NV Bodegas Mayador Sidra Asturiana Limited Production

 Delicious Asturian Sidra... brings back memories of hanging in the bars in San Sebastián and enjoying pintxos.. 

Pouring cider

https://youtu.be/m6CCLB7dOJU

Eating and drinking in Basque country

https://youtu.be/2Oe-oNRZ6gw

2011 Brovia Barolo Rocche di Castiglione and 2006 Giovanni Sordo Barolo Rocche di Castiglione Riserva

 

Two delicious Rocche's .... paired with an incredible rigatoni Boscaiola...

2018 Manuel Moldes Albariño A Capela De Aios

 Manuel Moldes (winemaker at Fulcro) started this project bottling under his own label in 2017. The A Capela de Aios cuvee is named for the small church in the town where the vineyards are located. Some of the vines are over 80 years old and are planted on schist, which is rare in this granite dominated region.  Grapes are hand harvested and basket pressed. Juice is fermented in neutral French oak, without temperature control, and is aged for an additional 11 months in the same barrels.

The result is an intensely mineral citrus palate framed by mouthwatering salinity.  Reminiscent of a lovely chablis, yet providing a profound expression of Albariño from Rías Baixas.

Paired deliciously with sauteed scallops.
 

In the Val do Salnés region of Rias Baixas, vines are traditionally trained on a wire trellis supported by granite posts called “parra,” which allow breezes to come through and dry the grapes after the region’s frequent showers. (Similar to the rock supported pergola system in the Carema region of Italy).

NV Guiborat Prisme 15 Extra Brut Grand Cru Blanc de Blancs

One of the more satisfying and complete Blanc de Blancs I've enjoyed recently. Gorgeous nose of florals with hints of biscuit. First taste shows the quality of the fruit and elegant balance of acidity. On the young side now but irresistible. Excellent QPR.

Richard and Karine Fouquet source their grapes from domaine-owned parcels in the Le Mont Aigu lieu-dit (Chouilly) and in Cramant. Parcels are vinified separately in tank.

Paired deliciously with Vongole (clams in a sweet Italian sausage broth) prepared by Chef Luca Annunziata of Forchetta restaurant and inspired by his childhood in Naples, Italy.

Disgorgement Oct 2020
12.6% abv
1.5 g/l dosage

2007 Camus Pere et Fils Charmes-Chambertin Grand Cru

A producer I have no previous experience with.  This bottle showed extremely well. Drank over the course of several hours. Palate continued to gain strength and show multiple layers of fruit with a really tasty long finish.  Overall, it's more about the attractiveness of the aged fruit, and not so much about acidity. There is a subtle underlying minerality to compliment the cherry, sous bois and spices. Sticking your nose in the glass and inhaling the Burgundian scents was a treat. Paired with tempura shrimp and bone in pork chop.