A Tasting of Tempranillo

It was an informal setting, just a small gathering of friends, who also happen to work for the same company. All sectors of the business were represented; from the owners, to the farmers to the movers and the makers, we all gathered around and popped the corks. With the exception of one bottle, which slipped in under my radar, they were all tempranillo and all but one was Old World. Pens and paper in hand we went to it.

One by one we tackled the daunting task of tasting six tempranillos. As soon as the first glass was poured I was startled at the difference in attitude that had suddenly taken hold of the small town kitchen. These seven people, who were now quietly and studiously swirling, sniffing and sipping, were just minutes ago and days before drunk on raucous behavior and good fortune. What happened? I had tried to keep it informal. Not much by way of rules or guidelines this was meant to be an unpretentious get together with wine to loosen tongues and dye teeth. And instead, the only sounds to be heard were clinking glassware and pens on paper.

As we moved deeper down the line postures visibly slacked and tongues began to wag. We were starting to have fun, despite the uptight pretentious atmosphere that had recently enveloped this normally "rage against the machine" crowd. As we set down our pens for the last of the tasting all traces of that eerie transformation melted away and I was once again surround by friends ready to eat, drink and be merry. So I guess the moral of the story is to drink cocktails before a tasting, or beware the air of formality that will surely sneak through and take hold.

Our tasting comments:

Wine #1: Valsero Dioro, Rioja, 2001
One of the more popular wines of the evening this tempranillo showed plenty of fruit and spice without being overbearing. Subtle at times and pronounced at others; there wasn't enough tannic structure or acid to pair it with food easily.

Wine #2: Juan Gil, Jumilla 2003 -- note: this was a monastrel, a not very well known grape by that name; most people are more familiar with the French version: mourvedre.
Also a winner amongst the crowd this wine showed its young age with plenty of oak and vanilla. Almonds, cherries and black berries played out on the nose and palate. There was, a slightly green flavor that could be the new oak or unripe grapes. I don't know enough to say with any definitive authority.

Wine #3: Loco, Four Vines, Paso Robles, 2004
What can we say about this wine and not sound bias? Big! Big nose, big palate, big fruit, big tannins, big color. I loved the nose. As I swirled and inhaled the aroma I pulled out a myriad of traits. From rose petals to cherries to marzipan. The palate reminded me of so many pinots I have tasted: the nose doesn't even come close to giving away the palate. Lots of earth and tannins, and of course, big fruit.

Wines 4-6 will have to wait their turn in the line up.
to be continued....

TJs tasting- Spain

Sequiot, 2004, 100% tempranillo, Valencia D. de O.
Nose:
It hit me with full force and my mind screamed, "marzipan!" After that it was a little difficult to pull other flavors out of the temp. I finally came to the conclusion that hiding behind the marzipan were hints of strawberry and young plum.
Palate:
Acidic with drying tannins. This is a food wine that would go well with many things from grilled steak to a light fruit salad to spicy Mexican fare. I couldn't help but think of sweet and sour pork while I drank it so try that as well.
Enjoy!

Estola, 2001 Reserva, La Mancha, D. de O.
Nose:
From the get go I was reminded of an overly ripe cabernet I have drunk before. Rotting dark fruit, toffee and coffee played out on the nose. I couldn't help but notice how it would go well with a plum or Marsala wine sauce.
Palate:
Light acid and light tannins it was nutty with just a hint of vegetable (an odd combination with the over ripe fruit; vegetal flavors generally are found in wines where the grapes weren't allowed to fully ripen). If I were so inclined to lay down this wine I'd probably revisit it in about a year or two.

Dining with Trader Joes

Indian fare this evening courtesy of Trader Joes.

My husband and I are actively trying to get our 1970 VW bus on road. After all it has an enormous sunroof and summer is just around the corner. This evening was meant to be spent working on said bus, particularly the engine, but one must eat and I moved out of the garage and into the kitchen.

I began by pan searing chicken breasts, seasoned with salt, pepper and curry powder. After removing the chicken from the pan I added diced onion and browned that with a bit of olive oil and the flavors left over from the chicken. Before the onions were finished I returned the chicken to the pan and added a marsala simmer sauce, covered it, and let it do what the jar said; simmer for about 10 minutes. With about half the time left I added partially boiled diced potatoes. The dinner was served with basmati rice and tandori nann, freshly warmed in the oven. As an added treat I opened a Hungarian wine I had also brought home from TJs. My first taste of Egri Bikaver came after a bite of spicy Indian food. This was unusual for me as I normally spend a good deal of time tasting a wine before I begin dinner.

On this particular evening the wine was an after thought and as such opened right as we sat down to eat. I was delighted with the pairing considering the bottle was under three dollars. The spice and tomato of the food toned the acid and played up the fruit and spice in the wine. This is definitely a food wine, for as dinner ended and I sat back to enjoy, aka analyze, the wine I discovered its New World low end traits that grant wine of this making popularity at dinner tables around the world. A very light wine with little complexity the 2002 Hungarian Origine Controllee showed pepper and raspberry on the nose, with hints of oak and cola. The high acid is a bit overwhelming on the palate. However, it does pair nicely with big flavorful dishes. I would enjoy it now with spicy Asian, Italian or Indian dishes, especially those with a tomato base.

the ???

Barrel Sampling for future blending---where do I get a job like this?

Tasting Notes:
The aroma hit me with floral notes of rose petal with an underlying layer of plum. It opens up to red pepper with hints of white pepper. Meaty and smoky with cranberry following suit it finishes with a little caramel. On the palate a nice touch of acid that I think will help it age nicely. Round and velvety the tannins give good structure; nice earthy elements that make me think of an Old World Rhone.

The Old World style is a nice addition to winemaker Christian Tietje's arsenal of big fruit forward jammy wines. Look for the Loco (a tempranillo blend) next.

As I favor big fruity wines this wine is one that I will drink with food and not just for fun. We had a lovely dinner of fennel rubbed New York steak with parsley tossed new potatoes and asparagus with the wine. It went beautifully with the spice and meat of the steak while a 2003 Kenneth Volk chardonnay paired nicely with the asparagus and potatoes.

I look forward to the Peasant, a big Rhone baby. To steal the words of Robert Parker in reference to another Paso Robles Rhone blend; "a Chateauneuf de Pape on steroids"

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