Spain is one of the top three wine-producing nations on Earth, but its history with America hasn’t sparked demand.
In an admittedly wildly unscientific study conducted over the past 25 years, we believe we’ve uncovered something of an enigma—Spain. To elaborate: When asking oenophiles about Spanish, we tend to hear mention of just two esteemed producers: Vega Sicilia and Pingus.
Likewise, America’s relationship with wine from France has enjoyed favored status from the time of the Founding Fathers. More recently, U.S. soldiers stationed in France during World War II returned home with a hankering for Gallic cuisine. French restaurants became the epitome of elegant dining, even if they were tarted-up bistros serving onion soup and steak frites, and Julia Child taught an entire generation how to master the art of French cooking.
One challenge is that, with the exception of high-end offerings from Spanish chefs such as José Andrés and Dani García, diners in the U.S. have limited opportunities to become exposed to great bottles alongside an elevated meal. Spain is home to some of the best restaurants in the world, certainly in Barcelona and particularly in Donostia-San Sebastián, but something gets lost in translation when outposts move to our side of the Atlantic.
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