At this historic Spanish winery, distilling the essence of the surrounding landscape into remarkable wines is of paramount importance.
An eight-day journey on Spain’s first tourist train takes travellers along the narrow and winding track through the lush northern coast, known as “Green Spain”.
Perhaps one of the only places in the world where you can shamelessly pair a foot-long ham sandwich with fine champagne.
FROM THE ARCHIVE: Just outside of Alicante, in eastern Spain, lies the Mediterranean seascape of Playa del Albir, an aquamarine bay cradled in a low mountain range. But look upward, and the epitome of health and relaxation awaits 350 metres above sea level within the white walls of SHA Wellness Clinic.
Restaurante Sobrino de Botín has seen it all. Having opened its doors in 1725, the oldest restaurant in the world has witnessed the Age of Enlightenment, the Spanish Civil War, the joining of the European Union, ten Real Madrid European Cup Champions League titles, and more.
It’s a cliché that the wines and food from a particular region go well together. So the high-acid reds of northern Italy complement the many tomato-based dishes common there, while pinot noir from Bourgogne pairs nicely with coq au vin. Yet the principle doesn’t always work. Marlborough sauvignon blanc with New Zealand lamb? English sparkling wine with roast beef? But if you need a poster region for this wine and food matching principle, it might well be Rías Baixas.
With Gaudi’s cathedral in Barcelona and Dalí’s surreal theatre museum for starters, Spanish Catalonia already has its share of the quirky. Add to those Castell d’Empordà, a gorgeously restored 14th century castle whose secret heart is a famous battle—in miniature.
The holidays often signal a time for travel, whether discovering new ski trails on foreign slopes, or escaping the winter chill for a warm destination. Over last 15 years, we have travelled to the far corners of the globe and brought home sentimental and unexpected insights. Here, a vicarious visual journey.
FROM THE ARCHIVE: “Wine,” wrote Ernest Hemingway, “is one of the most civilized things in the world.” He spent a good portion of four decades, from the 1920s through the ’50s, living and writing in Spain; it’s easy to guess the origin of his choice elixirs. Whatever Hemingway was drinking, I’m channelling his sentiment while sipping a cocktail mixed with cava in Valencia, the country’s third-largest city.