March: Assuming there haven’t been any Spring frosts that have already caused the vigneron to panic, this will be a time of rapid growth in the vineyard, not only in the vine but all indigenous plants or cover crops as well. In most vineyards this will be a good time to start spraying plants against various insects and diseases, as well as considering some extra nutrients for the soil as the vine will typically outstrip its available resources, especially on soils with poor fertility. Weed control is paramount at this stage as well, so as not to deprive the vines of the nutrients it so badly needs at this time. It has to be said, this is typically a beautiful time to visit the vineyards as the land is alive with the activity of farmers, and the emerging green shoots are beautiful to look at!
Hello Wine Lovers! Welcome to the 16th Edition of Maestrazgo Wine Club and another month of wine tasting in Barcelona. This month we’re going to be doing three, separate international tastings including a blind tasting on international red varieties, as well as tastings on both Australia and New Zealand, two New World countries I adore for both their style and quality (if not the price of their wines!). Fortunately, I’ve been planning these tastings for a while now and I’m excited to show you exactly what both countries can offer the vinous world.
Events: Maestrazgo Wine Club:
6th April – International Wine Tasting: Blind Tasting of Red Varietals – 10 places available – 30 euros p/p
13th April – International Wine Tasting: The Wines of New Zealand – 10 places available – 30 euros p/p
20th April – International Wine Tasting: The Wines of Australia – 10 places available – 30 euros p/p
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!
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‘The Evolution of American Oak’ by Kelli White – I know, I know. It’s not exactly the sort of topic to set your pulse soaring but bear with me; it’s definitely the best article I’ve read this month. It’s a comprehensive view of the usage of American oak in wine, from the history, to the chemical structures and imparted flavours, to the cultural perceptions and uses in wine-making. Comprehensive and a thoroughly enjoyable read. Fantastic stuff. https://www.guildsomm.com/stay_current/features/b/kelli-white/posts/american-oak
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‘Newer, better wine critics you should be reading’ by Ron Washam. It sounds like a serious title; don’t worry, it isn’t. Ron Washam is the king of wine comedy and the only reason I don’t share an article he writes every single month, is that most of them are laden with ‘in’ jokes. To be honest, so is this one but the points he makes about the extreme views of the wine world are quite in line with my feelings as well; whether you only drink wines that have scored a certain amount of points, or whether you only drink ‘natural’ wine, you’re in exactly the same boat. http://hosemasterofwine.blogspot.com.es/2017/03/newer-better-wine-critics-you-should-be.html
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‘Rioja in the 21st Century’ by Amaya Cervera. Spanish Wine Lover have been doing a terrific job recently in their blog and this is no different. As we’ve explored a few times in our tastings, DOC Rioja is becoming an increasingly complicated region to understand with a lack of specific appellation laws forcing top quality producers to label their wines otherwise, as well as an outdated system of ageing requirements that gives little to no indication of quality. Enter: Spanish Wine Lover. Strongly recommended for all Spanish wine lovers! http://www.spanishwinelover.com/learn-238-rioja-in-the-21st-century-styles-and-categories-of-wine
Wine of the month: I’m constantly on the look-out for wines of real quality and value; most commonly you’ll find me drinking in the 6-25 euro range:
Domenech Vidal – Cultivare 2013
Cultivare 2013 by Domenech Vidal is one of the best Xarel.lo still wines I’ve had the pleasure of tasting. At 11.5% alcohol it should be quite gentle but there is a lot of flavour here, disguised in an incredibly elegant wine. There’s a lovely combination of ripe apples, honey and freshly cut grass on the flavour profile and sweet tarragon spice on the finish; if it weren’t so soft on the palate, I’d call Albariño if given this to blind-taste! A delicious wine; almost a shame only a little over 2000 bottles were made! Bodega Maestrazgo currently have a few bottles left but due to the very limited production, don’t expect them to hang around for too long! (I believe they’re currently serving it by the glass as well!)
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!
“How do I know how long to age a wine for?” – The truth is that there is no hard and fast approach to determining this. Ageing wine depends on a lot of factors; grape variety, climate, tannin levels, acidity levels, time spent in oak, storage conditions and so on. However, as a general rule of thumb: 95% of the wines you purchase and particularly anything from a supermarket are generally unsuitable for ageing. The second consideration is “Why am I ageing this wine in the first place?” and it’s a fair question to ask, because a lot of wines are perfect for drinking at the age you purchase them. As with all things in wine it is a question of style, and some people prefer their wines young, vibrant and powerful over older, elegant and complex. It’s always worth experimenting but if in doubt, open it up and find out! Apart from a delicious drink, you’ll also have your answer for future bottles.
“How long will my wine last for once opened?” – Once a wine has been opened, it is vulnerable to its biggest enemy; oxygen. In particular, within wine are a host of tiny particles and bacteria, one of which is known as acetic bacteria. Acetic bacteria will use oxygen as a catalyst to turn wine into acetic acid – for all intents and purposes, this is vinegar. I personally never keep a bottle of wine open for longer than 3 days, although if you have a vacuum pump you may get another day out of it. It’s important to always store open wine in a fridge, as cooler temperatures slow down all chemical reactions, including the one that is slowly turning your beloved wine to vinegar! Frugality and personal taste are of course, big variables here.
‘Red or Black Fruits?’ – This is a really tricky one as we all taste in a slightly different way. In terms of enjoying a wine, it really makes no difference. However, in terms of blind tasting the difference between correctly identifying whether the fruit profile in the wine is red or black, can really give you an indication of which grape variety this wine is, where it might be grown. It takes a lot of practice to nail it down, and my only suggestion here is to keep sniffing, tasting and benchmarking those smells and tastes in your head. Use some typical examples – Grenache tends to smell quite strongly of strawberries to the majority of people – and work from there.
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.
Blog: winecuentista.com
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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 can’t wait to see you all soon for more wine, food and good company. 🙂
Fintan Kerr