Features
There is perhaps nothing so Spanish as an aperitif of vermouth – unless it’s a glass of Manzanilla, Amontillado or another dry Sherry. Put these two concepts together and what do you get? Vermut de Jerez, of course!
Features
While the popularity of Spanish sangría continues to soar, companies have taken on the challenge of turning this rather casual drink into a quality product made with natural (and sometimes organic) ingredients that exudes both excellence and style.
Features
Spanish rosé wines have a broad spectrum of colors, and thanks to the different grape varieties used, their organoleptic sensations are more interesting than those of other international competitors. They are growing in quality and looking to position themselves in the markets.
Features
Wine lovers in Sweden can now get their hands on the first book dedicated exclusively to Spanish wines in that country in the form of Vino!, a celebration of an ongoing love affair with Spanish wines by venerated Swedish journalist Johan Franco Cereceda.
Features
The versatility of Spanish gastronomy and cuisine is limitless. By pushing boundaries and exploiting creativity, Spanish chef Gonzalo Baró was able to create the first book ever of Spanish recipes for vegans. Discover what vegan Spain tastes like in this interview.
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