The Taberna de Pedro is a cracking spot to restock on vitamins: tomatoes, asparagus, artichokes, peas, runner beans, green beans, borage, chard, peppers, mange tout, all of the above (menestra), pisto (con dos huevos) – the man is a genius with the green stuff (and if you are short of vitamin C the callos are outstanding).
All cracking sources of nutrition but notoriously tricky pairings, so a nice glass of fino like this one goes down a treat. Topical too – just this week I think they released the new edition of this classic fino.
I haven’t seen that new one yet but this will do. Yeasty, bready and nutty nose, juicy, bity bitter almond palate and a lingering finish.
I have had my moments with mussels, after years of living in Brussels I have become accustomed to bivalves of a certain level. These, red curry notwithstanding, were at that level and this palo cortado was a perfect match.
The Antique range from Fernando de Castilla are some really nice wines. Not VORS but with enough concentration and barrel in them to give them heft without heaviness. My personal favourite is the oloroso, which is just that touch juicier than this palo cortado, but this is a great wine for any kind of pairing, and perfect for a pairing like this with a bit of spice in it. The photo isn’t great but you can see it is a dark amber in color – nice and clear -, a nutty aroma with just a hint of volatile and a nice, clean palate. Sharp, acidic entry, rich nutty flavours, a turn to bitter heat and then a sizzly finish.
Quality wine and top pairing.
Been a hard few days at the coalface and this is just the sort of pick-me-up a fellow needs.
Lovely aromas as soon as the cork popped out of the top of the bottle, a gorgeous old gold colour, buttery mouthfeel and creamy buttery flavours to it too. Really lush, even as it sizzles the saliva out of the old taste buds.
Just what I needed. Absolutely top drawer.
Las Botas is one of the most recent arrivals in the world of the marquistas with some interesting wines including this cracking fino, selected from the Camborio solera.
This one has had a bit of time in the bottle judging by the colour and a suggestion of bitterness on the palate. Nice aromatics – a really mulchy nose of wet haystacks – and a nice sharp zingy start, a savoury, granary bread and bitter almond palate and a long fresh finish.
Cracking stuff – would be interesting to line up some of the different bottlings of Camborio to see how they compare.
After a cracking unfortified Cadiz palomino at the weekend thought that this would be an interesting comparison – an unfortified pedro ximenez from Montilla Moriles and the “basic” wine of the “3 Miradas” project between Alvear and the guys from Envinate.
3 Miradas (“three looks”) is a project aiming to show the potential of dry white pedro ximenez wines and also the impact of terroir. The first “mirada” is this wine – a dry white wine from eight selected vineyards in the style of a Borgougne “villages”. The second “mirada” is a set of six wines, from three different parcels and with and without skin contact, respectively. The third “mirada” is apparently going to be some years in the making – the idea is to show the effect of different kinds of ageing on the wines.
As a starting point you have to say that this is pretty good. I always come at pedro ximenez a little bit predisposed to find it heavy and full of liquorice but this is fresh and light, with a nose of grapey fruit and maybe just a hint of leafy anis, and a sweetish, fruity palate, again with grape written all over it. Maybe just a hint of salinity on the finish.
Overall a nice drinkable white wine – not complex but very nicely done.
They made two whole barrels of this – 1460 bottles of which I just inhaled bottle number 37. Watery gold in colour and pretty easy supping: sweetness suggested and then that french oak and then that salinity. Long finish of salinity, heat there on the tongue. A voyage downhill and South – no need to pedal and nicer weather.
Will never forget asking Alejandro about this wine and him telling me a long explanation about his mum being from France – what he failed to mention was that it had a few months in french oak. But when you drink it is unmistakeable and it works. Especially with that spicey salinity.
Another cracking wine from this brilliant little winery – one to drink by the barrel.
There is an English expression intended to belittle achievements: “a legend in his own lunchtime”. It is a comment on ephemeral glories. The phrase feels completely inadequate in the face of my own lunchtime today.
Today in Taberna Maitea I came face to face with such legends and so quickly that it hardly seemed real: Carta Blanca, Fino Caribe, Manzanilla Pochola, PX Viña 25, and the legendary Amontillado la Botaina. Dinosaurs that once ruled the earth and even in fossilized form are like a jeep ride through jurassic park. In addition there was the Callejuela manzanilla madura, the Viejo C P palo cortado and a mystery 2016 from Miraflores, all of them ourstanding, but still …
I should say right away that this was not an everyday lunch at the bar (although they have a great list these wines are not generally available). All I can do now is express my sincere thanks to Nico for such an outstanding lunch (the food was also brilliant – just see below) – notes of the wines will follow when I come down from the clouds.