This wine is made in Pesquera de Duero (Valladolid), belonging to the Rivera del Duero wine region, which vineyard’s location is characterized by very cold winters and hot summers.
Sacre bleu! Blue wine? Wine not. 📸 by @giklive
Anybody else saw the other day the news that blue wine is trending in France?
In France, where wine is a way of life, the French wine experts are finding the phenomenon of blue wine hard to swallow and yet it keeps on trending esp within its target market of millennial drinkers.
The world’s first blue wine, Gik from Spain, which launched in 2015, is hued pure, sapphire blue with anthocyanin (a pigment found in grape skin) and indigo (a dye extracted from the Isatis tinctoria plant). Technically, we can't even call it wine under the rules of the International Organization of Vine and Wine, colorants are banned from wine. It's forbidden to even add red grape skin pulp to white wine in the production of rosé. Any products containing colorants have to be labelled as a “wine-based” drink.
Would you try it? I tried it and its definitely a conversation piece and worked quite well as a sangria base but I wouldn't order it with a nice steak dinner. It might be fun to use as a theme in a baby reveal party as well.
Considering rosé wine was for decades seen as a poor cousin to red and white before becoming fashionable in recent years, I think blue will continue to trend.
Fun fact: According to Spanish law, and many other EU nations, only red or white wine can be sold in local markets. Any other coloured "wine" will be seen in violation and forced to change their labels and fined accordingly. Standards are less strict in the U.S. where wine isn't as ingrained in their culture as in Europe.
Do you know this man?
Ricardo Perez Palacios is somewhat of a blue blood in the Spanish wine world 🍷 🌎 He was born into a wine family in Rioja Baja. His uncles were pioneers in Priorat and Valdeorras. Ricardo himself studied in Bordeaux and worked at wineries in the USA 🇺🇸 and Chile 🇨🇱 . •
During his time in France 🇫🇷 Ricardo visited the Loire Valley. This was his first encounter with biodynamics. Then in Burgundy he came across the system of vineyard hierarchy that he would later apply to his vineyards.
Ricardo first came to Bierzo in 1999. He saw great potential in the slate soils high above the river Sil. He started to slowly buy up small vineyards around the town of Corullón. It was difficult at first, since people were attached to their land, but once they saw how he worked and his respect for the land the older generations 👴🏼 👵 started to come to Ricardo when they could no longer work 💪 their plots.
What was so revolutionary about what Ricardo was doing back then was not only the fact that he was farming 👨🏼🌾biodynamicaly, and at this time only a handful of the most advanced growers in the world 🌎 applied these principles, but also that anyone would put this amount of effort into Mencía. •
It was believed that Mencía couldn’t make great 👍 wines 🍷 This was during the time when Ribera Del Duero was en vogue and everyone around Spain 🇪🇸 was trying to make Ribera like wines. Mencia is somewhat of a fragile grape 🍇 and doesn’t stand up well to extreme ripeness, high levels of extraction and globs of new oak that were being applied to grapes 🍇 in Ribera.
Ricardo didn’t want to make Ribera like wines he wanted to make wines of place. From the get go he applied a gentler vinification and aging process and brought a whole new interpretation of not only Mencía but the Bierzo region as well. •
It is said that the modern history of wine in Bierzo starts in 1999 with the first harvest of Descendientes de J. Palacios.
Founded by Andres Gelabert in 2006, Bodegas Angel (“an” is for Andres and “gel” for Gelabert) is located in the heart of Mallorca’s wine region, in the town of Santa Maria del Cami. Short drive away from the town center (and Macia Batle winery). This bodega is beautiful! 🤩🤩🤩 Build in the traditional style from yellow stone, winery buildings are surrounded by the wineyard from all the directions🍇. Stunning view of green vines heavy with fruit over the characteristic red clay called “Call Vermell”, rich in iron oxide.
The clay, proximity of the sea🌊, use of local varieties🍇, this all makes for a true Mallorcan flavors. The founder, Andres Gelabert is a Mallorcan by birth but spent his formative years in California. He returned in 2000 and after spending some time researching, he selected perfect location for the wineyard. He is working with traditions of the region but with the newest winemaking techniques👨🏻🔬. I had a great time in the winery, tasting wine while my daughter was enjoying a nap in the shady patio🧒🏼. Picturesque, smaller and not really touristic, but the wines… As a server told me, every wine is like a baby there 🙂 it seems they are really well taken care of 👼🏻. 2 tasting notes are coming - the whites and rose tomorrow and reds on Friday. At first I thought to put them together but once I started writing about the reds🍷🔥 I decided they need a separate note.
If you ever make your way to the Gothic quarter, be sure to save some time to visit Can Culleretes. Right next to the Rambla, it is included in the Guinness Book of Records as the oldest restaurant in Barcelona and it serves the most iconic dishes of the Catalan cuisine. (📸 Can Culleretes)
Still on my Rioja kick — it’s a long-term thing, Rioja and I. The only thing I know about this one is that it’s made in the traditional style, not unlike the glorious La Rioja Alta, just on a much smaller scale. Sounds good. Sign me up
¿Te interesaría conocer más sobre el proceso de creación del vino? 🍇 ¡De la uva al vaso! 🍷 Pregunta en nuestra recepción por las visitas guiadas a los viñedos con D.O. Empordá // Would you like to learn more about winemaking? 🍇 From the grape to the glass! 🍷 Ask our staff for guided visits to vineyards that produce wines with a QWpsr Empordà indicator! #BravaHoteles#CostaBrava#summervibes#costabravalover
Como dijo Dalí, degustemos secretos y dejemos de beber el vino.
Porque detrás de cada botella hay una historia y detrás de cada historia una vida.
¿Queréis conocer la nuestra?
Like Dalí said, let's taste secrets and stop drinking wine.
Because behind of each bottle there is a story and behind each story there is a life.
Do you want to know ours?
Para la correcta evolución de un vino (como este Ribera del Duero 2007) es recomendable tenerlo en una vinera, a una temperatura de entre 12 y 14 grados Celsius. La misma mantiene la botella horizontal, alejada de aromas extraños, lo protege de los rayos ultravioleta y sin vibraciones.
Se debe considerar que no todos los vinos fueron hechos para la guarda.
En verano hay vida más allá de la cerveza.
Consejos para disfrutar del vino en verano:
✔️Idóneo tomarlo entre 8 y 10 grados, cuanta más temperatura coja el vino, mayor será su sensación de alcohol. Y cuanta menos temperatura tenga menos podrás apreciar todos los aromas del vino.
In summer there is life beyond beer.
Tips to enjoy wine in summer:
✔️Ideal to drink between 8 and 10 degrees, high temperature take the wine, the greater your alcohol sensation. And less temperature, you can not appreciate all the aromas of the wine.
(Belated) World Tapas Day/Dia Sundial de la Tapa/Internationella Tapasdagen Celebration at the Embassy of Spain 🍴 Tapas deluxe including Ramón Serrano 🍴 Trampantojo de tomato 🍴 Merengue esponjoso con almendras de Marcona 🍷 Nice Godello wine: Viña Somozas Neon 2015 🍽 Link to blog post (with more Tapas/pics) in profile 👆