{"id":3781,"date":"2016-01-20T16:52:35","date_gmt":"2016-01-20T16:52:35","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=3781"},"modified":"2016-01-20T16:55:59","modified_gmt":"2016-01-20T16:55:59","slug":"october-restaurant-abiss-calpe","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/october-restaurant-abiss-calpe\/","title":{"rendered":"Tasting 15th October 2015 – Restaurant Abiss – Calpe"},"content":{"rendered":"
\"IMG_6277\"<\/a> \"IMG_6280\"<\/a> \"IMG_6283\"<\/a> \"IMG_6291\"<\/a><\/h5>\n
Enjoying pre dinner drinks<\/h5>\n

Restaurant Abiss in Calpe was the venue for the October tasting which on this occasion was a Past Presidents Selection.\u00a0\u00a0 The Abiss is becoming one of the Society\u2019s favoured venues, despite its restriction on numbers which makes it a member\u2019s only occasion, because of the excellent food and this time was no exception.<\/span><\/p>\n

Previously Past Presidents have selected whatever wine they wished.\u00a0\u00a0 This time however the President, Tim Fawle, ruled that he wished those presenting reds, to choose a 100% Cabernet Sauvignon 2010, that year being an excellent harvest.\u00a0\u00a0 Little did he appreciate what a challenge he was presenting?\u00a0\u00a0 Not only are there very few Monovarietal (100%) Spanish Cabernet Sauvignons, but because 2010 was such a good year most had been sold out.<\/span><\/p>\n

\"Andrew<\/a>

Andrew Johnson presenting<\/p><\/div>\n

However first came the whites and in the spirit of the President\u2019s ruling for the reds, Andrew Johnson decided to select Sauvignon Blanc, the grape of Sancerre, Bordeaux Blancs and New Zealand Malboroughs. \u00a0\u00a0He presented two wines from the same age, same region and same alcohol content with the aim of drawing a comparison between them.\u00a0\u00a0 The first was a Montespina Sauvignon Blanc 2014 from Bodegas Avelino Vegas in the DO Rueda.\u00a0 Yellow in<\/span> colour with soft green shades, the wine is clean and bright. On the nose it is subtle, has intense flowery aromas together with tropical hints.\u00a0 \u00a0On the palate it is very fresh and full of flowery and fruity flavours. Long lasting. It has an alcohol by volume (ABV) of 13%, costs 7.70\u20ac from Vinoteca in Calpe and was awarded 89 points by Enterwine. \u00a0 Members gave it an average of 86.9.<\/span><\/p>\n

The second wine with which comparison was to be made was Finca Colina Sauvignon Blanc 2014 from bodega Vi\u00f1edos Sanz, which has a long history as the oldest winery in DO Rueda.\u00a0\u00a0 The wine, made from the oldest vines of the winery is a pale yellow, brilliant white wine, with intense aromas and full and unctuous on the palate.\u00a0\u00a0 Slightly glycerous with just the right acidic bite it is pleasantly long lasting.\u00a0 The wine costs 14.80\u20ac from Vinoteca, Calpe, has an ABV of 13%, received 91 points in the Gu\u00eda Pe\u00f1\u00edn and 88.8 from members.<\/span><\/p>\n

The first of the red wines was presented by Gordon Sellars, but before he spoke about the wine he gave an informative talk about the grape Cabernet Sauvignon, tracing its development and acceptance world wide.\u00a0\u00a0 He also explained the link and association between Cabernet Sauvignon and Sauvignon Blanc.\u00a0\u00a0 The wine he offered for tasting was Finca Antigua Cabernet Sauvignon 2010 from the bodega of that name in DO La Mancha, the largest delimited wine<\/span> region not only in Spain, but the whole of Europe.\u00a0 \u00a0It is a winery which the Society has visited on at least two previous occasions.\u00a0 \u00a0The wine is cherry red with a garnet rim and has balsamic and fragrant herbs on the nose.\u00a0\u00a0 On the palate it is powerful, flavoursome and spicy with soft tannins as a result of its 9 months in American Oak.\u00a0\u00a0 With an ABV of 13.5% the wine gets 87 points and excellent value for money from the Gu\u00eda Pe\u00f1\u00edn and can be purchased directly from the bodega at a cost of 5.95\u20ac. Members awarded an average of 86.9 points \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n

\"Gaby<\/a>

Gaby Ferenczy presnting<\/p><\/div>\n

Raimat in the DO of Costres de Segre is also a bodega which the Society has visited a\u00a0couple\u00a0of\u00a0times and it was from this bodega that Gaby Ferenczy presented the second wine; Castell del Raimat Cabernet Sauvignon 2010.\u00a0\u00a0 Raimat makes all its wines from grapes from its own estate.\u00a0\u00a0 Most of the vineyards are designed for mechanical harvesting which is done at night and it takes only an average of 18 minutes to get the grapes to the press.\u00a0\u00a0 Once alcoholic fermentation was completed the wine was separated from the skins and is then aged for two years.\u00a0\u00a0 The wine is a deep red with violet hues.\u00a0\u00a0 It has a powerful aroma of wild berries such as black cherry and blackberries with a hint of vanilla and chocolate.\u00a0\u00a0 It is an elegant full bodied velvety wine with a pleasant and long aftertaste.\u00a0\u00a0 The wine costs 11.21\u20ac from Casa del Vino in J\u00e1vea, it has an ABV of 13% and the 2009 vintage received 88 points from the Gu\u00eda Pe\u00f1\u00edn while members gave the 2010 89 points.<\/span><\/p>\n

\"Keith<\/a>

Keith Pacey presenting<\/p><\/div>\n

Finally Keith Pacey produced the pick of the bunch, a Marques de Gri\u00f1on, Pago de la Familia in the DO of Dominio de Valdepusa from the region of Castilla de la Mancha.\u00a0\u00a0 \u00a0Aged for 12 months in used and new French Allier oak barrels the wine has a limited production of 18,600 bottles all numbered.\u00a0\u00a0 The grapes for this very special wine have been hand selected and picked almost on a vine per vine basis with the aim to preserve all the character that the single estate terroir has to offer.\u00a0\u00a0 In the glass the wine has a deep purple colour, on the nose intense aromas of black cherries, wild red fruits and spices with notes of cinnamon, tobacco and chocolate. On the palate it expands to reveal a full bodied wine with outstanding depth of fruit, well-structured with round soft tannins.\u00a0\u00a0 The wine scores 93 points in the Gu\u00eda Pe\u00f1\u00edn, costs 22.45\u20ac and has an ABV of 14.5%. \u00a0Members awarded the wine 92.2 points.<\/span><\/p>\n

The Vice President, John Sloggie proposed a vote of thanks to the four Past Presidents for their presentations.<\/span><\/p>\n

\"IMG_6303\"<\/a> \"IMG_6304\"<\/a> \"IMG_6305\"<\/a> \"IMG_6306\"<\/a><\/h5>\n
Society members enjoying dinner and the tasting<\/h5>\n
Text by Gaby Ferenczy and photographs by Margaret and Gaby Ferenczy \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 October 2015<\/h5>\n

\u00a0<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoying pre dinner drinks Restaurant Abiss in Calpe was the venue for the October tasting which on this occasion was a Past Presidents Selection.\u00a0\u00a0 The Abiss is becoming one of the Society\u2019s favoured venues, despite its restriction on numbers which…<\/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\/3781"}],"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=3781"}],"version-history":[{"count":3,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/3781\/revisions"}],"predecessor-version":[{"id":3784,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/3781\/revisions\/3784"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=3781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=3781"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=3781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}