Fino el Pato Especial

One for fans of Montilla Moriles here: the “Special Duck” from Bodegas Luque. As the label says, it is a fino en rama without clarification or filtration. (Since the explanation is redundant I assume they must be trying to make a point.)

The wine certainly comes across as rough and ready – incredibly pungent and meaty, with a big heavy texture and flavours like chewing a ham bone and a stick of bitter liquorice. There is salinity too but not a lot of zing or definition. To be honest not really my cup of tea but you can’t deny it has character.

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Riodiel Condado Viejo

The second wine from this bodega in el Condado de Huelva that I have tried. Whereas the Espinapura could almost fool you into thinking it was a fino, however, this traditionally aged wine was quite a different beast. 

It is a 100% palomino aged for over 20 years which is fully dry but seems rich on the nose and the palate. There is quite a lot of Christmas cake aroma and flavour – tending towards burnt Christmas cake – but there doesn’t seem to be much noticeable salinity. Maybe as a result it comes across as a bit heavy and its 18% alcohol seems very noticeable.

Bags of flavour but maybe missing the elegance of its cousins further South. 

Monge en rama 

Not a sherry this one, but a palomino fino aged in solera under flor at the mouth of the Guadalete, a trib of the Guadalquivir that meets the sea at Puerto de Santa Maria. Not clear to me why this isn’t under the DO – the bodega’s address is in el Puerto as well. 

There is a little bit of reduction/farmyard on the nose which is a bit off putting and you don’t get much pungency, then again on the palate the salinity is restrained, there is a little bit of fruit to it but not much punch, bite or power. 

File this one under interesting I think. 

Palomino fino en rama Tosca Cerrada

Was in Taberna Verdejo for a quick bite of lunch (some fantastic migas and an even better panna cotta) and bumped into a nice chap from the business who happened to be supping on this. I have actually had it before – the first time I had it blind in Surtopia – but I must admit that my curiosity was piqued by a recent review I had read and wanted to give it another look.

It is of course named after one of the major types of albariza and is “by” Delgado Zuleta and “for” Mario Rovira – an experimental catalan winemaker who is said to be experimenting with biological ageing of his own palomino at his bodega in el Bierzo in Northwest Spain (Akilia). This one is from Cadiz, however, and is an unfortified 100% palomino fino with seven months in manzanilla botas – of which three or four months are under flor. (As an aside, it strikes me that the label “palomino fino en rama”, containing as it does the words “fino en rama” could be considered a bit misleading.)

A shade darker than I remembered it – whereas I expected a more radiant green gold this seemed slightly darker. As with the first time I found it had plenty of fruit, calcium and herbs on the nose – if anything this time it seemed even more herbal-  but on the palante the fruit and herbs took over a little. Really meaty texture to it and maybe could do with just a touch more acidity.

Overall I found it a little bit heavy and lacking in structure, but no doubt that is tasty stuff.

 

 

Don PX 2008

  

This is the kind of sweet wine that I struggle with – there is fruit there in the nose but on the palate it is sugar heavy and sticky. Above all heavy – just seems to have a syrupy profile and texture that I find hard to deal with. It is incredibly rich stuff, no doubt, and maybe it just isn’t a good fit for a man of my ascetic tastes. 

Fino Tio Mateo 


After all this manzanilla I thought I would go fino tonight and this one by Marques del Real Tesoro (like Valdespino, part of the Grupo Estevez) intrigued me.

Two things caught my attention:  an interesting Elmundovino piece about a Supreme Court judgment permitting the use of the phrase “low in histamines” (although the current label makes no mention); and the Estevez website’s intriguing claim that it is the first wine in Spain made using the “Estevez method“. In fact really there is only one issue, because it turned out the Estevez method was developed to eliminate the histamines from the wine. But that only made me more intrigued: why would you seek to eliminate the Histamines? Are people actually allergic to sherry?  Given that I had never heard of anything being low in histamines it seemed an odd marketing ploy to say the least.

In fact it appears that there is indeed a small percentage of the population (below 5%) that apparently do react badly (may suffer headaches and other allergy symptoms) to consumption of food and drink of different kinds (not just sherry but everything from champagne to strawberries). As such, while only a small percentage of that small percentage would have such a reaction to sherry, by eliminating the histamines you would be able to just about truthfully say that your sherry is “less likely to give you a headache”. (Which also explains the opposition to the marketing: the sector in general was understandably unimpressed by the suggestion that their wines were riddled with unhealthy histamines.) I wonder why they don’t say it on the label any more?

Anyway, the wine is also perfectly nice. It is a watery/hay bale gold and has a mineral, yeasty nose. It is zingy on the tongue – real bite and tingle to it and is thick in texture, and then developes a salty almond, nutty flavour.

I just can’t help wondering what it might be like with histamines.