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Been to Montsant and back, and now have a pile of tasting notes to enter into adegga. Regardless the trip was fun and full of interesting twists and turns, not to mention way too much food! Seriously we did not starve on this trip.
Anyways, here’s a favorite pic from our time there…about 500 more to edit through, when I have time!

This week as changed the playing field. After 5 yrs of hard work, trying to figure out what we are doing here, I feel like it’s starting to make sense. The London International Wine Fair turned out to be a chance for us to both learn about what we actually know and to share that knowledge with others. Dinner with the Circle of Wine Writers where we were welcomed with open arms, and a glass of wine with Jancis Robinson. Both surreal, exciting, and full of future possibilities. 

Life is good. More soon…

The past few weeks have been a blur. First I was in Madrid and at FENAVIN, and then after a quick night or two in Terrassa, I’m back in London for the London International Wine Fair. This trip includes a dinner the night before the fair with the Circle of Wine Writers, a group that includes Steven Spurrier, Jancis Robinson, Oz Clarke, Charles Metcalf, and many more “names”. The odd part is we’re there as “equals” if you will. In no way am I saying we’re as important in the wine world, yet, but we are writers, who do our best to educate others. Hopefully with some good results.

And while we don’t agree with them all the time, we do appreciate what they have done and who they are, and it will be an honor to have the chance to hang out with them.

We’ll be having dinner at a restuarant here in London and all I have to say is that I would not want to be the sommelier on duty that night!  

Cheers, 

Ryan Opaz

Cooking Linguica with Andre of Adegga.com from ryan opaz on Vimeo.

Fun way of fixing Portuguese sausages!

Last night we had some friends over for my birthday. To start out we decided to try some Flavor Tripping, a fad going on around the culinary world right now. If you haven’t heard of it read this. I’ll be doing a full post on Catavino but for now I just want to say the tomatos tasted best, in my opinion. If you don’t know what this is check it out, it’s cheap and lot’s of fun. The basic idea is that a “miracle fruit” when allowed to disolve on your tongue, flavors that were sour are now sweet and bitter is not as obvious. Needless to say it’s a “trip”. Afterwards we grilled a bone in Pork loin and a Bone in Beef loin. Damn I love grilling food. Happy friggin birthday to me!

I’m not the most organized person. Most people will tell you they wonder how I know what are in my ever growing “piles”. I tell them I can sense stuff. That said sometimes I excavate the piles to find things I can’t explain. Today I found an old business card with this written on the back:

“Prey of Iberian pig to the aroma of thyme with Potatoes bakers”

————

“Porridges of Hooters”

It had me baffled and like a good archaeologist unearthing the path I looked for clues. None came at first, but with time my mind began to understand. This was a menu, I believe one from a trip to FENAVIN two years ago, where a dinner menu tried it’s best to be bi-lingual. 

Now to unravel the mystrey behind the cusine, what are the dishes in question? The porridges can lean to a softporn conclusion or a Christopher Robbins tale gone bad. While the pig seems to be part of some sort of musical ensemble riffing on chefs who specialize in spuds.

Who knows, all I can say is the lack of a good translator by this restaurant has led to a fun evening two years later. Note to wife, the “piles” can be healthy, that is if laughter cures all!

Cheers,

Ryan