{"id":3584,"date":"2015-11-20T09:29:25","date_gmt":"2015-11-20T09:29:25","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=3584"},"modified":"2015-11-20T09:30:17","modified_gmt":"2015-11-20T09:30:17","slug":"tasting-16th-june-puerto-blanco-calpe","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/tasting-16th-june-puerto-blanco-calpe\/","title":{"rendered":"Tasting 18th June – Puerto Blanco – Calpe"},"content":{"rendered":"
\"Enjoying<\/a>

Enjoying a pre dinner drink<\/p><\/div>\n

\"Raising<\/a>

Raising a glass before dinner<\/p><\/div>\n

\"The<\/a>

The five presenters<\/p><\/div>\n

A curious event took place last year in that five members shared the Society\u2019s prize of Wine Taster of the Year all five scoring 100%.\u00a0\u00a0 As they are clearly wine buffs and know their wines, they were each asked to present one of their favourite wines for the June tasting at Puerto Blanco.\u00a0\u00a0 The five presenters were Kathy Johnson presenting a Cava, Renate Pluis a Rosado, James Blackwell and Gaby Ferenczy a Tinto each and Andrew Johnson a dessert wine.<\/span><\/p>\n

75 members and guests attended the tasting which was opened by Kathy Johnson who presented a Cava brut called Nit del Foc (Valencia for Night of Fireworks celebrated at the Fallas) from Uni\u00f3n Vin\u00edcola del Este in the DO of Utiel Requena.\u00a0\u00a0 Made from Macabeo with a touch of Chardonnay, it had 12 months in barrel before bottling.\u00a0 \u00a0The Cava was straw coloured, with a fresh taste and a little acidity.\u00a0\u00a0 It was fresh and smooth on the palate with overtones of honey and nuts, has An alcohol By Volume (ABV) of 11.5 and costs 6.50\u20ac a bottle from a Catarla Todo or can be purchased direct for 26.14 for a case of 6 bottles from the producer www.uveste.es\/<\/a>. \u00a0 Society members gave the cava a score of 81.9 points<\/span><\/span><\/span><\/p>\n

\"Rod<\/a>

Rod standing in for Renate<\/p><\/div>\n

The next wine was a Rosado chosen by Renate Pluis and presented on her behalf by Rod Anderton.\u00a0\u00a0 The wine was Rosado Meler 2014 Cabernet Suavignon Limited Edition from Bodegas Meler in the DO of Somontano. \u00a0\u00a0<\/span>The grapes were macerated for 6 to 8 hours.\u00a0\u00a0 Once macerated, the must was obtained by bleeding and was fermented at 18\u00baC.\u00a0\u00a0 After fermentation the wine was racked, cold stabilised and then bottled.\u00a0 The wine had a strawberry colour with lots of brilliance and an intense expressive nose.\u00a0\u00a0 On the palate it was fresh and fruity, with good acidity and persistence.\u00a0\u00a0 It had an ABV of 13.5%, costs 7.96\u20ac from A Catarla Todo in Teulada and scored 86 points in the Gu\u00eda Pe\u00f1\u00edn, while members gave it 85.<\/span><\/p>\n

The first of the reds was introduced by James Blackwell who had selected a wine from the Bodega Joan D\u2019Anguera in the DO of Montsant which the Society had visited in 2009.\u00a0\u00a0 The wine was Finca L\u2019Argata 2011 made from 70% Grenache, 20% Syrah and 10% Cabernet Sauvignon.\u00a0\u00a0 The wine had spent 14 months in French oak barrels and has an ABV of 14.5%.\u00a0\u00a0 The colour was attractive and sweet dark fruits were strong on the palate and left a long finish to<\/span> appreciate. \u00a0\u00a0\u00a0The 2011 is now sold out and is the last of the production by current methods; the 2012 will be an Eco\/Bio wine and can be obtained direct from the bodega. \u00a0 The society average score for this wine was 89.8 points.<\/span><\/p>\n

\"Gaby<\/a>

Gaby waxing lyrical about his wine<\/p><\/div>\n

Alicante wines should be appreciated more said Gaby Ferenczy who had chosen an Alicante red, which he first came across on a Transatlantic flight some 10 years earlier, called El Sequ\u00e9.\u00a0\u00a0 The El Sequ\u00e9 2012 Tinto which he presented was a 100% Monastrell from Bodegas y Vi\u00f1edos El Sequ\u00e9 located near Pinoso at the edge of the DO at a height of about 400 metres.\u00a0 It had a Cherry colour with a garnet rim, an aroma of ripe fruit and a little spicy. It is complex, powerful and full of flavour in the mouth, with ripe tannins and has an ABV OF 14.5%.\u00a0\u00a0 From Casa del Vino in J\u00e1vea, with the 5% Society discount the wine costs 20.85\u20ac and scored 94 points in the Gu\u00eda Pe\u00f1\u00edn, with members scoring it as 90.9.<\/span><\/p>\n

\"Andrew<\/a>

Andrew presenting Fondill\u00f3n<\/p><\/div>\n

Finally Andrew Johnson had chosen a dessert wine, Fondill\u00f3n Brotons Gran Reserva 1970 also from DO Alicante.\u00a0\u00a0 In fact centuries ago the wine was known as \u201cAlicante\u201d, and featured in all the noble houses of Europe.\u00a0\u00a0 King Louis the XIV (the sun King) reputedly asked for it on his<\/span> deathbed.\u00a0\u00a0 The wine is made with 100% Monastrell, with a minimum of 10 years ageing.\u00a0\u00a0 Grown on vines more than 100 years old, the grapes are harvested manually and the production is limited to 10,000 bottles.\u00a0\u00a0 The wine has an ABV of 18% and a dark amber colour with an aroma dominated by notes of wood.\u00a0\u00a0 On the palate it is warm and broad with hints of vanilla and spices.\u00a0\u00a0 It costs 22.95\u20ac a bottle and can be purchased from the bodega.\u00a0\u00a0 It is given 91 points by the wine decanter magazine and the score from members was 84.8.<\/span><\/p>\n

A vote of thanks to the five speakers was given by President Tim Fawle<\/span><\/p>\n

\"IMG_5951\"<\/a>\"IMG_5952\"<\/a>\"IMG_5949\"<\/a><\/p>\n

Members and Guests enjoying the tasting<\/h5>\n
Text and Photos by Gaby Ferenczy<\/h5>\n
June 2015<\/h5>\n
<\/h5>\n

 <\/p>\n

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

A curious event took place last year in that five members shared the Society\u2019s prize of Wine Taster of the Year all five scoring 100%.\u00a0\u00a0 As they are clearly wine buffs and know their wines, they were each asked to…<\/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\/3584"}],"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=3584"}],"version-history":[{"count":2,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/3584\/revisions"}],"predecessor-version":[{"id":3586,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/3584\/revisions\/3586"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=3584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=3584"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=3584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}