Friday, April 24, 2009

PostHeaderIcon Valencian Wines

This week I had the opportunity to try some wines from the DO Valencia and the truth is that the wealth of sites that shows up the quality and variety of wines to be found.
Since the high Túria through areas of Cheste and Godelleta, Turís, Liria, Villar del Arzobispo, Pedralba, as well as Clariano Font de la Figuera, the alcusses area, now called Tuscany Valencia Fontanares, Enguera ... The truth is that we have many varieties of grapes such as Tempranillo, Garnacha Tintorera the Monastrell, Cabernet, Merseguera, Macabeo and Moscatel Romano, of which each production area produces wines of great quality and are getting more press, thanks the work of the regulatory boards and people like Eduardo Mestres Bodeguers Association , who helped to publicize the products of Valencia.
The wines I tried that this week has been mixed, as for wineries Fusta Nova Gandía, a sweet wine Moscatel variety Alexandria, with a temperature of about 14 º C making their 15th of alcohol, along with sweet and fruity and fine to end a perfect meal in the most impeccable.
Villar del Arzobispo also was present at the table with a powerful wine of Bodegas Comeche, Vega rearing Serrana 2005, a wine based on Tempranillo, fleshy, long persistence, with velvety tannins and aging in American oak gives denoting power.
Clariano area to be presented at my table at two of the weekend, my choice was a curiously Megala 2005 from Bodegas Enguera, wine and Shiraz and Monastrell grape, intense, bright and clean, with aromas of roasted fruit and red ripe, structured and balanced, there is aging in French oak, which sharpens the harmony between wood and red fruit.
It was also the choice of restaurant Rascanya of Pobla de Vallbona, who included it in the hold of the feast of the link to go last Saturday, this time a Megala 2006, perhaps more balanced and refined than that of 2005, due to the wood, not being new, it was a shade more tan, more roots, and where there was more smoothly the ripe red berry fruits.
I also tasted a wine from Alto Turia, in this case a young white holds Polo Monleón, Hoya del Castillo, and a variety Merseguera and Macabeo, fruity, pale, yellow-green, with a carbon and elegant acidity.
For a complete cava (for toast) from Paarl, in this case a brut nature Pago de Tharsys the Carlota Suria of Macabeo and Perella, which while not of the DO Valencia, but it deserves highlighting the fineness of their needles, although this far from other cavas Valencianos and not Catalan.
Conclusion that although I am still missing for trying new delicacies, we have a variety of wines Valencians worth dealing with honey, local produce and consume as recommending them to the rest of the country and Europe, as the effort of families and business people who believe in their work and offer quality at extremely affordable prices and that should be on the cards of the best restaurants, to feel represented in our lives Mediterranean.

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