Buil & Giné “Giné Giné,” Priorat
We’re still talking about that meal more than a year ago at the biker’s bar in Priorat: Three hours. Platter after platter of grilled, smoky, iron-rich meat. And wine like this, with minerality, structure, and, surprisingly, something almost pretty hovering in the background.
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Epikur is a magazine about food and drink, with a focus on our hometown of Philadelphia.
