Tags
baqvs, manzanilla, sevilla, sherry, sherry lover, singular wines, vela flor
As soon as I saw the line up for this sherry tasting I knew I’d have to attend. I was already familiar with Velo Flor by Bodegas Alonso, one of the most unique (and delicious) manzanillas I’ve ever tasted, but the Pedro’s Almacenista Selection range by Singular Wines were new to me. 
The tasting was at BaQvs in the Hotel Casas de la Juderia, and was led by fellow sherry educator Luis Gutiérrez, who is also the owner of the restaurant. Along with the five fabulous wines – fino, manzanilla, amontillado, palo cortado, oloroso – we were given a history lesson on the origins of wine making in the Sherry Triangle region, and also taken through the sherry making process. It’s clear that Luis really knows his stuff, though I would have liked a bit more tasting note info and discussion on what actually makes these wines “singular”. But it was a pleasant evening, and thanks are due to BaQvs restaurant for the organising and hosting of the event.
Another meeting with a Twitter pal. This one was a bit unusual as I have known Francisco (the guy with the beard) online for over five years. We have almost met up a couple of times, but somehow it never worked out. This time he invited me to a new restaurant/bar run by his friend & chef Marcos (left) called La Grulla, and we finally got to meet in person. The unusual thing about this is that Francisco lives in Sevilla, so meeting up shouldn’t have taken so long. Anyhow, I also got to meet two other foodie friends of his, Eduardo and Miguel, and we spent a pleasant afternoon “talking shop” and comparing notes about various bars and restaurants in town, while chef Marcos kept bringing us wonderful dishes to try and keeping our glasses full. Good times!
Makes a change from beer 🙂 My quarterly trek up to Nervión to see my accountant has its compensations. It means I get to try new bars there or, in this case, visit an old favourite. Update on the fabulous 
Yeah, I know I should know better, but sometimes hopeful optimism takes over. Like yesterday. I was out having lunch with Peter and saw Caesar Salad on the menu, saying it was made with the restaurant’s own char-grilled chicken. Now I know that chicken isn’t a traditional ingredient in this salad, but I also know that this restaurant has a nice char-grill, so what the heck. And well, as I say, I should have known better.
casa azahar 