{"id":7367,"date":"2020-02-23T09:59:20","date_gmt":"2020-02-23T09:59:20","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=7367"},"modified":"2020-10-13T08:26:44","modified_gmt":"2020-10-13T08:26:44","slug":"tasting-20-january-2020-restaurante-la-senia-denia","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/tasting-20-january-2020-restaurante-la-senia-denia\/","title":{"rendered":"Tasting 20 February 2020 – Restaurante La Senia, Denia"},"content":{"rendered":"
\"\"<\/a>

Enqrique being welcomed by Malcolm<\/p><\/div>\n

50 Members and 12 Guests plus 2 speakers enjoyed an interesting presentation by Enrique Garcia, Sommelier of the Michelin two star restaurant Bon Amb, Javea. He presented 5 wines from among the 1,500 bottles in cellar of Bon Amb.<\/p>\n

As Ma\u00eetre \/ Sommelier,Enrique has worked in some of the leading \u00a0restaurants and hotels in our area, like the Swiss Hotel, Villa Mediterr\u00e1nea, Ca Pepe, Club N\u00e1utico Moraira, Castell de La Solana, El Pegol\u00ed, etc\u2026<\/p>\n

Note: We have inserted below the prices we have found from online sellers, to which transport might have to be added.<\/p>\n

 <\/p>\n

\"\"<\/a>WINE 1 Paloma Minguez Espumosa. DO Utiel\/ Requena. <\/strong>80% Macabeo\/20% Chardonnay. Alcohol11%\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a08.25\u20ac- 11.75\u20ac<\/p>\n

Appearance: Yellow, with greenish notes and fine, small bubbles.<\/p>\n

Nose: White fruits (Apple and pear), hint of citric fruit and flowers.<\/p>\n

Taste: Fresh, floral, slightly acid and long aftertaste.<\/p>\n

\"\"<\/a>WINE 2 Ca\u00f1ada Paris white 2017. Bodegas Baldovar DO Valencia. <\/strong>Mersequera 100%. Alcohol 11.5%\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 12.50\u20ac<\/p>\n

One third of time in each of: Stainless Steel, Amphorae and French oak barrels. Grown at about 1,000m altitude. Production 5,000 bottles.<\/p>\n

Appearance: Clear light yellow<\/p>\n

Nose:Intense aroma of white and yellow fruit.<\/p>\n

Taste:Fresh and lively. Floral, fruity and very mineral taste with a degree of acidity and delicious persistence.<\/p>\n

\"\"<\/a>WINE 3 Les Prunes Rosado.Les Filles de Amalia, Celler de Roure. DO Valencia<\/strong>. 100% Tinto Mando.\u00a0 Alcohol 11.5%.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10.30\u20ac-11.00\u20ac<\/p>\n

The label says \u201cBlanc de Mand\u00f3\u201d because it is made as a white wine with red grapes. It says \u201cVi verge\u201d because it is not pressed and it says \u201cRosat\u201d because it turns out that this white wine is pink. Fermentation starts in stainless steel and ages for 6 months in buried 2,880 litre clay jars.<\/p>\n

Appearance: Pale rose<\/p>\n

Nose: Fresh red fruit<\/p>\n

Taste: Fresh with a delicate flavour of wild plum that has not ripened.<\/p>\n

 <\/p>\n

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

WINE 4: Nodus- Summun Tinto Reserva 2016. Finca El Renegado.DO Utiel-Requena<\/strong> 14%.Production 6,000 bottles.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 9.90\u20ac<\/p>\n

The potency of the Tempranillo, the roundness of the Merlot and the character of the Cabernet Sauvignon have been perfectly blended to make this exceptional wine. 14 month in French oak.<\/p>\n

Appearance: Garnet red wine with tile tones<\/p>\n

Nose: clean aroma with notes of spices, smoked and ripe pepper<\/p>\n

Taste: velvety and round taste with long permanence in the mouth.<\/p>\n

 <\/p>\n

\"\"<\/a>WINE 5.Rodriguez y Sanzo Tinto 2017, Bodegas Rodriguez Sanzo. DO Toro.<\/strong> 100% Tempranillo. 14.5%.Production 3,000 bottles.\u00a0\u00a0 22\u20ac-30\u20ac<\/p>\n

The grapes are harvested in boxes. Aged in old whiskey barrels for 18 months. Whiskey removes much of the tannin from the new barrel, so the barrels do not harden the wine and allows long aging. The trace of whiskey in the barrel adds a delicious complexity to the wine.<\/p>\n

Appearance: Deep, rich red.<\/p>\n

Nose:Very aromatic with hints of ripe black fruit, spices and chocolate.<\/p>\n

Taste: Well-structured with very fatty, sweet tannins. Plenty of body and a fine finish.<\/p>\n

Rod Anderton gave an interesting Vote of Thanks to Enrique.<\/p>\n

Average points awarded by attendees:<\/strong><\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Paloma Minguez Espumosa \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 82.1<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2017 Ca\u00f1ada Paris \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a080.3<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2018 Les Filles de Amalia Les Prunes\u00a0\u00a0\u00a0\u00a0\u00a0 83.8<\/p>\n

4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2016 Summun Nodus \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 86.8<\/p>\n

5\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2017 Rodriguez y Sanzo Tinto \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a089.3<\/p>\n

 <\/p>\n

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

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

With thanks to Tony & Cherry Cabban for text and images and Malcom Baker for images<\/p>\n","protected":false},"excerpt":{"rendered":"

50 Members and 12 Guests plus 2 speakers enjoyed an interesting presentation by Enrique Garcia, Sommelier of the Michelin two star restaurant Bon Amb, Javea. He presented 5 wines from among the 1,500 bottles in cellar of Bon Amb. As…<\/p>\n

Read more \u2192<\/a><\/p>\n","protected":false},"author":7,"featured_media":7361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[26,27],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7367"}],"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=7367"}],"version-history":[{"count":16,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7367\/revisions"}],"predecessor-version":[{"id":7399,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7367\/revisions\/7399"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media\/7361"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=7367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=7367"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=7367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}