From the tendency to adopt the English word, even though the Catalan one already exists to designate the same thing, not even a drink as traditional as wine escapes it. In Catalonia, the production of white wines fermented with the skins –and sometimes with the grape stalks– has returned with force, which can present a striking orangey hue. This is how whites used to be made in past times and in Catalan they are called "vins brisats" (brisated wines), because during their production "brisa" has been used, which is the residue left after using the whole grape during production. However, even here they are often identified as orange or orange wines."An English word seems to be more common", asserts Marc Picanyol, author of the book Amb pells. Guia dels vins brisats de Catalunya (Cossetània, 2025). Accustomed to moving around Barcelona, Picanyol sees how orange proliferates among the wine bars –another expression that may be making inroads instead of wine bars–, both perhaps a result of the increase in the number of expats that the Catalan capital hosts, but he does not resign himself to this trend. He has written the book to publicize the increasingly extensive Catalan heritage of brisats –among the main references for these wines are Georgia, Slovenia, and northern Italy–, but also to "normalize" the word brisats. In his opinion, there is no doubt that it is much prettier than orange: "To me, vi brisat sounds a thousand times more attractive than hearing orange wine".When defining what a "brisat" is, there is no consensus. It may even be that a "brisat" and an orange" are not always the same. Picanyol details that the concept of orange wine likely arose to identify orange-colored wines, but over time it has become more open and at least in Europe it is now used more generally for wines made with white grapes that ferment with their skins. In the book, he has included all those Catalan wines that have fermented with skins for at least three days, although some would find it essential that it also be done with the stems or for a longer period. Be that as it may, Picanyol has named the book Amb pells" because "it is the only point where everyone agrees" and with it he aims to promote still minority wines. "Outside of us, of those of us involved in the world of wine, people don't know what they are," he states.Even so, in recent years Catalan "brisats" have multiplied. The book is a very exhaustive work that incorporates 137 wineries that produce them, but Picanyol has already located about thirty more that do not appear yet. Wineries have produced new ones and do not always communicate that they make them: there are many "brisats" in which it is not stated anywhere that they are, and hence the relevance that there is now a hitherto unprecedented guide that collects the majority of them. Often they are produced by small wineries, they are of low production and are included within the so-called natural wines, so they may not have added sulfites: they are wines to which it is appropriate to be natural, because fermenting with the skins and the stems can help protect the wine from oxidation.

Wine is such a passion that it inspires generational succession, but making it a reality isn't always easy. Barcelona Wine Week (BWW), the professional trade fair for Spanish wine, which celebrated its sixth edition this week, explored in depth how wineries and winemakers manage to persevere through the decades. Almost everyone wants their wines to have their own character, something that might not be so easy when it comes to a family-owned winery. That's why some have projects outside the family business to make wine with greater freedom.

Cooking cannot be declared dead. Although it's declining at home, partly due to the avalanche of ready-made meals marketed as the antidote to lack of time, cooking is an eternal act that cannot simply disappear. This is the prediction of veteran cook, culinary scholar, and writer Rosa Tovar, who remains optimistic despite seeing the global outlook as "very bleak." She reminds us that "human life is impossible without food," that there's no need to resort to outlandish dishes—lentils or broth can be "a marvel"—and she has faith that cooking will endure.

Grocery shopping isn't what it used to be. Prices have risen, and the products we expected to find aren't always available, or they aren't locally sourced even when they're in season. In fact, we may be more confused than ever about food seasons, not only because we've become complacent, but because they're becoming increasingly blurred. Behind it all is often climate change, which has already significantly disrupted our shopping habits and will do so even more, especially if the world continues to fail to take decisive steps to mitigate it. Now, raising awareness and taking action as consumers has become essential.

Cheers with a 0.0% sparkling wine: is that what your first toast of 2026 will be like, or can't you even dream of it? While it's common to hear that toasting without alcohol brings bad luck during celebrations like New Year's, one of the most superstitious, the fact is that wines and sparkling wines with 0% alcohol are becoming increasingly popular. rare elderlyAlthough their expansion still arouses suspicion, partly because their flavor is not always perceived favorably, there are more and more wineries offering them and consumers willing to try them.

We're now on the cusp of Christmas, one of the times of year with the highest consumption of sparkling wines. Except for Champagne, the most prestigious in the world, sparkling wines from elsewhere struggle to gain traction in countries with a strong winemaking tradition like Spain. But even here, Prosecco has emerged, one of Italy's greatest successes in the world of food and wine. Even if you've never had a glass, you might have tasted it if you've had a Spritz. This popular orange cocktail, made with Aperol, Prosecco, and soda water, is prepared according to one of its most classic recipes.

If you eat fish, you should have white wine, and with meat, red. It's an association that some people still make automatically, especially among older generations, but times are changing, and it's time to move beyond it. The growing diversity of wines being produced, along with a cuisine that prioritizes subtlety over strong flavors, has led to a wide range of options when it comes to pairing food with wine. So nowadays, it's not difficult to find a perfect match for fish with a red wine or meat with a white.

Cava could do more to boost exports, especially from smaller wineries. "They're not interested in the international market," stated María Naranjo, director of the food industry at ICEX (the Spanish State Foreign Trade Agency), during the 2nd Cava Meeting, an international gathering organized by the Cava Designation of Origin (DO) in Avinyonet del Penedès (Alt Penedès) that brought together more than 100 wineries. Although 64% of Cava production was already destined for export in 2024, Naranjo perceives a "lack of international focus" among smaller wineries. ICEX considers two wines "iconic" in Spain, Sherry and Cava, and has specific projects to increase their visibility. In the case of Cava alone, Naranjo stated that ICEX has had to cancel scheduled activities due to a "lack of business interest" from the wineries invited to participate. These events were to be held in countries such as the United Kingdom, Japan, China, and the United States. Regarding the reasons, Naranjo admitted that small wineries "run out of time" trying to keep up with everything, but there are also solutions for developing an export-oriented approach, such as the one implemented in the Rías Baixas DO, where companies with international departments work for several wineries simultaneously. Only Cavas with superior aging potential—at least 18 months—participated in the Cava Meeting, and Naranjo added that, despite the existence of these wine "gems," wineries also "lack the confidence to venture abroad." The two souls of the DO

He president of the DO Cava, Javier PagésHe stated that abroad, "it's unacceptable that people say we haven't visited them," which he described as "unforgivable," and called for seizing the opportunity presented by the growing consumption of sparkling wines, which is bucking the general decline in wine sales. The meeting also highlighted the diverse perspectives within the Cava industry: while Luciano García-Carrión, owner of the group that produces Jaume Serra Cava, argued that selling more bottles is "the best scenario" for everyone in the sector, smaller wineries called for better differentiation between the various regions that make up the state-owned Cava region, as well as for longer aging processes.

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Can we learn to think better? This is the challenge posed by philosopher Javier López Alós and physicist Vicent Botella y Soler in their new book. Why do we think what we think? (Arpa, 2025), a more complete version of its predecessor in Catalan, Why do we think what we think? (Printed Letter, 2024). According to these two writers, just as someone who practices yoga learns to pay more attention to their breathing or someone who goes running can improve their technique, one can also learn to think and make decisions "more consciously and less automatically."

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The evils caused by phylloxera, a feared insect parasite of the vine, seemed like a story of times gone by. At the end of the 19th century, its advance brought down the European wine sector, but even today the formula that was found to keep it at bay is fully valid: instead of planting the vines with Vitis vinifera –European vine suitable for making wine– directly on the ground –on a free rootstock–, they are grafted onto American rootstock –roots of non-productive American vineyards– which prevents insect attacks from being fatal.

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Wine faces major challenges ahead. Added to the challenge posed by climate change for grape cultivation is the decline in wine consumption. While some indicators suggest that Spain is one of the few countries left out of this global trend, the International Organization of Vine and Wine (OIV) has estimated that global consumption will fall to 214.2 million hectoliters in 2024, 3.3% less than the previous year. This figure represents the 9% decline in the 19th century, and the Catalan Institute of Vine and Wine (Incavi) wants to reverse this trend.

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Whether by necessity or by will, the fact is that not drinking alcohol is starting to cease to be a rare elderly, as some of the best restaurants in Spain confirm. There are establishments that aren't convinced about offering commercial zero-calorie juices, soft drinks, or wines as an alternative to alcohol. The high amounts of sugar or additives these drinks contain can conflict with haute cuisine, where everything is measured to the millimeter.

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Putting up an umbrella, spreading out a towel, and jumping into the water has long been one of the best remedies for the heat. The persistent heatwaves may be putting things in question, and now another question arises from the continued rise in sea levels: Is Catalonia ready to maintain its beaches? The most optimistic projections for climate change predict a sea level rise of between 30 and 50 centimeters by 2100, but experts are increasingly inclined to consider more pessimistic scenarios. The most common prediction is that the increase will be more than 80 centimeters. Given this, traditional prescriptions are becoming obsolete, and scientists are designing innovative solutions to protect the beaches.

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Among the reasons for planning a trip may be exploring wine regions and their attractions. Catalonia has a wealth of wine tourism opportunities, with almost half of its 918 wineries open to visitors, but it still has a long way to go if it aspires to be among the world's leading wine tourism destinations. This year, four of these destinations—Bordeaux, Port, Georgia, and China—explained what has made them leaders during the 1st International Wine Tourism Forum held during Barcelona Wine Week (BWW).

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At this time of year, unless we're enjoying a vacation, the desire to take one grows. To give ourselves a well-deserved break from the routine, we may have spent time and money planning a nice trip and finding the most suitable accommodations. To make up our minds, we can draw inspiration from some of the idyllic images that we've seen. influencers They post on social media: a paradise beach or a remote location, presented as if they were places yet to be discovered and providing a guaranteed escape. However, with influencers, not everything is always what it seems, and even if we get the impression that their recommendations are completely trustworthy, it's worth doing some checks before blindly following them.

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Gazpacho and salads have become the hallmarks of summer, culinary-wise, and are often even bought pre-made. However, traditional Catalan summer cuisine is much richer and offers its own unique refreshing recipes. Despite the heat, it also incorporates more elaborate, even sweat-inducing dishes that take advantage of the wide variety of fruits and vegetables now available in the Mediterranean countryside. With the increasing globalization of gastronomy, the culinary traditions derived from them are at risk of being forgotten.

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The words of the founder of the Peñín Guide of wines, José Peñín, recently expressed in a interview with the newspaper ARA have not been liked in the Cava Designation of Origin (DO). Peñín and talk about the crisis of that sparkling wine.

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Its striking orange color is eye-catching, and now that summer has arrived, it's taking center stage among the cold drinks populating bar terraces. We're talking about the spritz, an aperitif cocktail where, in a glass or tumbler with ice, a wine—often a sparkling wine, like Prosecco—a bitters—such as Aperol or Campari—and soda or sparkling water are mixed together, topped off with an orange slice. As with so many other Italian products, the spritz has been an overwhelming success in Catalonia. Now, with the trend toward drinking less alcohol and more during the day—as well as at dusk—this cocktail has every chance of growing even further.

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"The last 50 years have been the most important period in the millennial history of wine," says the founder of the Peñín Guide of wines, José Peñín (Santa Colomba de la Vega, León, 1943), because "there have never been so many changes" as in recent decades. With the aim of giving back to wine everything it has provided him and nourishing new generations with his experience, the veteran wine writer has just published the book My memories of wine (Planeta Gastro): In 700 pages, he recounts 50 years of experiences in the wine-producing regions of Spain and other countries, as well as with some of the most prominent wine personalities.

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With gazpacho, artichokes, or a spicy dish, we can break out in a cold sweat when we decide to pair them with a wine: Is there one that truly belongs? Or are we doomed to take unpleasant sips until we finish the dish and move on to the next? Since it's difficult to find a wine that suits dishes like these, there's even talk of impossible pairings, but we shouldn't give up at the first attempt. Sommelier Ferran Centelles, in charge of drinks at Bullipedia—the gastronomic encyclopedia led by chef Ferran Adrià—admits that "there are products and dishes that are much more difficult to combine," but he has successful suggestions for even the greatest challenges he faces.

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