Articles
A book review of “Supra – A feast of Georgian cooking”
by Miquel Hudin | 16-12-2017
In my house, the recipes that reign supreme are those of Ottolenghi. They’re insanely intimidating at first given the ingredient list, but they’re not actually that hard to... more »
Introducing Cal Bessó
by Miquel Hudin | 13-12-2017
It was a hot July because it’d been a hot year and the weather in 2017 hadn’t given much of a damn as to the comfort of human... more »
More…
by Miquel Hudin | 06-12-2017
There’s been “big” news in the wine world over the last few weeks. I made sure to use the quotes as this news is completely meaningless to most... more »
A soirée of White Grenache
by Miquel Hudin | 30-11-2017
Starting in October, we’ve been seeing a roll out of events to lead up to the next edition of Grenaches du Monde in April. If you’ve not heard... more »
In The Glass: Bibich – Bas de Bas 2013
by Miquel Hudin | 25-11-2017
When in Split, Croatia in 2015 to do a presentation at Dalmacija Expo, I spent a few rewarding nights bopping around the city–something I’ve rarely done in lieu... more »
Decanter goes “premium”–and fully online
by Miquel Hudin | 20-11-2017
Decanter “Premium”. I hadn’t really thought much about it until Richard Hemming made mention of it on his site. You see, Decanter.com has introduced a new “Premium” option... more »
Sangenís i Vaqué: a Priorat family
by Miquel Hudin | 17-11-2017
Having roots in Spain’s Priorat wine region means having a family that has seen some incredibly bleak times. While in the late 1800s the region experienced a boom,... more »
The Creation of Priorat Singulars
by Miquel Hudin |
In Barcelona, Spain on November 27th, a new association of wine producers from the DOQ Priorat appellation in Catalonia officially presented of their new group and concluded with... more »
Tasting the latest of Vins de Pedra
by Miquel Hudin | 14-11-2017
It was back in 2012 that I witnessed the first breaths of Vins de Pedra. During a spring visit to La Vinyeta and chatting with owner, Josep Serra,... more »
How to open wine with a wax capsule
by Miquel Hudin | 05-11-2017
We have entered the Age of the Wax-Dipped Wine as a number of cellars have started using this method of cork covering in lieu of the more well-known... more »