DISQUS

Gabriella,

I would be happy to talk about the differences/similarities that I see between my California/Paso Robles region and Ribera vs Rioja. I consider my wine to be in the 'Crianza' style- 10-12 months in oak, total aging about 24 months. The differences with the two Spanish regions I have found have to do with the concentration of fruit and the extraction of tannins. Many of the Riojas in this short aging are lighter in style than the Ribera that have more concentration of fruit and tannin. I have had Riojas that have more new oak ('new world style'), but still do not have a lot of fruit concentration. The fruit that I source from Paso Robles tends to make wine that is pretty concentrated. This year I also brought in fruit from a hilside in Sonoma County California. The wine from this vineyard is not as concentrated and has more 'bright fruit' to it- red raspberries vs blackberry that I get from the Paso vineyard. Where I am going is that I think the differences are due to temperature, growing time, soils. But there are also links and similarities, possibly due more to the growing season/temperatures of the regions.

Don't know if this makes sense or what others have experienced-would love to hear!

Keep up the good reporting on Riojas both of you!
The Mustang Winemaker

Excellent! I agree with all you have said. One of the biggest things I see, that many in the US don't know, is what the predominant varietal is because 'here' most wines have the varietal on the label because we have not 'regionalized'. Just like many people in the US don't know what the varietal is for Burgundy.........movies can only do so much!
It is sad that Rioja has become a benchmark, but I feel that Spain is doing an excellent job getting/promoting their 'other' regions. I now can say Ribera Del Duero or Toro, and people know what I am talking about as to region and varietals. Being a California Tempranillo producer my wine is often compared to Rioja which is not always a good thing as you referenced above. And in fact it tends to be more Ribera 'style'. This seems to happen in the US competitions. Ah, the education goes on...........
Can't wait to see what you find and to break out a few Riojas here to comment on!

Me too, please-I will get you on my site right now-How do I get a shirt?
The Mustang Winemaker-Penny

<a href="http://www.coralmustang.blogspot.com ">Tempranillo Tango

Gabriella-Thank you for the Portuguese recipe site- I love Portugal and the food and the wines- can't wait to get back there! As far as the bag of Lays- I have done them! I also like the decadence with the commonality- very fun. But I do prefer the thicker cut or homemade.
I am going out later to see if I can locate some Espumante-wish me luck!

I like blue Curacao- it's kind of fun to make sparklers different colors. Another favorite is blood orange juice- great color and I like the bit of raspberry note that the juice gives. I like the lemon sorbet idea, will have to give that a try since my Meyer lemon tree is just about ready to be picked.

I'm going to check the podcast out about blogging- it has inspired me to try to keep up!

Being a lover of sparklers and an 'ex-pat' from a sparkler winery, I am going to seek out Espumante! I am sad that I didn't try any when I was in Portugal a few months ago.
My favorite pairing is potato chips topped with caviar and creme fraiche. Next favorite is fresh strawberries and a salty hard cheese. You are correct in saying that this is a wine that can go with so many foods and it is just plain fun to drink anytime.
Cheers!

I had to chuckle along with el jefe as another New Spain, er, um, Californian. This will be a tough decision since there are Rhone, Bordeaux, Spanish, Italian, Portugal grape varietals all around and in close proximity- though I suppose the area I am in is best known for, you guessed it, Pinot noir! I will be in San Francisco at a seminar, but maybe there will be great find there!

Wow, I wish more people would look at wines in their own 'light' and not what a wine critics 100pt score is. Unfortunately with so many wines out there it is hard not to look to these professionals. I love your '100 pt' score- did it please your palate and measure up to what you feel that wine should be, your own benchmark.

As a winemaker and owner of a small winery these scores can sometimes be frustrating. The same wine to three different critics and the scores can have a wide range of scores. This means that wineries have to pick and choose who they send their wines to....

My greatest pleasure is to enjoy wine and see others do the same- no fancy words, or that it just got a 93 from Parker- but that it is made well, can be consumed when you want it which is usually soon after purchase, food friendly, and people friendly. Wine is for enjoyment whether that be watching the rain at home alone or with a group of your best friends over a great meal.