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Barcelona by the Glass: Eldiset

Established: 2012

Style of establishment: Wine Shop

Price by the glass – €3.90 to €4.90

Price by the bottle – €18 to €69

Address – Carrer Antic de Sant Joan, 3, 08003 Barcelona

Phone number – 932 68 19 87

Opening Hours – 7pm – 2am, Monday to Sunday

One of my favourite wine bars over the last two years has really come into its own recently; Eldiset, formally known as Disset Graus, was opened in 2012 by the Cuasnicú family and since then, has gone from strength to strength. The name Disset Graus is literally ’17 degrees’ in Catalan, so named due to the preferred temperature of serving mature red wine. Due to a problem with registering the name, the bar changed to Eldiset, a play on the same name, and started to become well known for its excellent wine, cocktails and tapas.

However, the big change for Eldiset didn’t come with the name, but with the focus on Catalan products. Previously, wine was served here from a few, disparate places such as Spain, Argentina and France with nothing linking the food, wine and concept together. Then in November 2013, Alex Sanchez joined as the head sommelier and brought with him a strong passion for Catalan wines as well as formal training from CETT, the university for tourism, hospitality and gastronomy. Now, there’s not a lot of bars and restaurants in Barcelona that employ sommeliers with any level of salary as the wine culture here is still quite embryonic and there’s not a lot of disposable income sloshing around the city in general. A strong move then by Eldiset, given the circumstances, and one that’s paid off. It didn’t come as much as a surprise to discover that Alex’s mentor in the world of Catalan wines is Miguel Figini, a local expert in Catalan wines, co-founder of a Catalan wine school and a lovely man in general. It goes a long way to explain Alex’s passion for locally produced wines and thankfully, this rubs off on Eldiset in a very obvious way!

The Wine List

Every glass or bottle of wine in Eldiset is sourced from one of the 10 wine producing Denominación d’Origen’s located within Catalunya. This is a smart move by Eldiset for a few reasons. First and foremost, there’s an awful lot of delicious wine in Catalunya and for a bar with around 60 references by the glass and by the bottle, there’s simply no need to move outside of these 10 regions. From the concentrated, powerful wines of Priorat to vibrant Cava from Sant Sadurni d’Anoia and all manner of innovative wines from the Penedes, wine lovers in Cataluyna are somewhat spoilt for choice! Secondly, and all politics aside, it makes sense to drink locally. You can connect with local cultures and grape varieties, as well as having the option to go and visit the winery on a day trip should you so wish to. It’s also a way of sustaining local business, something that is becoming increasingly important in a busy, cosmopolitan city like Barcelona.

The actual list itself changes every 6 months or so, completely changing the wines available by the glass and most of the wines by the bottle. There’s typically 15-20 wines available by the glass and 30-40 by the bottle, with a separate section for ‘natural’ wines, or wines produced in a minimal intervention style. The wines are a nice collection of modern and traditional wines, with a mixture of most Catalan wine regions. The wines at the lower end command a slightly higher mark-up but are well chosen and represent good value for money, whilst the 2-3 pricier bottles are personal favourites and also some of the very best wines available in Catalunya. 5 Partides, Teixar and Clos Mogador? Sign me up! Most of the wines command around a 40-100% mark-up from retail pricing but there are one or two ‘bargains’ for those seeking it out. It’s very rare to see anyone spending any amount of money on a bottle of Cava, and so they still have a few bottles of Recaredo’s superb Familia Reserva 2005 available for €50 – €5 less than retail price. Take advantage of their very generous 25% discount for bottles bought and taken away and you have yourself a veritable bargain!

Top picks from their current line-up:

Cava – Recaredo Familiar Reserva 2005 – As mentioned above; expensive but stunning. Old vine Xarel.lo and Macabeo aged for 10 years on its lees before disgorgement; a special wine to be enjoyed at leisure and make sure to do so in a white wine glass; the beauty of this wine will be lost in a flute.

White – Raventos I Blanc Silencis 2015 – At the lower end of the price scale at €22 euros a bottle, this is a delicious, vibrant and incredibly fresh expression of Xarel.lo from one of the most exciting projects in Catalunya at the moment.

Red – Cal Batllet Diatra 2013 – The baby brother of 5 Partides, at €23 euros a bottle in a restaurant this is terrific value. Smoky, dark and very Priorat. Perhaps not an ideal companion for the summer months, but the air-conditioned interior of Eldiset allows a temporary reprieve from the heat, so why not!

The Space

Eldiset is a small but organised bar, split evenly between the front and the back. Very simply, the front is designed for not much than 30 persons and has more of a casual approach; high stools set around the bar itself, 3-4 small tables and one larger table. The back by comparison is where you’d want to go for a longer experience such as dinner, as the seating is lower, more comfortable and the tables set a touch more formally. In total I wouldn’t imagine that the whole bar seats much more than 50-60 persons when completely full, but late at night it’s common to see additional groups standing by the bar waiting for a table to free up, so it can get quite crowded! The décor is modern but really quite restrained, with lots of wood, cream colours and mercifully in Barcelona, air conditioning. The (very) small kitchen is behind the bar itself and the space has been maximised really as much as possible.

The Food

Now we come onto the other major part of Eldisets success; excellent food at reasonable prices, served unpretentiously. The star of the show here are the ‘Torradas’ or ‘Tostadas’, which is essentially a flat, crispy bread with different toppings. Eldiset serve a whopping 15 different styles of these torradas, with each being a carefully constructed flavour combination. Personal favourites include the guacamole, parmesan cheese and chilli peppers torrada, or for a sweet-touch try the raspberry jam, blue cheese and green apple torrada, finished with roasted crushed nuts. They’re served in pairs on a black slate and are ideal for sharing, so if you go with a friend/partner, order two and try both!

Aside from that, there is a smaller section for more traditional foods including plates of Iberian ham, cheese, octopus and other items. Whilst these can be very nice, the delicious torradas for me are what defines Eldiset and also represents the best value for money. Having said that, the salmon tartar with ginger is quite lovely and pairs beautifully with a glass of Sumoll. There’s also a pairing menu option that I haven’t had the pleasure of trying yet, serving 4 courses with 4 glasses of wine for €39.

Conclusion

Eldiset is probably the best wine bar in the Born at the moment, and certainly one of the best in the city. Now it’s becoming better known it’s increasingly more difficult to wander in and grab a space at the bar, but it’s well worth booking a table, bringing a friend or two and turning into the focus of the evening itself. There’s not many places where a combination of excellent, well priced local wine and food go together so readily and when friends visit from the UK, it’s often one of the first places I take them to. I’m already looking forward to visiting for an evening this August and as always, I get particularly excited when it comes to the changing of their wine list. Keep your eyes peeled this Autumn for some new and delicious wines coming to their menu. Make sure to read the tips below and go enjoy an evening at Eldiset!

Tips

Eldiset is not a large place and the tables book up quickly, especially those at the back. Make sure to call and book a table at least a day in advance to avoid disappointment; reservations are only taken by phone but fear not, the staff all speak a good level of English.

Failing the above, go early. Eldiset gets very busy from 9pm onwards but from 7-9, it tends to be quite subdued. Ideal for an early dinner and better yet, to interact with the staff a little.

This is likely to be a tip in every entry I make into Barcelona By the Glass, but make sure to ask for help if you’re not sure about the wine, food or pairing. Not every member of staff has formal wine education but they all know the wines they serve well, as well as which food to match it with.

The first time I visited Eldiset and went to use the bathroom, I assumed the door was locked as it looks like a sliding door and…well.. it wouldn’t slide. Don’t be silly like me and give it a good push instead. Looks can be deceiving!

As is so often the case, the more expensive wines tend to be the better value when ordering by the bottle, with a much lower mark-up vs retail prices. If you’re going to order a bottle to share, consider trading up a bit and getting more bang for your buck.

Wine Cuentista Newsletter – Edition 20 – August 2017

Maestrazgo Wine Club Newsletter – Edition 20 – August 2017

August: A blisteringly hot month in Spain, which explains why most sensible people take the month off and hurl themselves into the sea. However, for immobile vines it is a particularly important month due to the phenomenon of veraison. This is the onset of berry ripening and also when the pigmentation starts to form in red grapes, leading to the distinction in colour between the different types of grapes. Red grapes will start to turn a light berry-red colour, whilst white grapes will start to turn yellow and golden. This is a key part of the life cycle of the vine and the vignerons will be hard at work to ensure it goes smoothly. Leaves will be cut away to expose grape clusters to extra sunshine and sometimes bunches of grapes will be removed in a process known as ‘green harvesting’ in order to concentrate sugars in the remaining bunches. Some producers will already begin harvesting this month, with 2017 set to be one of the earliest harvests ever recorded in Spain!

Hello Wine Lovers! Welcome to the 20th edition of The Wine Cuentista Newsletter! It’s our final month of the summer break and that means no Maestrazgo Wine Club tasting, but keep an eye out for an announcement coming in the next few days about some changes on that front. I don’t want to give too much away, just to say that MWC is coming back better than ever before!

Articles: I probably spend too much of my time reading online articles about wine. However, as a result I can find and select a choice few to share – here are my three favourites from last month!

Beyond Bling: Wither Fine Wine? By Christian Holthausen. I really enjoyed this one, a very well thought-out article indeed. It starts as an article about fine wine and turns into a painfully accurate view of modern consumerism and the pitfalls thereof. Brilliantly written. https://www.jancisrobinson.com/articles/beyond-bling-whither-fine-wine

‘What not to drink sparkling wine from a Champagne glass’ by Miquel Hudin. I’ve made a point of drinking good quality sparkling wine from a glass for a while now, much to the consternation of a couple of wine producers, for the reasons that Miquel details in his article above. This is a particularly good read for anyone coming to Maestrazgo Wine Club as it’ll give you a hint as to one of the structural changings we’ll be making to the upcoming tastings. https://wineonsix.com/why-not-to-drink-sparkling-wines-in-a-champagne-glass/

‘Sweet talk on wine’ by Robert Joseph. A simple but thought provoking piece about the levels of sugar in wine and its relationship to wine quality. A lot of entry level wines have elevated levels of residual sugar to make the wine more palatable to a broader audience, as well as paving over some of the more obvious short-comings of the wine itself. Is that, in itself, necessarily a bad thing? Hrm. It’s not to my palate and I would certainly mark it down as sloppy wine-making, but is that because I was taught to see it like that. What do you think? https://www.meininger.de/en/wine-business-international/sweet-talk-wine

Wine of the month: I’m constantly on the look-out for wines of real quality and value; you’ll commonly find me drinking in the 6-25 euro range.

This was a bottle I'd been holding onto for a while; Cuvee Frederic Emile Vendage Tardive 2001. Produced by Trimbach, one of the greatest Alsatian producers with a history going back to 1626, this is likely the best bottle of Riesling I've ever had. You can see the dramatic amber colour from the picture but the stunning aromas of orange marmalade, honeyed orchard fruits, cinnamon, marzipan and slate can only be imagined. Rich, not sweet, and unbelievably fresh! Drank over the two hours it took Roger Federer to win his 8th Wimbledon title; check out winecuentista.com for a full write-up! @trimbach #wine #france #riesling #alsace #lateharvest #instagood #instadaily #photo #wimbledon #federer #pairing #wineoclock #wineoftheday #delicious #dramatic #amber #2001 #best #history #travel

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Trimbach Frederic Emile Riesling VT 2001: Ok, so definitely not in the 6-25 euro range but the single best bottle of Riesling I’ve ever tried. The tasting notes are above as part of my instagram profile, but for a full write up of Trimbach and an insight as to why I opened such a special wine, check out this post on Wine Cuentista.

Wine Facts

Some fun and interesting facts about the world of wine. Terminology, myths and FAQs; as science becomes more ingrained in our industry, we discover new and exciting realities every day!

“What exactly is a sommelier?” – A subject open to debate; essentially an old French word used to describe someone who served wine, and hopefully knew a bit about it, in a restaurant environment. This would typically be someone with no formal training and who simply worked in wine because they enjoyed it. Now across the world, there are sommelier schools, sommelier programs and even documentaries following the lives of sommeliers, some who work in a restaurant and some who don’t, making the whole thing very confusing indeed. Essentially, you’ll never get anyone to agree on the definition but it can roughly be used to talk about anyone knowledgeable about wine who works in a customer-facing environment.

“I want to learn more about wine formally, where should I start?” – I’m a big believer in formal education for setting a foundation of knowledge. There are many institutions you can study with but the largest, and most respected, in the world is the Wine and Spirit Education Trust, or WSET for short. I’m currently studying the final level with this institution over two years and it has enriched my understanding of wine immensely, as well as giving me the stepping stone I need to begin the Masters of Wine program in 2019. A friend of mine, Sharon Levey, is a WSET educator in Barcelona. For now, if you’d like to find out more about her and the courses she runs, check it out here! http://www.winecoursesbcn.com/

‘Tannins’ – These are an important structural component of wine, mainly found in red wines due to the extraction from the skins of the grapes, although some can also be added through oak ageing. They are very important in the process of ageing red wine, as well as being important for colour stability. They are often associated with bitterness and astringency, but when ripe and well integrated contribute enormously to the pleasant structure and feel of the wine in your mouth. If you ever want to find what bitter tannins taste like; leave a tea-bag soaking for far longer than it should be – that is tannic bitterness. Tasting tannins in wine is difficult as it tends to be a textural component more than a flavour one. If you want to focus on them, try swirling the wine around your mouth and you should get a sensation at the front of your lips and around your gums, where the tannins make themselves most present. It goes without saying that a large part of skilled red wine making is the handling and presentation of the natural tannins, with ripe, smooth or finely grained tannins the goal.

Social Media

These newsletters only come out once a month and there is a limit on space for content. If you use Social Media and want to keep up with regular wine updates and occasional rambles, feel free to connect with me on any of the following platforms.

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That’s it for this months Newsletter. I hope you enjoyed it and please, if you have any suggestions or things you would like to see get in touch! Either respond to me here or email to fintankerr@winecuentista.com . I hope everyone has a lovely summer and I will see you all for more tasting in September!

Fintan Kerr

Special moments and special bottles: Trimbach Frederic Emile Riesling, VT, 2001

I grew up playing and watching sports, and although I stopped playing anything competitively a few years ago (rugby), I remain a fan and will tune in to watch my favourite athletes and teams compete whenever possible. When I was very young, the athletes I admired became sources of inspiration to me. I would wake up in the morning to work-out as a young rugby player and try to emulate Johnny Wilkinson’s determination and structured approach, as well as his commitment to laying his body on the line. Training to join the military when I was in my late teens, I would think about the athletes who never gave up despite the odds and always pushed through to the bitter end, often victorious by virtue of grinding their opponents down.

As a man in my late 20’s and having been through the stage of life where you realise that you’re now older than many of the sporting stars you admire, I draw inspiration in a slightly different way. My work-outs are now more aimed at staying fit and healthy than packing on muscle or stripping fat, I’m more interested in setting achievable targets, hitting them and moving on rather than trying to be the absolute strongest, fastest and fittest guy in the gym. The inspiration I draw now, is more about how athletes conduct themselves professionally in times of stress and defeat, and there is no-one I admire more in this regard than Roger Federer.

I first discovered tennis in 2003, watching Mark Philippoussis and his enormous serve throughout Wimbledon; the beauty of school holidays meant I could watch the entire tournament from my own living room. He made it all the way to the final where he was beaten, to my great disappointment, by a young Swiss guy by the name of Roger Federer. It wasn’t even that close, finishing in 3 sets with two tie-breaks and Roger played him off Centre Court that day, the court that has largely gone on to define his career. Over the next 14 years, Roger has had the most accomplished career of any male tennis player to date and is, to my mind, the single greatest tennis player the world has ever seen.

What’s understated, however, is the endless hours of training, practice and effort he puts in. Commentators make a big fuss about the work-rate of Murray, Nadal and Djokovic and yet Federer has a professional career spanning 19 years, winning tournaments both large and small, charity events and also suffering some crushing losses on the way. I’ve suffered through so many of his defeats, often on clay to Rafael Nadal, and yet he never gave up. He’s never once retired during a game in over 1000 matches, an outrageous statistic that speaks to the courage of the man. Even more than that, regardless of how tough his opponent was, how crushing the defeats and the niggling injuries along the way, he always composed himself with dignity and humility, winning the Stefan Edberg Sportsmanship Award 12 times.

Watching Federer come back from a serious injury and winning not only the Australian Open but then Wimbledon this year has been awe inspiring from a sports fans point of view, thrilling from the viewpoint of a Roger Federer fan and deeply satisfying for myself on a very personal level. Last Sunday I watched Federer dominate Centre Court once again for an unprecedented 8th Wimbledon title, cheered on by his wife and 4 children, 95% of the crowd and millions around the world. It feels like a full circle experience, casting me back the days of being a child in a mans body and wanting to push it to the limit, watching Federer win his first ever Major.

Even though I’m never going to be a professional athlete, or anywhere close to it, I will be a sports fan for my entire life. Whilst the motivation I used to draw from my heroes gave me the strength to get up at 5am and run like the wind, or commit myself to a painful tackle or lift more and more weight, I now hope it gives me the strength to tackle some of lifes more mundane challenges. How to achieve my personal ambitions whilst giving time back to my family, how to cope with the endless set backs and frustrations that come with modern life, how to see the world from my own point of view and how to accept it all with grace and a smile, especially in moments of defeat.

To pair with the momentous occasion of Federer’s 8th Wimbledon title, I watched the whole match with a stunning bottle of Trimbach Frederic Emile Riesling VT 2001.

This was a bottle I'd been holding onto for a while; Cuvee Frederic Emile Vendage Tardive 2001. Produced by Trimbach, one of the greatest Alsatian producers with a history going back to 1626, this is likely the best bottle of Riesling I've ever had. You can see the dramatic amber colour from the picture but the stunning aromas of orange marmalade, honeyed orchard fruits, cinnamon, marzipan and slate can only be imagined. Rich, not sweet, and unbelievably fresh! Drank over the two hours it took Roger Federer to win his 8th Wimbledon title; check out winecuentista.com for a full write-up! @trimbach #wine #france #riesling #alsace #lateharvest #instagood #instadaily #photo #wimbledon #federer #pairing #wineoclock #wineoftheday #delicious #dramatic #amber #2001 #best #history #travel

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Trimbach Frederic Emile Riesling VT 2001

Trimbach are one of the great producers in Alsace, France, with a wine-making history stretching back to 1626 when Jean Trimbach registered as a citizen of the region. Fast forward almost 400 years and the winery is a thriving, quality based operation producing somewhere in the region of 1.2 million bottles a year, the majority of which is affordable, good quality varietal wines, the sort of thing that is perfect for introducing students and wine lovers to the region.

Whilst Trimbach produce a broad range of different varietal wines, their speciality is without a doubt Riesling, typified by Clos St. Hune, their flagship wine produced from the Rosacker vineyard. At €150-300 a pop, vintage dependent, it’s not exactly the most accessible of their wines but fortunately, their other highly acclaimed Riesling is. I picked up two bottles of Trimbach Frederic Emile Riesling VT 2001 for a song at Monvinic Store in 2016, one which was opened as part of my new years resolution and the other to be opened on a special occasion; thanks for providing that, Roger! The Frederic Emile Cuvee is only made in certain years from the Osterberg and Geisberg vineyards, with vines averaging 45 years of age and to find bottles of Vendange Tardive (late harvest) Frederic Emile, from an outstanding harvest, well, some people get all the luck!

The wine had a gorgeous, dramatic amber colour flecked with gold and you could almost smell the aromas wafting out of the glass. Ripe citrus fruits, orange marmalade and a whole series of honeyed stone-fruits, cinnamon and even a touch of marzipan. Trimbach are famously classic in their approach to Riesling, opting for concentration and verve over power, shown beautifully in this wine. Despite being 12.5% alcohol and late-harvest, the residual sugar is more a suggestion of sweetness than anything else, balanced with a lovely, refreshing acidity that propels the rich flavours into a very, very long finish. The energy and drive from a 16 year old wine was phenomenal and if I had more bottles, I may have considered leaving them for another 10 years or so! Probably the single best bottle of Riesling I’ve so far had the pleasure of trying and a great way to round off a special day. Life has its moments!

Thoughts on: Carignan, Cariñena and Samsó

Carignan is an interesting grape variety and caused me a few conflicting moments in my very early days of learning about wine. In the late 20th century, Carignan was known as being a simple grape with limited potential that was massively over-yielded in the south of France, producing in excess of 200hl/ha in more than a few cases. This was how I first learnt about it and also how I encountered one of my first conflicts with the accepted facts. You see, Carignan is noted as a French grape but it’s entirely likely to be from DO Cariñena in Aragon, hence the Spanish name for the grape, although oddly it’s almost exclusively grown within Catalunya now with DO Cariñena focusing quite a bit more on Grenache. Way to miss an open goal, Spain. (There was a briefly interesting discussion about this on Twitter, unfortunately spoiled by one of the participants channeling his inner Donald Trump. Worth a read anyway!)

Anyway, the Carignan I’ve tried before starting my formal studies on wine was nothing like I subsequently read in textbooks. In DO Montsant and DOQ Priorat, some of my very favourite wines were either a Carignan heavy blend or, better yet, 100% of the grape itself. The dark, smoky and almost metallic flavours of the wine were intense, concentrated and utterly delicious. So why then am I reading this nonsense? Well, aside from the WSET Level 3 material being slightly outdated at the time (they’ve since revamped the entire course) it seems that consumers across the world are still a bit in the dark with regards to the potential quality of Carignan. Conversely, wine-makers seem to be latching onto it in some unlikely places. Quite familiar with varying levels of the grape produced locally, I hunted down a couple of bottles from Chile and Argentina to taste, more to see what was going on than anything else.

Villalobos Carignan Reserve 2013

When I first discovered that Chile had some of the oldest Carignan in the world, I was a little taken aback. I couldn’t say why, it just didn’t seem to add up; traditionally Carignan is a very warm climate grape and although on the other side of the Andes to Mendoza, one of the warmest climates in the wine-making world, Chile tends to be more gently Mediterranean. However, particularly in the Maule Valley, Chile is home to some outstandingly good Carignan. So much so in fact, that they have an organisation dedicated to the protection and support of producers who want to work with these vines, VIGNO. Having previously tried the excellent Lomajes de Vina Roja, I was excited to try some more examples and I was already a fan of Villalobos after trying their delicious Carmenere.

Villalobos are a small producer in Colchagua Valley who historically only made wine for their own consumption. That changed when the wine-maker, Martin Rosseau, died in an accident and the family decided to continue with the production and release it commercially in 2009. Since then, the wines have gone on to win great acclaim, very ‘new wave’ and minimal intervention in style with bright fruit, soft herbal notes and a lively, fun character. At only 12.5% alcohol, this is by far the lightest, freshest Carignan I’ve tried stylistically and what it lacks in complexity, it more than makes up for in charm and sheer fun. A bit steep at 30 a bottle in Spain, but well worth the experiment.

Famila Cecchin Carignan 2012

Over to the other side of the Andes now, to see how Argentina is getting along with the same grape variety. There are two main differences here compared to their neighbours and rivals. Firstly, the climate is considerably warmer and drier in Mendoza than in any part of Chile, with one of the most continental climates on earth. Secondly the vines tend to much younger. I haven’t yet been able to discover why Chile planted Carignan so much earlier than Argentina but the difference is telling, with Chile owning vines with well over 50 years of age in some cases.

Interestingly I’d actually visited this winery in 2016 but don’t recall having tried this particular wine. Cecchin are a quality produce of organic wines in Argentina, with only 11 hectares under vines and a small production as a result, focusing quite heavily on varieties from Spain and France. The wines, like Villalobos, are quite ‘new wave’ with low additions of sulphur, indigenous yeasts and generally a much lighter profile than other wineries within the area. This was quite a bit more like the Carignan I was used to, I suppose due to the similarity in climate and grape ripeness, with lots of ripe red and dark fruits, earthy aromas and the tell-tale, ferrous smell I associate with concentrated Carignan. Still, quite a refreshing wine despite the 14.3% alcohol, but lacking the intensity and depth I’ve come to expect from the grape. I suppose living in Catalunya has made me slightly spoilt!

Conclusions

Ultimately, it’s not possible to compare grape varieties based on such a small sample size but it does seem that there is one clear distinction between Carignan produced here and that in Catalunya; style. Where Catalunya revels in the depth and intensity of the flavours in their old-vine Samsó, the Catalan name for the grape, the New World seems to be more focused on producing lighter styles of wine from it. Oak is dialled back and the wines seem more appropriate for younger, easier drinking whereas the very best Samsó from Montsant and Priorat can age for well over a decade. Call me biased but I still can’t see past the top producers of Priorat where Carignan is concerned, although I look forward to trying more examples from around the world and seeing how they’re getting on with it. If anyone finds any examples from California or South Africa knocking around Spain, let me know!

Here are my favourite local producers of 100% or at least Carignan dominated wines. Prices range from moderately to outrageously expensive!

Producer – Wine – Region

Clos Mogador – Manyetes Vi di Vila – Priorat

Cal Battlet – 5 Partides – Priorat

Mas Doix – Doix 1902 – Priorat

Vall Llach – Mas de la Rosa – Priorat

Bodegas Mas Alta – La Basseta – Priorat

Ferrer Bobet – Seleccio Especial – Priorat

Alfredo Arribas – Trossos Vells – Montsant

Portal de Montsant – Hugo – Montsant

Celler Masroig – Masroig – Montsant

Edetaria – Finca la Pedrissa – Terra Alta

Wine and Health – Part I

Wine and health has been pretty well documented recently with the industry starting to realise the long term potential issues surrounding the lifestyle of a wine professional. As a relative newcomer and someone still in his late 20’s, I can’t speak for the long term effects of anything but I have noticed some short term effects over the last 6 months, notably weight gain. Now, this isn’t an inevitable part of working within the wine industry but the last 18 months of my life have been largely spent studying for various exams, working with few breaks and more recently becoming a father, most of which isn’t conducive to physical fitness. The birth of my son in particular seems to have tipped the balance somewhat, resulting in something like a 4-5kg gain over the past couple of months and sending out a signal that I should probably tackle the issue before it becomes a problem.

So, I will! I’ve got 6 months until the final exam of the WSET Diploma and that’s going to require a few things:

  1. A lot of studying. For me that means a lot of sitting down and poring over textbooks, maps and articles until my head hurts. I do supplement this with a daily walk of around an hour whilst listening to Levi Dalton’s podcasts, but the rest is hunch-back time and this can be up to 3 hours a day.

  2. A lot of tasting. I still try to get to Monvinic on a weekly or bi-monthly basis to do blind tasting, but there’s a lot of wines that I prefer to purchase a bottle of and get to know over a day or three. I would say my monthly consumption of wine is somewhere in the 10-15 bottles range, and this isn’t likely to go down anytime soon!

  3. A lot of energy. With the large commitments to studying and tasting on top of working and my new found friend, sleep deprivation, energy is vital. Being in good shape is a pretty solid approach to having more energy and it makes a big difference when the going gets tough.

Now I’ve always kept myself in some sort of reasonable shape by going on occasional jogs and supplementing that with press-ups, bodyweight squats and other various calisthenics. It’s been over 2 years since I’ve set foot in a gym but I need a bit of extra firepower for this, so I’ve signed up for a 2 month trial at Anytime Fitness, a franchise of which is conveniently around 100m away from where I live. The idea is to get into a rhythm of exercise that allows me to continue tasting and drinking as I learn my way around the wine world without compromising my health at the same time.

Ideally, I’d like this to become a sort of monthly update to show that it is possible to be heavily invested into the wine industry whilst still being physically fit and healthy. It’s about 3 and a half weeks until the beginning of August, when I tend to drink a little less anyway due to the heat and stifling humidity of Barcelona, so I’ll probably wait until the beginning of September to post the first update. That gives me 8 weeks to get the ball rolling and have some results to show for it. Off we go!

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