Rogelio

This is an Abraham García's Viridiana classic desserts that he must have loaned to his cousins.

You can find mrzipan the whole year in Toledo. My favourite places are Horno de Santo Tomé in Plaza de Zocodover (up in the old part) and the ones from Adolfo (the restaurant recomended by Victor), I usually buy both and make competitions with my family. Santo Tomé's are usually the winners.

The week of February the 14th, 2005 Metrópoli comes this week plenty of information: Fernando Point visits the long time anounced Medina, an arabian restaurant runned by the same people of Café Oliver, is as good as it promises with a solid morroquian cuisinne. Point also discovers Orixe, a new galician restaurant in the traditional Cava Baja. Alvaro Lerena writes about a curious Taberna de la ilustración a typical tapas bar runned by romanian women that gives a eatern touch to tradicional spanish stews. Top metrópoli goes for the best restaurants cooking Pheasant. Metrópoli lists also the restaurants prepaing an special Saint Valentine's day Menu 5 a Taula visits Vinya Rosa, a barcelonian restaurant where Magí Huget makes the costumer feel as if he was the most important and loving guest serving his well cooked traditional dishes. Rafael García Santos revisites Arbola Gaña, the restaurant features among the best of Bilbao with an innovative haute cuisine that is renewed every year. On his weekly article, RGS reviews the revolution in the Italian Cuisineand it’s signature dish, Pasta. El Tostón is a sensible wine and tapas bar in Fuengirola reviewed by Enrique Bellver. Caius Apicius writes about his Aniversary as a food critic and why he chooses that nickname.

My vision on navarrian food is a orchard devoted cooking based on their excellent vegetables from the Ebro riverside in southern Navarra (bordering with La Rioja) like the white asparragus, Lodosa piquillo peppers, crystal peppers, artichokes, cardo... With a big tradition of stews like chilindrón goat or ajoarriero cod and Menestra. And there is a bounch of navarrian cooks like Enrique Martínez in Cintruenigo's Maher, Atxen Jimenez from Tubal in Tafalla and Koldo Rodero in Pamplona's Rodero. that are pushing forward the navarrian gastronomy all of them worth the visit.

The wineries are open but you have to call in advance to arrange a date. And the local bodegas/enotecas are almost unexisting, they are starting to open restaurants where you can have some wines by the glass, but it's still an underdeveloped rural area (for good and for bad)

I spent a few days last summer in Priorat and loved it, is a spectacular region, the landscape are amazing steep mountains with some vineyards on steep slopes and others on gentle slopes of high mountain valleys. And the and the eating and drinking are worth the visit. It's plenty of lovely little villages like Siurana, Porrera, the ruins of Scala Dei... We stayed in a rural house in Porrera called Mas Ardevol, they have different houses acording to the number of people you are. Eating tips: - Fonda Emilio in Les Borges del Camp (Avda. Sra. de Gener, 65 Tel: 977 817 025) is a must for local cooking with a modern touch with a very friendly service. - Irreductibles in Gratallops Gratallops (c/ De la Font, 38 Tel: 661356766) owned by local winemakers, good modern cooking in big portions and great wines by the glass. - Quinoa in Falset Falset (C/ Miquel Barceló 29 Tel 977 830 431) it's got interesting modern dishes and interesting wines. Hope this will convince you

The Week of February the 7th, 2005 Fernando Point writes about Caput Mundi, a fashionable italian restaurant famous for serving pieces of gold in it’s dishes but discovers that behind the fireworks there is an authentic Italian cuisine. Álvaro Lerena discovers El Figón de Trifón, a hidden tapas bar in the Barrio de Salamanca area of Madrid with good tapas and wines. Top Metrópoli goes for the best restaurant serving Goulash . 5 a Taula praise the good shape that Sant Pau, Carme Ruscalleda’s restaurant, is in. Elena Castells writes about the catalonian traditional Egg Butifarras on the jueves lardero, ie, thursdays before carnival. Rafael García Santos visits Don Pablo in Pamplona, a creative tapas bar turned into a restaurant Enrique Bellver discovers El Envero, a new and promising restaurant based on very simple and tasty dishes.

The Week of January the 31st, 2005 Fernando Point visits a curious U.S & Asian restaurat. Tiki Grill is the new restaurant belonging to the succesful group run by Manuel Trigeros. Alvaro Lerena discovers for the non locals Cervecería El Cotano a nice and small tapas bar in the Chamartín area. Top Metrópili goes for the best restaurants serving Borrajas (Borages?). The Navarran vegetable is just in season. 5 a Taula reviews Cinc Sentits, the restaurant run by eGullet member Jordi Artal and his family. They point the talent, proverbial youth and cultural fussion in this promissing restaurant. Rafael García Santos revisits Arbelaitz confirming the growing tendecy of Zuberoa’s younger brother. RGS also points the goodness of Vegetables giving a few easy recipes. Enrique Bellver revisits Goizeko & Dalli's. The marbellian restaurant belonging to the group owned by Jesús Santos and run by Aitor Perurena shows the best of the Vizcaian style in Marbella. Caius Apicius writes this week about Seasonal Products and gives a recipe for peas. The New York Times includes an article by Peter Meehan on Basque Sidrerías (Cider Houses) and San sebastian’s Tamborrada. Also on NYT Melissa Clark writes about Madrid Fusión. And this last two articles are available in English.

The Week of January the 24th, 2005 Fernando Point goes footballer visiting Puerta 57, the restaurant placed in the 57th door at the Real Madrid soccer stadium. The ambient is a bit old fashioned but the traditional Spanish dishes served there are worth the visit. Point also visits a popular Chinese restaurant in the Lavapiés area. Don Lay is a very authentic Cantonese restaurant where the Chinese population of the area gets fed. Alvaro Lerena visits Vinotinto, a wine bar and restaurant franchise coming from Valladolid with Castillian dishes. Top Metrópoli goes for the best Madrid restaurants preparing Artichokes. 5 a Taula presents Cal Pupinet in Castellbisbal, as the success of the traditional Catalonian gastronomy. Elena Castells writes about the now traditional Avocado, a fruit almost unknown 20 years ago. Rafael García Santos visits Asturian’ L'Alezna near Oviedo, where Pedro Martino, formerly at El Cabroncín, is growing as a cook with an eye in the Asturian tradition and another in the modern techniques. Martín Berasategui is being honored in San Sebastian, his hometown in the traditional Tamborrada. At Lo mejor de la gastronomía News Section , RGS writes about the new era at Tragabuches after the departure of Dani García, being Benito Gómez a chef formed at the house, his substitute. Also cries the passing away of Rio Ason’s chef and owner Enrique Galatea. On the same theme El Sur’s critic Enrique Bellver is very pleased to write about the new era at Tragabuches under the direction of Benito Gomez who has gone back to the Sergio López style trying to innovate from the Andalusian roots more than researching in a laboratory. Caius Apicius claims that Sherry, our most idiosincratic wine is underrated nowadays. Richard Lander , Nick’s brother, has spent quite a bit of time in Barcelona recently, and is every bit as greedy as every other member of his extended family, so he publishes his favorite places on Jancisrobinson.com. Featuring Cinc Sentits very highly recomended..(And this is in English).

The week of January the 17th, 2005 Fernando Point complains this week about the new thematical restaurants trend and visites a few of them. Älvaro Lerena writes about La Esquina de Vinaroz 28 a tapas bar placed in one of the most difficult comercial areas of Madrid, the national theatre surroundigs. Top Metrópoli goes for the best restaurants serving Deer. 5 a Taula visites the new Ca L'Estany in Cabrils where the chef Dani Lechuga shows his good technic and formation. Elena Castells visites a new Stall specialized in vegetarians at La Boquería Market. Rafael García Santos comes back this week with a visit to Andorra’s L'Excellence the exclusive wine bar and restaurant in the pirinean country runned by chef Pere Soley with the best products and wines. On his weekly article RGS writes about Pizzas and it’s difficulties. Enrique Bellver looks back with no anger to 2004 and points his selection of last year’s best being the winners: Café de París and Palo Cortado in Málaga; Med, in Torremolinos; Fransana, in Mijas; and in Marbella, El Lago, Mesana, Alabardero Resort, Goizeko Dalli’s and Ruperto de Nola and Tragabuches, in Ronda. And ends his article wondering if Dani García will reach the same level in Marbella than in Ronda or if Fernando Martín will lead a new gastronomic restaurant.

The Week of January the 10th, 2005 Fernando Point visits Santi Mostacilla a traditional restaurant with the best of the all times spanish cooking in Colmenar Viejo, in the outskirts of Madrid. La Tintorería is a new wine bar and restaurant placed in the very centre of Madrid reviewed by Alvaro Lerena. Top Metrópoli goes for the best restaurants preparing Sea Urchins. 5 a Taula visites El Retiro do Marineiro a tradicional Barcelonian seafood restaurant. Fridays market visits this week the Lleida Butcheries specialized in Ox and Goat. Caius Apicius teaches us this week about the best way to enjoy Cava

The Week of the 3rd of January, 2005 Metrópoli, El Mundo’s leisure magazine presents their best of Madrid 2004 Awards, the winners are: Restaurant of the Year Winner: SANTCELONI Finalists: Europa, Kabuki Newcomer restaurant of the year Winner: DASSA BASSA Finalists: Citra, La Gorda Top traditional restaurant Winner: CASA D'A TROYA Finalists: La Cocina de María Luisa, La Casa de Itziar Foreign cuisine restaurant Winner: ASIA GALLERY Finalists: Hakkasan, La Gorda 'More than a restaurant' Winner: CAFÉ OLIVER Finalists: Puerta 47, Colonial Norte Out of town restaurant Winner: ARS VIVENDI (Majadahonda) Finalists: Casa José (Aranjuez), Hakkasan (San Sebastián de los Reyes) Up-and-coming chef Winner: JOAQUÍN FELIPE (Europa) Finalists: Alberto Chicote (No Do), Darío Barrio (Dassa Bassa) Top maître d' Winner: FRANCISCO PATÓN (Europa) Finalists: Mª José Monterrubio (Chantarella), José Alves (Tras Os Montes) Top sommelier Winner: LUIS GARCÍA (Aldaba) Finalists: Miguel Laredo (Laredo), Gema Vela (Castellana, 179) Top decoration Winner: ASIA GALLERY Finalists: Hakkasan, Dassa Bassa Wine bars and tapas bars Winner: LAREDO Finalists: Taberna del Sarmiento, Casa Vila Gourmet shops Winner: PONCELET (Cheeses) Finalists: Giangrossi (Ice Creams), Barolo (Wines) Fernando Point ends the year visiting La Leñera, a young restaurant belonging to the Oter group and specialized in roasted meats. Top Metrópoli goes for the best restaurants cooking Poularde. 5 a Taula visits Casa Lázaro the place to meet all the Barcelonian cultural world and taste ytheir burgalesian specialities. Enrique Bellver complains about the blindness of the Michelin Inspectors giving a star to the almost dissapeared El Lido and not mentioning Mesana, El Lago, Ruperto de Nola, Taberna del Alabardero, Palo Cortado, Adolfo...and proposes a Stelar New Year's Day Menu. Caius Apicius writes about the now almost disapeared Ox.

Well Bux, that wasn't intended. About El Casino, I haven't been there and acording to the press thay are now in to the nitro-cuisinne. Maybe Simon is interested in that area. Just one advice, Suit and Tie are required.

Try Coque it's in the outskirts of Madrid but probably what you're looking for.

The Week of December the 27th, 2004 Fernando Point points a recent eGullet discussion to write about Neighborhood Food Houses like Arturo, and acknowledges the suggestions of our Forum Host, Pedro. Álvaro Lerena discovers a new tapas bar La Parrala, a nice tavern in the very old centre of Madrid. Top Metrópoli is dedicated to Tortillitas de Camarones, the traditional andalusian shrimp omelets. Abraham García dialogues with his fans on Abraham Boca and suggests a pantagruelic Christmas Menu. 5 a Taula visites El Mirador, a serious restaurant placed in El Palau de la Música, the Barcelonian music palace. Rafael García Santos pays a visit to Santander’s El Serval praising the overall impression more than the details. This critic also complains about the vulgarization of the Frozen Fishes. Caius Apicius writes about Chocolat and gives this Michel Bras’ recipe for biscuit de chocolat coulant.

The Week of December the 20th, 2004 Fernando Point visites the new Ars 25 to confirm that is a promising star. Álvaro Lerena discovers a new wine bar in Chueca, Baco y Beto has a good wine list and tapas. Top Metrópoli is for the best restaurants preparing Fideuá , the classic noodles paella from Gandía. 5 a Taula visites the new Mas Passamaner in La Selva del Camp (Baix camp). The restaurant is placed in an old an historical building and the menu is assesed by Joakim Koerper from Moraira’s El Girasol. Elena Castells writes about Buying Seafood in Christmas. Rafael García Santos visites the Asturian Casa Marcial. Where Nacho Manzano is reaching an excellent level. RGS also writes about the best way to cook a Pragmatic Christmas . Caius Apicius writes about Eating and Drinking today in Portugal.

Due to last week bank holiday, here's the digest of both weeks: The Weeks of December the 6th and 13th, 2004 The Michelin stars hangover will last. Fernando Point and Joan Merlot give their opinion on The new stars Fernando Point revisites the classic Zalacain to realize that the all times traditional restaurant is still alive and kicking. And another classics in a different way are the three Casas de comidas placed in the Chamartín Area, in Northern Madrid: La Ancha, De la Riva and Casa Carola mantain the traditions of the old food houses. Alvaro Lerena goes castizo visiting all the tradicional Madrileñian Bars : Casa Labra, Freiduría Gallinejas, Los Torreznos and Los Caracoles keep the essence of the madrileñian traditions. And a future classic: Mesón El Puente near Toledo bridge. Top Metrópoli goes for the best restaurants cooking with Flowers . Abraham García gives thousand of original recipes on Abraham Boca , his weekly chat. 5 a Taula pays a visit to La Banyeta in Palol de Rivardit, near Banyoles. To confirm that behind the normal appearence of the dishes there is a creative genius with a promising future. Rafael García Santos rise the qualification of the madrileñian starred restaurant La Broche Enrique Bellver writes in El Sur about Fransana an innovative cooking restaurant in a different way than Adrià’s. Caius apicius takes a look to Lo Mejor de la Gastronomía meeting in San Sebastián. Praising the organization of the event. And another article by Caius Apicius talking about the Catalonian Supremacy on the gastronomic guides.

Just a few more tips: Try the Cecina, a kind of beef or horse ham. In the village of Toro there are loads of bars and restaurants, try La Viuda Rica 980 691 581. And in Morales de Toro (Just outside Toro), in front the Viña Bajoz wine Coop El Chivo 980 698 219 is the place where you can find eating all the local winemakers. And for a tourist visit, the Arribes del Duero, The cannon dividing Spain from Portugal, are worth the visit. Enjoy and be prepared for the coldest weather.

I agree with you, Taberneros is a great wine and food bar at very competitive prices, Pedro, the somelier, is very knowledgable and friendly. And indeed the chairs are very uncomfortable but I have heard that they are going to change them soon.

The Week of November the 29th 2004 Fernando Point finds two budget panasiatic restaurants worth the visit in Madrid Asian's and The Wok. Alvaro Lerena’s tapas section discovers La Central Cervecera in the outskirts of Madrid. Albert Solano and Isabel Queipo compiles all the restaurants serving Trufa Blanca (White truffle) in Madrid. Top Metrópoli is dedicated to Verdinas (Green fava beans), being the specialist: 1. LAGO DE SANABRIA. (Ayala, 23). 2. LA HOJA. (Doctor Castelo, 48 3. DE VINIS. (Paseo de la Castellana, 123). 4. FERREIRO. (Comandante Zorita, 32). 5. ALNORTE. (San Nicolás, 8). 6. ASTURIANOS. (Vallehermoso, 94). 7. EL OSO. (Avda. Burgos, 214). 8. TEITU. (Capitán Haya, 20). Abraham García writes about everything on Abraham Boca, his weekly chat. 5 a Taula revisites Mas Pau a restaurant that keeps the essence of the ampurdan traditions and the modernity of El Bulli, and a good tip for thos who are going to eat at Adrià’s. Elena Castells diserts about pork and it’s parts on Friday's Market . This week Michelin has published it’s new red guide with rising and falling stars, check it at El Comercio Digital . Rafael García Santos comes back with a visit to the promising La Espadaña in Jaen. Rafael García Santos has opened his own web site including restaurant reviews, articles, his guide, his gastronomic meeting and comments all food related. Check it at http://www.lomejordelagastronomia.com/ Caius Apicius cries the death of the vasque and long time madrileñian Currito

The Week of November the 22nd, 2004 Fernando Point visites the renewed Trattoria Sant' Arcangelo , a typical italian restaurant that has renewed decoration and menu with good resaults. Pilar Cámara writes about the 50th aniversary of Paulino , the charming haunt in Chamberi. Top Metrópoli goes for Amanita Caesarea, the queen of mushrooms, and the best restaurants to sample it. Abraham García comes withis sweet recipes on Abraham Boca, His weekly chat 5 a Taula visites the luxury Drolma on it’s 5th aniversary, the restaurant is the epytomous of the haute cuisine with Fermi Puig leading the excellent team. The only complain are the high prices. Sara Sans writes about winter vegetables like cabagge, spinachs...on Friday's market section. Asturian El Comercio reviews the new restaurantLa Salgar by Casa Marcial's Nacho Manzano Caius Apicius gives his impressions on the spanish edition of Larousse Gastronomique

The Week of November the 15th, 2004 El Mundo's Magazine includes this week a Wine special that includes an Interview with singer and wine maker Joan Manuel Serrat. An article about Duero/Douro a wine river along two countries. A compilation of the Best spanish wines under 30€ Organic and biodinamical wines A new concept of Vinos de la tierra. Metrópoli, El Mundo’s leisure magazine comes this week plenty of gastronomic articles: Fernando Point goes vasque visiting two vasque style madrileñian restaurants Zubia and Zerain[/URL] that have been keeping their clients by serving good products at moderated prices. Very interesting is the compilation of the New Madrid Openings by Joan Merlot: ARS 25 | Viriato, 25 | Light and tasty dishes with perfect technic CITRA| Catelló, 18 | Fun and moderately creative dishes GOYA | Plaza de La Lealtad, 5 (Hotel Ritz) | Teléfono: 91 521 28 57 | The new restaurant at the Ritz Hotel has just opened it’s doors with a promising future. MEDINA | Bárbara de Braganza, 6 | Classic marroquian recipies by the owners of Café Olivier. ULAN | Jorge Juan, 54 | Tasty Filipinean recipes and some vietnamese a thai touches. GENOVEVA DE BARRI | Espejo, 10. A local for connoiseurs, good steak tartare and pork cuts. LA COCINA DE MARÍA LUISA | Jorge Juan, 42. Sorian flavours, mushrooms, truffles and stews. DASSA BASSA | Villalar, 7 Imaginative dishes with good technique. EL COLONIAL | Paseo de la Florida, s/n (C. C. Príncipe Pío). Mediterranean dishes with italian inspiration. FAISANDÉ | Zurbano, 36 (Hotel Santo Mauro). New location for the last year sensation. SHIRATORI | Castellana, 36-38. Cerrado domingos y festivos | 60 euros. New name but same chef and staff at the old Suntori. MIYAMA | Flor Baja, 5. New japanese with fusión touches. Mushroom Season has been controverted and Joan Merlot points the best places to buy and sample them in Madrid and Barcelona. Last week we were talking on the spanish forum about tripe and the best places to sample them in Madrid. Albart Solano gives here his favourites specialized restaurants. Top Metrópoli goes for the best restaurants preparing Scalope a la Milanese. 1. BICE. GÉNOVA, 19. 2. ARS PASTA. VÍA DE LAS DOS CASTILLAS, 9. 3. LA ANCHA. PRÍNCIPE DE VERGARA, 204. 4. CASA GRANA. ORELLANA, 6. 5. LA CORRALADA. VILLANUEVA, 21. 6. L'ALSACE. MADRID, 2 (C.C. LA VAGUADA). 7. FASS. RODRÍGUEZ MARÍN, 84. Abraham García chats with his growing number of fans at Abraham Boca , his weekly chat. 5 a Taula writes about the classic in Cabrils (maresme) a perfect place for everyday eating and try traditional dishes like the escudella i carn d’olla. Elena Castells writes about Foie Grass on her Friday’s market section. Rafael García Santos comes back after a week off in Valencia where he has had the chance to visit Torrijos , the former restaurant of Oscar Torrijos now is runned by Raquel, his daughter and his son in law Josep Quintana who are the future of the Valencian cooking. RGS writes also about the new cooking technics for cod fish at The Salt of Life . Enrique Bellver visits the unasuming Las Llaves in Mijas to eat a Cocido Maragato. Caius Apicius writes about the typical

I have enjoyed very much this medium prized hotel : http://www.hotelcanet.com in Castelló de Ampurias, about 5Km from Roses and 15Km to El Bulli.

Hi Rebel, sorry for the misunderstanding but I don't consider saltyness as a defect in this wines but an indicative sign of their manzanilla origin, almost terroir like, if we can find terroir in this wines, something that is driving strong discussions in Spain. About food pairings, I have been noticing lately that albeit all the traditional pairings with sherry, jabugo ham, fried fish, seafood, dried fruits... The finos and manzanillas are superb with this modern tasting menus that the new chefs usually serve nowadays in Spain. But also with traditional game and poultry dishes an amontillado goes perfect pairing the complexity of the wine with the deep flavours of the dish and cleaning the mouth for another bite. Last time I had a saignant pidgeon the match was amazing.

Last week I was invited along with a few egulleters to a sherry tasting dinner hosted by Jorge Pascual, president of CRDO Jerez-Manzanilla de Sanlúcar-Sherry, who is making a big effort trying to teach the excellence of this wines out of their natural pablic and was surprised by the lack of knowledge about this wines even between well known wine aficionados. The dinner took place at Madrid's De Vinis, a wine oriented restaurant whose somelier, Victor, is a lover of this wines. It consisted on several flights of three wines tying to sample all the sherry range from comercialized to rare casks paired with an special menu for the ocasion. 1st Flight - Manzanilla Solear, Barbadillo. Buyed by Jorge Pascual at a local supermarket in Sanlúcar turned out to be one of the freshest manzanillas that i ever had, plenty of flower yeasts taste, rich and deep. - Fino La Ina, Domeq. Another comercial brand, usually one of my favourites showed surprisingly a bit low and lost the comparission wit his rival solear. - Very Dry "Sherry" Sheffield of California, Oak Mellowed. This was an outsider playing out of it’s league (if there is a league for this) awful is a very soft adjetive for this. Mr pascual was happy to show the different betwen the ral thing and the fake. 2nd Flight - Macharnudo 2004 (no filtered, almost a fermented must for Fino Ynocente) Valdespino, 11,5º alc. This is something very hard to sample outside the wineries, it’s the just fermented wine before suffering the crianza process. A very respectable wine showing the quality of the vintage, something that is lost during all the aging and crianza process. - Fino en Rama de la 2ª Criadera de Ynocente (Straight from the cask), Valdespino 15º alc. Amazing non comercializad wine from the 2nd criadera (two steps befoe the solera) fresh, biological, powerful and rich. If this wine were comercialized I would be buying pallets. - Fino Ynocente, Valdespino 16,5º alc. The comercial wine comming from the two former stages turned out to be paler (due to the filtration with activated coals), softer in biological flavours but deeper. 3rd Flight - Manzanilla Aurora en Rama, Pedro Romero. Corked. Yes, even this wines can be affected by TCA - Fino Pavón Puerto Fino. A good fino with all the fresness that La Ina lacked. - Manzanilla en Rama de Barbadillo, Saca de Otoño 2004. Surprisingly this seasonal bottlilng showed that the yeasts on a dry season give a softer wine than - Manzanilla en Rama Barbadillo, Saca de Primavera 2004. Even if this bottle was two seasons out of it’s season the wine was alive and kicking probably due to the rainy spring suffered in Sanlúcar this year. 4th Flight - Manzanilla pasada Pastrana, Hidalgo. This old favourite showed the variability between bottles that suffers this brand. This wine is always in the verge between a flowered manzanilla and an amontillado, was soft and bold. Bad luck. - Amontillado Pastrana VOS Hidalgo. Excellent amontillado comming from the wine above, deep and with a salty taste due to it’s Sanlúcar origin. - Amontillado Fino Imperial VORS, Paternina. Superb, the best amontillado that I ever had and the best wine of the night. Deep, complex, endless. Ad the best pairing for a poultry dish. 6th Flight - Amontillado Botaina, Domeq. A different style of amontillado, more oxidative, lost in the comparision with the previous wine, probably needed of mor axigenation. - Palo Cortado Antique de Rey Fernando de Castilla. Closer to an amontillado than to an oloroso very fine and elegant. - Oloroso Río Viejo, Domeq. This is the lower wine in their range, vey good but lacked from the complexity of the great olorosos. 7th Flight - Vendimia Tardía 1995 de Sandeman - Vendimia Tardía 1996 de Sandeman This two experimental and accidental late harvest wines dued to a strike on the winery those years during the harvest were very interesting with a moscatel like taste and a style closer to a cream. The 96 was more complex and interesting due to the vintage. 8th Flight - Palo Cortado Capuchino VORS Domeq. - Oloroso Sibarita VORS Domeq. - Pedro Ximénez La Cilla Barbadillo. - Pedro Ximénez Venerable VORS Domeq. The final flight included three of the Domeq’s treasures (more than 30 years wines) being the Capuchino and Venerable a step over the excellents Sibarita and La Cilla. This wines were better after being decanted during three hours. And the time seemed to have stopped while we were drinking them. Amazing. The lively conversation during and after the dinner pointed the defects from a 150 years old denomination with very big winerys making their profits from other sources, with a land especulation preassure over the states that has converted this wines in the underdog of their portfolio. Also the neccesity of showing the bottling date in the bottle in order to inform the consumer about the fresheness of the bottle, something that the aficionados have been asking for years. And the wineries also need to correct the variability between bottles. And last we, the consumers and aficionados, need to make an effort to aproximate to this amazing world of surprisingly cheap wines that makes the perfect match with modern cooking style as I could relize in my last visit to El Bulli where Manzanilla Pastrana was the highlight of the dinner.