Iiwayini zaseSpain: Ngcamla Umahluko Ngoku

Umfanekiso ngoncedo luka-E. Garely

Kutshanje ndiye ndafumana ithuba lokwaziswa kukhetho lweewayini ezikhethekileyo nezimnandi ezisuka eSpain.

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IKlasi yoBugcisa yayikhokelwa nguAlexander LaPratt obeyiSommelier eLe Bernardin, DB Bistro Moderne, kunye neFrench Laundry kunye nentloko uSommelier yeChef uJean Georges Vongerichten. Ngo-2010 uLaPratt waphumelela i-NY Ruinart Chardonnay Challenge (umcimbi wokungcamla ongaboniyo). Ngo-2011 uLaPratt wakhethwa njengeyona Sommelier iBalaseleyo eMelika kukhuphiswano lweAmerican Sommelier Association kwaye yabekwa kwindawo yesibini kwiChaine de Rotisseurs Best Young Sommelier National Finals.

Imagazini yeWayini kunye neMimoya ifumene iLaPratt njengeyona "yeyona Sommelier iNtsha" (2011), kwaye wayemele i-US kweyona Sommelier iBalaseleyo kuKhuphiswano lweHlabathi eTokyo (2013). Ngo-2014 wayengumntu wama-217 ukuba aphumelele uviwo olunqwenelekayo lwe-Master Sommelier. 

Alexander LaPratt, Master Sommelier

LaPratt lilungu L'Order des Coteaux de Champagne, wafumana Diplome d'honneur ukusuka Academie Culinaire de France, lilungu lebhodi umseki kunye nondyebo The Best Sommelier kwi US Organisation. Ukongeza, uLaPratt ungumnini-ndawonye we-Atrium DUMBO yokutyela (i-Michelin ecetyisiweyo), kwaye umamkeli weMbasa eBalaseleyo yokuGqwesa kuMboni weWayini (2017, 2018, 2019). Ukwalilungu leFaculty yeZiko leMfundo yeCulinary.

IiWayini zaseSpain (ziCuliwe)

1. 2020 Gramona Mart Xarel·lo. Organic rose iwayini. YENZA iPenedes. Iindidi zeediliya: Xarel-lo Rojo.

Usapho lakwaGramona laqalisa ukugqogqa iiwayini ngomnyaka ka 1850 xa uJosep Batlle wayephethe isidiliya sosapho lwasekuhlaleni. U-Pau Batlle (unyana kaJosep) wayekwishishini le-corrk yewayini kwaye waqala ukuthengisa iidiliya kunye newayini ezenziwe nge-La Plana kubavelisi abahlwahlwazayo e-France ababejongene nokonakala kwe-phylloxera.

Ngomnyaka ka 1881, uPau wathenga isidiliya iLa Plana, waqala uCeller Batlle eqonda ukuba iXarel.lo, umdiliya wemveli wase Catalunya, waba negalelo ekuthengiseni kwakhe iwayini eFransi ngenxa yesakhono sayo sokwenza iwayini ezihlwahlwazayo. Namhlanje izidiliya ziqhutywa nguBartomeu kunye noJosep Lluis, bemisela iicuvees ekuqatshelwe zona umhlaba. 

Iwayini ezenziwe eGramona zifuywa ngokwendalo (CCPAE) kwaye iihektare ezingama-72 zilinywa ngokwendalo (iDemeter). Intsapho ikhuthaza ukuzinza kwiimveliso zabo ngokunciphisa i-carbon footprint yabo ngokusebenzisa amandla e-geothermic kunye nokuphinda kusetyenziswe onke amanzi asetyenziswa kwi-estate.

Iwayini ezisuka eGramona zineavareji yokuguga ende kunayo nayiphi na enye iwayini ehlwahlwazayo evela eSpain. Amashumi asibhozo anesithandathu eepesenti zewayini ezihlwahlwazayo eziveliswa eSpain zikhutshwa emva kweenyanga ezili-9 kuphela ngelixa eGramona iwayini zibudala ubuncinane beenyanga ezingama-30. Imihlaba e-Alt Penedes ubukhulu becala yi-limestone yodongwe ngelixa umhlaba okufutshane nomlambo i-Anoia ugcwele i-alluvial, kwaye umhlaba okufuphi nentaba yaseMontserrat ubukhulu becala.

Ukusuka kwizidiliya ezilinyiweyo zeCavas Gramona, i-varietal ebomvu, i-Xarel-lo, ikhula iidiliya ezibandayo ezifakwe kwiiyure ezingama-48 ukukhupha i-rosy hue ethambileyo esikhumbeni. Oku kulandelwa kukubiliswa kwiitanki zentsimbi engenasici phantsi kobushushu obulawulwayo. Ukusuka kwiitanki iwayini ingena ebhotileni.

Emehlweni, upinki ophaphathekileyo onamagqabantshintshi. Impumlo yonwabile ziziqhamo ezichuliweyo nezintsha, zinika inkalakahla impumlo egudileyo, ingqukuva, ithambileyo, amava anomzimba ophakathi kunye neasidi ephakathi. Ithambile empumlweni nakwinkalakahla, inika iingcebiso ngepesika, iqunube, kunye nerhubha. Ukugqitywa kunika iasidi, kunye nokutsha kunye neengcebiso ezihlala zihleli zepepile epinki. Yenza i-aperitif eyolisayo, kwaye iya kuhambelana ngokugqibeleleyo ne-tapas, i-Caribbean okanye i-South American cuisine.

2. 2019 Les Acadies Desbordant. Ifama ngokulinganayo. Iindidi zamadiliya: 60 ekhulwini Garnatxa Negra (grenache), 40 ekhulwini Sumoli.

UMario Monros waqala i-Les Acacies njengendawo encinci yokuzonwabisa yewayini ngo-2008 e-Avinyo (emantla eBages Plateau) kumphakamo oyi-500 m. Indawo yokuvelisa iwayini isasazeke kwiihektare ezili-11 engqongwe ngamahlathi ompayina, i-oki, i-holm oki namatyholo (oko kukuthi, irosemary neheather) nomlambo iRelat kufutshane nefama. Iprojekthi yanda kwaye yaba yinxalenye yeDO Pla de Bages (2016), ivelisa imiyinge emincinci yewayini ezisemgangathweni.

Ngokutyunjwa kweMveliso ye-Pla de Bages iindawo zewayini ziqhubela phambili isiko lokukhulisa iwayini elaqala ngenkulungwane ye-19 xa lo mmandla wawunezona zidiliya zininzi eCatalonia. Iindawo zokuthengisa iwayini zibanjwa kakhulu ziintsapho, kwaye zonke zinentsimi yazo, zizisa isiko, kunye nenqanaba lobuqu lokhathalelo kwimidiliya ekhokelela kumgangatho obalaseleyo wewayini. Ngoku kukho iindawo zokuthengisa iwayini ezili-14 ezineDO Pla de Bage.

I-Les Acacies isebenzisa inkqubo encinci yevinification evumela imveliso yebhetshi encinci evumela indawo yokuthengisa iwayini ukuba ifezekise eyona ndlela ibalaseleyo yodidi ngalunye kunye ne-terroir yayo. Ukuvunwa kweediliya ngesandla ngemigqomo emincinci; Ipesenti ezingama-20 zeediliya ezinezikhondo zamavumba asemhlabeni kunye neziqholo ezixutyiweyo. Igugile kwiitanki zentsimbi kunye neetanki zesamente, ii-ovoids, kunye ne-amphorae zijikeleze iitannins kunye nokunyusa amanqaku eentyatyambo.

Emehlweni, iplamu ebomvu enemibala e-violet ngelixa impumlo ifumana iziqhamo ezibomvu, kunye neentyatyambo. Inkalakahla yonwabela i-tannins ezidityanisiweyo ezinobumnandi obufihlakeleyo. Dibanisa nesoseji enesiqholo okanye iinqunqa zegusha, okanye iibhega.

3. 2019 Anna Espelt Pla de Tudela. Organic Iidiliya ezahlukeneyo. 100 ekhulwini Picapolla (Clairette).

U-Anna Espelt waqala ukusebenza nelifa losapho lwakhe, abalimi beediliya bakwa-Espelt e-DO Emporda ngo-2005. Wafunda ngokubuyiselwa kwendawo yokuhlala kunye nolimo oluphilayo ngenjongo - ukuzisa iinqobo zakhe kusapho lweehektare ezingama-200. NgePla de Tudela yakhe uhlawula imbeko kumawaka eminyaka entsebenziswano phakathi kookhokho bakhe nomhlaba abahlala kuwo. I-varietal iphawulwe ngokukwazi kwayo ukugcina i-acidity nakwimozulu eshushu kakhulu. I-picpoul ithetha “ukuhlaba umlomo,” ibhekisa kwindalo yomdiliya eneasidi ephezulu. Igadi yediliya igxile ekukhuliseni iintlobo ngeentlobo zemveli ezisuka kwiMeditera kunye ne Emporda: Grenace Carinyena (Carignan), Monastree (Mourvedre), Syrah, Macabeo (Viura) y Moscatel (Muscat).

U-Anna Espelt uvunwa ngesandla, kulandelwa kukupholisa iiyure ezingama-24, emva koko uthotywe inxenye kwaye ucukucezwe ngokucofa okuthambileyo. Igwele lendalo lisetyenziselwa ukuvutshelwa kwitanki kwaye likhulile kwiinyanga ezi-6 kumaqanda ekhonkrithi. I-certified organic (CCPAE), i-terroir yenziwe nge-slate, ifakwe ngegranite. USaulo ngumhlaba oyisanti othatyathwe ekuboleni kwegranite kwaye isileyiti sinoxanduva lokuvuthwa, netannic ngakumbi kunye newayini ezinamandla.

Emehlweni, iwayini iveza umthubi ocacileyo kunye oqaqambileyo kunye neengcebiso eziluhlaza / zegolide. Impumlo ifumana i-citrus, kunye namatye amanzi ngelixa inkalakahla ingcamla ityuwa ekhrisimezayo elindelekileyo kwiminerality yaseCap de Creus. Izibini kunye neembatyisi, unonkala, iimbaza, iimbaza, kunye nesushi, inkukhu eyojiweyo, kunye ne-pad Thai.

4. 2019 Clos Pachem Licos. I-100 yepesenti emhlophe yeGrenache emhlophe evela eGandesa, DO Terra Alta. Umhlaba welitye lekalika.

I-Clos Pachem ibekwe kumbindi weGratallops (DOQ Priorat). Intsimi yomdiliya ilinywa ngokwemvelo ngokulandela i-biodynamic protocol. I-cellar iphuhliswa ngokusebenzisa i-architecture ezinzileyo, kwaye iyilwe yi-Harquitectes (harquitectes.com, Barcelona). Yakhelwe ngezixhobo zendalo, eziziiprayimari kunye nezihlala ixesha elide, indawo esembindini enegumbi elikhulu (lokuvundisa) ineendonga ezishinyeneyo kunye namagumbi omoya ukugcina isakhiwo esiyi-100 sinesikhenkcezisi ngokwendalo sibonelela uzinzo olupheleleyo lwe-hydrothermal.

Imidiliya ivunwa kabini: ngoAgasti noSeptemba. Ivunwa ngesandla kwi12 kg yeemeko, kunye nokukhethwa kokuqala kweediliya ezenziwe entsimini, kulandele ukhetho lwesibini kwindawo yewayini. Iidiliya ezisuka kwiindawo ezahlukeneyo ziqinisekiswa ngokwahlukeneyo kumaqondo obushushu alawulwayo kwiitanki zentsimbi engenakutyiwa. Ukubiliswa kotywala kwenziwa kwiqondo lokushisa elilawulwayo. Ngaphandle kwe-malolactic fermentation, i-vats ixutywe, kwaye ikhulile kwiinyanga ezi-8 kwiitanki zensimbi ezingenasici ukugcina i-asidi kunye nokutsha.

Kwiliso - eluhlaza kunye neempawu zegolide. Impumlo ifumana iphunga elimnandi kwiziqhamo (ii-apula kunye namapere), iilime kunye neelamuni, ukudala amava acacileyo kunye acocekileyo e-palate adityaniswe ngamanqaku emifuno enamakha kunye nobusi. Iwayini ilungelelaniswa kunye ne-asidi elungileyo. Yima yomelele - yodwa, okanye idibanise nentlanzi kunye nokutya kwaselwandle, imifuno, kunye netshizi ethambileyo.

KuMnyhadala

Ngolwazi olongezelelweyo, Cofa apha.

Olu luthotho olugxile kwiiWayini zaseSpain:

Funda iCandelo 1 Apha:  ISpain iWunyusa uMdlalo wayo weWayini: Kakhulu kuneSangria

© UGqirha Elinor Garely. Inqaku lelungelo lokushicilela, kubandakanya iifoto, alinakuphinda liveliswe ngaphandle kwemvume ebhaliweyo evela kumbhali.

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