Eve's Wine 101

Abadía Retuerta is one of the most sustainable resorts in the world!

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Abadía Retuerta, one of the most sustainable resorts in the world, according to Green Globe

  • Green Globe is the worldwide certification of excellence that endorses the tourism industry’s green credentials
  • This recognition has only been awarded to 650 hotels in the world, just four of which are in Spain
  • This Green Globe certificate is the latest in a long line of awards granted to Abadía Retuerta, including the Michelin Green Star for the restaurant Refectorio, the Wineries for Climate Protection seal of approval, and the Family-Responsible Company certification

Eve’s article in Elite Magazine about the amazing Abadia Retuerta Le Domaine

Sardón de Duero, January 2022.- Abadía Retuerta, the five-star hotel and winery located in the Duero Valley, has been granted the Green Globe certificate, which commends the site as one of the most sustainable destination resorts in the world. A total of 650 hotels around the world have been given this recognition, just four of which are in Spain.

Green Globe is the worldwide certification of excellence that endorses the tourism industry’s green credentials. In order to gain this recognition, resorts must meet certain standards set by the organisation, with regards to aspects such as corporate social responsibility, conservation, and the responsible management of waste, energy and water.

Abadía Retuerta successfully passed the exhaustive audit, carried out independently and in situ by the international organisation, thanks to the sustainable practices implemented in all its work areas. They include the conservation of the site’s natural legacy, the ethical and sustainable management of resources, investment in renewable energies, caring for the surrounding environment, supporting local suppliers and their produce, cultivating a vegetable garden, engaging with social issues, reducing waste, and offering experiences related to nature. All of this has led to Abadía Retuerta being certified as a sustainable tourist destination.

This is the latest in a long line of awards and certificates that laud this destination of experiences as a truly sustainable resort. These include a Michelin Green Star for the flagship restaurant Refectorio, awarded in recognition of its focus on local and seasonal produce, as well the cultivation of as its own vegetable garden; the Wineries for Climate Protection seal of approval, granted by the Spanish Wine Federation for the ethical and sustainable management of both the winery and the environment; and the Family-Responsible Company certification, from the Fundación Más Familia, awarded for the “Responsible Choices” programme that includes flexible workspaces (i.e. working from home or elsewhere) as well as the investment in internal training (0.5% of total turnover) that Abadía Retuerta has brought in for its collaborators.

For Enrique Valero, CEO of Abadía Retuerta, “it is an honour for Abadía Retuerta to receive the Green Globe certificate, and to be named as one of the most sustainable resorts in the world. It is truly gratifying that our many years of hard work has been acknowledged in this way, in terms of our sustainable management and our vision for excellence in tourism, both of which we are strongly committed to achieving”. This award further highlights the destination’s commitment to sustainability, and Valero adds that “we will keep working with these aims, strengthening the policies we’ve already brought in, but also setting ourselves new challenges. These include our new “Plastic-Free” initiative for 2022, our Woodland Management Plans, and a more active contribution to the implementation of a circular economy, via renewable energy”.

A Sustainable Experience

Sustainability is one of Abadía Retuerta’s fundamental pillars, a view now shared by many tourists. Sustainability has gone from being a trend, to being a key aspect of travel. “Tourists no longer just restrict their search to the location, history or reputation of the destination. Today, they want to make sure that their getaways are sustainable and environmentally-friendly, with forays into nature. They also want to stay in places that champion the local culture and produce, while making as little environmental impact as possible”, notes Valero.

Abadía Retuerta is home to a rich historical and natural legacy, with a 12th-century church and over 700 hectares of land. It is renowned for its winemaking, gastronomy and first-rate hospitality, ensuring that it stands out as a leading resort of experiences, both nationally and internationally. Recently, it won a 2021 Trip Advisor Travelers’ Choice Award, as voted for by customers. It now aims to become the most sustainable destination for a relaxing getaway.

Gonzalez Byass Is a Top Winery of 2021

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CHICAGO (PRWEB) – – González Byass, a family-owned producer of fine wines, Sherries and premium spirits, has been named as one of Wine & Spirits Magazine’s Top 100 Wineries of 2021.

Every year, the editors at Wine & Spirits Magazine select a diverse collection of producers from around the globe, based on their wines’ performance in the magazine’s two-step blind-tasting process. The wineries are then invited to pour their award-winning wine at the18th Annual Top 100 Tasting, which will be held in San Francisco in October 2021 and in New York in January 2022.

Founded in 1835, González Byass is a family-owned, collection of wineries that spans across Spain’s most important wine producing regions. The González family has been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez. Today, the fifth generation of the González family continues to build the winery and brands, including: Bodegas Beronia (Rioja and Rueda), Dominio Fournier (Ribera del Duero), Cavas Vilarnau (Cava), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazos de Lusco (Rías Baixas). In each of these regions, González Byass seeks to make the highest quality wines respecting the local terroir and the environment.

“We are thrilled for this honor,” says Nicolás Bertino, CEO and Country Manager of González Byass USA. “After a turbulent year, González Byass never lost focus on making the best wine we could make, aiming for excellence. It is wonderful to be recognized for the hard work and dedication by one of the leading wine publications in the United States.”

González Byass and the other winners were announced on Wine & Spirits Magazine’s website on August 18, 2021. The González Byass Cuatro Palmas Amontillado 2020, which received 98 points from Wine & Spirits Magazine, will be poured at both of the Top 100 Tasting events.

About González Byass USA
González Byass USA is a Chicago based importer for a strategically selected portfolio of fine wine and spirit brands from around the world including Spain, Chile, Italy and Austria.

González Byass USA is the US subsidiary of González Byass headquartered in Jerez de la Frontera, Spain. González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain’s most important wine producing regions.

Today the fifth generation of the family are the custodians of many exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Dominio Fournier (Ribera del Duero), Cavas Vilarnau (Cava), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazos de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to complement the Spanish brandies in the portfolio Soberano and Lepanto. In recent years, the family have expanded outside of Spain purchasing the quality vineyards of Viñedos Veramonte in Chile. Organically farmed vineyards producing cool climate wines from Casablanca and complex reds from Apalta.

González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, and from Italy Pranza, Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez and El Recuerdo and Señorio mezcals were recently added to the portfolio, as well as Mexican brandies from Pedro Domecq: Presidente and Don Pedro.

For further information, please visit: http://www.GonzalezByassUSA.com.

Wine Times DTLA Presents Eve Bushman – Wine 101, By Tyler Davidson (Reprinted with permission)

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The wine industry is one often shrouded in mystery and sophistication; sommeliers swish the liquid around in their mouths, speaking of notes and taste lengths as if they were alchemists, so it makes a certain amount of sense that the field can be intimidating. Luckily for DTLA, Santa Clarita Valley’s Eve Bushman has come to town with a series of wine catch-alls for the beginner.

“There’s no way I can know everything,” says Bushman, who even after over a decade in the industry still maintains that she’s what she calls a “101-er,” just like any newcomer.
https://www.parkviewortho.com/wp-content/languages/new/cialis.html

“There’s people out there that have their Master Sommelier degrees that don’t know everything, because there’s always something new coming out.”

Eve’s Wine 101 is a sort of catch-all for wine enthusiasts, sharing press releases, reviews, and various other wine-related content and soon Eve will be sharing her knowledge with Downtown Weekly readers far and wide.

So how did someone like Bushman, who seemingly never harbored any deep-seated dreams of joining the Chevaliers du Tastevin, stumble into this business, let alone spend a decade-plus there?

“My wine interests began when I was probably 22 years old, I had boxed wine in my refrigerator that I put in a glass with ice in it like everybody else,” says Bushman, who would eventually become a connoisseur, traveling with her husband to places like Paso Robles and Napa Valley in California, Bordeaux, France and Ribero del Duero, Spain. But she would only “go pro” when her role as a journalist called for it. “About 10 years ago, maybe 15 years ago, I was writing for my local newspapers […] and I said, ‘I can do book reviews, and I can do wine reviews.”

Writing pieces on wine soon begat invitations to wine dinners, random deliveries of bottles of wine, and the like, something that a person could get used to very quickly.

“I thought to myself, ‘Well, nobody’s sending me any free books and that’s not so exciting anyway.’ And it just became like this fun hobby.”

As for how her “fun hobby” became a long-running website and business venture, Eve Bushman is at once blunt and unapologetic.

“I would bet for most people that do this, their answer would be, you know, the appreciation of wine and getting to like and understand wine, but I’m a full on attention whore,” she says with a laugh. “It’s a lot of fun. I mean, I have people that just say, ‘Can I be your Mini-me? Can I be your wingman at an event?’”

It’s a testament to Bushman’s talent and work ethic that, despite being so straightforward about some of her motivations, she still runs an incredibly efficient business — well, businesses.

In addition to running Eve’s Wine 101, Bushman also provided private in-home wine classes in the pre-COVID era, as well as consulting work. But even with all of her experience and accolades, Eve Bushman still strives to maintain an honest connection with even the most novice of her audience.
“That was one question I had [been asked in] an interview before, ‘Don’t you think that now that you’ve got your certifications, that you’re going to be talking above your reader?’”, says Bushman, who insists that there is no elusive “right” pairing when it comes to wine and food, that it simply comes down to whatever wine one might happen to enjoy, no more, no less.

“I said, ‘Well, if I’m doing that, then I’m doing a disservice to them, no matter how much more education I have.”

For more visit www.evewine101.com

Top L.A. Restaurants & Bars Now Offering Cocktails, Wine, Beer, Sangria and Spirits for Takeout/ Delivery For Delicious Dining and Drinking at Home

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Georgia’s Restaurant (Long Beach): Georgia’s Restaurant is also now offering Wine and Beer for Takeout and Delivery. Wines by the Bottle feature two White Wines including the Prophecy Pinot Grigio ($18) and the Athena Chardonnay ($21). Red Wines by the Bottle include the Carnivor Cabernet Sauvignon ($21) and the Rabble Red Blend ($24).  Beer is also now offered including LC Tangerine ($3.50), Scrimshaw ($3.50), LC IPA ($3.50), LC Great White ($3.50) or the LC Hazy IPA ($3.50).

Photo courtesy of Georgia’s Restaurant.

Georgia’s Restaurant at the Long Beach Exchange now offers Wines by the Bottle and Beer for Takeout and Delivery Monday through Sunday from 11:30 am to 6:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com

Gus’s Barbecue (South Pasadena): Gus’s Barbecue is now offering Southern Sangria, their Gus’s Old Fashioned and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon for Takeout and Delivery. Gus’s Barbecue will be offering their signature 16 oz. Southern Sangria ($16 each), their 12 oz. Gus’s Old Fashioned ($16 each), and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon by the bottle ($45). 

Gus’s Barbecue in South Pasadena now offers Southern Sangria, their Gus’s Old Fashioned, and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon for Takeout and Delivery Monday through Thursday from 11:00 am to 10:00 pm, Friday from 11:00 am to 11:00 pm, Saturday from 8:30 am to 11:00 pm, and Sunday from 8:30 am to 10:00 pm; 808 Fair Oaks Ave, South Pasadena; 626.799.3251; www.GussBBQ.com

 The Raymond 1886 (Pasadena): The Raymond 1886 is now offering Wine, Beer and 1886 Pre-Made Cocktails for Takeout and Delivery. Wines by the Bottle ($18.86 each) feature two White Wines including the Altamonte, Pinot Grigio, Alto Adige, 2018 and the Bonny Doon “Gravitas” Blend, Santa Cruz, 2015. Red Wines by the Bottle include the Condado de Haza, Tempranillo, Ribera del Duero, 2015 and the El Esteco, Malbec, Calchaqui Valley, 2017.  Beer is offered by the Six Pack ($12.50 each) including Day Beer Lager-Brewed with Czech Sass, Hallertauer Mittlefruch Hops, 4.5% ABV or the Stone Delicious IPA with Lemondrop & El Dorado Hops, 7.7% ABV. Lastly, The Raymond 1886 is also featuring handcrafted COCKTAILS-TO-GO (4 Servings – $45) created by the 1886 Bar Team and prepared in Mason Jars. The three Cocktails offered are the 1886 Negroni prepared with gin, Carpano Antica Vermouth, Campari, and orange oil, the Little Italy comprised of rye whiskey, Carpano Antica Vermouth, and Cynar, or the Fair & Warmer, a blend of rums, Dolin Sweet Vermouth, house curacao, and lemon oil.

The Raymond 1886 now offers Wine, Beer and 1886 Pre-Made Cocktails for Takeout and Delivery every Tuesday through Sunday from 11:00 am to 9:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills): Via Alloro is now offering a special selection of Wines by the Bottle from their Award-Winning Wine List for Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm to support the community and their guests’ in-home needs. Via Alloro will also be offering 25% OFF ALL WINE ORDERS to all guests that call the restaurant to order directly. To place a Takeout Order, please call Via Alloro at 310.275.2900 and the restaurant also offers Curbside Pickup. Guests can also order from Postmates if they prefer delivery.

Via Alloro now offers Wines by the Bottle for Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm; 310 North Canon Drive, Beverly Hills, CA  90210; 310.275.2900; www.ViaAlloro.com

Vega Sicilia Collectors Dinner with Pablo Alvarez (exclusive interview) at Jean-Georges Beverly Hills

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A couple of weeks ago I had a rare wine tasting opportunity – with Hungarian and French “influences” – from world class Spanish winery Tempos Vega Sicilia. I got to meet and briefly interview CEO Pablo Alvarez, taste newer and cellared wines and have a lovely wine paired meal at Jean-Georges Beverly Hills in the Waldorf Astoria. First I’ll share a synopsis of the evening with my social media post, my interview with Alvarez, and finally the full menu, wines and my notes.

Social Media Post

About last night…my first time tasting Tempos Vega Sicilia with CEO Pablo Alvarez at a wine pairing dinner at Jean Georges Beverly Hills  = I tasted and loved all of these remarkable wines beginning with a bone dry 2018 Furmint with appetizers; 2016 Macon Clasico, Bodegas Benjamin de Rothschild-Vega Sicilia and the 2015 Macan – both blew me away – with a wonderful Pate en Croute; then onto 2015 Pintia, 2016 Alion, and 2015 Valbuena – again all remarkable – with a Mushroom Crusted Salmon; then came the “unique” Unico labels including a 2006 Unico, 2009 Unico, 2010 Unico and the incredible 3-vintage blends that go into each Unico Reserval Especial, Vega Sicilia we had the R.18 and R.20 with Beef Bourguignon; finally ending with their sweet 2013 Tokaji Asuzu from Hungary with a lovely Passionfruit Glazed Pear with Rose Mascarpone and Toasted Nuts…

“Bodegas Vega Sicilia, founded in 1864, was purchased by The Álvarez Family in 1982. They produce three flagship wines; Vega Sicilia Unico, Vega Sicilia Unico Reserva Especial and Valbuena 5°. The company also founded Alión in Spain’s Ribera Del Duero Region in 1992, Oremus in Hungary’s Tokaj region in 1993, Pintia in Spain’s Toro region in 1997 and Macán and Macán Clásico from a joint winery project between the Alvarez Family and Baron Benjamin de Rothschild, (Chairman of Edmond de Rothschild in Geneva, Switzerland) in 2013. The company banded the wineries and vineyards under the umbrella of Tempos Vega Sicilia.”

“Few wines have a history as distinguished as that of Vega Sicilia. Founded in the 1860’s, its top cuvée, Unico, was Spain’s first great wine and until recent decades the only Spanish wine collected and coveted throughout the world.” To see the photos from this post click here.

Pablo Alvarez

For just a few minutes before a couple of other writers arrived, I swept in and chatted with Pablo Alvarez, Chief Executive Officer for Tempos Vega Sicilia. From Alvarez I learned that Vega Sicilia was more than one brand, his business card also shows the logos for wines made under the Alion, Pintia, Macan and Tokaj-Oremus labels. For the Spanish wines he feels they must be aged at least ten years before they are ready to drink – and said that other Spanish wineries don’t hold their wines that long. (I liked the idea of releasing wines when ready to drink, instead of the public having to hold them for years ourselves. I also could appreciate the cost of the “real estate” for Vega Sicilia to hold onto these, store them and wait to sell them.)

I asked Alvarez why invest in a Hungarian winery, his other wineries were all reasonably close together in Spain. He said that the area had been communist for a long time and the wines deserved attention now. (Alvarez added that he was looking for more vineyards but wasn’t sure yet where he would purchase.) When asked if he had a personal favorite Alvarez said, “There is every wine for every moment.”

 

Jean-Georges Menu and Tempos Vega Sicilia Wines

Hors d’ oeuvres

2018 Furmint, Dry Mandulas, Oremus (Bone dry and great for sipping with the appetizers)

Crispy Langoustine Basil Pesto ~ Tuna Tartare Avocado Guacamole ~ Black Truffle Fritto Assorted House-made Breads & Butter.

 

Flight I First Course

2016 Macan Clasico, Bodegas Benjamin de Rothschild-Vega Sicilia. 2015 Macan, Bodegas Benjamin de Rothschild-Vega Sicilia (Alvarez said that this was the best wine Rothschild has made – and he told him so. It was my first fave of the evening. And I inhaled the pate.)

Traditional Pates en Croute
Kitchen note: quail, chicken, duck, veal, porcini.

 

Flight II Second Course

2015 Pintia (fruit is chilled, cold maceration, to “favour fresh fruit character over what could otherwise be overbearing tannin.” Alvarez said this wine was rustic.)

2016 Alion (Alvarez called the wine “elegant” and I agreed.) 2015 Valbuena (Ribera de Duero, Alvarez said the wine was fantastic and it was. The most expensive in this group.)

Mushroom Crusted Salmon, Lemon Cream, Basil.

 

Flight III Third Course

2006 Unico, 2009 Unico and 2010 Unico (All Ribera del Duero. Of the 2010, “A great vintage: one of the very best of the best.” Released in 2020. Held for “aging, maturity and condition.” Unico means unique.)
Unico Reserva Especial, Vega Sicilia R. 19 Unico Reserva Especial, and Vega Sicilia R. 20. (They both blew my socks off, especially the nose of the 19 and the taste of the 20. Always three different vintages go into these Reservas, making for an incredible balance.)

Beef Cheek Burgundian Style, Ivre de Grenache, Black Truffle Mashed Potatoes.

 

Flight IV Fourth Course

2013 Tokaji Aszu, 5 Puttonyos, Oremus (From Hungary, sweet, and the perfect palate cleanser.)

Passionfruit Glazed Pear with Rose Mascarpone and Toasted Nuts.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Spain’s LeDomaine Resurrects Monk’s Organic Vegetable Garden of 900 Years Ago

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Sardón de Duero, Spain:  Abadía Retuerta LeDomaine is channeling its historic roots ‒ and providing guests with the ultimate locally sourced, organic and flavorful produce in the property’s restaurants ‒ with the creation of a large vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12th century.

Chef Segarra in Vegetable Garden.

The location between the abbey and the river is not only ideal because of the fertile soil and abundance of water, but is the very spot where the monks had their vegetable garden almost 900 years ago. More than 90 vegetable varieties, including 10 different types of tomato, are currently being grown. This is a test year, studying how crops behave and coexist, that will determine what is planted going forward.

“We have resurrected the monastic model of working the land at Abadía Retuerta LeDomaine with an organic, sustainable and biodynamic vegetable garden that is in tune with the natural environment of the estate,” said CEO Enrique Valero. “We already have an abundant harvest of lettuces, eggplant, peppers, tomatoes, beets and much more that our chefs are turning into delicious dishes for our guests.”

“The vegetables we grow at LeDomaine, in the ultra-fertile soil by the river, are of the highest quality with rich, deep and mouthwatering flavor,” said Chef Marc Segarra. “Having our own exceptional produce has added a new dimension of taste to our menus, as well as allowed us to be extra creative,” he added. “It’s currently zucchini season, for example, and we are preparing a unique version of Pasta Carbonara with roasted zucchini that is a huge hit with our guests.”

In following the biodynamic monastic model, which seeks to live in harmony with the rhythms of the universe, the vegetables are sowed in conjunction with seasonal patterns, traditional crop calendar principles are applied, and farming tasks are carried out following the phases of the moon and the location of the stars. An efficient drip irrigation system, perfected over time at Abadía Retuerta’s vineyards, saves water in the vegetable garden:  One to three hours and just two days a week are enough to water the vegetable garden.

The garden is organized into six different areas, each with one or more rows. The first is dedicated to aromatic and medicinal plants, which were used centuries ago by the monks.  They are grown in barrels from the winery cut in half – adding a special charm to the vegetable plot. The second row is for the flowers that are used as centerpieces and bouquets in the hotel and, in a critical function, help to preserve the natural balance of the garden:  flowers attract insects that pollinate crops and feed on the bad insects which cause diseases.

Several sections —with five rows— are devoted to vegetables grown in very large raised beds with organic sheep manure. Next are four rows of soil covered with compost, where crops are planted in much greater density and rotated.  Lastly, a mixed area combines flowers, fruit trees and crops that need more space such as pumpkins, melons and watermelons. The flavorful produce enhances the menus of all the hotel’s restaurants including the Vinoteca small-plates wine bar, the Cloisters spring and summer courtyard restaurant, and the One-Michelin-Star Refectorio restaurant.

About Abadía Retuerta LeDomaine

Dating from 1146, the Abadía Retuerta estate https://www.abadia-retuerta.com/en/ is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.

Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta Winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.

Santuario LeDomaine Wellness & Spa is a nurturing and innovative sanctuary of holistic healing and wellness featuring ultra-luxurious facilities and a ground-breaking Spa Sommelier concept where the guest’s personalized treatment program is based on a blind tasting of Abadía Retuerta wines.

The Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a One-Michelin-Star sanctuary of haute cuisine. Vinoteca serves dishes, tapas and small plates prepared with the high-quality ingredients of the region, enjoyed with the noble Abadía Retuerta wines.  Seasonal dishes from salads to grilled meats are enjoyed al fresco in the spring and summer months in the Cloisters courtyard. Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.

The Abadía Retuerta estate is a two-hour drive or train ride from Madrid. For further information and reservations: www.abadia-retuerta.com/en/;  reservations@ledomaine.es; Tel. +34 98 368 0368.

Wine 101 – Learning About Two of Spain’s Winemaking Regions: Rueda and Ribera del Duero

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Spain’s Great Match, now in its 21st year, is a tasting event organized by the Trade Commission of Spain, in which American importers and distributors of Spanish wines present their top products, new wines and their latest vintages to the American wine industry professionals and consumers…and offers a great education for wine 101ers!

Lecture: Verdejo meets Tempranillo

Rueda and Ribera del Duero with Steve Olson, Wine & Spirits Educator

Educator Steve Olson

Educator Steve Olson

Before the walk around tasting mentioned above began, some attendees such as myself signed up for an educational lecture on two regions with nothing in common other than that they are both in Spain: Rueda and Ribera del Duero.

Steve Olson, our very entertaining and informative teacher, got started by explaining that the Rueda wine area produces white wines while Ribera del Duero is known for its reds. In this class the two would meet.

The Spanish, in Olson’s opinion, make wines to make people happy. Wine critic Robert Parker says that Spain is producing the cutting edge wines of today. The Spanish are very thirsty people, according to Olson, and with 80% of their land under vine, in the past they had kept most of the good stuff for themselves. But now Spain has realized that the U.S. is an important consumer, and there are much more imports available.

As we viewed slides of the two areas, Olson explained that Spain enjoys “an incredible food and bounty…plenty of produce in Spain.” As the “fourth most mountainous country in Europe” most vines have been planted 20,000 feet above sea level. The terrain allows for acidity, ripeness, minerality and freshness in the wines. And while the soil is calcareous in Ribera, it is more clay based in Rueda.

A wine from Rueda only has to have 50% Verdejo to be called a Verdejo; and it must be 85% if making Superior Verdejo – the remaining percentage is usually filled with Sauvignon Blanc. The wines we were about to taste in the class are all l00% Verdejo. Now Sauvignon Blanc is only used in the less expensive Spanish wines according to Olson.  And the top Verdejos are more aromatic, with notes of fennel, licorice, and some have a nutty quality.

While there are about 60 wineries in Rueda there are 270 wineries in Ribera.

All of the wines we were to taste in the class were hand picked and hand sorted.  Though to keep grapes fresh, and to harvest at night, they are slowly going for more machinery.

In Ribera the days are warm, and at night it cools off. The cool ocean breezes are from the Atlantic as Ribera is not on the eastern side of Spain. The wineries produce low yields, have a longer hang time and are usually under 14% alcohol. Ribera is one-fourth the size of Rioja.

As we readied ourselves to begin the tasting Olson said, “If you’re in Ribera and you want a white wine most likely you will be given a Rueda.” So to Olson, the seminar was a perfect paring:

WHITES (Aroma and taste are separated by ; and prices for all are suggested retail)

Martinsancho Verdejo 2013, Bodega Angel Rodriguez Vidal, DO Rueda

100% superior, dry farmed. $20

Lemon, pear, grapefruit, slight creamy hints; same notes with a nice acidity to round it off. Very well done. My favorite of the whites.

 

Robert Vedel Cepas Viejas Verdejo 2012, Herrero Bodega, DO Rueda

Orange, sweet honey dew melon, pink lemonade, honey, caramel apple; Not as crisp as the first wine we tasted, the fruit is not as strong on the palate, dry, want food, maybe Manchego cheese, interesting. $24

 

Cuvee Especial 2012, Bodegas Jose Pariente, DO Rueda

Single vineyard, up in the hillside. $35

Sweet and tart, mown grass, lime, mineral notes; lemon, drying, green, want with shellfish.

 

Naiades Verdejo 2011, Bodegas Naia, DO Rueda

Some oak aging time, 2800 feet above sea level, head pruned. $34

Sweet and creamy, oak, moss, milky; slightly bitter, oak, lemon, acid.

 

2 Spanish VerdejoAt press time these two additional Verdejos were shipped to me for review:

2013 Protos Verdejo

Pink lemonade, creamed corn, buttered popcorn, lemon wedge, pears in light syrup; lemonade, grapefruit juice, light, acidic, short finish, pleasant, would enjoy with a crisp wedge salad with a rich creamy dressing.

 

2013 Finca Montepedroso

Carmel apple, lime, kiwi, white peach, stony; mango, crisp Granny Smith apple, tingly, not too acidic, nice length. Would be nice with a grilled tuna steak in mango salsa.

REDS

Pesquera Reserva 2009, Alejando Fernando Tinto Pesquera, DO

No drainage, gravel, Tinto Fino 100%, estate grown, aged in American oak for 24 months and then one year in bottle before release. $50

Smoky and juicy blackberry, blueberry, wet bark, milk chocolate, incredibly lush; cigar, chewy, jammy, good dark fruit, nice smoky lingering finish. Very good.

 

PSI 2012, Bodega Dominio de Pingus, DO Ribera del Duero

A bit of a tough vintage. Concrete aging, 100% Tinto Fino, all organically farmed, above 2400 feet sea level. $40

Pungent, tinny, raspberry, figs; palate similar with the addition of drying tannins. Would like to have roasted meat or a nice charcuterie plate with olives and hard cheeses.

 

Astrales 2011, DO Ribera del Duero

Clay soil, old vines, 29 hectares, 20 months in mostly new French oak, then American oak, natural ferment native yeasts. $70

Sliced Italian plums, blackberry, black pepper, dark chocolate; dry, dirt, dried dark berries, nice, want pizza topped with black olives and artichoke hearts.

 

Aalto 2011, DO Ribera del Duero $50

Lovely balance of dark fruit and spice, ending with a hint of mint; happy to have the same expert balance on the palate, dry finish cries out for just one more sip.  This might be my favorite of the reds though the Reserva is excellent, just totally different.

Following the class was the walk around tasting of Spanish wine and fare – beyond Rueda and Ribera. Unfortunately, I had been slightly injured in an accident with an employee (he was pointing to someone without looking and jabbed me in the throat) that is, at press time, still sore. Anyway, I did make it to some of the tables (Sabor olives, Cheese from Spain, Amontillado Los Arcos Sherry, Finca Hispana, El Seque Alicante, Vina Albina, Tapas from The Bazaar, Trus Crianza, Las Rocas…) but not nearly as many that deserved coverage, which I’m confident my fellow press allowed. However, I did take a few photos of the tasting if you care to check them out via this Facebook album link: https://www.facebook.com/eve.bushman/media_set?set=a.10204245974576960.1073741887.1455706632&type=1&pnref=story

Wineries

  1. W01 – Agustí Torelló Mata
  2. W02 – Bodegas Franco Españolas Rioja Bordón
  3. W03 – Bodegas Muriel/García Figuero/Vallformosa
  4. W04 – Bodegas Ontañón
  5. W05 – Bodegas Riojanas
  6. W06 – Bodegas Solar de Urbezo
  7. W07 – Campo Viejo / Ysios
  8. W08 – Castillo de Monséran
  9. W09 – CIV (USA)
  10. W10 – Clos Pons
  11. W11 – Codorníu Raventos Bodegas y Viñedos
  12. W12 – Finca Hispana
  13. W13 – Folio Fine Wine
  14. W14 – Frederick Wildman & Sons, Ltd./El Coto de Rioja
  15. W15 – Freixenet USA
  16. W16 – Jorge Ordóñez Selections
  17. W17 – Marqués de Riscal
  18. W18 – Martín Codax / Las Rocas
  19. W19 – Matarromera
  20. W20 – Osborne/Montecillo
  21. W21 – The Artisan Collection
  22. W22 – The Haciendas Company
  23. W23 – Torgar Group
  24. W24 – Torres
  25. W25 – Wines From Spain, Inc
  26. C01 – Campo Viejo
  27. C02 – Codorníu Raventos Bodegas y Viñedos
  28. C03 – Freixenet USA
  29. C04 – J. García Carrión
  30. C05 – Marques de Gelida

Tapas Courtesy The Bazaar® by José Andrés,

SLS Hotel, a Luxury Collection Hotel, Beverly Hills

LUNCH MENU Chef’s Selection of Spanish Cheeses & Embutidos / Jamón / Pa’amb Tomaquet / Beef Flank Steak / Papas Canarias / Croquetas de Pollo.

DINNER MENU Gazpacho Chilled Tomatoe / Spanish Tuna and Local Radish / Jicama Wrapped Guacamole / Croquetas de Pollo / Modern Olive Station / Chef’s Selection of Spanish Cheeses & Embutidos / Jamón / Pa’amb Tomaquet

CARVING STATION Beef Flank Steak / Papas Canarias, PAELLA STATION Chicken & Mushroom Paella / Vegetable Paella and SWEET LITTLE SURPRISES THE PATISSERIE

Wines from Spain

Wines from Spain is a promotional division of the Trade Commission of Spain based in New York. For 30 years, Wines from Spain has been committed to increasing the awareness of Spanish wines throughout the United States through education, informational materials, special events and promotions. For further information on specific wine regions and producers, please contact: Wines from Spain, Trade Commission of Spain, 405 Lexington Avenue, 44th Floor, New York, NY 10174-0331 or visit www.WinesfromSpainUSA.com.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Drink Ribera = No problem, can you say “Tempranillo”?

by

In a recent sojourn I moved away from my beloved SCV – to Beverly Hills – and from there to Spain – to an event hosted by Tasting Panel magazine.   Not to the Rioja I knew but to

Ribera del Duero for all things Tempranillo, light to heavy, short to long finishes and full cherries to deep tannins.  Nothing better than spending a day tasting wines that you can find in some restaurants, and wines seeking distribution.  Which meant, I got a taste of things I may never have again.  But, as I was more than satisfied with everything I tasted that day, I think, very positively, that I will enjoy these wines again.

The only problem I did encounter was that I failed to locate a tasting program, so most of my notes are limited to simple photos at the bottom of this post.  If you look there you will only find some of the wines I enjoyed, and the names – most of the time – clear on each label.

Here are some I was able to note: 07 Tinto Pesquera, 07 Condado De Haza, 06 Montecastro, all the purple foil-topped wines from Protos, 07 Monte Pinadillo Crianza, 06 Acon Crianza and an 05 Eremus Crianza.

As I’m still your wine 101er (Level 2 WSET too!) I also went to my host, DrinkRiberaWine.com, for the information you might like to learn more about the wines from this part if Spain from their history to their aging practices.

Cheers!  Now, go drink something!

From DrinkRiberaWine.com:

HISTORY

Officially, the Denominación de Origen (D.O.) of Ribera del Duero was founded on July 21, 1982 by an organization of wine producers and growers who were determined to promote the quality of their wines and enforce regulatory standards.

In practice, winemaking in Ribera dates back over 2,000 years to the Roman era, as evidenced by a recent find, a 66-meter mosaic of Bacchus, the god of wine, unearthed at Baños de Valdearados.  In the middle ages, new plantings by monasteries such as the Cistercians in Valbuena de Duero (first to arrive in the 12th Century) and the Benedictines from Cluny in Burgundy spurred a revival in local winemaking.  Ribera’s earliest underground cellars with their distinctive chimneys were built in the thirteenth century in towns across the region, and still serve to protect wines from the extreme climate.

Wine became an essential aspect of Ribera’s cultural and economic development facilitating trade with other areas of Spain and resulting in the first quality regulations, the “Ordinances of Castilla y León,” in the fifteenth century.  Ribera wines were highly regarded for export at the height of the Spanish Empire in the 17th and 18th centuries, and in more recent times the founding of Bodega Vega Sicilia in 1864 heralded the quality credentials of the region prior to the formal establishment of the D.O.

Today, new technology and modern techniques as well as a respect for tradition have driven the quality of Ribera del Duero to its highest accomplishments in over two millennia of winemaking history. Ribera wines have received international acclaim and enjoy widespread distribution.

CLIMATE

The climate of Ribera del Duero is unique and ideally suited to growing quality red grapes. Mediterranean with Continental influences, the Ribera climate is characterized by extremes; the region has the highest average elevation in Europe for growing red wine grapes, hot summers, cold winters, a short growing season, minimal rainfall, and a diversity of soils.  Combined, these conditions favor the highest quality winemaking.

Summers are short and hot with temperatures ranging from 50 to 60 °F (10 to 15.5 °C) at night to over 100 °F (38 °C) during the day.  Rapid daily temperature changes during the growing season facilitate healthy ripening of the grapes by day, and promote balanced acidity and aromatic complexity at night.  Moderate to low rainfall, with an average of approximately sixteen inches per year, and extremely limited summer rainfall, also contributes to a perfect, consistent ripening of the vine.

On average, the vineyards of Ribera are planted between approximately 2,500 to 2,800 feet (760 to 850 meters) above sea level (with some vineyards as high as 3,100 feet or 945 meters), resulting in considerable differential between night and daytime temperatures.

Soil conditions in Ribera are near-perfect, with a great diversity of soils extending from the banks of the Duero to the steepest slopes.  Closest to the river, soils are alluvial with sand and reddish clay.  At higher elevations, alternating layers of limestone, marl and even chalk are a notable feature, even with many outstanding plantings on limestone sites.

GRAPES

The main grape variety of the Ribera region is Tempranillo, known locally as Tinto Fino or Tinta del País. Tempranillo, an early-ripening variety, (from “temprano” meaning “early”), is ideally suited to Ribera’s shorter growing season and extreme conditions.

Widely planted and cherished throughout Spain, Tempranillo produces red wines that are well-balanced in sweetness, color and acidity and yields fresh and fruity characteristics with appealing aromas such as black plums, cherry, and licorice. In Ribera del Duero Tempranillo yields smaller berries, loose clusters and tougher skin, which encourages more skin-to-juice contact and promotes full-bodied, powerful wines that still retain the grape’s renowned elegance. The combination of power and elegance represents Tempranillo’s signature in Ribera del Duero, and the region’s singular contribution to winemaking today.

QUALITY

D.O. Ribera del Duero adheres to and closely monitors strict quality controls. During harvest each winery is assigned a surveyor by the Consejo Regulador of D.O. Ribera del Duero, the governing body that oversees all aspects of the viticultural and winemaking process. The Consejo regulates where the grapes come from, the varieties used, the percentages allowed, vineyard practices including pruning, density, and yields, winemaking procedures, alcohol levels and labeling. In practice, the wineries consistently outperform the high standards set by the Consejo in order to maximize quality production.

There are several designations for wines that are produced in the Ribera del Duero: Joven, Crianza, Reserva, Gran Reserva, and Rosado.

Joven:  Joven wines have no oak at all. “Joven Roble” and “Joven Barrica” are interchangeable terms that refer to wines aged for a short period of three to six months in oak, released soon after harvest. All wines with a Joven classification are fruity and vibrant, and meant to be consumed quite young.

Crianza:  Aged two years, a minimum of twelve months in oak barrels. They can be released after the first of October, two years after the harvest. These wines have well balanced tannins with a full-bodied and velvety mouthfeel.

Reserva:  Aged three years, a minimum of twelve months in oak barrels; can only be placed on the market after the first of October of the third year after the harvest.  After twelve months in oak barrels, Reserva wines are then bottled and laid down in winery cellars, producing wines that are ready to drink once they enter the market. Reserva wines are elegant and intense, with a rich aftertaste that is long and persistent.

Gran Reserva:  Wines of outstanding quality, made in select vintage years only. Aged a minimum of sixty months, with twenty-four months in oak barrels minimum followed by additional bottle aging. First release is allowed after the first of October, five years after the harvest. After twenty-four months in oak barrels, Gran Reserva wines are then bottled and laid down in winery cellars, producing wines ready that are ready to drink at the time of release. Gran Reserva wines are complex and structured, with great balance and vitality.

Rosado:  Rosé wines are fermented without the skin of the grape and are available shortly after the harvest. Easy to enjoy, with refreshing wild-berry flavors.

The use of oak is closely regulated by type and classification. In addition, oak barrels are changed every four years on average.

Maximum Yields are limited to 7,000 kilograms per hectare (3.1 tons per acre). In practice, the average yields for the past twenty-two years have rarely exceeded 3,600 kilograms per hectare (1.6 tons per acre),  as grape-growers reduce quantity, driven by a pursuit of quality.

Montebaco - an early favorite for me!

Pado de los Capellanes

Drink Ribera - Hart Alumni

Vina Eremos three bottle lineup, they have lavendar foil!

Drink Ribera getting started!