Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out. For this week, my Wine Of The Week is the 2010 Teso La Monja “Romanico”
Bodega Teso La Monja was founded in 2009 by the Eguren family, who sold their very successful Numanthia-Termes winery to luxury-goods giant Moët Hennessy Louis Vuitton (LVMH) in 2008. The Eguren family, which hails from Rioja where it own three other wineries, were instrumental in putting Spain’s Toro region on the world wine map with its high-end cuvées Termanthia and Numanthia. The winery is located in the Denominación de Origen (DO)Toro, not too far from its more well-known neighbor, DO Ribero del Duero.
DO Toro – near Ribera del Duero, similar landscape, similar grapes, but Toro claims its own clone of Tempranillo, the Tinta de Toro variety. Toro reds are chewy, inky reds, massive with oak, or unoaked, with a signature spicy Toro note. Home of very old vines, some of the oldest in Spain.
The key to Toro’s quality is its altitude, at 2,000 to 2,500ft above sea level the region’s growers can depend on cool nights to “set” color and flavor in the grapes ripened in the torrid summers.
This is the entry-level wine from Teso La Monja. The wine is made from 100% Tinta de Toro (the local clone Tempranillo) aged in 100% new French oak for six months. The fruit for this wine come from vineyard between 15-20 years old.
It’s definitely a “New-World” style – less rustic, and a more fruit-forward higher alcohol style.
2010 Teso La Monja “Romanico”
My tasting notes follow:
Nearly opaque purple color with black and red fruit, dried tobacco, and anise aromas. On the palate, it’s full-bodied focused, and vibrant with blackberry, cassis, bittersweet chocolate and spice flavors. Medium-Long finish. Great QPR at $15!
Pair with: Tapas (olives, jambon, chorizo, sardines, marinated mushrooms, Spanish cheeses), Paella Mixta, Mexican fare (tacos, nachos, and chile relleno), and grilled meats.
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This week’s #SundaySupper theme is all about soul warming foods. You know, those soups, chili, stews, and other soul warming treat we seek when the weather turns cold.
When I first saw the theme, my first thought was of “Soul Food”. I’d bet that “Soul food” is one of those phrases that if you ask 10 people what it means, you’d get 10 different answers! Soul Warming foods and Soul food are one in the same to me, and when I think of Soul food, the first dish that comes to mind is Gumbo! We have a tradition in our family of making Gumbo each New Year’s day, but it’s a soul-satisfying meal whenever there’s a chill in the air.
Since I’m a Wino with latent foodie tendencies, I decided let my foodie nature rise up, and do a dish, and wine pairings this week!
Here’s my Seafood Gumbo (we …OK make that “I”, call it “Yumbo” – lame right?..but I like it!)
For me, there are two things you’ve got to get right to make a gumbo – the “roux” (I prefer mine to be dark brownish), and you must have stock that is chock full of flavors. Sure you could take a short-cut, and go with store-bought (I’ve done that for a ” quick and dirty” version of this dish, but the flavors are not as complex and intense for me. If you get those couple of things “right”, it’s clear sailing thereafter!
Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper
Author: Martin D. Redmond
Recipe type: Stew
Adapted from Emeril's Classic Seafood Gumbo recipe
¾ cup vegetable oil
1 cup all-purpose flour
1½ cups finely chopped onions
¾ cup finely chopped green bell peppers
¾ cup finely chopped celery
2 tablespoons minced garlic
One 12-ounce bottle amber beer
6 cups Shrimp and Crab Stock
¼ teaspoon dried thyme
2 bay leaves
2 small Dungeness crabs
2 teaspoons Worcestershire sauce
1 tablespoon salt
½ teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
1 tablespoon Emeril's Original Essence
2 cups shucked oysters with their liquor
¼ cup chopped fresh parsley
½ cup chopped tender green onion tops
Follow directions for cleaning and prepping crab to be cooked (click here, except remove crab legs and claws. Follow directions for Shrimp and Crab stock, except add crab shell and crab butter (roe) along with shrimp.
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp and Crab Stock to the pot. Season the gumbo with the thyme, bay leaves, crabs legs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Season both the shrimp with 1½ teaspoons Essence. Stir the shrimp into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Recommended Wine Pairings - I paired this with the Navarro Vineyards Edelzwicker, a blend of Riesling, Gewurztraminer, and Pinot Gris. It would also pair well with Viognier, a dry Rosé, or White Zinfandel. If you elect to go with a less spicy version try a Pinot Noir!
Take a look at the culinary cornucopia the #SundaySupper team has put together for this week’s gathering around the #SundaySupper table! My recommended wine pairings (click on the name of the wine to find out where to purchase) are italicized.
Pair these main dishes with Pinot Noir. Look for the 2010 Davis Bynum Pinot Noir. It’s a silky smooth Russian River Valley Pinot Noir with a core of raspberry and spice aromas and flavors, with caramel edge. Why it works: Pinot goes with just about everything. It’s a white wine, in red wine clothing, which makes it incredibly flexible with dishes and methods of prep. Pinot is sublime with poultry, and complements foods that are slow roasted, or braised.
I recommend a Chardonnay for these dishes. Look for the 2009 MacMurray Ranch Chardonnay Sonoma Coast. It’s a medium-full bodied Chardonnay that’s undergone malolactic fermentation, that’s moderately oaked. The oak aging brings vanilla and caramel notes to the party to go along with its ripe apple, tropical fruit and lemon cream character. Why it works: The texture, and weight of wine complement the dish, and it has enough acidity to “cut” the dish a bit and prepare the palate for the next mouthwatering bite.
Pair this dish with a Tempranillo from Rioja Spain. I really like the 2007 Viña Eguia Reserva. It’s shows great balance between oak and fruit with a cherry, dried herb, spice, leather and vanilla character. Why it works: Tempranillo is an underrated food pairing partner. It’s tends to be a light-medium bodied earthy red wine. It’s between a Pinot Noir and Cab. It’s fruity with moderate tannins, and acidity making it a good fit for somewhat spicy fare like Spanish, Mexican and similarly spiced fare.
Pair this classic Italian dish with Sangiovese. Try the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a blend of 85% Sangiovese, 5% Syrah, 5% Alicante, plus a couple of other indigenous Italian grape varieties from Tuscany It shows juicy red and black berries, with some licorice and spice notes supported by soft dusty tannins. Why it works: The food of a place and the wine of a place is always a good place to start when pairing wine and food. On top of that, its high acidity, together with its medium-bodied character enable it to stand up to more substantial dishes. Sangiovese is a wine that loves dished prepared with fresh herbs, rich thick soups, mushrooms and tomato based dishes
Pair this dish with an Edelzwicker, a blend of the “noble” Alsatian varietals of Riesling, Gewurztraminer, and Pinot Gris. Look for the 2011 Navarro Vineyards Edelzwicker. It’s an aromatic white wine with a stone fruit, spice, and hint of citrus character. Why it works: The spicy character of the wine, along with some sweetness (spicy likes sweet) and acidity make a great match!
Pair these hearty dishes with Cabernet Sauvignon. One of my favorites is the 2010 Columbia Crest Cabernet Sauvignon “H3″ It’s from Washington State, and is a bold wine that delivers delightful floral, dark fruit, cocoa aromas followed by plum, black cherry, vanilla and cocoa flavors. Why it works: Cab works well with red meats, dishes with earthy, herbal elements. This youthful wine has plenty of fruit which make it a nice complement to longer cooked meats and stews.
Try these dishes these with a Cru Beaujolais (not to be confused with Beaujolais Nouveau hitting the store shelfs soon), a wine from France made from the Gamay grape. Look for the 2010 Georges Debœuf Moulin-à-Ventwith a wild red fruits, and white pepper character that a juicy easy drinker. Why it works: Like Pinot Noir, the Gamay grape is naturally high in acidity, and is light-medium bodied with low tannins. It pair well with dishes with veggies,earthy flavors. Great picnic wine too! Er..but I digress;-)
Syrah is a good match for these hearty flavorful dishes. I like the 2009 Jacob’s Creek Reserve Barossa Shiraz from Australia. It’s has a fruity core of black cherries, plums, baking spices, and vanilla that balanced by some oak. Why it works: Syrah is an ample full-bodied wine that likes thicker, fuller dishes like slow braises, stews (especially tomato-based), and one-dish meals.
Pair these soul-warming soups with a Sauvignon Blanc from the Pouilly-Fumé region of the Loire Valley in France. Look for the 2011 Patient Cottat “Le Grand Caillou” Sauvignon Blanc. It has a lovely tropical fruit, citrus, spice and mineral character with a tangy acidity. Why it works: Sauvignon Blanc with its “green” (gooseberries, lime, green olive, papaya character and a mineral component attributable to the terroir of the Loire Valley make this a good match for vegetarian soups, spicy (hot) fare, dishes with acidic ingredients. It’s a very versatile food pairing partner in that it work nicely as a complement or a contrast.
Pair these satisfying soups with Pinot Gris. I recommend the 2011 King Estate Pinot Gris Signature Collection from Oregon. It has juicy lemon-lime, stone-fruit, green apple, pineapple and spice character. Why it works: Pinot Gris likes ethic foods, especially coconut-milk based curries.
Pair this Hot Fudge Pudding Cake (That Skinny Chick Can Bake)with the Terra d’Oro Zinfandel “Port”, a dessert wine made for chocolate! I like the what the Wine Enthusiast says about it…”The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced in acidity, and this bottling is all that. Waves of blackberry jam, cassis and dark chocolate are brightened with zesty acidity…
Join on us on Twitter throughout the day during #SundaySupper. And join us at 7pm EST, for our live weekly #SundaySupper chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
And be sure to check out the #SundaySupper Pinterest board. We’d love to feature your Sunday Supper Soul Warming Recipes and share them with all of our followers.
My wine of the week for April 21-April 27 is the 2008 Cypher Winery “Cypher” Eclectic Red.
If you haven’t been to Paso Robles in a couple of years, you may not be familiar with Cypher Winery. It’s the latest venture of Christian Tietje, and his partner Susan Mahler. It used to be known as Four Vines. Tietje started Four Vines in 1994. They made a name for themselves selling full-throttle hedonistic Zinfandel and Chardonnay. They were acquired by Purple Wine Company in 2010. Tietje remains on with Four Vines as a consulting winemaker.
Cypher offers an interesting collection of wines including the “Freakshow” line of wines, with names like “Anarchy”, “Heretic”, and “Peasant”. On a recent trip to Paso Robles, I tasted through their lineup, and found the wines to very good to excellent. This was my favorite.
Cypher Winery is co-located with Farmstand 46. It’s a great place for lunch! They dish healthy gourmet foods, including fantastic sandwiches, and wood fire oven pizza, made from locally grown organic ingredients some of which are sourced from their “estate” produce. The co-location with Cypher is no accident, Tietje, the winemaker for Cypher, was a chef in Boston before he was a winemaker, and is part of the joint venture that owns the place.
According to the Cypher website here’s how the wine came to be:
6 years in the making… the quest to create “Cypher” originated from a Portuguese wine tasted by Christian that was big, tannic, and monstrous with a sexy mouth feel. “Cypher” is Christian’s version of the temptation he once tasted
Wow! 12 different varieties of grapes…
513 Cased made
This is a well-made seriously fun wine with lots of personality. My tasting notes follow:
Inky violet color with dark fruit, slightly earthy, and spicy aromas. On the palate it’s big, and full-bodied with intense, bountiful ripe blackberry, blueberry, plum and vanilla spice flavors. Medium finish.
Pairing with food
This one screams grilled T-Bone, or some smoked baby back ribs to me….but who needs food? This one would be just fine on its own!
I picked up this wine, the 2010 Celler Piñol Terra Alta Ludovicos, from the Wine Mine in Oakland. It’s a great wine shop with a knowledgeable proprietor and staff, a diverse collection of wines from around the world, and good prices. Their tag line is “The Wine Mine – Wine Gems, Rock Bottom Prices”. So far, I’ve found that to be the case as I’ve gotten a few good recommendations including a crazy good Nero D’Avola, and an excellent Sparkling Rosé from Sicily (click here for my blog post) The owner, David Sharp was recently voted “Best Wine Guru” in the East Bay Express – Best of the East Bay 2011. They do weekly wine tastings for $1! And that’s how I discovered this wine…
Aging: Four months in French and American oak barrels
Here’s my tasting notes:
Deep dark garnet color with very aromatic dark fruit, earth and faint tobacco aromas. On the palate, it’s satiny, and medium-bodied with well-integrated tannins, and blackberry, blueberry, vanilla, and a hint of tobacco flavors. Medium-long finish. Great QPR for $11!
As noted above, the wine is produced from grapes sourced in the Terra Alta region, which is the most southerly of Catalonia’s wine regions. It’s a region with which I wasn’t familiar. It achieved D.O. status relatively recently, in 1985. It is a part of the Catalunya (Catalonia) wine region, which is best known for its diversity of wine styles. The two most well-known styles being Cava, and its still reds produced from a wine range of grapes including Grenache, Tempranillo, Syrah, Carignan, Merlot, and Cabernet Franc.
This is going to be a repeat purchase for me! I highly recommend! Click here to find the wine
There are 5 wine classifications rather than 3 typically found in Spain. In addition to the traditional Crianza, Reserva, and Gran Reserva classifications, La Mancha also has Young (Jóven), and Traditional classifications. The wines classified as “Joven” typically see no oak. And according to LaManchaWines.com, the Traditional is “Made with the traditional system, reinforced by the latest technological advances. They keep a distance and equilibrium point between the young and aging wines.” In other words, it’s a New World style.
Known for producing wines with great price/quality ratio, and formerly known for producing bulk wines
The orange tag indicates this is classified as a "Tradicional" wine (click to enlarge image)
Inky purple-black color with black fruit, clove, allspice, and tobacco aromas. On the palate medium- full bodied, and smooth with well-behaved tannins, and with vibrant black cherry, plum, a touch of black currant fruit and spice flavors. Medium plus finish. - 90pts
This wine, which is classified as “Tradicional,” is a fine example of a wine that can win over New World palates and put La Mancha on many a wine lover’s map, particularly if seeking great price/performance. It’s 100% Tempranillo. The grapes were sourced from a 72-acre vineyard planted in 1967. It’s fermented in barrel and aged 14 months in new French Oak. Rated 92pt by Wine Advocate. I’ll be buying more, and highly recommend you give it a shot! I purchase the wine at Costco. But it’s widely available. Click here to find.
It’s that time of year in Cali where the last vestiges of Indian summer manifest itself sporadically. I write this on one of those fleeting, but delightful 80 degrees day in mid-October for which California is famous. On days such at this, I reminisce about a summer (one that was far too cool for my liking), and on this particular day, I’m thinking about a Rosé truly unlike any other I’ve ever experienced, the 2000 Lopez de Heredia (“LdH”) Rosado Gran ReservaViña Tondonia.
LdH, one of the oldest family owned oldest wineries in La Rioja, Spain, has a reputation for outrageously long aging of their wines, in the barrel and in the bottle. Consider that the 2000 vintage is the current release of their Rosé, when the vast majority of Rosés are from the 2010 vintage. The wine was aged 4 years in old American oak barrels produced from their own cooperage, then aged another 6 years in the bottle! That is simply unheard of for a Rosé. The source of grapes for this wine is Viña Tondonia, planted between 1913-1914. And as befits a wine designated Gran Reserva, it’s not made every year. The most recent preceding vintages were ’93, ’95, ’97, and ’98.
The result? An exquisitely unique, interesting, aged Rosé with great complexity. So much so that when I purchased it (along with a few other Rosés), I was actually “warned” that it was not a typical Rosé. I understand why. It’s a bit of a cult wine, familiar mostly to wine geeks, wine “experts”, sommeliers, and aficionados of slow food movement (including Alice Waters, V.P. of Slow Food Int’l, and proprietor of Chez Panisse where an LdH Rosé has been on the wine list for 40 years). It’s not for everybody, because rather than youthful primary fruit, this wine has a wondrous multitude of secondary and tertiary aromas and flavors.
2000 Lopez de Heredia Gran Reserva Rosado Rioja - photo courtesy of R. Lopez de Heredia website
The wine is made from 60% Grenache, 20% Tempranillo, and 20% Viura. According to Maria Jose de Heredia, the Viura gives the wine freshness, while the Tempranillo gives the capability of aging. What I love about this wine is that is built for spicy hot foods such as Patatas Con Chorizo Riojano, Indian, and Chinese dishes. And unlike many other fine Rosés I’ve enjoyed, this one can handle full-bodied foods as well.
While not for everyone, I highly recommend you try it at least once. If you do decide to give it a try, it’s a Rosé that should never be drunk too cold. My own experience bears this out. As the wine got warmer, I picked up more aromas and flavors and it seemed to improve its affinity for pairing with foods. So take it out of the fridge, let it sit for 15-20 minutes, before embarking on a Rosé journey unlike any other! And remember, Rosé it’s not just for summertime. They’re such great food wines. Drink ‘em all year round!
My tasting notes follow:
Coppery onion skin color with great aromatics including slightly oxidative aromas of butterscotch, almond, and spice. On the palate, medium-bodied, silky smooth, fresh, complex and balanced. Very dry with tart red berry, blood orange, and touch of vanillin flavors. Long finish. This is definitely a food wine. We enjoyed with spicy hot Indo/Paki cuisine and it was a great pairing! – 91 pts
They say the first step is to admit you cannot control your compulsion…here it is then…I am a Rosé fiend! Not only are Rosés my hands down favorite during the warmer months of the year, I enjoy Rosé pretty much all year-round because it’s such a versatile food friendly wine. For example last week, on the hottest day of Summer 2011, so far, I made Chipotle-Rubbed Flank Steak w/Gorgonzola Sauce. I wanted a chilled wine because it was hot, but also a wine that would stand up to the meatiness of the steak, the spiciness of the spice rub, and the brininess of the Gorgonzola cheese sauce. A Rosé from Spain was just the ticket and paired wonderfully with the dish.
I’ve been on a serious “Rosé Run” between the beginning of May and now; having tasted at least 25 Rosés from California, France, Germany, Italy, and Spain. With that brief, but salient background, here are my Top 10 Rosés of 2011…at least so far…I’m sure I’ll be trying more throughout the summer!
First, the method to my madness:
The wines are ranked in inverse order.
If I scored wines the same, price is the tiebreaker, with the lower priced wine being ranked higher.
For more detailed information including the region from which the wine comes, grape varietal(s), more detailed tasting notes/comments, and a Wine-Searcher.com link to find the wine, click on linked name of the wine.
Here we go…
10. 2010 Ameztoi Getariako Txakolina Rubentis - Spain. Pink with silver hue color of watermelon flesh. Strawberry, and wet stone aromas. On the palate, bone dry, light-bodied, and fizzy with mouth-watering acidity, with strawberry, mineral, and citrus flavors. Medium finish. (88 pts) – $21
9.Frick Winery Cinsault Rosé - California. Dark pink with a reddish hue. Strawberry, and tart cherry aromas. On the palate, between dry and off-dry, medium bodied, with a trace of tannins, and strawberry, cherry, spice, and a touch of pomegranate flavors. Medium finish (88 pts) - $19
8.2010 Quivira Rosé North Coast - California. Faded pink color. Strawberry and spice aromas. On the palate, closer to off-dry than dry, and approaching medium bodied with strawberry, melon and spice flavors aroma. Short finish. (88 pts) – $17
6. 2010 Bonny Doon Vineyard Vin Gris de Cigare - California. Salmon color with raspberry, and mineral aromas. On the palate light bodied, balanced with strawberry, melon, apricot flavors. Medium finish. (89 pts) – $15
5. 2010 Dashe Cellars Vin Gris - California. Deep strawberry red color. Strawberry, dried cherry, and spice aromas. On the palate, balanced with lush mouth feel with lively strawberry, cherry, spice and mineral flavors. Medium-long finish. (89 pts) - $14
4. 2010 Bodegas Muga Rioja Rosado - Spain. Light pink color with pale orange hue. Strawberry, apricot and melon aromas. On the palate, dry with medium acidity, moderately complex. Tangy with strawberry, orange/tangerine, and mineral flavors. Medium finish. (89 pts) - $13
2. 2010 François Chidaine Touraine Val de Loire - France. Lovely light salmon pink color with wild strawberry, floral, and faint dusty aromas. On the palate, complex and tart with lively acidity, and strawberry, tart berry, and orange flavors. Medium long finish. (90 pts) – $13
1. 2010 Bedrock Wine Co. Mourvèdre Ode to Lulu Rosé - California. Gorgeous eye of the partridge color with fragrant raspberry, white peach, wet stone, and floral aromas. On the palate, approaching medium bodied, dry with wonderful acidity, and mouth feel, with spicy white peach, citrus and mineral flavors. Medium-long finish (91 pts) - $20
Although, my Top 10 is dominated by Cali Rosés, that’s because I prefer to taste before I buy, and my proximity to Northern California’s wine regions affords me the opportunity to do that. Of course, I’m also up for trying wine recommended by other “Winos” I trust, and that’s how I was introduced to a few of the wines.
Not only is the my list dominated by Cali wines, I noted that all but one of the wines is made from various Rhone varietals (Grenache, Syrah, Mourvedre, or Cinsault among a few others), and that’s not happenstance. I think Rhone varietals add a layer of spiciness to the wines that I really enjoy.
Do you have a favorite Rosé? If so, leave me a comment! I’m always looking to try something new, and the Summer is young!!
Last week, I attended my first wine event as a member of the “trade”. The event was hosted by “Wines of La Mancha“. Since it was my first such event as a member of the trade, I wasn’t sure what to expect, other than Spanish Wine – which I enjoy, having had wines mostly from the La Rioja, Castilla y Leon, Aragon, and Galicia regions. It was a walk-around tasting with 11 wineries represented.
It turned out to be a top shelf event at Robert Fountain Studio in the Potrero Hill neighborhood in San Francisco. In particular, the food served was remarkable, with whole roasted pig being the centerpiece of a bounty that included a wonderful assortment of Spanish tapas-style small plates.
La Mancha – Wines Worth Discovering Tasting @RF80
Los Vinos de La Mancha!
Map of Castilla-La Mancha
Click images to enlarge
I must confess I knew little about the La Mancha DO. While doing some “discovery”, I noted little (The Concise World Atlas of Wine), or nothing ( The Wine Bible) was said about La Mancha – thus the event; to heighten awareness of this wine region which lives in the shadows of more renown wine regions in Spain like La Rioja, Catalonia (Priorat), Castilla and Leon (Ribero del Duero), and Andalusia, from which Sherry hails.
Known for producing wines with great price/quality ratio, and formerly known for producing bulk wines
One of the things I found interesting about La Mancha, is that they have more than the 3 classifications used to designate the ageing of wine common to Spain (Crianza, Reserva, and Gran Reserva). In addition to the three aforementioned classifications, La Mancha wines are also classified as “Young” (Vino Joven) wine, and Traditional. The Young and Traditional wines see no oak. In fact, the Young wines are intended to be comparable to famous (or infamous depending on one’s tastes) Beaujolais Nouveau from France.
It’s always fun for me to try new grape varietals. I tried Airén, and Macabeo, on a standalone basis, for the first time. And there were some wines I really enjoyed, and/or found interesting.
My favorites whites:
Anil Macabeo – 100% Macabeo. Tropical fruit, herb nose. Tropical, citrus palate. Juicy light-medium mouth feel. Short finish – 87pts
Allozo Verdejo – 100% Verdejo. Grassy, citrus, faint vanilla nose. Stone fruit, citrus palate. Light bodied with crisp acidity, and slightly bitter on back palate. Short finish – 86pts
My favorite reds were:
La Villa Real Reserva – Aromatic nose of black currant, oak, and spice. Black currant, dark cherry, chocolate palate. Med-long finish – 88pts
Casa Antonete Gran Reserva – Black currant, oak, leather nose. Cherry, coffee palate, and smooth tannins. Long finish – 90pts
Casa Antonete Crianza – Intense cherry/black currant liqueur nose. Vibrant cherry palate. Balanced. Medium finish – 89pts
Torre de Gazate Reserva - 50/50;Cencibel/Cab blend. Tobacco, cherry, oak nose. Currant, cherry, spice palate. Medium finish – 87pts
I was also pleasantly surprised at the prices for the higher quality wines. Most of the wines lived up to their great price/quality reputation.
On the other hand, I found the majority the whites I tasted to be a bit austere for my tastes. And quite a few of the reds, too tannic for my tastes (And i like a wine with some grip). I also found that I didn’t care much for the Young wines I tasted. But, I also think the wines may have been served too warm, and I look forward to trying a Young wine again served at a cooler temperature.
The verdict? For me, I enjoyed the wines, though not as much as comparable wines I’ve had from Rioja, Ribero, or Priorat. However, it’s clear to me that La Mancha is a full participant in the Spanish wine revolution that’s bringing modern wine making techniques, experimentation with other than traditional grape varietals, and new plantings/re-plantings to Spain. While it’s “not there yet” La Mancha is on the rise, and on my radar!
Just a few short years ago, before the Great Recession, there were many wine lovers, and just plain showoffs who seemed to revel in telling anyone who would listen, or pretend to listen, how much they paid for a bottle of wine. Well, the tables have turned. Now, it seems it’s cool to tell folks how little you paid for a bottle of wine! Even if I were well heeled enough to afford to pay hundreds of dollars or more for a bottle of wine, it’s not my style to to tell folks how much I paid for a bottle of wine, but I’m more than happy to add my voice to “Guess what, I only paid…” chorus! So…
Guess what, I only paid $10 for what I consider to be an outstanding (90 Points) bottle of wine from Spain. It’s the 2006 Bodegas LAN Crianza. It made with is 100% Tempranillo that spent 12 months in French and American oak by Bodegas LAN, a traditional Rioja house that makes good-quality wines all along the Rioja spectrum. With 200,00o case produced, this wine should be widely available. I picked up a bottle at my favorite wine store, K&L Wine Merchants. After I tried it, I promptly went out and bought a half case! Click here to see my detailed review on Cellar Tracker!. While you’re there you may check availability and pricing in your area clicking on $$ FIND THIS WINE on WINE-SEARCHER.COM $$ )
If you’re not familiar with Spanish wines here’s a quick primer…
Spain has more land under vineyard acreage than any other wine growing region in the world. It’s also one of the worldwide leaders for producing “value” wines – wines prices at $15, or less of very good quality.
Like France, Spain has rigid wine laws called Denominacion de Origen (DO) which define and protect specific geographic areas. There are fifty-four DOs. In addition, Rioja is the only Demoninacion de Origen Calificada (DOC), or Qualified Denomination of Origin. To qualify as a DO, or DOC a wine region must meet rigid requirements around specific viticultural, and wine making standards.
Spanish wines are classified based on the quality of grapes and how long the wines are aged. The hierarchy includes crianza, reserva, and gran reserva. The red crianza wines are required to be aged at least two years, one of which must be in oak barrels, reserva wines must be aged at least three years, one of which must be in oak barrels, and gran reserva must be aged at least five years, two of which must be in oak barrels and the remaining three must be in the bottle. While the law dictates the aforementioned minimums, in practice many are aged much longer, particularly in Rioja, and at the gran reserva level.
Crianzas tend to be easy drinking wines with vibrant flavors. Reservas are made from better grapes from better sites, and tend to be more lush and concentrated than crianzas, and Gran reservas are only made in exceptional years and come from the very best vineyards.
Rioja has historically been considered Spain’s greatest wine region, and is especially renown for red wine made from the indigenous Tempranillo grape. Wines from Rioja are aged longer before release than any other wines in the world. The other major wine regions of Spain are Ribero Del Duero, Priorato, Penedes, Rias Baixas, and Jerez (the home of sherry).
So far, Spain has been the source of the international “value” wines I’ve enjoyed the most. Stay tuned for more on Spanish wines, because I’ll definitely be drinking more! I hope you’ll try some too! And if you already have some favorites from Spain, please do share!