Showing posts with label DO Valencia. Show all posts
Showing posts with label DO Valencia. Show all posts
Sunday, December 26, 2010
Maduresa 2006
The wine we opened on Christmas Day is one of the much-discussed in gourmet guides, wine lists, friends, ... but shared one of the most important meal of the year and with the proper pairing, we were quite surprised so many different palates.
This came from the western interior of the province of Valencia, already stands in its presentation, the bottle has a label turn austere but evocative. Size bottle wine standar almost black and white label on which we appreciate a bunch of grapes that is stamped on it, the product suggests we have a different wine or at least different in its presentation.
This came from the western interior of the province of Valencia, already stands in its presentation, the bottle has a label turn austere but evocative. Size bottle wine standar almost black and white label on which we appreciate a bunch of grapes that is stamped on it, the product suggests we have a different wine or at least different in its presentation.
Maduresa is a wine made in the cellar El Celler del Roure, authored by Pablo Calatayud, wine is a varietal that combines native Mandó recovered and Monastrell grapes and others such as Merlot, Cabernet Sauvignon, Syrah and Petit Verdot, all grown at the foot of the Serra Grossa next to one of the most important archaeological monuments of the Iberian civilization: Les Alcusses.
Returning to come tell you that we opened 20 minutes before serving, at a temperature between 14 º and 16 º C degrees, the dilemma was served in glasses, wide-mouth or not, Bordeaux or Burgundy, in the end we opted for a wide-mouth since we assume that the wine would benefit from increased oxygenation, but lose a little nose during the meal.
The wine was presented with a deep cherry red color with orange trim, the result of long aging, robe, shiny and satiny. The nose was quite a sight to find aromas of black fruits such as prunes, figs, blueberries and blackberries but even very mature, shaking the cup is accentuated them out while secondary and tertiary aromas and roasted coffee, black pepper, graphite and very different spices.
Once in the mouth was very silky and soft, wrapped around the palate, inviting a special cream to keep tasting the wine, the tannin was at its height, its role was to clean his mouth after the succulent 'putxero amb pilota' (beef and pork sausage very cooked) we were eating and turn left mouth and tongue soft creamy.
As you breathe through your nose after you swallow, even these were becoming ripe fruits and spicy memories of the wine in question. Finally a wine of good quality and good price, a wine warm, very Mediterranean and perfect for table spoon and cloth we usually prepare this holiday season and perfect for cold are accompanying us in this month of December 2010.
As you breathe through your nose after you swallow, even these were becoming ripe fruits and spicy memories of the wine in question. Finally a wine of good quality and good price, a wine warm, very Mediterranean and perfect for table spoon and cloth we usually prepare this holiday season and perfect for cold are accompanying us in this month of December 2010.
Monday, May 17, 2010
Vegalfaro Winery, wine strain
The visit last Saturday, which I mentioned in the previous post was in Requena, had a second winery to go, just opposite the location of the former, and in the village of El Derramador, it is Vegalfaro Winery, a winery more modern, established in early 1980 and coming from a family that devoted their efforts to the farming world.
This family decided to convert their crops and winemakers from the crowd of studying the 'terroir' and seeking ways of producing high quality wines. This will seek the best parcels of their property and planted the best species, looking for the 'clonning' which best suit the environment and conditions of each of their lands. The concept of 'Vino de Pago' and 'Vino de Finca' was coined in the development of these by their owners.
Vegalfaro aims to develop the wine directly in the field, studying, controlling and improving all aspects of the physiology of the plant, so that gives the best grapes on the vine sensory capacity, it helps the process is solely to produce what the earth provides and prevents subsequent corrections fermented mash.
Vegalfaro aims to develop the wine directly in the field, studying, controlling and improving all aspects of the physiology of the plant, so that gives the best grapes on the vine sensory capacity, it helps the process is solely to produce what the earth provides and prevents subsequent corrections fermented mash.
On our visit we attended Andrés Valiente, owner of the winery said we want quality wines and knowledge position at the top by merit. From the care of the plant to its harvest, the process is thorough, so that in passing into the hopper, we can say that wine is almost made. The cellar is well adapted to this philosophy, to reap the grain at its optimal time and produce a wine with controlled maceration and fermentation, to go to the cellar stored before bottling or for young wines and cava.
All in a perfect state of cleanliness and well-differentiated each process and place of the winery to produce wines and cava that today are achieving higher scores quota competitions and tastings where they occur.
The wines we could not taste in the warehouse, but kindly gave us a couple of bottles, Vegalfaro Crianza 2006 (Tempranillo, Merlot and Syrah) and Pasamonte Blanco 2008 (Chardonnay and 15% white Grenache), the latter belonging to the DO Valencia by the location of the property. Other wines as Pago de los Balagueses Merlot and Vegalfaro Cosecha 2009 had already tried it at home accompanied by friends and we were excellent, with a personality that reminded us of wines of high expression of northwest Spain.
Finally a very informative visit, though with little time, but more quietly and hope to repeat that this time with us Rodolfo, winemaker and son of the owner to go deeper into this philosophy of doing things and starting looking for Callide field .
Sunday, May 16, 2010
Visiting Torre Oria cellar
In the town of Requena, right in the village of El Derramador find a beautiful building and is noted for its domed tower and a surrounding balcony and minaret for the control of the surroundings.
The building dates from the late XIX century and was commissioned by a family from northern Spain, which did business in the booming silk industry in Requena in previous centuries and until the end of XIX century. The winery-palace of the Oria family was sold in the 50s of the twentieth century to five families from Requena who founded a cooperative that ultimately Torre Oria named in honor of their fold propietary. Today belongs to the group Natra, related group the cocoa industry.
In today's visit we entered the house that is kept in the same state as it was when they bought these families, we visited the rooms and then we come to watch the old winery, which today are the old desks for the cava and the trulli or wineries where the wine was fermented and stored.
The walk through the subways, which are the same but reported trulli, are used to relax the cellars, which Requena at the end of the 80 officially began to develop within the CR Cava, although in previous years were already being successfully . The most emblematic cellars winery rest for 4 years and are prepared manually desks, cava Centenario (100) Torre Oria is prepared in this way.
The building dates from the late XIX century and was commissioned by a family from northern Spain, which did business in the booming silk industry in Requena in previous centuries and until the end of XIX century. The winery-palace of the Oria family was sold in the 50s of the twentieth century to five families from Requena who founded a cooperative that ultimately Torre Oria named in honor of their fold propietary. Today belongs to the group Natra, related group the cocoa industry.
In today's visit we entered the house that is kept in the same state as it was when they bought these families, we visited the rooms and then we come to watch the old winery, which today are the old desks for the cava and the trulli or wineries where the wine was fermented and stored.
The walk through the subways, which are the same but reported trulli, are used to relax the cellars, which Requena at the end of the 80 officially began to develop within the CR Cava, although in previous years were already being successfully . The most emblematic cellars winery rest for 4 years and are prepared manually desks, cava Centenario (100) Torre Oria is prepared in this way.
The rest of cava production relies on the modern ship port that communicates with the old, and where we have seen up to 3.5 million bottles of cava in its different varieties, as well as machines that mechanically replace the old desks and turning the bottles ranging in metal cages with many bottles at once.
As for the wines, produce enough quantity and trademarks and aging room containing some 3500 Bordeaux barrels of 225 liters, which can produce more than 1 million bottles of red aged wine, in addition to the young, rosé and white are produced more wine than cava.
As for the wines, produce enough quantity and trademarks and aging room containing some 3500 Bordeaux barrels of 225 liters, which can produce more than 1 million bottles of red aged wine, in addition to the young, rosé and white are produced more wine than cava.
The rest of the store communicates with the houses used by the employees at the time that today are used to tasting room and shop. Today we tasted the cava Centenario, a Brut Nature Cava, with 44 months in bottle, golden yellow, dry and with fine bubbles, very fruity and soft on the palate.
We tested also the young white Macabeo and rosé Bobal, the first with aromas of banana and pineapple, yellow color and very fresh and fruity. The rosé bobal was delicious, pink and violet aromas with strawberries and raspberries, it is very aromatic and fresh. These wines are marketed under the brand Marqués de Requena.
The red Nu, part of the DO Valencia and is a varietal Syrah, very meaty, dark and roasted aromas of old leather, with a raising of nine months. The winery produces for more Utiel-Requena wines Crianza, Reserva and Gran Reserva with brands Marques de Requena and Torre Oria, we could not prove for lack of time, but we really liked the attention of Irene and their explanations , which have helped us know this winery as emblematic of the area.
We tested also the young white Macabeo and rosé Bobal, the first with aromas of banana and pineapple, yellow color and very fresh and fruity. The rosé bobal was delicious, pink and violet aromas with strawberries and raspberries, it is very aromatic and fresh. These wines are marketed under the brand Marqués de Requena.
The red Nu, part of the DO Valencia and is a varietal Syrah, very meaty, dark and roasted aromas of old leather, with a raising of nine months. The winery produces for more Utiel-Requena wines Crianza, Reserva and Gran Reserva with brands Marques de Requena and Torre Oria, we could not prove for lack of time, but we really liked the attention of Irene and their explanations , which have helped us know this winery as emblematic of the area.
Sunday, April 18, 2010
Tasted Wines in the 22nd Mostra in Valencia in two days
Although it is very difficult to remember all the wines I have tasted in the XXII Mostra held in Valencia these days, I'll list the ones I've tasted, with links to their site, I promise to comment in more detail each of them.
To thank those wineries that welcomed me with open arms and those who have given me some samples to make tasting notes at home with greater ease, because I assure you that the fifth wine and surrounded by so many people is impossible to concentrate on describe the flavors and sensations that wine conveys.
At some wineries I left a dossier that inlclude an interview published in the portal www.mundovino.net ,Beatriz is the driving wine blogger of this website. Also comment that the dossier of Desmonts International Market Development is an opportunity to make known the wine to more than 70 million consumers and worth trying.
Once again thank all the organizers and exhibitors the work you do and that I should go on to spread the culture of wine and traditional food with pleasure these days we have tasted.
List of wines tested in the XXII Mostra de Valencia.
To thank those wineries that welcomed me with open arms and those who have given me some samples to make tasting notes at home with greater ease, because I assure you that the fifth wine and surrounded by so many people is impossible to concentrate on describe the flavors and sensations that wine conveys.
At some wineries I left a dossier that inlclude an interview published in the portal www.mundovino.net ,Beatriz is the driving wine blogger of this website. Also comment that the dossier of Desmonts International Market Development is an opportunity to make known the wine to more than 70 million consumers and worth trying.
Once again thank all the organizers and exhibitors the work you do and that I should go on to spread the culture of wine and traditional food with pleasure these days we have tasted.
List of wines tested in the XXII Mostra de Valencia.
Red Wines
Entrepins 2007 (Bodegas Porsellanes)
Agulló 2007 (Bodegas Porsellanes)
Caraita (Bodegas Porsellanes)
Equinoccio (Ladrón de Lunas)
Los Pin0s% (Bodega Los Pinos)
Los Pinos Crianza 2004 (Bodega Los Pinos)Cabernet f (Chozas Carrascal)
Las dos ces (Chozas Carrascal)
Finca Collado 2005 (Bodegas Finca Collado)
Vega Infante 2009 (Bodegas Utielanas)
Rafael Cambra 2 (Bodegas Rafael Cambra)
Sucesion Bobal Rva. 2004 (Bodegas Covilor)
Casa Don Angel Malbec 5-6 (Vera de Estenas)
Mas de Bazan Bobal (Agro de Bazan S.A.)
Horma del Hoyo 2007 (Bodegas Cerro Gallina S.L.)
Cueva Selección de Finca 2006 (Bodegas Cueva)
Cueva Selección de Finca 2007 (Bodegas Cueva)
White Wines
Les Merines (Bodegas Porsellanes)
Blanco Turbio (Bodegas Cueva)
Liqueurs
La Sort (Bodegas Porsellanes)
And this has been what I have in two days of each other, but would not admit it taste more on my mouth , so I reserve the right to try other wines at any time and location and go directly to the wineries producer has to make a nice report and discuss with the developers themselves the qualities of wine tasting.
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