El Tresillo in A Fuego Negro

Had a very enjoyable few days in San Sebastian earlier this summer and of course hit the old town in pursuit of pintxos. Cracking fun albeit hard on the elbows, and even more so if, like me, you run into friends from Jerez everywhere you turn. Some of them were humans – and it was cracking to see them – and some were liquid and wonderful.

Because this is a wonderful wine, no question, and it was a joy to see it hastily tagged onto the end of a chalkboard in A Fuego Negro – the only sherry there and you would have to applaud the taste of whoever squeezed it in.

It is the finest of amontillados – packs complexity and nutty, savoury flavour in the most ethereal of shapes – really lovely. In fact it is one of the finest of wines full stop.

Was a great moment when we saw it on the list and the reverential enjoyment of this beautiful wine made for a really enjoyable oasis of calm in a frenetic lunchtime.

Vinos de la feria

Been a cracking couple of days down in Jerez in and around the Feria de Jerez and I didn’t want to let it go by without a word or two about the wines we drank there.

I must admit to a bit of trepidation at the title of the post, because “vino de feria” is not the most complimentary way to describe one of the wines from Jerez by any means. This is not a wine fair, nor a wine tourist destination. You are not going to find many unique wines or experimenta of any kind. It is a massive event, of mass consumption and not a lot of earnest appreciation (a significant proportion of the fino that gets drunk is mixed with lemonade if that gives you an idea). In fact, almost every serious wine tasting with a bodega from the region in Madrid used start with a “these are not vinos de feria” or similar.

Having said that, what else can you call a post about the wines you drank at the feria?

First up, the one wine you are guaranteed to have a drink of at the Feria is Tio Pepe. Ironically it is pretty scarce in Madrid – even in its en rama version – but it is massive worldwide and a hegemon in Jerez. A mate was telling me it was available in 90% of the casetas at the feria and I believe them. Not that there is anything wrong with that, or with the wine. Just saline enough, nutty enough and juicy enough, served cold in little bottles, it is a perfect little freshener and cracking foil for the ham and tapas on offer from every side. Gonzalez Byass also have one of the essential casetas to visit – really top drawer.

The champion caseta of this year’s feria, however, was the sensational “Trasiego”, complete with shades made from sarmiento and a glass bar filled with 600kg of albariza. Really top class decor and top wines from Bodegas Lustau: we had fino la Ina and amontillado Botaina (they had run out of Papirusa, to the disappointment of our crew which was heavily stacked with Sanluqueños).

While I was at the “cachivaches” with my kids in the “calle del infierno” (the funfair – really not that bad!) the same crew found the bargain of the feria: Amontillado de Harveys in the caseta of Bodegas Fundador for only €15 a bottle. I hope they enjoyed it. Really. (The churros and chocolate were excellent anyway.)

The class act of my feria was to be found later that evening – a glass or two of Gobernador in the caseta of my good friend Juanma Martin Hidalgo, of Bodegas Emilio Hidalgo. Delicious wine just begging for a dish of callos as an accompaniment.

Overall no complaints from me on the liquid refreshments. The feria is not your venue for high end or cutting edge wines but there is nothing wrong with these wines (I have been in a few supermarkets where they would have been a very welcome sight indeed) and there is something joyous in the absolute ubiquity of fino (and in seeing everybody swig it down). More than anything, there is a real sense that this is a fino’s natural habitat, and it is much fun hunting them in the wild.

La Bota de Amontillado 37 – “Navazos”

This is really quite superb. It is one of the wines from the time when I really started to pay close attention to the outstanding wines of Jerez. Hot on the heels of the outstanding Bota de Palo Cortado 34 – Pata de Gallina, this may have been the very first amontillado I drank in awe and wonder.

Can’t believe it was over six years ago, because drinking this it seems like yesterday. A gorgeous colour, more amber than the chestnut of the palo cortado, and what a nose – sea air of iodine and salt and freshness – almost pine needles. Then on the palate it is acid fine, stingingly saline and with flavours of bitter, burnt nuts and unbaked dough – those tight knots of unbaked dough you find in underbaked buns. Slightly astringent on the finish – tobacco that dries the mouth even as the salinity waters it. That astringency is the only bum note for me but it certainly adds to the complexity.

It is a true thoroughbred too. As the Equipo Navazos ficha explains, from the third criadera marked “M. Pda” (“Manzanilla Pasada”) in the bodega of Rainera P. Marin, legendary source of La Guita.

I still have some bottles of the 34 (reimported from the UK, amusingly enough) but this was my last 37 and I am sorry to see it go (because now it is open, go it will). What an outstanding wine. More, please!

El Tresillo (November 2018)

The bar of Angelita Part II and more pure quality. Emilio Hidalgo’s world class amontillado fino.

Intrigued to see the back label – it used to be that to work out the saca you had to decipher the lot number but now the month and year are proudly displayed – November 2018 in this case. I for one think it is the right move – more transparent, more information for us nerds, and a recognition of the fact that the wine changes both in barrel and bottle – even an amontillado like this one.

Not that this wine seems to change. Consistently one of the most elegant wines from Jerez, it has a silky feel and beautifully fine profile with layers of granary bread, nut and hazelnut aromas and flavours.

A timeless classic, dated.

La Botaina de Domecq in Corral de la Moreria

This wine was pretty nearly perfect. Fine, elegant, sharp but soft and slippy, flavourful and such flavours: an array like the frayed edge of a persian carpet – one of the ones you can imagine flying on. Caramel, nut, burnt nut, burnt caramel, black treacle, black coffee, toffee …

This is a legend of a wine and one that deserves its billing too. Absolutely superb, and yet another reason to one of the great places in Madrid, one of the only places where you could try wines like this: El Corral de la Moreria.

Mucha arte, as they say.

Lunch with Bodegas Tradicion in Taberna Palo Cortado

It is one thing to have an overdose of gainful employment and a backlog of posts, but it is quite another thing to fail to acknowledge an absolutely cracking lunch like the one I had with the guys from Tradición in Palo Cortado at the end of June.

We kicked off with a “martini” made with Salcombe gin and fino and there were bubbles and a superlative Amontillado to finish, but the stars of the lunch for me were the finos that came in between. First and foremost a bottle of the May 2013 saca of the Tradición fino, a little bottle of the fino bottled for Mugaritz and a magnum of the November 2017.

Really fascinating to see that 2013 again. The only other time I had tried it was at a superb vertical tasting of all the sacas at Reserva y Cata in Madrid in November 2016 and even then I remember the complexity and additional dimension it had. A year and a half longer in the bottle and there was caramel softness to it, and a bitter almond and butter feel to the flavours. Really fascinating and almost enough to make me want to keep a bottle for a few years (if it were not for the ease with which the November 2017 were slipping down). One day I will invest in a cellar that is far enough out of reach to protect the wines from erosion.

For the time being all you can do is give thanks that wines like these are being made year after a year and at such a high level. It certainly makes for a brilliant lunch.

 

Amontillado el Fossi in Fismuler

I said I would be back and when it comes to having an enjoyable lunch with nice wine I can generally be relied on. Cracking little list here at Fismuler and the food is cracking too.

There has been a lot of chat this week about sherries with a sense of place and El Fossi is exactly that. A uniquely fine, punchy amontillado that is absolutely a product of its unique habitat a patch of albariza to the South of Jerez, a mere 7km from the sea but 100m above the aforementioned briney called Finca Matalian.

I have written about this little beauty quite a bit and you can see the posts here. Suffice it to say that it is killing it with this clam and artichoke rice right here.

Terroirpower right enough.