This Week's highlights
Immediately, we were walking in pine forests, hunting mushrooms and smoking pipes; after that the nose wafted brown sugar, toasted marshmallows and clover honey, apple tart, gooseberry jam and plums. The punchy palate delivered caña de lomo, black olives and liquorice paper roll-ups, then chocolate éclair and treacle toffee sweetness, finishing with tannic oak, gingerbread and aniseed balls.
The nose had smoke from burning hay, waxed jackets, linseed oil and a trip to the seaside, with smoked mackerel and prawns on a beach barbecue. The palate had sweet, nutty smoke, toasted chestnuts, sugared almonds and bonfire embers – again, that maritime note gave salt spray, kippers and freshly ground black pepper on pulpo gallego.