podolski
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Posts posted by podolski
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The webcasts are now online....
Excellent event, excellent organisation. And yes... No egos here.
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Sherry is still in Spain an Old good lady that everyone loves but everyone forgets to invite to their parties!....So if this is the case in Andalucia imagine away from Spain.
I LOVE SHERRY FROM SPAIN, but producers are in need of a REVOLUTION from the inside to start projecting themself to the world in a new way.....
Something is being done.....but almost like guerrilla marketing. Any idea?. I've assisted in the recent times to a Valdespinada and several "only sherry wine" meals and all of them have been a success (once you've tried it you're lost).
We are very proud of you Jose Andres and what you are achieving..... You're a very hard working guy (I remember you sitting next to me at the Lo mejor de la Gastronomia-Tapas & Pintxos taking notes) and an excellent Ambassador for Spain and its gastronomy. Muchas gracias y sigue adelante. Sl2 desde Andalucia.
SBonner you need to organise one of those meals ehh
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I have to say I'm skeptical about online reservations in Spain. Plus, why would I want my favorite restaurants flooded with non-Spanish speaking tourists?
Good point.... I agree with you but Opentable is not only a reservation supplier... It's a guest management software and it could help restaurants to improve its relationships with clients. I agree the online booking is not part of our culture but things change a lot and very quickly. So why not?. As restaurant owner I will consider to become a prospective client & user of Opentable.It works great in the US.
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I am here and have found two nice tapas places-- casa paco, which is uneven, but one block from my apartment ,) and cafe europa which is quite good, esp. the crepe de bacalao, and the partige pate. will follow up on the rest soon.
also found the market on ferria where i got the most unbeliablely wonderful little pears. no idea what they are, except sweet and juicy.
Try Sol y Sombra (at the end of Calle Castilla) and ask for Solomillo con Ajos.... I forgot the name of a small restaurant near Plaza Altozano (could be Chema?) serving nice Sea Bass & Almond Croquettes
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I am a big fan of this Sherry style and I've never had an issue with keeping a bottle open for less than a week
I enjoy them at cool room temperature and they are great on their own or with hearty soups and stews.Cheers,
Stephen Bonner
Vancouver
Room temperature in Southern Spain without a/c is about 35ºC in summer time. Keep your Old Amontillados, Olorosos or Palo Cortados for your Autumm Game or Risottos.... It will change your smile
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Old Amontillados, Olorosos and Palos Cortados can be kept open for a while without being spoiled. Just give them a try and see what happens.
I bet they can, but I have never gotten an open bottle past a week!
Good news for the Jerezanos business... Just bear in mind that for the near future... It can give lots of nice surprises
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As I commented, there are two types of sherry those that are oxidized and those that are not. Fino/Manzanilla, which are not oxidized, don't keep at all and should be consumed on opening and, if possible within 6 or 12 months of bottling. Oloroso based wines, which are already oxidized keep very well after opening. Therefore, more oxidized Finos like Amontillado and Paolo Cortado are in-between. I would try to consume them within a week of of opening.
Old Amontillados, Olorosos and Palos Cortados can be kept open for a while without being spoiled. Just give them a try and see what happens.
I consume it like a normal white wine in a regular white wine glass.Good to know you are doing that... Sherry is among the best wines in the world and the next step is to help people to understand that Sherry can be served during the whole meal. And one of the best practices is to pour the wine in normal white wine glasses. The nose and the general perception of the wine improves a lot this way.
If any Bodega take the iniciative to bottle Sherry directly from the cask (without clarification and little filtering), the US could be conquered
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You wouldn't believe it, so incongruous it seems, but in Fuengirola there's one of the best Asturian restaurants away from Asturias: El Higuerón. Actually, it's modern Spanish, but with the accent on Asturias. One 'sun' in the Campsa guide. Their web site is partly under construction, but it may give you a better idea:
Portofino and Aroma are two other OK restaurants.
The situation has changed a lot since Fernando Martin (former executive chef) left....
For tapas & a good selection of Spanish wines try El Tostón (C/Alfonso XIII. Edif. Terminal - Fuengirola) and Casa Navarra (Carlos, the owner, is from Navarra region and has excellent quality food) (Carretera Mijas km4).
Good luck and enjoy the best climate in Europe
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Reviving an old thread in search of any new information...
My otorrinolaringologa has insisted that I get out of this city (that I love, but is wreaking havoc on my sinuses) and go to the beach and who am I to argue? We'll be staying on the south part of the island--near Son Bou--but will go anywhere, of course.
Any other specialties--other than the spiny lobster and the cheese--that we need to try? Also, any good bakeries?
Bakery: Vallés... Costa de Sa Plaça, 19... And don't forget the pomada with gin xoriguer!!!
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Why is this post in Fine Spirits and not in the wine section?
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I'm organizing a very important dinner to fête a very special occasion. I'm looking for a sweet dessert wine to accompany my dessert - and yes, I'm in
with P.X. I'd love for recommendations on a particularly good sweet P.X. - preferably one with caramel-y, prune-y, figgy, raisin-y flavors - deep and dark... No dry. SWEET!!
Thanks!
u.e.
Were are you based now?
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The older the... ???
u.e.
I don't understand your ??? sorry
.... Figs & raisins are supposed to be found in young P.X. like Toro Albalá or a Pedro Ximenez de Añada both from Denominacion de Origen Montilla-Moriles...p.e... In older P.X. you can find prescriptors like chocolate, coffee, smoke,.... My answer was related with PX age: the older P.X. you have the more complex prescriptors you may have.... Old Sherry & Montilla-Moriles PX are among the best wines in the world.... -
A good friend is planning a birthday party for his father and wants all 1947 (birth year) bottles. What you pick (esp Burgs?) Looking ot stay at the 5000.00 mark for 5-6 bottles.
My choice for my father's birthday was a Viña Bosconia 1947... One of the best vintage in that bodega and a first class wine....
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P.X. sherry tastes like raisins, figs or dates depending on how concentrated it is.
and depending on how old it is, I'd add.
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As rum marketers begin to recognize that some of the best rums are made from sugar cane juice, there will be more confusion but if you are looking for real rum from Martinique, look for the AOC or Appelation d'origine Controllee. I've also seen Appelation Rum Controllee in the US, but nothing like that in the islands which makes me very suspicious about the motives behind such marks.
Thank you Ed for your reply... This is quite confusing for us... The Plantation rums are marketed as agricole here in Spain. After a bitter argue with my distributor they decided to double check if the latter was true.... Sorry but I am not keen about US rums...
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Yes... There are a Trinidad rum too.....I'm not sure if you're referring to the Platation rums packaged in a loosely woven package. If that is the case, the Barbados is one of the best I've tasted. Some of the others didn't quite make the grade. To my knowledge, none of the Plantatio rums are rum agricole.Plantation is similar to the Spanish word "Plantación" (an estate cropping sugar cane) and that's the reason I thought they could be agricole rhums too. I found this quite confusing
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I've received some Plantation rums (Barbados, Nicaragua & Jamaica). Which is your top-five?
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Would you consider Madrid as a japanese dinning destination?
After this...why not?.
Was it very expensive?.
What about the wine list?
R
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Do you take it as a good temperature for a red wine to be drinked? I don't.
Which temperature you think is the appropiate one?.
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Do you mean the one in Melbourne? It looks doubtful. Our Zest adjoins CityLife Hotel, part of the Heritage Hotel 4-star-plus chain in NZ, and serves as its bar/restaurant with cafe-style fare, more lowbrow than I'd expect from a hotel at that level and not as upscale as Zest's in Melbourne from what I can tell. Hope this helps.
Great... I think we'll book for the French Café and probably the O'Connell Street Bistro... Zest was highlighted in a Visual Guide as one of the best restaurants in AKL
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I'd say Euro is your best bet for fine dining, although Shane Yardly is head chef now under Simon Gault. I've heard good things about O'Connell Street Bistro (chef is Stephen Ward who worked under Conran at Bluebird). For the best and freshest seafood in town, go to Salt in Grey Lynn. Very limited seating (mostly takeaway business) but it's so worth it. You should definitely get over to Galbraith's Alehouse while you're here, their Grafton Porter is fantastic (they have Mac's too).
Do you know Zest?. Is not a franchise from the Australian one is it?
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Many thanks! I've never heard a word about El Lagar. Is Kike the last name of the owner---are they relatively new, or have they been around for a long time. Is the bar close to Alona Berri and Bergara, or closer to the Kursaal?
Kike García Casares... He's been working before at El Patio de Raimuntxo. I've been told that the owner of this place is opening a new wine&pintxos bar in the same street
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Glad you liked it!
And remember, you read it first here too (tomorrow in El Mundo's Metrópoli): Sudestada, the outstanding, idiosyncratic South-East Asian restaurant in Buenos Aires, has dispatched co-owner and chef Estanis Carenzo to Madrid to launch their European sister restaurant. It's a terrific, un-self conscious explosion of fresh vegetables, fish, seafood, meats, herbs, spices, and the best new foreign restaurant in this city in quite some time. Looks like a luncheonette - looks can be deceiving! (Modesto Lafuente 64, tel. 91 533 41 54.)
Yes I really enjoyed it... We take note about Sudestada... although I'm not very confident with the ones (Thai, Viet, Pilipino, etc) I've tried here in Spain.....And yes... looks can be deceiving... The true is in the bottle (Luis Gutierrez dixit) and in the dish!!!
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Don't go looking for it in Michelin, Campsa or elsewhere for now. The just-opened Zaranda (San Bernardino 13, phone 91 541 20 26) is the most ambitious new restaurant opening in Madrid in 2005 - of those that I've been able to try, of course. Chef Fernando Pérez Arellano is only 27 (his wife Itziar is in charge of the tiny, 24-seat dining room) but he's traveled quite a bit: Patrick Guilbaud in Ireland; Gordon Ramsay, Waterside Inn and Le Gavroche in the UK; Pic in France; Don Alfonso 1890 in Italy; Celler de Can Roca, Can Fabes and El Poblet in Spain! He seems to have learned well and is putting together a modern but energetic and flavorful offer (including a spectacular 'all mushroom' menu for autumn, and a '21st century' cocido madrileño on Thursdays).
Thank you for the suggestion... It has been a nice surprise.... We were looking for the Micophilia menu but some wild mushroom were not longer available so we had a Degustacion Menu with a bottle of Laxas 03 (Albariño) and Cesar Principe 02 (Cigales). Good value for money.... and considering they've running the business for only 4 months.... Mr Capel was in a near table so I guess they will receive a El Pais review soon.
Basque Country Restaurants: Reviews & Recs
in Spain & Portugal: Dining
Posted
For the best Garlic Soup in Town (they also cook bull stew when available and horse kebab):
Gaizka
Calle Trueba, 4 - Tel. 943 32 24 11
My favorite Pintxos Bar with one of the best wine menus in Donosti:
El Lagar
Calle Zabaleta, 55 - www.el-lagar.net - Tel. 943 32 03 29
For Txuleta (in Astigarraga)
Restaurante Kako
Calle Mayor, 19 - Tel. 943 55 17 41