He opted for a “fresh, long drink and fair persistence” wine. It is the DO Empordà Finca Olivardots Groc d’Àmfora 2021. He explains that his grapes come from three varieties (Grey Garnacha, White Garnacha and Macabeo) from vineyards planted 80 years ago. They are “cooked over low heat” (fermented) in clay jugs of considerable volume. He states that his varieties “give depth to a wine that is pleasant for light summer meals.”
This Basque cook confesses to being in love with “very cold” champagne. He particularly likes Louis Roederer’s Collection 243, which features 10% reserve wines from 7 vintages aged in wood and a contribution of 6 vintages from his ‘Perpetual Reserve’. Of this Brut focused on the 2018 vintage, Berasategui highlights its structure and aging. He explains that he likes the freshness and acidity of champagne, highlighting its versatility to accompany the best cuisine.
The Catalan chef acknowledges his predilection for bubbles, “because they are fresh and clean, and they also combine very well with the type of food I prepare, especially with fish dishes.” Jordi Cruz likes many Brut Nature Gran Reserva cavas such as Visol or Clos Nostre Senyor from Mestres, or Corpinnat III Lustros from Gramona. All of them are made with autochthonous white varieties from Penedès.
The chef from San Sebastián confesses to being a lover of txakoli. She affirms that “in my land there are very interesting txakolis, which are drunk on their own on summer days”. She gives, for example, the K5 from Bodega K5 in Aia (Guipúzcoa), from the DO Getariako Txakolina. It is a project promoted by five friends, including chef Karlos Arguiñano. This wine, says Elena Arzak, “is a little different from the classics, with a peculiar, fresh and easy-to-drink preparation.”
This chef from Cádiz affirms that his bet “are the fortified wines of my land”. He opts for a good fine ice cream from El Puerto de Santa María. He says that, “without a doubt, it is a success.” He especially likes the Fino Yodo from Bodegas Lustau, a personal project of Aponiente, “where its saline touches enhance our cuisine 100%.” He also likes sparkling wines. He points out that “a very fine and pungent bubble refreshes any summer lunch or dinner.” And he explains that “I’m a big fan of the champagne pairing
Wine, historically, has been a product only available to a few. Only religious, nobles or monarchs could enjoy the best wines. Today the most iconic brands are also within the reach of few pockets. And not a few celebrities have launched to make wines. Cleopatra already liked to drink wine. And Galileo Galilei explained that “wine is sunlight, united by water.” They say that the Emperor Napoleon Bonaparte liked the red from Burgundy, especially the pinot noir from Gevrey Chambertin. Sir Winston Churchill was crazy about white wine, and Joseph Stalin was crazy about Georgian semi-sweet wine.
The writer Oscar Wilde never hid his predilection for champagne. He went so far as to state that “only uncreative people fail to find a reason to drink champagne.” Of course, Coco Chanel stated that “I only drink champagne twice: when I’m in love and when I’m not.” And this sparkling Gallic wine also dazzled Bette Davis, who explained that “there comes a time in every woman’s life when the only thing that can save her is a glass of champagne.”
Perelada Wines, which have just celebrated their centenary, were selected for official banquets of outstanding historical relevance, such as the visits of US Presidents Eisenhower, Nixon and Ford. In fact, for Eisenhower’s visit in 1959, Perelada selected a cava whose success has lasted until today: the Gran Claustre cava. In the 1960s, the success of the Xampany Rosat Castell de Peralada would mark a historical milestone. Salvador Dalí himself, who was a teetotaler, offered it to his guests in Port Lligat.
Lluís Llach is also practically a teetotaler, despite being co-owner of a prestigious winery in Priorat. Those who did taste the Vall Llach wine were Barack Obama, his wife Michelle, the Spielberg couple and Bruce Springsteen last April in a Barcelona restaurant. Jean Leon (Penedès) wines were served at the La Scala restaurant in Beverly Hills, frequented by great Hollywood artists such as Natalie Wood, Grace Kelly, Marilyn Monroe, Zsa Zsa Gabor or Marlon Brando, and even at the coronation banquet of Ronald Reagan as President of the United States (the 1975 Grand Reserve).
