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licious miniature works of art. Chefs here tial for rookies. Kai found our spots at the
vie for the best use of advanced culinary bar or a table, ordered food, and explained
techniques and global influences, alongside how to eat it. (Beware, this can be messy at
the freshest local ingredients. No longer times.) He knew the specialties at each bar
are pintxos simple bar snacks. And often and what was in season. And he picked
there's not a toothpick in sight. perfect local wines as pairings.
If you don’t like crowds or standing At three stops, we enjoyed the regional
while eating and drinking, a San Sebastian Txakoli "Katxiña" white wine. It's served
pintxos crawl may not be your idea of a Basque style with dramatic carefully aimed
good time. Even if you're energized by the pours from three or more feet above the
controlled chaos of a Spanish bar, it can be glass. It’s not only entertaining but oxy-
daunting to order, eat, and pay during genates the dry minerally wine and pro-
busy times. And during the high season, it vides it with a distinct complexity. Kai let us
sometimes becomes impossible to get in try our hand at the pour. Believe me, it's
the door of popular bars. harder than it looks, especially after drink-
Having an experienced guide is essen- ing three or four glasses.
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