Annabel, from England, is doing an internship at Catas Divertidas as part of a training project. Interested in Spanish wine culture, she interviews the founder, Dieter, about his career, the project and his passion for wine.
The surprise factor (spicy vermouth, Blanc de Noirs cava, underwater wine, techno red, Spanish ice wine…) and the fact that we’re not trying to sell wine. We focus on a relaxed, approachable tasting where no one needs qualifications or prior experience to enjoy it.
Ancestral cava or Pet-Nat, for their freshness and very fruity, floral aromas.
Louis Claude Desvignes – Morgon Corcelette 2019, from Beaujolais. An explosion of red fruit on the nose and palate.
The recovery of minority grape varieties in the vineyards of Arribes del Duero. I’m fascinated by the rediscovery of lesser-known grapes like Puesta en Cruz, Mandón, Gajo Arroba, Tinto Jeromo, or Bruñal.
Begoña Jovellar Tempranillo 2022, Ribera del Duero. A red I would highly recommend.
With a cloudy white wine still in full fermentation, paired with onion tart, or with a Trockenbeerenauslese (TBA) made from botrytized grapes, to be enjoyed on its own.
Diversity and contrast.
Without a doubt, at Boragó in Santiago de Chile. A fascinating pairing with wine, cider, and beer.
In a blind tasting, I was given thirty attempts to guess the grape variety of a supposed white wine. I failed miserably: it wasn’t wine—it was mead!
There are many geniuses of winemaking in Spain. The risk is that, once they become “stars,” like many top chefs, they get involved in multiple projects and lose touch with their roots.
I would push for greater transparency and simplification:
- Clearly indicate on the label if a wine has been made using wood chips instead of barrel aging.
- Clarify confusing terms: organic, natural, biodynamic, sustainable, vegan, no added sulphites.
- Simplify the appellation system (DOP, IGP, Vino de Pago, etc.) and drastically reduce their number to make it more accessible and less overwhelming.
Beer is marketed as if every sip were the trailer of a blockbuster: familiar faces, music-video aesthetics, and parties that could be live-streamed from Ibiza or a rooftop in New York. Everything is rhythm, lights, and perfect friends who never wake up early.
Wine, on the other hand, seems determined to talk about centuries-old tradition, visionary great-grandparents, and a collection of medals from minor competitions. That narrative needs to change to attract younger audiences.
For me, without a doubt, eating at Lera restaurant in Castroverde de Campos (Zamora) has been a unique experience. Game cuisine taken to excellence.
As for a drink, I’d recommend Sentía. A real revolution—a blend of botanicals that lifts your mood, but without hangovers or unwanted side effects.
And as a country to visit: Namibia. The Sossusvlei desert, the Himba, the Herero, the Bushmen with their click language, the safaris… a unique combination.
