Articles
Finding the finesse in a ‘rancid wine’
by Miquel Hudin | 02-01-2017
It may impossible when gazing upon the crumbling slate and the rugged landscape, but in 1893 phylloxera arrived to the Catalan county of Priorat, starting in the village of Porrera. From there it spread rapidly... more »
Vi Ranci in World of Fine Wine
by Miquel Hudin | 13-12-2016
My personal history with the wine known as Vi Ranci goes as such: I tried it for the first time about eight years ago and didn’t know what to make of it, I tried it... more »
Wine & Chocolate, ergh
by Miquel Hudin | 02-02-2016
Being originally American, I grew up steeped in the tradition of Valentine’s Day which arrives on the 14th of this month. Let this be a reminder for those who don’t happen to pledge allegiance to... more »
Vi Ranci finally gets its due
by Editorial | 01-03-2014
Vi Ranci is often avoided by people. We suppose it has to do with the name which directly translates from Catalan as “rancid wine”. Admittedly that’s not too appealing and sounds downright repulsive. The taste... more »
Sereno Sidecar: The cocktail is real
by Miquel Hudin | 03-08-2012
It really wasn't meant to be originally. While ensconced in the "Fortress of Solitude" (a rather isolated 11th century Catalan farmhouse) working on the Empordà guide we'd take a break here and there to do... more »
What to do with Vi Ranci?
by Miquel Hudin | 25-06-2012 ~ 1 Comment
In Catalunya, vi ranci is a wine made via an oxidation process. It can be, well, an acquired tasted. When it's good, it's interesting with this kind of burnt quality to it that is actually... more »