Hi all,
I am visiting Barcelona in May for two weeks and would love to venture into more spanish wines.
Can you please give some recommendationd based on my general like and dislike?
Trying to keep retail price below 200 euro per bottle. I generally aim for 50~100 euro mark, but of course, if sometjing is exceptional, i would consider higher pricing!
In general, i like acidity very much for both red and white. Some levels of oxidation to keep things more complex and fuller is also welcomed.
Sparkling: Like: Lightly/quite oxidative with high acidity and other complex aroma (fruit, floral, etc). Complexity is the most important. Long lees aging with high acidity is always the best Example: Ulysse Collin and Jacques Selosse, Egly Ouriet V.P, Henri Giraud Fut de Chene,
Dislike: Very light champagnes that only have notes of fruit: Some of Frederic Savart, Pierre Paillard (very nice, but very one dimensional and simple” Dislike: Very old champagne that is not “fresh” Anymore. Only heavy oxidation left. Dislike: most of rose champagne. Often too “heavy”, and lacks acidity
Interestingly, I really enjoyed Baron Dauvergne’s Grand Cru A Bouzy Rose, very light in alcohol and very aromatic and complex.
White: Like: Burgundy, but not something too “heavy” or oaky, like PYCM. Caroline Morey is really good!
Like: Very aromatic wines with high acidity: most dry rieslings, Nestarec’s Gin Tonic, Love Me Hate Me, Spain MicroBio Fragil
Like: slightly oxidative wines with other complex aroma and acidity, like Jura Savagnin, sherry (especially Fino and Manzanilla with enough acidity). Spain’s wine: Muchada Leclapart Etoile, Clos Mogador "Nelin" Blanco Priorat
Dislike: Many Amercian whites that are too oaky or lack acidity. . I do like Aubert though. Quite high in acidity
Red: Like: Many old italian wines, including Mastroberardino Radici Riserva, and Barolo with some fruit left. But I do not like it when only earth, leather, and tertiary aroma is left.
Like: Australian shiraz with viognier. Strong aroma of dark fruit, with baking spice and mint/eucalpytus which makes it quite “refreshing”, and high level of acidity. Example: the Standish Relic , Torbreck Runnig,
Pinot noir and burgundy red is of course very good, but often I feel they lack the price-value point. And many are too “dirty”: too much brett, volatile acidity, etc
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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