In 2006, while I was teaching Spanish bankers how to chat up a beautiful woman in English (hey, how else do you get students interested in learning a second language?), Ryan was slaving away at the computer, inventing new and creative ways to involve wine lovers from around the world in Spanish and Portuguese wine. After many creative attempts, he stumbled upon a zany idea he called, the 2+1 Iberian Wine Survey. Sent to a handful of bloggers and wine geeks, the survey asked them to answer 2 questions about Iberian wine, and in return, they could ask 1 of us.

However, at the time, we weren’t entirely confident the idea would work. Having only been in the wine blogging scene a year, we didn’t know if our readers would be interested in hearing about a wine blogger’s selection of Spanish wine in Canada, or whether a blogger based in the UK enjoyed the unique and diverse wines coming out of Portugal. It was a crap shoot, but indeed, it worked! Why we didn’t continue the idea? I don’t have a clue, but we are now!

We’re bringing back the 2+1 Iberian Wine Survey, and over the next few weeks, you’ll be hearing not only what other bloggers are experiencing with Iberian wine, but also some of the pressing questions they’ve had about Spanish and Portuguese wine mulling around in …

Pink is hot this year! There are blogs dedicated to hot pink dresses, pink dog jerseys for your prancing little toy poodle, brilliant pink hair, pink party squares, and of course, pink wine. Pink is so cool, that even our emotional unbalanced and slightly obsessive swine, Ms. Piggy, has made her comeback on backpacks and t-shirts. I’m not sure that’s a good thing, but at least you can rest assured if you’ve got a few bottles of rosé hanging out in your fridge that you’re officially in the “cool crowd”. And you’re not alone, as Croft has also gotten in the Pink bandwagon by launching the first ever, pink port.

So, where did this crazy and insane idea come from? According to Nick Heath, the Marketing Director for The Fladgate Partnership, it came from the head honcho and CEO, Adrian Bridge, “He set the task to our winemaking team - led by David Guimaraens - of producing a premium quality ‘pink’ port. The team subsequently developed a technique to extract fresh, fruity flavours and a delicate pink colour from limited contact with the skins of the classic Port grape varieties.”

Adrian goes on to say that, “The port industry needs innovation to raise awareness of port as a contemporary product which is why, three years ago, I came up with …

Today, I have a treat for myself. I need a treat. It’s been one of those weeks that leaves you wondering why you even bother going to bed, since you’ll be up at back at work the minute you wake up again. Recently, my days have started to feel drawn out and full of ups and downs, and to be honest, I really didn’t want to participate in this month’s Wine Blog Wednesday even though the theme, Old World Reisling, is something I truly adore. I just don’t have the energy, but then I decided to change my attitude to become a little more relaxed and calm.

The reason I love Old World Reisling is for one simple reason, or rather one particular man, Terry Theise. If you’re not familiar with his name, please stop reading and go to his page at Skurnik Wines. Download all of his wine catalogs and start reading veraciously. I can wait. In fact, if you don’t make it back here, I excuse you, because these catalogs are too good to be true.

To be honest, I’m not much of a writer, nor am I much of a reader. And because I love them both, we call this a conundrum. I write here, and I read there, and I sometimes find myself feeling a little empty. Maybe it’s the content, the …

Many of us have no idea what Vinotherapy is. I for one, imagined myself sprawled out on a chez lounge in the middle of a dimly lit cellar. While my therapist listened attentively to my emotional rollercoaster ride of the day, she would compassionately nod her head while pouring my glass full of Gran Reserva held firmly in my own hand, a tissue to wipe away my tears held firm in the other. I then wondered if vinotherapy described a new magical wine that can cure all of my fears and frustrations. A wine so astounding that with little sip, I’d be healed, spending my newfound days with happy grin pasted on my face. Unfortunately, neither of my theories were accurate, however, I wasn’t far from the mark either.

Although there is no one agreed upon definition of vinotherapy, Robert McIntosh of The Wine Conversation has a fabulous definition in his article on Vinotherapy:

Wine Therapy (Oenotherapy, Vino Terapia, … etc.) claims to take the health benefits of wine to a new level by slapping them on your face, rubbing them on your skin or reducing them to a pill format that you can swallow without having to swirl.

This is the crème de la crème luxury for wine lovers. It takes your adoration of wine to a whole new level as you both sip and bath in your favorite Cabernet Sauvignon, caress your baby smooth skin after a Chardonnay exfoliant …

It’s been awhile since we really blogged. You know the original blog post, a wrap up of the blogger’s life and ideas that pop in their heads. Usually we write in a more educational manner trying our best to educate. Today is different. This weekend we had a perfect storm of visitors. Our old roommates from the good old days when we lived in Madrid were in town for the long weekend, which inevitably meant lots of fun foods and some unexpected card games of Liar. A wonderful weekend, as well as an opportunity throw down on a few meals since I had such an attentive audience. First night, it was port brined pork loin (that’s a mouthfull), followed by Country chicken paired with roasted purple potatoes and green beans with walnuts and cured ham the following night. Both meals deserved pictures and descriptions, but alas, the food disappeared before I had a chance. For those of you with a grill and some gumption, however, here’s how to cook the the Pork(everyone’s favorite)!

Combine in a large pot, or bucket, the following: 1 x3lb-5lb piece of whole pork loin, 1 bottle cheap Port wine(ruby), a few cloves, a few sticks of cinnamon, 2 bay leafs, a cup and a half of …

Welcome to another addition of Iberian Links around the web! Despite Labor Day being celebrated yesterday throughout the EU, in addition to family and friends arriving from both London and Madrid, we still found a little space in the day to collect a few news bits that you might be interested in to share your thoughts on in the comments below!

The Ultimate Luxury: You’re Very Own, Vineyard in a Box!
Ever want to purchase a vineyard but were afraid that you’d kill the vines in the first year? Maybe you know a decent amount about winemaking, but have a perfectionist side of you that only wants to craft the ultimate, world-renowned wine? Well, guess what? Now is your chance! Decanter recently covered a story on La Melonera, a 200-hectare ready-made vineyard and residence development near Ronda in southern Spain and headed up by Spanish winemaker, Jose Luis Perez Verdum. Over the past five years, €22 million have been spent on restoring their cork oaks and landscaping the property so that you can purchase your own private estate for a starting cost of €3.5 million, which will buy anywhere between 5.5 hectares and 18 hectares of land. As the owner of your private estate, you can make your wines, aided not only by a technical team residing at la Melonara, but you may also harvest advice from big names like …

For those of you unfamiliar with D.O. Yecla, I can assure you that it’s not something you’d say when tasting a glass of old milk, well past its suggested date of consumption. “D.O Yuck-la?!” Instead, this tiny D.O, with only 4,300 hectares under vine, is increasingly gaining in popularity abroad, as traditional winemaking is crafting high-quality wines made from the Monastrell variety.

Located in the northern eastern corner of the political region of Murcia (Spain), DO Yecla is surrounded by three other DO’s: Jumilla to the southwest, Almansa to the north and Alicante to the east. Having driven through this area only once in route to Bodegas Castano, I can tell you that the area is absolutely gorgeous, with rolling hills and sandy lime soils. Yecla is also enjoys both the temperate Mediterranean climate coming from the east and the continental climate from the central upland plateau known as La Mancha. Therefore, summers are generally long, hot and dry with mild, cool winters, and very little rainfall throughout the year.

DO Yecla is not primarily known for its whites or roses, however, although I have read that they produce some lovely examples made from Merseguera, Macabeo and Malvasia. Instead, what I am familiar with is their dark violet reds commonly made from Monastrell, showing lovely dark fruits and spices and fine silky tannins. These are typically fruity dense wines that tend to marry well with rich foods.

Today, we popped …

Tomorrow is RSS Awareness Day! But do you know what RSS stands for? Do you use RSS to make your online life easier? Do you realize that if you surf online and do not know what RSS is, you’re missing a considerable amount on the web?

Today, Catavino is taking a break from wine to bring you a short intro on the merits of RSS. If you are reading this in your “feed reader” you may want to scroll onto another story and/or tag this one to email from your reader who is less in the know. For those of you who don’t know what I just said or what I was talking about, you are probably not reading this in your feed reader, and you probably are starting to get annoyed with us.

OBJECTIVE OF RSS AWARENESS DAY

As taken from the RSS Awareness Website: What is the takeaway message? Only a very small percentage of the Internet population is aware of the RSS format and its benefits, and that number is growing slowly over time. By creating the RSS Awareness Day and celebrating it every year we should be able to get the general public exposed to this format, hopefully increasing the usage of RSS feeds and related applications among Internet users.
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Over the past six months, I’ve been spending the majority of my Friday nights with a “new” friend of mine who is originally from Atlanta, Georgia. Tall, active and practical in mind, she values a night nibbling on a macrobiotic dinner followed by a short yoga session, well above a dinner spent at an exceptional five star restaurant with a wine list larger than the entire series of Tolkien novels combined. So when Friday night rolls around, and she asked me the big question, “what should we have for dinner?”, I get excited! Considering that I live with a man who wants on his tombstone “I lived by ham, and I died by ham”, I absolutely adore an evening where I can allow my internal vegetarian out of the bag to bask in fresh produce, tofu, tempeh and whatever else may constitute a new macrobiotic creation. It’s a night to purge my system of the gastly meat byproducts hardline vegetarians plug their noses at and an opportunity to simply sit and enjoy the company of a lovely friend.

Yet one cannot fully cleanse their body without a glass of wine, can they?! I need those fabulous red tannins to slowly ease their way into my blood system to protect my heart and cleanse the arteries Thankfully, M. agrees with me and has made sure to always provide me with the honors of …

I love beer. I really do. I remember my first Rolling Rock in Taos, New Mexico, after the last ski run of my senior year Spring Break. Cool crisp and my very first. I didn’t really drink in High School, as I was “straight edge” and too cool to get wasted. But after I turned 18, I said, “That’s enough! Time to drink.” From that first Rolling Rock, up until about the year 2000, beer for me was a cool, wet beverage that gave me a nice buzz. Beer was the party beverage, while wine was the sophisticated drink. I studied wine, while I studied the bottom of beer bottles. Nothing new here, as most of you can relate, or at least a few of you.

However, around 2000-2001, I discovered beer in its true form, a beverage with historic roots, complicated ingredients and myriad flavors. It’s also when I discovered the beer site www.ratebeer.com. I still have over 500 beer ratings stored over there. You see what happened when I discovered Rate Beer was an awakening that few wine lovers will ever fully grasp. Beer and wine have more in common than most would expect. 99% of wine should be drunk tomorrow, and so should 99% of …