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Tag: natural wine

Wine bars and restaurants

Cascorro Bistrot revisited

No trip to Madrid is complete without a visit to Carlos Campillo’s Cascorro Bistrot. Located by the Plaza de Cascorro where the Rastro market are held on Sundays, it’s the place where Carlos Campillo currently stays. Carlos, with French background, has had several places of the bistro type including natural wines in Madrid. One of its predecessors can you read about here. He has also organized natural wine fairs in town.

This Sunday I started with an Uva Attack, the 2020 version of the ancestral. Carlos explains that Jesús Sánchez-Mateos Campo, the enologue of the coop Alcázar de San Juan in Ciudad Real has made this wine together with Ezequiel Sánchez Mateos, proprietor of the wine shop Reserva y Cata. They launch it under the brand Galdo Wines. Here it shows how fresh a sparkler from the grape airén can be: Light golden, somewhat cloudy; yellow apples, fennel; good acidity, citrusy mouthfeel, and a touch of lemongrass. A quite simple wine really, but appealing.

Las Pilas from Luís Oliván, was also in its 2020 vintage. It’s a quite dark garnacha with violet hints; dark fruits and licorice; juicy in the mouth, light-bodied with some tannin. It comes from the southwest of Somontano with abundant north wind. The wine rests up to six months in big, used barrels. I had it with duck confit.

Paeriza is a wine from Samuel Cano of Cuenca, a favourite of mine, and also a friend of the house. “es-carbó” as indicated on the label, gives allusions to snails, and maybe also low-carb. It’s a dark syrah with aromas of wild berries, herbs and a touch of aceton; lively in the mouth, with dark fruits all the way to the finish.

La Garulla 2019 from Bodega Honorato Callejo has “origen sin denominación” (origin without denomination), according to its label. In reality it has, even if no DO. Agricultural student Pablo and his father Honorato Calleja make it in Amusquillo de Esgueva. This is in the Esgueva valley that runs between the Duero and Pisuerga valleys, in western Ribera del Duero. By the way, they also have some grapes in Valbuena in the neighboring valley.

Pure tempranillo, it’s a dark cherry coloured wine with typical varietal aromas of red fruits and blackberries. Fresh and fruity in the mouth, with fine-grained tannins. The back label says fermented in barrique, but it has zero trace of this. 

Samuel Cano’s aromatic, delicious pét-nat Micmac 2020 was served on the next day. Made of airen/moscatel, it showed light yellow (no notes of bubbles); pears and flowers on the nose. The bubbles are noted in the mouth, with good acidity and also some light varietal (moscatel) bitterness.

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Wine bars and restaurants and Wine of the Week

Duo at Barcelona’s Garage Bar

The rain in Spain falls… and falls. I’ve come to Barcelona to attend the Vella Terra fair. Walking from my hotel through the square outlined part of the Eixample district, when entering the quiet and pleasant Sant Antoni neighborhood, the sky is wide-open. What is then better than to take refuge in the Garage Bar, that opens right now after the daily break. In the bar I am welcomed by Stefano Fraternali, co-owner. Soon after Ale Delfino show up at my table. Ale is Stefano’s wife and chief organizer of the fair. The theme is thus set.

I let Stefano chose. He served four wines to the small, well-made dishes Pan amb tomate (the Catalan bread classic, here fermented dog 24 hours), marinated olives (own recipe marinade), vitello tonnato (veal with tuna-mayonnaise served cold) and their own burrata (mozzarella on toast, here with champignons, red onions and truffle oil), the two latter maybe a nod to Stefano’s Italian past.

These were Ephraim Mel 2021, a gentle skin-contact garnacha blanca (Sifer Wines, Catalunya), Le Glam Cab du Bled, a fruity, peppery carbonic maceration gamay/ cabernet franc (Laurent Lebled, Loire) and Aldo Viola’s light, raspberry-fresh Saignée Rosso 2019, made from nerello mascalese/ perricone/ syrah (Alcamo, Sicilia).

But first he served this week’s pick. This is born from a duo of grapes, each from their vineyard. The xarel.lo vineyard with the name Cal Tusac, that was planted in 1955, and a macabeu vineyard planted in 1974. We are in Santa Margarida i els Monjos in Penedès, Catalunya. The soil in the first one has marl and chalk, and is northeast-facing. The second, nearby, but over in Vilafranca del Penedès, is south facing, flat with clay and lots of sunshine. Two quite different vineyards, in other words. The viticulture is organic in both. The grapes were hand-picked early September, then very lightly pressed. Then spontaneous fermentation with indigenous yeasts, before stainless steel for ten and a half months while doing battonage. After almost a year the two wines were brought together and finally bottled unfiltered.

Cal Tusac Vinyes 55+74 Xarel.lo i Macabeu 2016 (Cal Teixidor)

Light straw. Yellow apples, pears, a herbal touch (thyme). Good acidity, long, and also with a mineral note. A wonderful duo of grapes, fresh for a 16.

Price: Medium

Food: Grilled fish, tasty shellfish, rice dishes, pairing, soft and semi-cured cheeses, a variety of tapas

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Wine of the Week

Canlibero can

Last Monday’s tasting in my private wine club was dedicated to wines from southern half of Italy, most of them from the grapes falanghina, fiano and greco di tufo. And it was the former, the only one without a DOCG, that excelled the most.

Ennio Romano Cecaro and his wife Mena cultivate four hectares in Benevento in the Campania region. The vines are between 60 and 90 years old, biodynamically farmed.

Credit: Canlibero

The cellar is built in an old tufo cave under the house where the couple lives, and the vinification is very simple. All the wines get a long skin-maceration in steel tanks, and no filtration or additions of any kind are carried out. The annual production is no more than 3.000 bottles.

This week’s wine fermented in open tubs, stayed five months on the skins and was bottled without addition of sulphites, clarification or filtration. I have tasted quite a few wines from the producer at natural wine fairs and bars. And once again convinced: Yes, Canlibero can!

Iastemma 2018 (Canlibero)

Amber, slightly turbid. Complex aroma of orange peel, white flowers, and a light volatility, over a layer of anise and honey. Sapid, lightly textured with integrated acidity, long.

Price: Medium

Food: Salads, light meat, fried fish, sushi, fermented food, Asian…

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Wine of the Week

Fumé on fire

Here is a smoky, concentrated and vivid fumé – or sauvignon- blanc. Vintner Johannes Zillinger is located in the Austrian region Weinviertel in Niederösterreich, north of Wien. He farms biodynamic and has a natural approach, which means no chemicals in the vineyard, spontaneous fermentation, unfiltered wines, and so on.

The soil is loess and limestone, and for this wine the age of the vines is 30 years. It was fermented in amphora with whole berries for a few days, then just lightly pressed, then aged for a year on the lees, first in amphora, then in used oak. Bottling was done unfiltered and without sulphites added. Only 800 bottles made.

Numen Fumé Blanc 2027 (J. Zillinger)

Light golden, a bit cloudy. Orange peel, nectarine, peach, wild flowers and herbs. Concentrated, creamy, with a mineral finish. Tasty and elegant.

Price: Medium

Food: Light meat, grilled fish, tasty salads

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Wine of the Week

Essentially fresh

I am in Madrid, because I always start a trip to the central and northern areas of Spain with some days in its grand, magnificent capital that has everything to offer. This week’s pick is from the natural wine bar Bendito, that is located inside the multicultural San Fernando market, close to the two hotels where I most often stay when in Madrid.

Vinegrower Julian Ruíz-Villanueva is located in Castilla-La Mancha, in the village Quero (Toledo). His bodega Esencia Rural is named in honour to all those who spend their lives and dedication to the daily work at their farms.

This natural “ancestral” (sparkling) wine is made from the variety airén exclusively. It originates from 38 hectares in the hot inland landscape, with very old vineyards on sandy-calcareous soil. Here there is no irrigation, no chemical treatments, and everything is done by hand. After destemming a maceration is carried out without pressing, so only the virgin juice is used. Fermentation is obviously happening spontaneously with autochtonous yeasts, and bottled without filtration or addition of sulphur, early so it develops its bubbles in the bottle. As a side-step, one time I met Julián at the Fenavin fair in Ciudad Real he showed an airén must that had been fermenting for (…how long was it…?) 3 years. Finally it’s put no the market without dégorgement (removing the sediments).

Pampaneo Ancestral 2020 (Esencia Rural)

Light yellow colour, fine bubbles. Citrus (lemon) dominates the aroma, accompanied by pears and flowers. It’s a simple wine, lovely and fresh, with an ample lemony acidity and saline finish.

Price: Low

Food: Aperitif, white fish, shellfish, salads. At Bendito it was served with charcuterie.

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Wine of the Week

Intellego Halagasha 2020

Jurgen Gouws and his Intellego label has been focused several times on this blog. You can search yourself, but why not first read about one of his light-touch delicacies here.

This time I want to draw your attention to what he does with the “national” grape pinotage. Instead of going for an “impressive” blockbuster (yes, we know several) if has the lightest touch you can ever imagine. Lammershoek, a notable winery with links to Gouws, has a nice take on this grape (read here). This one is even more delicate.

Jurgen was an assistant to Craig Hawkins of Testalonga at the time if worked at Lammershoek. And besides this he worked more and more on his own Intellego project, with wines from rented vineyards.

This one is from a dry farmed vineyard of bush vines on granite soils near Paardeberg, Swartland. Hand-harvested grapes, whole-bunch pressing with natural yeast fermentation in steel. The wine is matured 5 months in big, old barrels, back to steel for 1 month, and bottled unfiltered and without sulphur.

Halagasha 2020 (Intelligo Wine)

Ruby red. Aroma of red berries (strawberry, currant), an earthy note. Juicy and smooth, with light and delicate tannins, good acidity, long.

Price: Medium

Food: Light meat, salads, pasta

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Articles

Simplesmente… Vinho 2021 – Part 2

In the first part from this year’s Simplesmente Vinho we highlighted some producers from outside the famous regions. (Read here.) In this long overdue second part two I would like to focus on producers from well-known wine districts that I didn’t know from before or wanted to re-taste.

From Douro, where the fair is located, I tasted several, like Quinta de Zimbro and Conceito, and also Luís Seabra, who is a little in and out of the Douro valley. Add to this one of few port wines, the lovely organic ruby from organizer João Roseira and his Quinta do Infantado, and the picture is a bit more complete, at least for me – this time.

Hugo Mateus

While I missed Ana Maria Hespanol this time, her partner Hugo Mateus was there. He showed an impressive line of wines.

Traditionally Ana’s father Manuel had a good grip on the heady Douro reds. I think they have lifted the quality a couple of flats, especially with the other side of the assortment, or to bring it more in line with the times is maybe more fair to say. Anyway the whites are now often very good. Their Branco 2017, from mostly viosinho, and bottled in 2020, was harvested early to retain the acidity. Lots of primary fruits, like apples and pears. In the mouth it’s quite full, rich and long. It’s part of their often innovative, or modern, Grau Baumé line.

They have a serious orange wine, Undo Curtimenta 2020, a blend of usual Douro grapes like viosinho, rabigato, and gouveia, with 31 days of skin-contact. It’s quite textured, but yet with some feeling of lightness, aromas of white flowers, herbs and peel.

Rita and Miguel, winemakers from Conceito in the Teja Valley, showed again their impressive range, with very good prices too. Their selection falls mainly into two categories, Conceito and Contraste. Conceito is meant to be the flagship range, but I must admit that I not always understand where the dividing line is, as they both contain quality wines that sit somewhere between the classic and the modern. A wine that has not been highlighted (by me) is their Contraste Rosé, now in its 2020 vintage. It’s from higher (more than 600 meters) granite soils: Very light in colour, with raspberry and whitecurrent aromas. On the palate it’s both mellow and easy, but with a nice acidity and a serious charm. Legítimo is now in its 2018 vintage. This one is made with stems of touriga nacional, tinta roriz and touriga franca, with no sulphur. It’s dark cherry, dark fruits on the nose (blackberry) and also plums, with lactic notes (yoghurt?), and elegant tannins in the mouth. The Bastardo 2019 is, as always, superelegant, uplifting, truly inspiring. It comes from a 50 year old vineyard and ripes earlier than the others, end of august. It’s made with stems, and just a little SO2 before bottling. It’s “surprisingly” (well, not anymore) light, with a lot of raspberry and flowers, evident but light tannins.

Manuel Sapage and Rita Ferreira Marques

Like many of the other producers here, to present a short report about Luís Seabra, doesn’t give him justice. He excels both in red and white, and both “xisto” and “granito” soils that are often presented on the labels. Everything is good to outstanding, from the entry-level white and red Xisto Ilimitado, via the monovarietals to the cru wines. All right, let me chose one of each. The red Xisto Ilimitado 2019 is made from a blend of touriga franca 30%, tinta roriz 20%, tinta amarela 20% and 10 each of rufete and tinta barroca. It’s clear red; aromas of fresh red berries, some balsamic and herbs; fruity and dry, with a light structure. Mono C 2019 is a castelão (that is in fact authorized in the Douro): Cherry red; red fruits (cherry), stone fruits (plum), with some herbs; lightly structured with fresh acidity. For me this wine is delicious, and ready to drink now (I have the previous vintage at home, maybe at its peak now). There are several wines with the same name. This one is from Vinho Verde: Granito Cru 2019 from alvarinho grapes is from near the river Minho in the Melgaço municipality. It’s light yellow; citric with elements of honey, lightly spicy and a touch of vanilla (after one year in barrel); good concentration in the mouth, dry, a stony minerality and great lenght. Wait two years, and it’s perfect! OK, an extra speciality for you my friend: Véu de Xisto 2015! Véu denotes that it has spent two years under flor in a barrel from Jura, France. It’s golden, but also lightly greenish; smells of yeasts, flowers, iodine; full in the mouth, rounded. By the way, the grapes are rabigato 70%, côdega do larinho 15% and the rest gouveio.

Luís Seabra with his Natalie
An impressive range from Luís Seabra

From nearby Amarante of Minho we have Quinta de Palmirinha. Fernando Paiva, biodynamic pioneer in the Vinho Verde region, never stop to impress, with both azal and arinto. But his loureiros are the stars. Really interesting from his current selection is the Leviano 2020, a “curtimento” (orange wine). Leviano denotes in Portuguese a person that doesn’t care about anything, says Fernando. But he cares about the most, from vineyard to table. Noteworthy is his use of chestnut flowers to avoid use of SO2. The Leviano spent two weeks on skins, that gives a golden hue, an aroma of ginger and white flowers. In the mouth it’s in a way gentle and mellow, but it has the unmistakable acidity from the loureiro grape.

Fernando Paiva

South to Dão I had the opportunity to try the wines of Casa de Darei, that I hadn’t tasted since the opening of their “lodging” facilities (that I also used), some 20 years ago. Then José Ruivo was “chief”. Now it’s his son Carlos who is in charge. Their reds are lovely, not least the entry level Lagar de Darei 2015 from the “usual suspects” touriga nacional, tinta roriz, jaen and alfrocheiro, with its red fruit and balsamic pinewood nuances, and its luscious mouthfeel. All reds came in the 2015 vintage. New launches that “old” is quite unusual these days. I also like their rosé 2020, easy-to-drink, with its lovely raspberry character and low alcohol.

Carlos Ruivo

I also tried a couple of the fantastic and diverse wines of João Tavares da Pina, kindly offered by him and his wife Luisa at a lunch. Read more about one of these wines here.

José Vivas

Quinta do Olival da Murta is located in the Cadaval area of the Lisboa region, near the mountain range Serra de Montejunto. It’s here that Joana Vivas, who is in charge of the family business, got the inspiration for the label Serra Oca. It’s only 15 kilometers to the Atlantic ocean, which is noted in the wines, that are always made in a simple way. They have an interesting moscatel graúdo called simply Serra Oca 2019, fermented in 1000 liters oak vats, with all the lovely moscatel virtues: Golden, floral, honeyed, and with a very good acidity. More ususal local grapes, like arinto, fernão pires, were used together with the moscatel in another Serra Oca 2019 wine. This one had three days of skin-contact, partly fermented in barriques and inox. This had an interesting mix of developed and fresh aromas and taste, as if it played with oxidation; golden/brownish colour, aromatic, citric and flowery, in the mouth full with lovely acidity. If my memory doesn’t fail me it was one months before its bottling. I have not forgot their reds, that they began with in 2013 (three years before the whites), but let’s save them for a later occasion.

From down in Alentejo I found Argilla, and tasted the wines while the local student choir was singing a wide selection of songs, many of them medieaval. The winery is located at the foot of the Montargil mountains in Alto Alentejo (northwest of Évora and Estremoz). They put a lot of effort in talha wines, made in the Alentejo style of clay vessel, and also smaller amphorae. But first: I really liked their Rosa d’Argilla 2019, some kind of a clarete, made from alicante bouschet with only 20% skin-contact. It’s clear ruby; aroma of red fruits (raspberry); only slightly structured, juicy and delicious. From the Talha Argilla range I tasted 2019 white (appley, with some earthiness from the clay), and the red 2018 (red fruits and licorice, with tannins from petite verdot), both from a selection of grapes. Then came a varietal, Alfrocheiro em Talha de Argilla 2017. This was a relatively young wine, dark with a blueish hint. The flavours were very balanced; red fruits, flowers, some earthiness, – and rounded in the mouth. Rita offered more wines, that I tasted, and they were all interesting. Sorry, but this was at the very end, and I had to concentrate on the music for a while. This time it was Transmontuna, a student choir from Vila Real.

Rita Tenreiro

Thanks to João Roseira and the other organizers who managed to set up a magnificent fair in “times of trouble”. And the band played on…!

And that was that, folks!
(João Roseira pictured)
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Wine of the Week

SorGaahl of La Sorga

La Sorga is something of a superstar on the natural wine stage. It was started in 2008 by Antony Tortul, now accompanied by his wife and by David Adell. They work as a kind of négociants, as the grapes are bought in. There are more or less 50.000 bottles produced per year. There is no shortage of creativity, so 30-40 different labels are created every year.

All grapes come from organic or biodynamic vineyards. La Sorga wines are always “zero zero”.

They work in different regions around Béziers, in the Languedoc. The climate is warm and maritime, close to the Mediterranean, so the grapes are often harvested early to maintain freshness. The soils are lime, clay and slate.

For this wine -from Corbières and Cabrerolles- cinsault 40 years old are used in 60%, the rest more than a hundred years old carignan. The grapes were picked by hand and underwent maceration carbonic for 60 days. Then followed 12 months in amphorae and bottling, clearly, without filtration or SO2.

SorGaahl 2019 (La Sorga)
Dark red with blue hue, somewhat turbid. Clear-cut aromas of blueberry, cherries and a spicy component. Luscious, juicy, but also concentrated, with a dry finish.

Price: Medium

Food: Rich vegetable dishes, light and tasty meat (chicken, lamb, pig), pizza and pasta…

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Wine of the Week

Blend from Brand

Pedersgata in the main street in what was earlier known as a tired eastern neighbourhood, but is now bustling with energy. Other fabulous restaurants like Bellies (vegan) and Sabi Omakase (Japanese with Michelin star) are also found here. This wonderful wine we tasted at Claes Helbak’s new place Lapin in that street.

One of the wines I tasted at the opening night in March was Wilder Satz 2018, a very clean, pure natural wine from Bockenheim, Pfalz. Weingut Brand is now brothers Daniel and Jonas, 5th generation. When little brother Jonas joined in 2014 the then organic production was taken a step further to natural. In some wines are added a bit sulphur. This one not. Whole clusters of chardonnay, müller-thurgau and silvaner were pressed before spontaneous fermentation. Bottled unfiltered.

Wilder Satz 2018 (Weing. Brand)

Light straw, slightly turbid. Aromatic, yellow apples, lime and orange peel, and yeast. Energetic, with lovely acidity and low alcohol; long.

Price: Medium

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Wine of the Week

From the Brda borders

The Movia winery has a history dating back to the 18th century, and has belonged to the Kristančič family since 1820. At the moment they own 22 hectares. half of it in Brda and half in Italy (Collio).

The grape variety is a 100% pinot grigio. The wine originates from a single vineyard called Fojana, that rich in lime, called opaka soil. Very low SO2.

The grapes were harvested late and by hand. Naturally fermented in large tanks with two weeks of skin-contact. Then it was transferred to barriques for 18 months storage. Unfiltered.

Sivi Grigio Ambra 2019 (Movia)

Amber-reddish. Aroma of stone fruits, flowers, orange peel, nuts. Quite full, dry with adequate acidity and a hint of salt in the finish.

Price: Medium

Food: Tasty fish dishes, light meat, salads, various Asian (dependent of a lot) – some importers suggest sauerkraut, and why not.

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