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Wines, Gastronomy and Cigars
Wines, Gastronomy and Cigars
A world of novelty
Cookery and wine reflect the future, with new grapes, regions and processes and the rise of biological and organic food. Meanwhile, the chefs working in the kitchens will continue their affair with the avant-garde.... Read more [+]
The Best of Beers
Westvleteren 12: the most craved for by gourmetsThis quadruple ale from a Belgian Abbey is the number one in the world. Its dark colour is the prelude of a complex taste, with hints of chocolate, fruits, species and coffee, among others. It is not easy to find. It's only sold in the Abbey of St. Sixtus in Westvleteren, where it is produced by monks. You have to reserve in advance and collect it personally - and it can not be sold on to others. Each year 160,000 bottles are produced and a crate of 24 bottles costs 50 euros.
Schlenkerla Lentbeer: a Lent beerA smoky, unfiltered malt beer brewed according to the Bavarian Purity Law of 1516. It is only served during Lent at the family tavern where it is brewed in Bamberg (Germany). An even more smoky version can be bought on the internet.
The Best of Spanish White Wines (2011)
Enate Uno 2006 Chardonnay. Art in whiteThe Somontano climate, Jesús Artajona's skill and 18 months of cask ageing transform the Chardonnay grape that composes it into a work of art where painstaking care has gone into every detail. Inside the bottle, a golden wine with intense aromas and dazzling, persistent flavour. And art outside the bottle too: the label design is commissioned from a different artist each time, on this occasion Erwin Bechtold. One of its bottles, with a label sketched by Antonio Saura.
Alma de Reboredo. Liquid goldOnly a thousand bottles of this sweet Ribeiro are produced each year. Two years of cask ageing do not quite manage to conceal, behind the oak aroma, the fruity traits of the best selection of Treixadura grapes grown by the Campante winery on the banks of the river Miño.
The Best of Restaurants (February 2010)
elBulli: a gastronomic universeThe guru of international cuisine. The brilliant Ferran Adrià's legendary kitchen is the culinary centre of the world. From deconstruction to spherification, Adriá is the creator of new ways of understanding cuisine. But his kingdom is also of this world, and the departure of his brother Albert to create his own new project, the tapas bar Inopia, has paved the way for doubts. After a pause, elBulli will be back in a couple of years, but as a foundation.
The Fat Duck (United Kingdom): a revolution of traditionHeston Blumenthal is able to fuse the tradition of two fried eggs with bacon and the innovation of liquid nitrogen to create an ice cream that tastes like an English breakfast. In 2005 he handed over the crown as the best in the world to elBulli, and is now its most fierce competitor.
