Wine tourism and gastronomy go hand in hand

I've been over a month mulling over the same idea in my head that if I don’t do something with it, it will disappear. It has to do with wine tourism and gastronomy and how they complement one another in an intense way that allows the tourist to experience things with all five senses.

It’s trying to sell an experience that catches attention with its mystery of flavors, aromas, sensations, colors, textures and history.

If there is something Americans do well it is telling stories and doing things in an easier and more accessible way- so that whoever wants to can enjoy the product. Why in Spain, with base products of such quality, some of the best cuisine in the world, ancient cellars, modern and dreamy landscapes, fine wines at a very reasonable price, hotels in conditions, do we tell our story so badly?

On recent visits to wineries that I have seen I could not have been more bored, it is always the same, it seems that they want to prove to each other that they are best because their way of making wine is more traditional or because they use the latest technologies ... Stop it, ladies and gentlemen! Let's do something together (wineries, restaurants, hotels, transport services ... etc..) Something that makes the tourists get caught up in the excitement of the wine, its culture and find a way of marrying it to our premier culinary culture.

Experiences… this is the keyword.