The Spanish Artisan Wine & Spirits Group™
Gerry Dawes Selections™
“Wines the Way They Ought to Taste”
“What makes the world of wine so interesting, compelling and even romantic is the diversity of vineyards, grapes, producers and wines, not homogeneity or sameness.”
Eugenio Merino of Bodegas Crescencia Merino in the family vineyards in Corcos del Valle (Valladolid)
that he works so hard to tend, allowing him to produce one of the truly great rosados of Cigales.
And we discourage barrel fermentation in new oak and aging wines in improperly prepared new oak, either French or American, all of which tend to obscure both the taste of the grape variety and any terruño (terroir), or unique sense of place, that a wine may possess.
We believe that wines subjected to the harshness of too much improperly conditioned new oak
taste more like a the product of a saw mill than of a vineyard. Photo: Gerry Dawes©2009 / email@example.com
Carlos de Jesus of Amorim in Portugal explains the process of preparing cork that will be made
into natural cork wine stoppers. Photo by Gerry Dawes©2010 / firstname.lastname@example.org
- - Gerry Dawes©2013.
About Gerry Dawes
Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.