United States of Wineland

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Despite being relatively young in the “wine universe,” the United States is the world’s fourth largest wine producer – behind only countries as characteristic as France, Italy, and Spain – and is top in terms of wine consumption (with 339.5 million 12-bottle boxes in 2015, a figure that is expected to grow by 2.1% up ...

Remember Their Names

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Everyone knows Ferran Adrià, Martín Berasategui, Juan María Arzak, Carme Ruscalleda, and the Roca brothers. They are some of the best chefs in the world. Proven at international level. There are many we’ve left out, but in this article we’re not going to talk about the tried-and-tested chefs. We’re going to talk about promising young ...

Botafumeiro: four decades as Barcelona’s leading seafood restaurant

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Over time certain restaurants come to symbolize their city. This couldn't be more true for the Botafumeiro Restaurant in Barcelona. A classic. For generations its name has connoted prestige. It has stood for exclusivity, excellent seafood and distinction since the day it opened in 1975. Time passes, but Botafumeiro stays the same. Thanks to its enviable ...

“If I took the stories of documentaries and told them as fiction, no one would believe them”

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Loris Omedes (Barcelona, 1964) began his filmmaking career in special effects. From 1982 to 1992, he headed the special effects department at a company called Amalgama. One of his projects was to coordinate the special effects for the Opening and Closing Ceremonies of the 1992 Olympic Games in Barcelona. A few years earlier, in 1989, ...

Oak, please

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We're always talking about wine aging in French or American oak barrels. Months of repose in receptacles intentionally crafted to give the wine a different personality. A fuller body, more flavor. A stronger identity. But, what exactly is a barrel and where did it come from?   The origins and history of the barrel  Thousands of years ago, ...

Cal Ton: Locally Sourced Tradition and Quality

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The center of Vilafranca del Penedès is home to a timeless classic, a restaurant integrated into the very fabric of the town's identity. It opened its doors during the Fiesta Mayor, the town festival, in 1982 and has been serving customers with the same unwavering enthusiasm ever since. Cal Ton is a family-owned restaurant, run by ...

“Being creative is about building new connections based on existing concepts”

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Fernando Trias de Bes (Barcelona, 1967) is a writer, economist and professor specialized in marketing and innovation. At the age of 35, he wrote Good Luck: Create the Conditions for Success in Life and Business, which was translated into 35 languages and sold over 3 million copies. Since then he has continued to publish prolifically, ...

Food Photography: Inside the Instagram Foodie Boom

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Does the modern world leave room for tradition? Some don't think so. Some do. Some are on the fence. We're of the second persuasion. We believe there is always room for tradition—for what is timeless and authentic. And we're not alone. Foodies—people who are passionate about food—are of the same school of thought, and they ...

Discovering Jean Leon

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Few people knew Jean Leon as well as Jaume Rovira and Ana Carrión. The former is the enologist who worked alongside Jean Leon from the beginning to the end, and the latter is Jean Leon's younger sister. They hadn't seen each other for a long time. They ran into each other at the most recent ...

What food trends will we see in 2017?

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By the time the year kicks off, we already know the coming seasons' fashion trends—many of which we've known about for months—we can find out what colors are in and stay up to date with trends in almost every aspect of our lives. Food is no exception, of course. In going over the food trends for ...