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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
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