While this area of northwestern Spain located less than an hour from Barcelona is known for Cava, Spanish sparkling wine, today’s wine is no bubbly. It’s a blend of Cabernet Sauvignon and Merlot and is organic. Sheep fertilize its vineyards. While the tiny winery was founded in the 1930s, the area has been producing wine since the Eighteenth Century. You may want to visit the winery, its tasting room and meeting rooms and stop by the nearby Mediterranean Sea. Today’s companion wine is a non-organic inexpensive rosé from the Garnacha (Grenache) grape grown in Navarra, Spain.
Let’s start by quoting the marketing materials. Description : This fine rosé features Cabernet Sauvignon with Merlot in support. Penedès does a terrific job with these international varieties in their red wines, so it's not surprising that their rosé versions are equally compelling. Look for raspberry, citrus and cherry aromas and flavors. Just barely off-dry, the acidity brings a pretty balance to this wine. Enjoy it with spring and summer meals. Our Quality Assurance Laboratory has determined that this organic wine contains 30 mg/L of free sulphur. And now for my review.
At the first sips this wine tasted dark for a rosé. I was afraid that it was spoiled, It wasn’t. The initial meal centered on fried, breaded turkey breast. In response the rosé was mouth filling and tasted of by no means unpleasant slightly burnt caramel. With the side of squash it had strong acidity and tasted burnt. Fresh strawberries for dessert rendered this wine very long and mouth filling.
The next meal was a barbecued chicken leg with the skin on. Now the rosé tasted of citrus and dark cherries. It was a bit sweet. When it met the accompanying potatoes roasted in chicken fat it did a fine job of cutting the grease but the wine’s taste was hardly memorable. With cold beets in lemon and olive oil this rosé became a shadow of its former self.
My final meal started with zucchinis stuffed with brown rice, ground beef, cumin, and Middle Eastern spices. Now the rosé was long and rather sweet. It tasted too burnt for a rosé. When it met the main dish, a store-bought shepherd’s pie, the wine’s strawberry taste tried to fight through the burnt taste but was unsuccessful. I doused the dish with some Louisiana-style hot sauce and the wine expanded to extinguish the fire.
For my first cheese I tried a Muenster. In response to this bland item, the wine was dark but refreshing. When paired with something tastier, a goat’s milk cheese covered in spicy bruschetta, I got dark cherries. It was dessert time so I grabbed some frozen custard pie containing wild blueberries in a buttery crust. The wine’s burnt taste was gone as was almost everything else.
Final verdict. This wine was definitely hit and miss. I won’t buy it again. Actually it was about the least rosé of any rosé that I tasted in a long, long time. But that wasn’t the problem.Access the companion wine A Wine Lover's Weekly Review Of $10 Wine - A Rosé From Navarra, Spain
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to Italian travel www.travelitalytravel.com
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