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I know, I know, slightly off topic. But since I've ran into this situation when we were about to cook a bacalao a la dorada, which is a portuguese recipe... Anyway, when I was working with the cod fish, I noticed the presence of strange things, similar to small brownish noodles of a couple of centimeters long. They were inside the meat of the fish, and were clearly visible. That made us put the fish into the garbage can, and after searching anisakis images on Google, I believe that the "things" were indeed anisakis (which I've just learnt are also called cod fish worms). Have you ever found any of these anisakis worms when cooking fish?

I was reading some old threads and gather that El Navarrico and Rosara are the brands to buy for piquillo peppers and white asparagus. I would like some recommendations on good Spanish olive oil brands to look out for. What about brands for canned Basque tuna and anchovies from L'escala? Finally, any recommendations on shops in Barcelona where I can find all these products? Thanks!

Okay - queso de Burgos has been bothering me since my last trip to Spain. How is one supposed to eat this stuff? Three different places in Burgos, three different ways: I've been given little packs of sugar, a little pot of honey, and what appeared to be crême anglaise. My pal tells me that honey is the "correct" one, but she's from Asturias. Anyone care to offer words of enlightenment?

I'm lucky enough to have some time to spare, and since food is probably my top "non-professional occupation" I decided it was time to leave aside my kitchen hacks and get some proper training. After looking around a bit I enrolled in Mey Hofmann's School near the Borne neighbourhood, and for about 3 weeks now I've been attending the twice-a-week sessions that make the 1-year professional cook course (as opposed to the more complete 3-year hostelling/chef one). The course is aimed mostly at amateur cooks and people working in the industry wanting to learn basic skills. Hofmann seems to be a well respected school here in Barcelona and is well known for its restaurant as well. The course is pretty standard (I don't have any experience with other courses, it just seems so), and for now we've gone over vegetables, herbs and spices and just this week we started with knife skills and some cooking techniques. Next Thursday is our first day in the kitchen! (pretty excited about it). I am enjoying it inmensely and getting more into it as time goes by, and so I wanted to share my experience with fellow eGulleters. If there's interest in the forum I'll keep adding weekly comments on how the whole affair develops. Silly.

I had a loaf of Portuguese batard today that was bought from the local supermarket and it was very good. It was the size of a baguette, lite in color, and had a very holey inside texture. What I would like to know is what type of flour is used, because it's different than the flour I'm using to make it such a lite color, and would the sourdough starter be useful in making this bread? i also had the Portuguese rolls and they to were very good, they were also lite in color and very holey. Basically, any recipes for these items? Polack

Here's an article by Gary Regan that appeared in today's San Francisco Chronicle about a drink created by David Nepove at Enrico's Sidewalk Cafe in San Francisco. The article is written as an amusing dialogue between "The Professor" and "Doc." You may draw your own conclusions. To make the Spanish Rose you need: 1 sprig : rosemary 1.5 oz : gin (Plymouth is specified) .75 oz : Licor 43 .75 oz : fresh lemon juice .50 oz : cranberry juice Strip the leaves from the bottom half of the rosemary sprig and muddle with the lemon juice. Reserve sprig for garnish. Add gin and Licor 43. Shake with ice and strain into ice-filled wine glass. Top with cranberry juice and garnish with rosemary sprig. Sounds interesting. I've never made a cocktail with rosemary.

Note from the host: I splitted some posts from the thread Quality of regular restaurants compared to Italy to create this thread. The detail achieved in the debate regarding the specific figures of cod fish consumption in Portugal deserves its own thread. Miguel, Miguel, Miguel... I have always the impression you suffer from this nagging, resentful Spanish complex endured by old-time Portuguese nationalists: "De Espanha, nem bom vento, nem bom casamento"... Should I translate? Old-time Spanish nationalists have the same boogaboo vis-à-vis France, by the way. I'm happy to report that I don't. I'm getting a bit fed up with your supposed expertise. How long have you been writing about food and wine? Which Spanish restaurants do you really know? Where are you coming from, anyhow? I know Portugal. I visit Portugal constantly. I go to big-town restaurants and to small-town inns in Nelas or in Régua or in Valença do Minho or in Estremoz. Everyday food is better in Spain, and it has been better for a long time. Quite a bit better. But I have strenuously tried to avoid Spanish-Portuguese comparisons on this board because it isn't fair given the size, wealth and culinary diversity of the two countries. However, if you insist, I'll go into that in Technicolor. With the credibility, or lack thereof, inherent to the fact I've been a food and wine writer for major European and American publications for the past quarter century. Now on the codfish information. My father never was responsible for fisheries anywhere, but I'm a professional reporter and I like to deal in fact, not in fiction. So please do consult this Report on the seafood consumption data found in the European countries of the OT-SAFE project from the Vrije Universiteit in Amsterdam. Besides pointing out that "statistical data concerning seafood consumption is not available for Portugal", they do indicate this: "The Portuguese seafood consumption per capita (Kg/year) depends substantially on how cod is included in the statistical data. As an example, between 1992-1994 the Portuguese seafood consumption per capita (Kg/year) was 37.4 if cod was included as dried fish, however if it was converted to fresh codfish (which is the normal procedure in FAO) then the Portuguese seafood consumption per capita would be 61.6 Kg/year." Quod (not cod) erat demonstrandum.

Does anyone have a good recommendation for traditional spanish cooking anywhere in the seattle area?

Perdices con chocolate (partridge with chocolate) is a traditional dish in Spain, I believe specifically in Toledo, Bux. One of the dishes that I've enjoyed the most, was some cuitlacoche quesadillas with mole poblano and chocolate sauce. Clearly mexican influenced .

Where in PDX can one purchase quality Italian and Spanish grocery items??? I am specifically searching for olives and canned in olive oil tuna.

We leave at the end of September for 4 weeks in Portugal (okay, 26 nights to be exact), and I'd first like to thank Miguel, Chloe, Eric, Fred, and all the others whose posts have provided me with a wealth of information about food and restaurants in Portugal. I've also learned that Portugal is the home of some very good but under-appreciated wines like those of Joao Portugal Ramos's winery near Estremoz. I've read Wine Spectator's recent article on the reds from the Duoro, but I'd love to get some suggestions for other parts of Portugal. Thanks in advance. PS Any restaurant recommendations in Viana do Castelo and Evora would also be very welcome. I have a list but no personal recommendations.

I googled this and also did an eG search but couldn't find anything substantial on this restaurant. (I did see that Rachel said she'd never go back there, but didn't see a post saying why...) I see they have a Newark location as well as a Mountainside location. I am looking for info on the one in Newark (but I assume the food is the same at both?) I am attending a convention at the Newark Airport Marriott in a couple of weeks and people were talking about going out to dinner to a Spanish or Portuguese restaurant. Someone highly recommended Spanish Tavern so I thought I would turn to the eG "experts"...yea or nay? If nay, any others you'd recommend? It has to have parking, as we will be coming in 2 or 3 cars and one or two of the folks in the group have some mobility challenges. So a parking lot would be a great advantage. Thanks for any suggestions you can give! Randi

Hi, I lived in Granada in the early nineties and ate boquerones ALL THE TIME. They're one of my top favorite foods, fried with lemon wedge or in oil & vinegar (?). But....I never found out the name of those little fish in english - (sorry, I'm pretty seafood illiterate). Would someone please tell me if they are anchovies, sardines or something else? I'm finally going to get some fresh anchovies and if the boquerones served in Andalucia are indeed anchovies then I would love to try my hand at this scrumptious treat. So..... does anyone know how to prepare them? They seemed like they were lightly coated with flour and fried -in olive oil? -pan-fried or deep fried? -gutted? Thanks a lot for anyone's help on this subject! Elizabeth

“In his conception of the world, the snails play a major role. They serve him as touchstone to classify people. Pau is a fifty snails. Pere, a hundred and fifty snails. Berenguer, a two hundred snails. His friends move around fifty snails. Those who don’t reach that quantity form the world of ruins – a kind of limbo without fire or light, neither ember nor smoke. - How many did you eat yesterday, Nuts? I told him. - Three hundreds. I’m a three hundreds snails, though it’s not right for me to say it. - Who is the most important person you’ve met? - Grandpa Rovira […]. He’s a five hundreds snails. - Have you seen him eating them? - Certainly.” Josep Pla, El Cuaderno Gris This is what Josep Pla wrote about a walk in a November afternoon at the Emporda, back in 1918. Truly, snails (Catalonian cargols, Spanish caracoles) are a customary part of traditional Catalonian (and many other Spanish regions) cooking. Their use in Catalonian cooking is recorded in documents dating back to 1357, as well as in cookbooks from the XVII and XVII centuries. Though Lleida is the Catalonian province where more snails are consumed, claiming to be the snail capital of the country and having a yearly event around them (L’Aplec del Caragol), snails are appreciated all over Catalonia and I’ve had a number of chances to sample them during the two weeks I’ve spent over there. As you all know, there are two main varieties of snails used for cooking: the country snail (caracol de campo) or helix aspersa and the vineyard snail (caracol de viña) or helix pomata, though I must say that in Spain probably under that denomination you’d get helix lactea. The latter, helix pomata, is also known as escargot de Bourgogne in France, being larger than the country snail. Which of these two varieties is actually better for food purposes is a continuous source of debate and discussion amongst connoisseurs alike. There’s a whole industry around the breeding of snails, which dates back to the ancient Romans as its name evokes: heliciculture. Since France is the largest consumer of snails, it’s no surprise that this industry is quite developed there. Nonetheless, it doesn’t cover the needs of the internal market since a lot of the snails consumed in France come from other countries. Cooking snails is an intensive work, which requires a lot of preparation in the restaurant unless it buys them precooked. I’ve came across contradictory sources regarding theoretic differences between the way of cooking the snails in Spain and that of cooking them in France. It seems clear that in Spain the snails go through a somewhat long period of fasting (several days when not a couple of weeks), whereas is not that clear that this is a prerequisite in France. If my memory serves me well, I recall Arturo Pardos from the missed Gastroteca de Arturo y Stephane closed some years ago, telling me that fasting was an aberration because the foam that the snails lose in the process have some properties not to be neglected from a gastronomic point of view. Naturally, other views on this point would be more than welcome. A consequence of the fasting process is that the meat of the snail gets dryer, perhaps giving more concentrated flavors. After this fasting period, snails are shortly boiled. Again, a cooking branch appears: though with larger snails it seems clear that it’s mandatory to remove them from the shell and eviscerate them, this evisceration is not “required” by the canon with the smaller snails (helix aspersa). Now is when the actual boiling takes place with the herbs commonly used to give them flavor, with farigola (tomillo in Spanish, thyme in English) taking a predominant place in Catalonia. Whether the shell is to be used or not is another decision to make, with the precaution of sterilizing them if they’re going to be finally used. I’m sure that when snails are used as a secondary (but decisive) ingredient in some dishes, quickly coming to my mind the rice with rabbit and snails, it should exist a shorter process precluding extracting them from their shells. Anyway, I had the opportunity to sample three different approaches to cooking snails while in Girona. At La Xicra (Palafrugell), they come as the shining ingredient in one of those vertiginous mar i muntanya dishes of which they’re so fond of in the Empordà. You find them surrounded by some mussels, Dublin Bay prawns (obviously not from Ireland) crabs and whatever other seafood they have at hand in the kitchen. All this is sauced with a marvelous sofrito of tomatoes, onions and peppers (?) where some all i oli is stirred at the end, leaving its trace among the snails’ shells. A mention has to be made to La Xicra providing with what in principle seems to be an instrument of torture, but which proves as a useful tool to avoid using your hands. More classic dishes were offered at Can Bech (Fontanillas) and Els Tinars (near Llagostera). Basically, both were versions of cargols a la llauna. This dish takes its name from the original llauna (metal sheet) where you put the snails bottom up with a sauce of, let’s say, oil, thyme, garlic, pepper and salt. Afterwards, you take the llauna and put it into a fire ideally made from wood. The oven is a common shortcut nowadays. Can Bech and Els Tinars differed in the sauce used to cook them: whereas Can Bech presented a more Spartan version of the snails with sauces (tomato and all i oli) on the side, having used a quite simple oil based sauce in the cooking, Els Tinars, without renouncing to give you some all i oli to complement the dish, used a more elaborated sauce which had almost a gratin aspect where all i oli was used in a similar La Xicra’s way. The possibility of having half portions of a dish in many Spanish restaurants has been cited more than once has a nice way to sample more dishes on a single visit. Well, I found another use for this: you can also order a dish and a half, as I did on my last visit to Can Bech of the several we made these two weeks, shortly before having to return to Madrid! Which, retrospectively, wasn’t the most sensible thing to do. I should have ordered two portions. Little I knew that when I was almost thinking to forget snails for about a year or so, the same day of my return to Madrid Viridiana’s chef, Abraham García, had his version of cargols a la llauna waiting for me. But that’s another thread. Or the famous snail porridge I was going to have at The Fat Duck. But that’s even another forum. And remember what a friend told to Josep Plà: “Are you a thirty snails? Stop kidding yourself! You’ll never achieve anything in your life, never, ever, … No matter what you do” Josep Plà, Lo que hemos comido

this is kind of a long shot - but you are all the most amazing resources...i was in spain for a year about 8 years ago. i lived in seville and am dreaming about cookies made there. they were holiday cookies - but they could have just as easily been easter as christmas cookies. i can't remember. they were very simple and came in just a few flavors (i remember loving the cinnamon) i bought them at a little corner bakery across the street from the cathedral. they looked like flat bottomed eggs and had absolutely no browning whatsoever. the texture was uniform - creamy sand. i remember asking a proprietress for the recipe and she just looked at me like i was crazy - i am almost positive however, that she told me that there were only 4 ingredients. (flour, sugar, butter, eggs??) i think the name starts with an "m" - they are butter cookies - so maybe a variation of mantequilla? i'd love a recipe - these ladies didn't use cookie molds - how did they get the shape? what should the dough look like? many thanks in advance.

Spanish, Portuguese, French and Japanese cooks (not to mention Ukrainian canners) have always valued certain fish organs (livers/ tomallies; sperm sacs; coral/eggs etc.) as being particularly delicious, whether fresh or carefully preserved. Either that or they'll insist on eating the whole fish, specially if it's fried or boiled up in a stew, including the crispy or gelatinous skin. Fish cheeks are specially prized - they're undoubtedly the best part. The tragedy, of course, is that, with most fish processing around the world, these delicacies are generally discarded (whether on board or when landed) or turned into fish meal. I recently came across an American study which is looking into the nutritional goodness inside a cod (though more sensitive readers might be put off by the stark photographs of its innards) and was reminded of an article Joan Merlot published in June 2003 about the growing number of Madrid restaurants which are honouring fish's organ meats (in Spanish). In Portugal, apart from red mullet, monkfish, cod and sardine livers, as well as the much-loved "ovas" of hake, grouper and "mero", there has always been an unfortunate tendency to discard viscera, unless the fish is particularly tiny (horse mackerel, sardines) or delicious (Dover sole, turbot). Cuttlefish are eaten with their ink and innards but, stupidly, squid are too often cleaned and only the outer flesh eaten - though the ink and viscera are just as delicious. With shellfish, everything is eaten (specially the delicious shrimp and gamba "brains" and every single drop and chunk, bar the lungs, of langoustines, spiny lobsters, spider crabs, etc - although often (lamentably) mixed up in the shell with bread crumbs, malagueta chiles, beer and mustard). I was wondering what, outside sushi houses, are the best restaurants in Spain today for tasting fish livers and other innards? And which are the best canned products and where can you procure them? (I only know of El Corte Inglés's Gourmet sections and Delicatessen). Also, outside Spain and Portugal (specially in Northern and Eastern Europe, not to mention the whole Far East, of which I'm ignorant) what dishes and canned products (caviar apart!) should I look out for?

I was making zucchini alla scapece last night and I started chatting with a friend about the different theories that exist on the origins of this dish. Scapece is a general Italian term describing dishes in which the main ingredients are flavored and preserved by the use a vinegar based marinade. The recipes can vary quite a bit but the term is found in central and (mainly) southern Italy. I find the similarity of the Italian term, and technique, with the Spanish escabeche is hardly coincidental. In Italy there's a few different theories, all slight variations of two main ones, about the origin of this term and I was wondering if any of them has an equivalent in Spain or if there are alternative ones. The first and most popular one claims that both scapece and escabeche come from the Latin esca Apicii, Apicius's sauce. This term should refer to a special liquamen recipe, invented by one of the many roman cooks who called themselves Apicius, made up of white wine vinegar, garlic, mint and probably garum. Another theory claims that the term escabeche originated in South America and was brought to southern Italy by the Spanish where it became scapece. What do the Spanish experts say?

Hi All- I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe. Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.

When I travel I love nothing better than visiting local food markets. Where are the best ones in Lisbon and what should I be looking out for in early October?

I picked up some Spanish chorizo to use in making Caldo Verde, but would like to hear about other great dishes using it.

A professor of History at Oberlin College describes, in the Travel section of The New York Times, a hike in Extremadura to Yuste, emperor Charles V's last residence, where he died. She writes: "We spent that night, as Charles did, in the Castle of Oropesa, today a state-run parador. It is a lovely place, with its Renaissance-era courtyard perfectly preserved, its guest rooms comfortably furnished. From its walls we could look back up over the mountains we had just traversed. We took long hot baths, and confounded the waiter in the parador restaurant by leaving the white asparagus (a Spanish delicacy that we both find repellently flabby) on our salads untouched - the equivalent, we deduced from his reaction, of eating only the toast points on a plate of caviar." This reminds me of a text by another American writer on Rioja or Basque menestra (I can't remember which one it was), describing it as a platter of "overcooked vegetables". It seems to me that in today's vegetable culture, deeply influenced by 30 years of insistence on 'al dente' textures, some people no longer understand the subtlety of tender vegetables - and white asparagus must be tender and melt in the mouth - and confuse them with those boiled, mushy, overcooked vegetables that graced or disgraced plates of home-cooked food (particularly in the Anglo-Saxon world) in a previous era - or sometimes still appear on those plates today. I think these people are missing some great delicacies...

For some reason, yesterday ended up being a fungally-oriented day. In the morning, I bought two small bags of mushrooms--chanterelles and black trumpet mushrooms--from the mushroom vendor at the San Miguel market (in Madrid). I cooked them up for lunch. The chanterelles were much meatier than their US counterparts (slightly different variety, I suspect). The black trumpets were very interesting and smelled much stronger uncooked than they ended up. A bit hard to clean (lots of grit and critters in the crevices), but well worthwhile and a fraction of what they would cost in the US. The same evening, we were out tapeando in Chueca and ended up at El Cisne Azul--a bar that specializes in mushrooms (setas). They had four or five different types: chanterelles, black trumpets, oyster mushrooms, and a few that I didn't recognize--one of which, I suspect was a "níscalo" (not sure what the English translation is). When I asked, the man behind the bar told me the latin names for the mystery mushrooms, which are now escaping me... The mushrooms were prepared very simply--sauteed in olive oil and salt. They also offered sauteed flor de calabaza and watercress salads. Great place. Very low key. Next time I'll be sure to limit my mushroom consumption before going, as there's only so much that a body can handle and appreciate in one day. Seriously, I may be suffering from some psychotropic side-effects today from ingesting too many, because I'm completely unable to get any work done and have been relentlessly slacking off. Questions for the experts: What are some of your favorite mushroom dishes? And where can I find them in Madrid? Are there any low-key Basque places that do those wonderful egg and mushroom dishes? What are the different varieties of wild mushrooms available in Spain? And the seasons? Can I look forward to morels in the spring? Are there any good mushroom hunting areas in the Sierra around Madrid? Or do they all come from the misty green north?

That Spain has a tremendous variety of regional cookings is undeniable: from Andalusia to Galizia, we find different traditional cuisines all over the country. In fact, sometimes I find them so different that makes me wonder (and this is a debate that is not new in Spain) if we can talk about a Spanish cuisine as a whole. Do you think that there's a Spanish cooking? If you do, which are the elements that characterize it? I can think of several products (i.e. pork, olive oil to name two of them) that are used in each and every region, but I guess something more than that is needed to define a cuisine. Ideas, please?

For yesterday's lunch, I made this for the first time. As you know, the "original" is potatoes, onions, & egg. I added red pepper strips & garlic. I enjoyed it but I found it wanting. So . . . Does one go back to the simplicity of the "original"? Or, might adding, say, fresh oregano make a difference in the right direction? Comments, suggestions, etc.?

With your permission I will post several tastings together. After carefully looking into my Spanish wine stock with a far from easy self0debating I picked several Hombres and Senioritas to suffer through a 4 hour wine tasting of this great country. Spanish wine tasting Special Reserve, Haifa. August 7th 2003 Vino blanco: Valdemar vino blanco rioja cosecha 2001 Light crystal clear greenish toward yellowish color. Citrus fruit is apparent with hints of sour apples and spices. Med. Bodied Viura with some Malvasia. Quite consistent on the palate, citrus fruits with a spicy finish A good wine very well balanced . Marques de riscal rueda 2000 Yellowish almost goldish color. Ripe tropical fruits rise gently from the glass with some herbs in the back. A dry med. To full bodied wine with a slightly bitter oaky mixed with mineral finish. Impressive dry that will be great with grilled cold water sea fish. Vino tinto: Merlot Navarra Nekeas 1998. Dark red Bordeaux color. Full bodied nose rich with ripe raspberries and black cherries with a toasted oak finish. Jammy on the entry and well balanced with the heavy toasting in the back. A very well made new world wine. Try with grilled steaks. I picked the Melot as an axample of a new world wine. Rioja Faustino 7, 2000. Red light cherry color. A rather sweet nose of strawberries and red forest berries with a slightly peppery finish. Med. to light bodied wine; sour red berries and sweet tobacco mingle nicely on the tongue, fairly simple and not complex with a balanced fruit and soft tannins texture. Well made yet short and not impressive. Nothing to write home about. Rioja Conde de Valdemar Crianza, 2000. Dark red toward chocolate color. A rather closed nose with hints of dark chocolate and coffee with some red berries signaling in between. Med. bodied dry wine with an excellent balance between plums, dry chocolate, spices and oak. Tres bien eleve ! A job well done and an excellent value for the money! Rioja Conde de Valdemar reserva 1997 Red dark toward dark brow color. Massive spicy nose with dried forest fruit aroma, spices and horse saddle. Big on the entry with chewy spices and tannins mingling perfectly with dried plums and blueberries. Will continue to evolve in the coming 2-5 years. A Star at its group. Very impressive value for the money. Rioja Marques de Caceres Reserva 1992 Brownish toward red color Over the hill nose with over ripe fruits, green coffee and spices. Slightly oxidized flavors, dry fruits, spices and chocolate disappearing in the back. Drink now or never. Alion, Ribera del Duero 1996. Dark red with lots of depth. A rather young and still closed nose rich in Blue berries, black cherries and spices. A full-bodied wine with a massive amount of soft tannins red fruits and excellent balance with new oak. Full bodied and chewy. Drinkable now though I would wait for this wine to open up 2-3 more years. Excellent. * * * * * * * * * * * * * ** * * * * * * * * * * * * ** * * * * ** * * * * ** In the modern world that will live in today, there is little room for old people, The rat race is a spartan reflection of George Orwell's world with no place for the weak. We pay little respect for old age unless very influencial. I would term this as the biggest loss of our time. The older part of our society is exiled by the know all modern computer age. They are other thrown in solitude or are driven to share a complex with "their own kind". The Arabs say: Ask the experienced not the knowledgable. We tend to ignore a very wise sentence. This choice of wines requires a step to the road less travelled to be enjoyed. Real Irache Gran Reserva, Navarra, 1983. Light red toward pinkish color with hints of golden brown. A pleasantly light fruity nose with hints of tobacco, vanilla and spices. Very smooth very well balanced lightly elegant wine. A pleasure to drink now, no more acidity or tannins to allow further development. Down hill from here. Rioja 890. La Rioja Alta 1982. Brownish toward red goldish color. A great older Rioja nose with lots of spices, herbs, balanced oak and dry fruits. Very impressive complexity in the mouth with still firm tannins and a fairly good acidity. Dried fruits, spices and herbs deliver a unique balance between harmony and complexity. A great wine to be enjoyed now or in the coming 2 years. Thanks for reading.