Women Winemakers: Meet April Cullom

After a college semester studying abroad in Madrid, Atlanta-born April Cullom traded in the southern US for southern Spain. That move led to a career in wine that has included working as wine educator with a specialization in Spanish wine and a stint as the embajador for the wines of Ribera del Duero in the United States. She now divides her time between homes in New York City and Malaga and shares her knowledge with travelers on her Casa Abril Culinary and Wine Tours.

Through these wine tours, guests travel through and explore well known wine regions such as Ribera del Duero, Ronda, and surrounding Sierras de Ronda. A combination of bicycling, cooking classes, tapas crawls, and wine tastings introduces guests to many facets of local culture and cuisine.

Now, thanks to her friendship and professional relationships with winemakers around the country, Cullom is launching her own wine brand on our shores. Her “love affair” with Spain for the past 25 years combined with her passion for the country’s wine and food was the inspiration behind a line of wine from various parts of Spain under the Casa Abril and Alma de Vino labels. 

Each wine reflects the “terroir-trilogy” of its area, allowing the native grape varieties to speak for themselves based on the climate, soil, and geography of the vineyard. The artistic, handcrafted element of the project is present in the design of the labels. Cullom has paired each wine with a curated painter by her uncle, Sergio Gonzalez Tornero. There are six wines, three reds and three whites, each one with their own unique expression and style. Try them all.

Here Cullom shares her favorite wines and foods, what to expect from her culinary tours, and what you’ll find in the bottle. [pagebreak]

What are some of the culinary specialties of Malaga, and what wines do you like to pair with them? 

1. Porra Antequerana (Antequera style creamy gazpacho) paired with Ordoñez Botani, a dry Moscatel.
2. Ensalada Malagueña (Malaga style salad) paired with Chinchilla Rosado.
3. Espeto de Sardinas (fire-roasted sardines) paired with Descalzos Viejos Blanco.
4. Peras al Vino (pears infused with red wine) paired with Listón Tinto Dulce.

What can we expect on a Casa Abril Culinary and Wine Tour?

Guests can expect to explore Spain like an insider, meeting local winemakers, olive oil producers, and award-winning chefs. For example, a recent three-day tour to Ronda focused on culture, unique local wines, and gastronomy. To further enhance the experience, a local chef gave a hands-on cooking class where clients learned how to prepare a four-course meal paired with local wines. Winery visits were also a treat, tasting the wines with either the winemaker or owner of the winery, and in this case they got to visit the winery during harvest. 

The clients explored the countryside of Ronda on a 15-mile bike ride, taking in the beauty of nature and visiting a prehistoric cave along the way. After the bike ride, we all enjoyed a well-deserved tasting menu paired with local wines while taking in the beautiful views of the Tajo Gorge. 

What is the difference between the Casa Abril wines and Alma de Vino?

Both brands are a collaborative effort with the winemaker, produced by family-run wineries, whose method of viticulture is to respect Mother Nature. The difference is in the style of wine, use of native varietals, and time in oak. 

Casa Abril is more “easy-to-drink” and easy on the wallet, focusing on rather well known native varietals such as Tempranillo and Garnacha, spending very little time in barrels. The label strives to evoke the image of the era of the 1920’s when the time was about exploring and enjoying life. 

In the case of Alma de Vino, the wines are for a more sophisticated palate, produced with lesser-known varietals such as Mencia and Loureiro and are usually from 80 – 100 year-old vines, which produce lower yields. Some of the wines spend more time aging in oak barrels; however to ensure the beauty of the fruit shows through, half of the barrels are previously used, which offers a softer touch of wood to the finished wine.