Wines from Catalunya, Spain with VinºVi & Co.
February is here, and soon we will be welcoming spring in the mountains. Before that happens, we're sure to have a few more chilly nights in quarantine - February's wines will be there to warm you up!
This month, we partnered with importer Nuria Garrote i Esteve of VinºVi & Co. to bring you a selection of memorable wines! Nuria was born in Barcelona, so she's from the same area of Spain where I was born - Catalunya. Her portfolio is exciting. It's a roster of small growers and producers that are on the cutting edge of modern wine-making in Spain. All three of the wines in this shipment are harvested by hand and have small production – the 2018 ONA Penedes Blanc being the smallest at less than 500 cases! Sticking with ONA Penedes Blanc for a moment, it's bright and exceptionally clean and structured, with acidity that complements a variety of foods. Winemaker Raimon Badell Rosés makes this with 100% Xarel-lo, a native grape used primarily for cava, but used here in a still wine that’s also organic and low sulfite.
Moving on to the reds - Castell d'Encús Thalarn is a red Costers del Segre from the Pyrenees – farmed at about 2,950 feet (about the same altitude as many locations around Asheville!) This wine is made from 100% Syrah by winemaker Raül Bobet, who also makes some of the most well-received Priorat wines in Spain at the moment. If you're looking for an option to cellar – this would be great! This wine is a true “Vin de Garde,” and continues to develop with age. This wine is really unique, in Raül’s winemaking process the wine is fermented in recovered 12th century stone pools called “Lagares” in a historical monastery in Catalunya.
Lastly, Pas Curtei – a blend of Merlot, Carinyena and Cabernet Sauvignon. This wine has intense red and black fruit aromas, with a medium body. Overall, it is powerful, but well-balanced, and pairs well with many of the hearty winter dishes we are enjoying this season!
Can't wait to hear your feedback on these – see you on the next virtual tasting and cooking demo, save the date for February 24th!
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