If you've ever been to Spain then you know that tapas are not just the wonderful small plates of tortilla española, chorizo, or queso manchego, or aceitunas, or a chef's imagination but a true cultural experience.  Going from one tapas bar to the next with a group of friends starts the evening before heading off to a late dinner.  Or it could be a quick tapa before heading home for the mid-day meal.  You're usually standing, drink in one hand, toothpick in another, sampling and sharing, enjoying.  Today tapas have evolved into more elaborate dishes but still with an indifference to table and chair.  And if the quantity and variety is enough to satisfy the appetite then some Spaniards will go so far as to say it can replace lunch or dinner.

 

"Paella, to be precise the Valencian paella, universally known as a traditional dish in Spanish cooking, takes its name from the utensil in which it is cooked and from the Spanish region on the shores of the Mediterranean where the union and heritage of two important cultures, the Roman which gave us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." Oxford Companion to Food, Alan Davidson

 

Paellas actually come in endless varieties, depending upon the chef and on the regional specialties.  

Spain's more than 45 recognized wine regions makes it the third largest producer of wine in the world today.  Our extensive list features wines from about 24 of these quality producing regions.

 

 

Crianza

aged for 1 year in oak followed by maturation for 1 year in bottle before being released for sale

 

Reserva

must spend a minimum of 3 years aging before release, at least one of which should be in oak casks

 

Gran Reserva

only produced in the finest vintages, must spend at least 5 years maturing, of which at least two must be in oak