For the last several years, the white wines of Rioja have enjoyed some of their greatest praise in recent history, coming out from behind the shadow of their red siblings.  

Today we can confidently define Oloroso as the only style of dry sherry that has never been aged under a layer of flor yeast. Signature notes may include walnuts, caramel, toffee, exotic spice, dried apricot.... discover why in this article.

Spain’s cheese sector just keeps growing as the wider world discovers centuries-old regional specialities and new flavours developed by today’s artisans.

Amontillado undergoes a double solera ageing process – firstly biological, under flor yeast, and then oxidatively - making it particularly complex and intriguing. We explain how this type of sherry is made, before exploring different styles and pairings.

With fewer than 2,000 hectares of vineyards, it’s no wonder that little wine leaves Mallorca. This explains in part why you may have never heard of Manto Negro, Callet, or Prensal Blanc (aka Moll), let alone the more sparsely planted Fogoneu, Gorgollasa, or Giró Ros.