Bay Radio Sunday Brunch

Although it may seem a little incongruous to picture a leather-clad, rufty-tufty biker sitting astride his huge hog, clutching in his steel-studded glove a bottle of fine claret, I nevertheless wouldn’t flinch at recommending a Cabernet Sauvignon for this tasty pasty, even if I was on a Vespa whose multiple mirrors revealed that I was surrounded by a gang of such knights of the road!

Bay Radio's Sunday Brunch Presenters, Noelle and Bob - glasses in hand!

 
Cabernet Sauvignon often stimulates tasting notes of black pepper and of course beef, partnered by this super, dark, brooding, blackcurrant nosed wine, is a marriage made in heaven (or indeed around the campfire with the ceremony performed by a levi-clad ‘angel’!).
 
As the proud ex-owner of a BSA 250cc C15, I’d certainly enjoy this combination!
 
Salud! 

BODEGAS DEL PALACIO DE LOS

FRONTAURA Y VICTORIA,

DO TORO & DO RIBERA DEL DUERO

During the current economic, crisis which continues to bite here in Spain, we’ve been tending to dine out rather less frequently than in previous, more stable years – you’re perhaps the same? So a restaurant meal is more of an occasion than just a meal out. Much to the chagrin of those with whom we dine, I’m always the last to order – the wine list takes precedence over the menu for me.

I always consider the House Wines – sadly though I’m often disappointed. There are still plenty of restaurants who see house wines as no more than a cash cow, rather than a statement about the quality of the establishment into which the client has just walked. Twas never thus in my restaurants.

So I find myself perusing the fine wines list whilst those about me are navigating through the straits of starters and main courses. I look first of all for the number of DOs represented – I’m almost totally deflated if I see a full page of Rioja’s with but a few other areas mentioned as an after thought. Less so, but it still happens I’m afraid (clearly such restaurants need to visit www.colinharknessonwine.com to see how I can help them!). Whatever happened to diversity in a country so rich in different wine styles and top quality wines?

Recently I’ve started searching for the DO Toro section, eschewing the more glamorous areas of production, looking for top quality but without the top price tag. DO Toro will deliver! I’ve really come to love the wines from this North Western outpost of Spain, almost adjacent to Portugal, whose deeply coloured wines combine power with elegance, speaking so eloquently of their terroir with a heady blend of minerality, dark red fruit and subtle oak.

When I find the wines of Bodegas Palacio de los Frontaura y Victoria listed (sadly this is not often enough though) I know I have found my choice. I love all the wines I have tried from this bodega and that includes the recent addition to their portfolio, a wine made in nearby Ribera el Duero which will no doubt be appearing on the appropriate page soon.

I first came across this bodega when I received a press release some years ago from Virginia of their PR Dept. My comment that, whilst it was interesting to receive the news I really needed some samples too, was heeded and some bottles speedily winged their way to me. I was delighted with the standard as they acted as more than worthy ambassadors for the area from whence they came.

Recently I received some more:

Vega Murillo is young, their entry level wine from 100 % Tinta de Toro. There’s no oak with this wine, and it doesn’t need it either. It’s fresh and fruit driven and is a wine to enjoy with friends. Sure you can drink it with food, but it doesn’t need it – if you like a young wine but one with some depth and character, try this, it knocks sports of many that try but fail to fulfil that role. The Worl Cup is still on – drink it as you enjoy the festival of football!

Dominio de Valdelacasa Cosecha 2006 is made from 100% Tinta de Tora (aka Tempranillo) selected from vineyards whose kilos per hectare rate is low ensuring richer grapes at harvest time. Macerated for 22 days to extract deep colour and plenty of flavour from the skins and then fermented in temperature controlled stainless steel the wine is dark in colour with subtle oak influences. It’s enjoyed 6 months, mostly in French oak but with a lovely vanilla American oak lick too.

There’s a touch of pencil lead and shavings on the nose but with dark red, intense fruit compote, notes too ensuring that the wood complements rather than dictates the taste.

Frontaura Crianza 2005 is made from old vines. Stainless steel maceration and fermentation again, though this time a lengthier stay in exclusively French oak. When the cork pops the room is filled almost instantaneously with that wonderful aroma with which those of us who have toured bodega cellars are so pleasantly conversant.

The vineyards are about 700 metres above sea level, intense summer sunshine is tempered by far cooler night time temperatures allowing the grapes to ripen fully and yet to retain crucial acidity. It’s all about rich, mature dark fruits, laced together with complementary oak giving off a touch of liquorice with leather notes and a slight dark chocolate and well toasted Columbian coffee bean finish. I love this wine!

And so to Nexus, the new wine and indeed the first in a planned range of Ribera del Duero wines whose attractive purple label and foil have already won it some design awards. It’s the Crianza 2005 made from veteran Tempranillo grapes but the style is vivacious with fruit to the fore and a balancing oak presence which lets you know that whilst it is easy drinking it’s also a serious wine, with depth and subtlety too. It’s a sensual, very feminine wine and one that the ladies will certainly enjoy, not just because of its quite stunning presentation but because of its elegance. This wine is a certain winner and I for one cannot wait to taste the others when they come on stream.

SUCCESSFUL WINE TASTING AT LAS REJAS GOLF CLUB, BENIDORM

Some of the happy wine tasters at Las Rejas Golf Club, Benidorm!

In the foreground one of the Bodegas Castaño wines enjoyed by international tasters recently at Las Rejas Golf Club, Benidorm. In the background some of the Dutch and Spanish clients who got to know wines from Bodegas Castaño, DO Yecla and sister bodega, Bodegas Sierra Salinas, DO Alicante.

A lovely day for golfers to play a round of golf and then retuire to the clubhouse to learn a little about the quality of the wine produced in South East Spain. All tasters bought wine after the event, discounted of course and our hosts, the Las Rejas Golf management team, Elisa and Emilio, looked after our needs very professionally.

This was the first such event at Las Rejas, more are expected in the coming Autumn. They will be open to members and non-members alike, but places are limited however so watch this space for dates etc and be sure to reserve early!

Bay Radio Sunday Brunch Wine Recommendation

There are white wine grape varieties that sometimes bring to mind Mango (Chardonnay, particularly from the New World) and Melon (Marsanne, from Mediterranean France but more so from Australia). However, this is a meat dish and a spiced one too, given the hot pepper sauce and black pepper, so we have to talk red, but rich and fruity red.
 

Sunday Brunch presenters, Noelle and Bob, enjoying a glass of recommended wine in the nerve centre of Bay Radio!

One of the consistent characteristics of red wines from the Cariñena DO is their up-front fruit content. Garnacha is often the grape variety used so you might like to find wines from this area. Or you could consider the Monastrell based wines from DO Jumilla, particularly from Bodegas Juan Gill which are renowned for their juicy fruit both on the nose and on the palate.

 
A Crianza or even Reserva from these areas should do the trick for this dish. They’ll have the necessary fruit but also the roundness and fullness that a meat dish like this will require.
 
Or why not try a Spanish Syrah or blend with Syrah involved? This variety has adapted so well in Spain, providing full ripe and rich fruit from the Mediterranean climate and yet retaining, when grown at higher altitudes, a touch of spice to match the pepper in Noelle’s recipe.
 
 Salud!