Disqus - Latest Comments for Gabriella Opaz

Re: Wine Awards, Categories Without Contestants and the Birth of the Wine Blog Atlas

Gabriella Opaz — Thu, 22 Feb 2007 16:59:11 -0000

What a fantastic idea! Although I am the other half of Catavino, I most definitely want to chime in my support. Why? Because I am fully aware of how difficult it is to even cover the Penedes region, without even considering the rest of the Iberian Peninsula. If each of us did our level-headed best to get out there and cover each region with the passion and enthusiasm we do for wine in general, imagine the invaluable resource we would create. Ryan said it beautifully when he wrote that we would truly be supporting the Web 2.0 principle! Well done Ryan!

Re: All the Fun of a Virtual Wine Tasting without the Notes!

Gabriella Opaz — Mon, 09 Apr 2007 09:28:04 -0000

We thought it was fun too, and we intend to do many more. It is such a great way to experience the wine, and thank you for participating Bill. It was great not only to hear from you, but also to know what you've been drinking as of recent!

Re: All the Fun of a Virtual Wine Tasting without the Notes!

Gabriella Opaz — Thu, 12 Apr 2007 11:41:36 -0000

No, actually I haven't had the Pinol wines, one of the main reasons why we're having this tasting. Would you mind telling me more about the wines and your experience with them?

Re: The Quest for Iberian Wine Knowledge!

Gabriella Opaz — Thu, 12 Apr 2007 12:00:05 -0000

Hey Bill,

Thanks for the support and I hope to keep up to the task. If you feel up to joining me, I am starting with The Wines of Spain this week. It would be great if you feel like chatting about it along the way.

Re: The Quest for Iberian Wine Knowledge!

Gabriella Opaz — Sat, 14 Apr 2007 14:30:40 -0000

Emilio,

Thanks so much for your willingness to join me on my adventure, and you can expect that I'll happily take you up on your offer! Out of curiosity, have you read any of Julian Jeff's other books, and if so, did you enjoy them?

Jose,

I am a woman on a mission! Hopefully, this ever so dedicated woman can actually apply what she'll learn. As for the order of the books, I have begun with "The Wines of Spain" and you can expect the first entry bright and early tomorrow morning. If you are interested in joining me Jose, please know that my arms are open to any and all whom are willing to join in my crusade!

Re: The Quest for Iberian Wine Knowledge!

Gabriella Opaz — Sun, 15 Apr 2007 01:18:03 -0000

I couldn't agree more. I believe that part of learning about any subject is to make sure one gets their hands dirty. Therefore if time permits this year, I would absolutely love to get down south and actually see sherry being made, experiencing the sights and smells of the vineyards while hearing about both the history and cultural elements first hand. Coming from such a young country as the USA, I sometimes feel as if we have a huge disconnect between the history of the wine and the wine itself, unable to conceptualize how something could possibly be made for hundreds of years lasting through war, famine and birth. By experiencing the process I honestly believe we have an opportunity to bridge that gap between factual and experiential knowledge.

Re: Virtual Wine Tasting for April

Gabriella Opaz — Sun, 15 Apr 2007 01:27:40 -0000

Fantastic Dr. Debs! We all look forward to your post and appreciate your participation. Out of curiosity, was it difficult for you to find a Spanish rose? What was the selection like where you bought it?

Re: The Wines of Spain - By Julian Jeffs - The Introduction

Gabriella Opaz — Wed, 18 Apr 2007 15:21:19 -0000

Richard,

Thanks for chiming in. Your trip sounds fantastic, although I am curious as to where you will be visiting here in Spain? Are you focusing on a specific region, or making a grand sweep throughout the country?

Pepino,

Thanks for your support. I really appreciate it! Your comments on Portugal intrigued me and I put up some additional thoughts on the forum if you're interested!

Re: FENAVIN 2007

Gabriella Opaz — Wed, 09 May 2007 01:49:52 -0000

Thank you Bill. As always, you are a wonderful cheerleader!

Re: Iberian Wines News From Around the Web

Gabriella Opaz — Sat, 26 May 2007 13:03:36 -0000

Andrew,

I honestly don't know if there is much of a difference. My sense is that he is doing his best to try and turn what WBW is into an international event where anyone can host in any language they choose. There is a part of me that likes the idea, there is another part of me that sees it as a difficult thing to pull off. What's your take on it?

Bill,

I think what he means by "characteristic" of your region is that you drink something that your area is known for, i.e. California wines, Oregon or Washington wines for example. However, I would challenge you to see if you can find something grown in MN. Maybe there is absolutely nothing you like, but how great would it be to find a decent red monovarietal wine from MN that's worthy of writing about it. Ryan suggests a good seyeal blanc that you can find through Alexis Bailly. Otherwise, why not find a nice raspberry wine?

Re: Chapter 2: Cataluña

Gabriella Opaz — Tue, 05 Jun 2007 22:49:22 -0000

I can happily offer more information Richard, but I would prefer to go straight to the Bodegas themselves and see if I can't get them to participate and give us some firsthand info. I sent out an email today and if I don't hear back from them by the end of the week, I will do my own research for you and see what I can dig up.

Re: Chapter 3: Aragón

Gabriella Opaz — Tue, 19 Jun 2007 13:26:34 -0000

Thanks so much Richard! You are absolutely correct and that was a typo on my part. Good to have great editors like you out there~! Additionally, I have not read anything from James Reston, but I would be fascinated to hear your thoughts on it!

Re: Twitter/Jaiku - Does the wine world need them?

Gabriella Opaz — Fri, 22 Jun 2007 09:56:31 -0000

Count me in!

Re: We had five grapes before there were grapes! What’s the Point?

Gabriella Opaz — Fri, 22 Jun 2007 10:21:49 -0000

DEB: However. Your 1 grape rating is not necessarily the wine’s fault and shouldn’t, in my opinion, be used as a rating. If a wine is corked, it is different than if a wine is just a badly conceived wine made with bad fruit. Your bottle may be flawed, but mine may be

I see what you're saying Deb, but I personally think we have to remember that each and every bottle is to rated individually, not as a critique of the wine itself. I think it is my responsibility to be honest about each wine, and comment if it is corked, as much as it is my responsibility to comment whether it is a stellar wine. However, I also think we need to try the wine a second, third and fourth time to see if there is consistency. If a bottle is always rated at a one by several people, it should alert the winemaker that we have an issue. If, however, I rate it a 1 at one tasting, and you rate it a 4 at another, it shows us that that the bottle I had was a fluke. By the end of the day, I like the 5 point scale because it both gives me more options, as much as it leaves the message clear and muddled.

Re: We had five grapes before there were grapes! What’s the Point?

Gabriella Opaz — Sat, 23 Jun 2007 06:47:28 -0000

First, allow me to make a correction in the last line of my post when I said that "as much as it leaves the message clear and muddled", because I meant to say "unmuddled".

Secondarily, maybe I am naive on the topic, but someone please explain to me why a 1 and an F are different. A score communicates the quality of the wine not only based on my individual perception, but also on a standard created by the community. For example, let's take the US version of grading based on the A-F system. A meaning fantastic work and F meaning poor work. If I am grading an essay from a child who is typically an excellent student but just so happens to write a horrific essay, should I give the child an "OD" because they were having an "off day" or should I give the child an "F" for writing a bad essay. What if this happens several times and the quality of that was once spectacular work is now quite poor, should I just keep giving "OD" to salvage his/her grade point average or should I give an "F" to communicate to the child that they need to get there head in the game? A major part of winemaking is consistency. If a winery is constantly making bad wine, the average score should communicate this inconsistency.

As taken from Mark Squires Bulletin Board: <a href="http://dat.erobertparker.com/bboard/showthread.ph..."><a href="http://dat.erobertparker.com/bboard/show...burgundy

The vintages that are mentioned the most often regarding the issue of premature oxidation of white Burgundies are 1996 and 1999 (to this list the 2000s will soon be added, IMHO), and, to a lesser extent, 1995.

1996, 1999, and 2000 were years that set records for production in Burgundy. Yields were so high that producers asked for (and received) the right to produce 40% above the legal limit. Even so, many vignerons harvested much more wine than they were allowed to and the excess was delivered to distilleries (including such brilliant winemakers as Coche). Extremely high yields are, in my opinion, a serious culprit in regards to this problem as they translate to low “matière” (or “stuffing”) as the French would say. In short, many of the wines lacked the concentration of fruit for long-term cellaring.

Premature oxidation = a flawed wine

Should we give an entire vintage an "F" or should we make an impact on the average score of the wine?

Re: We had five grapes before there were grapes! What’s the Point?

Gabriella Opaz — Sat, 23 Jun 2007 06:47:28 -0000

Re: We had five grapes before there were grapes! What’s the Point?

Gabriella Opaz — Sat, 23 Jun 2007 06:47:28 -0000

Re: Chapter 3: Aragón

Gabriella Opaz — Sat, 23 Jun 2007 07:06:19 -0000

LR

Thanks so much for the information. In regards to the common farmer name of Cariñena, I was not familiar with that, nor did it come up in any of the research I did, so I really appreciate the information! There is nothing better than having someone share local terminology and cultural tidbits that just aren't widely available for us to learn.

In regards to the availability of your wines in the US, I again, appreciate the information. I looked at stocks lists and was unable to find bottles available. I am happy to hear that there are and would love if you would share with us where people can find your wines.

You are very correct in saying that you did give us some sample wines and will be posting an article within the week with our TNs. However, I will give you a glimpse into the article by saying that if anyone does have a chance to pick up the Barón de Lajoyosa Gran Reserva, I would HIGHLY suggest.

Re: We had five grapes before there were grapes! What’s the Point?

Gabriella Opaz — Sun, 24 Jun 2007 04:59:24 -0000

I agree with Ryan. Accountability is the key here and without it, I feel that scores don't hold the same value or weight.

Re: Our First Star - Restaurant Drolma - Barcelona

Gabriella Opaz — Mon, 25 Jun 2007 23:47:24 -0000

The service was great. Ryan and I disagree on our lead server a bit in that I felt a little rushed and that his English could use a bit of help (our hosts weren't completely clear what he was describing - nor I to be honest), while Ryan thought he did great and didn't pick up on the same things I did. In the end though, we agree that there was always a smile - rare here in Spain, a please and thank you, and continual check in to see if all was going well. We both would say they did a wonderful job.

Re: Spanish Cheese Grommit, Cheeeeese!

Gabriella Opaz — Fri, 29 Jun 2007 02:32:17 -0000

Bill,

I stumbled across this site today <a href="http://www.fell-walker.co.uk/queso.htm ">http://www.fell-walker.co.uk/queso.htm with a listing of several Spanish cheeses, some of which I've had and enjoyed, and other for which I've never heard of. Interesting, there are 11 Spanish Cheese DO's like wine with their own regulating body to ensure quality.

Re: Spanish Cheese Grommit, Cheeeeese!

Gabriella Opaz — Fri, 29 Jun 2007 02:32:17 -0000

Re: Spanish Cheese Grommit, Cheeeeese!

Gabriella Opaz — Fri, 29 Jun 2007 02:32:17 -0000

Re: Iberian Wine News from Around the Web

Gabriella Opaz — Mon, 02 Jul 2007 14:44:50 -0000

Glad you liked the videos Bill, but you may want to look at the signature on the post before I get credit for being as handsome as my dearest husband. Don't get me wrong, I could shave my head and start drinking more beer, but the reality is, is that I could never have the same dapper and debonair style as he no matter how hard I try :-)

Re: Tim Elliot of Winecast on the Catavino Roof!

Gabriella Opaz — Mon, 02 Jul 2007 14:48:39 -0000

No, we decided to take our lazy wine drinking butts off the roof for a dash to the Priorat where we had some fantastic wines and a great tour of the region. So remember, if you come down to visit us here in Terrassa, you may have to do some traveling tastings between sunset terrace tastings. It's rough, we know ;-)

Re: Fashion and Wines from Rioja

Gabriella Opaz — Thu, 19 Jul 2007 03:05:15 -0000

Nuria,

I agree with you that seeing wine immersed in aesthetic beauty is extremely tantalizing, but so is seeing someone drinking wine on their sofa chatting with their friends while eating pizza. I am willing to support fashion and wine as long as their is equal attention given to everyday life and wine. Additionally, I want to thank you for your compliment. We love that you are reading our blog and hope we hear more from you in the future!

Re: Fashion and Wines from Rioja

Gabriella Opaz — Thu, 19 Jul 2007 03:07:44 -0000

Bill,

What a fabulous idea! Maybe the label of our house wine will have the infamous "happy dance" on the label, or one of your "non-traditional" haikus!

Re: Chapter 4: Rioja

Gabriella Opaz — Fri, 20 Jul 2007 01:38:02 -0000

Yes, English magazines are produced here, the problem is, is that because we live in a smaller town, it is a little difficult to come across them, whereas that is not the case in Barcelona.

Re: Natalie MacLean’s “Red, White and Drunk All Over”

Gabriella Opaz — Wed, 16 Jan 2008 15:54:50 -0000

Carol: Thanks so much for the compliment, and please let us know what you thought of the book!

Jeff: Thank you for the suggestion. We are always looking for new books to devour, so we will happily research the two you suggested.

Natalie: What a pleasure to actually have an author of a book actually respond to one of our book reviews!! Thanks for letting our readers know about your site, and I look forward to your next book!

Re: A Take on Global Warming from Experts such as Richard Smart, Pancho Campo, Michael Rolland and other Influentials of the Wine World!

Gabriella Opaz — Sun, 17 Feb 2008 04:17:17 -0000

Miguel,

First off, thank you for your lengthy comment. We are big supporters of lengthy comments, because it means that you're willing to dialogue with us, which is the whole point of blogging, no?! So with that, thanks for your short novel and your very appreciated comment on our blog ;-)

In response to your comments, allow me to tackle each one as they were proposed to us at the conference.

1. If there is one message we were able to take away from this conference, it was that there isn't a scientist out there who doesn't agree that the climate is changing. This cannot be debated at this point. What they aren't clear on is whether humans are the cause of this situation, and if so, how can we mitigate it as quickly as possible. That said, because scientists agree that climate change is occurring, adaption is inevitable whether we like it or not. Hence, the continuing sound bites about how wineries can make changes now to prepare for the future. What bothered me was that I wanted more concrete tools of things I could do on a personal level, as a writer and as Spanish resident now to mitigate the problem. So have I walked away with new tools? We'll leave that for our future post ;-)

2. As you may have seen in the following post, there were concerns from wineries that the profit wouldn't outweigh the investment in sustainable winemaking practices. However, if we use the incredible success of both Banrock Station and Torres as examples of leaders in sustainable winemaking, there is no debate that profits will roll in through marketing alone as people seek out eco-friendly wines. So, Miguel, you are dead on that eco-friendly wineries will be the wave of the future, and it will only be a short period of time before the customers begin seeking it out as their way of contributing to the global effort against climate change!

3. Here's the issue with cork and glass. As you know wineries want the security that their wines are safe, which some cork companies have not provided. However, it is indisputable that cork is the most eco-friendly closure we can choose, as cork oak acts as one large carbon sink, unlike screwcaps which simply pump additional carbon into the air. So with cork, there is no argument, but glass on the other hand, is expensive to recycle and requires a considerable amount of water. Additionally, because weighs a considerable amount, it requires more packaging to keep it safe, and it is more expensive to transport because of weight. Hence, the issue as we understand it.

Thanks again and please chime in anytime ;-)

Re: Pancho Campo Poses a Question for Al Gore on Wine and Market Choices

Gabriella Opaz — Tue, 19 Feb 2008 01:34:44 -0000

Richard,

You always ask fabulous questions. Thanks, as usual, for keeping us on our toes. Here are my thoughts:

"Is there any evidence that wineries that utilize conservation measures do better financially than wineries that do not? And is there a proven link that it is those specific conservation measures that are reasonable for their financial success?"

To answer your first two questions, I think we need to put this argument in perspective. In February 2008, the world's population is believed to have reached over 6.65 billon. The world's population, on its current growth trajectory, is expected to reach nearly 9 billion by the year 2050. That's a big number! And alongside population comes the consumption of resources, which may not be a big deal if they were distributed fairly, but as we all know, they're not, nor do I suspect they ever will be. So, lots of people, food allocated to the few privileged and now let's jack of the temperature by a few degrees. What happens? Less diversity of food, people most likely will move a farther inland, less land to farm on, etc. etc. You get my drift.

My point is, is that the green movement is already starting. None of us want the planet to increase in temperature, but it's happening. None of want to be crammed even tighter than we already feel in the city, but we will be tighter. And none of us want to suffer from water shortages, but we're already feeling it in Spain. So yes, I do think that wineries will gain profit for two reasons: 1. they will save money by using alternative energy sources, as your mainstream sources become more expensive, equally they will gain money in conserving water as water prices will soon see a hefty hike 2. you may see wineries who are using conservation adaptation measures selling wine for cheaper than those who are not. Why? Because they won't be scrambling when the they find themselves with sunburnt grapes, water and heating bills through the roof and poor vintages year after year.

"If you had a choice, which would you choose, price being equal? A quality wine from a winery that does not utilize conservation measures, or a lesser quality wine from a winery that does utilize conservation measures?

These are good questions, and ones we will all be suffering with together. I'd like to say that I will only go green, but that's a lie. So instead, I will say that I most likely will choose green when push comes to shove. What I will say, however, is that I believe the more bloggers and mainstream media support green measures, the more trendy it will be to market yourself as a green winery. Hopefully, together we can make a difference in this area.

Re: II International Conference on Climate Change and Wine Wrap-Up

Gabriella Opaz — Wed, 20 Feb 2008 00:57:04 -0000

Miguel,

You are absolutely correct, and I changed it in the article as well. That was a typo on my part and I REALLY appreciate you steering us in the right direction. Thank you!!

Re: A Take on Global Warming from Experts such as Richard Smart, Pancho Campo, Michael Rolland and other Influentials of the Wine World!

Gabriella Opaz — Wed, 20 Feb 2008 01:04:10 -0000

Miguel:

1. Never feel like you have to excuse yourself. I happily accept the times when I am wrong, and this appears to be one of them, but it leaves me confused. Why? Because the above mentioned was repeated more than once. So it leaves me puzzled? Any ideas why were give this message or why there might be debate?

3. I am going to get on the ball here, and see if I can't get a glass expert chatting with us on this issue. I'm extremely curious as well.

PS. NOOOOO, how sad that we were not able to drum him up. But let's see if I can't get him over here to chat with us as well!! If you have any questions for him, let me know, and I'll see what I can do.

And Miguel, thank you for the compliment. I really appreciate it, and we do to try to offer interesting and thought provoking content. Of course, it is also people like yourself willing to step up with their thoughts and opinions that truly make our discussions interesting. Cheers.

Re: How Cork can Contribute to CO2 Sequestration: An Interview with Carlos de Jesus of Amorim

Gabriella Opaz — Sat, 23 Feb 2008 02:52:48 -0000

I am so happy that you brought up this point! I've been biting at the bit for someone to say this because I have been feeling in the exact same boat. If TCA is such a problem, or if we need to switch to tetrapak because glass is too heavy and requires too much energy to recycle, then hell, let's do away with cork closures and switch completely tetrapak.

But here's the rub for me, and please chime in with your thoughts, but taking the TCA argument, not all cork companies are the same, and because we have no way of placing blame to a specific company when wine is tainted, we blame the whole industry. Second, if we get rid of cork as a closure, we may welcome in screwcaps that produce a considerable amount more CO2. Third, assume we completely get rid of cork, and go to tetrapak (which I'm not clear this is th best conservation measure because I haven't seen the numbers), how can wine age? Fourth, I believe that cork closures are the main profit producer for cork companies, whereby if we get rid of cork, we may also put forests as risk. Granted, I'm not totally sold on this last point.

I want to make the eco-friendly choice, there's no doubt, but I feel a little frustrated because the only choice I know is not eco-friendly, meaning screwcaps, is one choice that protects young wines. Thoughts?

Re: Timeline of Spanish Sherry

Gabriella Opaz — Sat, 01 Mar 2008 12:36:57 -0000

Bernardo,

Sadly, it appears that when we revamped our forum, this quiz was erased. I'm sorry for the inconvenience, but if I can dig it up in the archives somewhere, I promise to pass it on to you!

Cheers!

Re: Wine Blog Wednesday #43 - Comfort Wines

Gabriella Opaz — Tue, 04 Mar 2008 23:10:32 -0000

Amy, I completely hear what your saying, as there is always a little joy to be found in deciphering a puzzle. For me, it's more based on my intention behind sitting down with a glass of wine. If I let myself go, not feeling that impending pressure at times to analyze and critique, I enjoy picking out specific flavors, notes and nuance. However, if I see the glass of wine in front of me as a chore, an obligation, suddenly...wine tasting loses its charm and becomes a "have to" rather than a "want to". Fortunately, the "have to" scenario is the exception and not the rule, and more often than not, wine is just my nectar of life!

Re: Finalist for the 2008 American Wine Blog Awards!

Gabriella Opaz — Sat, 22 Mar 2008 19:20:59 -0000

Jill,

Thanks for your support ;-) And please remember that although you're graphics didn't make the final cut, your recent "rejected" booby awards will live on for eternity!!!

Re: The Dinastia Vivanco Foundation: Dedicated to Preserving the Culture and History of Wine

Gabriella Opaz — Tue, 25 Mar 2008 02:40:29 -0000

Janelle,

Thanks so much for sharing your adventures with us!!! Question however, did you use the audio guide? I ask because there is an English option that describes each piece for you. Additionally, did you see the time-lapse video of the vineyard over the course of the year? This was one of my favorite exhibits, because on three screens butted up to one another, you fully experience the life of a vineyard from bud break to its final pruning. It's absolutely incredible!

Re: Some of the Food Culture of La Rioja (warning may cause salivation)

Gabriella Opaz — Fri, 28 Mar 2008 02:31:06 -0000

Hey Dave,

Mind you, neither of us are from California, but from a little research asking mates and searching the web, here are a few suggestions that may be of interest to you. I'll add more as they come to me as well:

1. Picasso's Tapas (<a href="http://www.picassostapas.com/): ">http://www.picassostapas.com/): Where you can find Morcilla, Patatas Brava, Pimientos de Piquillo and Pinchos de Morunos

2. Ole Tapas Bar (<a href="http://www.oletapasbar.com/): ">http://www.oletapasbar.com/): Like Picassos, this place doesn't appear to be the most "authentic" spanish tapas in the world, but at least you can fun renditions on old traditional standbyes like a Spanish omelet w/ caramelized onions & Serrano ham in a whiskey sauce or snails and chorizo in a cream sauce (a little odd, but interesting).

3. Tapas the World (<a href="<a href="http://www.tapatheworld.com) " target="_blank" rel="nofollow">http://www.tapatheworld.com) "><a href="http://www.tapatheworld.com) " target="_blank" rel="nofollow">http://www.tapatheworld.com) : From their menu, I think this restaurant has a fighting chance in presenting itself as relatively authentic. Serving Pimientos de Patron (small green sauteed peppers that usually have a few spicy ones to the bunch), spanish omelette, olives, Serrano Ham, Manchego cheese, etc.

4. Bocadillos (<a href="http://www.bocasf.com/site/start.html): ">http://www.bocasf.com/site/start.html): If you look at their dinner menu, they've got some great dishes to explore such as the mixed green salad in a sherry vinegar topped with warm octopus, confit potatoes and piquillos peppers with tarragon and onion. Might be worth checking out.

I hope this helps, but as mentioned before, we do ask that anyone who actually lives in California to chime in, as we are limited by our distance ;-)

Re: Some of the Food Culture of La Rioja (warning may cause salivation)

Gabriella Opaz — Fri, 28 Mar 2008 02:31:06 -0000

Re: Some of the Food Culture of La Rioja (warning may cause salivation)

Gabriella Opaz — Fri, 28 Mar 2008 02:31:06 -0000

Re: Some of the Food Culture of La Rioja (warning may cause salivation)

Gabriella Opaz — Fri, 28 Mar 2008 02:31:06 -0000

Re: La Rioja’s Traditional Liqueur: Patxaran

Gabriella Opaz — Mon, 07 Apr 2008 11:35:39 -0000

My pleasure! And because you like Patxaran so much, I put in a call to the Hotel Villa Laguardia, and asked them which Patxaran's they carry. They told me that they had 5 different patxaran's 2 of which they personally recommended (**):

1. Pacharán Ibaya (<a href="<a href="http://www.ibaya.es/)**

http://www.ibaya.es/)**

/>

"><a href="http://www.ibaya.es/)**

http://www.ibaya.es/)**

/>

2. Casero (<a href="<a href="http://www.saboresdepueblo.com/tienda/producto.asp?idProducto=82)**

http://www.saboresdepueblo.com/tienda/producto.as.../>

"><a href="http://www.saboresdepueblo.com/tienda/pr...

3. Baines (<a href="<a href="http://www.licoresbaines.com/textos/pacharan1.html)

http://www.licoresbaines.com/textos/pacharan1.htm.../>

"><a href="http://www.licoresbaines.com/textos/pach...

4. Sendrinas (no clue where to find info about this liqueur)

5. La Navarra (<a href="http://www.grupolanavarra.com/) ">http://www.grupolanavarra.com/)

Re: La Rioja’s Traditional Liqueur: Patxaran

Gabriella Opaz — Mon, 07 Apr 2008 11:35:39 -0000

Re: La Rioja’s Traditional Liqueur: Patxaran

Gabriella Opaz — Mon, 07 Apr 2008 11:35:39 -0000

Re: La Rioja’s Traditional Liqueur: Patxaran

Gabriella Opaz — Mon, 07 Apr 2008 11:35:39 -0000

Re: Our First Star - Restaurant Drolma - Barcelona

Gabriella Opaz — Fri, 18 Apr 2008 02:11:15 -0000

Henning,

You're absolutely correct in that it's an old post, but we would welcome an update. Please let us know what's changed, if anything, and if you'd recommend this restaurant to others.

Re: Why Should Readers Care about the European Wine Blogger Conference?

Gabriella Opaz — Thu, 26 Jun 2008 02:19:05 -0000

Jon, thanks so much for the compliment and please look us up the next time you pass through Barcelona!

Re: Summer Setup at Catavino

Gabriella Opaz — Wed, 02 Jul 2008 17:41:37 -0000

Bill, I will miss you as well but someone has to "suffer" with Ryan and drink down his cellar, and I'm ecstatic it will be you! Óscar: I promise we will keep writing for you, as long as you keep making incredible Portuguese wines to fuel our efforts ;-)

Re: If I say Valencia, You say…..

Gabriella Opaz — Thu, 03 Jul 2008 14:40:30 -0000

Oops, typo on my part. You're absolutely correct! Thanks for the FYI!

Re: The Foundation of Portuguese Table Wines

Gabriella Opaz — Sun, 06 Jul 2008 09:29:37 -0000

Sandy, As far as I'm aware, the closest comparison we have in english to a native Portuguese ginja berry is a cherry.

Re: Mayday is more than just Another Day, it’s RSS Awareness Day!!!

Gabriella Opaz — Fri, 11 Jul 2008 12:16:47 -0000

Our pleasure Robert. Better late then never!

Re: Dessert in Belem, Portugal? Pasteis de Belem of Course!

Gabriella Opaz — Wed, 16 Jul 2008 10:41:22 -0000

So out of curiosity Sandy, do you prefer the Chinese version or the Portuguese version? And do the Chinese pair tea with this dessert or is there a traditional beverage that you serve with it?

Re: Codorníu

Gabriella Opaz — Fri, 18 Jul 2008 14:46:39 -0000

Hey Graham, Thanks for the suggestion. Give me a little time to work some magic and see if I can't whip this up for you!

Re: February and March @ Catavino - Rioja, Rioja, Rioja

Gabriella Opaz — Mon, 11 Aug 2008 03:23:29 -0000

Hey MIke, I think this article may give you some more clarity on the meaning of the lables: <a href="http://www.catavino.net/spain/how-to-read-a-rioja..."><a href="http://www.catavino.net/spain/how-to-rea...but please let me know if you have more questions.

Re: February and March @ Catavino - Rioja, Rioja, Rioja

Gabriella Opaz — Mon, 11 Aug 2008 03:23:29 -0000

Re: February and March @ Catavino - Rioja, Rioja, Rioja

Gabriella Opaz — Mon, 11 Aug 2008 03:23:29 -0000

Re: February and March @ Catavino - Rioja, Rioja, Rioja

Gabriella Opaz — Mon, 11 Aug 2008 03:23:29 -0000

Re: Welcome Star Tribune Readers to Catavino, Our Humble Iberian Home!

Gabriella Opaz — Thu, 14 Aug 2008 13:52:40 -0000

Well, I have to be honest, she made me smile as well, especially because she is the reason why I went to MN in the first place :-)

Re: Leitão Assado da Bairrada with Tinto Espumante: A Truly Sensory Experience

Gabriella Opaz — Sun, 24 Aug 2008 04:11:12 -0000

Justin, although you won't have an opportunity to taste the Leitão Assado da Bairrada, you will have the opportunity to eat suckling pig of La Rioja this Saturday at the conference. So at least we can wet your appetite until your next trip to Portugal :-)

Re: Wine Tourism in Sherry Country and a Lesson from Portugal

Gabriella Opaz — Tue, 26 Aug 2008 15:43:44 -0000

I would suggest that we have a LONG way to go on "customer service" in both Portugal and Spain. I say this because I have persistently tried to contact many of these regional websites through email to get the same information Justin is asking for, and I have been ignored - totally and completely. It is not to say that some aren't extremely generous with their information, but too many regional websites in both Spain and Portugal don't see good customer service as direct key to regional wine sales. They think if they can provide some basic info, that's as far as they need to extend themselves. But what they don't realize is that people aren't going to call, they're going to search the website for information and then email, most likely in English, to get whatever info they're missing. Clearly, providing all the information first would be key, but second would to make yourself available for any and all questions in more than one language. Because in the end, it is not only the individual wineries that gain exposure from this, but so will your regional hotels, restaurants, etc.

Re: Spanish Sidra

Gabriella Opaz — Sat, 30 Aug 2008 01:26:10 -0000

Magon, we are the the wine blogger's conference today, but will do a bit of research when we get back next week. Thanks for the question, and to be honest, I can only assume that "yes" some people do homebrew sidra, but as for an exact recipe, you're guess is as good as mine. But I'll put in some calls for you next week and see what we can't learn together. Cheers and have a great day!

Re: Thank you Wine Bloggers, Rioja, and Fate - EWBC 2008 a Success Story

Gabriella Opaz — Wed, 03 Sep 2008 12:48:43 -0000

Robert, Ryan and I really appreciate your willingness to come and support us. I know it took a huge leap of faith, but you all did it, and we thank you!!

Re: Exciting Announcement - The DeLong Iberian Wine Map - with help from Catavino

Gabriella Opaz — Thu, 04 Sep 2008 02:50:41 -0000

Richard, having spent a considerable amount of time pouring over the map to make sure every detail was edited correctly, to the best of our ability, I would be hard pressed to find something that doesn't appeal me. It is easy to read, shows all the major roads and highways that travel through wine country, contains an easy to read legend. and generally, is a very useful and attractive tool. If I had one complaint, it would be that no one has made a laminated folded map that I can take with me in the car. Having this on my wall is lovely, but to have it while driving through regions would be a great learning tool to know where boundaries end, where subregions are located and just a good sense of how the land affects our understanding of each region.

Re: Wine Racks, Judging Blogs and an Anti-Oak Rant??

Gabriella Opaz — Tue, 09 Sep 2008 12:38:25 -0000

Remy, Isn't the diversity and complexity of wine part of the reason why adore this stuff? While we are all prone to making sweeping generalizations, such as oak is bad and lower alcohol is good, there are too many exceptions to the "rule". This is the number 1 reason why we emphasis on this site, over and over again, to keep your mind open to regions, styles, grapes, etc that you may not know or previously enjoy. There are some fantastic wines made in new oak and some incredible higher alcohol wines, along with some horrific ones, but why not continue pushing our comfort zones to seek out that which challenges our preconceived notions :-)

Re: Catavino Does NOT Sell Wine…and A Very Biased Wine Review

Gabriella Opaz — Thu, 11 Sep 2008 14:50:32 -0000

I like the ring of that "Catavino's Kitchen Sink Crianza"! I definitely think it could sell!

Re: How is the 2008 Iberian Harvest Shaping Up?

Gabriella Opaz — Wed, 17 Sep 2008 12:26:46 -0000

Thanks Dale! Although constructive criticism on how we can improve is always welcomed, I'm a bit biased towards the kind and positive comments ;-)

Re: How is the 2008 Iberian Harvest Shaping Up?

Gabriella Opaz — Wed, 17 Sep 2008 12:28:05 -0000

That is great to hear! If only I could try your wines here in Spain ;-( Well, just another reason why I need to make a trip to California!

Re: How is the 2008 Iberian Harvest Shaping Up?

Gabriella Opaz — Wed, 17 Sep 2008 12:29:06 -0000

I wish you luck Milton, and we'll be sure to follow your progress on your blog!

Re: Visiting Barcelona? Check Out A Brand Spanking New Wine Shop!

Gabriella Opaz — Wed, 17 Sep 2008 18:34:55 -0000

Thanks Juan Manuel for letting us know that Neryas Vins has a new service that allows customers of the Neyrus Restaurant to buy any wine available in the shop for only 10 euros to pair with their meal.

Re: UK Blog Fest

Gabriella Opaz — Tue, 27 May 2008 16:34:00 -0000

How fabulous Robert. I'm really excited to hear that UK wine bloggers are starting to feel the weight and power of their medium.

Although we are lone soldiers at our last wine fair, Alimentaria, unable to find our crew, we did feel that wineries were taking us more seriously than they ever had before, going so far to say, "Ah, I've read your site." It's a great feeling, and I can only hope for more of this good vibe to continue for all of us in the future!

Re: The thoughts of a Winefarmer

Gabriella Opaz — Sun, 15 Jun 2008 04:44:00 -0000

Great find Rob! Thanks so much for the head's up. I had no idea that this blog existed, and now I find myself going back months trying to catch up with is epic novel ;-)

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Mon, 16 Jun 2008 11:25:00 -0000

You hippie trailblazer you ;-)

What you're proposing is way too rational to actually be taken seriously Robert. Although you are right on the money, what you're asking people to do is not only a little introspection, but also a fair amount of shifting in the way they approach their everyday choices - a very frightening idea for many. I fear the only solution is for us to lead by example and hope that others will follow suit.

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Sat, 21 Jun 2008 13:20:00 -0000

Your post reminded me of a podcast I heard on NPR (http://tiny.cc/dSPmu) on my way back from Lisbon a few months ago about an anti-meth campaign called The Montana Meth Project. And what made this podcast so memorable was that Montana took the rising number of meth cases into their own hands, realizing that the "don't do methane" propaganda was completely ineffective.

Realizing that they had to start their message targeting children, they decided that kids respond to kids. So they got children to display real life consequences of using meth in videos, radio programs, posters, etc. in hopes of completely bombarding them with the message. Consequently, the message also affected adults.

It worked. According to their website, ss of April 2008, teen Meth use has declined 45% and adult Meth use has declined 72%.

Putting aside the obvious fact that you can drink wine in moderation, but you can't use meth in moderation, I bring this project up because it gives an interesting example of how one group chose to show "consequences" in a very in-your-face manner. FYI: videos on the Montana Meth Project are pretty creepy.

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Sun, 22 Jun 2008 03:47:00 -0000

I think you bring up a great point Andrew. Some, well-done, campaigns tend to work very well at targeting the issue and attacking it full force.

However, the emotional and mental drive behind the addiction is not typically taken care of. Therefore, the consequences are that the numbers for one may decrease, but the numbers for another "fix" increase depending on what's in fashion.

Until we attack the source of the issue - the internal drive that is pushing us to find a quick solution - the cycle will continue in a different form.

Coming from a long line of alcoholics, I can tell you first hand that those who have sobered up have all altered their drug of choice to everything from smoking to sweets.

Going back to Robert's point, maybe we need to teach choice and consequence on a more holistic level.

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Wed, 16 Jul 2008 08:50:00 -0000

Great post! And it reminds me of a great quote told to me by a friend who is now 15 years sober at age 32:

If you want your child to become a raving alcoholic, do what's easy, nothing. By just saying 'no' repeatedly, or simply remaining silent, your child will surely fall head first into a deep bottle of whiskey and never come out. And while you're add it, why not try out the same tactics with sex and drugs, because really, taking the time to educate and explain is too much work anyway.

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Mon, 11 Aug 2008 06:51:00 -0000

Sports in general can be seen as very violent and aggressive, as exemplified by American football, fencing, shooting, rugy, hockey, wrestling, and of course, boxing; however, I don't think it is the act itself that dictates what's acceptable or unacceptable social behavior, but the intention behind it. Fencing, for example, is based on "stabbing" someone, far from a Walt Disney picture, but the intention is not to harm someone against their will, but merely "tag" each other as two consenting adults. Whereas if the intention were to harm someone with malicious intent, we've got an entirely different ballgame.

Hence, I agree with you Robert, it is important to show both sides of the coin, so that children understand that two sides exist, and that we have a choice as to which one we want to act on. To hide it doesn't help anyone, and if anything, handicaps a child to understand moderation and critical thinking.

Thanks for a great post!

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Thu, 04 Sep 2008 09:57:00 -0000

Joe,

We can't wait to hear feedback on the USA one too. We wish we could be there, but we trust there will be lots of great reports coming out of there, so I'm sure that we'll be caught up on the info ;-)

However, if you've heard any constructive criticism on the event, we'd love to know about it. Seriously, it's the only way we can improve future conferences!

Re: wineconversation.com » Maintenance Mode

Gabriella Opaz — Thu, 04 Sep 2008 09:58:00 -0000

Sorry, clarification - constructive criticism on the EWBC event :-)