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By way of introducing a series of posts about sherry and various visits to Andalusia, I thought I'd relay a conversation I recently had with a respected wine journalist friend from New York. "Are you into sherry?" I asked. (We were on a long car ride.) He wasn't not into sherry, he said. But, having done the same initial research most wine guys do, he found he subsequently alm ...
… with nearly 300 days of sun in most places. All of these reasons, and more, add up to why I love Portugal. But I’ll fess up to my unrelenting gluttony, and tell you that what’s at the VERY TOP of my list is the food! Not only because of the fusion of flavors you can enjoy due to the influence of Portuguese maritime discoveries and colonial-era ties on its…
…! First up was a selection of appetizers, a cold-cut plate if you will. I was quite happy to enjoy both jellyfish and octopus for the first time. I say first because it was the first time I enjoyed them, not that I had them. Both are often ridiculously chewy, but BK’s did a nice job with them. Though I valiantly ate a whole slice of head cheese, I…