Canary Islands wine: where to start without getting lost
Volcanic soil, grapes that exist nowhere else and a ladder that starts in a guachinche. How to get into Canary Islands wine without drowning in eleven appellations.
Guides
Albariño vs Godello: how they differ and which to choose
Galicia's two great whites, head to head. How Albariño and Godello differ, how each one tastes, and which to choose depending on the moment.
How to choose good wine without knowing about wine (without getting fleeced)
You don't need to know about wine to get it right: you need to know what you like and pull that thread. The honest method for choosing well and not getting fleeced.
Listán Negro: the Canary red that changes its face
The most planted red in the Canaries isn't one thing: it runs from light, fresh carbonic to serious oak-aged. What Listán Negro is and how to drink it.
Volcanic Malvasía: what it is and how it tastes
A Canary-born cross of Malvasía Aromática and Marmajuelo, found nowhere else on earth. What Volcanic Malvasía is, how it tastes, and how it went from Shakespeare's wine to dry.
What wine to drink with cheese (really, not the cliché)
The "cheese means red" reflex is nearly always bad advice. Why tannin clashes, what actually pairs, and an honest guide to wine and cheese without the dogma.
Lanzarote wine: why La Geria tastes like nowhere else
Vines in pits on volcanic ash, saline Malvasía and a streak of acidity you never see coming. An honest guide to why Lanzarote wine, and La Geria, tastes different.