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36. Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel

"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, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019


Taberna de Haro, Brookline, MA: Deborah Hansen's Regular Spanish Wine Tastings

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 Taberna de Haro Spanish Wine Tastings

Deborah Hansen explains a wine to her guests at Taberna de Haro.

Below is information from Deborah Hansen, Chef-owner of Taberna de Haro, on these tastings for December, in which guests will get an opportunity to taste wines from all five Galician denominaciones de origen (DOs):

(If you are going to be in the Boston area, Deborah still has some places left for her December 9 tasting of some intriguing Galician wines.)

"Hello Tasters,

Tasting the wines of Pais Vasco in November with you has been wonderful!  

In December we will taste wines from Galicia.

Revivals and Traditions in Galicia

Galicia is that big, green chunk of Spain just north of Portugal.  Shellfish, pork, rain, Gallic lore, and beaches abound.  And so do some of Spain's most startling wines! 

We could spend hours alone just tasting albarino, that beautiful varietal that is subtly tropical and boldly mineral from Rias Baixas, Galicia.  I love her miracle - a grape grown in a cool and rainy place on the Atlantic that expresses sunshine through aromas of passion fruit, pineapple, and lychee. 

However, there is a wide and welcoming array of wines to be tasted from Galicia right now.  It's the Sleeping Beauty fairytale for those grown-ups with a predilection for drinking wines grounded in tradition and empowered by technology. It's fair to say that the D.O.'s (Denominaciones de Origen, regulated wine-producing zones) of Ribeiro, Monterrei and Ribeira Sacra, and even Valdeorras to a lesser degree,  were a-slumber  for decades when it came to producing remarkable wines. 

Lately an invincible combination of investment, technology, and passion has visited upon the region, and winemakers are now creating wines that reflect traditional styles thanks to modern applictions. They are able to  capture the fresh and lively nature of cool-climate wines,  and export them to quality-thirsty us!  We will taste a wine from each of these D.O.'s, three white and two red, with traditional Gailician dishes as a backdrop to their excellence!

The tastings will be held on Wednesday evenings at
Taberna de Haro from 6:30 to 8:00 pm, December 2nd, 9th, and 16th.  (The tasting is the same all three nights).  Respond to this e mail  if you would like to attend. The tastings are limited to 8 people each. 

Here are the wines we will taste:

Vina Mein 2007, D.O. Ribeiro (white)
Terras Gauda 2008 Albarino, D.O. Rias Baixas (white)
Louro do Bolo 2006 Godello, D.O. Valdeorras (white)
Alma de Mencia 2007 D.O. Monterrei (red)
Vina do Burato 2008, D.O. Ribeira Sacra (red)

I look forward to hearing from you!"

Deborah Hansen
Taberna de Haro
999 Beacon Street
Brookline, MA 02446
617 277 8272

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 “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.

". . .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.

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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