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Low-histamine Spanish wine, explained | a bottle among old vines under an evening sky · Spanish Terroir
Tasting

Low-histamine Spanish wine, explained

Low-histamine Spanish wine, explained: where histamine in wine comes from, which fresh young whites and Cavas tend to be lower, and an honest caveat.

Adolfo Gatell··5 min
Sierra de Gredos wine pairing, done right | a Spanish red beneath the sierra at sunset · Spanish Terroir
Pairing

Sierra de Gredos wine pairing, done right

Sierra de Gredos wine pairing: why these pale, high-altitude Garnachas eat like cool Burgundy, and the dishes they love from duck to mushrooms.

Adolfo Gatell··8 min
Spanish wine for a vegetarian dinner | an old vine beside a dark bottle at dusk · Spanish Terroir
Pairing

Spanish wine for a vegetarian dinner

Spanish wine for a vegetarian dinner: why vegetables flip the pairing rules, the pours from greens to mushrooms, and a two-bottle plan for the table.

Adolfo Gatell··5 min
Spanish wine for sushi and omakase | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Spanish wine for sushi and omakase

Spanish wine for sushi and omakase: why high-acid saline whites beat the rest, the pours from nigiri to toro, and a flight to run an omakase counter.

Adolfo Gatell··4 min
Super Tuscans vs Spanish cult wines | sunset over an old-vine vineyard · Spanish Terroir
Tasting

Super Tuscans vs Spanish cult wines

Super Tuscans vs Spanish cult wines: what made Tuscany's icons, why Spain's answer is a discovery shelf not a trophy, and the bottles to buy now.

Adolfo Gatell··8 min
Txakoli vs Albarino: Spain's coastal whites | a Spanish red beneath limestone cliffs · Spanish Terroir
Grape varieties

Txakoli vs Albarino: Spain's coastal whites

Txakoli vs Albarino compared: two Atlantic whites, where their grapes and coasts diverge, what each does at the table, and which to pour when.

Adolfo Gatell··5 min
Wine for Cantabrian anchovies (anchoas) | a Spanish red beneath limestone cliffs · Spanish Terroir
Pairing

Wine for Cantabrian anchovies (anchoas)

Wine for Cantabrian anchovies: why salt, oil and umami demand a sharp, saline pour, the Txakoli and Albarino that win, and anchoas vs boquerones.

Adolfo Gatell··7 min
What is Txakoli? The Basque white, explained | a Spanish red beneath limestone cliffs · Spanish Terroir
Grape varieties

What is Txakoli? The Basque white, explained

What is Txakoli: the bone-dry, faintly spritzy Basque white, where it comes from, what it tastes like, how to pour it high, and the bottle to start with.

Adolfo Gatell··7 min
Spanish wine for umami-rich food | sunset over an old-vine vineyard · Spanish Terroir
Pairing

Spanish wine for umami-rich food

Spanish wine for umami food: why mushrooms, aged cheese and soy break most wines, and how saline, savoury Spanish styles meet the fifth taste instead.

Adolfo Gatell··7 min
Albariño for a seafood restaurant | the Spanish Terroir bottle in high-altitude vineyards · Spanish Terroir
Sommelier

Albariño for a seafood restaurant

Which Albariño belongs on a seafood list and by the glass: young, lees-aged or barrel styles, what each pours best with, and the math behind the slot.

Adolfo Gatell··6 min
Albariño vs Verdejo: Spain's two white answers | a Spanish red beneath limestone cliffs · Spanish Terroir
Grape varieties

Albariño vs Verdejo: Spain's two white answers

Albariño vs Verdejo: ocean against meseta, salt against fennel. How Spain's two favourite whites differ, what each pours best with, and which to list.

Adolfo Gatell··5 min
The best Spanish reds to serve chilled | a Spanish red against a stone map of Spain · Spanish Terroir
Tasting

The best Spanish reds to serve chilled

The best Spanish reds to serve chilled: which styles love a 30-minute fridge, why temperature unlocks them, the exact degrees, and the bottles to start with.

Adolfo Gatell··6 min