That “Spanish Tinge”…

That’s what Jelly Roll Morton insisted was the crucial ingredient in good Jazz (and good Creole cookin’ too!). We’ve just acquired a small but intense selection of Spanish Reds that up the ante considerably in quality, value and packaging: Traditional Riojas have always been been favorites of discerning WINE EXPO-isti and we have seven wonderful bottlings for you but also selections from Ribera del Duero, several amazing “bang for the buck” reds from La Mancha, Penedes, Valencia, Catalunya and other far flung DOs plus some fun Cavas. Would a Chorizo and Walnut stuffed roast turkey be too weird for your next Thanksgiving dinner? Well, at least lay out some Jamon de Serrano and some nice olives for your arriving guests and watch the smiles erupt and the conversation take off.

Almansa

Matamangos Crianza 2003, Amansa 

Meaty, Beaty, Big and Bouncy! Old vine, dry farmed Garnacha / Grenache and Monastrell / Mourvèdre fermented on the skins then aged in 500 liter neutral oak casks, this has deeeeeeeep black fruit, earth and meat notes and a smooooth texture after eight years in bottle.

 

Bierzo

La Cava del Bierzo, Valtuille de Abajo

For decades this bodega was a small, traditional family winery owned by the Martínez Fuente family who made wines for the local market. In 2008 a partnership of three wine professionals bought and modernized the actual winery and began making wines from the 15 hectares of old vines (averaging 60 years) retained and tended by the Fuentes with the goal of both higher quality and reaching export markets. The vineyards are located in the heart of the Bierzo zona which has been making internationally recognized wines for over two THOUSAND years (Pliny the Elder noted them and, when the Romans conquered Spain, the wines were an important part of the sustenance of both miners and soldiers of the Empire). In the 11th century monks from the Order of Cluny in Burgundy started an abbey in the zona and brought with them a great reserve of knowledge re both viticulture and winemaking.

Val Todil Mencía Tinto 2009, Bierzo  

100% Mencía carefully selected, destemmed, crushed and then fermented in stainless steel to retain the bright, zesty, spicy nature of the variety then bottled directly. The result is packed with dark berry fruit, exotic spices and minerals all underscored by a firm, food friendly core of acidity making it a no brainer with the basic food groups of BBQ / Pizza / Oaxacan. You could serve it ever so slightly chilled with spicier dishes as well.

 

Val Todil Tinto Crianza 2006, Bierzo  

Extremely low yields from the oldest vines are hand harvested, rushed to the winery, destemmed, crushed, given a long maceration then fermented in stainless steel. The resulting wine is then aged in French and American oak for eight months before resting in bottle for at least a year. In addition to the intense dark fruit and earth of the variety, the aging regime ads a potpourri of spices, tobacco, balsamic notes and more making it a fantastic addition to our Steakhouse Reds Collection.

 

Cariñena

Duque de Medina Garnacha Tinto 2010, Cariñena Spain 

Duque de Medina Garnacha Reserva 2008, Cariñena Spain  

100% old vine Garnacha with intense high toned red fruit and a nice spice on the nose. The Reserva comes from vines over 50 years old and brings an intense, meaty underpinning to the party.

 

Navarra

Navayerri Pago de Leros Crianza 2002, Navarra

Emphatically wine, not fruit juice! This ten year old blend of Merlot, Cabernet and Tempranillo has a spicy, savory, meaty nose and a complex palate leading to a VERY dry finish. It is NOT thick and juicy and is not ABOUT fruit. It WILL play well with grilled or braised meats, strong cheeses, sausages and other hearty fare. It’s also a STEAL for an aged claret style!

 

Somontano

Mascun Syrah 2005, Somantano

You CAN have it all: BIG Boy flavors AND balance! (it’s just 13.5 % ABV). When the winery’s web site says “Especially indicated for mountain stews of meat of hunting thickened with chocolate…” you know the flavors are large and in charge but you also expect alcohol in the 15% + range. But, due to the very cool nights in this zona, this immensely flavorful Syrah is NOT rocket fuel but something you can actually have a few glasses of. Cheers!

 

Tierra de Castilla

Casa Quemada Vino de la Tierra de Castilla Brincho 2005  

Got Oooooomph? Tempranillo + Syrah  x  hot Spanish sun = Baby’s got BACK!

 

Casa Quemada Syrah 2004 Vino de la Tierra de Castilla Spain  $21.99

This is a large framed, meaty and slightly smoky Syrah with eight years in bottle that will more that stand up to any grilled, smoked or pit fired goodies you can throw at it. When the name of the winery means “Burnt House” you know you are on  the right track!

 

Toro

Marqués de la Villa Tinta de Toro 2010

Cañus Verus Viñas Viejas 2007, Toro

Tinta de Toro is a small berried, thick skinned and immensely flavorful clone of Tempranillo. The Marqués de la Villa is brighter and spicier while the Cañus Verus in deep, dark and brooding.

 

Valdeorras

Verdes Castros Mencía 2010, Valeorras

100% Mencía carefully selected, destemmed, crushed and then fermented in stainless steel to retain the bright, zesty, spicy nature of the variety then bottled directly. The result is packed with dark berry fruit, exotic spices and minerals, all underscored by a firm, food friendly core of acidity making it a no brainer with your four basic food groups of BBQ / Pizza / Oaxacan / Jerk Chicken.