Bacchus 2026: Unforgettable Tastings & Connections
Awaken your senses to the refined warmth of Spanish hospitality, timeless flair, and electrifying energy of Concurso Internacional Bacchus. The Bacchus International Wine Competition (Concurso Internacional Bacchus) remains Spain’s premier annual tasting for wine, vermouth, and spirits. Organized since 1996 by the Unión Española de Catadores in Madrid, Bacchus is recognized by the OIV and respected within the VINOFED network — a benchmark for technical rigor, international visibility, and industry credibility. Bacchus XXIV (Bacchus 2026), held in Madrid from 23–26 March, welcomed a diverse field: 1,462 wines, 28 vermouths, and 35 spirits from 14 countries. Ninety-two judges from 27 nationalities — critics, sommeliers, winemakers, educators, and importers — came together for strict blind tastings. Spanish entries were especially strong, covering 51 geographical indications and 42 designations of origin. Medals across Gran Bacchus de Oro, Bacchus de Oro, and Bacchus de Plata were awarded, with Mexico leading the international medal count. The competition’s logistics run like a well-tuned cellar: flights randomized, controlled tasting conditions, and multiple judges per sample to reduce bias. A calibration session at the start aligned scoring criteria and reference styles, helping ensure coherence across a widely varied panel. Beyond medals, detailed tasting notes offered producers and trade professionals practical feedback on market readiness and stylistic direction. Bacchus balances rigorous assessment with cultural and commercial programming. Over three full days, core blind panels were paired with masterclasses, producer showcases, trade tastings, and evening events — a mix that highlights both established appellations and fresh, experimental projects. The opening Ambassadors of Diversity Wine Salon set the tone, showcasing identity-driven wines and signaling that Bacchus values both tradition and innovation. Several wines stood out. Bodegas Serdio’s 50 VORS sherries revealed oxidative mastery: an Oloroso with nutty-caramel depth, an Amontillado layered with dried apricot and savory nuance, and a Palo Cortado of toasted-walnut precision and saline lift. Paco & Lola’s 2018 Albariño impressed with citrus lift and saline minerality; Granvazan Limousin Albariño offered creamy texture and toasted-almond nuance; Altos de Corona Caíño popped with green apple, wild herbs, and mineral energy; and Pago de los Capellanes Parcela El Picon 2021 showed concentrated dark fruit, warm spice, and silky, refined tannins. As a first time attendee, it was a genuine honor to participate in this esteemed competition. The event’s perfect scale created such wonderful camaraderie among wine professionals from around the globe, giving us the ideal setting to connect and build meaningful relationships with colleagues from every corner of the industry. Adding to the magic of the event were the exceptional lunches, masterclasses, and dinners that followed each day of tasting. All lunches and the core blind tasting sessions took place at the historic MOM Culinary Institute El Pardo — housed in a beautifully repurposed 19th-century convent in Madrid’s El Pardo district. That atmospheric setting, with its timeless architecture and warm, professional vibe, added an extra layer of charm and history to every moment. Culinary pairings and masterclasses were integral to the Bacchus experience, each designed to reveal new facets of the wines: – Lan & Sogrape hosted a standout lunch where grilled octopus and succulent Iberian pork cheek were paired deftly with elegant, balanced wines. Following this, a Raventós Codorníu masterclass showcased Cava’s traditional-method precision — crisp, fine bubbles and focused acidity that demonstrated the region’s world-class sparkling craftsmanship. – An asador dinner at Asador Gonzaba Madrid, sponsored by Marqués de Riscal, provided a quintessential Spanish grilling experience: jamón ibérico de bellota; jamón-and-cheese croquetas; grilled Galician scallops; and a magnificent chuletón de ternera, each course enlivened by generous pours of iconic Rioja and other classic Spanish labels. – Torres hosted a refined luncheon that highlighted varietal finesse and cellar craft, while a Zamora Company masterclass later in the day put a spotlight on exceptional Godello from Finca Lobeira and Godeval alongside a vibrant Ramón Bilbao Albariño — tastings that illustrated how soil, exposure, and vine age influence aromatic lift, texture, and aging potential. – Restaurante Zen Velázquez delivered an elegant Asian-fusion dinner paired with Bodegas NOC, where the Selección de Familia Ribera del Duero 2023 revealed plush dark cherry, violet florals, and polished tannins. Guests were also treated to one of the first public tastings of Bodegas NOC’s inaugural traditional-method sparkling rosé from Tempranillo — a milestone release that speaks to the region’s innovation. The closing day’s lunch at MOM tied the week together with elevated comfort fare — empanada de atún y Manchego, tuna encebollado, Iberian pork tenderloin, and a salted chocolate tart — alongside a strong lineup of standout wines. Noteworthy pours included Familia Navascues Mas de Mancuso Cariñena 2023 (sensual blackberry and pepper wrapped in silky tannins), Arrayan El Bufón Albillo Real 2023 (explosive pineapple and peach with electric acidity), Arrayan La Suerte 2021 (rich dark fruit and tobacco with a long polished finish), and Bodegas Pascual Fernández Siete Peldaños 1857 Selección de Viñas Viejas 2020 (deep cherry, leather, earth, and velvety texture). Sharing these wines with their producers, Jorge Navascues and Maite Sanchez Marquez, underscored the dialogue between bottle and maker that makes Bacchus so meaningful. The evening ended on a high note with a farewell dinner at Sua by Triiclea — a fresh, vibrant Rías Baixas celebration hosted by the Consejo Regulador. They poured 27 impressive Albariños; standouts included Lusco Albariño 2025 (zesty lemon, sea-breeze freshness), Pazo Señorans 2024 (peach and white-flower elegance, bright acidity), Albariño de Fefiñanes 2024 (crisp green apple, saline minerality), Pazo de Rubianes 2024 (creamy texture with tropical fruit) and Granbazán Don Álvaro de Bazán 2022 (honeyed apricot, toasted almond, long refined finish). The menu was exceptional (toast with smoked butter and anchovies were swoon worthy) & framed the wines beautifully and sent the week off in style. From a professional standpoint, Bacchus 2026 balanced technical rigor with access and storytelling. The scoring and medal outcomes continue to offer a reliable external validation that producers can leverage for market entry, trade attention, and consumer trust. For importers and distributors, the competition’s results and the relationships forged here provide a practical roadmap
24 Hours In Madrid: Foodie’s Whirlwind Feast
We’re embarking on the González Byass Press Trip, curated by The Tourism Lab—24 immersive hours in Madrid, priming our palates before diving into the sherry and brandy heritage of González Byass, Harvey’s, and Fundador. Touch down with just one day to savor the city’s vibrant soul through exceptional cuisine. This isn’t a typical tour—it’s our exhilarating gastronomic journey across seven standout destinations: the timeless Chocolatería San Ginés for churros, a lively stop at Plaza Mayor beneath the iconic Tío Pepe sign, tapas delights at Mercado de San Miguel, an elevated lunch at Élkar on the 33rd floor, classic cocktails at Viva Madrid, and a refreshing close at Kala Greek Frozen Yogurt, with optional evening views from on high. Perfectly positioned in the historic center and business district (near Puerta del Sol, Gran Vía, and Paseo de la Castellana), these spots connect seamlessly via walks, metros, or quick taxis for an energizing, flavor-filled 24 hours. Get ready, food enthusiasts—Madrid’s culinary heights are calling us! Morning Kickoff: Sweet Start at Chocolatería San Ginés (9 AM – 11 AM) Kick off your adventure (or wrap up a late night—it’s open almost round-the-clock!) at this beloved 1894 gem hidden in Pasadizo de San Ginés, steps from Puerta del Sol. Indulge in crisp churros (or hearty porras) dunked in rich, pudding-like hot chocolate—a true Madrid essential. With marble tables and tiled charm, it’s a favorite for locals and visitors alike. Pro tip: The classic combo costs under €5 and provides the perfect fuel. Stroll 5 minutes west to Plaza Mayor next. Late Morning Highlight: Plaza Mayor Magic (11 AM – 11:30 AM) Pause in Madrid’s historic core at Plaza Mayor, a 17th-century masterpiece of arcades, frescoes, and energy. Capture the glowing Tío Pepe neon sign (a sherry icon since 1935) alongside the King Philip III statue. Enjoy street performers and a quick café con leche from a terrace—it’s free, fabulous for photos, and appetite-building. Head north 15 minutes on foot (or by metro/taxi) for more. Mid-Morning Grazing: Mercado de San Miguel (11:45 AM – 12:45 PM) Step into the elegant iron-and-glass haven of Mercado de San Miguel, a 1916 landmark turned premier food hall. Explore 30+ stalls brimming with Spanish gems: paper-thin jamón ibérico, calamari, olives of every kind, fresh oysters, regional cheeses, paella nibbles, and vermouth pours. Keep it light with calamares bocata or croquetas (€15-25). Vibrant yet top-quality—stand and savor. Then, taxi 10 minutes north along Gran Vía to soar upward. Sky-High Lunch: Élkar Excellence (1 PM – 3:30 PM) Ascend to the 33rd floor of Torre Emperador Castellana (over 160m up—Spain’s highest restaurant!) for Élkar’s “Gastronomía de Altura.” Panoramic windows reveal stunning 360° vistas of the Sierra, Bernabéu, and cityscape. Chef Fran Vicente’s Mediterranean menu dazzles: Parmesan mousse with pesto, premium bellota ham, pistachio ajo blanco with tuna and Jerez pearls, sea bass with beurre blanc and caviar, Ibérico presa with demi-glace and kumquat, or the exquisite Tarta Ópera. Enhance with Fundador infusions or cellar wines. Choose the executive menu or à la carte; book ahead. Sophisticated and inspiring—taxi 15 minutes south afterward. Early Afternoon Aperitivo: Viva Madrid (4 PM – 7 PM) Dive into Barrio de las Letras at Viva Madrid, a 1856 tavern reborn with flair by mixologist Diego Cabrera. Vintage tiles meet ‘20s tango ambiance as jazz hums in the background. Sip gin classics or try the standout Honey Moon cocktail—Pisco 1615 blended with spiced liquor, elderflower, lemon juice, and a whisper of smoked orange tree honey that adds a delightful, aromatic sweetness. Pair with upscale tapas such as truffle croquetas or vermouth olives. It’s the ideal relaxed aperitivo spot to unwind. Evening Finale: Kala Greek Frozen Yogurt (7 PM Onward) End on a fresh note at Kala on Calle de las Huertas: authentic Greek yogurt in creamy pistachio or fruit bases, topped with compote, berries, or crunch. Probiotic and portion-packed—perfect for strolling or bench-sitting. For night owls: Revisit San Ginés or taxi to Élkar’s bar for starry views and cocktails. In just 24 hours, experience Madrid’s core: timeless treats, plaza charm, market buzz, elevated feasts with Fundador elegance, spirited tapas, and cool refreshment. Arrive eager, depart delighted—¡Buen provecho! These gems glow anytime in this vibrant city, day or night.