perhaps a little smoky, cardamom and bay leaf.
Finish: Medium/long with cardamom as most recognizable flavor.
Ginraw comes in a bottle of 700ml and has an alcohol percentage of 42,3% ABV.
Today I made a serve with Aqua Monaco tonic, some Kaffir lime leaves, Granny Smith apple and a slice of fresh ginger.