Tag Archives: spain

Experiencing Rioja

14_04_16 1130 Rioja at The Wine Bar_1600_Blog

Let’s take a trip to Rioja. The three hour drive from Madrid to Haro, the westernmost city in the district, is well worth the trip. This area is a natural for fine dining: known for lettuces, peppers, onions, artichokes, asparagus, beans, peas, goat, beef and sausage making. Then there is the wine.

The magnificent and internationally acclaimed Rioja longs to be poured into a glass. Rioja is available in white (Blanco), rosé (Rosado) and of course red (Tinto). The white, made from Viura, and rosé, crafted from Garnacha, are fine wines, but I choose to spend most of my money on the Crianza.

Why is Rioja so cool? The wine is incredibly versatile and food-friendly. Plentiful in the marketplace, Rioja is ready to be paired with any cuisine, from classic American fried chicken to Sichuan chicken. Rioja has what it takes to make the experience memorable so feel free to experiment. The notion that “one must serve Spanish food with Rioja” is as old a tale as red wine with meat and white wine with fish. Go on and draw from the garden, search the pantry and grab the butcher’s or fish monger’s choice of the day before you crack open a bottle of Rioja.

My personal pick is the 2010 Cune Crianza. This wine is fresh, fruity and substantial. Some tannins for firmness on the palate, yet nice and rounded in the finish;  perfect for a buffet while relaxing in the backyard with family and friends. In the end, one does not have to visit Northern Spain to enjoy the Rioja experience.

International Tempranillo Day

November 8th marks the second annual celebration of #TempranilloDay. And what a perfect day to celebrate a grape that produces wine so reminicent of fall.

So what do you know about Tempranillo? Here are a few facts.

- It’s the 4th most planted grape in the world
- Spain has ove 60 different regional names for this grape
- It’s the base for the majority of Rioja wines
- Flavor profiles include plum, strawberry, leather, spice and tobacco or tea leaves
- The variety takes well to oak and can produce long-lasting wines
- Medium-bodied, medium-acidity, medium-tannins and medium-alcohol – a nice all-around medium wine!
- Favorite food pairings include: tapas, paella, plate of spanish cheese & meat, ham bocadillos

So grab a bottle of Tempranillo today. At Wine.com, we have 1-cent shipping on Rioja Tempranillo for today only, so stock up on your favorites!

Gaga for Godello

One of my favorite wines to drink in the summer is Godello (pronounced go-DAY-oh), a seemingly obscure white variety from the northwest Spanish region, Galicia. I discovered this grape a few years back when I snagged a bottel of Bodegas Godeval from our Berkeley retail store. I was immediately hooked and found the balance and character of this wine simply addictive. It’s crisp and refreshing, with a delicious minerality component. The aromas and flavors are complex, the mouthfeel is textured and almost creamy, the finish lingering and in all, the wine is completely balanced. You can read more of the tasting note on our website, but it may interest you to know a bit more about the grape.

The hot spot for Godello is the Valdeorras DO, a sub-region of Galacia,  best known for the trendy Albarino grape. Godello is a native of the region, and has picked up in popularity these past few years. But just 30 years ago or so, it was nearly extinct! Luckily, winemakers in the area believed in its potential, and vineyard plantings increased. Known for great aromatics, high acidity and layers of flavor, Godello will probably continue to grow, in both the vineyard and on retail shelves.

Like many grapes (and wines) from the Galicia area, Godello is a perfect companion to seafood dishes, though with it’s range of flavors and weighty texture, its all-over a food-friendly wine.

We have a few Godellos on the site, but I hope to see more. Give a bottle a try and you’ll see why we’re gaga for Godello!

The Wine Academy of Spain

As a fan of Spanish wines, I was lucky enough to attend a three day intensive Spanish wine course in San Francisco last week. It was offered by The Wine Academy of Spain, which is dedicated to the education of wine professionals and enthusiasts, and the promotion of Spanish wines.

They offer courses all over the country, so keep an eye on their schedule for next year.

spain mapThe Academy’s president is Pancho Campo, the first Master of Wine in Spain and a member of Al Gore's Climate Project. The class instructor was the very passionate and knowledgeable Esteban Cabezas, who is a partner in the Academy and founder of the Wine Business School, and a Master of Wine student. You couldn't help but get excited about Spanish wine listening to him speak! The class was filled with wine geeks and wine lovers of all kind: retailers, wine radio personalities, specialized Spanish wine shop folks, sommeliers, distributors and importers.

We studied in depth the many wine regions of Spain, along with its important producers, and learned a great deal about the culture through Esteban's anecdotes about the food and his travels. We also tasted 50+ delicious wines. I was particularly intrigued by the section on Sherry. I knew a bit about the production of Sherry, but had tasted very little of it. It can be an acquired taste. Spanish people drink it much more than Americans do, but I encourage any wine lover to read about it and give it a try. There are so many styles, you are bound to find one you love. For a dry Sherry, I suggest trying Gonzalez Byass Amontillado Sherry, and for those with a sweet tooth I recommend Alvear Pedro Ximinez 1927. This one is excellent with vanilla ice cream.

Spanish winemakers produce many varied styles for all budgets, and each region is pretty unique. If you are a fan of lighter whites with refreshing acidity, try a Txakoli from the Basque Country, like my latest favorite, Bodegas Berroja Berroia Txakoli 2008, made predominantly from a grape called Hondarribi Zuri. Don’t worry about pronouncing it, just drink it. It’s delicious. If you like a red with some intensity and concentration, try a yummy Garnacha and Carignan blend from Priorat. If you are the more traditional type, grab a Tempranillo from the Rioja, which typically has more wood ageing and is great with all kinds of food. Or you can sip what many young Spaniards drink, “calimocho,” a mix of red wine and Coca Cola. I’m not too sure I’d like this (it sounds like a hangover waiting to happen), but Esteban told me not to knock it until I try it.

Salud!

Wine Education Wednesday – Ribera del Duero

Region: Ribera del Duero

Country: Spain (located north-central, in Castille & Lyon)

Grape(s): The wines of Ribera del Duero are almost exclusively red. White wines are rare and not exported. The reds come primarily from a variation of Tempranillo, which goes by the name of Tinto Fino or Tinto del Pais here. Cabernet Sauvignon, Merlot and Malbec are allowed and often used in the blend.  Garnacha is used for rosados.

What’s it taste like:  If you’re buying a bottle at $20 or less, you’re likely to get black cherry and plum notes, with bright acidity and dusty, yet smooth tannins. You may find some to be smoky and others to be more jammy. It’s a good idea to read tasting notes on each producer. On the higher end, expect notes of tobacco, licorice, blackberry and minerals. Firm tannins, sometimes rustic, but also with an old-world elegance. The best wines of the area are refreshing, yet sturdy and complex, with an ability to age and mature gracefully. Power + Finesse is what the best wines offer.

Rules & Regulations: Ribera del Duero is a DO, or Denominacion de Origen, which is a quality level that adheres to specific standards set down by a governing body, or Consejo Regulador, for each region. It has been one since 1982. If you care to delve in and learn the nitty gritty on the DO system and Ribera del Duero's regulations, check out Wines from Spain (www.winesfromspain.com). They know their stuff.

Producers: Tpesquerahe most famous wine of the region is Vega Sicilia, possibly the most expensive and sought-after wine in Spain. Tasting this wine can be a magical experience. I had the honor of tasting both the ‘68 and the ‘70 in NYC once. This was 6 years ago and it is still fresh in my memory, ranking as one of the top wine tasting experiences ever. 
Other producers include:
Value ($20 or under): Torres Celeste, Vina Gormaz, Abadia Retuerta – these three producers create wines that generally show intense fruit and smooth tannins.
Higher End: Emilio Moro, Condado de Haza, Pesquera, Comenge,  Aalto

What are some of your favorite producers?