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Spain’s Great Match 2019 – A Mixed Bag?

October 17, 2019 Leave a comment

I love Spanish wines.

Anyone who reads this blog for a while is aware of this. Spanish wines have a special place in my heart, as even today they are some of the best-kept secrets in the wine world, allowing those in the know to enjoy amazing wines still at reasonable prices (some of the best QPRs around).

For many years I had been attending Spanish Wine Tasting in New York, called Spain’s Great Match. I usually attend the early morning seminar, and then go for the walk-around tasting – here you can find my reports from 2014 and 2017 events.

The seminars at Spain’s Great Match are meant to showcase some of the best and interesting Spanish wines. 2014 event was an absolute stand out in this regard, as this was a special event celebrating 30 years of Spanish wines in the USA. The wines served in that seminar were way beyond amazing.

The 2017 seminar was also quite good – maybe not as good as 2014, but still, very, very good. Now, before I will report on the 2019 event, let me talk a bit about the setting.

Mercado Little Spain

The event took place in one of the trendiest New York neighborhoods, Hudson Yards, at the recently opened Mercado Little Spain. Mercado Little Spain is conceptually similar to the Eataly, with the space filled with all possible produce, food and drink options which you would otherwise find…yes, in Spain. So the setting itself was outstanding, creating the right atmosphere to enjoy Spanish wines as they should be.

Now, let’s talk about the seminar, which was called “Vinos de Vanguardia: Wines on the Cutting Edge”.

Vinos de Vanguardia tasting

Vinos de Vanguardia tasting

Vinos de Vanguardia tasting

Vinos de Vanguardia tasting

As you can tell from the name, the idea was to present a unique and different side of Spanish wines. Yes, I get it – Spanish wines might be relegated by “ordinary”, “predictable”, and “same all, same all”, and the seminar was designed to break that myth and to show the forward-thinking of the Spanish winemakers.

I don’t discriminate against any type of wines – natural, low intervention, “orange”, unoaked, unfiltered, canned, boxed, all is good. I’m willing to try absolutely anything – at least one time. When I taste the wine, I trust my palate, and that sip will be simply binary – I will either like the wine, or not. Yes, temperature, air, of course – I’m willing to give literally an unlimited amount of time to the wine to show itself properly – but at some point, the wine has to deliver what it is supposed to deliver – a pleasure. That’s all I’m looking for in wine – pleasure.

I’m sure the wines in the seminar were hand-selected to represent the avant-garde thinking of the Spanish winemakers. However, for me, only 3 wines out of 8 delivered that pleasure, and two out of those leftover 5 were not only boring, but they were also off-putting. I rarely call wines “bad”, I typically say that the wines are “not for me”. So these 2 wines were truly not for me – here are the notes:

2018 Can Sumoi Xarel-lo DO Penedès (100% Xarel-lo)
Golden
Great acidity, sour apples, an unusual ting of a fermenting fruit
Mostly acidity, a bit violent to my taste. Fresh lemon acidity, devoid of any sweetness. The bitter-sour finish lingered. It might be a food wine, but I would definitely prefer a Muscadet if I really look for food-friendly acidity.
Natural wine, the panel was talking about a sense of place and so on, but one can relate to that only if one is visiting, and without that “place” connection the wine was … well, you got my point

2018 Tajinaste Blanco DO Islas Canarias (90% Listán Blanco, 10% Albillo)
Golden color
Fresh grass, underripe white plums, distant hint of a grapefruit
Fresh acidity, Meyer lemon. Unfortunately, boring.

2018 A Coroa Godello DO Valdeorras (100% Godello)
Golden color
Whitestone fruit, a touch of lemon
Good acidity, distant hint of buttery notes, but this was mostly it – the acidity. This wine might well be improved with time, judging by the acidity, but at the moment, boring.

2016 Enrique Mendoza La Tremenda DO Alicante (100% Monastrell)
Garnet
Beautiful intense nose of fresh berries, a touch of iodine
Tannins-forward, tannins mostly take over the wine, some fruit present. Not great.

2018 Bodegas Ponce Clos Lojén DO Manchuria (100% Bobal)
Dark garnet
Touch of roasted meat, violet, very inviting floral aromatics
Beautiful pepper note, fresh berries, medium body, open, inviting, short finish. First good wine in the tasting.

2016 Marañones 30.000 Maravedies DO Vinos de Madrid (90% Garnacha, 10% Morate/Syrah)
Ruby
Hay and cherries, light
Tart, tannins forward, mouth-puckering, cherry pits on the back end. Maybe a food wine, and maybe it will improve with time. Ok wine for now.

2015 Alberto Orte Atlántida VT de Cádiz (100% Tintilla)
Dark ruby/garnet
Beautiful open inviting nose – sage, ripe plumes, thyme, lavender – one of the most herbs-driven aromas I ever experienced
Beautiful palate, herbs with a complex interplay, fresh berries, delicious. Second excellent wine in the tasting.

2015 Guímaro Finca Meixeman DO Ribeira Sacra (100% Mencía)
Garnet
Mostly closed, a touch of cherries, hint of currant leaves
The beautiful playful palate, crunchy wild blueberries, lots of herbs, medium body, medium+ finish. Also one of the best in the tasting.

As you can tell, Bobal, Tintilla, and Mencía were excellent wines which I really enjoyed – and all these wines are uniquely Spanish. When it comes to Spanish wines, you don’t need to try too hard – Spain offers lots of unique and delicious wines – but oh well, this was fine anyway.

Right after the seminar, we went back to the main floor, which was all converted into the walk-around wine tasting space. Spanish food was carried around, from famous Jamón to Manchego cheese to Spanish omelet to Potatas Bravas and more. I have to say that Gazpacho was my favorite bite without a doubt, but overall, there was no shortage of food.

Mercado Little Spain

Spanish Cheeses at Mercado Little Spain

Mercado Little Spain

Spain's Great Match 2019

I have to honestly say that in my 5 years of attending these “Spain’s Great Match” events, the “big guns” never showed up in the tasting – I don’t mean Pingus, Clos Mogador or Vega Sicilia, but even more accessible staples such as La Rioja Alta, Lopez de Heredia, Emilio Moro, Alto Moncayo and many others never made an appearance outside of occasional representation in the seminars. This year’s event was not an exception, with really minor representations of the better-known wines. Don’t get me wrong, there were plenty of excellent wines available, but been a bit spoiled (sorry), I just made a quick round, mostly looking to taste the new vintages of the wines I already knew, so I’m not going to inundate you with a long list of my wine recommendations.

In no particular order, here are the wines I tasted and liked:

Sparkling and white:

2017 Martinsancho Bodegas y Viñedos Martinsancho Rueda DO ($15) – this is one of the best Rueda wines, and it is a lot of wine for the money
2016 CUNE Monopole Classico Rioja DOCa ($27) – deliciously complex, oak-aged white Rioja
NV Anna de Codorníu Brut Rosé Cava DO ($15) – an excellent glass of bubbly for any occasion
NV Segura Viudas Reserva Heredad Penedes DO ($30) – this wine never disappoints, and a beautiful bottle makes it a perfect gift

Red:

2016 Viña Real Crianza Rioja DOCa ($16)
2014 CUNE Reserva Rioja DOCa ($29)
2012 CUNE Gran Reserva Rioja DOCa ($39)
2012 CUNE Imperial Gran Reserva Rioja DOCa ($80)
2016 Teofilo Reyes Crianza Ribera Del Duero DO ($37)
2018 Bodegas Divina Proporcion 24 Mozas Toro DO ($16) – a nice rendition of powerful Toro Tempranillo, good value
2010 Bodegas Martinez Lacuesta Reserva Rioja DOCa ($38)
2014 Bodegas Sonsiera Pagos de la Sonsiera Rioja DOCa ($38)
2016 Bodegas Valderiz Ribera Del Duero DO ($25)
2014 Boada Campo de Bueyes Crianza Ribera Del Duero DO ($15) – might be my favorite wine from the whole tasting. Approachable, round, delicious. Great value.

In terms of price versus quality, or the QPR as we like to call it, Spain still remains unbeatable, and it still remains more of a secret for a casual wine lover. Well, I guess it is all better for us – those who discovered the secret already.

What was your favorite Spanish wine discovery as of late?

Double the Holiday Fun With Vilarnau

December 17, 2018 4 comments

Vilarnau Reserva Brut Who doesn’t like the holidays? Of course, it is easy to complain about how overwhelming the holidays can be when we feel obliged to please lots of people in seemingly irreconcilable ways with food or with gifts. But let’s not go there – holidays genuinely are about the happy state of mind, so let’s focus on it.

Here I come, with an offer to double your holiday fun and enjoyment – are you at least a little bit curious how am I going to be able to deliver on that?

Here is how. First, I want to recommend you a good wine. Wine is an indelible part of any celebration – any holiday, any birthday, any achievement. There are lots and lots of wines to chose from, and really not enough time to learn about all of them. Thus the wine recommendation means that you can save time for some other important tasks, and have one less thing to worry about. Check.

Now, how can I double the fun? Easy. How about the wine in a beautiful package? When you bring the bottle to someone’s house, or you put it out in front of your guests, isn’t it nice to hear “wow, what a beautiful bottle!”. We are visual creatures; not only we eat with our eyes first, but we drink with our eyes first too. Instead of explaining the bottle with the gray words-covered label “it comes from the great producer, really” or “the guy at the store said I would love it”, isn’t it better to just put the bottle on the table which makes a statement with its own appearance “here, look how beautiful I am”?

So here it is, my recommendation for the double fun for the holidays – Cava, Spanish Sparkling wine from Vilarnau, all wrapped in the beautiful, Gaudí-inspired packaging.

Vilarnau estate had been growing vines since the 12th century. The first Cava at Vilarnau was produced in 1949, and from there on, Vilarnau moved on to become one of the prominent Cava producers in Spain.

Vilarnau has a diverse portfolio of the sparkling wines, out of which the Trencadis series wines stand out beautifully. To explain the Trencadis concept, let me simply bring an explanation from the Vilarnau website:

What is Trencadis?

“Trencadís” is a kind of mosaic that was used in the modernist artistic movement in Catalonia, created from tiny fragments of broken ceramic tiles, roof tiles or crockery. The technique is also known as “pique assiette”, in French. The Catalan architects Antoni GaudÍ and Josep MarÍa Pujol used “trencadÍs” in many of their designs, the most famous probably being “Parc Güell in Barcelona. Vilarnau’s proximity to Barcelona (not just geographic but also spiritual) means it was natural for this artistic resource used by the winery. As a result some of our cavas are dressed as follows.”

Vilarnau Trencadis Barcelona Cavas

Just take a close look at those bottles, how closely they resemble the actual mosaic pieces with all the grout in between? Don’t you think these bottles are beautiful? If anything, they will make for a perfect conversation starter at any gathering – and now you can also explain to people what exactly are they looking at.

So what is behind the beautiful packages? Equally beautiful Cavas, which are also stylistically very different. Cava is a Spanish sparkling wine produced in so-called Classic Method, where the second fermentation takes place in the bottle, exactly as it is done in the production of the French Champagne.

NV Vilarnau Brut Reserva DO Cava (11.5% ABV, $14.99, 50% Macabeo, 35% Parellada, 15% Xarel-lo, 15+ months in the bottle)
Beautiful mousse
Classic Champagne nose – toasted bread, a touch of yeast, white apples, a touch of lemon
Same classic profile continues on the palate – freshly baked bread, a touch of yeast, golden delicious apple, fresh, exuberant, perfect acidity
8, delicious

NV Vilarnau Brut Reserva Rosé Delicat DO Cava (12% ABV, $15.99, 85% Grenache, 15% Pinot Noir, 15+ months in the bottle)
Beautiful mousse
A touch of toasted bread with the addition of strawberries and cranberries
Toasted bread, strawberries, a touch of cranberries, bitter orange, crisp, tart, cut-through acidity
8, excellent example of a sparkling Rosé

I hope you find these bottles as beautiful as I do, and I hope you will like the wines too. At this price level, Vilarnau Cavas will stand easily against a lot of Champagne, so go ahead, make your friends and guests happy. Cheers!

Sabering with a Steak Knife

July 10, 2018 9 comments

When I’m opening a bottle of sparkling wine, my first desire is always to saber it. Sabering is a lot more fun than just twisting out the cork. Opening sparkling wine in the standard way, by twisting a bottle out of the cork, should produce no sound, maybe just a little “sigh”. When the bottle is sabered, the loud pop is expected, and the sparkling wine siphons out of the bottle – I hope you agree, this is lots more fun.

In the act of sabrage, the bottle is open with a small sword appropriately called the saber. This is how the typical saber would look:

I don’t believe I ever used the proper saber before, but considering the weight of it, it should be a pretty easy exercise – I used the chef’s knife successfully a number of times, works perfectly on the properly chilled bottle of Champagne or similar classic-method sparkling wine (it is all about high pressure of the liquid in the bottle).

Instead of a saber, it is a lot more fun to try random objects for the sabrage. My sabering attempts are not anywhere as prolific as Jeff The Drunken Cyclist’s (here is his latest success with the “espresso thingy”), but I had my own documented successes with the wine glass, and failures with the stapler and even with the knife.

This time around, I was opening the bottle of Cava, and encouraged by the Jeff’s latest success, I wanted to use some random object for sabering – so the steak knife was something I grabbed.

This is my beloved Laguiole steak knife, which is perfect for slicing the meat, beautiful and nicely balanced – however, it is very light. I was positive this will not work, but this is part of the fun! My first two strikes led to the glass starting to chip off around the neck, which lowered my confidence even further, but you can see this all for yourself here (apologies for the format of this video – a rookie mistake with the iPhone after not making videos in a while…):

 

As you can tell, it worked! Next time you will be opening a bottle of Champagne – have some fun with it. Cheers!

Behind The Label

September 18, 2017 13 comments

We eat with our eyes first – everybody knows that. We drink in exactly same way. While looking for the wine to buy, we always start from the label. Of course, sometimes we might be looking just for the specific producer’s name – but way more often than not, wine consumer is lured by the appearance of the bottle before anything else. We let the bottle speak to us.

Wine producers always knew the effect of the bottle appearance, and always tried to design attractive and appealing labels – think about Château Mouton Rothschild, for example, which started their “Artist” wine label series back in 1945. 20-25 years ago, the design, and most importantly, production capabilities were limited both in style and the cost. But not today- there are literally no limits to how creative the wine bottle design can get in today’s world. It is hard to tell what exactly makes the wine label instantly attractive, but we all can recognize that special label when we see it. I shared my fascination with the creativity of the wine labels on the multiple occasions in this blog – here is one example for you.

You don’t have to agree with me, but I see creative wine labels as objects of art. Art at large is a form of the human expression. Art takes lots and lots of different forms – beautiful building, successful surgery, a sublime glass of wine, a flower, a painting. I’m sure there are countless studies written on the subject, and I will not even try for the slightest bit to delve into it, but I’m convinced that art as a final expression always has its source, the origin, it is inspired – and this leads to the fundamental question – what inspires the art? I will leave you to ponder at that, and meanwhile, let me turn our conversation towards the … wine, of course.

Vilarnau Barcelona Cava When I saw the label of Vilarnau Brut Reserva Rosé, my first reaction was “wow, this is a beautiful bottle”. The next question was – what does it mean? Yes, I read the description connecting Vilarnau Trencadís Edition cavas to the work of famous architect Antoni Gaudí, but I still wanted to understand the true inspiration behind this label. I reached out to the winery, and asked a few questions – here is our short conversation:

[TaV]: Vilarnau produces Cava since 1949. When Trencadís labels were used on Vilarnau Cava for the first time?
[V]: We launched the Trencadis labels at the end of 2014.

[TaV]: What was the inspiration behind the Trencadís labels?
[V]: This form of mosaic is very famous in Catalunya, Spain. Inspired by the Park Guëll in Barcelona and the famous artist Gaudí. Vilarnau is the “Barcelona Cava” and we felt it was fitting to use such an iconic design to decorate the bottles.
Trencadís’ is a type of mosaic used in Catalan modernism, created from broken tile shards. The technique is also called ‘pique assiette’. The mosaic is done using broken pieces of ceramic, like tiles and dinnerware. The Catalan architects Antoni Gaudí and Josep Maria Pujol used trencadís in many projects, among which Barcelona’s Parc Güell is probably the most famous. Vilarnau being so close to Barcelona (not only geographically, but also with heart and soul), it was natural to pick up this typical artistic theme for our winery.

[TaV]: Are the Trencadís Cava target the specific market, or do they sell equally well world-wide?
[V:]: We are currently exporting this label to almost 30 markets (principle markets being the USA, UK, Germany, and Belgium) and the number is growing as consumers love the design and the wine.

[TaV]: Do you have plans to add any new wines to the Trencadís series?
[V]: When we first launched we only had the Brut Reserva NV in the trencadis design but we have added the Rosado Reserva to the range two years and the Brut Nature Vintage and Demi-Sec last year

[TaV]; Do you have plans for any other “creative label” designs under Vilarnau name?
[V]: Barcelona is a constant inspiration to us and we are full of ideas, however, we have so much to do with the Trencadis design that we probably won’t launch anything new for the next 2 years or so.

Vilarnau Barcelona Cava glasses

The beautiful label is very important, it sets the expectations and makes you anticipate more from the wine. But – the content of the bottle is better to support the beauty of the label, or the joy of wine drinking will quickly dissipate.

I’m happy to say that the NV Vilarnau Brut Reserva Trencadís Edition Rosé D.O. Cava (12% ABV, SRP: $15, 90% Trepat and 10% Pinot Noir, 15+ month in the bottle) didn’t disappoint. Beautiful intense pink color, classic Sparkling nose, with a touch of yeast and toasted bread on the nose, supported by fresh tart strawberries and lemon notes on the palate, crisp, succulent and invigorating. A perfect sparkling wine by itself, and at a price – almost an unbeatable value. (Drinkability: 8-/8).

What do you think of Art of the [wine] Labels? Do you have some favorites? Cheers!

Champagne! Champagne! Conversation with A.J. Ojeda-Pons of The Lambs Club

February 7, 2017 4 comments

While some of us insist that Champagne is an everyday wine, majority treat it as a “special occasion” only. Of course, every day with the name ending in “day” is worthy of a special celebration, but jokes aside, most of us need a good reason to pop the cork on that tickling, gently foaming, playful and refreshing nectar.

Lucky for all “special occasion” folks, one such special occasion is almost upon us. What can accentuate “love and romance” better than a glass of bubbly? Yes, bring the Champagne as Valentine’s Day is only a week away!

A.J. Ojeda-Pons The Lambs Club SommTo help you celebrate and maybe even answer a question or two which I’m sure you always had, I [virtually] sat down together with A.J. Ojeda-Pons, sommelier at The Lambs Club, one of the popular New York restaurants by the Food Network’s best-dressed star and Iron Chef Geoffrey Zakarian. I need to mention that in addition to being a WSET Advanced Sommelier, A.J. knows a thing or two about style – in 2014, he was the official winner of the U.S. Best Dressed Somm contest by Penfolds and GQ Magazine. And the Champagne? Just take a look at the A.J.’s LinkedIn profile, which says “Drink Champagne Every Day”!

Here is what transpired in our conversation:

[TaV]: Champagne is perfectly appropriate for any celebration, however, it is most often associated with Valentine’s Day – well, after the New Year, of course. When celebrating Valentine’s Day, would you recommend Champagne as the one and only choice of dinner wine, or would you use it just as an opener and then continue with whites and reds?

[A.J.]: Ah! My motto is “Drink Champagne Every Day,” so I often have a whole meal drinking just Champagne. Besides, drinking champagne before a meal is the most civilized thing you could do.

I know that it may be hard for some people to drink bubbles throughout a meal, but if you tailor your menu choices with the champagne that you are drinking, you can have an amazing experience (Think Crudos, Oysters, Fish or Seafood Tartare, Veal, Rabbit or Fish and avoiding red sauces or rich, creamy preparations). Otherwise, if you can’t commit, plan to drink the Champagne for at least half of the dinner and then switch for your main courses. In regards to desserts, champagne could sometimes be a total clash (due to its crispness and acidity) but a nice sorbet or fruit-based dessert will do.

[TaV]: To continue the previous question, just in case you suggested to stay with Champagne all the way, can you make some recommendations for different Champagne or Sparkling wines to complement a three course meal, including dessert? I’m talking not so much about particular producer names, but more about the styles and types of the sparkling wines.

[A.J.]: I like to drink a champagne that has more complexity throughout a full meal, so in that case I would go straight to a vintage champagne, even though it is always more expensive. You will benefit from the extended period of aging, it will have more nuanced layers and complex flavors, and will make it easy to pair with different flavors in various dishes.

[TaV]: Now, let’s actually talk about names. Splitting into three price categories – under $20, $20 to $60 and my favorite, “the sky is the limit”, what are the special Champagne and sparkling wines would you recommend to our readers in each price category?

[A.J.]: For the under $20 category, you won’t find any champagne in the market, unless it is a half bottle, but for that price point you are better off selecting other sparkling wines that are made in the méthode Champenoise. There are not a lot out there, if you can find them, because generally they are not exported or their production is very limited.

For example, from Italy you could try to get Franciacorta from the Lombardy region, from producers like Berlucchi, Il Mosnel or Mirabella. From the Veneto, you could try Il Buglioni spumante, and don’t forget that the Dolomites produce great sparkling, like Castel Noarna and Endrizzi. In Spain you can find great Cava from producers like Gramona, Mestres and Naveran.

If you are really in love with French sparkling, Crémant de [Bourgogne] (Veuve Ambal, Clotilde Davenne), [Jura] (Domaine de la Renardière, Rolet Père & Fils) [Alsace] (Albert Mann, Pierre Sparr or [Limoux] (Tocques et Clochers, Paul Mas) is your answer.

In the $20-60 sweet spot, you’re going to have the majority of Champagne options, from producers like Benoit Lahaye, Laurent Perrier, Dhondt-Grellet, Andre Clouet, Ayala, Billecart-Salmon, Aubry, Deutz, Henriot… open the floodgates!

Sky is the limit… yes, always! Find the Tête de Cuvées from Billecart-Salmon (Le Clos Saint-Hilaire), Pol Roger (Sir Winston Churchill), Charles Heidsieck (Blanc de Millenaires), Krug (Clos de Mesnil) and of course, Moët & Chandon (Cuvée Dom Pérignon).

[TaV]: What do you think of Grower’s Champagne? It is often hard to find, and if you can find it, it usually comes with very little information – is Grower’s Champagne worth seeking?

[A.J.]: Grower Champagne is by far my favorite type of champagne. Yes, they are hard to find at some stores but you can actually purchase quite a few online, if your state allows. Think about it, they ?own the land, they farm it, quite often respecting nature to the T, they produce and sell their own champagne, they don’t sell the fruit to big houses or mass producers. I stock on these a lot.

There are many styles to look forward to and many small producers that just are thrilled to share their farmer love in the language of a great bottle of champagne.

The Lambs Club Mezz Bar NYC

The Club Mezz at The Lambs Club

[TaV]: Over the past few years I had a number of delicious encounters with so-called Pét Nat sparkling wines – what do you think of them? Is this a fad, or will we see more of them? Do you offer Pét Nat at your restaurant?

[A.J.]: These are fun and can be quirky, but really excellent options to explore. I don’t think they are a fad, but you will see them more often in natural wine bars. They’re versatile with food, I must say.

We carry a couple at The Lambs Club and we offer on-and-off a choice by the glass depending on the season. I like them a lot. They are approachable, easy drinking and they also have a variety of styles from different countries. My favorite from California: Birichino, New York State: Channing Daughters, and from France: Chahut et Prodigues and Taille aux Loups!

[TaV]: In your opinion, what is the ideal vessel to serve the Champagne in? Is it the ever so popular flute, or should we rather serve and drink Champagne from the standard white wine glasses?

[A.J.]: Avoid flutes like the Black Plague. They are indeed obsolete, although they are alright for Prosecco. A regular white wine glass will be much better and, in fact, many crystal/glass makers have completely changed the shape of flutes to more white wine glass-shaped. You will be able to experience a lot more of the aromas of the champagne. Great champagne deserves a great glass. I prefer larger Burgundy or Bordeaux glasses for Vintage champagne.

[TaV]: What are your most favorite Champagne producers, if you have any?

[A.J.]: I have so many that I will need an extra page (back to my motto and hashtag, #DrinkChampagneEveryDay) but, here’s a few: Dhondt-Grellet, Billecart-Salmon, Agrapart, Savart, Tarlant, Robert Moncuit, Delamotte, Krug, Guillaume Sergent, Pierre Moncuit, Besserat de Bellefon…

[TaV]: Can you share your most mesmerizing Champagne experience, or most memorable Champagne bottle you ever had?

[A.J.]: It was a Heidsieck Monopole 1945. I was working a collector’s dinner and they had brought so many incredibly old vintage champagnes, but this one was my eye opener. All I could think about was ‘drinking this back then when the war finally ended.’ Seriously.

[TaV]: Last question – do you have a favorite Champagne quote? You know, like the famous [supposedly] Napoleon’s quote “Champagne! In victory one deserves it, in defeat one needs it” – do you have one (or more) which you like the most?

[A.J.]: Yes!!! Always a current quote from the poet Paul Claudel: “In the little moment that remains to us between the crisis and the catastrophe, we may as well drink a glass of champagne.”

There you have it, my friends. Hope you will find our conversation interesting, but most importantly – you don’t have to wait for the Valentine’s Day to get some fizz on. Pop that cork already, will you? Cheers!

Axial Vinos – Spanish Wine Intro

November 8, 2013 13 comments

A while ago I got an email from the Axial Vinos marketing, informing me that two of the Spanish wines from Axial Vinos portfolio had been recently added to the Trader Joe’s wine selection. I was also asked if I would accept a sample of the wines. As you might now, I have a difficult relationship with the samples – I don’t actively solicit them, and I consider each request individually. To be entirely honest, I had less than a handful of requests for sending the samples, and so far I didn’t reject any. I don’t have a strong criteria for rejection, it would probably have to be something like a Crane Lake of Sutter Home, for me to say “no, thank you”, but nevertheless, that makes me feel better.

As the wines which were offered to me were Spanish wines, which are some of my favorites in the world, of course I said “yes, please”. A few weeks later, the wines arrived, and then I had an opportunity to taste them – and now I would like to share my impressions with you.

Before we get to the wines, a few words about Axial Vinos. It appears that Axial Vinos is an export company, which works with the wineries in different regions of Spain, where it sources all of their wines. Axial Vinos portfolio includes more than a dozen of different wineries, located in all the leading regions, such as Ribera Del Duero, La Rioja, Penedes and others.

Now, let’s talk about the wines. From the get go, I really liked the packaging:

Axial Vinos

You know, this additional layer of paper, wrapped around the  bottles, enhances an element of mystery. Wine in the bottle is always a mystery, this is what makes it such fun – you really don’t know what is there, behind the cork, so your imagination can run wild, simply based on all the visual cues – the shape of the bottle, the label, the capsule. Here you can’t clearly see even those details, so the mystery multiplies.

But of course the next step is to unwrap the bottles (and admire the labels):

Avial VinosOkay, so we are done looking at the bottles, let’s talk about the content.

2012 Zumaya Tempranillo Ribera del Duero DO (13.5% ABV, 100% Tempranillo)  – nice and simple, food friendly wine. Hint of dark fruit on the nose, some blackberries and espresso notes on the palate. Tannins are soft and light, good acidity, good balance. Easy to drink. Drinkability: 7

2011 LA MANO Mencía Roble Bierzo DO (13% ABV, 100% Mencía) – what I like about Mencía-based wines as a whole is energy. Somehow all the Mencía wines I tasted to the date have this universal bright and uplifting character. This wine had nice, freshly pressed juice on the nose with the prevailing aromas of the fresh cherries. Similar cherries/plum profile on the palate, simple, clean, medium body, round dark fruit, easy to drink. Drinkability: 7+

NV La Granja 360 Cava Brut (11.5% ABV, 70% Xarel-lo, 30% Parellada) – simple and elegant, perfectly refreshing, just a touch of sweetness, good acidity, very balanced overall. Drinkability: 8-

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All in all, this 3 wines can serve as a perfect introduction into the wonderful world of Spanish wines. To all the lucky people who can buy their wines at Trader Joe’s (Trader Joe’s in Connecticut doesn’t sell wines, so I’m not one of them), I highly recommend not to miss on all these wines. Considering that the Turkey Day is coming, I believe all three wines will pair quite well with the Thanksgiving feast, and I’m sure you will not break the bank to get them. If you will try or have tried these wines already – let me know what do you think.

That’s all I have for you for today, folks. Enjoy your Friday – and the weekend is coming! Cheers!

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