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Seguimos con la serie de entrevistas con las enólogas de Gil Family Estates desde La Bodega de Méndez. En esta ocasión charlamos con Ana Belén Simón de Bodegas Juan Gil. Más sobre esta bodega que ha sido clave en poner la uva Monastrell en el paladar del público puertorriqueño en https://gilfamily.es/bodegas_juan_gil. Gracias por sintonizar, dejar un comentario y seguirnos en el podcast. ¡Salud!#wine #jumilla #vino #vinoespañol #monastrell #puertorico
La Asociación de Familias de Personas con Autismo de la Región de Murcia (ASTRADE) ha presentado Talentismo 2023, una línea de vinos elaborados en colaboración con las bodegas Barahonda, Viña Elena y Jorge Piernas, en un emotivo evento celebrado en el Bar Rojo de Odiseo. Estos vinos, fruto del esfuerzo de jóvenes con autismo, reflejan la esencia de la inclusión, ya que los participantes de ASTRADE trabajaron en cada etapa del proceso, desde la vendimia hasta el diseño de las etiquetas, guiados por el ilustrador Enrique Guillamón. Además, durante la primera cata solidaria, los asistentes pudieron degustar los caldos y conocer sus características únicas de la variedad Monastrell. Con cada botella a un precio de 17 euros, toda la recaudación apoyará los programas de inclusión laboral y social de ASTRADE.
Los gazpachos se pueden elaborar con conejo, perdiz, liebre, caracoles y, para quienes buscan una experiencia más intensa, con pimienta y pebrella.
Rafa Poveda, enólogo y reconocido defensor de la agricultura local, advirtió sobre el peligro que enfrenta el cultivo de la uva Monastrell.
Rafa Poveda, enólogo y reconocido defensor de la agricultura local, advirtió sobre el peligro que enfrenta el cultivo de la uva Monastrell debido a la creciente desafección de los jóvenes hacia esta actividad tradicional.
Eladio Martín, gerente de la DOP Vinos de Alicante, ha explicado que “el objetivo es que la Comarca del Vinalopó conozca la Monastrell y trabaje de manera conjunta”, mientras que Toni Santonja, director técnico de Bodegas Bocopa, se ha pronunciado acerca del presente y futuro del sector agrícola.
Poveda: "El momento de asueto lo determinaba una hilera de cepas de Moscatel interpuesta de vez en cuando entre las de Monastrell".
La madre del Fondillón es la Monastrell.
To download the transcript CLICK HERE Several weeks ago, I returned from an eye-opening wine field trip with the Old Vine Conference. This was my second time having the incredible opportunity to geek out and delve deeply into the fascinating world of vine soil, exploring the profound intrinsic link between wines and humanity. If you missed that first episode on old vines go back to Episode 144 and that's where I'm talking about why old vines are so special: Their deeper root systems, their genetic adaptations and how they can really help us in the future. In this episode I share the insights and experiences from this enlightening journey, diving deeper into the Monastrell variety, ungrafted vines and why both have done so well in the semi-arid wine growing region of Spain. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order. If you want to skip ahead: 3.38: The climate and terroir of Jumilla 7.39: The grapes of Jumilla and it's old vines 10.00: Old vine Airén (Check out Ep 177 to hear more about Airén and other native white Spanish varieties) 11.11: Monastrell, the grape of Jumilla 12.54: Ungrafted bush vines and why phylloxera doesn't like the soils of Jumilla 15.38: Threats to the old vines 16.43: Bodegas Olivares and their Dulce Monastrell 18.56: Recommended wines/wineries: 19.09: Gil Family Estates, Juan Gil Etiqueta Azul 19.50: Bodegas Carchelo, Muri Veteres Pie Franco 20.15: Bodegas BSI, Gemina Pie Franco, the Finca El Volcan 21.09: Bodega Cerrón wines 22.30: Why Monastrell grows so well in Jumilla 23.45: Visiting Viña Elena Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------ ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
La Consejería de Agua, Agricultura, Ganadería y Pesca, a través del Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA), ha iniciado la comercialización de cuatro nuevas variedades de uva de vinificación procedentes de la Monastrell, denominadas Calblanque, Calnegre, Gebas y Myrtia.A partir de ahora se iniciará la comercialización, gracias al acuerdo firmado con el vivero Provedo, que iniciará este año la multiplicación de este material hasta obtener el número de plantas suficiente para su venta. Para comercializarlas, el Servicio de Sanidad Vegetal de la Consejería certificó que el material que se proporciona al vivero para que lo multiplique es el inicial y está acreditado libre de virus”, y añadió que “ahora es el vivero el que se encargará de multiplicarlo y comercializarlo en un futuro.El material vegetal entregado al vivero se podó y recogió en presencia de técnicos del servicio de Sanidad Vegetal de la Región de Murcia, que levantaron el acta correspondiente, etiquetando las estaquillas recogidas y sellando las bolsas individuales donde se guardaron, y que solo se abrieron en el vivero por parte de técnicos del servicio de Sanidad Vegetal de la correspondiente comunidad donde se ubica el vivero.Las nuevas variedades, hijas de Monastrell, se caracterizan por tener una mayor calidad fenólica que implica una mayor calidad de los vinos y les confiere unas cualidades sensoriales diferentes con un intenso sabor y cuerpo, muy equilibrados.Además, estas nuevas variedades presentan esta calidad fenólica en condiciones tan desfavorables como la escasez de agua y las elevadas temperaturas propias de la Región de Murcia, por lo que podrán adaptarse mejor al nuevo escenario de cambio climático, permitiendo llevar a cabo una viticultura más sostenible, a la vez que innovadora, al tratarse de un material novedoso y único.
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Last week, I moderated a comparative wine tasting at Vin 13 in downtown Paso Robles. The comparative was between Paix Sur Terre, a local winery. The winemaker and owner Ryan Pease was presenting three of his wines. He, as do I, loves Spanish wines. Within his portfolio, he makes single varietal Mourvedre, Mataro and Monastrell. The tasting paired his three wines along with three Monastrells from Alicante, Spain. During the presentation, I provided some historical background on the variety, characteristics of the vines and clusters and general tasting notes. Together, Ryan and I compared and contrasted the six wines. I discussed the where the names came from and of course we talked about the infamous Graciano Goof of Paso. I hope you enjoy the seminar and if you would like to hire me to do a wine education program for you, even virtually, feel free to reach out on my website or on my social media channels. If you listen to a lot of podcasts, you know that many ask for patreon. We do not plan on doing this, but we do ask you to support the podcast by leaving a review. It takes only a few seconds of your time but means so much to the show. The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter so you can keep up with all the happenings. Slainte! Find out more about Paix Sur Terre Find out more about Dracaena Wines Find out more about Vin13 Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES
Join us as we review the 2018 Finca Bacara, Tabá Monastrell from Jumilla Spain! This week we learn about the Monastrell grape, and the guys get in touch with their authentic selves. Connect with the show. We would love to hear from you! stopwastingyourwine.com Instagram YouTube FaceBook
Hablamos con Jose Miguel Martínez Carrión, Catedrático de Historia e Instituciones Económicas (Universidad de Murcia) y organiza esta jornada.
Feinschmeckertouren – Der Reise- und Genusspodcast mit Betina Fischer und Burkhard Siebert
Diese Folge gibt's zum Sonderpreis, nämlich ohne Steuer! Wir berichten dir unsere Eindrücke vom Kleinstaat Andorra mitten in den Pyrenäen, den wir auf unserem Weg vom französischen Minervois auf die spanische Seite des Gebirges durchfahren und besucht haben. Du hörst, wie es uns im größten der 6 europäischen Zwergstaaten gefallen hat, was du dort erleben und steuerfrei shoppen kannst und wie wir in der Hauptstadt Andorra la Vella gewohnt haben. Wie wir dort gegessen haben und welch außergewöhnlichen Monastrell wir dort kennengelernt haben, erfährst du ebenso, warum die Amtszeit eines Königs nur 14 Tage dauerte. Unsere heutigen Empfehlungen: https://cellerdentoni.rest https://rocblanc.com https://www.hotelplazaandorra.com/de/ dort weiter auf Restaurant Instants https://gilfamily.es ************************************************ Abonniere jetzt den Podcast bei Google und verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen https://www.facebook.com/feinschmeckertouren/ https://www.youtube.com/channel/UCa_CkAeidqAQ98nKFa0HZcg/featured?view_as=public https://www.instagram.com/feinschmeckertouren/ Feinschmeckertouren ************************************************
Our goal in life is to find high QPR wines to share with you all, and in Monastrell, we think we have found a QPR Superstar! Two of the wines we tasted were $10.99, and they way, way, way outpunch their price. Stop wasting your money on overpriced California Cabs, and discover this wine which gives you much more bang for your buck! Also known as Mourvèdre, Mataro, and a million other names, Monastrell is the Spanish name for this wine, and if you love big red wines, you are in for a treat. Monatrell is the “M” in GSM blends, but it can more than stand up on its own. To say that we were pleasantly surprised is an understatement. In this episode, we learn about some of the background of this wine, where it is from, and what makes it so special. We also talk about the potential for creating a Wine Camp, where one of our cheers with be “Monastrell, Monastrell!” so let us know if you are in or out and we'll send you the permission slips! Wines reviewed in this episode: 2019 Bodegas Sierra Salinas Mo, 2020 Ego Bodegas Goru Verde, and 2019 Bodegas Volver Tarima Hill Old VinesContact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com
To download the transcript CLICK HERE Today is part 2 with Jess Summer, founder of Mouse and Grape, a luxury cheese and wine hamper company in the UK. We'll be looking at pairings to go with aged cheese, more challenging cheeses. What happens if you start adding the accompaniments like honey or nuts or fruit? We'll be looking at what cheeses go best with traditional method sparkling wine, so that of England. We'll be looking at the temperature that you should serve your cheese at. When do you take it out of the fridge? And there will also be some nice pairings to go with cheesy dishes because heating the cheese or melting the cheese can change the dynamic. If you want to skip ahead: 1.52: Jess winning Harpers 30 under 30 3.15: Taking part in Young Cheese Monger of the Year competition. 6.14: What wines pair well with aged cheese 10.39: Pairings for Comte 13.06: Pairing Oaked Chardonnays 15.12: Pairing blue cheese and Dolcelatte 19.04: Adding accompaniments to the cheese and how that affects the pairing with the wine 23.53: Pairing oaked Rosé 28.54: Saint Nectaire and Pinot Noir 29.20: Fourme d'Ambert and a Languedoc blend or a lighter noble rot dessert wine 31.23: Rachel/Quickes/Ticklemore with Albariño, Rosé or a high acidic white Italian wine 33.06: Keens Chedder with Monastrell or Tannat 34.56: Perfect cheese pairings with Traditional Method Sparkling wine like English Wine 37.39: Pizza pairing and baked feta pasta and wine pairings Last episode I was trying the Summer Cheese and Wine Picnic Hamper £65 If you want to Visit Jess' website: https://www.mouseandgrape.com/ And you can email her: info@mouseandgrape.com And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!
En este episodio de Simposium Podcast hablamos sobre las variedades de ciclo corto y largo, y principalmente lo que es el ciclo de la vid, y como influye en la calidad del vino que bebemos. Todos los episodios en: https://eltastevin.wordpress.com/podcast/ Puedes seguirnos en Facebook en: https://www.facebook.com/WineisintheAir
Uma conversa com Juan Antonio Ponce, enólogo da prestigiada Bodegas y Viñedos Ponce, uma vinícola espanhola familiar que se destaca pela produção de vinhos de forma artesanal com base no cultivo biodinâmico. A vinícola se destaca produzido a partir de Bobal, especialidade de Juan, mas também tem ótimos vinhos com as variedades Moravia Agria, Albillo, Garnacha e Monastrell.
Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! En este episodio de "Vino para Camaleones", nos sumergimos en el mundo del Fondillón, un vino único de Alicante que ha resurgido en las últimas décadas después de siglos de prestigio y reconocimiento mundial. A lo largo de este episodio, te llevo conmigo a una cata para conocer los vinos de MG Wines. La producción del Fondillón experimentó altibajos a lo largo del tiempo, pero su resurgimiento en la actualidad es gracias al esfuerzo y dedicación de los viticultores locales. Hablamos de la región de Alicante, donde se produce este vino, y de los factores climáticos y de viñedo que influyen en la calidad y el sabor único del Fondillón. El clima mediterráneo y las condiciones del suelo de la zona permiten que las uvas Monastrell, la variedad principal utilizada en la elaboración del Fondillón, maduren plenamente y alcancen una alta concentración de azúcares. El proceso de elaboración del Fondillón también es un aspecto clave en este episodio. A diferencia de otros vinos dulces y de alta graduación, el Fondillón no se fortifica con alcohol, sino que se elabora a partir de uvas pasificadas al sol y posteriormente se envejece durante al menos 10 años en barricas de roble. Este proceso de envejecimiento le otorga al vino una complejidad y un carácter único, que lo distingue de otros vinos generosos. Por último, el Fondillón es un vino dulce con sabores a frutos secos, especias y notas de caramelo, que lo convierten en un acompañante perfecto para postres, quesos azules y foie gras. Palabras clave: Fondillón, vino de Alicante, historia del Fondillón, envejecimiento en barrica, maridaje de Fondillón Links: VINOS: https://www.mgwinesgroup.com/bodega/fondillon/ IA limpieza de audio: https://audo.ai Música en el episodio: POR EL VIEJO BARRIO - Xoel López EVERYDAY IS LIKE SUNDAY - MORRISEY La CARA B de Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERIAS. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! If you are familiar with me or this podcast, you know how much I love Spanish wine. Today I am sharing a recording about the wines of Jumilla. The Great Spain Match was held at Little Spain in NYC. It was a perfect location to celebrate the wines of this supra-automous region. Although the majority of the wine is produced in the Murcia DO, vineyards are also found in Castile-La Mancha. The region experiences a continental climate with mediterranean influences and is located on the Altiplano range. The vineyards are up to 2600 ft. ABS and 96% of the wines are red, primarily Monastrell. Please take a moment to rate and review the podcast. Did you know you can do it right now, while you are listening? New ratings and reviews are how the algorithms decide which podcasts they recommend to others and if you love the podcast, other wine lovers will too! And don't forget to add your email address on the website to keep up on all things Exploring the Wine Glass. Find out more about Jumilla wines on their website. Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am sharing an exciting conversation with some producers in Jumilla, Spain Jumilla DO is located in south eastern Spain and is a supra-autonomous region. This means that it spans across two separate regions; Castilla La Mancha and Murcia. The only other two DOs that have this qualification are Rioja and Cava. The winemakers here are dedicated to sustainable farming and although there are many varieties produced in the region, Monastrell is the Queen. Please take a moment to rate and review the podcast. Did you know you can do it right now, while you are listening? New ratings and reviews are how the algorithms decide which podcasts they recommend to others and if you love the podcast, other wine lovers will too! And don't forget to add your email address to our newsletter list on the website to keep up on all things Exploring the Wine Glass. Find out more about Jumilla on their website. Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES
In this interview, María José San Román discusses the role of olive oil in Spanish cuisine, the importance of sustainability, and her love of frying foods in olive oil. María José San Román is the co-owner and executive chef of GRUPO GOURMET in Alicante Spain. With a collection of five restaurants, including her landmark restaurant, Monastrell, for which she was first awarded a prestigious Michelin star in 2013 and La Taberna del Gourmet, winner of the National Award for Best Bar in Spain, she blends Mediterranean tradition with creative innovation to bring classic Spanish ingredients to the contemporary restaurant table. Maria José's cuisine is based on a philosophy and vision that celebrates the bounty and flavor of local ingredients with distinctive style. Recognized as both Spain's Queen of Saffron and a leading authority on extra-virgin olive oil, she is renowned as an international ambassador of Spanish culinary excellence. Her cuisine pays homage to a wide range of classic flavors from her Spanish coastal roots including extra virgin olive oil, rice, seafood and saffron. GRUPO GOURMET ALICANTE (www.grupo-gourmet.com), a gastronomic project founded in 1975, includes restaurants Monastrell, La Taberna del Gourmet, La Vaquería, Tribeca, La Terraza del Gourmet and Taller de pan, each celebrating distinctively Spanish gastronomy and contributing to Alicante's status as one of the top hospitality centers of Spain. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Vinene i dette afsnit er skænket af Tofterup Brothers https://www.tofterupbrothers.dk/ Find Tofterup Brothers vinene i Meny, Spar, Føtex og Bilka eller her https://shop.meny.dk/produkter?Search=tofterup og her https://www.tofterupbrothers.dk/find-vin/ Find Trenza-vinen her https://www.andrupvin.dk/catalogsearch/result/?q=trenza …………………….. Tre vine alle lavet af to danskere i et land. Det er opskriften på dagens afsnit, hvor vi skal til Spanien og smage vine fra brødrene Jonas Tofterup og David Tofterup. Vi skal til området Yecla og finde ud af hvad området kan og er og så skal vi blive klogere på monastrell, når den er lavet i området. Herefter tager vi til Ribera del Duero og smager på Tempranillo lavet i en frisk og ny stil for området. Hvordan smager monastrell i et blend med cabernet sauvignon og garnacha tintorera hvad er en afblødning i vineriet og hvad gør det ved vinen? Til slut snakker vi om vin på 18% alkohol og svarer på et lytterspørgsmål om vinmageres evige søgen efter det helt rette sted at dyrke vin. Vi smager på 1) Tofterup Brothers, Monastrell 2019 https://shop.meny.dk/produkter/2019-tofterup-yecla-145-bodegas-trenza-sl 2) Tofterup Brothers, Tempranillo 2020 https://shop.meny.dk/produkter/2019-tofterup-ribera-14-bodegas-trenza-sl 3) Trenza Family Collection 2017 https://www.andrupvin.dk/trenza-family-collection-2016 ....................... KØB BOGEN HER http://vinforbegyndere.com/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin
Much has changed since our original 2017 episode (199) on Cava and Spanish sparkling wine. It's time for a refresh and an update! Photo: Cava cork. Credit: cava.wine In this episode we fill you in on the roller coaster the DO has been on since 2017 and where it stands today. The story shows how Spain has moved from just being ON the radar of international wine buyers to moving to a level of sophistication that demands its regions have the kind of terroir focus of the other great wine nations of the Old World – France, Italy, Germany, and Austria, to name a few. We review the regulations, changes, and the strife in the region and discuss what to seek out to get the best of these highly accessible, delicious, and decidedly Spanish wines. Here are the show notes... The Basics We start with the statistics on Cava -- it encompasses 38,133 ha/94,229 acres and made 253 MM bottles in 2021 91% of Cava is white, 9% is rosado (rosé) Various zones produce the wine, but Penedés is the heart of Cava production, with more than 95% of total output We discuss the early history of the area, beginning with the first sparkling production in 1872 with Josep Raventós to the point where the DO is formed in 1991 – we leave the modern history until later, as complex and muddled as it is! Map: The overly spread out regions of Cava. Credit: Cava DO We then get into the grapes and winemaking: Whites: Since most Cava is white, the white grapes dominate. Most important are the indigenous grapes, Macabeo (Viura, the white of Rioja), Xarel-lo, and Parellada. Chardonnay is also authorized, as well as Subirat Parent (Malvasia) for semi-sweet and sweet Cava. Photo: Macabeo. Credit: D.O. Cava Reds: Used for rosado (rosé), native grapes are Garnacha (Grenache), Trepat, and Monastrell (Mourvèdre). The Cava DO authorized Pinot Noir for use in rosado in 1998 Winemaking: We discuss the vineyard requirements for the making of quality Cava, including the importance of gentle picking and transport to the winery to prevent oxidation We briefly review the Traditional Method (Champagne Method) of winemaking, which is how all Cava is made Photo: Riddled Cava, ready for disgorgement.. Credit: D.O. Cava We discuss the aging qualifications for Cava, Cava Reserva, Cava Gran Reserva, and Cava Paraje Calificada that range from a minimum nine months to several years, and what each style yields We review the various dosage levels so you know what to look for: “Brut Nature” - no added sugar Cava Extra Brut – very little sugar Cava Brut: Slightly more added sugar in the dosage, sugar is barely noticeable Cava Extra Seco: heavier mouthfeel, noticeable sugar Cava Seco: Dessert level, very sweet Semi Seco: Even sweeter Dulce – Super sweet We discuss why Cava is such a big mess, with much infighting in its modern history, and why not all sparkling Spanish wine is created the same: We talk about the first fissures in Cava, with the 2012 break off of Cava OG producer Raventós i Blanc leaving the Cava DO because the quality standards were too low -Vino de la tierra Conca de l'Anoia (their own site) Photo: Raventós i Blanc Rosado, Vino de la Tierra We discuss the 2015 formation of The Association of Wine Producers and Growers Corpinnat (AVEC) or Corpinnat. We define the group and talk about its requirements for the small member producers: Mission: Create a distinguished, excellent quality, terroir-driven sparkling wine based solely on Penedès, rather than far flung regions that make lesser wine. To raise the profile of Cava from cheap shit to good stuff Photo: Corpinnat corks. Credit: Corpinnat Website Corpinnat Requirements At least 75% of the grapes must be from vineyards owned by the winery, wine must be made on the premises of the winery Minimum price paid for livable wages to the growers Certified organic and hand harvested grapes 90% of the grapes must be indigenous varieties: Macabeo, Xarel-lo, Parellada for whites, Garnacha, Trepat, Monastrell, for reds. 18 months minimum aging **By design: Cava's three biggest producers can't meet the requirements: Cordoniu, Freixenet and García Carrión – which is why Corpinnat started in the first place, to raise the quality standard and allow smaller producers a voice Corpinnat members (2022): Gramona, Llopart, Recaredo, Sabaté i Coca, Nadal, Torelló, Can Feixas, Júlia Bernet, Mas Candi, Can Descregut, Pardas We discuss the qualifications of the Cava Paraje Calificado classification, created by the Cava DO in 2017 for single-estate sparkling wines with a vineyard designation, lower yield, and a longer aging period Cava de Paraje Calificado requirements include specifications for: lower yield, manual harvest, minimum fermentation time in the bottle at 36 months. Vines must be at least 10 years old and the wine must be produced locally in the same winery that grows the grapes. Issues: Includes the large wineries' estate vineyards and (originally) some smaller ones but doesn't address the issue of quality or cohesive terroir/flavor. It's like a medal system – here are our best wines! Photo: Paraje Califado Cava -- Can Sala, Freixenet Disastrous conclusion: The Cava Paraje Calificada was the solution to the Corpinnat – it was meant to be more inclusive. But Corpinnat was supposed to be a new small producer/ quality designation within Cava. Because it excludes large producers, the DO wouldn't allow Cava and Corpinnat on the same label, and Corpinnat left the DO. They cannot use Cava, or Gran Reserva on their labels. Of the 12 wines approved as CPC in 2017, 5 aren't CPC anymore, only Corpinnat We address most recent regulations of Cava in 2020 The Cava Regulatory Council approved new zoning of the Cava DO. We review the subzones that are supposed to create a better delimitation for consumers: Comtats de Barcelona - 95%+ of Cava production Includes Sant Sadurní d'Anoia, the "capital of Cava" – where the first bottles of Cava were produced in 1872 Location: In Catalonia, in northeast Spain. Along the Mediterranean coast near Barcelona Climate: Mediterranean climate, slight variations inland versus coast but mostly long summer, lots of sun, hot summer and spring - easy to ripen grapes, lots of different grapes thrive Land: Diverse terrain – various exposures, orientation, altitudes, and microclimates Five Sub-zones (used for Reserva and Gran Reserva Cava, more limited yields, organic viticulture, vineyards 10+ years old): Valls d'Anoia Foix, Serra de Mar, Conca del Gaià, Serra de Prades and Pla de Ponent Each has a slightly different character – some more at elevation, some farther from the sea – slight variations in flavors and what grows where Map: Detail of the Comtats de Barcelona Cava Zone. Credit: Cava DO The Ebro Valley area Northernmost part of the DO, far in the interior, near and influenced by the river Ebro Climate: Temperate, continental climate – summers are hot and dry with cold winters Two subzones (used for Reserva and Gran Reserva Cava, more limited yields, organic viticulture, vineyards 10+ years old): the Alto Ebro around Rioja, Navarra, and the Basque area of Álava and the Cierzo Valley Sub Zone. The Cierzo is near the Aragonese city of Zaragoza in the central area of the Ebro River, with strong regional winds (the Cierzo) to dry out the area Map: Detail of the Ebro River Valley Cava Zone. Credit: Cava DO Smaller zones: Levante: (Eastern Highlands, no official name yet), in interior of Valencia province, with a dry Mediterranean to semi continental climate depending on whether altitude) Viñedos de Almendralejo (Almendralejo vineyards): Fairly flat, southwestern-most part of the DO. A very dry, hot climate, with warm wind, known as the solano We end with an update of where Cava is today (hint: it's huge and growing, it's trying to improve by moving towards organics, it's still fighting against Corpinnat) and what could be the next step for Corpinnat too. A fascinating show that takes you on the wild ride that the region and wine has been on since we first discussed it those many years ago. __________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes Sources: www.cava.wine https://www.raventos.com https://www.corpinnat.com https://www.thedrinksbusiness.com/2019/02/nine-producers-break-with-cava-to-form-corpinnat/ https://www.decanter.com/wine-news/new-breakaway-sparkling-wine-appellation-to-rival-cava-20501/
Are we who we think we are, or much more? Well my friends, we are much more...How do we identify with life's damaging effects? How do these episodes change us?Do I have to be a slave to my traumatic events? Do I change everything, or more "reframe" a few things I want to work on? Let's create a plan together! And then...Christine identifies with the grape Monastrell! Mona-who? Listen to hear more..."High Tides Raise Ships" - more on this quote:https://www.bookbrowse.com/expressions/detail/index.cfm/expression_number/478/a-rising-tide-lifts-all-boatsMore about the wine Tarima Hill:https://bodegasvolver.com/nuestros-vinos/tarima-hill/?lang=enMore about the grape Monastrell/Mourvedre/Mataro:https://www.wine-searcher.com/grape-298-mourvedre-monastrellSet yourself up with Christine D"Angelo as a COACH on the 1st Phorm App! https://www.1stphorm.app/StineDFind Christine D'Angelo:Instagram: @christine_dangelo_ Facebook: @Christine Casiero D'AngeloFind Susan Pajak:Instagram: @winegirlgonewildFacebook: @Susan PajakPersonal Blog: winegirlgonewild.comFollow Workouts and Wine on INSTAGRAM @workoutsandwinepodcastAsk us all the questions, or drop us a note! We would love to hear from you:workoutsandwinepodcast@gmail.com
Spotkanie z Bodegas Carchelo przy okazji degustacji Varsovino & Taste Spain. Dwa wina z regionu Jumilla, oba harmonijne i wyraziste, oba były przyjemnością. A jeśli lubisz wino Primitivo, sięgnij po szczep Monastrell, o którym usłyszysz w tym odcinku
The third Grand Tour of the year is also our third opportunity to take listeners on a journey through one of Europe's powerhouse nations not only in bike-racing but also wine-making. As in previous years and ahead of this year's Giro and Tour, we tasked Greg Andrews of Dvine Cellars with plotting our oenological odyssey – in this case with the help of Dvine's Spanish expert in residence, their Canaries-born and raised Caledonian, Angus McNab. In this episode of The Cycling Podcast, we take a break from our daily Vuelta coverage to taste the wines and hear Greg and Angus justify and in some cases defend their choices. The selection itself can be ordered from Dvine Cellars. The six wines are as follows, in the order that they ‘appear' on the Vuelta route: - Bat Gara, Uno Txakoli, Basque Country - Bodegas Tobía, Reserva, Rioja (2014 Gran Reserva also available) - Raúl Pérez, 'Ultreia Saint Jacques', Mencía, Bierzo - Telmo Rodriguez, Al-Muvedre Tinto, Monastrell, Alicante - Callejuela, Hacienda de Dona Francisca, Palomino de Flor, Sanlúcar de Barrameda - Bodegas Bernabeleva, Camino de Navaherreros Blanco, Madrid The Cycling Podcast is supported by Supersapiens and Science in Sport. The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.
It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am honored to share an episode where the table has been turned on me. I had the honor of being interviewed by Natalie MacLean. If you are unfamiliar with her, here is her self claimed biography: To fund her late-night vinous habits, Natalie MacLean holds down day jobs as a wine writer, speaker and judge. An accredited sommelier, she is a member of the National Capital Sommelier Guild, the Wine Writers Circle and several French wine societies with complicated and impressive names. Funny, brainy and unapologetically tipsy, her goal in life is to intimidate those crusty wine stewards at fine restaurants with her staggering knowledge. If you are a regular listener to this podcast, you know I got the opportunity to interview her also! If you missed it, please go back to episodes 253 and 254. I am not use to being on that side of the microphone, so I hope you enjoy! While you are listening, please take a moment to rate and review Exploring the Wine Glass. Ratings are now available, on Apple Podcasts, Spotify and Audible! Taking one minute of your time is the only way the algorithms will suggest Exploring the Wine Glass to others. Slainte! Music: WINE by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel. Find out more about us and our award winning Paso Robles wines on our website. Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website. Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte! Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order
What is it like to participate in the coveted en premiere tasting of the new vintage of Bordeaux wines in France while they're still in the barrels aging? Which Spanish foods should you pair with the fabulous red wine Monastrell? How does politics influence wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with winemaker, writer and podcast host, Lori Budd who graduated from the prestigious UC Davis enology program. She and her husband own Dracaena Wines in Paso Robles. She's also the host of the podcast called Exploring the Glass. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks Highlights Who are the Rothschilds and what is their association with banking and wine? What was it like to attend the Rothschild family's ballet competition as their guest? What was Lori's experience as a participant in an en premiere tasting in Bordeaux? How does the tasting experience differ for wines that are ready to drink versus still in the barrel? How is Portugal's turbulent history reflected in its wine? What type of wine did Lori taste from the ungrafted vines of the Jumilla region in Spain? How are Jumilla winemakers adapting their styles to meet the changing taste of Monastrell consumers? Which Spanish foods should you try alongside Monastrell? What does Lori love about Spain and Spanish wines? What was Lori's early career like, first as a microbiologist and then as an adventure educator? How did Lori first fall in love with wine? What was the journey like from wine lover to winemaker? Key Takeaways I loved Lori's story about attending the en premiere tasting of the new vintage in Bordeaux while it's still in the barrels aging. It sounds exciting, terrifying and eye-opening. Lori had some terrific Spanish dishes to pair with the luscious Spanish red wine, Monastrell. I found Lori's insights on how politics has influenced wine fascinating. Join me on Instagram, Facebook and YouTube Live Video Join the live-stream video of this conversation on Wednesday at 7 pm eastern on Instagram Live Video, Facebook Live Video or YouTube Live Video. I'll be jumping into the comments as we watch it together so that I can answer your questions in real-time. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621 About Lori Budd Lori Budd began her career as a microbiologist, but her need for excitement led her into Adventure Education, teaching students how to rock climb, zip line and tie those all important survival knots. Along the way, she fell in love with wine and graduated from the prestigious UC Davis enology program, along with certifications from a number of other wine programs. She and her husband, Michael, own Dracaena Wines in Paso Robles. She's consumed by the stories that unfold as each glass is poured, and shares those in her award-winning blog and podcast called Exploring the Glass. To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/181.
Kom med på en tur rundt i rødvinens verden og hør hvordan fire druer dyrket i Europa udtrykker sig og hvad der er særligt ved områderne, de dyrkes i. Vi smager på Monastrell fra Alicante, Tempranillo fra Ribera del Duero og 2 x Nebbiolo fra Barolo. Optagelserne er fra Vin for begyndere Vinfestival i Århus i april 2022. Tak til alle der var med på dagen! Vi smager på Spansk Monastrell fra Vintagewine.dk https://vintagewine.dk/shop/7-vin/236-bodegas-del-rosario-el-borde-2018/ Spansk Tempranillo fra Theis Vine https://www.theis-vine.dk/products/ribera-del-duero-pago-de-carraovejas-bodega-pago-de-carraovejas?variant=40136746598434 Første Nebbiolo fra Barolo fra CRT Spirits Réva Barolo 2017 DOCG Anden Nebbiolo fra Barolo fra Drueklubben.dk https://drueklubben.dk/vare/barolo-2017-rocche-di-castiglione/ ......................... Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin
Ego Bodegas Goru Verde In this episode, Rob and Scott review the amazing value Monastrell from Spain in the Ego Bodegas Goru Verde. So come join us, on The Wine Vault.
Mourvèdre is a grape best known as part of a Rhône blend with Grenache and Syrah, but it makes fantastic wine in its own right and in a wide range of styles. Originally from Spain where it's known as Monastrell, it's also planted in California and Australia where it's sometimes called Mataró. Whatever its name, Mourvèdre prefers a warm Mediterrean climate - in Spain, France, California, Australia, and California.
Inspired by a question from a Patron, we give you an original list of wines that are true alternatives to Cabernet if you love the OG and you want to branch out. We come up with 7 solid ideas that are similar but different enough to make them interesting. The original idea for this list was from Patron Serl Z. and Leigh W. gets credit for naming this series. People were so excited for these new ideas, we may just make it into a series! We begin by discussing the main characteristics of Cabernet Sauvignon: Flavors: Black fruit –especially blackcurrant, black cherry, black plum, blackberry -- earth in Old World versions, fruit in New World versions. The wine occasionally shows mint, eucalyptus, thyme, or green pepper notes. With oak Cab smells and tastes like tobacco, pencil shavings, cigar box, leather Generally tannic with good acidity. Some can be age-worthy if they have good tannin structure and acidity (backbone) Flavors depend on terroir, winemaking, oak aging Alternatives: Mourvèdre/Monastrell/Mataro (Bandol in France, Monastrell from southern Spain, and GSM blends from the US and Australia) – dark fruit, intense flavor, long aging Douro Tinto/ Touriga Nacional (Portugal)– dusty tannins with sweet fruit, violets, leather, tobacco, big tannins Alentejo/Alentejano (Portugal) – for people who like juicy, fruity Cabs with soft tannins. These wines are a blend of Alfrocheiro, Alicante Bouschet, Aragonez, Castelão, Syrah, Touriga Nacional, Trincadeira, and, not surprisingly, Cabernet Sauvignon Sagrantino di Montefalco (Umbria, Italy)-- Sagrantino grape is full bodied, tannic with earth, cherry, smoke and sometimes spicy notes that evolve into leather and tobacco with time. Similar to Cabernet, Sagrantino is astringent in youth and mellows with time Malbec (Cahors, France, Argentina) -- Not all Malbec is created equal. If you want wines that are similar to Cabernet, choose Cahors, which is earthier, heavier, stronger, more tannic and often more terroir-driven. For Argentina, look for wines from sub-regions of Mendoza with older vines and elevation. These areas make wines with stronger tannin, darker fruit, and more acidity. They aren't as plush as many Malbec. In the Luján de Cuyo valley of Mendozalook for Vistalba and Las Compuertas. In the Valle de Uco, Tunuyán, which includes Paraje Altamira and Petit Verdot (Virginia, Napa, and many other New World regions make varietal Petit Verdot, it's native home is Bordeaux, where it is part of the Bordeaux blend). Although known for what it brings to the Bordeaux blend, varietal Petit Verdot can be a great Cab alternative. The grapes are thick skinned, and the wines have black fruit, herbs, spice, and dark flower notes. The wine has high acidity and tannins, making it a great sub. Tannat (Madiran, Uruguay, Virginia, Texas, Paso Robles and Santa Cruz Mountains in California other parts of the US. Also Argentina, Brazil, Australia). John S. – this one's for you! Tannat is often blended with with Cabernet Sauvignon to tame its tannins! In Madiran the wine is far harsher than Cab but in Uruguay, it is more like blackberry, plum, dark raspberry, earth, and spice. It has soft tannins, high alcohol, and is pretty delicious. It resembles a lighter style Cabernet from the North Coast of Sonoma Cabernet Franc (on the list with lots of caveats so this is like a 7.5!). Cabernet Franc is the parent of Cabernet Sauvignon but it's much earthier, tea-like, and has a lot of red fruit notes. It is nowhere near as tannic as Cabernet and its flavors are really different. Still, it's not as soft as Merlot and because it can exhibit the herbs and pyrazine (green pepper) of Cabernet Sauvignon, I'm adding it to the list At the end of the show I mention some cheat regions – good places to get blends with a healthy hit of Cabernet in them: Bordeaux, South African Bordeaux Blends, Hawkes Bay from New Zealand are three I mention! Please let me know if you like this theme. If so, we'll do more shows like this! _____________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes
In 2019 Markus and Liz Bokisch celebrated 20 years of making award winning Spanish wines at Bokisch Vineyards. Markus pioneered the planting of Spanish varieties in California by bringing over budwood from Spain and planting it in Lodi soil in 1999. Inspired by his Catalan heritage and driven by a passion for organic and sustainable farming, he became one the most prominent grape growers and authorities on Spanish grapes in all of the United States. Markus Bokisch has also drawn attention to the diversity and uniqueness of Lodi wine country by spearheading the committee to create the 7 Lodi sub AVA's. Bokisch Vineyards produces wine from 5 of those 7 AVA's, continuing Markus's passion to showcase the uniqueness of the Lodi growing regions. In 2000 they made their first vintage of Bokisch wine and have continued to grow their Spanish wine portfolio ever since. Bokisch Vineyards is now producing 11 bottlings of 7 different Spanish varieties across 6 different vineyards. Featuring Albariño, Garnacha Blanca, Verdejo, Garnacha, Tempranillo, Monastrell, and Graciano. Since its inception in 2000, Bokisch Vineyards has been featured in numerous wine publications including Wine Spectator, Wine Enthusiast, and Sunset Magazine. In April, 2018 Bokisch Vineyards was the first American winery to win a gold medal for their Garnacha Blanca in the International Grenaches du Monde Competition held in Gandesa, Spain. In December of 2018, Markus and Bokisch Vineyards was featured in Wine Spectator, highlighting Markus's vision for Spanish wines and wines made in Lodi. In 2014 they moved into a brand new winery facility located in the rolling hills of Lodi, and hired their winemaker Elyse Perry, giving them full control - grape to glass. For all of these reasons and more, Bokisch Vineyards has been a leading force in establishing Lodi as a destination for wine lovers. Their tasting room is located in the oak studded rolling hills of eastern Lodi and is known for the fantastic views, delicious wines, picnic areas and fire pits. Wine Club members are treated to 4 exclusive events per year which are themed to match each new wine release. Liz Bokisch uses her exquisite culinary skills to create specific recipes to pair with the wines. Bokisch Vineyards is also making hand crafted, small lot wines from other varieties under their Tizona label. Showcasing the skills of their winemaker Elyse Perry, they produce an additional 8 vineyard designated wines including Malbec, Old Vine Carignane, Syrah, and Picpoul.
Wino organiczne w regionu Valencia. Jeśli lubisz wina pełne, z mocnym owocem, elegancką taniną i muśnięciem beczki, ten odcinek jest dla Ciebie. Etykieta będąca potwierdzeniem, że poniżej 50 złotych, można znaleźć perełki
I dette afsnit skal vi rundt i verden og smage vin fra Slovenien, Frankrig, USA og Spanien. Hvilket udtryk har en orangevin, der lagrer på leramfora - afgiver leret smag? Hvorfor er vin fra sydøstlige lande i europa ikke så kendte herhjemme? Hvordan er det nu lige, det er med appellationerne i Rhône og hvilken stil udtrykker flasken i dette afsnit? Hvordan udtrykker vine sig fra det relativt varme Paso Robles? Der er debut til området Alicante og druen Monastrell - hvad druens egenskaber og hvordan skal den behandles? Vi smager på: 1. Borac – KM Vinehttps://kmvine.dk/vare/rojac-bojac-orangevin/ 2. Le Bouquet des Garrigues, Clos du Caillou – HJ Hansenhttps://www.hjhansen-vin.dk/roedvin/frankrig/cotes-du-rhone/2017-bouquet-des-garrigues-rouge-aop 3. If you see Kay - Vin til Folkethttps://vintilfolket.dk/product/if-you-see-kay/ 4. Estrecho 2018, Mendoza – Jamas winehttps://jamaswine.com/products/spanien-roedvin-estrecho-monastrell-2018 ...................................... Som lytter kan du hjælpe os med at lave flere sær-afsnit. Tilmeld dig her: https://www.zetland.dk/kampagne/vfb og få adgang til Zetland i 2 måneder for kun 50 kr. Når du får adgang støtter du samtidig Vin for begyndere, så vi kan lave endnu flere sær-afsnit. ………………………….. Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin
Monastrell, Murvédre, Mataró... No importa como la llames, una de las grandes uvas del mundo es nuestra tan querida Monastrell. Ninguna uva refleja mejor el clima del mediterráneo. Por mucho tiempo olvidada, incluso denostada, hoy sin embargo todos se rinden a sus piés... a los piés de esta gran variedad que desde los confines del tiempo viene a contarnos cómo somos. Instagram: @Podcastvivaelvino - https://www.instagram.com/vivaelvinomad/ @Vinos_por_Segundo - https://www.instagram.com/vinos_por_segundo/ ---------------------------------- Twitter: @Vivaelvino9 - https://twitter.com/VivaElVino9 ---------------------------------- Facebook: https://www.facebook.com/VivaElVinoMadrid También puedes escucharnos en: Spotify: open.spotify.com/show/1LIZaKA73xrzZAjx6xTsB7 iVoox: https://www.ivoox.com/podcast-viva-el-vino_sq_f1766296_1.html Apple Podcast: https://apple.co/3afjV9D Google Podcast: t.ly/C7Am
We talk to Caroline Dessort about Monastrell grape variety, grown in Yecla in Spain.
This week, Daniel Castaño calls in from Spain and gives us a history lesson on Spain’s Monastrell grape; we head to the South Okanagan to talk to Ingo Grady about Hermit wines and bocci; Tightrope’s Lyndsay and Graham O’Rourke join us from the first certified sustainable winery in British Columbia and we get cooking tips from Executive Chef Dan Vichitthavong from the Penticiton Lakeside Resort.
Sur quel toit a poussé ton vin? Non, pardon. Je veux dire: Sur quel toit a poussé ta piquette? C’est une vraie question posée par les Méchants Raisins à notre invitée cette semaine, la vigneronne urbaine Véronique Lemieux. Si en français le mot est devenu celui que l’on emploi quand on se trouve devant le pire des vins. He bien, il semblerait que la piquette était à l’origine une boisson populaire et désaltérante fait à partir du marc de raisin. Aussi au menu des suggestions de vins qui feront sensation cet été, et des dégustations à l’aveugle de vins insoupçonnés! Invitée : Véronique Lemieux, vigneronne urbaine et brasseuse de piquette Vins en dégustation : Bodegas Juan Gil, Jumilla 2019, Monastrell, En Vert, Espagne 15,95 $ - Code SAQ 14651154 – 14 % - 3 g/L – Biologique Mas des Capitelles, Faugères 2019, Vieilles Vignes, France 23,65 $ - Code SAQ 14719391 – 14 % - 1,5 g/L – Biologique Suggestions de Patrick : Ecovitis, Equilibrio 2020, Jumilia, Espagne 16,25 $ - Code SAQ 14271039 – 12 % - 1,2 g/L - Bio Underwood, Pinot Noir 2019, Willamette Valley, États-Unis 20,90 $ - Code SAQ 13946102 – 13 % - 2,4 g/L Suggestions de Nadia : Domaine Fouassier, Sancerre 2019, Les Grands Champs, France 31,25 $ - Code SAQ : 13993814 – 13,5 % - 2 g/L – Biologique Borgogno, Pinin 2019, Langhe, Italie 19,50 $ - Code SAQ : 14102403 - 13,5 % - 2 g/L Suggestions de Mathieu : Combier-Fischer-Gerin Riu Priorat 2016, Espagne 32,27 $ - Code SAQ : 12134170 – 14% - 1,4g/L Une production QUB radio Avril 2021 Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr
For this show, we discuss a list of lovely reds and whites that you won't see on other lists for spring wines. Etna from Sicily? Check. Chignin Bergeron from Savoie in France? Yup. If you're looking for a change from the norm and a great spring list, here it is! As promised, here is the list...with some example labels to make shopping easy (see the winefornormalpeople.com/blog for label examples) With its medium body, excellent acidity, and minerally flavors, Etna Rosso from Sicily is a must have for spring. It can gracefully handle grilled food as well as it does mushroom risottos! The bonus wine: Etna Bianco, made of the Carricante grape. Similar nature, but with a greater hit of acidity and a cheek coating texture. Taste the volcano! As we called it in the Chardonnay episode, Jura is the Bizarro Burgundy. It's just across the Bresse plain and grows similar grapes...except when it doesn't. In the Arbois region, light, spicy, peppery reds of Poulsard and Trousseau can be lovely on a spring evening with salads, morel mushrooms, and flavorful fish like salmon. The bonus wines: sparkling Crémant from the Jura made of Chardonnay and becoming more widely available OR Chignin Bergeron, aka Roussanne, from the neighboring region, Savoie. That peachy, herbal, fuller body with good acidity is great when there’s still a chill in the air but you still want to stay outside! Bordeaux, M.C. Ice’s favorite. For spring, a white Bordeaux with a large proportion of the waxy, peachy, sautéed herb, honeycomb flavored/textured Sémillon is nice as the nights warm up. Sauvignon Blanc gives these blends excellent acidity and herbal aromatics but you just need a touch of that when we’re dealing with spring. The great part about Bordeaux Blanc? You can switch to Sauvignon Blanc heavy blends in the summer for a more refreshing bottle! I recommend steering clear of Bordeaux Blanc and Bordeaux Blanc Superieur (unless you know the producer) and seeking out wines from the Côtes de Bordeaux (label examples below). If you can swing it, get a wine from Pessac-Leognan – the best areas for whites in Bordeaux. The bonus wines: Merlot heavy red blends from the Côtes de Bordeaux—Castillon and Francs are the more serious areas but Blaye may be the most refreshing for our spring hit list. No list of mine is complete without Alsace, France. However, this time I’m switching up my regular Riesling reco and instead recommending Pinot Gris. We’re not in summer yet and the nights can have a nip, so Alsace Pinot Gris, with pear, citrus, white flower, and smoke notes, and a medium body will be a versatile sipper. It goes so well with onion tartlets, mushroom quiche, and chicken in herbal and citrus preparations! The bonus wine: Yup, I’m doing it. Pinot Grigio. No, not the alcoholic lemon water! The good stuff from Trentino Alto-Adige. If you get a case, try the Pinot Gris and the Pinot Grigio together to see the similarities and differences. Pinot Grigio will be nuttier with higher acidity and more lemon notes, but the similarity will be far greater between these two wines than if you get a cheapy from the bottom shelf of the grocery! Rosé. Here’s the one on everyone’s list, but rightfully so. Fresh rosé is released in the springtime and there is nothing better than newly released rosé. Provence is the standard – especially from sub regions like Sainte-Victoire, Frejus, and La Londe. We forgot to mention Tavel and Bandol in the show, which are always homeruns. Rosé is versatile in pairing – fried foods, grilled salmon, strawberry salads with goat cheese, and pasta with pesto (pistou as it’s known in Provence) are some options. Bonus wines: Other styles of rosé, especially California with its sun kissed styles from Pinot Noir or Spanish rosé from Tempranillo, Garnacha, or Monastrell are outstanding and great for a contrast against the lighter Provence style. Italian rosato can be wonderful as well and is made in most regions from their local grapes. The last one was really “Sophie’s Choice” for me. I couldn’t decide between Malbec and Torrontés from high elevation Salta in Argentina or Pinot Noir and Chardonnay from cool climate Casablanca from Chile. Ultimately the floral, peachy yet acidic and slightly bitter Torrontés from Cafayate/Salta and its intense, yet elegant counterpart Malbec from the same region seemed to be best for us. M.C. Ice astutely pointed out that for people living in hotter areas where spring becomes summer-like quickly, the high acidity and refreshing lighter notes in the Chilean wines were the winners. Either way, you can’t go wrong! Happy Spring! We hope you drink well, and that this list gives you at least one new idea to try as the days heat up slowly over the next few months. __________________________________________________ Thanks to our sponsors: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal
We want to help you drink your feelings on a rainy day, so on this episode of Pinkies Up, we find the perfect wine to drink on a rainy day! Our "normal" wine drinker Bridget lays out some guidelines and the question, and our wine expert Nick picks a few bottles to try. Here are the types of wines that we thought would work well for your rainy day drinking!FULL BODIED WHITE WINES LIKE CHENIN BLANC-----If you are looking for a wine that lifts your spirits on a rainy spring day, a full bodied white wine that has some tropical fruit notes will fit the bill perfectly! They're not so light that they feel better for beachside drinking, but they also have delicious fruit flavors to put you in the mood of a beautiful summer day.We tried a bottle of Secateurs Chenin Blanc from South Africa. It's a great value, and you should be able to find a great bottle of South African Chenin Blanc for about $10 - $15 that will fit the bill perfectly. Other types of wine that would fit this bill include White Rhone varietals or blends from grapes like Viognier, Roussane, and Marsanne, or an Albariño from Spain or California.LIGHT BODIED RED WINES LIKE GRENACHE-----Another way of trying to lift your spirits on a gloomy day could be drinking a light bodied red wine. We particularly like Grenache (or Garnacha in Spain) because the yummy red fruit flavors are balanced by a bit of spice on the backend. It'll let you feel the rainy mood, but also be refreshing instead of heavy.We enjoyed a bottle of Little James Basket Press made by St. Cosme in the South of France. It's under $15 and easy to find, but you shouldn't have a hard time finding good wines made from Grenache in the South of France or value priced and delicious Garnachas from Spain.Other types of wine that would fit this bill include Pinot Noir (not Bridget's favorite!) or a Gamay from Beaujolais in France.CABERNET FRANC-----Cabernet Franc is the less well known parent of Cabernet Sauvignon. It has more vegetal notes and a ton of aromatics - particularly notes like graphite or pencil shavings. These aromatics perfectly match the smell of rain falling on concrete and if you want to have a full bodied wine to warm you up that also heightens the aromatic intensity of sitting on the patio drinking wine, Cabernet Franc is a great pick!We drank a bottle of Zuccardi "Q" Cabernet Franc from Mendoza, Argentina that is an exceptional value. You can also find excellent Cabernet Franc from Bordeaux, France, the Loire Valley in France, California, and even Northern Italy!RICH FULL BODIED RED WINES LIKE MONASTRELL-----If you really want to lean into the "sad" feelings of a rainy day and just want a big, bold red wine to enjoy with the rain, a Monastrell is a great pick. This is a full bodied wine with plum, blackberry, smoke, earth, and tobacco notes. It also packs a punch with wines made from Monastrell (aka Mouvedre) usually clocking in around 15% ABV.We sipped on a bottle of Albacea Monastrell from the Juan Gil family. These wines are super values and incredibly yummy. They're also great with BBQ in addition to rainy days!Other types of wine that would fit this bill include a rich Malbec from Argentina, or a jammy Old Vine Zinfandel from California.We hope you enjoyed this episode and if you aren't already, please join us for our weekly Dinner Plus Drinks episodes. You can subscribe and follow along with us on the following channels:Watch on YouTube Visit our websiteGet links to subscribe to the podcast in your favorite appOr email us at: hello /at/ dinnerlusdrinks /dot/ comCheers everybody - we'll talk to you soon!
Äntligen är Gardeniorna tillbaka i Spanien! De är i extas över att äntligen ha tillbaka vinmaestro Johan Franco Cereceda i studion. Amalia lägger ett vinpussel medan Johan och Carlos snackar sportbilar i Alicante. Det dricks Monastrell hos Francisco Gomez, Mencia hos Finca Luna Beberide och det avslutas med eleganta bubblor från Castell d’Age. Vad är [...]Read More
In the tradition of Aphrodite, the goddess of love and fertility, after which aphrodisiacs are named, we give you a list of 12+ foods that inspire love and passion, and the wines to match. Date night just got more exciting!! You can let us know if any of these actually work. William Blake Richmond, Public domain, via Wikimedia Commons Here's the list of the top 14 aphrodisiac foods and the wines to pair with them: 1. Watermelon is rich in L-citrulline, an amino acid that helps improve blood flow. Like Viagra, L-citrulline increases blood flow to the sexual organs but without any negative side effects! Put it in a salad with feta and arugula (rocket, also and aphrodisiac so you get a double hit of spice in your life). Wine: Spanish rosé. I like a Monastrell-based wine because it's bolder and fruitier than some other Spanish versions, and you need that fruit to stand up to the flavors in this tasty but sweet, bitter, and salty salad. You can use a California rosé too, but Pinot Noir may be too light so get something a bit bolder and made from a different grape. 2. Salmon (and other cold water fish like herring, anchovies, sardines) has lots of omega-3s, which encourage good moods, good skin, good brainpower and a good sex drive! Since salmon can be prepared in so many different ways, we give a few wine ideas: Raw salmon (sashimi or tartare) goes well with a dry rosé (here you can use a Provence rosé) or Albariño from Rias Baixas, Spain Salmon in a butter sauce (beurre blanc): A slightly oaked Chardonnay like a white Burgundy or an Oregon Pinot Gris could work Grilled salmon: New Zealand Pinot Noir or St. Amour from Beaujolais would be fantastic Blackened salmon: Zinfandel but make sure it's not over-the-top (Here's the wine I said should be the standard for all CA Zin: Nalle Estate Old Vines Zinfandel) 3. Oysters. Both because they are thought to resemble certain female body parts and because Romans in the 2nd century AD claimed that women had much prowess after eating them, oysters have become the standard for aphrodisiac food. Wine: If you like the magnification of salt, go for a Chablis, Muscadet, Albariño, or Champagne. If you dislike that, stick with a Bordeaux Blanc or a Côte du Rhône blanc, both of which have lower acidity so it won't make the oysters seem quite as salty. 4. Asparagus. Well M.C. Ice had ALL sorts of issues with this one, but it's on all the lists I've found, so it has to make ours too. Another food that is all about increasing and maintaining sex drive, both its intrinsic properties and its "interesting" shape contribute to its effectiveness. M.C. Ice was grossed out by the smell factor and the shape argument really made him squirm. 5. Avocado. This one comes from the Aztecs. They called the avocado tree "ahuacuatl." That means "testicle tree", because the avocados hang in pairs off the branches, so...yeah. Wine: Avocado is great alone or in salads, sandwiches, or with Mexican. If you are having Haas avocados, the most popular type in the U.S., you'll notice they are both creamy and nutty. What's a wine that's creamy and nutty? One of my favorite whites: Fiano di Avellino, which has a lovely almond or hazelnut finish. Arneis from Piedmont could work too. 6. Carrot and ginger soup. Here we go again with the shape thing... but carrots also have beta carotene and lots of other good for you vitamins, which Middle Easterners believed aided in making people more attractive. Ginger is spicy and it helps get your blood flowing. It also tastes delicious when combined with carrots in a soup! Wine: If you're having roasted carrots (and other dishes that will fit this) you can easily pair them with a red like Côtes-du-Rhône or another Grenache-based wine that will be moderate enough to stand up to char but let the carroty flavor shine through. If you take our suggestion of the soup (and add coriander, which we mention is known to increase sexual appetite), you'll have a trifecta of goodness that will pair well with Alsace Riesling or a Viognier from California or from the northern Rhône. 7. Truffles. I'm not talking about the chocolate kind. I'm talking about the rare kind found in the Piedmont of Italy that Greeks and Romans both claimed the musky scent of truffles made people's skin more sensitive and that's a good thing for a healthy love life. Wine: Slightly older Barolo or Barbaresco (also from Piedmont) is a perfect fit for the earthy, barnyard, mushroom note of truffles. Especially if the truffles are with red meat, bolder versions of these Nebbiolo-based wines will be perfect matches. If you are having risotto or pasta with truffles, have Fiano di Avellino from Campania, or a bold white from the Rhône. I would steer clear of fruity, young wine for this pairing. 8. Fennel. The ancient Greeks found this vegetable which is like a celery, licorice mash-up (both also alleged aphrodisiacs), to be a real labido enhancer. Maybe it's because it has plant estrogen in it! Wine: If you are have a steak with roasted fennel or a soup or stew with a fennel base, a great Northern Rhône Syrah or a more subtle California Syrah will be an excellent pairing. The flavors of a Syrah -- the rich fruit, the black pepper, and the spice will be great with the fennel notes. For lighter style fennel dishes like vegetarian soups with a fennel base or chicken with a fennel cream sauce, a white Rioja or a slightly oaky Chardonnay can each hold their flavor and structure against the strong celery/licorice notes well. 9. Figs. Like oysters, when cut open, figs allegedly resemble a female body part and for that reason they have always been considered a food for the amorous. Because having them on their own presents a tough wine pairing challenge we recommend having them with a little cheese -- goat, feta or especially blue with counter some of that natural sweetness. Wine: If you take the idea of having figs with cheese for your date night appetizer or tapas, you are going to need a very fruity, bold red to pair. Zinfandel, or southern Italian wines like Nero d'Avola, Primitivo (Zinfandel), and Negro Amaro can take on both the sweetness of the figs and the salty, penicillin-like note of the blue cheese. A slightly sweet tawny or ruby Port could also do the trick quite well. 10. Pesto (the aphrodisiac trifecta). Basil produces a sense of well-being and boosts fertility. Garlic spices up your desires. Pine nuts have zinc, which increases male potency. Put them together and bam! the most love enhancing potion there is. Wine: Pesto comes from Liguria, right near the Piedmont region of northwest Italy. Cortese di Gavi and ARneis are classic Piedmont whites that have enough flavor to stand up to the garlic, a nuttiness to go well with the pine nuts, and excellent acidity to make them stand out. If you want a light red, stick with Piedmont again -- a simple Barbera, Freisa or Grignolino will do the trick. 11. Dessert of strawberries, raspberries and vanilla cake or whipped cream. Strawberries and raspberries are said to invite love. Latin American legend tells us that the vanilla plant was created when a beautiful young girl fell in love with a boy from the wrong class, and when a god asked for her hand and she said no, he got so angry he turned her into a vanilla plant. Wine: The honeyed, apricot flavors and good acidity of Sauternes or Barsac from Bordeaux would be excellent dessert partners. A late harvest (Auslese) Riesling from Mosel would be great or a lighter style fizzy wine like Moscato d'Asti also work wonders with berry vanilla desserts. Each of these ideas would work but my favorite pairing for berry vanilla desserts is demi sec Champagne 12. Wine! All on it's own, is an aphrodisiac in a bottle! Whether it's because your inhibitions go away or because alcohol also increases blood flow, red wine and Champagne, specifically, have been praised for raising the libidos and amorous intentions of those who consume it (in moderation). Apart from Champagne, which is always a great wine to pair with any food, and to liven up any dinner, here are some love inspired wines to consider: Romeo and Juliet, the greatest love story of all time, lived in the city of Verona. To pay homage, drink the bold reds of the region: Valpolicella and Amarone If you want the more pious route, you could pay homage to St. Valentine, the patron of love, marriage, and relationships. His relics are in a few key spots around Europe and you can choose which you like best for your wine selection! 1. St. Valentine's remains lie in Rome. Although Lazio's wines are a bit lacking, you could get a Sagrantino di Montefalco from Umbria (it borders Lazio in the northeast) or a lovely Piedirosso or Aglianico from Campania (borders Lazio to the south). Close enough, and these are great reds! 2. Relics of St. Valentine's are also in Madrid. There are some wines coming from Madrid now, but if you can't find those, get the rich reds of Ribera del Duero to inspire love. If you prefer white, get the whites of Rueda, in the same zone as Ribera del Duero, due north of Madrid. 3. It's a little unclear whether the relics in Roquemaure in the Rhône are the real deal, but if it justifies drinking Châteauneuf-du-Pape, which is across the river, I'll go with it! **Note: there are also a ton of St. Valentine stuff in Dublin, so if you want a Guinness, that works too! Whether its for Valen-wine, date night, or to test the properties of these aphrodisiac foods, we wish you a fun filled night! Sources: Gourmet Sleuth (this has many more ideas and is a great article!) Cosmopolitan The Healthy The Independent ____________________________________________________________ Thanks to our sponsors: Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!
Hoy viajamos de nuevo al Sureste de España, a Murcia, para conocer una D.O. que últimamente está dando que hablar: Bullas, y lo haremos con Paco Puertas, director de Bodegas del Rosario, una bodega de clara vocación exportadora. Y también sobre la Monastrell. Eso sucederá a las 6pm CET en:https://es.galleryofideas.net/radio Y también se puede escuchar a través de: http://radio.garden/listen/gallery-of-ideas/5WYUCJdE #whitewine #redwine #spanishwine #vino#vinoespañol #winenote #wineenthusiasts #винныйблог #winelife #sommlife #wineblogger #diasdevinoyradio #sommeliers #vinotinto #vinosespañoles #winetasting #wineblogger #winegeek #diasdevinoyradio #sumilleres #winelover #iconicwine #topwine #gonzalezbyass #tiopepe#bodegasdelrosario #dobullas #monastrell --- Send in a voice message: https://anchor.fm/patricia-curty/message
Constellation Brands executives must be elated to finally complete their sale of over 32 wine brands and five wineries to E. J. Gallo Winery. The $810 million deal was less than half of the $1.7 billion initially proposed in April of 2019, as the Federal Trade Commission insisted Constellations exclude their sparkling wine, brandy, dessert wine and concentrate business lines as a condition of approval. Constellation sheds all their $11 and under products in a bid to go upscale and Gallo picks up a bevy of bottom shelf labels and more production capacity. Who comes out on top in this deal? For now primarily the grape growers who no longer have to deal with the uncertainty of who will be buying their grapes. As the details of the mega-deal were being worked out many farmers have been in limbo. What will this deal mean for wine lovers? It’s certainly promising on this front as E. J. Gallo has a history of improving the wine operations they acquire. Look no further than the wonderful work they’ve done at Louis M. Martini, Pahlmeyer Winery, J Vineyards and Winery and MacMurray Estate Vineyards. Once Gallo integrates the newly acquired brands into their operations the consumer will likely benefit as Gallo is so much better at running a wine business than Constellation. Better quality wine at the $11 and under price point is a win for the consumer. Having not had any of the following brands for years as they have become so banal I’m looking forward to the prospect of Gallo reviving and improving the quality of the future offerings at Ravenswood, Blackstone and Clos du Bois. E. J. Gallo is a private company that now represents almost 30% of all bottles of wine produced in the U.S. Not bad for a couple of brothers that switched from growing grapes to squishing them to make wine in 1933. One could easily make the argument that Gallo is too big and controls too much of the U.S. market. After all it took almost two years for them to get approval from federal regulators. That a lot of sifting through the fine print to ensure consumers don’t get hosed on the deal. Based on current market conditions I’d speculate that we can expect more consolidation in the coming years in the wine industry. A post pandemic euphoria will undoubtedly lift revenues for travel, hospitality, retailers and restaurants, but the relief may not come quickly enough for some winemakers. Gallo will almost certainly be a player in future acquisitions. Kwame Onwuachi and Alice Waters pen a nice piece for The Washington Post theorizing that once president elect Joe Biden is sworn in he can take immediate steps to save mom and pop American restauranteurs by taking executive action. Oh if it were that easy. Bill and I discuss these items and more in this week's addition of VinoWeek. Thanks to everyone for listening. Cheers! Our wine recommendations this week are Bellavista Alma Gran Cuvée Franciacorta. The region of Franciacorta is roughly 50 miles east of Milano in northern Italy.A blend of 77% Chardonnay, 22% Pinot Nero and 1% Pinot Bianco. Bright and zesty apple and lemon flavors on a full bodied frame. A real crowd pleaser. You can wow your friends with this one as they remark “Hey this is great Champagne”. Then you can gently remind them, it’s not Champagne it’s Franciacorta. $23 Buy it here.Domaine Allimant-Laugner Crémant D’Alsace Brut Rosé - 100% Pinot Noir this sparkling wine has a beautiful light salmon color. Clean and crisp red fruits on the nose. Strawberries and cranberries with good depth of flavor on the palate. $16 Buy it here.Marcel Cabelier Cremant Du Jura - This wine hails from Jura France a region sandwiched between the Burgundy wine region and the Swiss border. It’s 90% Chardonnay, the remainder Pinot Noir and Poulsard. A light straw yellow color in the glass, the green apple and biscuit aromas and flavors could easily fool you into thinking it’s Champagne. This is our new house bubbly. Why spend all your money on a luxury Champagne brand when you can get this level of quality and complexity for a third of the cost? $20 Buy it here.2018 La Bastide Saint Dominique Cotes du Rhone Villages - 50% Grenache, 20% Syrah and 15% Mourvèdre 15% Carignan. Fermented and aged in stainless steel the nose is quite shy on first impression. Decant it and leave it alone for an hour and you will be welcomed to a wonderful black and blue fruit nose. It’s full bodied with a good punch and spiciness on the palate. A nice mid length savory finish. La Bastide wines age extremely well so you can lose a few of these in storage and not have to worry. $17 Buy it here.2018 Crous St. Martin Les Espaliers Gigondas - 80% Grenache, 10% Syrah, 10% Mourvèdre. This relatively new label is a collaboration between wine agent Harry Bosmans and wine grower Eric Bonnet of Domaine Bastide Saint Dominique. A deep ruby color in the glass the nose shows deep red fruit and spice. On the palate it’s refreshing, savory and beautifully balanced. A wonderful new discovery. $25 Buy it here.2017 Juan Gil Monastrell Silver Label - Crafted from 100% Monastrell from the region of Jumilla in southeastern Spain. The 40 year old Monastrell vines are dry farmed on limestone soils. The wine is aged for 12 months in French oak barrels. Deep black and purple in the glass, aromas of blackberries, blueberries, black cherries, licorice and sweet oak accompany a mineral rich and concentrated palate. It’s full bodied with just enough acidity to ward off a slightly sweet sensation on the finish. Ages ago I consumed a lot of this wine and it’s exactly as I remembered it. I’m glad I ‘ve rediscovered it again. $15 Buy it here.2015 Blue Gray Priorat - 50% Garnacha, 30% Mazuelo (Carignane), 25% Cabernet Sauvignon. Another Label from the Gil Family Estates this wine is packed with juicy black fruit and savory spice. It’s rich and concentrated but not jammy. Very approachable, its balance and well integrated tannins have made it our house red. $18 Buy it here.
I open, taste and review a Casa Castillo 2017 Monastrell from Spain purchased from Winestore in Blakeney, NC. We also toast birthdays, national days, and tell dad jokes for prizes!
It’s Monday, Let’s raise a glass to the beginning of another week. It’s time to unscrew, uncork or saber a bottle and let’s begin Exploring the Wine Glass! Today on Winephabet Street the letter of the day is M and it stands for Monastrell. The thick black skinned grape Monastrell, is the native Spanish name for what is known as Mataro in Australia and Mourvedre here in America. Our special guest is Nicholas Hammeken founder and CEO of Hammeken Cellars which was founded in 1996. They create wines that gather the best of the Spanish local grapes and traditions, with the winemaking style and techniques of the "New World". Music by Kēvens Official Video Follow me on Instagram! Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel. Find out more about us and our award winning Paso Robles wines on our website. Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website. Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte! Please Visit our Sponsors by clicking Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order
On this episode the host’s spend their Sunday afternoon imbibing of red wine to help alleviate the Scaries. Emily and Nate went the Spanish route with Monastrell (southern Spain) and Mencia (northern Spain), while Matt got in touch with his Italian roots, guzzling a Montepulciano D'abruzzo (said in a thick accent). Meanwhile Matt’s (dainty) panties were bunched about the power struggle he is having with his parents for control of the family (see The Godfather). Em is queued up on season one of True Detective while Nate tries to hijack the segment since he is obsessed with the show. Last but not least the hosts are stuck on how much cooler is it to be a Democrat, paper straws, and Daylight Savings Time. Booze: A not widely known red wine of your choosing Panties in a Bunch: Matt on life as your parent's get older Queued Up: Emily on True Detective Season 1 Stuck on It: How much cooler is it to be a Democrat, paper straws, and Daylight Savings Time. Next Week's Booze: An AUTUMNAL cocktail of your choosing
Es gibt ein neues Pferd im Stall. Das Pferd ist ein Elefant. Und das auch noch in doppelter Ausführung. Die neuen Mikrofone im Studio von Ausgesprochen.Ausgetrunken klingen noch saftiger, voller, deeper. Genau so wie der Content der Gäste. Achim Griesel stellt in dieser Folge das komplette Bildungssystem in Frage, prangert gesellschaftlich geförderten Perfektionismus und, in logischer Konsequenz, daraus resultierenden Narzissmus an und fordert Alternativen für nachfolgende Generationen. Dabei sollen diese Alternativen nicht nur zeigen, dass "es mehr gibt", als den Mainstream, sondern vor allem den Grundstein legen, für ein aufgeklärtes, freiheitliches Denken und Handeln. Und so bietet Achim mit seiner "Nacht der Redner" einen Markt der Möglichkeiten zur Weiterbildung an, nicht nur für souveränes Auftreten, sondern für souveräne Lebensführung. Als inhaltlicher Kontrapunkt bleiben da nur zotige Geschichte über alkoholische Früherziehung und Butterberge auf dem Rathausmarkt. Und einen Monastrell im Primitivo-Gewand. Fusion-Wein-Küche, Teil zwei.
Very good Spanish red Blend. Aromas of fresh red fruits, along with a note of burnt sugar, chocolate, spices & tobacco. Hints of wet undergrowth & dry, mineral overtones. Vibrant acidity & well-integrated tannins with solid structure. A wonderful blend of Garnacha Tintorera 70%. Monastrell 30% Region: Spain. Appellation: Almansa Type: Red Varietal: Red Blend
Guys in this episode I drop a quick few minutes on how to taste red wines. Everybody should have this basic understanding of wine. Check it out! I taste through Merlot driven Bordeaux, Rabble Red Wine Paso Robles Red Blend, Monastrell from Jumilla by Juan Gil, and Gran Passione Veneto Rosso. Don't forget to follow on IG. Please leave a rating for the show, and DM @hospitaliTV with any comments you have. Thanks!
Hoy visitaremos el Levante, a las 6pm, con Su Mortera y Juanjo Muñoz, de Bodegas Murviedro. Vamos a conocer juntos 3 D.O.: Requena, Valencia y Alicante, y también 3 variedades: Bobal, Merseguera y Monastrell. Espero que disfrutéis el viaje con nosotros. - Y este encuentro será en: https://es.galleryofideas.net/radio - Y también se puede escuchar a través de: http://radio.garden/listen/gallery-of-ideas/5WYUCJdE Solo hay que darle al "PLAY", esa es la tarjeta de embarque. #whitewine #redwine #spanishwine #vino #vinoespañol #winenote #wineenthusiasts #винныйблог #winelife #sommlife #wineblogger #diasdevinoyradio #corpinnat #sommeliers #vinotinto #vinosespañoles #winetasting #wineblogger #winegeek #diasdevinoyradio #sumiller #sumilleres #winelover #winestagram #iconicwine #topwine #vinosconsolera #solera #utielrequena #valencia #vinosdeutielrequena #alicante #vinosdealicante #monastrell #bobal #merseguera #galleryofideas #goiradio #storytelling #besthits --- Send in a voice message: https://anchor.fm/patricia-curty/message
En este episodio del Podcast de Scoolinary, nos tomamos un café, o mejor dicho un chocolate con María José San Román, chef y propietaria de varios locales en Alicante, entre ellos Monastrell con una estrella Michelin, La Taberna y la Terraza del Gourmet, Asador La Vaquería, Tribeca Music Bar y San Román despacho de pan. Además es presidenta de Mujeres en Gastronomía, una asociación que quiere dar más visiblidad a las mujeres en el sector de la hostelería. Una cocinera y emprendedora que le pone pasión a todos sus proyectos y que cree en el talento de las personas por encima de todo.
Pierwsze z trzech win otwartych podczas długiego weekendu w Busko Zdroju. Miasto na weekend - raj dla rowerzystów i biegaczy - wino do wielu potraw. Słońce, owoce, wino w fajnej cenie
Plaza de la Reina red marries three varietals Tempranillo, Grenache and Monastrell into a totally tasty blend that displays a medium ruby hue and aromas of plum and cranberry with some spice. The flavors are surprisingly concentrated for a wine of this price with ripe fruit, nice tannins, and a long finish.
Tucked into a small corner of southeast Spain is one of the greatest sources for delicious, multi-layered, and decadent reds you’ll find. In the province of Murcia, at latitude 39˚N lay two regions of Monastrell (Mourvèdre) production that have quietly churned out wine for more than 3,000 years: Jumilla (joo-ME-yah) and Yecla (YAY-clah). Today, these regions are magnificent but receive so little press that we can get exquisite bottles that have the fullness, richness and depth for less than US$20. In the podcast, we take you through the wine history of the region --from the early days with the Phoenicians to the Romans and then the Moors, and then a few strange brushes with the phylloxera root louse that at first propelled the region’s wines, then decimated the land and ultimately saved this area from a fate of nasty bulk production to make it a quiet haven of powerful reds. We discuss the conditions in Murcia, discuss Bullas, a small Denominacíon de Origen and then we move to the big guns of this area: Jumilla and Yecla. Jumilla Jumilla is the best area quality in Murcia and also makes the most wine. Vineyards are spread across a wide valleys and plateaus surrounded by mountains. A few geological and climate facts: The high elevation of the vineyards -- between 1,300 -2,600 ft (400 -800 m) make it possible for grapes to cool at night and maintain acidity. The soils here are dark and have a high limestone content. They’re permeable but have good moisture retaining properties, allowing the vines during the harsh summer droughts. This is a very difficult place to grow things – it’s a harsh, dry, continental climate that is tempered a bit by Mediterranean breezes but is brutal in its dry heat. Jumilla is one of Spain’s oldest DOs – its historical legacy as a high-quality wine producer is well known in its native land. It now makes whites, reds, and rosés, although the reds are the flagship for the region. Red grapes include: Monastrell, Tempranillo (called Cencibel here), Garnacha Tinta, Syrah, Cabernet Sauvignon, Merlot, and Petit Verdot. The French varietals were added to the Monastrell to create more dimension in the finished wine (read: international appeal). This has been critically acclaimed, however some of it muddies the character of the grape. White grapes include: Aíren, Macabeo, Pedro Ximenez, Malvasia, Chardonnay, Sauvignon Blanc, Mosacatel de Grano Menudo Although not mentioned in the podcast, the Jumilla DO has several areas it draws from: Jumilla, Montealegre, Fuenteálamo, Tobarra, Hellín, Ontur, and Albatana. 40% of the wine is from Jumilla proper. Monastrell represents 85% of the vines planted and 80% of any blend must be this grape. The character of the wine is superb: it tastes like dark fruit, earth, and minerals with a brambly, gamy character. With age, these flavors mellow to be more like dark soil, coffee and spice. Although it isn’t prevalent, Jumilla makes rosé from 80% Monastrell too -- in the best versions it’s similar to the rosé of Bandol, in Provence, France with some acidity and tannin and, from a careful producer, the opportunity to potentially have a longer life than 1 year. Modern technology, good farming and a consistent climate mean there isn’t a lot of vintage variation here although the region does have aging classifications similar to Rioja: Vino joven ("young wine") or Sin crianza: little, if any, wood aging. Crianza: Reds: aged for 1 year total -- at least 6 months in oak, 6 months in the bottle. Whites and rosés: at least 1 year with at least 4 months in oak. Reserva: Reds: aged for at least 2 years -- at least 12 months in oak, 12 months in the bottle. Whites and rosés: aged at least 18 months with at least 6 months in oak. Gran Reserva: Made only above average vintages. Reds: 4 years aging, 12 months of which in oak and a minimum of 36 months in the bottle. Whites and rosés: aged for at least 4 years with at least 6 months in oak Yecla Towards the end of the show, we discuss the smallest and northernmost wine zone in Murcia, Yecla. This area is landlocked by other DOs: Jumilla DO to the southwest, Almansa DO to the north, and Alicante DO to the east. It’s 50 miles (80km) inland and represents a transition from more coastal Mediterranean influences to hotter, arid continental conditions. Yecla is similar to Jumilla in that its altitude allows the grapes to maintain acidity at night, creating balance in the wines. White grapes: Airen, Macabeo, Merseguera, Malvasia, Moscatel de Grano Menudo, Sauvignon Blanc, Chardonnay. These wines are usually blended. A small amount of sparkling wine is also made here. Red grapes: similar to those of Jumilla, but the blends must have a least 85% Monastrell. The area has transitioned from making a light, very fruity red to making more serious reds with spice mineral and red fruit notes, after seeing the success Jumilla has enjoyed. If you haven’t tried these wines yet, get on it. They will become your new go-to and a total revelation for your palate (and wallet!). Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes! Get your copy Wine For Normal People Book today! Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal
De lager faktisk bobler i Spania – utenom Cava. I sør har de laget en litt spesiell sak på Monastrell – og vi ble ganske begeistret. Queen of Kings BdN Brut kr 174,80 Vinmonopolets nettbutikk
Cet épisode spécial vous est présenté en partenariat avec Vins d’Espagne (Sopexa). Une émission entière dédiée au vignoble le plus vaste du monde ! Un terrain de jeu fertile pour les Méchants Raisins, qui s’offrent un voyage virtuel à travers les terroirs extrêmes d’Espagne, ses vignobles d’altitude et sa riche palette de cépages autochtones. Et comme toujours, il y a de très belles bouteilles sur la table. De quoi vous accrocher un sourire et vous transporter, vous aussi, sous le soleil. Salud ! En dégustation dans cet épisode : Bulles : Mestres, Cava 1312 116 succursales 19,60 $ - 13232581 12 % - 7,1 g/L D.O. : Cava Cépage(s) : Parellada, macabeo, xarel-lo Blancs : Bodegas Tajinaste, Valle de la Orotava 2018, Blanco Tradicional (ÎlesCanaries) 29,35 $ - IPréZin D.O. : Valle de la Orotava Cépage : 100 % listan blanco Lustau, Manzanilla, Papirusa, Xérès (Andalousie) 13,75 $ - Code SAQ : 11767565 (375 ml) – 15 % -
I open, taste and review an El Goru 2016 Mourvedre/Monastrell wine from Spain purchased from Winestore in Blakeney, NC. We also learn about the grape used to make this wine.
The grape miniseries continues! This time we cover the grape known as Monstrell in Spain, Mourvèdre in France, and Mataro in other parts of the world. Difficult to grow and make, when treated well the wines from this grape are unlike any other -- herbal, gamy, powerful. The key things to know about Monastrell/Mourvèdre: The grape originated in Spain, and then moved to the Roussillon, Rhône, and Provence in France. It needs a lot of heat to grow, so it can only thrive in hot locations with lots of sun but ample water. Flavors: They vary greatly depending on where the wine is made, but generally it has deep color, full body, is tannic and high in alcohol. Spain: can be more like red fruit -- cherries and raspberries with spice and herbs. France, especially Bandol: the wines have more dark fruit (if any fruit character at all) with spice, olives, herbs (garrigue as they call it in southern France), and a gamy, barnyard or wild animal smell to the wine. With time (3-5 years) that flavor mellows to something more akin to leather or tobacco and the tannins calm. In the new works styles are less tannic and less gamy. In blends: Mourvèdre adds fullness, flavor and structure that complements the more lifted Grenache and the elegant Syrah. In rosé: The grape helps these wines have longevity, lending tannin and great flavor to the wine Food Pairings: Meats or root/hearty vegetables that are braised, grilled, or in a stew. Hard cheeses work too. Where can you find it? France: Provence: Especially Bandol, where the finest Mourvèdre is made. Producers we mentioned are Domaine Tempier (reds and rosé), Château de Pibarnon Languedoc-Roussillon: one to watch for more varietal Mourvèdre in the future Rhône: in blends and especially in Châteauneuf-du-Pape. We mention Beaucastel as having a high percentage of Mourvèdre Spain (called Monastrell) Central and southeast Spain: Murcia, Castilla-La Mancha, Valencia Main grape in: Alicante, Almansa, Jumilla, Valencia, Yecla, Bullas Producers: Luzon, Juan Gil, Castaño, El Nido, Casa de la Ermita California Northern and Central CA: Contra Costa County (old plantings found here), San Luis Obispo, Paso Robles, Sonoma Producers: Crux,(They are featured in episode 220) Tablas Creek (episodes 162 and 281) Bonny Doon Ridge Vineyards Other US: Washington State, Oregon, Arizona, TX, Virginia, Chile, South Africa Australia Used as a component in GSMs -- Grenache Syrah Mourvèdre blends South Australia: Riverland (bulk wine), Barossa, McLaren Vale New South Wales: Riverina (bulk wine area) Producers making single varietal Mourvèdre: D’Arenberg Torbreck Turkey Flat Hewitson A link to where I'll be for upcoming Wine For Normal People book signings: www.winefornormalpeople.com _______________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes! Wine Access Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more! I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal
In this episode, we are testing out the Ullo - a sulphur filtration device! We love a new piece of wine kit - so listen in to hear if the Ullo works and what it does to the wine. We discuss what we think about sulphur and what it actually is, plus its effects. If you link health and headaches with sulphur, we debunk some myths. Learn what the sulphur limits are in wine and which food products are surprisingly high in sulphur. We are drinking a Verdejo and a Monastrell wine. Learn all about Verdejo history, its flavours and what their labelling terms mean. We talk about where you can find Monastrell and the other names it came to be called. What is your feedback around sulphur? Are you looking for more natural wine these days? Would a sulphur filter interest you? Leave us your comments on Instagram and twitter @unfilteredpcast Cheers! Are sponsor Sommelier Socks Links Below to treat your self or a friend https://jonathankleeman.com/shop/ https://www.amazon.co.uk/sp?_encoding=UTF8&asin=B07QVMWYRX&isAmazonFulfilled=0&isCBA=&marketplaceID=A1F83G8C2ARO7P&orderID=&seller=A3J7DVZ0CQ6A3K&tab=&vasStoreID= https://www.etsy.com/uk/shop/SommelierSocks?ref=simple-shop-header-name&listing_id=704203561&ga_search_query=sommelier%20socks
The StoryThe Time Waits For No One Monastrell 2017 is 100% Monastrell (Mourvedre in France) produced by Finca Bacara (Finca translates to farm or vineyard) in the Jumilla DO of southeastern Spain. This wine is designated a DOP wine which is Spain's highest wine category and Monastrell is the #1 Red grape in Jumilla accounting for over 80% of the grapes grown. Jumilla is located on the plains between the mountains to the west and the Mediterranean Ocean to the east. And they have a wine history that goes back to the ancient Greeks, which is enough of the wine travelogue stuff and gets us to why this Monastrell is on this website...it has a skull and crossbones on the label. I can't decide if the bones are a pirate flag or if they are the universal symbol for poison, which would be an odd choice for something you are about to drink. But, it is October, Halloween is coming and we are on the look-out for appropriate Halloween party wines.Monastrell is the same as Mourvedre which is the M in the GSM blends of the Rhone Valley in France. It is typically a blending grape, but in Jumilla it is King. In doing a bit of research it seems that Monastrell has been grown in the area for about 1,500 years. The Time Waits For No One was aged in American oak barrels for 6 months. I found this bottle at Costco selling for $9.99 and prices on the web are all over the place, a range of $12 to $19, so grab it at Costco, if you can. The alcohol content is a sturdy 15%.The Tasting NotesThe color is dark, barely see-thru raspberry jelly red. The nose is earthy and slightly raisiny, there is exotic spice, vanilla, fudge chocolate, blackberry, and prune. This is a wine with a soft, beguiling mouth-feel upfront and gets rougher and more complex as the flavors play out. It tastes of blackberry, raisin, and plum, along with oak spice. The mid-palate shows some dusty tannins, a light sprinkle of Nestles Quik powder, and pomegranate. The acidity is balanced and the finish is full, if not particularly long-lasting.The Summary * The Time Waits For No One Monastrell is definitely not the same old, same old. Decanter gave this wine 95 points and Wine Spectator gave an earlier vintage 81 points and I get it, if you like this Monastrell you will really, really love it and if you don't you will hate it. And I think that is a sign of good wine, it isn't simple and easy. * This is a wine that tastes like Jumilla, Spain, not France, not Italy, not California, sometimes with New World wines the influences kind of blend together, but not here. * Take time to let this Monastrell breathe, as it opens up the flavors become richer and opulent.
Utilizamos la complicidad de Juan Gil para ir descubriendo el Levante, el Mediterraneo y una variedad fantástica: La Monastrell. Esta variedad de uva levantina fue hoy el hilo conductor del programa donde hablamos de todo un poco con la participación especial de Sergio, amante del vino pero sobre todo buena persona y amigo con el que compartimos nuestra charla de cada martes. Pablo nos explicó lo que eran los vinos generosos porque nos salimos un poco del tema al hablar del fondillón. Esperamos que os guste. Podeis seguirnos en nuestro blog o nuestras redes: Nuestro blog: https://vivaelvinomadrid.blogspot.com/ Facebook: Facebook.com/VivaelVinoMadrid Twitter: @Vivaelvino9
España cuenta con más de 70 denominaciones de origen, siendo las más famosas en México, Rioja, Ribera del Duero, Rueda... En este episodio elegimos hoy 2 denominaciones emblemáticas de el del sur de ese gran país: Jumilla y Almansa, muy cercanas entre sí, geográficamente hablando y sus uvas reinas: Monastrell y Garnacha Tintorera. Disfrútalo y mándanos tus comentarios!
In deze aflevering helpen we je om een rode wijn te vinden die helemaal bij jouw smaak past. Hoe vind je nou jouw lievelings rood, lekker voor ieder moment? Welke stijlen zijn er allemaal? En wat zegt de kleur eigenlijk over de smaak? Straks heb je alles in huis om jouw rode (huis)wijn te vinden! Dit zijn de wijnen uit deze aflevering: Chateau Tapie, Castaño Monastrell, Rawson’s Retreat Merlot.
This is a first for us! South of France & North of Africa, there is a little known country making amazing wines! (Well, okay... not really "little known" but people don't generally name it in the first three wine growing areas they think of, so close enough!)It's savory, dark and sensational! It's a revelation in the glass! It's SOMM-Thing to Drink About with Christi the Yoga Mom & Alex the Somm! What have they got in their glass this week?!Finca Ventura Monastrell Old Vines 2014 Jumilla, Spain
Dr. Espi teaches and practices medicine in the Psychiatry Department of Rush Medical College in Chicago. He has more than 20 peer reviewed publications on many aspects of Psychiatry including: akathisia due to drugs, metabolic syndrome, inflammation, dissociative symptoms, the cinema, and the history of Psychiatry. He is the founding member of the Journal of Humanistic Psychiatry and the author of the book Monsters, Demons and Psychopaths: Psychiatry and Horror Film. In this book he studies society's perception of mental illness through horror film according to its historical context. His major interests are philosophy, art history, rock music, gastronomy and cinema and has found Chicago a good niche to combine all these interests. In this episode, we discuss: Magic, Witchcraft, Demons, the Devil, Magical Practices in the Catholic rituals, the Inquisition (and especially the Spanish Inquisition, which no-one expects:-)), the Trier trials, the Salem Witch trials, ergotism, Belladonna, Toad medicine (5MeO-Dmt), Jumilla wine, Grenache, Rioja, and Monastrell wines, the unreliability of evidence at the Witch-trials, especially "spectral evidence," scapegoating against women, and other marginalized groups, Stanislav Grof, spiritual emergence vs. psychosis, the roots of discrimination against mental illness and its continuation in modern psychiatry, the anti-psychiatry movement, Thomas Szasz, Michel Foucault, the silent movie "Haxan", werewolves, vampires, zombies, and other monsters, Horror movies, Psychedelics, hysteria and much more. Dr. Espi's Professional Website can be found here: https://www.rushu.rush.edu/faculty/fernando-espi-forcen-md-phd The Journal of Humanist Psychiatry can be found here: http://www.humanisticpsychiatry.com/ Dr. Espi's YouTube channel can be found here: https://www.youtube.com/channel/UCJhYmcLASwBUBl7h4Yq6xyQ
PULL CORK. PRESS PLAY. ENJOY!The Winemakers Podcast hosted by Louise Houghton from Cellar Media reinvents how you discover and enjoy wine from the best winemakers around the world... Subscribe wherever you listen to podcasts, and visit http://www.wnmkrs.com to buy your mixed case of 6 wines from Season 1 of The Winemakers.Anthony YountFARMER | From his farm boy roots in Missouri, he now lives the farm lifestyle; working with grapes and living off the animals he owns and produce he grows.PRODIGY | At only 24 years old he was the winemaker of a multimillion dollar business and 6 years later he was defined by Wine Spectator as the epicentre of the West Paso wine scene.TENACIOUS | Not only did he survive a life threatening accident; he viewed it as an opportunity to pursue the vinous Paso path..Produced by Cellar Media@cellar@thewinemakersseriesSHOW NOTESPaso WineriesDenner Vineyard:http://www.dennervineyards.comEmail: info@dennervineyards.comTwitter: @DennerVineyardsInstagram: @DennerVineyardsFacebook: @DennerVineyardsUSP: Farmer. Tenacious. Legend.The Royal Nonesuch Farm:https://www.royalnonesuchfarm.com/Instagram: @royalnonesuchfarmVilla Creek Cellars:http://www.villacreek.com/Email: wine@villacreek.comTwitter: @villacreekwineInstagram: @villacreekcellarsFacebook: @villacreekPaso Winemakers and Geography:Justin Smith: https://thewinemakersseries.com/blogs/profiles/justin-smithJames Berry Vineyard: https://www.saxumvineyards.com/wines/james-berry-vineyardAVA: https://en.wikipedia.org/wiki/American_Viticultural_AreaYork Mountain AVA: https://en.wikipedia.org/wiki/York_Mountain_AVAGrapes:Clairette Blanche: https://en.wikipedia.org/wiki/Clairette_blancheGraciano: https://en.wikipedia.org/wiki/GracianoRoussanne: https://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/grapes-for-wine-making-flavor-characteristics-explained/roussanne-wine-grape-flavor-character-history/Monastrell: https://en.wikipedia.org/wiki/MourvèdreUgni Blanc: https://www.jancisrobinson.com/learn/grape-varieties/white/ugni-blancWineries and Wine regions which feature in Anthony's Cellar:Gigondas: https://en.wikipedia.org/wiki/Gigondas_AOCChateau Saint Cosme: https://www.saintcosme.comJacque Bavard: http://www.jacquesbavard.comPaix Sur Terre: https://www.paixsurterrewines.comClary Ranch: http://www.claryranch.comTokaji: https://winefolly.com/review/the-story-of-tokaji-wineSauternes: https://winefolly.com/review/sauternes-wine-guideWine Terms:Botrytised Wine:https://en.wikipedia.org/wiki/Noble_rotCo Ferment: https://en.wikipedia.org/wiki/Co-fermentationPuncheons: http://www.wines.com/wiki/puncheonFoudre: https://www.winespectator.com/glossary/index/word/foudreWhole Cluster Fermentation: https://www.winespectator.com/drvinny/show/id/What-Is-Whole-Cluster-Fermentation-in-Wine-56488Sponsor Info:PasoWineries.net: https://pasorobleswineries.net/PasoRoblesWineries.net is the best resource for planning the perfect trip to Paso. Decide where you want to taste, eat, stay, and explore all in one place with the only comprehensive map of every winery, distillery, and brewery in the area. You can also find tasting coupons and hospitality discounts. Text "SPECIALS" to 24587 for coupons.Email: info@pasorobleswineries.netTwitter: @PasoRoblesWinesInstagram: @PasoRobleswineriesFacebook: @PasoRobleswineriesThe Winerist:https://www.winerist.com/Winerist offers 3000+ wine & food travel experiences with expert guides in over 135 wine regions worldwide. The easy, online approach to book your culinary and vinous related adventures - from wine tasting tours to cookery classes in picturesque surroundings.Email: bookings@winerist.comTwitter: @TheWineristInstagram: @wineristFacebook: @winerist See acast.com/privacy for privacy and opt-out information.
En el primer programa de 'Siempre Pensando En Lo Mismo' charlamos con la chef María José Sanromán (Monastrell) y con el experto en vino Santi Rivas (Colectivo Decantado). También exploramos el Instagram de Pepe Ribagorda, reflexionamos sobre las texturas de la vajilla con los diseñadores Luesma & Vega, sometemos a Manid Ciriza (Canal Cocina) al 'test de los sentidos' y la escritora Mercedes Cebrián nos cuenta un cuento.
En el primer programa de 'Siempre Pensando En Lo Mismo' charlamos con la chef María José Sanromán (Monastrell) y con el experto en vino Santi Rivas (Colectivo Decantado). También exploramos el Instagram de Pepe Ribagorda, reflexionamos sobre las texturas de la vajilla con los diseñadores Luesma & Vega, sometemos a Manid Ciriza (Canal Cocina) al 'test de los sentidos' y la escritora Mercedes Cebrián nos cuenta un cuento.
We review viticulture and wine making in Yecla and Jumilla region and take a deep look at the Monastrell variety.
This week Roque and Luke see that there’s life beyond the DOs as they travel to the depths of the Sierra de Aralar in Andalucía to try a beefy unique bottle of red from the mountain village Almonaster la Real. A bottle of Bemoles - a blend of Monastrell, Syrah, Merlot - from Bodegas Cerro San Cristobal. They also chat wine books and, surprisingly, turnips!
We talk to Caroline Dessort about Monastrell grape variety, grown in Yecla in Spain.
It's the year-end finale episode! The Whine Situation is headed to spring break in Cabo!! Foam parties!! But first Dustin Lancaster (owner of Bar Covell, Augustine, Hermosillo and more!) joins Shaughn and Ellen to whine about people who are chronically late. The Grape of Thrones is Mourvèdre, aka Mataro aka Monastrell. Get a bottle of Bandol (the place for classic Mourvedre) and give it a try!They pair Dustin's whine about tardiness with a wine that is from a region that was late to the party: Valle de Guadalupe! They are drinking the 2016 Bodegas Henri Lurton "Le Chenin" from Mexico. It's a major step up from the Charles Shaw Dustin and Shaughn once sipped as college roommates.They get into how to deal with the perpetually late--better to tell them an earlier time or just be late yourself? Also, can a Los Angeleno really blame traffic for lateness when there will ALWAYS be traffic?They get more into the wine itself--it is made with some interesting techniques by a winemaker who hails from a second cru chateau in Margaux!The lightning round covers Dustin's favorite wine bars, the oldest winery in the new world, Bordeaux crus and what's growing in Mexico.Cheers! See acast.com/privacy for privacy and opt-out information.
Jen Riis, aka "Mr. Spain," scouts wines for Kysela Pere et Fils' Spanish wine portfolio. Based in Madrid, Jen discusses some of Spain's most well-known wine regions like Rioja and Ribera Del Duero, as well as smaller regions he says everyone should have on their wine drinking radar, such as Alicante and Jumilla. Jen underscores the increasing popularity of Spanish Sherry and white wines from D.O. Rueda, in addition to red wines made from Mencia, Monastrell and Garnacha. www.kysela.comThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Named from the stone cellars (cavas) in which the wine is matured, Cava is Spain's premier sparkling wine but it has a lot of quirks and variations, all of which we discuss in the podcast. From unique grapes to diverse sourcing areas to a new top tier classification, we cover it all. Hopefully the show will give you insight into why this wine is so special and why it holds so much potential for becoming even better! Here are the show notes: Overview of regions and grapes: Cava is from Catalonia and other regions – 95% in Penedes, Sant Sadurni d’Anoia – home of the largest producers like Codorníu and Freixenet, Seguras Viudas Other areas – Rioja, Navarra, Valencia, Aragon, Basque Country, Castilla y Leon, and a few more Most have Mediterranean climate, moderate rain and vienyards are at altitude The wine is made as white or rosado White grapes: Macabeo (most used, also called Viura), Parellada, Xarel-lo, Chardonnay Red grapes: Garnacha, Monastrell, Pinot Noir Because the grapes are mainly native ones, you can’t compare the flavors to Champagne except in production methods Made like Champagne Same sweetness levels of Champagne in order of driest to sweetest: Brut Nature, Extra Brut, Brut, Extra Seco, Seco, Semiseco, Dulce History: First made in 1851 Josep Raventos traveled through Europe in 1860s – shilling Cordorniu’s wines (married into the family) but thought Spain could make its own Champagne.Made his own in 1872. For the first century of their existence, the wines were called Champaña. 1970s -- international laws,enforced and the wine became Cava. Top brands: Raventós i Blanc Gramona (organic) Recaredo (biodynamic) Mestres Bohigas Castellroig New top classification for the category, the Cava de Paraje Calificado. Only vintage dated, only single vineyard – like a burgundy climat Other specifications around acidification, aging levels The first 12 Cava de Parade sites and their owners: Vinyes de Can Martí – Torelló Turó d’en Mota – Recaredo Serral del Vell – Recaredo Vallcirera – Alta Alella La Capella – Juvé i Camps Can Sala – Freixenet La Pleta – Codorníu El Tros Nou – Codorníu La Fideuera – Codorníu Can Prats – Vins el Cep Font de Jui – Gramona Terroja – Castellroig
Sometimes I need a hearty, fruit filled, bone-warming wine to sip on. And when the weather is cool, that’s often all I’ll grab. But after I’ve downed big reds from warm places around the (mostly NEW) world with higher alcohol that will make me feel warm, I’m left wanting a little something with more complexity. Something that’s less fruity. A wine that seems hearty but has an element of surprise – maybe that hit of terroir or something that keeps on giving me something new with each sip. And that’s when I grab a Bandol (BAHN-dol), a Mourvèdre based red wine from Provence in Southern France. Amidst the lavender, olives, soaps, and beautifully patterned fabrics oh, and rosé, there’s this small, high quality region. If you know anything about wine in Provence than you probably associate it with rosé. And rightfully so: 80% of wine produced here is pink. The market demands it and Provence delivers, in spades. But there’s more than just those lovely salmon colored beauties here: 15% of the wine from Provence is red and it isn’t the refreshing, light partner of rosé. This is big, balls-out stuff mainly from three red wine areas: Cassis, Bellet, and Bandol, with the latter being the only one I’ve been able to find often in a wine shop in the US. Bandol’s wines are mainly made from the very powerful, luscious Mourvèdre (moo-VED-rrr) grape. It’s a plummy, herbal, licorice-flavored, woodsy grape that’s rarely bottled alone because it is so powerful. Mourvèdre is so strong that it can’t be without oak aging to tame its tannins and in the bottle, wines made of it can age for 15 years and may still not be ready! Growing in tight little bushes that can stand up to the heavy, ferocious gusts of cold wind that come from northern continental Europe (the Mistral) this tough, muscly grape produces a small amount of potent wine. And because of its power, the grape is mainly used in blends to add a kick to wines that otherwise may lack tannins and brawn (Mourvèdre is a big component in Châteauneuf-du-Pape, for example, and many Côtes du Rhône). But when it’s the star of the show, it needs to be tempered so in Bandol, where wines contain a minimum of 50% Mourvèdre, but can be up to 100%, the grape is usually blended with Grenache and Cinsault, which soften up the bold, tannic, and kind of meaty flavors of the lead grape. Syrah can be used to add depth of flavor (black pepper and other types of herbal notes) and Carignan adds fruit and juiciness and softens the toughness of the Mourvèdre, which in addition to its strong flavor can be tannic and unforgiving. As an aside, if it’s listed, the percentage of Mourvèdre can be a tip off as to how long to hold it before you drink it – more Mourvèdre = more aging. History But let’s get off the grapes and onto the region, which I think needs a dork out moment of its own, since we HAVE TO give props to one of the oldest winemaking regions in France. Winemaking started here about 2,600 years ago, most likely when the Phoenicians sailed from modern-day Lebanon and took over the area we now know as Provence. They saw great potential for one of their cash crops here (wine) and likely brought Monastrell from Spain (which is Mourvedre’s name in the Iberian Peninsula), where their Phoenician brethren had already been making wine for several centuries in a similar climate. When they arrived in the Gulf of Bandol, we can only guess that they were thrilled. They found the ideal place for vineyards: an area with a natural amphitheater created by mountains on three sides and easy access from the vineyards right out to the Gulf. Cha-ching! They could easily export their wine to far flung places and make cash without much transportation overhead (inland locales like Champagne or Burgundy required a trip down a river or over land— why waste the time when Bordeaux and Bandol were basically on the ocean?) The Romans agreed with the Phoenician’s assessment of the wine quality and worked on painstakingly building stone terraces into the mountainside (which are called restanques and are still used today) and they further built the reputation of this small enclave. Things trucked along for Bandol, with Louis XV being a famous fan, until the late 1800s when phylloxera hit and nearly all of the vineyards were destroyed. But growers in this region weren’t giving up after that vine murderer came to town. The winegrowing areas were too good for that. They’d been extolled for millennia, not just for their warm coastal climates, elevation, and sun exposure but for the outstanding, diverse soils that yielded flavorful, bold but still nuanced wines. They used the phylloxera epidemic as a chance to reshape the vineyards and when they applied for their appellation in 1941, Bandol included an elite set of 8 communes that lie exclusively on hillsides and have limestone rich, low fertility, well-drained soils, creating the best wines. In addition, they went back to basics and replanted with a lot of Mourvedre – the grape that had fared best here, probably since the time of the Phoenicians. Although you’ll find differences in the wines – depending on the exact terroir, the blend used, and the vintage, one thing is true of Bandol – I’ve never had a stinker. The wines always seem to be earthy, herbal, spicy, rich, and tannic and have a sense of place. They frequently taste like tobacco, licorice, and black fruit and some can verge on rustic, with a dusty note. Regardless or nuance, the producers have a dedication to quality in this small area and take the responsibility seriously. Bandol is a little pricey – you won’t find one for much less than $25 US. But you get what you pay so if you have a few extra bucks, grab a bottle of Bandol and give it a go. Have food with it – something hearty and rich. You’ll find a new favorite rich red wine that’s unlike anything else you’ve tried. And don’t forget to report back on this blog post and let me know what you think: winefornormalpeople.com/blog.
In this week’s podcast Luke and Roque get stuck into a dark and fruity Monastrell from Juan Gil in the region of Jumilla; nestled inland in Roque’s home region of Murcia. There’s also laughter and absurdity as per the norm.
This week we discuss Monastrell (or you might know it but it's French name Mourvèdre). This wine is the third most grown red grape in Spain and makes a big, bold, meaty wine meant to be enjoyed with food. Since it's origins are Spanish, it's only fitting that we included in this series. We hope you enjoy. Cheers!
Renowned chef and restaurateur, whose Michelin-starred Monastrell in Alicante is considered among the best restaurants in Spain has been a passionate international ambassador of her native gastronomy, an expert in her beloved spice saffron and cooking with Spanish monovarietal extra virgin olive oils. On Olive Oil host Curtis Cord spoke with Maria Jose in Alicante.
Although we love getting super dorky, sometimes we like to do a super practical podcast that you can take with you to the wine shop! High alcohol naysayers be contradicted! If it's cold outside, you WANT high alcohol wines. So that's the kinds of wines I'm recommending...with the caveat that they must be balanced and not just heat. Suggestions include: Whites: Oaked Chardonnay, Châteauneuf du Pape blanc and other Rhône blends, southern Italian whites, Soave, South African Chardonnay, and a surprising, dark horse Pinot Blanc from Germany. Reds: Syrah from Swartland, Crozes-Hermitage, or Walla Walla, Washington, Mendocino Zinfandel, Malbec from Cahors, France, Monastrell from Jumilla, Rioja/Tempranillo, Amarone, and Cabernet Sauvignon. Go fill a case and let us know what you think!
This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante. In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine? Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label. Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay. It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method. It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure. Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method. Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention. During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity. But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too. Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier. Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation. This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight. Methode Champenoise is the true French fermentation process. The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape. Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities. It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne Some select years produce an outstanding grape harvest. The Vintage Champagnes are aged for at least three years. Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage. These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne. So what makes all of these types of sparkling wines different? The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor. The first element is the fruit, and the second is the yeast used to ferment the wine. Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste. The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region. The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava. Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco. The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles. Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style. The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine. Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume. Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps. Prosecco is light, affordable, and fun. This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot. Today’s Proseccos tend to be dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine. The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine. It is produced in the province of Asti and made from the Moscato grape. Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%. Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century. Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970. Cava wines are fermented and aged in the bottle in underground cellars. Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet). Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle. The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia. The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne. It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise. Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’. A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne. Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it is consistent with the wine that the winemaker wants to produce . After the Coupage, the wine is put into bottles and yeast and sugar added. It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region. Crémant has to be aged for at least one year and it is handpicked. The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc. In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend. The Languedoc region in the south of France produces Crémant de Limoux. This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post. I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,
This week we have a hit parade of secret gems: the 9 wines you could sort of substitute for super expensive ones. A great topic provided by a listener! Since we hit the list pretty quickly, here are the wines and their analogues… Expensive Wine Less Expensive Analogue Brunello di Montalcino Rosso di Montalcino Oregon Pinot Noir, fruitier Burgundy New Zealand Pinot Noir CA Cabernet Sauvignon Chilean Cabernet Sauvignon, Argentinean Malbec Fine Bordeaux Rioja, Cahors, less fine Bordeaux Barolo Ghemme, Gattinara, Nebbiolo Hermitage Crozes-Hermitage, St-Joseph Dry German Riesling Australian Riesling from Clare, Eden Valleys, Austrian Riesling Champagne Cremant, Cava, Sparkling wine from anywhere else – not Prosecco or Sekt Priorat Spanish Garnacha from Calatayud, Montsant or Monastrell from Yecla Enjoy it and make sure to post the expensive wines you love so we can offer some advice on less expensive alternativ [...]
Sorry to be so late with this one — a death in the family has taken us off schedule with lots of things, including the podcast. But we’re back on track this week! And I think this one will be useful. This week MC Ice and I give some suggestions on what to buy if you’re shopping for a case of wine (which makes sense because you usually get a discount for doing that!) Since I know you’re not going to be able to take notes on everything, here’s the rundown of our recommendations: Sippers Cava, Albariño, and French Rosé (dry, not sweet blush wine!) Versatile/Food Wines Whites: Sauvignon Blanc, lightly oaked Chardonnay, dry Riesling Reds: Pinot Noir, Zinfandel, Chianti or Barbera, Malbec or Tempranillo, Cabernet Sauvignon or a red blend that contains it The Wild Card/Something New Sky’s the limit but we mention…Grüner Veltliner, Monastrell, Torrontes, and Nero d’Avola The grape of the week is Petit Sirah…and we ex [...]
Liquor Plus Radio 10: Tasting Notes Mainetes 2006 Seleccion Two things of note about this wine… where it’s from and the fact that is a blend. Jumilla is an often overshadowed region of Spain, at least in our market. Jumilla is just south of La Mancha and is relatively non-desript. For years it produced wines for blending when other regions had short falls, but now with some serious care and attention the terroir is finding its stride. The climate can be very dry and warm and the soils pretty austere and this means that there is not much in the way of green dropping of shortcropping- the climate does it for you. The climate seems to concentrate the colour, aromas and flavours of the grapes… once they have had a chance to develop early in the season. The risk in the area is that it is too dry at the beginning of the season and the viticulturalists are playing catch up all season. The good news is that this is not the case in 2006. Secondlty this is a blend… I love blends, some of my fav all time wines are blends so… Blends are the bomb… when they are crafted well. Take for instance the Cal Y Canto red blend. Greater than the sum of its parts for sure. This wine is no different, in fact it really strikes me that this is a dialed up version of Cal Y Canto, afterall it is a blend of Merlot, Monastrell (Mouvedre) and Syrah. Punchy aromas of herbal, minty blackberry with a full bodied palate that offers some nice sweet tannins and a long juicy finish. Definitely let this wine breathe for 45minutes; I left if open for a day and it was even juicier and expressed more flavour after 24 hours open. Almost black in the glass this wine serves up power and robust flavours. The vintage says 2006 and I would say that not only is this wine enjoyable now, but will be even silkier in 6 years time. PRICE: $16.99 PAIR WITH Steak, Prime Rib, Lamb, Pork Tenderloin, BBQ, Pulled Pork, Beef Brisket, Beemster Cheese, Pasta with meat sauce and Chocolate shavings. Availability: This is a one time buy SCORE 8.6/$1 Liquor Plus Radio is hosted and Produced by Rod Phillips with technical assistance from Steve Jobs (RIP) via GarageBand, Mike & Cheryl DeWolfe and Mike Vardy. You can subscribe to Liquor Plus Radio by either going to our website www.liquorplus.ca clicking on View Community, then the LP Blog, and subscribing by RSS, Or you can subscribe through iTunes or at www.BluBrry .com. Liquor Plus Radio is sponsored by Liquor Plus. Liquor Plus has 5 Island Owned and Island Operated full service locations to serve you better. Liquor Plus Discover the Plus As always please let us know what you think as we know we can improve but need feedback to do that right. That’s all for now so take it easy and drink responsibly so we can all improve our quality of life… one sip at a time. Cheers
I’m back with another pick that I thought I hadn’t yet blogged but I wrote about the 2003 vintage for WBW 35. Bodegas Castano, "Hecula", Monastrell, Yecla 2004 ($14) - Very dark purple-black with aromas of blackberry, bacon, licorice and vanilla. Ripe black cherry and blackberry fruit flavors with medium firm tannins, good acidity and a nice minerality on the finish. 14.5% ABV Synthetic cork closure Score: 89
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