Jay had done a lot of research before our trip to find a table for our last night, in Madrid. He settled on Gastro for two reasons: one, the chef, Sergi Arola, had trained at El Bulli and apparently was one of his most promising disciples, and two, he was also a rocker.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
