
Garnacha is having a moment: from Gredos to the Côtes du Rhône
How old vines turned Garnacha from a bulk grape into fine wine, told across Gredos, Priorat, Aragón, Navarra, Sardinia and the Rhône, with bottles to try.
Notes on wine, cellars, and the craft of keeping bottles until they're ready.

How old vines turned Garnacha from a bulk grape into fine wine, told across Gredos, Priorat, Aragón, Navarra, Sardinia and the Rhône, with bottles to try.

Skip the over-engineered cellar. The five storage conditions that matter, four that don't, and a tiered approach by how long you keep each bottle.

Why Sierra de Gredos makes Spain's most elegant Garnacha: granite, high altitude, old vines, plus Comando G, Marañones and the Albillo Real whites.

Dry Fino and Manzanilla beat red wine with jamón ibérico. Match the cure to the sherry, with named bottles and the one red exception.

A field guide to Rías Baixas Albariño: the three sub-zones, six producers worth seeking from Pazo de Señorans to Forjas del Salnés, and why top Albariño ages.

The kitchen fridge ruins age-worthy wine: too cold at 4°C, too dry, vibrating and full of light. What to store at 12-15°C instead.

Valbuena 5 (2021) or Único (2016) from Vega Sicilia: how the same Ribera del Duero vineyard, prices and drinking windows decide which to buy.

How Priorat went from forgotten slate hills to a fine-wine icon in three decades, with the 1989 Clos pioneers, the vi de vila pyramid, and three bottles to open now.

An honest 2026 roundup of the wine apps people actually use. Pick by collection size and use case, walk away with one name to download, not six tabs open.

Ten rosés for the 2026 summer table, walked from pale Provence to deeper Spanish rosado. Five French, five Spanish, drinking windows and pairings for each.