{"id":2376,"date":"2015-02-20T13:43:10","date_gmt":"2015-02-20T13:43:10","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=2376"},"modified":"2015-02-20T13:43:10","modified_gmt":"2015-02-20T13:43:10","slug":"20th-november-2014-ca-la-lala-moraira","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/20th-november-2014-ca-la-lala-moraira\/","title":{"rendered":"20th November 2014 – Ca La Lala – Moraira"},"content":{"rendered":"
\"President<\/a>

President Gordon opening the evening<\/p><\/div>\n

Ca La Ia Iaia is one of our regular venues and you either love it or hate it, opinion is divided.\u00a0\u00a0 However the table arrangement was changed for this meeting, which hopefully should make many people happier.\u00a0\u00a0 The restaurant always produces an excellent meal and this occasion was no exception, when 64 members and guests enjoyed the cuisine overseen by Luis-Miguel.\u00a0\u00a0 The wines are also always good and this time we enjoyed the produce of Bodega Vegalfaro, each wine being tailored to each course.\u00a0\u00a0 The presenter of the wines was Rodolfo Valiente the Manager and owner of the family run bodega.<\/span><\/p>\n

The average scores awarded by members to each wine are shown in red.<\/span>\u00a0 \u00a0All the wines can be purchased from A Catarla Todo in Teulada.<\/span><\/p>\n

\"Speaker<\/a>

Speaker Rodolfo Valiente<\/p><\/div>\n

Bodega Vegalfaro is a 68 hectare estate located in the DO of Utiel Requena, well known for its use of the Bobal grape and in this Bodega Vegalfaro is no exception.\u00a0\u00a0 The bodega exports 85% of their wines.\u00a0\u00a0 Once the harvest has been finished in the early hours of the morning, and the best grapes have been selected, they proceed to treat each variety and each plot of land of the vineyard independently.\u00a0\u00a0 The vines are mainly made on espalier. However, for each plot of land on their vineyards, there are specific cultural practices, depending on the wine to be made.<\/span><\/p>\n

With the first starter of Jamon Iberico we tasted the Velgafaro Rosado 2013 made from a blend of Merlot and Bobal.\u00a0\u00a0 The Merlot is harvested during the second week of September and the Bobal during the second week of October.\u00a0\u00a0 The wine has a nose of red fruit with notes of anis and in the mouth it is refreshing.\u00a0\u00a0 It has an Alcohol by Volume (ABV) of 13% and costs 6.25\u20ac.\u00a0\u00a0 A score of 79.8\u00a0<\/span>points were given by members.<\/span><\/p>\n

The second starter was a salad of gambas and calamares and this was accompanied by a Vegalfaro Chardonnay Blanco 2013, which is in fact a blend of 85% chardonnay and 15%<\/span> Sauvignon Blanc.\u00a0\u00a0 The grapes have been grown in a higher part of the valley and harvested in the first week of September.\u00a0\u00a0 The wine is lightly oaked, having spent two months in French and Hungarian barrels.\u00a0\u00a0 A bright straw colour, the wine had a nose of tropical fruits and flowers and in the mouth is slightly oily with good acidity.\u00a0\u00a0 With an ABV of 13% it costs 8.50\u20ac.\u00a0\u00a0 The members awarded this wine 82.0\u00a0<\/span>points. \u00a0<\/span><\/p>\n

Finally with the third starter of saut\u00e9ed mushrooms we tasted our first red, Vegalfaro Baricca 2013 made from a blend of 50% Bobal and \u00a050% Merlot.\u00a0\u00a0 This wine is the result of different vinifications which are blended and remain in Hungarian oak barrel for a period of approximately 4 months.\u00a0\u00a0 The result is a wine with an ABV of 14% with a good intensity and a nose of red fruit and toasted notes, fresh in the mouth with mature tannins and good acidity.\u00a0\u00a0 It cost 5.25\u20ac.\u00a0\u00a0 This wine earned 82.3<\/span>points from members.<\/span><\/p>\n

With our choice of main course we were offered the El Agosto 2012 Bobal, the grapes being grown on 60 year old vines.\u00a0\u00a0 The wine has been oaked for 14 months in French and Hungarian oak barrels for 14 months and then spent a year in bottle before \u00a0being placed on the market. \u00a0 The wine was powerful, full bodied with smooth mature tannins. \u00a0 It cost 11.75\u20ac and had an ABV<\/span><\/p>\n

\"Gaby<\/a>

Gaby Ferenczy proposing a vote of thanks to Rodolfo and Jos\u00e9<\/p><\/div>\n

of 13.5%. \u00a0 Members score this wine as 86.5\u00a0<\/span>points<\/span><\/p>\n

The desert of Torrijas de Pan Brioche with vanilla ice cream was accompanied by a Vino de\u00a0Pago (see note), Pago los Balgueses Merlot.\u00a0\u00a0 The harvest for this grape is made in the last week of September awaiting the optimum maturity of the grape.\u00a0\u00a0\u00a0 Its preparation uses traditional methods, the wine being aged on its lees. \u00a0\u00a0\u00a0\u00a0The wine is kept in French oak barrels for 10 months.\u00a0\u00a0 The nose is intense and expressive, ripe black fruit, balsamic and a background of soft toast. \u00a0On the palate it has a medium body, fine acidity; the tannins are smooth and it is long and balanced.\u00a0\u00a0 It costs 14.50\u20ac and has an ABV of 13.5%.\u00a0\u00a0 Society members gave it 86.0<\/span> points.<\/span><\/p>\n

A vote of thanks to the speaker Rodolfo, to Jos\u00e9 our host and Luis-Miguel our restaurateur was given by Gaby Ferenczy<\/span><\/p>\n

 <\/p>\n

\"Members<\/a><\/h5>\n
\"IMG_5358\"<\/a>\"IMG_5360\"<\/a><\/span><\/h5>\n
<\/h5>\n
Note<\/strong><\/h5>\n
Vino de Pago\u00a0or VP\u00a0was introduced into Spain in 2003. The Pago concept represents not just a new rung on the Spanish wine classification ladder, but also an entirely different method of classifying quality. Pago means an estate, especially when planted with vines or olives, so the simple explanation of what constitutes a DO Pago is that it is a single estate wine. The more significant judgment rendered by DO Pago status is that the estate can exist outside of an established DO. The wine from a DO Pago must be wholly created and bottled within that domain quality.\u00a0\u00a0 Each DO Pago is allowed to set its own rules, the grapes used, and the methods of viticulture, vinification, and aging, providing a flexibility not previously seen in Spanish wine law.<\/span><\/h5>\n
Text \u00a0by Gaby Ferenczy, photographs by Margaret Ferenczy<\/span><\/h5>\n

\u00a0<\/strong><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ca La Ia Iaia is one of our regular venues and you either love it or hate it, opinion is divided.\u00a0\u00a0 However the table arrangement was changed for this meeting, which hopefully should make many people happier.\u00a0\u00a0 The restaurant always…<\/p>\n

Read more \u2192<\/a><\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/2376"}],"collection":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/comments?post=2376"}],"version-history":[{"count":1,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/2376\/revisions"}],"predecessor-version":[{"id":2377,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/2376\/revisions\/2377"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=2376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=2376"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=2376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}