Bella Conchi Spanish Brut Rose (Cava)

Brut Rose

This post is a throwback.  It was an evening off alone, and I pampered myself with a little Cava and pairings.  It’s kinda making me crave some bubbles now…

 

So Michael is working tonight and he doesn’t typically like sparkling wines, so…Tonight we dive into the Spanish Cava.

About the Cava

Spanish Brut Rose

Bella Conchi Spanish Brut Rose

This Cava is a Bella Conchi Brut Rose.  It is 70% Trepat and 30% Garnacha.

So lets break it down (this is the geeky wine stuff, feel free to scroll past if you just want to get to the pairings)

Cava is predominately made in Catalonia in Spain and may be white or rose. (We went with the Rosé).  And if it says “Cava” on the label, then it must be made in the traditional Champenoise method.

The word “Cava” means cave or cellar, which were originally used for aging.

This particular Cava is  a blend of Trepat & Garnacha.

On a side note: The name “Bella Conchi” is in honor of Javier Galarreta’s mother who loved Champagne and passed away before her son had produced this lovely Cava.

Trepat

If you are like me, you have not heard of this grape before. Although it has gone by many names: Trapat, Traput and Trepan are all easy variations, but it has also been known as Bonicaire, Parrel and Embolicaire.  This is a red Spanish grape that is primarily used for rose.  You will find it grown in Catalonia in the Conca de Barbera and Costers del Segre DO’s (Denominacion de Origen).  This is the Northeast part of Spain (think the Barcelona area).

The wines from this grapes are typically light to medium bodied.  You will get strawberry, raspberry and rose petal on the nose.  It tends to be very fresh and have bright acidity.  While mostly used for Cava, there are also some high quality red wines made with Trepat.

It likes sandy soil and as such you find it near growing near the coast.  It buds early and is typically resistant to fungal diseases, but is susceptible to frost.

Garnacha

Garnacha is Grenache, just grown in Spain where it originated.  This grape is more often thought of as a Rhone, the G in GSM.  This grape hails from the Aragon region of Northern Spain.  From here it spead to Catalonia, Sardinia and Roussillon in Southern France.

This grape likes hot dry soils and is great with wind tolerance (this would be the reason Steve Beckman told me he plants it on the top of Purisima Mountain!)

It is thin skinned and low in tannins and brings the fruit to a GSM blend.

The Pairings

So as I mentioned, Michael wasn’t home, so this was all about me.  I picked up the recommended cheeses, Mahon and Garrotxa from the cheese counter.  I grabbed some Marcona Almonds too, as they are fried in oil and salty, which is always a good pairing with sparking wine.  The guide suggested pairing with salads, grilled seafood, barbequed pork spareribs or spicy curly fries.  I must admit, I wasn’t really hungry.  I had just finished a great Yoga class and kinda just wanted to snack.  So, I picked up strawberries (pink with pink), blackberries (with thoughts of dropping them in my glass), Salt & Pepper popcorn (another great sparkling pairing) and a small jar of caviar.  I mean if you are going to do a pairing that gets you both ends of the budget spectrum to go with a sparkling wine.  Really though, this was grocery store shelf stable caviar so not so fancy at just $5.99.

Brut Rose

Bella Conchi Spanish Brut Rose Pairings

So how did the Pairings go?

I started with the Marcona Almonds which were fried in olive oil.  (details on Marcona Almonds).  This pairing was nice the rich oily, salty almonds and then a splash of the Cava to clean the palate.  Same for the Salt & Pepper popcorn.  I had been turned onto the popcorn sparkling pairing back when we visited Laetitia, a winery in SLO Wine Country that produces sparkling wines.  Their winemaker sites popcorn as his favorite pairing with sparkling wine.  Potato chips are also a great go to with the oil and salt.  The pepper on the popcorn was made a tad spicier with the Cava.

After that spice I needed to cool my palate down a bit, so I dove into the black berries.  They were lovely and sweet and picked up the fruit in the wine, as did the strawberries.  The fact that this was relatively dry allowed the berries to taste even sweeter.

The caviar I picked up was a Vodka Lumpfish caviar and was super salty.  I did not pick up creme fraiche, so it was just a little caviar on a cracker.  The popping caviar with the bubbles in the sparkling was lovely.  I just finished it off with a berry to clean my palate of the residual salt.

The brilliant thing about bubbles is that they clean your palate after every bite, so each bite is as fresh as the first.

Cheeses

Now the cheeses.  The guide recommended a Garraotxa and a Mahon.  Two cheeses I was not familiar with.  Time for some geeky cheese research.

Garrotxa

The guide classified it as a moist cakey semi-firm cheese.  They said it “offers sweetness with a sharp white pepper flavor”.

This cheese had a grey speckled rind that kinda looks like a river rock.  You pronounce it ‘ga-ROCH-ah’.  Imported from Catalonia it is a goat cheese that is crafted in the foothills of the Pyrenees.  In 1981 some young cheese makers saved this cheese from going extinct. This is traditionally made with the milk of the Murciana goats and is cave aged to get the mold to grow making that river rock rind and adding flavor to the cheese.  Theses cheeses mature quickly due to the humidity in the Pyrenees, taking between 4 to 8 weeks.

Mahon

There were a bit more details on this cheese from the guide.  “Aged seaside on the island of Menorca, this Hard, Flaky paste has buttery and fruity flavors with a hint of vinegary tartness.”

Mahon is a cows milk cheese and picking it up with it’s orange rind and soft interior I was reminded of Muenster.  This cheese is named for the port of Mahon on the Minorca island on the Mediterranean coast of Spain.

The Mahon I chose was young, and was soft.  An aged Mahon will be hard.  It can be served over pasta, potatoes etc..  Traditionally it is served sliced with olive oil, black pepper and tarragon.  (This I will try the next time I pair it!)

I found this to be a fragrant with a slightly floral character that was really lovely.  The cheese was soft and smooth and this was intriguing with the Brut Rose, the Rose bringing out these floral notes in your mouth.

Surprisingly, Michael came home and finished the last glass I had left in the bottle.  Unfortunately he missed out on the pairings.  I do expect to pick up another bottle in the future, specifically to pair with some spicy curly fries!

Stay tuned for our next pairing!

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Albariños from Rias Baixas

Albariño is being grown all over the world, but it originates from Rias Baixas.  We spent some time getting to know a little about the region and then tasting through 3 Albariños from this region and doing a little experimental food pairing.

Where does Albariño come from?

Galicia

This area is the Northwestern corner of Spain, and it’s probably not what you picture when you picture Spain.  Located above Portugal with two edges of coast line on the Atlantic.  It’s called Galicia and it sounds Gaelic for a reason.  This area was inhabited by Celtic people who lived north of the Douro River.  My dear friend Pepe who is from Spain once told me about this area with such passion and longing, that he created a picture of this place for me without my even seeing it.  The area is often wet and cloudy and feels more like Ireland than Spain.  You find it populated with many ginger-haired blue-eyed Spaniards.  Bagpipes are not uncommon and Celtic crosses dot the landscape.

Rias Baixas

Within this green wet corner of Spain you find Rias Baixas.   “Rias Baixas” means “lower Rias” in Galician.  This coastal area encompasses 4 inlets and it is rich in fishing and aquaculture.  Wide beaches and beautiful vineyards, great seafood and wine make this an idealic destination.

Albariño and how it is grown

90% of the wine coming out of Rias Baixas is Albariño, and the grape is thought to have originated in the area.  While it has been proven to be indigenous to Spain, there were legends saying that monks had brought Riesling or Petit Manseng from Burgundy to this region of Spain back in the  12th or 13th centuries. It does resemble Riesling in it’s minerality.

This grape is very good at thriving in this moist environment, but to up the odds of success, the vines here are trained on pergolas. The pergolas are hewed from granite (makes sense because wood would rot in the moisture).  The pergola’s keep the grapes off the ground,  they get protection from the sun and great airflow.  These pergolas can be up to 7 feet tall, so the breezes pass through keeping down mildew and allowing for even ripening.  Harvest is by hand into 40 lb bins and yields here are low, between 3 and 5 tons per acre.

The Wines for today

2016 Luzado Albariño

The first was a 2016 Luzada Albariño. This is an estate grown and bottled wine from Val do Sainés in Rais Baixas. We picked this up at Trader Joes for $6.99. This was to be our low end wine for comparison. Quite honestly it stood up pretty well. The closure on this wine was screw cap, so quick and easy to get into. On the nose I got dusty rocks, minerals, lemon spritzer and pith. As it opened up it blossomed with honeysuckle. On the palate there was a tartness, like an under ripe green apple. It lingers on the palate and we found it to be really nice. Is there a ton of depth and nuance? No, but the nose did evolve and kept me going back for more.

Luzada Albariño with Palak Paneer and Pad Thai

Luzada Albariño with Palak Paneer and Pad Thai

We paired this one night (yes at $6.99 it’s easy to pick up another bottle), with Indian and Thai food, which are go to pairings for Albariño. It was beautiful with the Palak Paneer, the brightness of the wine went well with the greens in the dish. With the Pad Thai, it was nice, but we still got stung a bit by the heat of the dish, so I think I will still prefer Rieslings with Thai.

2015 Alma Terra Albariño

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The 2015 Alma Terra we picked up at Total Wine. This bottle set us back $16.99. This is a “Ponte” which means it is single vineyard. When I stuck my nose in this glass, I got peach pits and dusty honeysuckle. In my mouth it was more tropical with a little pineapple and tart still hard white peaches. (I actually tasted this wine with some slightly under ripe white peaches). There was a bit more nuance to the nose on this wine, but we found that it settled quickly, and didn’t continue to open or change.  This bottle had a cork closure. I mention this because, surprisingly, each of these bottles had a different closure.

2014 La Caña Albariño

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Lastly we had a 2014 La Caña Albariño. This wine again came from Total Wine and ran $19.99. Upon sticking my nose in the glass, I knew we had something different here. The nose was beeswax and honeysuckle and it felt comfortable and round. It opened up to peach and nectarine and citrus blossoms late in the day on a hot and humid day. 80% of this wine is fermented in Stainless and 20 percent in French Oak puncheons. It rests 8 months on the lees before bottling. This wine was not bright and sharp, like the previous wines, but rather comes across like a beautiful watercolor painting, the colors melding and blending softly as they seep into the paper. This perhaps is because it sits on the lees for 8 months. Oh and this bottle had a composite stopper.

While the La Caña was my favorite of the evening, it is also clearly a different style of Albariño.

The pairings

Eggplant was the theme du jour.  We had picked some at Gilcrease Farm and were ready to dive into using it.  I made a dip, with a recipe from my friend Corinne.  It called for roasting the eggplant, scooping out  the insides and mixing it with mayo, yogurt, garlic, lemon juice, salt and pepper.  I tossed in some lemon zest for good measure.

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Michael pulled up a recipe for Eggplant parmesean.  He had just made several jars of roasted tomato sauce that we used in this.  Pretty simple, slice the eggplant in 1/8 inch slices lengthwise, salt and let sit for 30 minutes.  Then do an egg and breadcrumb dip and fry them.  Then layer like lasagna…a layer of eggplant, a layer of sauce and repeat twice (3 layers), then top with fresh mozzerella slices and bake.

We also made some fried calamari and we had white peaches and nectarines as well as two types of flavored goat cheese and a sampling of spanish cheeses.

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So…as to the pairings;  The Luzado was really wonderful with the eggplant dip.  I attribute this to the lemon juice and zest in the dip.  The Calamari was great with the Alma Terra.  The La Caña blended well with everything, it didn’t make anything sparkle or shine, but it was really easy going playing well with all the dishes.

How was the Eggplant Parmesean you ask?

Homemade Eggplant Parmesan

Homemade Eggplant Parmesan

Well, due to the red sauce, it really didn’t do much of anything with the wine, but, it was tasty on it’s own!

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Albarino, Portico da Rio a crisp, zesty white wine from Spain!

Recently I have been discovering Albarino.  I have enjoyed it before, but had not looked deep into it.  Now I needed to learn more about this wine, it’s origins, it’s moods.  So time for some research, which of course will include a few more bottles.

To begin with Albarino is a white Spanish wine.  It is grown in the Rias Baixas region of Spain.  Rias Baixas is Galacian for “lower Rias”.  This area is located in the North West Corner of Spain, just above Portugal.  It is close to the Atlantic Ocean and the area tends to have mild temperatures and to be damp.   This is the wettest part of Spain and often pergolas are used to get airflow up under the vines to prevent mildew and disease.  The soil here is mostly slate & granite which are perfect for cultivating this grape.  This is one of very few Spanish grapes that are produced into a variety of it’s own.

The stories of it’s origin are interesting.  One legend has monks bringing Riesling or Petit Manseng from Burgundy to this part of Spain in the 12th or 13th centuries.  It has since been proven to be indigenous to Spain, but it does resemble Riesling’s minerality.  It often has the body and weight of a Viognier and the acidity of a Pinot Gris.

I read quite a bit about the history of the area, but it was much more fun to hear about it from my friend Pepe who is from Spain.  He was so excited to tell me about Galacia.  The area is often wet and cloudy and feels more like Ireland than Spain.  He says this is not just the weather, but the fact that the Celts settled this area long ago, so you see many ginger haired blue-eyed spaniards here.  In addition it is not uncommon to hear bagpipes and Celtic crosses dot the landscape.

The albarino vines are low yielding and the berries are green, small and thick skinned.   It is often fermented in steel for an early drinking wine.  A more complex wine can be created with barrel fermentation or malolactic fermentation.  It pairs well with food because of it’s bright acidity, but has good body also. Being a coastal grape, it pairs beautifully with seafood.

In addition to being grown in Spain, it is also grown in Portugal (makes sense, as it is right over the border) and California.  I am looking forward to tasting some Longoria Albarino when we head back out to Santa Barbara County, if the 2013 has been released.  Richard grows this on his Clover Creek Vineyard.  We did enjoy a Verdad Albarino in the Qupe & Verdad Tasting room when were were last in Los Olivos.   On a separate tangent…if you have not been tasting and drinking the wines of Santa Barbara County, you are missing out.  This is by far my favorite wine region in the country.  Down to earth wineries and people and amazing wines.

We enjoyed a 2012 Iberian Remix Albarino from the Edna Valley at bin702 the other day.  It went beautifully with the lobster salad sandwich.  This wine is created by Master Sommelier William Sherer and are meant to pair with Mediterannean inspired dishes.  His idea with the label is to showcase Spanish grapes in American Viticulture.

We also enjoyed a nice Portico da Rio Albarino that we picked up inexpensively at Trader Joe’s.  This bottle does come from Rias Baixas.  This is a great deal for a varietal that is rarely found under $15.  I have heard reports of it selling at Trader Joe’s for anywhere from $5.99 to $9.00. On Cellar Tracker it’s listed as selling for $22, so if you find it at Trader Joe’s stock up!

Portico da Rio Albarino

Portico da Rio Albarino

I also found a great recipe for summer for Albarino “Hielo” which is basically a wine and fruit popsicle!  Visit the Albarino Explorers Club for the recipe!

So get out there and Explore some Albarinos!