{"id":7160,"date":"2019-11-25T18:00:05","date_gmt":"2019-11-25T18:00:05","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=7160"},"modified":"2020-01-23T19:52:11","modified_gmt":"2020-01-23T19:52:11","slug":"tasting-21-november-2019-restaurante-canali-javea","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/tasting-21-november-2019-restaurante-canali-javea\/","title":{"rendered":"Tasting 21 November 2019 – Restaurante Canali, Javea"},"content":{"rendered":"
\"Thamar<\/a>

Thamar Kolsteran<\/p><\/div>\n

A new venue for the CBWS,\u00a0 55 members gathered at Restaurant Canali to savour the wines presented by Casa del Vino, Javea.\u00a0 The food was delicious and beautifully prepared and the five wines provided a superb accompaniment and talking point throughout the evening.\u00a0 President Maureen Holiday introduced the meeting and Vice President Tim Fawle welcomed Thamar Kolsteran from Casa del Vino who gave us an informative and very enjoyable presentation of their chosen wines.\u00a0 She explained that her brief had been to select different wines of high quality from regions other than our local DO’s such as Valencia and Alicante.<\/p>\n

\"Pardevalles<\/a>

Pardevalles Albarin 2018<\/p><\/div>\n

WINE 1\u00a0 Pardevalles Albarin 2018 (\u20ac7.50 )<\/p>\n

This fresh, fruity, full bodied white wine was an unexpected surprise for many of us who had assumed that it was produced from the well known Albire\u00f1o grape.\u00a0 No such thing.\u00a0 The Albarin Blanco grape is totally unrelated to Albire\u00f1o and was on the verge of extinction until the technical team at Pardevalles decided to push for its development\u00a0 They are now successfully producing this unique wine in Castilla y Leon, harvesting at night and aging on fine lees for 2 months.<\/p>\n

Appearance:\u00a0 Bright and luminous, light yellow colour with greenish hues.<\/p>\n

Nose:\u00a0 Fresh exotic fruits, herbal nuances typical of the grape variety.<\/p>\n

Palate:\u00a0 Fresh, acidic, fruity medium bodied with a long and persistent finish.<\/p>\n

 <\/p>\n

\"Priorato<\/a>

Priorato de Razamonde Treixadura 2018<\/p><\/div>\n

WINE 2 Priorato de Razamonde Treixadura 2018 (\u20ac12.50)<\/p>\n

Refined and smooth, the white Treixadura grape is regarded as the jewel of the Ribeiro vineyard. \u00a0This monovarietal is unusual as the majority are generally mixtures made with other native varieties.\u00a0 This example is particularly well balanced, displaying all the finer qualities of this local grape.<\/p>\n

Appearance: Clean, bright, straw yellow colour.<\/p>\n

Nose:\u00a0 Intense, complex and elegant.\u00a0 Peach, pear, tangerine and melon with floral hints.<\/p>\n

Palate:\u00a0 Well structured, intense and fruity.\u00a0 Light citric finish adding freshness and persistence.<\/p>\n

 <\/p>\n

 <\/p>\n

\"Brezo<\/a>

Brezo de Gregory Perez 2018<\/p><\/div>\n

WINE 3\u00a0 Brezo de Gregory Perez\u00a0 2018\u00a0 (\u20ac8.50)<\/p>\n

Gregory Perez is one of the most talented winegrowers working in the DO Bierzo. \u00a0His goal is to express the Bierzo terroir as vividly as possible by working only with native grapes and utilizing natural winemaking methods.\u00a0 Brezo Tinto is comprised of mostly Mencia (90%) with a small percentage of Garnacha Tintorera, fermented with wild yeasts.\u00a0 The results are wines that show an uncommon sense of purity and elegance not often associated with this region.<\/p>\n

Appearance;\u00a0 Deep red colour with hints of violets.<\/p>\n

Nose:\u00a0 Pomegranite, strawberry, raspberry, black licorice, floral notes.<\/p>\n

Palate:\u00a0 Juicy, soft texture, velvety, fresh.<\/p>\n

 <\/p>\n

\"\"<\/a>WINE 4 Rayos Uva 2018 Bodegas Olivier Riviere\u00a0 (\u20ac9.95)<\/p>\n

This D.O.C Rioja comprises 45% Tempranillo, 30% Graciano and 25% Garnacha. \u00a0The winemaker hails originally from France and this wine is aged on the lees in stainless steel tanks and in foudres (large wooden casks).\u00a0 The result is a delicious wine, fresh and smooth and with its own distinct personality.<\/p>\n

Appearance:\u00a0 Cherry red with medium intensity.<\/p>\n

Nose:\u00a0 Very fresh fruit, grapes, strawberries, green cherries.<\/p>\n

Palate:\u00a0 Fresh on the tongue, lots of flavour, easy to drink, good acidity.<\/p>\n

 <\/p>\n

 <\/p>\n

\"WINE<\/a>

WINE 5 Arrocal Passion 2016<\/p><\/div>\n

WINE 5 Arrocal Passion\u00a0 2016\u00a0 (\u20ac11.50)<\/p>\n

From D.O. Ribera del Duero, this wine is made from 100% Tempranillo sourced from 30- year- old trellis vines.\u00a0 The harvest is manual and fermentation, when the skins are kept in contact with the must, lasts for 15 days.\u00a0 The wine is then aged for 12 months in 80% French and 20% American oak with a minimum 12 months aging in bottle, The result is an intense, velvety and harmonious mouthful.<\/p>\n

Appearance:\u00a0 Intense ruby red, bright and clear.<\/p>\n

Nose:\u00a0 Black forest fruits, blueberries, blackberries, spices and cloves.<\/p>\n

Palate:\u00a0 Soft tannins, velvety feel, earthy, full bodied and well balanced.<\/p>\n

 <\/p>\n

Gordon Sellars gave the Vote of Thanks and made special mention of the restaurant staff who had performed magnificently.\u00a0 He summarised the wines we had tasted and reserved his highest praise for Arrocal Passion, describing it as a Prince of Wines.<\/p>\n

Maureen rounded off the meeting and invited applications for the post of Vice President in 2020.<\/p>\n\n\n\n\n\n\n\n\n
Wine<\/strong><\/td>\nPrice<\/strong><\/td>\nAverage Score<\/strong><\/td>\n<\/tr>\n
2018 Pardevalles Albarin, 100% Albarin<\/td>\n7.50\u20ac<\/td>\n86.0<\/td>\n<\/tr>\n
2018 Priorato de Razamonde, 100% Treixadura<\/td>\n12\u20ac<\/td>\n83.8<\/td>\n<\/tr>\n
2018 Brezo de Gregory Perez<\/td>\n8.5\u20ac<\/td>\n83.2<\/td>\n<\/tr>\n
2018 Rayos Uva<\/td>\n9.95\u20ac<\/td>\n84.5<\/td>\n<\/tr>\n
2016 Arrocal Pasion<\/td>\n11.5\u20ac<\/td>\n88.4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"\"<\/a> \"\"<\/a><\/p>\n

 <\/p>\n

With thanks to Caryl Skelton for the words and David Leay for the Images<\/p>\n

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

A new venue for the CBWS,\u00a0 55 members gathered at Restaurant Canali to savour the wines presented by Casa del Vino, Javea.\u00a0 The food was delicious and beautifully prepared and the five wines provided a superb accompaniment and talking point…<\/p>\n

Read more \u2192<\/a><\/p>\n","protected":false},"author":7,"featured_media":7147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[20],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7160"}],"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=7160"}],"version-history":[{"count":2,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7160\/revisions"}],"predecessor-version":[{"id":7162,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7160\/revisions\/7162"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media\/7147"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=7160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=7160"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=7160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}