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Ribeira Sacra

November 16, 2009

Ribeira Sacra is a relatively unknown wine region in Galicia–the northwestern corner of Spain–where Celtic influences are dominant and the official language is Galego rather than Spanish. Gerry Dawes reports on the wines produced there, and rates them as some of the best wines in Spain today. Modern day Ribeira Sacra wines are the product of Mencia grapes, old vines, steep sloped vineyards, and careful winemaking and vineyard care. See Gerry Dawes’ article “Ribeira Sacra - Where Godello and Mencía are bound for glory” in The Wine News.

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Catalan Cooking in the Empordà

Among my six trips to Spain, Emporda/Barcelona trip in November was the best I have ever had. I signed up for 6-Night Catalan Cooking in the Emporda by Epicurean Ways, a gourmet tour operator specializing in Spanish cuisines/wines.
–Etsuko, New Jersey, December, 2008

Catalan Cooking in the Empordà

The cooking school in Madremanya was by far the best part of our Spanish trip. Vincenç was great as he didn’t just tell us about we were cooking but also explained all about Spanish cusine. We wish we couldve stayed at La Placa the whole time we were in Spain it was outstanding. The tour with Jordi was great especially the wine, ham and cheese tasting.
–Gareth and Felicity, NSW, Australia, August 2009

Gourmet San Sebastián and La Rioja

The Pintxos tour on the first evening was definitely a great way to get things started but my favorite was definitely the trip to La Rioja. We took a tour of the Roda winery and got to taste all their 3 wines, which Gabriella told us never happens, as well as the different olive oils they produce. The rest of La Rioja was great as it was interesting to see the bodegas of the different wines I had ordered while pintxos bar hopping. The lunch at Ezcaray was so good. We started off with an artichoke dish and we ate it in such a way I never had eaten an artichoke before. Then we had a breaded anchovies dish with rataouie and then a beef cheek and foie grois dish, and for dessert, rice pourage with cinnamon. All very very good.

My brother’s favorite was the cooking class. Our chef made us a traditional Basque food. We were lucky because apparently they were not allowed to fish anchovies for 2 years until this year. So we bought anchovies in the market and brought it to the gastronomy society which our chef made for us an appetizer. We had a hake dish and clams and rice dish. For desert, our chef made us a traditional puff pastry which I am still dreaming about to this day. Everything the chef made was made so simple, but it was absolutely delicious.

The day in France was great. They had the best macaroons I had ever tasted that I had to bring some back to Vancouver with me. It was very interesting to see the difference in the French and Spanish sides of Basque country. This was definitely more than just a food tour, it was an unforgettable experience. Gabriella then took us to the restaurant we were supposed to eat at if we walked down the coast to Pasajes de San Juan. The food again was just off the charts. Lots of seafood and for desert, the chef had just made an apple pie which I could hands down say was the best apple pie I had ever had.

To end it we had dinner at Arzak. I cannot even begin to describe how good the food was at Arzak. I can easily say that it was the best meal of my life. Gabriella was amazing and got Elena Arzak to show us the kitchen before our reservation.

Overall, it was an amazing trip. Gabriella was a very knowledgeable, well connected, and approachable guide and we couldn’t have asked for anything more.

–Carla and Sonny, May 2010