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Category Archives: Wines

Tasting No. 48 – Keuka Lake Vineyards Wines

29 Friday Jan 2016

Posted by Alfonso Sanchez in Tasting Meetings, Wines

≈ 1 Comment

Tags

Cabernet franc, Finger Lakes, Riesling

Image

PLACE AND DATE : Capri Ristorante  – McLean, VA -Date: February 10, 2016

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The Happy Vines of Finger Lakes

PRESENTER: Melvin (Mel) Goldman – Owner and Manager of Keuka Vineyards Winery

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Mel, Mona and Alfonso

 

 

 

 

 

Clarita andGermán
Clarita andGermán
Mel Goldman and Peter
Mel Goldman and Peter
Jairo, Orlando, Italo and Germán
Jairo, Orlando, Italo and Germán
Herminia and Mona
Herminia and Mona

 

 

TASTING TYPE: Blind for the withes

PARTICIPANTS:   Jairo Sánchez, Mario y Herminia Aguilar, Alfonso y Mona Sánchez, German Zincke, Álvaro López, Marcello Averbug, Clarita, Estrada,  Ítalo Mirkow, Orlando Mason, Peter Scherer. 

WINES SELECTION CRITERIA: The wines have been selected after consulting with Mel.  We will taste three Riesling (the forte of Keuka Vineyards and of the Finger Lakes Region) from two different plots and different years and a Cabernet Franc that has just bee given a high rating by the Wine Enthusiast.

THE WINE LIST:

  1. 2013 Evergreen Lek Vineyard – Dry Riesling
  2. 2014 Falling Man Vineyard – Dry Riesling
  3. 2011 Falling Man Vineyard – Dry Riesling
  4. 2014 Cabernet Franc

THE MENU

  1. Calamari al Guazzetto (Calamari, tomato sauce and toasted bread)
  2. Arugula and lettuce salad
  3. Grilled Trout with grilled vegetables
  4. Chicken Capri (Chicken breast sautéed with eggplant, fresh tomatoes, mozzarella and Rosemary sauce)
  5. Dessert and coffee

WINES EVALUATION BY THE PARTICIPANTS

Mel is truly dedicated to the highest quality standards both in respect to the vineyard management, the processing of the grapes  and the elaboration of his wines.  He made of this tasting a remarkable learning experience for the participants by giving insights and unknown details of vineyard and winery operations.   We even had the chance to taste wines from the tank (still in process) and one Vignoles.  We tasted in total five Rieslings and the cabernet Franc. The Rieslings were considered at par of the best from Germany or Alsace .  The Cabernet Franc was judged the bet of the lot by the participants in tight competition with the Rieslings.   The participants rated all the wines with high marks between 90 and 91 points as follows:

  1. 2013 Evergreen Lek Vineyard – Dry Riesling – 90.2 pts
  2. 2014 Falling Man Vineyard – Dry Riesling -90.0 pts
  3. 2011 Falling Man Vineyard – Dry Riesling -90.7 pts
  4. 2014 Cabernet Franc – 91.2- pts

THE WINES 

(Notes taken from: https://www.klvineyards.com/)

Evergreen lek
falling man 2014
2011 Falling man
Cab Frank

2013 Evergreen Lek Vineyard – Dry Riesling

This Riesling derives from a 2 acre vineyard planted by the estate in 1999 on the western slopes overlooking Keuka Lake. Its character is always fruity and complex. The grapes are hand-harvested and fermented at cool temperatures. In 2013, the wine was naturally fermented over a five-month period. The wine’s total acidity is 8g/l and the rs is 4g/l.
Its nose is a bouquet of green apple and white peach with just a hint of licorice. Its luscious, stone fruit mouthfeel with a touch of sweet lemon is followed by a long, but light finish that lingers. Pairs wonderfully with duck, foul or an ever so slightly spiced curry. This wine is vegan friendly.

2014 Falling Man Vineyard – Dry Riesling

From our flagship vineyard, this 2014 is a great representation of the Falling Man land. Mineral-driven and focused citrus notes let the wine pop with a refined brightness. Pair this wine with a spicy Mexican dish or a bowl of hot guacamole. Limit of 3 bottles per customer.

2011 Falling Man Vineyard – Dry Riesling

Peach and honey at the forefront with strong spice undertones, the mouth delivers a rich fruit flavor ad excellent tannin structure. Wine Spectator and Wine Enthusiast 90 pts.

2014 Cabernet Franc

Wine Enthusiast Editor’s Choice and 91 pts.

REGIONAL AND VARIETIES NOTES

Read about the wines of finger lakes here: https://clubvino1.com/members-corner/the-wines-of-finger-lakes/

Recorrido de los Vinos Españoles en 2013

06 Thursday Feb 2014

Posted by Alfonso Sanchez in Member's Forum, Wine Regions, Wines

≈ Leave a comment

Por Miguel Segovia

SpainFlagMiguelSegoviaReconociendo que las diferencias climáticas y variedad de suelos hacen de la Península Ibérica un lugar privilegiado para la producción de vinos de características muy distintas, al iniciar nuestra exploración de los vinos de España, partimos nuestro recorrido dividiendo a España en seis regiones, que por sus características geográficas y climáticas, nos ayudaran a conocer sus diferentes variedades y estilos de vinos:

  1. Noreste/ Galicia.  En la costa sus albarinos y en el interior en Bierzo y Valdeorras, sus Godello y Mencia.
  2. El valle del Duero y sus vinos de Cigales, Toro y Rueda
  3.  La meseta central. Castilla la Mancha, Madrid y Valdepeñas
  4. El Valle del Ebro.  Rioja, Navarra y Cariñena
  5. Andalucía.  Su jerez y manzanilla
  6. Cataluña.  Cava, Priorato y Penedés

Estimo, apreciamos cómo los vinos españoles, han ido adquiriendo mayor calidad y que hoy día compiten en el mercado mundial, con ventaja en relación a su costo y calidad. También pudimos apreciar como los tempranillos varían de acuerdo a su procedencia, caracterizándose en tres estilos; los de Castilla, más ligeros, los de Rioja, mas balanceados, finos y de medio cuerpo, los del Duero, con más cuerpo y densos.

Como sus variedades blancas nos brindaron agradables y refrescantes vinos de verano y buenos compañeros de comida de mar.

O sea que el vino tiene que saber a la uva o uvas de que está hecho y reflejar el estilo y características del lugar en donde es hecho.

A lo que no pudimos llegar fue a la región de Cataluña, y la costa norte del Mediterráneo.

Cataluña, una región con un espíritu independiente. En donde su vinculación con el vino data del siglo IV AC cuando barcos fenicios llegaron a las costas catalanas cargadas de ánforas, de piedra para los vinos de calidad y de cerámica para los vinos corrientes, con el propósito de trocar metales por vino a los etruscos.  Posteriormente la colonización, griega, romana, musulmana deja huellas y marca su historia del vino.

Recordemos como la cultura mediterránea del vino tuvo uno de sus ejes cardinales en el Penedés (la vía augusta, aorta comercial del comercio internacional romano atraviesa el Penedés) y en donde a su vez confluyen los caminos vinarios  del Ebro, Duero, Ródano y Guadalquivir.

En la actualidad sus DOs comprenden app. 60.000 viñedos, en Cataluña, Emporda, Costa Brava, Costers del Segre, Penedés, Monsant, Priorato y Cava. Y sus vinos tinos no son principalmente tempranillo sino garnacha y cariñena, y su blancos macabeo y parellada y su estilo es espumante (cava) producido con el método champagnois

Destacan dos de sus regiones Priorato y Cava

Priorato

Junto con Rioja son las únicas dos regiones DOC (dominio de origen calificado) en España. Su nombre “Priorato” tuvo su origen en la edad media, cuando un minero tuvo un sueño, en donde las laderas empedradas se convirtieron en una escalera al cielo, por donde ascendían y descendían los ángeles.

En el siglo XI se fundó en ese sitio un monasterio cartujo, que fue conocido como “La Scalla de Dei”, y que por la importancia y relevancia de la presencia de los frailes, fue conocido como  “priorato “, derivado del español “ prior “.

Priorato es remoto y rocoso, su terroir es único y sus suelos muy pobres y sus cosechas de bajo rendimiento y gran extracto, y en donde el suelo  conformado por piedras de pizarra que parecen venas de cuarzo resquebrajadas se le conoce como “llicorelas”, los cuales imparten acentos de mineralidad a la vid.

Vinos de cuerpo, color oscuro y definido y aptos para el añejamiento.

Sus uvas la garnacha y la garnacha peluda, la cariñena, syrah y cabernet sauvignon, y en donde predomina el estilo Bordeaux. Pocos viñedos siguen la tradicional clasificación de crianza, reserva y gran reserva, lo usual es la “ vi de guarda” 18 meses en barril y 6 meses en botella.

Pocas regiones como esta tienen la capacidad para la elaboración de unos vinos excepcionales por su estructura, graduación y fuerza, que hoy día son considerados como las joyas más cotizadas del vino español

Algunos de los productores a tener presentes: Palacios, Pastrana, Jose Luis Perez, Rene Barbier, Mayol, Llicorella, Igneus, Celler Mas de les Pereres y otros.

Penedés/Cava

De espalda las montañas empinadas del macizo de Monserrat y al frente el Mediterráneo.  Su clima y suelos de magníficas condiciones para el cultivo de la vid.

Región de Posición de vanguardia en la tecnología del vino: elegantes espumosos (cava ), blancos secos y aromáticos, intensos chardonnay de crianza, rosados frutales y buenos tintos de gran prestigio y calidad.

Sus cavas producidos por el método “champanoise“ desde 1872, por la bodega Codorniu de don Jose Raventos. En sus inicios se conocía como “xampany” o sea champan.  Posteriormente al reconocerse que aunque similares no eran parecidos y por lo tanto merecían su propio nombre cava.

Cava no es un espumante que busca ser champagne. Tienen muchas coas en común como su método de elaboración y los estilos (brut, extra brut, dry, demisec ).  Pero se diferencian en que cava es un vino producto exclusivo de uvas blancas y el champagne es un maridaje de blancas y tinta.  Su terroir y clima no tienen semejanza, en su añejamiento el champagne lo hace por 15 meses y el cava por 9 meses.

Pero tal vez la diferencia más importante es la imagen que el consumidor tiene.  Se podría decir que el champagne históricamente se relaciona con momentos de gran celebración  y casi una bebida de lujo, en donde su maridaje se da con el caviar.

En España, la cava, es un vino de fiesta, de brindis de momentos para festejar y recordar, la manera perfecta de empezar una noche de verano, acompañada con un pan con tomate o un buen queso. Indispensable en un bautizo, en donde hasta el niño que se bautiza lo prueba.

Recordemos que cuando se recorren las calles de Barcelona, hay lugares de tapas y casi el mismo número de “champagnerias”

Los Vinos de las Fiestas

28 Thursday Nov 2013

Posted by Alfonso Sanchez in Member's Recommendations, Wines

≈ 2 Comments

COMO SE HIZO LA LISTA

Esta lista se ha elaborado con base en los vinos que los socios de Club compartieron con familias y amigos durante las festividades de fin de año en 2013 desde el día de Acción de Gracias hasta la Noche Vieja y que generosamente les recomiendan a sus amigos amantes del vino. La lista se irá completando a medida que se reciban nuevas recomendaciones.  Ver La Lista

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

≈ Leave a comment

Tags

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
.
2.2.  2012 Terraplen rosado Garnacha (Crianza). Nuevos Vinos. Navarra, V. Ebro. APV: 13.5, $11
.
2.3.  2003 Viña Gravonia White Crianza. Viura. R. Lopes de Heredia, Rioja Alta, Rioja. APV: 12.5%,  $ 25
.
2.4.   2010 Castillo de Monséran Garnacha. Cariñena, Aragon. APV: 12.5%, $ 9 Total Wine
..
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.
.
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 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

≈ Leave a comment

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.

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Videos: Castilla y León with focus on Vale del Duero

10 Sunday Feb 2013

Posted by ClubVino in Wine Regions, Wines

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Tags

Castilla y Leon, Cigales, Ribera del Duero, Rueda, Toro, Vale del Duero

Castilla y LeónVideos: Castilla y León with focus on Vale del Duero

To watch the videos click the arrow

Castilla y León, la comunidad autónoma más extensa de España:

The Wine Brothers – The Wines of Ribera del Duero

The Wine Brothers – Wines of Rueda & Toro 2

Bullish on Toro! The next hot wine from Spain

Terroir at Bodegas Museum, Cigales

Wines From Ribera Del Duero In Spain


Finca Sobreño

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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Tags

Ribera de Duero, Rioja, Spain, Tempranillo

 

 

Contents of this Post:

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

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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

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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”

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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.

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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.

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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

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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.

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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.

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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

French versus Argentine Malbec: You be the Judge

06 Friday May 2011

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

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French versus Argentine Malbec: You be the Judge
(The Washington Post, 11/May/2011).
Aporte de Juan Luis
Todo indica que mañana tendremos un lindo día primaveral para la degustación de Malbecs. Hace unos días mi amigo Dave McIntyre me prometió que publicaría un artículo sobre Malbecs antes del jueves. Hoy cumplió y tenemos un artículo en el WP. Les hago un resumen:
1. “At Vinexpo 2009 a parade of Argentine winemakers came by to sample ‘the French Malbec’. It was a remarkable scene, a French wine region on the counterattack against a New World upstart that had stolen its marketing thunder by producing a wildly successful wine with the same grape whose French version had languished in obscurity.”
2. “In France, Malbec has an identity crisis. It traditionally was grown in 30 provinces and had almost as many names. The Bordelais called the grape “malbec” and made it part of their traditional blend, but it fell increasingly into disfavor because it was difficult to ripen in the humid climate. In the Loire it is known as Cot but plays a second fiddle to cabernet franc. Its most hospitable ground is in Cahors, midway between the Atlantic and the Mediterranean, where it traditionally was known as Auxerrois. This diversity of nomenclature is no big deal for the French, who emphasize wine’s region of origin over grape variety. But the rest of the world went the other way, and Malbec became known as the grape of Argentina, and the Andes foothills seen as its natural homeland.”
3. ” Argentina also invested heavily in Malbec and now grows more than 70% of the world’s production of that grape. France is a distant second, with just under 20%.”
4. ” The winemakers of Cahors responded to Argentina’s success by embracing ‘Malbec’ as the name of their grape and displaying it prominently in the label. They have also increasingly bottled their wines as 100% Malbec, though the appellation law allows some merlot and tannat in the blend.
On the other hand the Argentines are beginning to appreciate what other grapes can contribute to Malbec’s finesse”.
5. “Buy a bottle of Cahors and one of your favorite Malbecs from Argentina at a comparable price, and compare the two. They are likely to be strikingly different. Argentina tends toward a polished New World style, with new oak prominent to varying degrees and what I call disappearing tannins by which I mean you can sense them in the inherent structure of the wine but you don’t necessarily feel them on your tongue and teeth.
The French expression on the other hand, is more earthy. New oak is not a prominent. The flavors and textures are a bit more rustic and chewy, and they often get even better a day or two after the cork is pulled.
And yet both Cahors and Argentina feature Malbec’s essential flavors of blueberry, cherry, and plums. One style is not necessarily better than the other; they are just delightfully different.”
El autor del excelente artículo recomienda los siguientes Cahors (dice que no recomienda nada de Argentina ya que todos son buenos):
a. Clos La Coutale Cahors 2008. $ 18
b. Cosse Maisonneuve Le Combal $ 22
c. Mission La Caminade Malbec-Merlot $ 10
d. Cedre Heritage Malbec 2009 $ 15
e. Cotes d’oit Cuvee Tradition 2008 $ 10
f. Chateau de Gaudou Tradition 2008 $ 12
Espero que la información les resulte de interés y de valor para la degustación de mañana

Paisaje de Tupungato 2004

04 Wednesday May 2011

Posted by ClubVino in Member's Forum, Wine Regions, Wines

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Paisaje de Tupungato 2004. Finca Flichman, Mendoza, Argentina.

Juan Luis Colaiacovo

La Finca Flichman es una bodega tradicional y muy establecida en Mendoza con propiedades en Barrancas y Tupungato. Hace un poco tiempo fue comprada por el Grupo Sogrape de Portugal que es conocido por la producción de los Portos Ferreira y Offley. También producen los conocidos vinos Mateus. El grupo es propiedad de la familia Guedes.

La bodega tiene una larga lista de marcas en el mercado tales como: Dedicado, Paisajes, Expresiones, Gestos, Reserva, Misterio, Finca Flichman Oak Aged, Extra Brut, etc. El vino Paisaje de Tupungato conjuntamente con el vino Paisaje de Barrancas solo se produce en los años en que la calidad de la uva ha sido excepcional. Es también un homenaje al “terroir” (Tupungato, Barrancas). Tiene 15% de alcohol, y es una mezcla de Malbec, Merlot, y Cabernet Sauvignon. Producido en 2004 tiene buen envejecimiento. Ha sido premiado en diferentes concursos internacionales. La edición 2001 ganó medalla de plata en concurso en Londres.

La edición 2002 gano medalla de oro en la 5a edición de cata en Londres. En 2005 fue premiado como el “best Argentine blend”. Las notas de cata indican lo siguiente: “Plain red color with blue tints. Ripe red fruits, plums, and red currants in oak aromas. Concentrated flavor, sweet tannins, complex finish.” No he conseguido saber el porcentaje que tiene de cada uva esta edición. Si el vino es bueno sería una demostración que la uva Malbec cuando combinada con otras puede producir buenos vinos.

Tasting No. 11 – April 14, 2011 – Wines from Italy

14 Thursday Apr 2011

Posted by Alfonso Sanchez in Tasting Meetings, Wines

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ImageCAPRI RISTORANTE

April14, 2011

CONTENIDO

  1. Presentadores
  2. Participantes
  3. Lista de Vinos y Menú
  4. Información Sobre los Vinos
  5. Notas Regionales
  6. GN Ratings for this tasting

PRESENTADORES

Italo Mirkow

PARTICIPANTES

Mario Aguilar,  Hugo Benito, Jorge Beruff, Juan Luis Colaiacovo, Orlando Mason, Italo Mikow, Carlos Paldao, Alfonso Sanchez,  Miguel Segovia.

LISTA DE VINOS

  1. Botter Prosecco Spago NV – Prosecco
  2. Calea Nero d’Avola Sicilia 2009 – Sicily
  3. La Castellina Chianti Classico 2007
  4. Azienda Agricola Villa Lanata Barolo Lo Zoccolaio 2005 – Piedmont

INFORMACIÓN SOBRE LOS VINOS

Spago ProseccoBotter Prosecco Spago NV – Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — today can be made only from Glera grapes (previously also known as Prosecco grapes). Glera grapes are grown in several regions of Italy but, Prosecco (today a DOC) can be produced only in the regions of Friuli Venezia Giulia and Veneto in Italy, traditionally into the Friuli Grave region for the Friulian Prosecco and in all Veneto but especially in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso for the Prosecco from Veneto.

Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie (after the ancient VenetianRepublic) and the biggest DOC producer of the three. Although the Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the famous Soave wines. The region is protected from the harsh northern European climate by the Alps, the foothills of which form the Veneto’s northern extremes. These cooler climes are well-suited to white varieties like Garganega (the main grape for Soave wines) while the warmer Adriatic coastal plains and river valleys are where the renowned Valpolicella, Amarone and Bardolino DOC reds are produced.

Prosecco is protected as a DOC within Italy as Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano and Prosecco di Valdobbiadene. From 2009, this will be promoted to DOCG status. To further protect the name, an association of traditional Prosecco growers is advocating a protected designation of origin status for Northern Italian Prosecco under European law. Unlike Champagne, its main commercial competitor, Prosecco is produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce. Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.

Winemaker’s notes: Prosecco wines tend to feature a light orchard fruit tone, recalling white peaches and pears, with bright acidity and light body. Many versions of Prosecco have a touch of sugar that adds fullness to the wine though there is a movement towards producing drier wines, particularly under the Cartizze denomination. You will need a wine key for Botter’s prosecco (as the bound, regular cork indicates). Why? Because this is what the Italians call frizzante. Unlike the méthode champenoise that in Italy makes spumante (fully sparkling), this frizzante (lightly sparkling) gets its bubbles from a closed tank, secondary fermentation that integrates the CO2 before bottling, not in bottle as its French cousin. This tank method is variously called the Metodo Italiano or the Charmat method. Italians practiced it long before Carlo Gancia adopted the Champagne method of secondary bottle fermentation in the 19th century. It is cheaper, with brief bubbles and delightfully simple.

Reviews:

Pale light yellow color, with fine perlage. Delicately fruity, slightly aromatic bouquet with hints of flowers among which honey and wild apple scents can be perceived. Well balanced and light body. Excellent as an aperitif, it matches perfectly hors-d’oeuvres and delicate first courses. Also wonderful with fish and shellfish.

Ratings: Wine Access: 3.00/5.00, Cork’d; 90/100

Price: $11.99

Caleo Nero davolaCalea Nero d’Avola Sicilia 2009 – Sicily has more vineyards than any of the other Italian regions competing with Apulia for first place as the largest wine producer.  One of Europe’s oldest viticultural regions still offers some pleasant surprises.  Sicily’s oenological history is an ancient one dating from the time when the island was part of Magna Graecia.  One usually associates fine wines with eastern Sicily and the areas near Mount Etna, but many new wineries have sprung up across the island. Sicily’s hilly and mountainous terrain with poor soil, intense summers and low rainfall favor Mediterranean wine agriculture.

Many grapes are made into raisins, used in local cooking, and Sicilian grapes also play a large role in creating dessert wines, which require a higher concentration of grapes and are consumed in smaller quantities. In fact, in the world of international wine, Sicily is renowned for the many outstanding dessert wines, such as the world-famous Marsala.

Though dessert wines account for about 90% of the total DOC production, good reds and whites are produced all over the island by both large producers and the smaller estates.  While some Sicilian winemakers produce well-known varietals like Merlot, Chardonnay and Sangiovese, others believe that the world is ready to be introduced to such indigenous varieties as Nero d’Avola, Nerello Mascalese, Inzolia and Catarratto.

 Nero d’Avola (“Black of Avola” in Italian) is “the most important red wine grape in Sicily” and is one of Italy’s most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.  “The Black Grape of Avola” appears to have been selected by growers near Avola (a small town in south east Sicily) several hundred years ago. Initially, it was confined to the southern tip of the island but more recently has spread throughout the island. The vine likes hot arid climates. The districts around Noto (above all Buonivini, Bufalefi and Maccari) and Pachino in the south of the province of Siracusa are reputed for the quality of their Nero d’Avola grapes.

Winemaker’s notes: Calea Nero d’Avola is a spicy, easy drinking red blended from fruit from multiple Sicilian sites. Boasting enticing aromas of violet, blueberry, wildflower, and anise, the palate delivers with ripe dark fruit, minerally earth, and cedar supported by gentle tannins. This wine combines the spicy exuberance of the southeastern coastal zones with the density and richness of the upland hills of the island’s western region.

Reviews: Deeply colored and with a beguiling bouquet of violets, blueberry and black olives, this wine draws one in with its warm and generous nature. On the palate the texture is smooth and elegant, and the finish unfolds with considerable complexity, revealing nuances of mineral earth, ripe dark fruits, and hints of cedar.

Calea is an ideal accompaniment to grilled and roast meats, hearty stews and tangy, hard cheeses such as manchego or reggiano parmegiano. Equally at home with pizza or prime rib, Calea’s hearty flavors, yet elegant framework, suit a wide variety of culinary occasions.

Ratings: not found for 2009

Price:  $9.99.  “This killer value is a staple summer sipper”

La castellina Chianti.jpgLa Castellina Chianti Classico 2007

La Castellina Chianti Classico 2007 is a red wine, made by La Castellina. Its origin is Chianti Classico in Chianti, Tuscany, Italy. It is made from the Sangiovese grape. It is produced from the 2007 harvest. Along with the Piedmont, Tuscany is Italy’s most important wine-producing area. Chianti, Brunello, Vino Nobile, and Vin Santo are known all over the world, as are the “Supertuscans,” a large group of important, high-quality reds born in the early 1970s and now representing some of Italy’s best wines. As Sangiovese is a fairly delicate variety in terms of the fragrances and flavors it offers, what ends up being added makes a major difference in the final profile of the wine. Climate and altitude also influence the nature of Sangiovese-based wines; wines made in hotter, drier parts of Southern Tuscany are fleshier than wines made in Chianti and other cooler, higher areas. With lesser clones and viticulture, Sangiovese tends to produce tannic wines, without great color. The best examples are highly aromatic, fragrant wines with nicely integrated tannic structure.

The Chianti region covers a vast area of Tuscany and includes within its boundaries several overlapping Denominazione di origine controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) regions. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labeled under the most basic designation of “Chianti” if their producers chose to do so. Within the collective Chianti region more than 8 million cases of wines classified as DOC level or above are produced each year. Today, most Chianti falls under two major designations of Chianti DOCG, which includes basic level Chianti, as well as that from seven designated sub-zones, and Chianti Classico DOCG. Together, these two Chianti zones produce the largest volume of DOC/G wines in Italy.

Winemaker notes: Dominated by fruity notes among which marionberry, cherry and red-bay fruits can clearly be distinguished. Among secondary and tertiary aromas, well harmonised scents of oak and spiced notes typical of Sangiovese emerge, especially pepper and cinnamon. Sangiovese’s claim to fame is its role as the heart of Chianti, Brunello and many Super Tuscan wines though it is gaining ground as a varietal wine around the globe. When grown in a suitable location the grape’s soft tannins, succulent acidity and moderately intense cherry and herb flavors make Sangiovese very easy to drink as well as supremely versatile at the dinner table.

Reviews: “Ruby-purple. Pleasant bouquet of violets, ripe blackberries, grape jam, and toasted sesame seeds. Ripe, extracted berry flavors ride the zippy acidity to a weighty finish marked by licorice, floral tones, and a hint of basil. A blend of 90% Sangiovese and 10% Canaiolo…” SWJ 07/10

I had been looking forward to the 2007 vintage from Tuscany, as it followed a very nice 2005 and a powerful, if not subtle 2006 vintage. 2007 was cool, unlike many recent vintages, so the wines have beautiful acidity, but also excellent fruit concentration, given the long growing season. All ingredients for some beautiful wines. And I am happy to report that there were many excellent Classico bottlings from 2007, brimming with fruit and displaying beautiful structure. Unfortunately, some vintners took a good thing and tried to make it better, as too many 2007s are very big with rich oak; these are powerful wines that often lack finesse. , Chianti Classico is a mid-weight wine and one that has many charming qualities about it. There’s nothing wrong with a Chianti Classico being drinkable when young and I look for most examples to be at their best in 3-5 years. This is what makes 2007 so special, as I believe the best wines (in terms of quality as well as balance) will be at their best in 5-7 years. That’s a nice bonus and a big positive for Chianti Classico, so why should producers try and change that? My wishes are that more producers make Chianti Classico and not something else.

Ratings: Wine Spectator: 84 points. *At the store “Total Wine” the advertisement of this wine states that Wine Enthusiast gave this wine 91 points.

Price: $17.99

Lo zoccolaio baroloAzienda Agricola Villa Lanata Barolo Lo Zoccolaio 2005 – Piedmont,Italy’s westernmost region with borders on Switzerland and France, is hemmed in by the Alps and the Apennines. The climate is rigid by Italian standards, with distinct changes of season.  Winters are cold with plenty of snow. Summers are for the most part hot and dry.  Spring and fall are temperate to cool with fog normal at harvest time  A majority of the region’s vineyards are located in the Langhe and Monferrato hills, which are connected to the Apennines in the southeast. But several wines of significance are also grown along the foothills of the Alps to the north between Lake Maggiore and Valle   d’Aosta.

An overwhelming majority of Piedmont’s wines derives from native vines. Besides the noble Nebbiolo, source of Barolo, Barbaresco, Gattinara and Ghemme, which are all DOCG, Barbera ranks as the most popular vine for reds, followed by Dolcetto, which is enjoyed for its mellow, round flavors. Brachetto makes sweet, fragrant bubbly red that is DOCG as Brachetto d’Acqui. Freisa and Grignolino lead a host of local varieties in rounding out the honor roll of reds. Still, among classified wines, whites represent about a third of the volume. First comes Asti, whose DOCG applies to both sparkling Spumante and the softly bubbly Moscato d’Asti. With an average annual output of nearly 60 million liters, the Asti appellation ranks second in volume to Chianti among Italy’s classified wines.  An established star is Gavi, a dry white made from the native Cortese grape and a recent addition to the DOCG list.

The Lo Zoccolaio 2005 is a red wine, made by Azienda Agricola Villa Lanata. Its origin is Barolo in Langhe, Piedmont, Italy. It is made from the Nebbiolo grape. It is produced from the 2005 harvest. Barolo is an appellation (DOCG,Denominazione di Origine Controllata e Garantita) in the Piedmont region in Northern Italy. The wines are made from the Nebbiolo grape and typically have a light color. In contrast, the taste is usually not light at all: tannins dominate the wine, especially when it is young.

A Barolo must have at least two years of aging in oak before bottling is allowed, and an additional year of aging in the bottle before it may be sold. A Riserva needs an additional 2 years of aging. Traditional Barolo then needs many years of cellaring before the tannins are soft enough for the wine to be ready to drink. Within a few years, the color changes from light/transparent red to orange/brownish. A Barolo often looks older than it is due to the brown color, but this is typical for the wine and does not affect its quality. But some of these wines just never seemed to get there: the tannins stayed hard and with the age, the fruit disappeared, leaving little to enjoy. Some producers (“modernists”) make wines that have a more fruity character and are more approachable when still young. The maceration takes days instead of weeks or even months, and temperature controlled fermentation in steel tanks gives the wines more color while at the same time minimizing the amount of tannins. The wines are often matured in small new oak barrels (barriques). Opponents object that these wines lack  the typical characteristics of Barolo. The Tree of Life, a symbol of balance and harmony, for the connection of heaven and earth, a symbol of renewal and the indestructible force of life is also the symbol for the winery and Zoccolaio Lo graces the label of this remarkable harmonic Barolo. The extremely reduced yield results in a strong color, and the aging in new oak barrels the wine complemented harmoniously. The significantly high extract values ​​result in a full-bodied with pleasant long finish.

Wine maker’s notes: Ruby red color turning into bright garnet red; it has an intense and elegant perfume of ripe fruits, with spiced undertones and leather inklings. The taste is soft, encircling, balanced and warm without losing in acidity, with light tannins which offer a good persistence. Nebbiolo is a fickle grape famed as much for its pale appearance as for its tannic character and produces some of the most perfumed and richly flavored wines. Though generally only medium-bodied, the wines possess rose and anise scented aromatics and deep flavors of cherry, orange peel and subtle green herb tones.

 Reviews: This Barolo delivers plums, prunes and a hint of white pepper. Will combine beautifully with the caramelisation on our perfectly cooked steaks and will also handle a creamy, peppercorn sauce.

Ratings:  Wine Spectator gave 89 points out of 100 to the 2005.

Price: $39.99

NOTAS REGIONALES

wine-map-italyPiedmont. – Piedmont, Italy’s westernmost region with borders on Switzerland and France, is hemmed in by the Alps and the Apennines.

The climate is rigid by Italian standards, with distinct changes of season.  Winters are cold with plenty of snow. Summers are for the most part hot and dry.  Spring and fall are temperate to cool with fog normal at harvest time.  A majority of the region’s vineyards are located in the Langhe and Monferrato hills, which are connected to the Apennines in the southeast. But several wines of significance are also grown along the foothills of the Alps to the north between Lake Maggiore and Valle d’Aosta.

An overwhelming majority of Piedmont’s wines derives from native vines. Besides the noble Nebbiolo, source of Barolo, Barbaresco, Gattinara and Ghemme, which are all DOCG, Barbera ranks as the most popular vine for reds, followed by Dolcetto, which is enjoyed for its mellow, round flavors. Brachetto makes sweet, fragrant bubbly red that is DOCG as Brachetto d’Acqui. Freisa and Grignolino lead a host of local varieties in rounding out the honor roll of reds. Still, among classified wines, whites represent about a third of the volume. First comes Asti, whose DOCG applies to both sparkling Spumante and the softly bubbly Moscato d’Asti. With an average annual output of nearly 60 million liters, the Asti appellation ranks second in volume to Chianti among Italy’s classified wines.  An established star is Gavi, a dry white made from the native Cortese grape and a recent addition to the DOCG list.

Tuscany.  The Chianti region covers a vast area of Tuscany and includes within its boundaries several overlapping Denominazione di origine controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) regions. Other well known Sangiovese-based Tuscan wines such as Brunello di Montalcino and Vino Nobile di Montepulciano could be bottled and labeled under the most basic designation of “Chianti” if their producers chose to do so. Within the collective Chianti region more than 8 million cases of wines classified as DOC level or above are produced each year. Today, most Chianti falls under two major designations of Chianti DOCG, which includes basic level Chianti, as well as that from seven designated sub-zones, and Chianti Classico DOCG. Together, these two Chianti zones produce the largest volume of DOC/G wines in Italy.

 

Veneto.  Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie (after the ancient Venetian Republic) and the biggest DOC producer of the three. Although the Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the famous Soave wines.

The region is protected from the harsh northern European climate by the Alps, the foothills of which form the Veneto’s northern extremes. These cooler climes are well-suited to white varieties like Garganega (the main grape for Soave wines)[1] while the warmer Adriatic coastal plains and river valleys are where the renowned Valpolicella, Amarone and Bardolino DOC reds are produced.

 

Sicily.  Sicily has more vineyards than any of the other Italian regions competing with Apulia for first place as the largest wine producer.  One of Europe’s oldest viticultural regions still offers some pleasant surprises.  Sicily’s oenological history is an ancient one dating from the time when the island was part of Magna Graecia.  One usually associates fine wines with eastern Sicily and the areas near Mount Etna, but many new wineries have sprung up across the island. Sicily’s hilly and mountainous terrain with poor soil, intense summers and low rainfall favor Mediterranean wine agriculture.

Many grapes are made into raisins, used in local cooking, and Sicilian grapes also play a large role in creating dessert wines, which require a higher concentration of grapes and are consumed in smaller quantities. In fact, in the world of international wine, Sicily is renowned for the many outstanding dessert wines, such as the world-famous Marsala.

Though dessert wines account for about 90% of the total DOC production, good reds and whites are produced all over the island by both large producers and the smaller estates.  While some Sicilian winemakers produce well-known varietals like Merlot, Chardonnay and Sangiovese, others believe that the world is ready to be introduced to such indigenous varieties as Nero d’Avola, Nerello Mascalese, Inzolia and Catarratto.

These are some of the main wines of Sicily

Marsala.  Sicily’s most famous wine, Marsala, was first made in the city of that name on the western coast by the Woodhouse firm, which also sold Port. Like its sisters Port and Sherry, Marsala is a fortified wine with an alcohol content of around twenty percent. It is usually made from native Grillo, Catarratto, or Inzolia grapes.

For more than a century, Marsala was the equal of Sherry and Madeira. By the 1950s, however, it found itself relegated to the kitchen as cooking wine, and competition came from unorthodox quarters, with the introduction in the United States of a watery “California Marsala.” In 1986, the Italian Republic’s appellation laws for Marsala were revised to incorporate stricter regulations similar to those which the Portuguese government instituted for Port (a somewhat heavier wine), and Marsala is now resuming its place as a dessert and aperitif wine.  Today’s Marsala is made in three different forms, namely oro (golden), ambra (amber), and rubino (ruby).  There are both sweet and dry types, and various categories (of which we’ll mention just a few).  “Fine” is aged for a minimum of one year, while “Superiore” is aged for a minimum of two years (some vintners age it for three years). “Superiore Riserva” (often simply “Riserva”) is a vintage wine aged in wood for four years, and sometimes as long as six. “Vergine” is aged in wood for a minimum of five years (some firms age it in small oak casks for as long as seven years). For cooking, there’s even a Marsala made with the addition of egg white (though you probably won’t notice this ingredient).  Truth be told, there are dozens of kinds of Marsala wine, some unique to certain houses, each meeting particular standards. Some houses age it in oak casks from the 1860s, making your Marsala experience a piece of Sicilian history.

Zibibbo.  Zibibbo is a grape variety that can be used to make anything from table wine to grappa. However, the Zibibbo made commercially by several houses is a strong wine similar to Marsala but fermented and then partially distilled naturally, without the addition of spirits. The process differs also in that Zibibbo is actually made from grapes partially fermented in the sun. It is a very old process, and Zibibbo, though not the direct precursor of Marsala, derives from a formula known in the Middle Ages. It is typically slightly lower in alcohol than Marsala (about fifteen percent compared to eighteen or twenty percent) and sometimes more robust. The Zibibbo grape is similar to Moscato, and the wine known as Moscato di Pantelleria Naturale is made mostly from Zibibbo grapes.

Moscato.  It comes from the Muscat grape, of course, or from the sub-variety known locally as Moscatello, sometimes with the addition of Corinto or Zibibbo. Some fine whites can be made from Muscat, but in Sicily and the nearby islands it is usually rendered as a golden or light amber dessert wine, sometimes fortified or even sparkling (spumante).  Moscato and Moscato Passito are made by some distinguished wineries on the islands of Pantelleria and Lipari. As its name implies, Moscato Passito contains Appassito grapes. The areas around Siracusa and Noto, in the eastern part of Sicily, also produce fine Moscato wines.

Malvasia.  Malvasia is another white grape used to make a strong varietal that is golden to amber in color and slightly fortified.  Bred from an older grape variety, Malvasia is grown in northeastern Sicily (near Messina) and on the island of Lipari, where it is used in the making of a wine somewhat similar to Moscato.

Varietal Wines.  Chardonnay, the world’s ubiquitous varietal, is present in Sicily, but primarily from smaller vintners. In Sicily, as well as other parts of Italy, there’s also Chardonnay Grappa. Native varietals are also present in the regional market. Inzolia and Grecanico are pleasant whites. Cabernet Sauvignon is also popular, sold especially by better houses like Tasca (Regaleali). Pinot Bianco has been made in Sicily for some years. It has a flavor and texture similar to those of Chardonnay. Pinot Grigio is used to produce wines that are soft and fragrant, with more color than most other whites, but it’s not as popular among Sicilian vintners as Pinot Bianco. Trebbiano is not usually made into a varietal wine in Sicily, but this grape is used in certain wines. Frascati ranges from dry to sweet. It is not, strictly speaking, Sicilian, though these grapes are grown here.

Other Wines.  Novello is Sicily’s nouveau vintage wine, sold annually just months after the grapes are harvested and pressed. It is usually red, robust and fruity. You’re not likely to find it outside Sicily. Sicilian vintners offer a range of vintage D.O. wines which are not varietals. Though Sicily is not famous for its sparkling wines, a few are made here. Castelmonte Frizzante, which is naturally effervescent, is similar to Spumante.

GN Ratings for this tasting

(Pending)

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