Latest Tasting Note

Time to move on…

If you're one of the people that occasionally pops by to see if I've posted anything, I'll save you a couple of seconds from now on. I've decided to call time on Tinto y Blanco after 6 years, and if you hadn't noticed there has been a distinct lack of effort on my part over the last 6 months or so. But there is a really good reason why.

Featured Post

Morcilla

Blood sausage is certainly one of those foods that sorts the men from the boys. People either love or hate, or more truthfully hate the thought of it. Personally I love the stuff, but then again I've been eating lamb's brains since I was a wee tot. While there are lots traditional blood sausages made around the world, unsurprisingly the Spanish versions are the closes to my heart, or belly more accurately. I find the English stuff is a bit plain for me, the French do a good job at times, the Germans make some great blood sausages, but morcilla satisfies my craving for an injection earthy, spicy flavour every time.

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