We arrived in the picturesque commune of Barolo, Italy on a crystal-clear afternoon in late November, for tasting appointment at internationally esteemed Cantina Bartolo Mascarello. The winery is run by second-generation Maria Teresa- a devout traditionalist like her father, Bartolo- firmly rooted in the belief that the best expression of Barolo is an assemblage, mix of fresh fruit from different vineyards throughout the region.
Read MoreIn early spring, I had the pleasure of accompanying friends to Beaujolais, a wine region venerated for its guzzle-worthy Gamay Noir. Beaujolais is undeniably alluring both as a region and a wine, but it is the genial, down-to-earth nature of the people that make this region truly special. The producers have a very deep love for the land they farm and they treat it as such, employing a wholistic hand in the vineyards and the winery.
Read MoreOne of the most beautiful wine regions I've seen to date resides on a Spanish Isle off the coast of North Africa. The volcanic archipelago known as the Canary Islands, is home to the world's oldest, own-rooted provignage vineyards. The ancient vines of Tenerife flourish in extreme conditions and yield some of the most compelling, terrior driven wines of Spain. I had a chance to experience the region first hand with Roberto Santana and Alfonso Torrente, of Envínate.
Read MoreEating and drinking takes on a whole new meaning in the Basque countryside, most notably when enjoying wood-fired delicacies at village grill houses, known locally as “Asadores”. During my recent adventures in Spain, I enjoyed an evening at what food and wine lovers believe to be the most celebrated of Asadores, Etxebarri, recently landing at #6 on the world’s best 50 restaurants of 2017.
Read MoreEarlier this month, I experienced Barcelona for the very first time. We arrived on a beautiful day and after dropping our bags at the hotel, we embarked on a leisurely stroll through the Gothic quarter of old town Barcelona. We meandered through the narrow, cobblestone streets for some time, eventually finding ourselves at Bar Brutal, an eclectic tapas bar specializing in vinos naturales.
Read MoreWhy Tulum? You may be asking yourself... well my friends, the answer is heat. To clarify, not temperature, but rather the perceived sensation of heat (aka "spicy") caused by capsaicin. A sensory element not commonly used in Nordic cuisine. For René, the residency was an opportunity to learn how to incorporate the sensation of heat into the dishes at Noma.
Read MoreInhale; a persistent ebb of aquamarine tides fold seamlessly into the crystalline coast. Exhale; lush jungle foliage is caressed by a balmy Caribbean breeze. Raw, natural and beautiful, enter the barefoot bohemian paradise of Tulum.
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