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"My good friend Gerry Dawes, the unbridled Spanish food and wine enthusiast cum expert whose writing, photography, and countless crisscrossings of the peninsula have done the most to introduce Americans—and especially American food professionals—to my country's culinary life." -- Chef-restaurateur-humanitarian José Andrés of José Andrés ThinkFoodGroup, Nobel Peace Prize Nominee and Oscar Presenter 2019

"Trust me everyone, I have traveled with this man, if Gerry Dawes tells you to eat somewhere it's like Bourdain, believe it!!" - - Chef Mark Kiffin, The Compound Restaurant, Canyon Road, Santa Fe, New Mexico.

“Spain wouldn’t be as known to Americans without the stories Gerry tells and writes.” - - Superstar Catalan Chef Ferran Adrià, elBulli

"But, for Gerry, Spain is more than just the Adriàs and (Juan Mari and Elena) Arzaks. He has connected with all manner of people working at every level and in every corner of Spain. I’m always amazed at this reach. You can step into a restaurant in the smallest town in Spain, and it turns out they know Gerry somehow. I remember one rainy night in Madrid during the 2003 Madrid Fusión congress. I wanted to go to my favorite place for patatas bravas, the ultimate tapa. But Gerry had another place in mind, and I didn’t know about it. But Gerry is always right. The potatoes at his place were amazing.” - - Chef-restaurateur-humanitarian José Andrés, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019


Food Arts Silver Spoon Award to Gerry Dawes


 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)


12/01/2006

Cava: Spain's Champagne Method Bubbly is Perfect for the Holidays

Cava - once cheap, now chic

(First Published in Wine News December/January 2005-06 Gerry Dawes©2006)



Riddling bottles at Juve y Camps

Over the past few years of sipping Cavas in some of Spain's top restaurants, it has become increasingly apparent that a number of the country's smaller producers are bottling some absolutely superb sparkling wines. By contrast, not too long ago, Spanish sparkling wine was little more than quaffable, mass-market bubbly widely available at bargain prices. While that still holds true for a large percentage of the staggering ten million-plus cases of Cava exported each year (another eight million-plus cases are consumed in Spain), during the past ten years — hand-in-hand with quality advances on the country's wine and gastronomy fronts — a number of Champagne-quality Cavas from a wide range of producers have emerged. Some of these exceptional wines are vintage dated, prestige brut cuvées; bone-dry, palate-cleansing brut natures (great with shellfish); and an increasingly impressive group of sparkling rosados (rosats in Catalan), some made with pinot noir, others with indigenous varieties such as trepat, monastrell and garnacha.
Cava Photos

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