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Monday, 06 March 2017 09:40

Wine and Extraterrestrials

Winetourismspain Space Alien Picmonkey

TASTE News Service, March 6, 2017 -- Winetourismspain.com, a travel portal that specializes in wine and food travel in Spain has launched a short story contest in which participants are requested to write about how they imagine extraterrestrial life would react to their discovery of wine on Earth.

Thursday, 17 December 2015 10:30

How Priorat Raised the Bar for Spanish Wines

PRIORAT DRINKING PicmonkeyOnce unknown among Spanish wines, Priorat is enjoying a new found appreciation today. Photo Courtesy of Clos Figueras SA

By Rosemary George (Zester Daily)

 

December 17, 2015 - It is extraordinary to consider that about 20 years ago Priorat was an unknown name in the roll call of Spanish wine regions. Today, much has changed. Priorat is now one of just two regions with a designated DOCa classification, a step up from plain DO, the other being Rioja.

Friday, 17 January 2014 12:13

Wine Pick of the Week January 17, 2014

 

Destinos Cruzados Blanco 2012 bottle 2 Picmonkey

Destinos Blanco

 

Producer: Bodegas Destinos Cruzados

Appellation: La Mancha (Spain)

Alcohol: 12%

Suggested Retail: $8

 

“Light golden/green color and some aromas of melon, guava, pineapple and maybe even toasted almonds. which yield to clean tastes of melon, apple, grapefruit and miscellaneous tropical fruits. It's made entirely from Macabeo grape, which is a major component of Cava, the Spanish sparkling wine from the northeast of that country. Light and dry, this wine will be a good accompaniment to lighter foods. It's a simple wine, but an interesting departure from more unctuous examples of California white wines near this price.”

Food Affinity: “Good reception/starter wine. Would do justice to tapas (appetizers) of mussels, smoked fish, grilled gambas al ajillo (shrimps) and marinated pulpo (octopus). For more familiar fare, it would also work with artichoke dip, slices of braunschweiger and many lighter dry cheeses.”   

Friday, 03 January 2014 14:46

January 3, 2014 Wine Pick of the Week

 Jaume Serra Cristalino bottle 2 Picmonkey

Cristalino Brut (N/V)

 

Producer: Jaume Serra

Appellation: Penedés (Spain)

Alcohol: 11.5%

Suggested Retail: $7.99

 

“This wine has been a favorite for a long time. Cristalino Brut comes from Catalonia in northeast Spain, where the sparkling wine category is known as cava. Though made from different grape varieties than those grown in Champagne (Pinot Noir, Chardonnay and, sometimes, Pinot Meunier), cava, like good quality sparkling wine from California, is made in the traditional method of Champagne. Most bubbly wine priced under $10 is swill. Not so, this Cristalino. It actually tastes like Champagne, still the standard of the world for this category, and I am happy drinking it as my 'everyday' sparkler.

“Made from grapes unknown in the U.S. (50% Macabeo, 35% Parellada, 15% Xarel-lo), Cristalino nevertheless delivers relatively traditional aromas and flavors of lemon or lemon curd and green apples. There's also just a touch of the yeasty or baked bread quality, too. It shows a long-lasting effervescence from pin-point bubbles, generally thought to be a hallmark of sparkling wines made in the methode traditionelle.

“This wine had a better looking package in years past, but French winemaker Louis Roederer sued, alleging that the 'Cristalino' identity was too close to that of 'Cristal,' their most prestigious product. Cristal is favored by rappers and rockstars, as well as people who actually appreciate the taste of high quality Champagne. It's a long story, but Roederer prevailed and the Spanish sparkler was required to change its label to read 'Jaume Serra Cristalino' and include a prominent disclaimer that the two wines are not related. Roederer's Cristal is wonderful. It ought to be. A bottle of the 2005 vintage costs about $175 at retail—roughly 22 times the price of the non-vintagee Jaume Serra Cristalino.”

Food Affinity: “Forget chocolates and red meats, but pour with any of the foods traditionally associated with dry Champagnes—caviar, smoked salmon, salted nuts, lighter fish and fowl dishes, etc. (On New Year's Eve we enjoyed it with a Crab Louis)."