Text 14142, 87 rader
Skriven 2008-09-23 20:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Thorton's wines
===========================
-=> JIM WELLER wrote to ALL <=-

 JW> Casal Garcia Vinho Verde, Quinta da Aveleda

 JW> Casal Garcia is the brand, Aveleda is the producer.

 JW> A light straw yellow colour. Slightly sweet, off dry, but lots of
 JW> acidity, lively and clean with just a hint of effervesence.

 JW> Glorioso, Crianza, Bodegas Reyes (Spain)

 JW> A wine labeled Crianza has spent one year in oak barrels. Reserva is
 JW> aged for two years; one in oak. Gran Reserva is aged for two years
 JW> in oak and three years in the bottle.

 JW> A traditional style Rioja, made from 100% Tempranillo and
 JW> aged in French casks: medium bodied and smooth with red fruit
 JW> flavour, reddish brick colour in the glass.

 JW> I shall be stocking both at home in the future.

If you are beginning to explore Spanish wines ... especially the Riojas - let
me recommend the Lopez de Heredia Vina Tondonia Reserva 1999 (U$40) and Vina
Bosconia Rioja 2000 (U$35). Both are definitely (for me) very special occasion
wines. But, they will give you a most excellent reference point to gauge other
Spanish wines against.

I happened to get lucky and scored sippers at a tasting of Spanish wines held
last weekend at Friar Tuck's bottle shop. According to the presenter the
Bosconia will continue to mature in the bottle long past the point where most
Bordeaux would be mouldering in the grave.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Macedonia
 Categories: Fruits, Booze, Wine
      Yield: 7 servings
 
  1 1/2 c  White wine
  1 1/2 c  Water
    1/2 c  Sugar
      6    Lemon verbena leaves (opt)
      4 lg Nectarines
      4    Apricots or 3 small plums
    3/4 c  Blueberries
    3/4 c  Blackberries
    3/4 c  Raspberries
      2    Dozen cherries, halved and
           - pitted
  1 1/2 tb Sambuca or other anise
           - liqueur; to taste
 
  From Janet Fletcher. Use the best summer fruit you can find,
  ripe but not too soft. You may substitute fruits as desired,
  but keep the proportion of fruit to syrup approximately the
  same. Peel peaches if using; other fruits don't need peeling.
  Avoid strawberries as they tend to turn mushy.
  
  Combine the wine, water and sugar in a saucepan and bring to
  a simmer, stirring to dissolve the sugar. Simmer until reduced
  to 2 cups.
  
  Put the lemon verbena leaves (if using) in a large bowl and
  pour the hot syrup over them. Let the syrup cool, removing
  the lemon verbena leaves when the flavor is strong enough.
  Chill the syrup thoroughly.
  
  Cut the nectarines and apricots or plums into bite-size pcs.
  Add all the fruit to the chilled syrup. Stir in sambuca to
  taste. Cover and refrigerate 4 to 6 hours.
  
  Taste before serving, and add more sambuca if desired. Serve
  in balloon wine glasses or compote dishes.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Another car tried to occupy the same spacetime as mine."
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