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~ Notable wines that leave a lasting memory

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Author Archives: Cecilio Augusto Berndsen

Tasting #39 – Sept. 22, 2014 – Wines of Abruzzo, Lazio, and Sardegna – Capri Restaurant

19 Friday Sep 2014

Posted by Cecilio Augusto Berndsen in Tasting Meetings, Wine Regions

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Central Italy, d'Abruzzo, italy, Lazio, Merlot, Sardinia

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Tasting #39 – September 22, 2014 13:00 hs  – Wines of Abruzzo, Lazio, and Sardegna – Capri Restaurant – McLean VA

 

CONTENIDO

  • I   –    Presentadores
  • II  –    Participantes
  • III –    Los Vinos y el Menú
  • IV –    Información sobre los vinos
  • V  –    Notas regionales
  • VI –    Vinotables rating de los vinos
I.     Presentadores:
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Mario Aguilar, Orlando Mason y Cecilio-Augusto Berndsen
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II.    Participantes:  (as of September 19, 2014)
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Mario Aguilar, Orlando Mason, Cecilio-Augusto Berndsen, Alfonso Sanchez, Jairo Sanchez, Juan Luis Colaiacovo y Orlando Reos.
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III.    Los Vinos y el Menú
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Los vinos que presentaremos son:
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  1.  Podere Castorani – Riserva 2009, Montepulciano d’Abruzzo
  2.  Montiano 2001 – Montefiascone, Lazio
  3.  Stellato Vermentino Pala- 2011, Sardegna
  4.  Viniola Riserva 2010 – Cannonau di Sardegna
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El Menú:
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  1. Rockfish grillé con pure de berenjena
  2. Spaghetti con ragu y salchicha – raspaduras de queso provolone
  3. Ensalada mixta
  4. Medallones de filete con zucchini, zanahoria y otras legumbres, en salsa de hongos.
IV.  Información sobre los Vinos
Wines from Italy purchased at MacArthur Liquor

1. 2009 Podere Castorani – Riserva. Montepulciano d’Abruzzo. APV 14%. from $30 to $40

Podere CastoraniPresenta un rosso rubino con riflessi violacei, con intensi sentori di frutti bosco e liquirizia e leggere note di vaniglia, cioccolata e rosa appassita. Il sapore è pieno ed avvolgente con tannini setosi ed eleganti. Retrogusto di frutta matura, tabacco e con note balsamiche.  from vinepoint.com.it

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Ha vinto i premi più importanti delle guide Duemilavini e Gambero Rosso: 5 grappoli e 3 bicchieri. Alla vista colora il calice di un intenso color rosso rubino, impenetrabile e impreziosita da nuances viola. Il profumo speziato, le note di piccoli frutti di bosco, di liquirizia, i leggeri sentori di vaniglia, cioccolato e rosa appassita caratterizzano il bouquet olfattivo di questa speciale riserva. Il palato é pieno ed avvolgente, con tannini setosi ed eleganti che rendono il retrogusto lungo e persistente che lasciano in bocca note balsamiche e di tabacco. ll Montepulciano è ottimo con piatti molto saporiti come le lasagne abruzzesi oppure con polpette e in genere, tutte le paste fresche per cui l’Abruzzo è famoso. Quello di cui bisogna tener conto in questo caso è la grande acidità, che caratterizza questo vino e che gli permette di contrastare qualsiasi sugo di pomodoro o comunque a base acida. from Saldiprivati.com

Wine-Searcher appraisal: 92/100
Participants Rating: 88/100
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2.  2001  Montiano – S. Pietro, Montefiascone, Lazio.  Merlot  APV 13.5%  or  14%, $53  € 25.

 

 

montiano_laziofrom suzieandpeter.com:      Montiano Merlot, IGT Lazio 2007, Falesco, 14% (Montecchio (Terni), Umbria; Production = 55,000 bottles) – Ubiquitous Italian winemaking consultant Riccardo Cotarella was in fine fettle, proclaiming he’s “never been a believer in boundaries as far as quality goes”, lambasting Italians for promoting varieties over terroir, and saying he particularly enjoyed this wine, “not for the profits it’s given us but for what it’s proven about areas that were previously considered inauspicious”. For this project, Merlot was grafted over Trebbiano in an area near Lake Bolzano (Cotarella: “the traditional wine here was nothing special”). And the results are impressive, an elegant red, pleasantly filigree in texture and refined in structure. Savoury, old-world style with some creamy oak and gently raisined fruit. Ripe fruit, fine sinewy tannins: in Susie’s words, a stylish rendition of Merlot that is beautifully savoury/sweet. 7.5/10

from DoctoWine.it       Falesco is a small miracle in northern Lazio, in the volcanic area near Lake Bolsena where traditionally wines were made for quantity and not quality (a local wine is Est! Est!! Est!!! that today is more famous for the history of its name than the wine). The region does not have a great variety of indigenous grapes, especially for red ones. For this reason the Cotarella brothers planted international grapes although they still grow local ones like Roscetto. Falesco is a very well-made Mediterranean Merlot. It has a fruity nose with raspberry, wild strawberry, black plums and touches of sweet spice. The mouthfeel is broad and the tannins, while present, are not aggressive. A nice, distinctly fruity finish.

Acclaim:  Wine Searcher and Wine Spectator: 90/100, Gambero Rosso 3/3

Participants rating: 88/100

 
 

3.  2011 Pala Stellato Vermentino di Sardegna,     APV 14% $31

Stellato_Vermentinofrom Wine Enthusiast:      Stellato is the quintessential seafood wine that opens with yellow flower, citrus, pear and apple aromas. There’s a grassy accent of dried hay at the back, and the wine is crisp and bright in the mouth.

from winereviewonline   (This is on the 2006 vintage) –  The first impression is an exhilarating aroma mingling both floral and mineral/wet stone fragrances, followed by a bright constellation of fruit flavors balanced by crisp acidity (Stellato translates as ‘full of stars’).  The wine can age beautifully for at least five years, taking on a more honeyed aspect as it evolves. 89  Marguerite Thomas May 8, 2007

Acclaim: Wine Enthusiast 87/100
Participants rating: 90/100
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4.   2010 Cantina Dorgali ‘Viniola’ Cannonau di Sardegna Riserva.  Blend: Cannonau (Grenache) 95% and Rebsorten 5%.   Sardinia, Italy.   APV  14%     $22

 .

viniola_cannonauFrom the various Cannonau, all top quality, that were submitted this time, the Viniola stands out, a Riserva ’10 with intense notes of crisp, red fruit, but also hints of eucalyptus and myrtle. Delicate and graceful on the palate, a hint of tannin melts into the matter and blowing the wine in a satisfying finale. Three glasses. ” (Gambero Rosso 2014).

Participants rating: 88/100

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V.   –   Notas Regionales

Abruzzo

abruzzo_map (from Winesearcher.com)    Montepulciano d’Abruzzo is one of Italy’s most famous wines, and can be found on wine store shelves all around the world. This classic, well-rounded, plum-scented Italian red is made from Montepulciano grapes grown in the Abruzzo region, on Italy’s Adriatic coast. It is quite distinct from Vino Nobile di Montepulciano, which is a Sangiovese-based wine from Tuscany.The Montepulciano d’Abruzzo DOC title was created in 1968, and covers a vast area of eastern Abruzzo. It spans all 75 miles (120km) of Abruzzo’s coast …more

Abruzzo is a region on the east (Adriatic) coast of central Italy, situated halfway up the ‘boot’. Its immediate neighbors are Marche to the north, Lazio to the west and south-west and Molise to the s…more

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Lazio

Lazio

Lazio

 Lazio IGT is the region-wide IGT (Indicazione Geografica Tipica) title used for the Lazio region of western central Italy. It is in fact one of six IGTs used in Lazio, but is the by far the most widely used – largely because it covers the entire region

 

Wines produced under the Lazio IGT title may be red, white or rosé in color, and still, sparkling, sweet or dry in style. The sweet wines are even sub-categorized down into passito (from dried grapes) and vendemmia tardiva (from late-harvest grapes). Merlot-based red is the predominant style produced under this title, but there are few strong patter …more

Lazio is a region in central Italy, and home to the ancient capital city of Rome. Like many Italian wine regions, Lazio’s vine heritage is ancient. Its first inhabitants were the Etruscans, though it was the Latins who gave the area its original name Latium. The Romans brought the region into another era by improving trade and agriculture, although after the collapse of the Roman Empire the land was neglected. Only in the 1870s, when Rome became the capital of Italy,…more

 

Sardinia

 

Sardinia

Sardinia

Sardinia, 150 miles (240km) off the west coast of mainland Italy, is the second-largest island in the Mediterranean Sea. Covering roughly 9,300 square miles, it is almost three times the size of French-owned Corsica, its immediate neighbor to the north, and only marginally smaller than Italy’s other island region, …more

 

VI  –   Vinotables rating de los vinos

To be posted

 

If_I_am_missing

Grupo Notables in Session

17 Sunday Nov 2013

Posted by Cecilio Augusto Berndsen in Photos of Club Activities

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cropped-notables.jpgGrupo Notables in Session

20131114_Panoram_Notables
..click the picture to enlarge
..

Let’s Pray

30 Wednesday Oct 2013

Posted by Cecilio Augusto Berndsen in Humor, Member's Forum

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pray

Let’s Pray

letsprey

Tasting No. 33 – September 12, 2013 Valle del Ebro, Spain

13 Tuesday Aug 2013

Posted by Cecilio Augusto Berndsen in Tasting Meetings, Videos, Wine Regions, Wines

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Ebro Valley, España, formulario, Rioja, Somontano, Spain, Vale del Ebro

cropped-notables.jpgCapri Restaurant

Valle del Ebro, que comprende las D.O Rioja, Navarra, Somontano, Campo De Borja, Cariñena, Calatayud

  1. Presenters and Participants
  2. Wines summary
  3. Menu
  4. Wines Information Detail
  5. Grapes/Varietals of this Tasting
  6. Regions of Production of the Wines
  7. Valle del Ebro: a Panoramic View (3 minutes video clip)
  8. Formulario de Desgustación, contribuición de Alfonso Sanchez (printer friendly pdf)

1. Presenters and Participants

SpainFlagPresenters of the wine for the tasting: Wilson Moreira, Carlos Paldao, and Cecilio-Augusto Berndsen, with the collaboration of Miguel Segovia

Participants: Wilson Moreira, Cecilio-Augusto Berndsen, Mario Aguilar, Jairo Sanchez, Alfonso Sanchez, Miguel Segovia, Orlando Mason, Agustín, Juan Luis Colaiacovo, Italo Mirkov  (as of August 21).

2. Wines Summary

2.1-  2012 Vinas del Vero Chardonnay and Macabeo. Somontano, Aragon, V. del Ebro. APV: 13.5%  $ 15
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2.2.  2012 Terraplen rosado Garnacha (Crianza). Nuevos Vinos. Navarra, V. Ebro. APV: 13.5, $11
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2.3.  2003 Viña Gravonia White Crianza. Viura. R. Lopes de Heredia, Rioja Alta, Rioja. APV: 12.5%,  $ 25
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2.4.   2010 Castillo de Monséran Garnacha. Cariñena, Aragon. APV: 12.5%, $ 9 Total Wine
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2.5.   2005 Fabla Calatayud Reserva. Temparanillo 60%, Garnacha 30%, 10% Cab Sauvignon. Calatayud, Aragon, Spain. APV: 14%, $ 14 Total Wine
2.6.   2001 Baron de Ley Rioja Gran Reserva. Tempranillo. Rioja, Spain. APV: 13.5%,   $ 40 Total Wine.
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2.7.   2011 Viña Rubican Moscatel Navarra. Muscat 75%, Viura 25%, dessert fortified. Bodegas Corellanas.  Navarra, Spain. APV: 15%,  $ 11  Total Wine

ebro3. Menu  

CHEESES, OLIVES AND OTHER APETIZERS (Coordinated by Miguel Segovia)   with Vinas del Vero, Chardonnay & Viura.

CESAR’S SALAD with Terraplen, Garnacha
Mixed Organic Greens Tossed with Virgin Olive Oil & Aged Balsamic Vinegar

AGNOLOTTI    with Vina Gravonia, Macabeo
Homemade Agnolotti filled w/fresh spinach,
Imported ricotta & Parmesan Cheese in a light cream sauce

MILD ITALIAN SALCICCIA AND SPINACH  with  Castillo de Monserán, Garnacha
Mild Italian sausage served over lightly cooked spinach.

NEW YORK STEAK ON ROSEMARY SAUCE  with  Baron de Ley, Tempranillo  and  Fabla, blend Tempranillo and Garnacha
New York Steak on Rosemary sauce, pepper corn and vegetables.

DESSERT: Chef’s choice  with Viña Rubican, Moscatel and Viura

______________________________________

4. Wines Information Detail

4.1-  2012 Vinas del Vero Chardonnay and Macabeo. Somontano, Aragon, V. del Ebro. APV: 13.5%  $ 15

VinasDelVeroChadonhttp://www.decantalo.com:  Features of the wine:    Prepared by cold maceration and subsequent pressing of macabeo and chardonnay grapes from our vineyards in Salas Bajas and Barbastro.   It has an attractive bright yellow gold.  Presents a complex and intense aroma of green apple, peach, citrus and tropical fruits on a floral background. Your palate is broad and fresh thanks to its sustained acidity. This wine is full, elegant and rich in sensations.

SEBASTIANMELMOTH wrote on April 3, 2013  http://www.cellartracker.com/: Clear and shiny, pale lemon colour with presence of tear. Clean medium+ intensity developing nose with aromas of roses, lychees, ripe bananas and cinnamon. Off-dry, medium refreshing acidity, medium integrated alcohol, medium+ body and medium+ intensity aromas of lychees, ripe bananas, roses and lemon peel. Medium finish. Typical well made gewürztraminer, more spicy than other vintages, balanced but lacking some complexity, good quality. Drink now, but has potential for further ageing

4.2. 2012 Terraplen rosado Garnacha (Crianza). Nuevos Vinos. Navarra, V. Ebro. APV: 13.5, $11

terraplenroseGarnachahttp://terraplen.es y   http://www.nuevosvinos.es :    Vinificación:Fermentación en depósitos de acero inoxidable a temperatura controlada. Una vez el vino ha fermentado, permanece durante unos meses en depósito de hormigón hasta su embotellado. 100% Garnacha.

TERRAPLEN es un proyecto propio de NUEVOS VINOS. El vino ha sido diseñado para cubrir las necesidades de un mercado que busca un vino de muy buena calidad a un precio económico. El vino ha sido concebido y hecho por nuestro equipo de enólogos y diseñadores.

Es un vino hecho de la variedad Garnacha, que tan buena y ganada reputación tiene, para la elaboración de rosados de calidad. Aporta gran cantidad de fruta, buena acidez y equilibrio en boca.

Premios:  – Medalla PLATA en el Mondial Du Rosé en Cannes (Francia) 2013  – Medalla BRONCE en el IWC (Londres) 2013.

De color rosado oscuro, es brillante y limpio. En nariz es bastante aromático, con aromas de frutas rojas y fresa ácida. En boca es rico, largo y con una buena acidez. Postgusto afrutado.

4.3.  2003 Viña Gravonia White Crianza. Viura. R. Lopes de Heredia, Rioja Alta, Rioja. APV: 12.5%  $ 25

vinaGravonia_L_Herediahttp://www.lopezdeheredia.com :  Pale gold. Nose: Fresh and almost sweet. Complex and developed. Bouquet with aromas of third generation. Taste: Fruity, complex, developed and fine. 100% Viura (Macabeo) from producer vineyards. Ageing period in barrels for 4 years, 4 years, being racked twice a year and fined with fresh egg whites. Very Dry.

Characteristics of the 2003 vintage:
Clasified by The Regulating Council as GOOD. This year we were producing from 155 ha. of the 170 own by us in our 4 vineyards: Viña Tondonia, Viña Cubillo, Viña Gravonia y Viña Bosconia. We harvested a total of 951.476 Kgrs. of grapes. The yields were very high considering that this year could have been more difficult due to the heat wave that affected our vineyards from May until the beginning of September. The vines recovered thanks to the rain of the month of September. The harvest started in September 24th and lasted until October 23rd. Therefore, it was one of the longer lasted harvest in our History. This was due to the fact that we wanted the grapes to take maximum advantage of the late September rain. Our experience due to the fact that the age average of the vineyards of Viña Gravonia is quite high, it allowed the vines to survive without suffering hydric stress and made rich and round wines capable to be stored for a long time.

4.4.   2010 Castillo de Monséran Garnacha. Cariñena, Spain. APV: 12.5%, $ 9 Total Wine

Winemaker’s Notes  

Castillo_monseranEasy drinking, fruit driven wine. Herbal overtones, bursting ripe berry and plum fruit of the Garnacha. Soft and round on the palate, this wine has limited extraction and tannin to enhance youthful consumption. Lingering fruit flavors.

A great wine for tomato-based pasta dishes, cold cut platter and mixed tapas.

Robert Parker’s Wine Advocate:

The 2010 Garnacha spent 3-6 months in American oak. Aromas of rose petals and black cherries inform the nose of a grapy, ripe, easy-going red to pair with pizzas and burgers over the next 3 years. (6/ 2011)<

Wine Enthusiast:

*Best Buy* Floral berry aromas are fresh and carry only the slightest grassy, green element. The wine feels crisp and tight, with nice red plum and raspberry flavors. Mild, focused and not very hefty or thick on the finish. (12/ 2012)

Wine Spectator:

This lively red delivers the fresh flavors of ripe cherries, with hints of vanilla, fresh ginger and herbs. It’s light-bodied, with gentle tannins and good acidity. (Web Only- 2012)

4.5  2005 Fabla Calatayud Reserva. Temparanillo 60%, Garnacha 30%, 10% Cab Sauvignon. Calatayud, Aragon, Spain. APV: 14%  $ 14 Total Wine.

Elegant, Spicy, Vanilla, Full-bodied.

Fabla_CalatayudThe color is tile red with brick-red shades. The nose combines dark, ripe fruit, licorice, dried fruits, coffee, spices and vanilla. The palate is structures, tannic and meaty, with fruit, spices and tobacco to the fore, with toasted notes from the oak.

Fabla:

The wines of Fabla hail from the up-and-coming Calatayud region of Spain which enjoys a growing reputation for producing world-class Garnacha (Granache). Produced from hand-harvested grapes from high-elevation vineyards, these wines show off the wonderful character of the region’s old-vine fruit. Since Calatayud is not as well known as Spain’s Rioja or Ribera del Duero areas, the wines offer amazing value. The Fabla wines are imported by Laurent Terrison, who made his reputation by finding great wines from the lesser known regions of France’s Rhône Valley.

4.6. 2001 Baron de Ley Rioja Gran Reserva. Tempranillo. Rioja, Spain. APV: 13.5%   $ 40 Total Wine

Wine Advocate -93-  “It reveals beautiful, nearly ethereal aromatics from baron_deLey_riojaits extended stay in barrel and bottle. Smoke, Asian spices, incense, violets, black cherry, and blackberry notes are followed by a round, silky wine of finesse.”

International Wine & Spirit Competition 2010: Gold (Best In Class):
Dark red core colour with brushes of brick and orange. A faint scent of rose, then prune and smoked meats. The palate has plenty of grip and tension, with supple tannins and excellent balance, persistence and elegance on the long finish. Is drinking very well but still has promise.
Wine-Searcher  Score: 88. When to drink: 2009 to 2020
The Wine-Searcher score of 88/100 is calculated from the following wine critic scores:

Wine & Spirits Magazine 92/100 drink  2009 to 2014
Stephen Tanzer            91/100
Wine Spectator            91/100
CellarTracker               89/100 (105 notes from 72 users )
Wine Enthusiast           84/100
Jancis Robinson           16.5/20
El Mundo Vino             14.5/20

4.7.  2011 Viña Rubican Moscatel Navarra. Muscat 75%, Viura 25%, dessert fortified. Bodegas Corellanas.  Navarra, Spain. APV: 15%,  $ 11  Total Wine

Bodegas Corellanas note:
Vina_Rubcan_Moscatel75% petit grain Moscatel and 25% viura. Following a temperature controlled maceration, the slow fermentation process begins and eventually ends at a low temperature. The process leaves behind natural residual sugars which give the wine a personality distinguishing it from other sweet wine

It is a white wine with bright golden tones, an intense Moscatel bouquet with fruity and flowery overtones and an agreeable smooth taste which caresses the palate. It has a lasting flavour and the aftertaste provides a subtle reminder of the Moscatel sweetness, as well as the Viura freshness, making it a well-balanced wine.

totalwine.com:   Sweet, Orange, Honey, Medium-bodied

A sweet wine by nature with the perfect balance of acidity, this 100% Moscatel from Spain’s northern Navarra region offers an aromatic nose and matching palate of honey, orange and floral nuances. A perfect after dinner treat.

5. Grapes/Varietals of this Tasting

5.1.  Viura (Macabeo):  The synonym used in the Spanish DO of Rioja for Macabeo, which is the most popular grape of northen Spain. High in production, the Macabeo takes well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. Together with the varietals Parellada and Xarel-lo it is used in the production of the sparkling Spanish wine Cava. Both still and sparkling wines from the Macabeo are dry, medium in acidity, and have notes of delicate wildflowers and bitter almonds. Macabeo is best consumed young.

Besides Cava the best examples of Macabeo come from Rioja, where it is known as Viura, and now makes up 90% of the still white wine production in that area. It can also be found in large quantities in southern France, particularly in the Languedoc area where it is usually blended with Grenache Blanc. winegeeks.com

5.2. Chadornay:

Flavor Notes: Noted for rich, buttery flavor, Peach, Pear, Apple, and tropical fruit.

Facts of note: Chardonnay grapes are the most popular green-skinned grape in making white wine. Produced in almost every wine region in the world. Chardonnay is a medium producing grape with average sized clusters and berries. It ripens earlier than most of the red varieties which helps it be less susceptible to late rains and rot. A favorite variety for producing champagne.

DESCRIPTION: Produced in almost every wine region in the world, Chardonnay is truly a special variety that is considered one of the most complex of White varieties. Rich in fruit flavors such as Peach, Pear, Apple, and some Tropical fruit, it is a treat to get a good bottle of Chardonnay and enjoy it by itself or with a good meal.

Many Chardonnays are aged in Oak barrels which impart a layer of complexity to the finished wine. Chardonnays tend to be consumed within 3 to 4 years after being made. It is not a wine for long aging.   http://www.groworganic.com

5.3. Tempranillo:

Arguably the most famous of Spain’s native grapes, is a vibrant, aromatic varietal that offers spicy, red fruit aromas and flavors. The grape’s name translates to “little early one,” a moniker that references fruit’s early ripening tendency– Tempranillo thrives even with a short growing season.

The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain’s other key region for Tempranillo.    http://www.wineaccess.com/wine/grape/tempranillo

5.4. Cabernet Sauvignon:

http://wine.about.com/     Cabernet Sauvignon, often referred to as the “King of Red Wine Grapes,” originally from Bordeaux, with a substantial foothold in California’s wine races, has the privilege of being the world’s most sought after red wine. Cabernet Sauvignon grapes tend to favor warmer climates and are often an ideal wine for aging, with 5-10 years being optimal for the maturation process to peak. Because Cabs take a bit longer to reach maturation, allowing their flavors to mellow, they are ideal candidates for blending with other grapes, primarily Merlot. This blending softens the Cabernet, adding appealing fruit tones, without sacrificing its innate character.

Flavor Profile

Cabs range from medium-bodied to full-bodied and are characterized by their high tannin content which serves to provide structure and intrigue while supporting the rich fruit characteristics. The flavor profile includes plum, cherry, blackberry, blueberry, warm spice, vanilla, tobacco and sometimes leather aromas and or flavors.

5.5. Grenache:  The unmistakable candied fruit roll-up and cinnamon flavor is what gives Grenache away to expert blind tasters. It has a medium to full weight in taste, but has a deceptively lighter color and is semi-transulcent. Depending on where it’s grown, Grenache often lets off strong smells of orange rinds and ruby-red grapefruit. When Grenache is grown in Old World regions such as Côtes du Rhône and Sardinia, it can have herbal notes of dried oregano and tobacco. winefolly.com

5.6. Muscat:  (Muscatel, Moscatel)    Muscat, with its strong and distinctive perfume, was probably one of the first grape varieties to be identified and cultivated, probably in Greece. The Romans likely brought the first vines to Southern France before the 1300s, where it thrived and gained fame and name around the Languedoc village of Frontignan and dominated the Roussillonuntil the nineteenth century. It may be the most ancient known variety, since it is the first documented variety in France’s Alsace, Italy’s Piedmont, and as early as the 1100s in Germany.  

Each muscat produces, with subtle variation, wines with the distinct, intense, aromatic, rosy-sweet, and easily-recognized scent of muscat and, unusual for most wine varieties, that actually taste like grapes. The muscat family has two main branches, one based on Muscat Blanc, one on Muscat Alexandria. Of over twenty identified distinct varieties of the muscat grape, the most desirable for wine due to its powerful aromatic intensity is Muscat Blanc, known as Muscat de Frontignan in France and Moscato di Canelli in Italy.   http://www.winepros.org/wine101/grape_profiles/muscat.htm

6.    PRODUCTION REGIONS

Rioja

riojaRioja is  the most famous wine region in Spain, lies mostly within the autonomous community ofLa Rioja in the north of the country. The region is thought to derive its name from the OjaRiver (el Rio Oja), a tributary of the Ebro. Rioja covers a stretch of land 60 miles (100 kilometers) long and 25 miles (40 kilometers) wide that straddles both banks (although predominantly the south) of the eastward-flowing Ebro and encompasses parts of the Alavaprovince of the País Vasco (Basque Country) and Navarra regions. The designation’sla_rioja_map boundaries are naturally demarcated by the local geography: the Sierra de la Demandamountain range in the south and the Sierra de Cantabria range to the north and west. These features combine to create the enviable grape-growing conditions of Rioja. The region’s red wines, based on Tempranillo, have cemented its place among Europe’s finest designations and firmly secured Spain’s position on the world’s wine map.

Rioja was awarded DO (Denominación de Origen) status in 1925, making it the first in the country to receive this. In 1991, it was upgraded to the highest status, DOCa (Denominación de Origen Calificada). Again it was the first designation in Spain to obtain it, due to its proven record in consistently producing top-quality wines.       more http://www.wine-searcher.com/regions-rioja

This short clip gives a good view of the Rioja DO. Can you afford 2:57 minutes?


Navarra  (Navarre)

A key characteristic of the D.O. Navarra area is the extraordinary diversity of its climate and landscape wich spread across more than 100 kilometres lying between the area around Pamplona in the north and the Ebro river plain to the south.

The fact is that Navarra enjoys an exceptional location, one which is practically unique in the Iberian Peninsula and is marked by thec onfluence of the Atlantic, Continental and Mediterranean climates. The proximity of the Bay of Biscay, the influence of the Pyrenees and the temperate incluence of the Ebro valley are all key factors in giving Navarra its unique range different climates.

These climatic differences mark the Navarran landscape, where more than 11,700 hectares dedicated to the Designation of Origin are distributed across the different ecosystems and crop growing conditions: slopes; river plains; plateaux; and plains. The D.O. is divided into 5 distinct wine-making areas: Baja Montaña, Valdizarbe, Tierra Estella, Ribera Alta and Ribera Baja.  more  http://www.navarrawine.com/en/do_navarre/do-navarre.aspx

Check out these videos clips suggested  by J.Luis Colaiacovo. The first one is just 3 minutes long and gives a birds view of the vineyards of Navarra.

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This one shows architectural aspects of Navarra. 

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Somontano

La denominación de origen Somontano fue creada en 1984 y desde entonces ha evolucionado de forma positiva a través del campo de acción del consejo regulador,la aparición de nuevas marcas de vinos,la instalación de nuevas bodegas y el trabajo profesionalizado de los viticultores. Todo ello ha potenciado la consolidación y prestigio de esta zona vitivinícola.

mapa-somontano-bigEl informe “Los Vinos de Aragón. Una oportunidad de mercado” de AC Nielsen, exponía que “Somontano” había liderado en Aragón el proceso de innovación total de la producción y comercialización de vinos “creando una imagen totalmente nueva a través de nuevas variedades”. Ésta es otra de las claves que explica el crecimiento de estos vinos del alto Aragón. Paralelamente, la apuesta y priorización de la calidad de los vinos y la estabilidad de los precios cierran la fórmula matemática que explica la positiva trayectoria de esta denominación de origen.    more  http://dosomontano.com/

Campo de Borja

Campo de Borja Wine
Campo de Borja is a DO wine zone in Aragon, northern Spain. This extremely arid area is situated just south of the Ebro River and north of La Huecha River, and borders the southern stretches of the Navarra wine region. It is centered on Borja, a small town laden with history, having been founded in 5 BC by the Celtiberians (tribes thought to be of mixed Iberian and Celtic stock). The Borgia family, who came to prominence in Italy during the Renaissance and produced two Popes, were of Borjan origin. The campo in the DO’s name means ‘field’ or ‘land’.

Campo de Borja attained DO status in 1980 and the designation is administered by a local Consejo Regulador (wine authority).

Winemaking here dates back to Roman times, and was continued by Cistercian monks at the foot of the imposing Sierra de Moncayo mountain range.

As in the other wine regions of Aragon, Garnacha reigns supreme here. With an average age of 30 to 50 years, the low-yielding vines in Campo de Borja are treasured for producing some of the best examples of Garnacha wines: concentrated, powerful and very aromatic. It’s no wonder some locals refer to the region is El Imperio de la Garnacha (the Empire of Garnacha).  more  http://www.wine-searcher.com/regions-campo+de+borja

Cariñena

Cariñena is a Spanish Denominación de Origen (DO) for wines located in Cariñena, Aragón, Spain. It is one of the oldest protected growing areas in Europe, the DO having been created in 1932. Cariñena vineyards are located near the centre of Aragón, about 50 km southwest of Zaragoza, on a plateau known as the Campo de Cariñena. The lower vineyards lie at an altitude of 400 m, rising to 800 m as they approach the Sierra de la Virgen mountains. To the west they border on the Calatayud (DO).

The 1990s was a period of rapid development due partly to the numerous mergers of small wineries and cooperatives, and to the adaptation of the wines produced to a more modern palette. The traditional robust, high alcohol content wines are still produced for local consumption, but now fruitier, lighter and well balanced wines are also produced in response to the tastes and preferences of the average export consumer. Exports have quadrupled since 1995 and a new research centre is helping to improve production.

The region is the acknowledged source of the French Carignan grape, which is also grown in Italy, California and several other New Worldregions. The grape is still widely grown in Cariñena, where it tends to be better-known as Mazuelo.  more   http://en.wikipedia.org/wiki/Cari%C3%B1ena_(DO)

Calatayud

The Calatayud wine region is situated in the province of Zaragoza and covers an area of 5,600 hectares. The Calatayud wine region consists of 15 vineyards (Bodegas), which produce 14 millon liter of wine annually.

It is situated in the Province of Zarazoga. With an area of 5,600 ha of wine it produces 14 million liters of wine.

Wine varieties:

Red: Garnacha Tinta, Tempranillo, Mazuela, Monastrell, Cabernet Sauvignon, Syrah and Merlot.

White: Macabeo, Malvasia, Moscatel de Alejandria, Garnacha Blanca and Chardonnay.more  http://www.espavino.com/spain_wine_region/wines_calatayud.php

7.  Valle del Ebro: a Panoramic View (3 minutes video clip)

Valle del Ebro vistas del Valle en medio el Ebro al fondo los Pirineos.

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8. Formulario  de  Degustación

preparado por Alfonso Sanchez

Haga click aqui >>>    FormDegustaciónS_33     <<< abre en una nueva pantalla

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Tasting 31 – July 11, 2013, Capri Restaurant – German Wines

09 Tuesday Jul 2013

Posted by Cecilio Augusto Berndsen in Tasting Meetings, Wine Regions

≈ Leave a comment

cropped-notables.jpgTasting 31 July 11, 2013, 12:30      Capri Restaurant – German Wines

Contents of this post:

  • I  – Presenters and Participants
  • II – Introduction
  • III- Wines for this Tasting, by Peter Scherer
  • IV – German Wine Varieties, by Peter Scherer
  • V  – Vinos da Alemania, by Miguel Segovia

I  ♦  Presenters and Participants

Presenters: Miguel Segovia and Peter Scherer

Participants: Hugo Benito, Cecilio Ausuto Berndsen, Peter Scherer, Italo Mirkov, Jairo Sanchez, Wilson Moreira, Orlando Reos, Alfonso Sanchez, Mario Aguilar, Miguel Segovia and Carlos Algandona.

II  ♦  Introduction 

Miguel Segovia that partnered with Peter Scherer wrote:

En años recientes los vinos alemanes fueron perdiendo prestigio al aumentar su producción de vinos dulces de baja calidad y baratos, sin embargo, en los últimos anos MiguelSegovialos productores alemanes han venido rescatando la tradicional  buena calidad de sus vinos, para la satisfacción de los aficionados al buen vino como son los miembros del Grupo Notables.

Asi que confirmo que conjuntamente con Peter Secher, se han seleccionado los vinos y el menú correspondiente para nuestra degustación en el Capri Restaurant 11 de julio, a la  1 pm.

To this Peter Scherer complemented:

 Estimados Notables, 

Peter SchererThe honorable Miguel Segóvia has made a valiant statement: the German wines aren’t as bad as their reputation. Well, we will see — taste. Indeed, there has been a determined drive among German wine makers towards higher quality wines with distinct styles since the mid-nineties.  The dreadful ubiquitous Liebfraumilch of yore is no longer synonymous with mediocre German wine.

While the German Rieslings have been gaining in credibility, the German Reds have languished in obscurity. Undeservedly so, as it became evident in the recent international blind Pinot Noirs tasting in London. Thanks to our President for calling attention to this path breaking event.  The 10 most important Pinot Noir growing regions competed after a pre-tasting of some 600 wines. Germany placed seven in the top ten wines selected. 

I have the list of the German winners but it is impossible to get individual bottles in DC. It is a sad fact, that I only found a single German Pinot Noir with some credibility among the Washington wine stores. Also, I could not get a Sylvaner, which I consider perhaps the most underrated grape in Germany.

In view of obvious constraints, both in availability and price, I opted against a comparison of Rieslings from the leading territories in favor of selecting 

  • a) a flight of Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris) and Spaetburgunder (Pinot Noir), which will allow to assess mutations of the same basic grape against each other;
  • b) two Mosel Rieslings of different categories (ripeness of grapes, a key grading criteria in Germany) but from the same winery, which will allow to assess whether there is reason behind the German labeling system; and
  • c) A vintage Riesling from Franken from my collection. It will allow assessing, partially, the aging effects in a Riesling.

This arrangement counts with the blessing of Miguel.

In recognition of the Notables’ audacity to submit to a tasting of German wines, I have capped the aggregate cost for the participants at $120.

Following is the sequence of wine presentations, which Miguel and I determined after reviewing menu possibilities.

I have prepared extensive notes on characteristics of German wine production, which I will distribute and post in this blog.

Without further ado, PROSIT. 

III  ♦  WINES FOR TASTING

1.     Iphoefer Kronsberg, Riesling Kabinett, Trocken, Franken, 1989, APV 11,0%

a.     Tasting Notes: A robust wine, fruity and full bodied yet dry, with a subtle acidity cut and aging potential.

b.     Winery: The Estate figures among the best known and largest private wineries in Franken. In operation since 1630, the foundation of the present operations was laid after the devastation of the II. World War and infestations from a wine pest.

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2.     Gut Hermannsberg – Pinot Blanc (Weissburgunder),  Nahe, 2011, Qualitaetswein, Trocken APV.13.0%; $19.99

a.     Tasting Notes: Juicy with fresh minerality and delicate structure but spicy stylistics, the result of unclear fermenting of some mush.

b.     Winery: Gut Hermannsberg was once praised by the renowned British wine writer Hugh Johnson as perhaps the best vineyard in Germany. Risen from the ashes of the former Royal Prussian Weinbaudomäne” estate administration, it is now back in the top ten in the region. There exclusively white wines, once almost moselanic slim, are now rather powerful and full-bodied, almost Palatine.

3.     Ihringer Winkelberg — Dr. Heger; Pinot Gris (Grauburgunder), Baden, 2007, GC, APV. 13.5%, $36.99
Dr_Hegera.     Tasting Notes: n.a.

b.     Winery: The Dr. Heger wine estate was established in 1935. It is located in the Southern foothills of the Kaiserstuhl region in the South-Western tip of Germany. It is considered the warmest area in Germany with almost subtropical climate. The decomposed volcanic stone with good ventilation on steep slopes creates characteristic minerality of these elegant and delicate wines. High quality is enhanced by reduced yields and careful hand harvesting.

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4.      Dr. Heidemanns – Riesling, Mosel, 2011, Qualitaetswein, APV. 9.5%, $10.99

Dr_Heidemanns_Mosel

a.     Tasting Notes: Distinctive flair. Powerful and dry with strong aromas.  Distinctive crispness supports pleasant acidity. Mineral notes.

b. Winery: Please see next wine.

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5.  Dr. Heidemanns Bernkastel, Kabinett, Riesling, Mosel, 2011, Alc. 8.5%

Dr_Heidem_Reisl_Kabinett

a)     Tasting Notes: Plenty of plushness spicy notes mingle with cream, baked peach and dried apricot flavor. Finishes pure, with ripe citrus notes that show hints of ginger snap.

b)     Winery: The vineyards of Weingut Dr. Heidemann rank among the top Middle Mosel Estates with a reputation for offering only the highest quality Rieslings. The Estate first mentioned in 1156, is now headed by a Ph.D. in agricultural sciences. His first name: Peter. Don’t blame the Germans for being narrow minded. Peter went to the Napa Valley to learn what is cooking and used his learnings to apply modern production technologies in the Estate of his family.

6.     Blue Slate– Meyer-Näkel, Pinot Noire (Spaetburgunder), Ahr, 2011. Qualitaetswein, APV. 14.0%;   $44.99
Meyer_Nakela)     Tasting Notes: Fruity with elegant balance and moderate tannins. Reportedly praised buy Jancis Robinson.

b)     Winery: The Meyer-Näkel winery deliberately lowers yields by using selective handpicking of grapes from old vines.  Slate soils and Mediterranean climate create subtle fruit flavors and aging potential.

MEMO ITEM: In reading the above, take account of Scherer’s 50:50 law of taste notes — 50% of the universe of attributions can be applied randomly to 50% of all wines tasted.

IV  ♦ GERMAN WINE VARIETIES 

Weisser Burgunder (Pinot Blanc)

O   Pinot Blanc is a point genetic mutation of Pinot noir. Pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane, which produces white fruit. In Germany, as in Alsace and Italy, the wine produced from this grape is a full-bodied white. Somewhat confusingly, the designation “Pinot blanc” for Alsace AOC wine does not necessarily mean that the wine is varietally pure Pinot Blanc. Rather, the designation means that it is a white wine made from Pinot varieties.

O   In Alsace, the “Pinot blanc” grape is often blended with Auxerrois grapes, in order to give it the typical full bodied Alsatian flavor with spicy and smoky character and moderate acidity. No such blending in In Germany.  Weißer Burgunder or Weißburgunder is a pure Pinot grape derivative, produced mainly in Baden and Palatinate It can be either dry or sweet. It is.

O   It offers fruity aromas, often of apple, citrus fruit, and exhibits floral characteristics, minerality and generally distinct acidity. Weissburgunder are usually made for immediate consumption.

  • Grauburgunder (Pinot Gris)

O   Grauburgunder is a white wine grape variety. A  mutant clone of the Pinot noir grape, it has a grayish-blue fruit, accounting for its name (gris meaning “grey” in French) but the grape can have a brownish pink to black and even white appearance. The word pinot, meaning “pine cone” in French, could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape vary in color from a deep golden yellow to copper and even a light shade of pink.

O   The clone of Pinot Gris grown is known in in Italy as Pinot grigio. However, there are considerable differences between Pinot Grigio and Pinot Gris/ Grauburgunder — they are separately derived as multiple clones of both Gris and Grigio. The grapes are different but they are closely related. Consider it similar to Cabernet Sauvignon and Cab Franc.

O   Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favor in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.

O   Flavors and aromas vary greatly from region to region, and from style to style, but commonly feature notes of pears, apples, stone fruit, sweet spices and even a hint of smoke, or even wet wool according to one astute observer.  Most winemakers avoid obvious oak character in     their Pinot Gris, but some use older barrels (which leave less oak flavor in the wine) for fermentation. For weightier, more complex styles of Pinot Gris, lees contact and partial malolactic fermentation are commonly used. Sweet late harvest versions wines are common.

O   Pinot Gris grapes are naturally low in acidity and high in sugars, so the finest Pinot Gris wines come from the world’s cooler viticultural regions; those from warmer climates tend to lack acidity and structure and can be overbearingly alcoholic. A person with connections to the Holy Sea declared that “God made Cabernet Sauvignon whereas the devil made Pinot noir. It is much less tolerant of hard, windy, hot and dry, harsh vineyard conditions than the likes of Cabernet Sauvignon, Syrah, Merlot, or Grenache.

O   Europe’s showcase examples come from vineyards on either side of the Rhine River, from Baden and Pfalz in Germany and particularly Alsace in France. In these regions, the wines are made in varying levels of sweetness, from bone dry to lusciously sweet; a Pinot Gris Selection de Grains Nobles from Alsace is one of the sweetest, most intensely flavored wines on Earth.

  • Spaetburgunder (Pinot Noir)

germanywineO   Pinot Noir may one of the toughest grape to grow, but the effort is often well worth the constant care and investment. It is a fickle grape that demands optimum growing conditions, opting for warm days consistently supported by cool evenings. As for style, Pinot Noir is typically a lighter-medium bodied, fruit-forward red wine. Pinot Noir is Burgundy’s most famous noble grape. It is known as “Red Burgundy” – the source of the German name ‘Spaetburgunder’, in much of the world.

O   Spaetburgunder is a dry, red wine that typically exhibits fruit-forward character with strawberry, cherry, raspberry and blackberry nuances. For generalities, earth-driven layers with herbal, mushroom, leather, and game-like qualities are common characteristics. Connoisseurs have detected warm spice notes in the Pinot Noir palate profile, often in the form of cinnamon, clove and smoky, tobacco nuanced – not to forget consistent acidity, subtle, silky tannins and lighter-bodied style. Spaetburgunder (Pinot Noire) is considered by many to be one of the world’s most versatile food wines.

o   For the high-fliers from a master sommelier (I am not making this up) : the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic.

  • Riesling

O   Riesling is one of the noble grape varieties. It originated in Germany’s Rhein and Mosel river valleys. It was here that this white grape gained its predominant foothold in today’s German modern white wine market. Riesling wines are usually varietally pure and are seldom oaked. A Riesling wine can span a broad range of styles, being produced in both dry to sweet variations as well as light to full-bodied. Riesling is one of the wine world’s “new” sweethearts. Its food pairing versatility and refreshing palate appeal are among the top reasons for this renewed love affair. While enjoying double-digit market growth and culinary affections worldwide,

O   Riesling is estimated to be only the world’s 20th most grown variety. It is ranked with the more popular Chardonnay and Sauvignon Blanc among the top three white wine varieties for quality.

O   Memo item: The higher quality (Auslese, Trockenbeerauslese, Eiswein) German Riesling categories are comparable to the Sauterns, a blend of Sémillon, Sauvignon Blanc, and Muscadelle, from the Sauternais region of the Graves section in Bordeaux. Their characteristic, as well as that of the late harvest German Rieslings are affected by noble rot (Botrytis cinerea). It causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Eisweins like Sauternes are some of longest-lived wines, with premium examples from exceptional vintages properly kept having the potential to age well even beyond 100 years. Sauternes typically Sauternes, especially the Premier Cru Supérieur estate Château d’Yquem, can be very expensive, due largely to the very high cost of production and harvest risks from climate vagaries. German Trockenbeerauslese or Eiswein aren’t cheap either but they give the Sauterns a run for their money. The best way to find out is to try.

 

V  ♦ Vinos de Alemania

por Miguel Segovia  

Alemania es uno de los países productores de vino más nórdico de Europa.  Lo que hace que su clima sea más frio en casi todo su territorio. Esto ocasiona que las uvas no maduren adecuadamente, lo cual es negativo para las cepas tintas, como consecuencia la mayoría de sus vinos son blancos y en donde predomina la uva riesling.

La industria de vinos en Alemania es un poco diferente al resto de Europa, como ya señalamos, la mayoría de sus vinos son blancos y muchos de ellos tienen considerable azúcar residual y rara vez se pasan por madera en su añejamiento. Otra característica es su bajo contenido alcohólico.

Como la mayoría de los países de Europa, fueron los romanos quienes llevaron las primeras vides a sus tierras. Estas se sembraron en las márgenes de los ríos Rhine, Mosela, Nahe, Ruwer y el Ahr.  Hoy día es donde se encuentran las principales regiones de producción. Inclusive, hay una anécdota del siglo viii, en la que cita a Carlomagno, cuando ordena que se plante la vid en la rivera opuesta, del único trayecto del Rhin en sentido este/oeste, el Rheingau.

El país, como señalamos, al estar tan al norte, tiene un clima frio, lo que dificulta que las uvas maduren, por eso la mayoría de las zonas vinícolas están al sur del país, donde predomina un clima un poco más benigno. Muchos de los viñedos se encuentran en las laderas de los ríos, con motivo de maximizar la exposición al sol de las vides. Esto también ha permitido aprovechar estos panoramas espectaculares para la industria  turística.

Los ríos tienen efectos significativos para moderar las temperaturas. El suelo es pizarra para absorber el calor del sol y para conservarlo durante la noche. Los sitios son a menudo extremadamente escarpados, así que cogen la mayoría de la luz del sol, pero son difíciles de cosechar mecánicamente, lo que incrementa sus costos.  Los viñedos son extremadamente pequeños comparados con otros países, esto hace que la lista de vinos que se producen sea larga y compleja, de una producción tan limitada.

Alemania produce los vinos en muchos estilos, blancos secos, semidulces, dulces y “late harvest”, vinos rose, vinos tintos y vinos espumosos.

Históricamente los vinos predominantes han sido los blancos y entre ellos, los producidos de la uva riesling. Muchos de sus vinos semidulces son de exportación a los mercados de Inglaterra, Estados Unidos y los Países Bajos (como por ejemplo el Liebfraumilch).

El vino tinto ha sido siempre difícil de producir en el clima alemán, y en el pasado era generalmente de color claro más cercano al rose o a los vinos rojos de Alsacia.  No obstante recientemente se producen con más cuerpo e intensidad, buena fruta y color más definido, envejecidos en barrica y principalmente de la uva Spatburgunder (Pinot Noir).

MoselLas etiquetas del vino no han contribuido a que el consumidor adquiera un claro conocimiento del vino que compra.  De acuerdo a la actual ley del vino alemán que data de 1971,  ordena no solo identificar su procedencia, región, viñedo, productor, variedad de uva y los distintos grados y aspectos de su clasificación. Que para empezar no es la tradicional de acuerdo a su calidad, sino que va de acuerdo al grado de maduración de la uva al momento de la cosecha.

El modelo que se sigue en la misma no es el tradicional francés o aun el del nuevo mundo, sino que es propio. En su mayoría aun utilizan letra gótica, y para los que hablamos español, al no ser el alemán una lengua latina, no existe semejanza entre las palabras alemanas y las del castellano.

Por ejemplo:

Kabinet (nivel más bajo de azúcar)

Tracken (nivel más alto de azúcar)

Spatlese (cosechado tardíamente)

Qwp (vinos de calidad)

Qmp (vinos de calidad con atributos especiales)

Eiswei (vino de hielo)

Rhein

Los vinos Kabinett, Spatlese y Auslese, pueden ser secos, semidulces o dulces, salvo que indiquen troken, que significa  (seco), o halbtrocken (semis seco), lamentablemente estas palabras no siempre aparecen en la etiqueta por lo que suele ser difícil saber que tan dulce es un vino antes de probarlos.

Una indicación general del grado de dulzura es el nivel de alcohol, un grado alcohólico por debajo de 9% puede indicar cierto grado de dulzor, por el azúcar residual que debe haber quedado sin fermentar.

Las uvas comunes del vino blanco son:

Riesling, que cubre la mayoría del área del viñedo alemán. Variedad aromática con un alto nivel de acidez que se puede utilizar para los vinos secos, semidulces, dulces y espumosos. La desventaja de la riesling es que tarda 130 días para madurar y en anos marginales, la cosecha de Riesling tiende a ser pobre.

El Müller-Thurgau, (cruce de Rieslling y Silvaner) uva alternativa a riesling, requiere solo 100 días para madurar, se pude plantar en más sitios, y es de un rendimiento más alto. Tiene un sabor más neutral (es la utilizada en el Liebfraumilch), su reputación ha recibido un golpe junto con esa variedad de vino. El Silvaner, variedad bastante neutral, produce vinos secos con un dejo terroso y rustico.

Otras variedades son la Gewurztraminer, la Grauer Burgunder (Pinot Gris) y la Weisser Burgunder (Pinot Blanco).

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Tasting No. 29 – May 9, 2013 – Loire Valley Wines

09 Thursday May 2013

Posted by Cecilio Augusto Berndsen in Tasting Meetings

≈ Leave a comment

cropped-notables.jpg

Capri Ristorante

Presenters:

Orlando Reos and Agustin Riveros present wines del Valle del Loire, Francia.

Participants:

Juan Luis Colaiacovo
Alfonso Sánchez
Mario Aguilar
Orlando Reos
Miguel Segovia
Orlando Mason
Italo Mirkow
Hugo Benito
Jairo Sánchez

Wines of the Tasting:

  • Domain Pichot Chenin Blanc 2011
  • Pascal Jolivet Sauvignon Blanc from Sancerre, 2010
  • Marie de Baudegarde Cabernet Franc 2010
  • Reserve des Vignerons Cabernet Franc 2010

Wines Information

Collected and Presented by Orlando Reos

Cabernet Franc – 2010 Reserve des Vignerons   Saumur Champigny,  $13 Total Wine

Aeration before tasting: Just a swirl or two, no special aeration needed

Cork Condition: Natural Cork – no defects or issues

Appearance: Wine is clear, dark red color at the center with a water white rim.

Aroma: Very nice  blackberry aroma with a bit of dried leaves and minerality.

Taste: Very nice fruity taste, a fair amount of acidity (mouth watering feel), and some minerality in the aftertaste. Some tannins – but overall nicely balanced.

The Grade. Very drinkable, and nicely balanced – a super wine for $13. The 2010 vintage in Loire had a longer growing period, so the grapes ripened a bit more – and this wine benefited greatly.

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Pascal Jolivet Sancerre, Loire Valley,

Alcohol Rage: 13% vol and below     Colour / Type: White Wines     Country: France     Grape: Sauvignon Blanc     Region: Loire Valley     Sweetness / Fullness: Dry     Vintage: 2010

Alcohol Content: 12.5%     Bottle Size: 75cl

Pascal Jolivet Sancerre, Loire Valley, French White Wine. This wine represents the finest expression of the character of the Sancerre region in France. A little drier than the Pouilly Fume, neither wine is aged in wood, thus preserving the extraordinary freshness and flavour.

On Bottle:

* Sauvignon Blanc grapes

* Pale and vibrant in color

* Fresh & clean with racy acidity

* Dry & elegant wine

Notes:

* Appearance: Clear, star bright, medium straw with edges of green, medium viscosity

* Nose: Sound/clean, medium/medium minus intensity, lemon pith, grapefruit, green apple, fresh cut grass, gooseberry, white flowers (jasmine, apple bottoms), chalky, wet rock, no wood

* Palate: bone dry, medium body, confirms fruit, pear, medium alcohol, medium acidity, medium finish and medium complexity

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2011 Domaine Pichot Vouvray Domaine le Peu de la Moriette Chenin Blanc
100% Chenin Blanc.

Golden raisins on the nose and on the palate. Grape juicy, like table grapes concentrate. Easy to drink, already well-balanced with some elements of cloves, butter tarte tatin and a touch of maple sugar. Good fruit extension with some grapefruit and apple skin on the finish.

The Pichot Vouvray is a classic ‘slightly dry’ white, Estate bottled from Chenin Blanc grapes in the Loire region. Low yields, hand harvesting and barrel fermentation are employed to give the wine its authenticity. They call it ‘slightly dry’ in France, although we would call it ‘off-dry’. The aromas are honeydew, peach juice and a hint of spice. The palate is juicy and fresh, and the acidity balances the slight residual sugar in the finish.
Domaine Pichot is an amalgamation of the properties of the father (Jean-Claude) ‘Coteau de la Biche’ and the son (Christophe) ‘Peu de la Moriette’, hence the different labels bearing the name Pichot. The estate is now run by Christophe. Pichot’s wines are well known for the brilliant quality of the stunning sweet wines, although their dry and demi-sec wines are also superb. They have an enormous capacity to age gracefully with careful cellaring conditions. These are remarkably good value wines that will also provide great satisfaction from a young age.

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SAGET LA PERRIERE 2010 CHINON MARIE DE BEAUREGARD  WS 91   $13.99

James Molesworth writes in Wine Spectator: “This sleek, pure style displays cherry pit and bitter orange notes to frame the core of red currant, damson plum and sweet spice flavors. A brisk chalk streak adds length on the finish. Drink now through 2019. 600 cases imported.”

This producer has become something of an item in a very short time.  It doesn’t hurt that his wines have finished in the money for the last two years, both Chinon and Vouvray grabbing 90 or better in 2009 and 2010, with the ‘10 Vouvray finishing in the Spectator Top 100.  It also doesn’t hurt that the prices are very easy to swallow in the mid- teens.  Saget also seems to have just the right touch, his Vouvrays showing just a flash of sweetness and finishing dry. This Chinon has a lovely expression of Cabernet Franc that is true to its terroir to the extent that it can play to the purists.  It also has enough roundness and ripeness to play to a broader audience.  This entity controls 360 hectares of land in the Loire in several appellations under different domaine names, and boasts a half century history.  So it isn’t some emerging little artisan.  But from what we have seen they seem to have their business figured out and this Chinon will fit in a number of places, both stylistically and value-wise, where this genre might not normally play.  Spectator 91. Stock Report 12/12

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Valle del Loira – Visión General

Text selected and presented by Orlando Reos

La región vinícola de Loira fue asi nombrado por el rio del mismo nombre que con 1012 kilometros de largo, es el río más largo de Francia. A su paso por la Nación, la región del Loire fluye desde su nacimiento en el Macizo Central hasta su desembocadura en el Atlántico en Nantes,pasa por una docena de departamentos y por famosos castillos. Corre a través de paisajes muy diferentes y es alimentado por numerosos afluentes. Los diferentes suelos, microclimas y las diferentes tradiciones locales , dan lugar a una variedad de uvas para vinificar y por lo tanto, una variada gama de vinos. Las similitudes de los vinos no es muy grande y se puede reducir casi en su totalidad a su origen común y la frescura.
En el amplio y majestuoso río Loira se cultivan algunas variedades francesas del este y sureste. Una característica especial es que muchos vinos se elaboran con una sola de las tres variedades principales de uva del Loira estas son: Chenin Blanc, Cabernet Franc y, especialmente, con la Sauvignon Blanc.
Los viñedos de la región vinícola del Loira ocupan alrededor de 70.000 hectáreas, donde cada año se producen alrededor de 1,4 millones de hectolitros de vinos blancos y rosados, así como 1,14 millones hectolitros de vinos tintos, lo que representa el diez por ciento del total de la producción de vinos francés.
La región vinícola del Loira se puede dividir en cuatro zonas: Alto Loira, Tourain, Anjou Saumur, Pays Nantais (estuario del Loira).

Las uvas y vinos del Loira
Alto Loira

Los viñedos están situados al sur del Alto Loira y el norte de la ciudad de Bourges. El Alto Loira es un semillero de Sauvignon Blanc, que es una variedad de uva,  que puede venir con aromas muy intensos. En los viñedos de Sancerre y Pouilly Fumé, que se encuentran en la parte superior del Loira, se utiliza el Sauvignon Blanc, sin ser mezclado con otras variedades, desarrollando un complejo vino con mucha intensidad y delicadeza.
Sancerre es una pequeña productora de vino, formada por unos 2,000 acres de la región vinícola y el Sauvignon puede ofrecer tres diferentes terruños. En los suelos predominan la arcilla y la piedra caliza al oeste, de los cuales provienen los vinos más potentes. El vino  recuerda el aroma del Flint. Florece entre las dos zonas en la grava y la piedra caliza,originando los vinos más delicados de la denominación.  El vino Sauvignon de la otra orilla del Loira, desde Pouilly-sur-Loire, es suave y se ve aún más redondo, aromático más suave. Los mejores vinos de Pouilly sin embargo, se desarrollan en barricas de madera se consideran más complejos y más duraderos que lo que los bebedores de vino están acostumbrados en Sancerre.

Touraine
El Touraine está situado en el extremo sur de la cuenca parisina, alrededor de Tours, y en las orillas del Indre, el Loira y Cher. Contiene no sólo algunos de los castillos más hermosos dentro de sus límites, y es también una región muy interesante por la viticultura de vinos blancos, rosados ​​y tintos, así como algunos excelentes vinos espumosos de la región del Loire.
La uva más importante para el vino blanco es el Sauvignon Tourain, que puede incorporar todas las ventajas para el vino – su frescura, su fuerza expresiva y el aroma que recuerda grosellas. En el marco del mismo origen que los blancos, Touraine, también hay vinos tintos y rosados ​​de Cabernet, Cot, Pinot Meunier, Pinot Gris y Gamay, en particular Gamay con Cabernet y Cuna caracterizan el vino-especialidad de Touraine “tradición”.
Sin embargo, hay también vinos tintos muy buenos en Touraine. Tres de ellos, Chinon, Bourgueil y Saint-Nicolas-de-Bourgueil son casi exclusivamente de Cabernet Franc. Se pueden añejar hasta por 20 años dependiendo de la ubicación y el sabor fuertemente expresivo que se le quiera dar. También tiene un sabor interesante y complejo. Chinon tiene un aroma como violeta, mientras que el Bourgueil tiene un sabor a frambuesa.

Anjou-Saumur
La región vinícola está situado entre Anjou-Saumur y la Ira de Saumur, que se encuentra en la orilla izquierda del Loira, produce principalmente rosados. El Rosé d’Anjou del vino se hace principalmente de Grolleau, pero tambien de otras variedades. Este vino está en función del origen y la composición de cualquiera de las incomparables tierras muy adaptadas para vino dulce suave y agradable.
Un vino muy interesante de la región es Saumur Champigny en una zona muy caliente cerca de Saumur. Este vino está elaborado con uvas Cabernet Franc y se puede beber joven, y es apreciado por su madurez después de varios años de maduración.
Otro vino blanco es el Savennières, que se genera a partir de las variedades principales del valle del Loira, la Chenin Blanc. Este vino es de un gusto muy elegante y armonioso con notas de durazno blanco.

Pays Nantais (estuario del Loira)
En los Nantais producidos en el estuario del Loira, domina el Melón de Bourgogne o Muscadet.  El Muscadet de Sèvre-et-Maine tiene la mayor proporción con un 85 por ciento de la producción total. Este vino es pálido con reflejos verdosos y sabores frescos y alegres, elegante, con buenas cualidades para disfrutar bien frío con pescados y mariscos.

El clima de la región del Loire
Al oeste de la región vinícola del Loira, los viñedos se encuentran en el agradable clima del Atlántico, mientras que en el este estan bajo la influencia del clima continental, que se  reflejan en las diferencias de temperatura. Por ejemplo, alcanzar temperaturas promedio de 1 ° C en invierno y en verano 26 ° C. en la la región Alta, con todos los ámbitos de microclimas en cerca de 1.000 kilómetros del Loira.

Historia del Valle del Loira

 

La historia del Valle del Loira está íntimamente conectada con la historia nacional francesa.  El  Arzobispo Martín de Tours, introdujo variedades del este de Europa en el siglo IV.  Los Capetos, 987-1328, que establecieron la familia real francesa, vinieron de Anjou, así como los Plantagenet, quienes gobernaron desde 1154 hasta 1485, en Francia, Inglaterra, Gales e Irlanda durante gran parte de la Edad Media. En 1429 Juana de Arco fue capaz de poner fin al asedio inglés a Orleans y forzó a los Ingleses a salir de la región del Loira.
Un factor importante para el desarrollo de las diversas regiones vinícolas de la Edad Media, fueron los monjes agustinos y benedictinos, que adelantaron los procesos para la produccion del vino y disfrutar del mismo. Los siglos 18 º y 19 resultaron ser un momento difícil para el vino en la región del Loire. En primer lugar, como consecuencia de la Revolución Francesa que trajo una gran devastación en todo el país, sobre todo en Angers y Nantes que tuvieron que sufrir a causa de la sublevación de la Vendée. Por otra parte con el ferrocarril, una nueva opción de transporte a disposición de los productores del sur de Francia poco a poco se acercaron al merado del centro del país.
A partir del siglo XX, la región del Loire, después de recuperarse de un desastre filoxera. Trasladó nuevamente la calidad a primer plano. Surgen así las denominaciones de origen que han hecho famosa a la región.  En el ano 2000 la UNESCO declaró al Valle del Loira, Patrimonio de la Humanidad. Así el vino la capacidad y la cultura en forma de castillos y ciudades históricas,generan una simbiosis única, que componen la atmósfera única del vino-Loire.

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Tasting No. 27 – February 14, 2013 – Ribera del Duero Valley

11 Monday Feb 2013

Posted by Cecilio Augusto Berndsen in Tasting Meetings, Varietals, Wine Regions, Wines

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Tags

Castilla y Leon, Cigales, España, Ribera de Duero, Ribera del Duero, Rueda, Spain, Tempranillo, Toto, Valle del Duero

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Capri Ristorante

Contents of this Post:

  1. Presenters and Participants
  2. Menu
  3. Wines Description
  4. Wine Producing Regions (Rueda, Toto, R. Duero and Cigales)

1.   Presenters and Participants

La primera cata de vinos españoles tendrá lugar el 14 de febrero en el Capri a las 12:30.   Los vinos a degustar seán del Valle del rio Duero, Castilla Y León, que comprende  las D.O Ribera Del Duero, Cigales, Rueda, Toro Los seleccionadores y presentadores son Juan Luis, Hugo y Jairo.

J.L. Colaiacovo

J.L. Colaiacovo

HugoBenito

Hugo Benito

Jairo Sanchez

Jairo Sanchez

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Han confirmado su participación: Juan Luis Colaiacovo, Jairo Sanchez, Cecilio Augusto Berndsen, Wilson Moreira, Orlando Mason, Italo Mirkov, Carlos Paldao, Mario Aguilar, Agustín Riveros, Miguel Segovia, Hugo Benito, Peter Scherer y Alfonso Sanchez. February 8, 2013.

2. Menu:
1) ENSALADA DE MARISCOS SOBRE ARÚGULA

2) POTAJE DE JUDÍAS BLANCAS, GARBANZOS Y CHORIZO

3) LOMITO DE CERDO EN SALSA DE CASIS Y FRAMBUESA

4) CORDERO EN SALSA DE ROMERO.

5) POSTRE A SELECCIÓN INDIVIDUAL, ( MENÚ DEL RESTAURANTE CAPRI)

3. Wines Information:  All Wines from Spain

3.1.           2011 Palacio de Bornos Verdejo. Bodega Palacio de Bornos. Rueda. APV:. 13.5% $ 14.99

Palacio de Bornos VerdejoStephen Tanzer 89 points. Wine Enthusiast 90 points.

A fresh white wine made from the Spanish grape Verdejo with crisp Sauvignon Blanc-like aromas given an intriguing herby lift. Cool fermentation techniques extract the maximum fruit intensity from the flavour some grapes, and careful handling ensures good acidity levels are retained throughout. Try with Thai dishes. from: http://www.waitrosedirect.com

The Sanz family is one of Rueda’s best known producers, and their wines offer a very good price-quality ratio. Their Verdejo is pleasant, fresh and light, a quality white wine ideal for everyday drinking and perfect for keeping you cool during the summer! From http://www.vinissimus.com

” With the best Verdejos we expecto both texture and complexity along with a vibrant, lemony citrus character and a healthy doses of pear. With Bornos two fun things happen as well: it exhibits little of the grassy notes found in some verdejos and a finish almost tangible pear-skin note”
This is a fresh white wine with a crisp acidity. It is a good example of Verdejo from DO Rueda.

This winery was founded in 1870 in the town of La Seca. It expanded nationally and internationally in the XX century.

In 1976 the fifth generation of the Sanz family started the construction of a new winery in Rueda and begin the mos recent history of Palacion de Bornos.
Rueda soil and climate. Gravely, permiting great ventilation and drainage.
Continental climate with low rainfall.

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3.2.    2009  Senorio del Tallar  Vendimia Seleccionada. Tempranillo. Bodega Milagrosa.  Ribera del Duero, Castilla y León.  APV 14.8 %   $ 17.99

” Aromas of pain grille, mineral, tapenade. Asian spices, and assorted black fruits lead to a dense, plush, full flavored wine that is nice proportioned and lengthy”. Wine Advocate. 93 points.

Ribera del Duero, Spain- Aromas of pain grille, mineral, tapenade, Asian spices, and assorted black fruits lead to a well balanced, full-bodied wine with a lengthy finish. Enjoy with grilled meats.

http://evewine101.com/  Grape Characteristics: Intense purple color, made from vines between 50 and 70 years old, aged in Hungarian oak. Aromas of incense, Asian and black fruits complement the dense texture with a fine and long finish.

Notes:  Luckily the wet cardboard smell (an indicator of cork taint) blew off quickly and I was left with dark fruit and the faintest hint of leaves.  The taste was all deep, dark fruits – a bowl full – framed by cigar, tannin and dust.  Another nice discovery.

3.3.  2009   Tierra Aranda. Tempranillo.  Bodega Virgen de las Vinas. Ribera del Duero.  Castilla Y León.    APV.: 14%  $ 19.99
Tierra Aranda” Bright red color with fresh fruit aromas and a hint of oak, structered in the palate, full bodied, spicy and round, Great balance and a long and lasting finish. Ideal with meats and cheese”. (label)
” Fresh, blackberry, oak, spice, full bodied”
” Deep purple in color, it offers up an inviting nose of sandelwood, Asian spices, tapenade, mineral, and blackberry. Some complexity in the palate”. Wine Advocate. 93 points.

Fresh, Blackberry, Oak, Spice, Full-bodied

Wine Advocate –  “Deep purple in color, it offers up an inviting nose of sandalwood, Asian spices, tapenade, mineral, and blackberry. Already exhibiting some complexity on the palate…rich, plush effort…” [BARREL SCORE 90-93]

3.4.  2008    Finca Sobreno 2008. Crianza. Tinta del Toro (Tempranillo clone). Bodegas Sobreno S.A.  Toro, Castilla Y León.     APV.:  14.5%     $ 19.99

Finca Sobreno“Grapes of the Tinta del Toro variety selected by hand in our oldest vineyard.
The wine is preocessed in our modern installations and then aged in oak barrels which make Sobreno a unique pleasure for any lover of fine red wines” (information in the label).
12 months in american oak barrels, 12 months in bottles.
Bodegas Sobreno was founded in 1998. In the early 90s a group of Rioja Winemakers became interested in Toro, convinced that top class wines could be made from the local Tempranillo clone known as Tinta de Toro. The combination of Rioja know-how, modern technology, strict attention to detail and fine old vines plantings has led Bodegas Sobreno to success.
The winery has 1400 barrels and boast production capacity of 500,000 bottles a year. The principal winemaking consultant is Manuel Ruiz Hernandez, one of Rioja’s most respected enologist. The wineyard currently owns 80 hectares, of which about half are vines over 30 years old and divided into may small parts.
In addition the winery controls 155 hectares of independently owned old-vines plots. The wineyards are 100% Tinta de Toro.
Soil types are allovial with a thick clay subsoil and a mix of sand and gravel. Yields are quite low, averaging 4000 kgs./hectare.
Bodegas ~SobreñoThe wines.
Tinto Joven. 3 months in oak
Crianza. 7-8 months in oak
Reserva, 3 years in oak, plus 1 year in bottles.
“Intense dark red color. Blackberry, black cherry fruit on the nose, ripe and full flavored.”

Wine Advocate. 89 + points.
” This purple/black colored wine offers up a slightly restrained nose cedar, violets, licorice, and blackberry. Ripe and and layered on the palate, this powerful effort will evolve for 2-3 years and drink well through 2020.”
Beverage Tasting Institute. 89 points. ” Aromas of chocolate, strawberries, and vanilla cupcakes with a silky fruit-yet- dry medium to full body and a juicy, cedar, cracked pepper, and spiced accented finish>”
Stephen Tanzer. International Wine Cellar 88 points. “Bright. Pungeant aromas of red fruit, rose and fresh herbs. Slightly tart-edged, but the bright floral and red berry flavors show good intensity and focus. Turn softer and suppler with air and finishes with good clarity and lingering speciness. ”

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3.5.    2008    Finca Sobreno. Seleccion Especial 2008.  Tinta del Toro (Tempranillo). Bodegas Sobreño S.A., Toro, Castilla y León.  APV: 14.5%   $ 36.99

Sobreño - Seleccion Especial
Uva: Tinta de Toro. 14 meses en roble americano.
“Dark red color with dark purple tones. Powerful yet elegant nose, refined and stylish with ripe berry fruit, spicy complexity (clove, sandalwood, vanilla, chocolate). Muscular, elegant, yet silky smooth taste shows fruit preserves jam (blackberry, loganberry), chocolate truffle. Concentrated and rich, but not sweet with superb length. A good match for venison or wild boar with a fruit based sauce”. (label).

Stephen Tanzer. 91 points. “Opaque rubi. Exotic aromas of cherry-cola, blackberry preserves, vanilla, and potpourri. Weighty red and dark berry flavors are sweetened by vanillin oak and sharpened be cracked pepper and spice. The cola and floral notes build with air and carry through a long, sweet, quietly tannin finish”.

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3.6.     Museum Real Reserva. Cigales.    100% Tinta del Pais (Tempranillo)   Anthony Murphy.     Cigales, Castilla Y León.  APV.: 14 %   $ 31

Museum RealWinemaker’s Notes:  Most famous as the predominant grape in the blended wines of Rioja, Tempranillo has emerged as a potential star in regions as disparate as Australia and California. Tempranillo generally produces medium-bodied wines with juicy acidity and bright raspberry fruit enlivened by notes of dusty earth, dry herbs and leather.

A very careful selection of grapes harvested by hand, in old vineyards around Cigales, in the Ribiera del Pisuerga area. Aged for two years in French oak. A full rich wine, similar in style to Rioja, great value. From:  Http://www.pauladamsfinewines.co.uk.

4.    Aspects of the Production Regions

Castilla y Leon Wines DO'sThis tasting focus the main Producing Regions of Castilla y Leon that are Ribeira del Duero, Rueda, Toro and Cigales.

Wine production here was generally fairly basith until the 1980’s when Ribera del Duero won its DO status and started make its presence felt.

“Rueda

Rueda is located north west of Madrid in the region of Castille and Leon. Laid on a high, flat plain that’s served by the Duero river, Rueda has a continental climate that’s affected by the Atlantic.

Rueda Seal This area is prone to frost, freezing fog and high winds during the winter and spring and so growers elect to train the vines close to the ground. However, Rueda enjoys long hot summers, around 2,700 hours of sunlight and a low chance of drought.

 

Rueda has an excellent reputation for fine white wines made from the Verdejo grape, and approximately 90% of vineyards focus on this grape. According to Rueda’s laws, Macabeo and Sauvignon Blanc can be used in a white wine blend but Verdejo has to constitute the significant majority. Red grapes are permitted and more recently Rueda has been growing Cabernet Sauvignon, Merlot and Garnacha aside from the traditional Tempranillo.  From http://www.waitrosedirect.com.

Rueda  DO obtenida en 1980. Marques de Riscal promovio la zona con inversiones en 1972. Vinos blancos son la especialidad con uvas Verdejo y Viura. Para poner Verdejo en la etiqueta los vinos tienen que tener 85% de esa uva. Si aparece como Rueda tiene que tener 50%.
Los verdejos han sido producidos desde hace mucho en la region de Rueda. La cepa se origino en el norte de Africa y se trajo a Rueda en el siglo XI. Originalmente se hacia un vino fuerte oxidado tipo sherry. En 1970s Marques de Riscal con la colaboracion de Emile Peynaud comenzo a desarrollar un vino blanco fresco con esta uva. En 1980 los vinos blancos Rueda ganaron DO.
Los vinos verdejos son aromaticos, suaves, y full bodied. Las uvas se cosechan en las noches para evitar la rapida oxidacion que se produce con las altas temperaturas en setiembre.
Uva Tempranillo.
Originaria de Espana desde la epoca de los Fenicios. Principal uva en Rioja donde se la llamo la “noble grape”.
Madura varias semanas antes que otras cepas de ahi el nombre. A menudo se mezcla con Grenache y Carignan (se llama mazuelo en Rioja).
Normalmente plantada en lugares altos produce vinos con aromas y sabores de berries, plums, tobacco, vainilla, cuero y hierbas.
En 1990 hubo un renacimiento de esta uva gracias a bodegueros espanoles que probaron que podria dar buenos resultados fuera de Rioja principalmente en Ribera del Duero, Navarra y Penedes.
Tempranillo es una de las pocas uvas que se adapta a un clima mediterraneo. Constituye 90% de los vinos en Ribera del Duero y es la uva principal en los blends de Rioja. En Portugal se conoce como Tinta Roriz. Se conoce como Tinta del Pais en Ribera del Duero y Tinta de Toro en Toro.
Quality and Typicity
from the http://www.dorueda.com, The Official Website of the apellation.
The Denomination of Origin Rueda was approved by the Ministry of Agriculture on January 12, 1980; it was the first Denomination of Origin to be approved in the Region of Castilla y León, after years of hard work in order to earn acknowledgement and protection for its autochthonous grape variety: the Verdejo.

The Denomination of Origin Rueda possesses exceptional natural resources for the production of top-quality wines. Specialised in making internationally renowned white wines. Also, from the 5 of August of 2008 the red wines and rosé areprotected by the Denomination of Origin Rueda.

The production area included in the Denomination of Origin Rueda is located in the Region of Castilla y León and consists of 74 towns and villages, 53 of which are located south of the province of Valladolid, 17 to the west of  Segovia and 4 north of Ávila.

The different grape varieties grown here are irregularly scattered over the several municipal districts comprising Rueda Appellation of Origin. However, it is the area found within the boundaries of La Seca, Rueda and Serrada where vineyards are in a higher proportion and greater intensity.

There is only one D.O. in the region of Rueda, which is “Rueda D.O.”. Within the D.O. there are many styles of wine, and these styles each get their own back label. Learn about these styles and their corresponding black labels here.

Toro

Toro  es una denominacion de origen (DO) para vinos en la provincia de Zamora, la cual esta al Nordeste de Castilla Leon. El area cubierta por la DO esta en el SE de Torola provincia de Zamora e incluye las areas conocidas como Tierra del Vino, Valle del Guarena, y Tierra del Toro. Hace frontera con las areas de Tierra del Pan, y Tierra de Campos. Hay 8000 hectareas plantadas con vinas de las cuales 5500 estan registradas en el Consejo Regulador de la DO.
Clima. La DO tiene un clima continental extremo (veranos largos y calientes, inviernos muy frios). Temperaturas varian desde – 11C en invierno a 37c en verano. Llueve alrededor de 350-400 mm por ano. Las horas con sol van de 2600 a 3000 por ano.
Suelo. Esta formado por sedimentos de arena, arcilla, y lime lo cual produce un suelo obscuro (lime-bearing) con arena fina.
Variedades autorizadas. Tinto. Tinta del Toro (Tempranillo), Garnacha.
Blancos. Verdejo, Malvasia.
Vinos producidos ( 100%) Tinta de Toro.

  • a. tintos jovenes. Mejor tomarlos en el ano.
  • b. Roble. tintos jovenes envejecidos entre 3 y 6 meses (pueden tener un poco de Garnacha)
  • c. Crianza. envejecidos por los menos 2 anos, de los cuales al menos seis meses en barriles de roble.
  • d. Reserva. envejecidos por lo menos 3 anos de los cuales al menos un ano en barriles de roble.
  • e. Gran reserva. Envejecidos por lo menos 5 anos, de los cuales al menos dos anos en roble.

Los vinos rosados son hechos con 50% Tinta del Toro y 50% Garnacha.
Los blancos se hacen con 100% Verdejo o 100% Malvasia.
Historia de la region.
Se hace vino en Toro desde el siglo I AC cuando los griegos le ensenaron a las tribus Celtas locales. En la Edad Media los vinos de Toro fueron los primeros en ser comercializados en la region del rio Duero.
El rey Alfonso IX le cedio tierras a varias ordenes religiosas con el entendido que plantarian vinas y muchas de las 40 iglesias que existen en la ciudad de Toro fueron construidas gracias a la riqueza generada por el comerco de vinos.’
Los vinos de Toro comenzaron primeramente a ser vendidos en Sevilla y Palencia a medida que su prestigio crecia. Muchas bodegas fueron construidas bajo tierra para obtener mejores vinos y control de temperatura.
La DO Toro fue creada eb 1987.
A fines del siglo XIX se exportaban grandes cantidades de vinos de esta area para Francia durante la crisis de la phyloxera lo cual no afecto a Toro protegida por el suelo arenoso.
Los vinedos de otras regiones de Espana fueron sembrados con las vinas provenientes de Toro.

Ribera del Duero

     Ribera  del Duero is a Spanish Denominación de Origen (DO) located in the country’s northern plateau and is one of eleven ‘quality wine’ regions within the autonomous community of Castile and León.[1] It is also one of several recognised wine-producing regions to be found along the course of the Duero river.
The region is characterised by a largely flat, rocky terrain and is centred on the town of Aranda de Duero, although the most famous vineyards surround Peñafiel and Roa de Duero to the west, where the regional regulatory council or Consejo Regulador for the denominación is based. Text from Wikipedia.

Ribera del DueroRibera del Duero is home to the world-famous and highly-prized Emilio Moro, Cepa 21, Vega Sicilia and Tinto Pesquera wines and is dedicated almost entirely to the production of red wine from the Tempranillo grape.
Ribera del Duero was named wine region of the year 2012 by the prestigious Wine Enthusiast Magazine.

Cigales

The Cigales wine region is situated in the province of Valladolid and Palencia and covers an area of 2,600 hectares. The Cigales wine region consists of 37 vineyards (Bodegas), which produce 5 millon liter of wine annually. http://www.espanovino.com

This region within the Castilla y Leon province runs along the Pisuerga river. Wine-making dates back many centuries, having quenched the thirsts of the nobility and religious disciples who lived in the many castles and monasteries that dot the countryside. Cigales was finally awarded D.O. status in 1991.

Cigales has a very hot and dry continental climate. This is a region now mostly known for its rosados of Tinto del Pais (Tempranillo) and Garnacha, with quality red wines made from the same grapes. A small amount of white wine production is produced from Verdejo and Albillo. – Description from Amanda Schuster (snooth.com)

Cigales is a Spanish Denominación de Origen (DO) for wines located to the north of Valladolid (Castile and León, Spain) along both banks of the River Pisuerga.

Cigales

It includes several municipalities, including Valladolid itself, Dueñas, Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Trigueros del Valle and Valoria la Buena. The DO has an extension of 574 km² and is at an altitude of 750 m above sea level. It is a relatively recent DO, having been created in 1991. Wikipedia.com

Terroir at Bodegas Museum, Cigales

Like other DOs in the region, Cigales supplied Valladolid and other cities with wine during the Middle Ages. While Toro supplied red wine and Rueda white wine, Cigales specialised in clarets and rosés. These wines were made until recently in underground cellars, which were often shared by small wine-makers (bodegueros) and which were excavated to depths of over 10 m.

.o0o.

Money can’t buy happiness

07 Monday Jan 2013

Posted by Cecilio Augusto Berndsen in Humor, Member's Forum

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money

Money can’t buy happiness, but it can wine that is the same thing!

Virginia vintners get a proper nod – article of D. McIntyre summarized by J.L. Colaicovo

18 Thursday Oct 2012

Posted by Cecilio Augusto Berndsen in Member's Forum, Opinons, Wine Regions

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Dave McIntyre, governors cup, Steven Spurrier, virginia

Virginia vintners get a proper nod

Virginia vintners get a proper nod

by Dave McIntyre, Washington Post, October 15, 2012    to read the full article click here

Estimados amigos del GN:

Resumen hecho por L.L. Colaicovo

Para aquellos que no han tenido oportunidad de leer el WP de hoy les hago llegar un resumen muy ilustrativo sobre los vinos de Virginia tema sobre el cual hemos

J.L. Colaiacovo

estado muy ocupados. Creo que es un excelente articulo de Dave McIntyre.
Recientemente el gobernador de Virginia organizo en Richmond a Wine Summit. El invitado de honor fue Steven Spurrier que escribe sobre vinos para la revista Decanter y que se hizo famoso al organizar el Paris tasting en 1976 y que puso los vinos de California en el mapa mundial del vino.  Datos de la película que conta el Paris tasting en 1976 puedem ser vistos en el blog de Club del Vino – haga click aqui (Bottle Schock) para ver datos sobre Bottle Schock, el filme que hizo S. Spurrier mas famoso.
Con un comentario interesante endoso los vinos del estado: “Virginia makes wines I like to drink”. “They are not flashy or over-extracted. They call for a second glass. It is not very often with some of those big, burly 15.5% alcohol wines from California that I even want half of the glass in front of me”. People in Virginia ignore what is in their backyard.
1. “Virginia is a national contender”
2. “He became a fan of the wines of Barboursville, Breaux, Keswick, King Family, Veritas, and Williamsburg wineries.”
3. “Here on the East Coast with its cooler, more humid climate, Virginia makes quite different wines. This is in my view a strenght”.
4. “As for grape varieties, he endorsed viognier as Virginia’s calling card for whites, and cabernet franc and petit verdot as its strongest reds. Few wine regions in the world make a varietal petit verdot.”
5. “He also praised nebbiolo and petit manseng (a variety from southwestern France). Esta uva es un componente del Tarara 2010 Honah Lee white que probamos en el GN.
6. “Blended reds are arguably Virginias’s strongest category.”
7. Vinos recomendados:
a. Viognier. Veritas 2011, Barboursville 2010, Chrysalis 2011
b. Chardonnay. Ankida Ridge2011, Linden Hardscrabble 2009, Stinson Vineyards 2011, Chatham Vineyards Church Creek Steel 2009.
c. Petit Manseng. Chester Gap 2009 Cuvee Manseng, Horton 2008
d. Cabernet Franc. Baroboursville 2010, Michael Shaps 2008, Glen Manor 2010.
e. Petit Verdot. Veritas 2010, Linden 2009, Ingleside 2008.
f. Bordezux blends. RdV Lost Mountain 2009, Boxwood Topiary 2010, Potomac point Heritage Reserve 2009.
Es bueno guardar esto en el blog. Amigos con nuestro tasting estuvimos muy bien.
Saludos. Juan Luis.

Tasting No. 24 – October 11, 2012 – Tempranillos

11 Thursday Oct 2012

Posted by Cecilio Augusto Berndsen in Tasting Meetings, Uncategorized, Varietals, Wines

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Ribera de Duero, Rioja, Spain, Tempranillo

 

 

Contents of this Post:

  • Presenters and Participants
  • Menu
  • Wines
  • Tempranillo
  • Comments of the GN Members

____________________________

Presenters and Participants:

Miguel Segovia and Carlos Paldao were responsible for the selection of wines and the menu.

Present were: Juan Luis Colaiacovo, Italo Mirkov, Alfonso Sanchez, Carlos Paldao, Orlando Reos, Jose Agustin and Cecílio Augusto Berndsen

____________

Menu:

Variety of Tapas, Cheeses with Cold Cuts (Miguel Segovia selection)  and the entree:  Braciole di Maiale Ubriache. Broad choice of desert.

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Tempranillo:  Wines from Spain

1. Aperitif: Jerez

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2. 2010 Vina Mein Ribeiro,   80% Treixadura, 10% Godello, 5% Loureiro, and 1% to 2% each of Albariño, Torrontés, Albilla and Caiño,       White Wine from Ribera del Duero, Spain. APV: 12%  $ 19 (sold out)

Winemaker’s notes:   With the help of the ancient varietals of Galician white grapes, including Godello and Loureira (along with small amounts of Albariño, Torrontes, Albilla and Caiño), this wine is an aromatic, tasty and deliciously refreshing Viña Mein.

critical acclaim:         Wine Advocate:  91 points:   “The 2010 Vina Mein is composed of 80% Treixadura along with 6 other varieties fermented and aged sur lie in stainless steel. Tropical aromas, honey, melon, and mineral inform the nose of this dry, complex, vibrant white. With excellent volume and precision balance, this lengthy effort will provide pleasure over the next 5 years.”

International Wine Cellar   91 Points:   Pale yellow-gold. Fresh melon and fig aromas are complicated by notes of peach pit and licorice. Impressively complex and lithe, with penetrating citrus and pit fruit flavors braced by dusty minerals. An herbal note builds with air and carries through the long, dry, sharply focused finish”

_________________________

3. 2009 Finca la Mata,   100% Tinta del Pais (Tempranillo), Isaac Fernandez Seleccion, Ribera del Duero D.O.  APV: 14%, $ 22


Winemaker point: Produced from 100% Tinta del Pais from two different vineyards with an average age of 60 years old. Production methods are very similar as for the Rios de Tinta with hand harvested fruit sorted prior to destemming and light crushing. Cooled pre-fermentation maceration helps to attain a deep color and intense fruit aromas. Native microbes are encouraged to complete both alcoholic and malolactic fermentation. There were

no additions of yeast or malo bacteria. The wine was aged for 8 months in 225 liter barrels prior to assembling the final blend.

The Wine Enthusiast   90 points:   Packed tight with power and minty, earthy berry aromas that come with a dry dustiness. Feels ripe and proper, with a slight tannic grab and full but fresh flavors of wild berry, cassis, cocoa and oak. On the finish, chocolate and dry spice flavors take over, yielding a pleasant, complete whole. Drink now through 2015. Issue 2505, May 2012.

Wines and Spirits Magazine, 91 points:  Taking the freshness of the 2009 harvest to an extreme, this tempranillo seems built on a framework of heavy-duty tannins enmeshed with equally potent acidity. They combine in a refreshing red to decant for a steak. Issue 3103, June 2012.

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4. 2005 R. López de Heredia Rioja Crianza Viña Cubillo , Tempranillo (65%), Garnacho (25%), Mazuelo and Graciano, all from winemaker vineyards. La Rioja, La Rioja Alta.  APV: 13%  $ 24

International Wine Cellar, 91 points :    Deep red. Highly perfumed aromas of cherry, raspberry and baking spices, plus a hint of mocha. Sappy and seamless in texture, with very good depth and clarity to its spicy red fruit flavors. Fine-grained tannins come on late and add shape to the long, penetrating, spice-dominated finish. Pretty tasty right now but this elegant wine’s balance bodes well for aging.  September/October 2011.

Bill St. John, Special to Chicago Tribune:   Like layers of mille-feuille in scents, unfolding flavors, length of taste; super-refined, but lustily heady of perfume; wonderful. May 09, 2011.

_______________________________________

4.  2008 Bodegas y Vinedos Maurodos Prima Toro, 95% Tinta de toro and 5% Garnacha. Pedrosa del Rey, Valladolid. APV 14%, $ 24.

International Wine Cellar,   89 Points:    Glass-staining ruby. Blackberry and cherry aromas are complicated by licorice and black tea. Brighter red fruits appear on the palate, which also displays notes of violet and black pepper. Offers very good depth of fruit and a chewy texture, with firm tannins adding grip to the spicy finish. This benefits from some aeration.   September/October 2010

Wine Spectator,  87 points.   Robert Parker’s The Wine Advocate,  91 points.

_________________________________

5.   2001 Vina Ardanza Reserva Especial,  Tempranillo 80% with Garnacha 20%. La Rioja Alta. APV: 13.2%, $ 29

The Wine Buyer:    The 2001 vintage was exceptional in Rioja, producing intense wines full of flavors and tannins. In some cases it’s taken almost ten years for these wines to fully develop, and while this Rioja Reserva Especial 2001 is still quite young, has a complex bouquet of spice, vanilla and lavender aromas with a rich, sophisticated palate complemented by silky tannins. This is hands down one of the best wines we’ve tasted in 2012!

The Wine Advocate, 94 Points:    The current release is the 2001 Reserva Especial, a deeply colored wine with a lovely perfume of cinnamon, lavender, incense, balsamic, and black cherry. Medium-bodied, velvety-textured, and already complex, it will continue to evolve for another 5-10 years and offer a drinking window extending from 2016 to 2036. For those seeking immediate gratification, it has the virtue of being approachable now.

6. Vinho do Porto      kind offer from Carlos Paldao to the GN participants

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The Grape Tempranillo

Tempranillo, arguably the most famous of Spain’s native grapes, is a vibrant, aromatic varietal that offers spicy, red fruit aromas and flavors. The grape’s name translates to “little early one,” a moniker that references fruit’s early ripening tendency– Tempranillo thrives even with a short growing season.

The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain’s other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of “Crianza”, “Reserva” denotes more complex and concentrated wines, and “Gran Reserva” refers to the most intense wines, made only in the best years.

The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Convento San Francisco, and Pesquera.

In Portugal, Tempranillo is called Tinta Roriz, where it is used to produce wines that are fragrant and complex, with good color, body, backbone, and resistance to oxidation despite possessing only moderate acidity. The second most widely planted variety in the Douro region of Portugal, it is increasingly popular as a stand-alone variety for dry red wines. (Tinta Roriz is called Aragonez in Alentejo, where it is softer and more liqueur-like.)

Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal.  The WineAccess.com

__________________________________

Comments of the Members of the Group Notables

Comentarios de Alfonso Sanchez

2010 – Mein – Rivero. Galicia  Blanco mezcla no descrita de Torrontés, Godello, Albariño, Texadura, Albilla y Loureiro.

Color amarillo pálido transparente y lustroso.  Grandes aromas a frutas tropicales (banana, piña y mango o kiwi), Refrescante con abundante fruta y mineralidad que equilibra muy bien con si acidez.  Muy buen vino.  Alcohol 12%.  Precio $17.  Mis puntos 89

2009 – Finca la Mata – Rivera del Duero – 100 por ciento Tempranillo (Tinta del Pais).

Color granate o rojo rubí muy oscuro con tintes violáceos y naranja en los bordes (mediano envejecimiento).  Aromas a frutas rojas y negras, especies, madera y tabaco y café pronunciados.  Excelente balance entre acidez moderada, y taninos suaves y agradables.  Final medianamente largo y seco, no muy complejo.  .  Muy buen vino. Alcohol (14%)  Precio $16.  Mis puntos 89.

2005 – López Heredia – Rioja – Viña Cubillo – Tempranillo (65%), Garnacha (25%), el resto Mazuelo y Graciano.

El color ladrillo en los bordes revela claramente su añejamiento.  Rojo oscuro granate.  Más aromático a frutas rojas y negras que el anterior (por la mezcla), madera y vainilla típicos de los Rioja tradicionales. Excelentes taninos suavizados y moderados por la buena acidez y la fruta. Final largo y complejo (especies y frutas), notable por el tanino suave y no agresivo.  Un vino de bueno a excelente.  Alcohol 13%.  Precio $24. Mis puntos 89+.

2008 – Prima – Toro – Tempranillo (Tinta del Toro) 90% y 10% Garnacha (¿?)

Color rojo profundo más oscuro que los anteriores.  Aromas menos pronunciados que el anterior pero más afrutados y dulces (vainilla) y madera. Muy agradable balance con frutas negras al frente (ciruelas, chocolate, café).  Final excelente complejo y largo.  Alcohol (¿?).  Un vino redondo y excelente. Precio $17.  Mis puntos 90

2001 – Viña Ardanza – Reserva Especial –Rioja.  Tempranillo 80%, Garnacha 20%

Color rojo intenso y rubí con tintes naranja, transparente y brillante muy bonito.  Aromas a frutas negras, madera y café o especies.  Excelente balance, conserva su acidez y su fruta con taninos suaves.  Un final complejo y prolongado que deja sabores residuales  similares a sus aromas.  Un vino excelente.  Alcohol 13,2%.  Precio $30.  Mis puntos 90.

Mejor Calidad/Precio:   El Prima y el Mein.

______________________________________

Comentários de Juan Luis Colaiacovo

Estimados Miguel y Carlos:
Deseo expresarles con este e-mail mis sinceras felicitaciones por la agradable degustacion que nos ofrecieron a los ocho concurrentes en el dia de ayer. El material preparado y los comentarios sobre el mismo recibidos de Miguel fueron excelentes, ilustrativos, motivadores, y completos.
Los vinos que degustamos una muy buena seleccion y una buena “cross section” de los tempranillos espanoles. Cada botella mostro los atributos no solo de la region sino tambien del tipo de elaboracion. A mi particularmente me llamo la atencion el Toro asi como el ultimo degustado con el plato principal. Los companeros de mesa hicieron muy buenos comentarios en una reunion muy amena y prolongada.
La comida nuevamente un lujo. siendo los platos un “perfect match” para los vinos con lo cual estos se apreciaron mejor.
Ojala en las futuras degustaciones encontremos en los organizadores una dedicacion como en esta oportunidad. Despues de probar los vinos espanoles me entusiasma aun mas el ciclo de vinos espanoles previsto para 2013.
No se como se podra remediar a los fines del blog el hecho de que no contamos con los formularios de evaluacion.
Cordiales saludos. Juan Luis.

______________

Comentarios de Carlos Paldao

Querido Miguel:

Fue toda una experiencia compartir esta presentación contigo a pesar de mis limitaciones de tiempo y circunstancias!!!!!

Respetuosamente, sin tener certeza cual es tu especialidad académica (creo recordar vinculada tal vez con salud pública). sin vacilación alguna me atrevo a decir que tus condiciones didácticas son de excelencia. Me creo una voz autorizada en el tema. Nunca tuve vocación educativa. Por el contrario adolecí y adolezco de pasión educativa a lo que he dedicado 54 años de mi vida y sigo haciéndolo. Es por eso que, además de ejercer la docencia en todos los niveles y modalidades, me ha tocado ser decano, secretario académico en Argentina y director de educación en la Unesco y más tarde en la OEA. Aquí en USA me ha tocado —y sigo haciéndolo— evaluar departamentos y facultades además de su personal docente lo que me permite mantenerme actualizado en lo que dice relación con la apreciaición formativa y sumativa de las condiciones docentes.

En un momento determinado de tus glosas, comentarios y explicaciones me “desenchufé” del tema per-se del Tempranillo y me puse a seguir la línea del constructo de tu pensamiento expositivo esperando encontrar una laguna (o un océano) en el encadenamiento diversificado de tu exposición. NO encontré ni uno sola y a pesar de comentarios o digresiones que el encuentro requería, volvías al rumbo como los buenos capitanes de navío que no se dejan extraviar por los vientos erráticos!!!!

Una vez más, mis sinceras felicitaciones por el privilegio de haber podido participar de esta verdadera clase magistral.

Abrazos cordiales

Carlos

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