Disqus - Latest Comments for gabriellaopaz

Re: A Very Non Iberian Wine: S.Anderson 1999 Cabernet Sauvignon

gabriellaopaz — Sun, 31 May 2009 03:44:10 -0000

Hey Bill, happy belated birthday from both of us! We're so sorry we couldn't have celebrated with you, but we'll make us for lost time at Christmas ;-)

Re: Commenting - A quick lesson in netiquette when entering the conversation

gabriellaopaz — Thu, 28 May 2009 06:26:56 -0000

Hey Winp, we'll put together a post on backtype for you tomorrow. If you have questions, I trust many others do as well. Thank so much for asking!

Re: A couple of wine notes - Montau de Sadurní

gabriellaopaz — Tue, 26 May 2009 05:04:25 -0000

All depends on which way you decide to travel. I prefer the more leisurely scenic route ;-)

Re: London Food and Wine Bloggers Meet-up was a Huge Success

gabriellaopaz — Thu, 21 May 2009 01:55:47 -0000

Thanks Justin! Both links have been reset :-)

Re: False Truths in Print Media: The Credibility of Wine Blogs as a Publishing Tool Among the Circle of Wine Writers

gabriellaopaz — Mon, 18 May 2009 13:00:52 -0000

Thank you all for taking the time to comment! I realize that this is a rather heated topic, and if anything, I think it has given us loads to consider in relationship to the future of wine writing. As Jim and Joe have both accurately pointed out, the definition of a wine writer has changed dramatically. However, what may come out of this, or so I hope, is that we have a better chance to evaluate what is quality wine writing, rather than the tool to facilitate the conversation. There are loads of poor print writers, as much as there are heaps of poor wine blog writers. If we can judge each one on their individual merits, as each is aimed at a different audience, it may give us pause on how we can better connect to the future consumer. Keep in mind, this transition and/or transformation is not limited to CWW. These questions are confronting all levels of communication in every sector, and I'm truly excited to see how it evolves.

Re: Catavino Co-Hosts the London Wine and Food Blogger’s Meetup!

gabriellaopaz — Mon, 11 May 2009 05:19:27 -0000

From talking with the manager Charlie, my sense is that he can whip you up a vegetarian dish in no time flat if you're interested in staying on for dinner. They feature grilled veggie, couscous, avocado salsa, etc, so putting the appropriate ingredients together shouldn't be an issue :)

Re: The People’s Wine Press

gabriellaopaz — Mon, 11 May 2009 03:39:03 -0000

Tania, thank you for your continued support! We realize that it's difficult to convey the message regarding the importance of social media and blogging, but it's extremely important if they want their brand to be easily accessible to the international market. And as always, if there is ever any questions you have, please never hesitate to contact us.

Re: Catavino Co-Hosts the London Wine and Food Blogger’s Meetup!

gabriellaopaz — Thu, 07 May 2009 06:11:53 -0000

I'm thinking now's the time to start anew! Refresh that palate to the perfectly aged dairy goodness from our very generous four legged creatures. Or if all else fails, inhale large amounts of prosciutto :-)

Re: Bacalhau: The Staple of Portuguese Cuisine

gabriellaopaz — Sun, 03 May 2009 16:25:05 -0000

If it is of any consolation Andrea, I have had Bacalhau prepared several different ways throughout Iberia, and have consistently not enjoyed it. Although I adore salt (to the point of having a Sodium addiction), I find Bacalhau unpalatable. However, give me a fresh fillet of cod, preferably grilled and coated in garlic, butter and lemon, and I'm in absolute heaven. Could it be that I haven't found the right Portuguese recipe among the 1,001 variations? Maybe, or maybe dried, salted cod was perfect in the old days, when people's taste buds were accustomed to such strong, intense flavors?

Re: The People’s Wine Press

gabriellaopaz — Thu, 30 Apr 2009 02:27:02 -0000

You bring up a very good point Richard, and I appreciate you putting it out here. And for the record, Tom, and anyone else in this particular camp, is welcome with open arms to the EWBC in Lisbon. I am far from interested in creating a civil war. What I would rather foster is a joint effort to reach the same goal - further developing ways to better educate the consumer.

Re: The People’s Wine Press

gabriellaopaz — Wed, 29 Apr 2009 13:11:47 -0000

Thank you Glen, but interestingly, this same argument I proposed could also be applied to the wine blogging world. All of us need to take responsibility for the part we play in the industry, remaining in touch with the people, with our impact, our credibility and with our transparency. Despite the delivery, I applaud Parker for bringing these issues to forefront. By the end of the day, there is no perfect solution, blogging included.

Re: The People’s Wine Press

gabriellaopaz — Wed, 29 Apr 2009 12:08:44 -0000

Michael, my intention in this article was two-fold. It is of no doubt that the people gave Parker his power and prestige, but it is a position he accepted. And with that comes a certain level of professionalism, which I fear wasn't displayed in his comments within his forum post regarding the WBC and towards bloggers. As I am co-founder of an organization that I helped to create for the people, and sincerely, by the people, I take issue that our intentions were anything less than honorable in the creation of the EWBC.

Secondarily, Parker has added an incredible amount to the community, and his contributions are not lost on me. But the reason why I am passionate about this medium, is because the internet is the great equalizer. It provides all of us with a voice that we may not have had prior. Equally true with the creation of Wine Blogger, it was our intention to show the power, internationally, of our combined voices.

I want Parker to be part of that combined voice. I want his voice to one of the many, but I no longer want there to be only one voice we hold ourselves to.

Re: D.O. Arribes: Where the Legendary Tormes and Duero River Meet

gabriellaopaz — Thu, 16 Apr 2009 17:41:13 -0000

There's always next time!

Re: D.O. Arribes: Where the Legendary Tormes and Duero River Meet

gabriellaopaz — Thu, 16 Apr 2009 17:40:44 -0000

Rick, if you have any specifically you want us to check out, or if there is one in Castilla y Leon that you want me to expand on straight away, please don't hesitate to share your thoughts. Happy to oblige when I can ;-)

Re: The Ultimate Online Wine Guide for Visiting La Rioja: What To Drink, Where to Eat and What to Experience

gabriellaopaz — Tue, 14 Apr 2009 11:02:14 -0000

Thanks so much for this information Tom! Great to know that it's in the guide and I just missed it!

I also wanted to let people know that Wink's response to my suggestion on creating 1 guide for La Rioja as opposed to 2 was left on Robert McIntosh's post here: http://bit.ly/cYf5T

Re: A Week Exploring Lisbon in Preparation for the EWBC

gabriellaopaz — Sat, 11 Apr 2009 01:51:36 -0000

Well, the good news is that we will hopefully be there again before July, and we can joyfully help you drink down some of that cellar of yours ;-) Where are you heading off to?

Re: A Week Exploring Lisbon in Preparation for the EWBC

gabriellaopaz — Thu, 09 Apr 2009 12:38:52 -0000

You've officially made my weekend spectacular Andrew ;-) Can't wait to see you there!

Re: Interpreting the Spanish Wine Label

gabriellaopaz — Wed, 08 Apr 2009 05:36:44 -0000

Hey Carolyn, I believe the answer to your question is "tapón de rosca", and yes, I agree that it is a rare beast, while screw caps are still unheard of in Catalunya, Spaini ;-)

Re: Restaurante Gaig in Barcelona: The Michelin Star Debate

gabriellaopaz — Thu, 26 Mar 2009 13:27:57 -0000

Officially changed :-) Thanks Ricard!

Re: Patatas Bravas: My Dirty Spanish Secret

gabriellaopaz — Wed, 25 Mar 2009 16:53:34 -0000

I'm a red chili and paprika fan myself. And oddly enough, when I first moved to Spain, I wasn't keen on these little fried treats, but over time, I've become mildly addicted. Fried calamare is another one of my dirty little Spanish secrets, especially when the squid is a little thicker around the sides.

In regards veggies, I'd suggest that there are slim pickings in Spain. Sure, you can get Pimientos de Padron and maybe an asparagus dish here and there, but if you're a die hard vegetarian, eating out can be really boring, while shopping in all those fabulous open air markets filled with fresh produce can be dreamy!

Re: A 4 Day Whirlwind Wine Adventure Through Castilla y León

gabriellaopaz — Sat, 21 Mar 2009 03:41:32 -0000

Our trip didn't include Rueda or Ribera del Duero, as they are well known regions, but we were privy to some pretty incredible food, wine and hospitality in the surrounding regions! Couldn't say enough good things about the experience.

But just out of curiosity, what defines a "good tour" for you RB?

Cheers!

Re: Table Manners in Spain: Tackling The Tough Questions Like Where to Put the Olive Pit

gabriellaopaz — Sat, 21 Mar 2009 03:11:02 -0000

Good point on the utensils Steven! Definitely make sure the fork and knife are separated if you're still enjoying your meal!

Re: Table Manners in Spain: Tackling The Tough Questions Like Where to Put the Olive Pit

gabriellaopaz — Sat, 21 Mar 2009 03:09:10 -0000

Hey Milton! Are there any others you would add to the list that are unique to Portugal?

Re: Table Manners in Spain: Tackling The Tough Questions Like Where to Put the Olive Pit

gabriellaopaz — Sat, 21 Mar 2009 03:08:34 -0000

It's funny, because the longer I live here, the less I actually "see" the no service with a smile. Coming from the American culture, where good business is depended on a false forced smile, I've always felt as if the Spanish tend to be express whatever emotional whim they feel for the day. This has slowly become less of an issue for me the more I live here, because by the end of the day, as long as people are genuine with me, I couldn't be more pleased - not to say that a smile wouldn't be warmly accepted.

By the way, is the aussie brit issue really that overt?

Re: Grape Vine Pruning - First Step to Have a Good Harvest

gabriellaopaz — Sat, 14 Mar 2009 11:44:37 -0000

Hey Oscar,

You say that you have a conservative approach, but what does that mean? Do some people leave more buds on the branch? More branches on the vine? What makes your method conservative, and why did you choose this method?