Our Wine Team offers their top picks for the wines they’re most excited to give this holiday season.
Inspired by Tim’s defense of Italian olive oil, I conducted a side-by-side tasting of three oils from classic European producing regions.
I recently had the opportunity to attend a small festival of food producers in the Extremadura region of Spain with fellow food buyers representing small shops as well as large distributors from around the world. I had never been to Spain before and was thrilled to be able to visit a country with such a Continue Reading »
Carquinyols are the Spanish equivalent of biscotti. These in particular tend to be a bit lighter – almost meringue-like, which made me like them even more.
Two of my favorite bars that Xavi makes are the olive oil bar (the olive oil makes it slightly smoother in texture than the other bars) and the bitter orange bar – chunks of candied bitter orange stud this beautiful bar.
I recently had the opportunity to visit the Extremadura region of Spain to attend a food festival and to visit with one of our longtime cheesemaking friends.
Sherry (“Xerez” in Spanish) is made in the region of the same name on the southern tip of Spain near Gibraltar. El Maestro Sierra is a small Sherry house, founded in 1832 by a master barrel-maker named Jose Antonio Sierra.
When Valerie, Ihsan and I visited the Ameztoi Winery in October of last year, rosé season was months away. Now a cool but sunny April has arrived and with it has come our first shipment of Ameztoi Rubentis rosato.
A week ago, we received our first shipment of Manchego cheese from the Villadiego estate in Spain. Villadiego is an artisan, farmhouse producer of Manchego cheese and this is the first time their cheeses have been shipped to the US. We are really excited about these Manchegos – they are exclusive to the shop and they taste amazing!
You likely know Manchego and perhaps even Garrotxa, two of the most popular Spanish cheeses sold in the U.S. but you may not know Hailey’s cheese pick this week: Ombra.
Mahón is a semi-firm cows milk cheese from the Spanish island of Menorca. The flavor profile and consistency depends on not only the producer’s specific recipe but also their preferred age profile.