The first time I had Calcots was in March 2012 on a vineyard in Spain. The fresh, green colored onions were grilled on open fire, along juicy pieces of lamb and other vegetables. I had a glass of Cava in my hand – life was perfect in that moment. I carry this memory with me like a token. Its one of those happy moment where life could not have been more perfect. Day after was not that pleasant: too much cava and smelling like a campfire due to hanging around the barbecue too much. But I dont hang on to that part. My memory is all about dangling the calcot above my mouth, trying to take a bite without making a mess. I totally made a mess, but it did not matter. A few weeks ago, M noticed that a local wine bar in Stockholm advertised Calçotada, which is a special event to celebrate the harvest of the onions, so off course we had to go and see what it was all about. Continue reading “Cava and Calcots – a Celebration of Onions”
What is a great week in Barcelona made of? Sun, sand and the sea, and great food accompanied by cava. We really got lucky with the weather, as well as choice of restaurants. If one is allowed to complain about something, it was the beds in our rental apartment. They were rock hard. So we slept poorly. I actually needed the weekend to recover from our vacation. Continue reading “Wineweek 153: Barcelona in Pictures”
It’s that time of the year again – cava overdose time. Normally we have timed our visit to the first week of October, the week of the cava festival Cavatast. This year, however, we decided to come early and stay in Barcelona instead. Sant Sadurni is a train-ride away and it always takes more time to visit the winemakers than we anticipate (we always end up drinking cava with them for hours). Now we are just drinking cava in Barcelona by ourselves (smirk). If you are interested in Cavatast, you can find a survival guide here. In this post I have collected a few old favorites from Barcelona – where should you go for a good glass of wine. I am of course also going to post about some new finds (but more about those on Sunday). Continue reading “From Barcelona with Love”
The best restaurants are the hardest to write about. Especially when you have some personal memories of the place, like um.. first (and probably second and third) date with hubby, reunions with friends and, well, Thursdays. In London everybody goes out on Thursdays. I will never be objective about Joses. But I can try explaining what got me so attached and what it is that keeps calling me back. Joses is a wine and tapas bar on Bermondsay street in London, just blocks away from where I used to live (when I was still cool). Continue reading “The Return to Joses”
July is here and it has brought with it a calm that I have long been craving for. I have time to sit around, write and think. Our trip to Krakow was like a tipping point. The point where my mind started to wander and tense muscles relax. There was this specific moment on the terrace of restaurant Klimaty Poludnia (“Climates of the South”) where my brain acknowledged that I was actually on holiday. And if you see the restaurant, you will understand why. The place was practically medicine for the soul. Continue reading “Under the Grapevines at Klimaty Poludnia”
I have heard this question being asked many times. But seldom, have I, myself, had cava bottles lying around for such a long time without opening. Our wine storing capacity has grown tenfold during the past three years. What we thought at first was a long terms solution (a capacity of 100 bottles is more than sufficient, right) ended up growing and growing. This year, I think we have around a thousand bottles in our cellars (yes, we have several). Who on earth is going to drink all of that? Unlike champagne, cava is not for keeps. Or it is to some extent, but it lacks the acidity for long terms storage and development. I don’t know that much about the topic, but looking at our cava reserves, I felt obliged to find out. Continue reading “When does Cava go Old”
Here comes the report and photo gallery from last weekends Cavatast 2016. It was a perfect day to be hanging around with the camera: the sun was out and people were smiling. In addition to the festival we visited the Simon Coll chocolate factory. Continue reading “Pictures from Cavatast 2016”
Wow! A hundred weeks of writing. I cant believe I have made it this far. I am a bit the type that I like the beginnings of things, so there is always a danger that I grow bored and quit after a while. But this blog has always given me new energy. I must confess, I had a great title in mind: what started with Cava will end with Cava. I have been a bit stressed with time this fall, so giving up the blog would have freed up a few hours. But I don’t really want to stop, so I will save this title for the day that writing is not fun anymore.
And its not only the writing that makes me happy. Along the way I have learned a lot about wine. I am a complete amateur after all, but these days can easily present myself around wine-knowledgeable people. If not for the blog, I would have not taken so many hours to myself to study. Additionally, I am becoming more and more of a confident photographer. I still struggle with pictures of people and other moving objects, but my food photos are beginning to look quite delicious. At least to my own eye.
Along with all the skills I have developed, the wine business has given us a lot of happiness. I was just reflecting on it when standing at the Torelló counter at Cavatast. We were surrounded by people we have met in the recent years. Today we call them friends. Our glasses were full (of Torelló Brut Nature Gran Reserva) and we were picking on pieces of meat that was being passed around. Music was playing and people were laughing. I felt very blessed. Or perhaps deserving. We have worked a lot. We have made a huge effort to connect with people and bond. I will remember these moments better than I will remember any paycheck.
So what started with Cava will continue with Cava; and other wines and food as well. Who knows, maybe I will be publishing a Wineweek 200 in two years time. And as always, I will continue to write whatever pops into my head at that time. Not that I can say I have been very successfull with a huge number of readers. However, that is how I enjoy writing the most.
Estimated time of arrival at Cavatast in Sant Sadurni: 2.5 days. Time until we board the plane: 1.5 days. Hours until I open the first cava of the week -best guess 20 (less than 24 at least). A welcome overdose of Cava is close and I can feel it, so I am preparing by reading up on what is new this year on the official tourist-site of Sant Sadurni. Continue reading “Whats New at Cavatast 2016”
Five nights to go. I am counting the days until we leave for Barcelona. It is that time of the year again, when we head to the Capital of Cava for the most anticipated event of the year: Cavatast 2016. At the same time, we take the opportunity to refresh our wine and food map of Barcelona, so we stay for a whole week after the festivities to just roam around. This weekend we have been preparing intensively: reading up on new places and drinking some of last years favorites. Continue reading “Wineweek 99: Barcelona on my Mind”