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In 2019, again ranked in the Top 50 Gastronomy Blogs and Websites for Gastronomists & Gastronomes in 2019 by Feedspot. (Last Updated Oct 23, 2019)

"The Best Gastronomy blogs selected from thousands of Food blogs, Culture blogs and Food Science blogs in our index using search and social metrics. We’ve carefully selected these websites because they are actively working to educate, inspire, and empower their readers with frequent updates and high-quality information.

36. 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 customized gastronomy, wine and cultural tours to Spain. Frequency about 2 posts per week."

"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

James Campbell Caruso, Chef-owner of La Boca & La Boca Taberna Tapas Restaurants in Santa Fe, New Mexico and James Beard Best Chef nominee: "I was a fan of Gerry Dawes Gerry long before we met and became friends. His writing led me to pursue my interest in Spanish food, wine and culture. His great journalism was and still is very informative and educational, but back 20-30 years ago Gerry was the only lifeline for those of us who wanted the real, authentic, accurate info on the rich and varied gastronomy. He gave us the lessons but also captured the passion and exuberance of the people who grow food, raise animals, cook, make wine, art and olive oil and cheese and on and on....."

"Gerry Dawes loves Spain, and he loves Spanish wines. And the man knows whereof he speaks. The country bestowed upon him its prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003, and here’s what James A. Michener said about him in Iberia: Spanish Travels and Reflections: “In his nearly thirty years of wandering the back roads of Spain, Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia … His adventures far exceeded mine in both width and depth … ”
I first reached out to Dawes when I was planning a culinary journey to Barcelona, Rioja, and the Basque region of Spain, in 2011. I found his website and began reading, and have been learning from him ever since. Then, when I was preparing to stage at Arzak, in 2012, Dawes offered me some sound advice: learn Basque. He is opinionated – “You must decide whether you love wine or carpentry. If you want wood in your wine, suck on a toothpick as you drink your vino.” – he lives life with passion, and he respects wine and the men and woman who make it. Here’s to Gerry!" - - The Original Drinker: Spanish Wine Master Loves a $15.99 Rosado, Hates Wood and Always Avoids Wine Bars, James Brock, Paper City,

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)

Gerry Dawes at Marisquería Rafa in Madrid.
Photo by John Sconzo, Docsconz: Musings on Food & Life 

Custom-designed Wine, Food, Cultural and Photographic Tours of Spain Organized and Led by Gerry Dawes and Spanish Itinerary Planning

7 Days, 7 Nights: Beyond Paella, A Video Culinary, Wine & Travel Adventure in Valencia & Alicante with Gerry Dawes & Special Guests

If you enjoy these blog posts, please consider a contribution to help me continue the work of gathering all this great information and these photographs for Gerry Dawes's Insider's Guide to Spanish Food, Wine, Culture and Travel. Contributions of $5 and up will be greatly appreciated. Contributions of $100 or more will be acknowledged on the blog.

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World Wine Crisis Series (Five): Roots of the Crisis in Spain, A Victor de la Serna Report in 2007 in Meininger's Wine Business International

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June 12, 2007 

Spanish Eyes Seeing Red by Victor de la Serna
(For full article click on link.  Italics and red highlighting are mine.--GD)

"For a long time, the received truth about Spain was that, despite having the world’s largest vineyard surface, its production was much smaller than that of France’s or Italy’s, due to much lower yields in a markedly drier climate. This has now changed spectacularly. The vineyard surface has shrunk since 1990 by about 100,000 hectares to just under 1.2 million, which is still far above that of France or Italy. More importantly, though, viticultural changes have increased yields exponentially, and production has crept much closer to French and Italian levels.

(Brilliant, comply with EU regulations and cut vineyard surface while increasing yields by switching to high-production clones.--GD)

During the drought years of 1994 and 1995, Spain produced, respectively, 20.995 and 20.876 million hectolitres, or about 16 hectolitres per hectare. Even in a more clement vintage such as 1996, which produced 32,675 hl, the average yield was just 24 hl/ha. But in 2006 production reached an estimated 43.448 million hl – no longer very far from the 50.000 million hl figures usually recorded by the French and the Italians – with average yields of 36 hl/ha.

The main reason for the increase in production has been the European Union-funded vineyard re-structuring scheme, started in 2000, of which Spain has been the main beneficiary. More than 140,000 ha have been replanted to date, generally to high production clones in trellised vineyards with drip irrigation, and yields of up to 100 hl/ha are not uncommon in these vineyards.

In 2004, the secretary of the Cava regulatory council, Gabriel Giró, raised the first protest against a “well-intentioned, but ill-advised” scheme that had contributed to a glut in grapes for the Spanish sparkling wine. In that year production had suddenly reached 360 million kg, 100 million kg above the average of the previous decade, due to the many new, high-yield vineyards just entering production. . .

. . . Against that backdrop, the continued reduction in consumption is even more devastating. The latest data by the Agriculture Ministry indicate that in 2006 the drop was the steepest in 16 years . . . The per capita consumption figure (in Spain) broke a new negative record. . . The figures are much lower than in the other major wine producing countries of Europe. Since 1987, when per capita consumption was 47 litres, consumption in Spain has almost halved. In both France and Portugal, Spain’s next-door neighbours, locals drink twice as much wine per capita as the Spaniards.
No serious research has yet been conducted on the causes of such a comparatively low rate of wine consumption in a traditional Mediterranean wine-producing nation, though Spanish authors have drawn comparisons with Greece, where wine’s flagging popularity is possibly caused by the dismal quality of wine produced over the past several decades. . .

(Has anyone done a study on whether the slavish production of copycat Parkerista-style wines with jammy, overripe fruit, low acid levels, high alcohol and enough new oak to build a chalet have anything to do with the turn-off in Spanish wine drinking habits? --Gerry Dawes.)

. . . While retail sales remained almost unchanged (–0.8%), this has translated into a precipitous drop of ontrade sales (–8.3% last year) as restaurant customers developed a fear of alcohol controls and the possible loss of their drivers’ licenses.

(So the wine industry, both in Spain and elsewhere, sees the impact of alcohol controls on the road and their answer is the keep wratching up alcohol levels in wines until many wines top 15% and they can't seem to grasp a relationship between high octane and falling sales!!!!--GD)

About Gerry Dawes

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 prize in 2009 and received the Association of Food Journalists 2009 Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at; Alternate e-mail (use only if your e-mail to AOL is rejected):

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