We’ve started a new series here at Vinos Y Más. Many of you have seen our various vintage Butcher’s Block tables in our two stores in SoHo. We have over 600 selections in our wine shop so we’re doing a weekly series where we highlight 5 bottles that are drinking great. Bottles from producers we love, and with a cool story to tell.
This week check out the following:
What Comando G can do with the grape Garnacha is basically limitless. They have certainly hit there mark here again with this delightful Gredos-creation. As per their model: old vines at a minimum of 50 years, from a few select parcels grown in the mountains and in this case harvested a touch early to avoid overly ripe and alcoholic grapes. The wine tastes like a purple parade down flavor town. Or more seriously, like a wine you would like to drink with Ultra Crispy Slow-Roasted Pork Shoulder. Elegant, lithe, and unlike any Garnacha you’ve ever tried.
To those that know, Juan Antonio is THE Prince of Bobal (the grape) coming from Manchuela. We’ve loved his wines for years at this point and often carry his entire lineup. The “Pino” is 37 year old, organically-farmed Bobal fermented with natural yeasts and whole-clusters. This brings out a complex and multi-faceted note that is not found in younger Bobal-based wines (i.e.: not the simple fruity style but something more serious and delicious). Its deep, dark, with a hint at floral notes and some savory notes. You want this with charcuterie or with a spicy-sausage pasta.
It seems almost ridiculous to write about the wines from Sara Perez and Rene Barbier Jr. They are gifted, with expert winemaking genes coursing through their veins. It doesn’t hurt that their parents were also winemakers, thus passing down guidance and insight on the terroir of Priorat, Montsant, and Cataluña. ‘Venus’ is the project that came after “years of searching for beauty and looking for femininity from the earth.” Sounds like something you might like to drink, no? “Mystery, seduction, balance, and passion” describe this Garnatxa/Carignan/Syrah blend that is the perfect Mediterranean red, on the fuller-side.
From northern Tenerife in the Canary Islands, comes this fantasy tale of farmer-turned-winemaker, Dolores Cabrera. For years she cared for grapes organically, partially certified which is very costly, and sold them off to other wineries. The soil here is very special, all decomposed volcanic ash, which is rare and only found in a few other countries like Italy and Greece. In 2013 she began to vinify and bottle herself. And we’re so glad she did! Listan Negro is the king grape in these lands, which she de-stems and eventually lets it rest in old Burgundian barrels. Filled with all those lovely red-foresty fruits, with cracked peppercorns, and lingering minerality. Grill up some octopus, make a wood-fired pizza, or serve it with a slight chill on its own. Mmmmm!
Prieto Picudo is not (yet) a grape that rolls off the tongue. Hailing from Castilla Y León, and basically no where else in the world, this is a grape that is packed with dark, dusty earth, very strong tannins, and a far amount of acidity to boot. Sometimes we describe them similar to the grape Tennat (equally as obscure to most people). Basically, open this wine with plenty of time to breathe and order a half-pound of brisket from Mighty Quinn’s and you’re all set!
Featuring Camino Pardo, owner of 2 fantastic Wineries in Northern Spain
January 10th 7:30-9:30pm
“Despite being involved in the wine world since 1996, Camino Pardo’s big leap of faith came in 2008 when Nexus & Frontaura began selling its own brand of wines. You see, for years they had simply sold off the grapes and wine they made to other producers, but in the late 2000s, Camino and her husband decided to put their own stamp on things. And for years, the wines were a hit all over the world … except that one very important person still hadn’t tasted them: Camino’s father….”
Don’t miss out on experiencing robust reds that are perfect for winter’s enjoyment.
***Featuring 5 red wines with hearty tapas pairings including a selection of Despaña Brand chorizos, morcilla & chistorra***
Ribera del Duero
Nexus One 2012
Frontaura Dominio de la Valdecasa 2009 Magnum
Frontaura Crianza 2008
Frontaura Aponte 2006
Wednesday, January 10th
Limited seating, must RSVP in advance
An easy way to distinguish between the two is the fruit on top.
Sangria is wine (red, white or rose) mixed with Brandy, Triple Sec (sometimes), soda of some sort or Cava, and fresh fruit as garnish (apples, oranges, grapes, berries, peaches, etc) all over ice. Usually this is made overnight or earlier in the day to allow the flavors to combine nicely before serving. Everyone has a different way to make it. And everyone is convinced theirs is the best. In our Tapas Café we are incredibly proud of our Sangria. Our Cafe Manager, Victoria, makes small batches with her special secret recipe and we’re convinced it is the best we’ve ever tried! (see what I mean). For the rest of us at home, we’ll include some easy recipes to try out below.
Tinto de Verano (quite literally ‘red wine of summer’) is a much simpler combination of red wine and fizzy/soda-type drink over ice. In Spain this is usually Casera, but you can substitute it state-side with Kas Limon soda from Despaña. We’d suggest using an inexpensive bottle of fruity red wine with low to no oak influence. Bodegas Sommos “Xiloca” is a perfect juicy Garnacha from Calatayud that tastes great on its own, but could be combined into a spritz with ease.
Here are a few creative recipes to test out this summer. Invite a few friends over and give one of these sunny “cocktails” a try!
Mango-Peach Sangria with Costers del Sio “Petit Sios Blanco” a lovely blend of Viognier from Cataluñya.
Strawberry & Lemoncello Rosé Sangria with Enanzo Rosado from Navarra.
There is something so thirst quenching about gulping down glasses of cool red wine in the sultry days of summer. And while every red wine should be served “cellar temp” (easily mastered with about 10 minutes in a refrigerator) there are some wines that beg to be chilled a little further and enjoyed frivolously. There is a term “Glou-Glou” that gets thrown around often which means essentially the same thing.
Here are a few options that we’re loving right now:
Celler del Roure “Vermell” 2012
With the temps rising we look to other sultry places for inspiration. Travelling from Valencia, this blend of Monastrell, Garnacha Tintorera & Mando (!!!) that is a brilliant purple/ruby color in the glass. Purely expressive of red berries, licorice, and aromatic herbs. Dry, with a medium-body. Light, candied red cherry skin notes. Tasty & easy to chill and drink with clam pizza!
Finca Parera “Fins Als Kullons” 2016
Brilliant ruby colored in the glass. This is a red & white co-ferment (Sumoll, Garnacha Blanca & Xarello) made in a quaffable, non-interventionist style from biodynamically farmed, estate owned fruit & no additions of sulfur. Dry, light bodied with savory black cherry & cherry pit notes, and a bright, tart finish. 1 Liter size makes it even more BBQ friendly!
Suertes del Marques “7 Fuentes” 2014
2014 was an easy, healthy harvest without rains or excessive mist (panza de burro). This is mostly Listán Negro with some 10% Tintilla, sustainably farmed with some vines up to 180-years-old. Fermented in cement or small 700-liter open vats, some destemmed, some with full clusters, but always with the indigenous yeasts. Forty percent of the volume matured in well-seasoned, 500-liter French oak barrels and the rest was kept in concrete, and blended before bottling. Ruby with brilliant reflections in the glass. Pronounced fresh red berries, floral notes & incense on the nose. Medium bodied with subtle red fruit, cassis, white pepper and angular mineral notes.
Bodegas Fulcro “Pescuda” 2015
From Valtuille de Abajo in Bierzo by Bodegas Fulcro from native varieties (60% Alicante Bouschet & 40% Mencía) with minimal additions of sulfur. Fermented with stems and aged partially in used oak & partially in stainless steel. Deep ruby in color. Subtle red fruit, bramble & mineral notes with lively acidity and a sharp, precise finish with fine tannins.
Partida Creus “VN Tinto” 2016
A wine that we can’t even keep in stock (but with good reason)! It seems like half of Manhattan has already caught onto the Partida Creus bug, and honestly, we can’t blame them.
From a younger vineyard planted in calcareous clay, farmed biodynamically. Fermented using indigenous yeasts. Grapes here are a virtual laundry list of: Trepat, Sumoll, Garrut, Queixal de Loop, Ull de Perdiu, Garnacha & Samsó. The varietals undergo whole cluster fermentation separately, in stainless steel where it’s aged 7 months on its lees. Bottled unfined, unfiltered & without any added sulfur. Pale ruby colored. Light-bodied & refreshing with bright acidity & minerality.
As mercury rises you’ll reach for all the Whites and Rosés that are humanly possible. Keeping cool with endless rooftop parties is one of the great parts of Summer in NYC. When you’re ready to explore the realm of flavor, stop by our shop for a bottle of something Tinto to chill with.