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October 3, 2013 4:50 PM | By Our Somms | No Comments
Greetings fellow wine enthusiasts! Regardless of the degree to which you identify with the term, whether you like to enjoy a glass every now and then, or, like me, both blind taste and blind serve…to blind people…while being blindfolded…watching “The Blind Side,” we here at The Goat would like to foster your love for the drink by offering wine every week that we will showcase here in the blog, and have available for tasting on Fridays from 6~7 p.m.
Galicia, in the northwestern corner of Spain, is the place of origin for the pair of wines we will be spotlighting this week. Ribeira Sacra is the name of the D.O. (Denominación de Origen – What the Spaniards call their appellations) from which the wines originate, which loosely translates to “Sacred Banks.” Viticulture was introduced to this part of the world by the Romans, who, along with the monasteries that continued afterwards, transformed parts of these steep slopes and river valleys into terraced vineyards. The very nature of the geography here prohibits the use of mechanization, keeping the labor put into cultivating the land hard and by hand. This is a blessing, however, as lower yields and hand harvesting generally tend improve the quality of the wine. A fact evident with the contents of the bottles below!
Adega Cachín’s Peza do Rei is a lighter bodied, intensely aromatic, stunning Spanish white, with its lower alcohol content keeping the option of a second delicious glass open! Godello (70%), Treixadura (20%), and Albariño (10%) are the grape varieties that comprise the blend, with the very fragrant Godello taking the lead. This wine is unmistakably dry with character building acidity, making a strong case for pairings with delicate seafood or fish dishes!
Guímaro’s un-oaked Ribeira Sacra Tinto is packed full of darker fruit on the nose, with flashes of green pepper and a smoky spiciness jazzing things up. A medium body and more taut structure follow, placing this red firmly on the path to pairings with smoked and cured meats. Mencia, the grape variety from which this wine is made, produces a higher quality wine when grown on hillside vineyards, with lower yields and proper vine management – (read: Pedro Rodriguez’s plots in Ribeira Sacra).
See you Friday!!!