Tasting: Ribera del Duero, a new era

Now that wineries have shown the world that Ribera del Duero wines are an example of excellence, new benchmarks are being set. Because there is no place in a DO (Designation of Origin) for conformity, the standard required is very high, there is a continuous reinvention and there are always goals to be achieved. This tasting will make it clear that the objective in Ribera del Duero is not only to make wine, but to make history.

Vertical tasting from Jean Leon Vinya La Scala run by por Roser Catasús and Sergi Castro

Roser Catasús and Sergi Castro, will offer a master tasting of the most emblematic wine from the Vinya La Scala Gran Reserva winery in the Penedès region, in a historic tour of what was the first wine made mainly with cabernet sauvignon in Spain.

With a limited number of wines produced, Vinya La Scala was created in 1970 on a small plot of 8 hectares planted in 1963 at an altitude of 295 metres in the heart of Penedès, and is today one of the few Catalan wines classified as ‘Vi de Finca’, the highest distinction awarded by the Autonomous Government of Catalonia.

The origin of this wine dates back to 1964 when Jean Leon, a Cantabrian emigrant to the United States, who had succeeded as a restaurateur in Hollywood, planted cabernet sauvignon in a Penedès estate from the remains of a pruning that he and the oenologist Jaume Rovira had secretly collected from the renowned Château Lafite in Bordeaux. In 1969, the first wine was produced from this vineyard, the loamy clay soils of which, with good water retention, are ideal for cultivating cabernet. Jean Leon used it entirely at the La Scala restaurant he ran in America, while continuing to introduce noble varieties in Penedès to produce wines of a notably French style.

But it was not until 1981 that he rose to fame as a winemaker, particularly in Spain, when it became known that the wine that Ronald Reagan had chosen for his inaugural dinner as president of the United States came from Jean Leon, with whom he was friendly. It was his Cabernet Sauvignon Gran Reserva from the 1975 vintage.

Gastronomika Street Food

There are few better occasions to spark off the best “street food” in the world than the year celebrating the 500th anniversary of the first circumnavigation of the planet by Magellan and Elkano.

The porch of the Kursaal Conference Centre (from 6 to 9) will offer the whole of San Sebastian a selection of famous street recipes from Asia and South America, both transcendental points in that legendary route that launched the first form of “globalisation”. Dishes such as Filipino chicken, chicken and coconut noodles and other Latin American specialities will make the world go round at the very door of Congress.


Ruinart, the jewel of Champagne, will hold the 5th edition of the Ruinart Challenge with Ruinart’s oenologist Louise Bryden.

The Ruinart Challenge is a training programme in which an competition will be held for professional sommeliers from all over Spain, with the support of the Union of Spanish Sommeliers’ Associations in Spain.

The winner will enjoy a scholarship of €1,000 as well as a 4-day training trip in Champagne.

Applications to take part should be sent to cfibla@moethennessy.com before 13/9/2019. Places are limited.

Break for lunch

Break for lunch


D’Tapas COVAP Pasión Ibérica is a culinary competition that is being held for the 4th time this year, with a commitment to linking Iberian pork to the world of modern cookery. The search for harmony between contemporary cuisine and the endless uses of Iberian pork will be the starting point for this competition aimed at professional believers in the flavor of COVAP products.

The challenge is to create a snack featuring D.O. Pedroches COVAP 100% top-quality acorn-fed ham or any item from the selection of COVAP 100% Iberian pork products.

Three finalists: They will compete in the grand final at San Sebastian’s gastronomic week where only one of them will win the award.

D´Tapas COVAP Pasión Ibérica 2019 prize award

D´Tapas COVAP Pasión Ibérica 2019 prize award


The Market continues to grow… Not just with stands, brands and national and international exhibitors, but also in various formats to boost not only networking but also more entertaining aspects.

This year, apart from generally reorganising the space, we will also be opening several specific tasting areas, counters and an area for live and direct daily cooking demonstrations with guest chefs from all over the world, as well as other specific innovations.

The Market, with more than 15,000 visitors, is one of the major benchmarks in the food business and gastronomy in Spain, with a design that is always based on the strict professionalization of visitors, the internationalisation of the proposals on offer and a rigorous accreditation and identification strategy to facilitate and streamline business exchanges.

Apart from being a powerful hub for the international sector, (stands from various countries on the planet), the Market 2017 will also become a new interactive way to enjoy gastronomy.