June 17, 2011
Spain's Sensational Summer Whites
Although they're often overlooked in favor of the country's red wines, Spain's whites offer quality and diversity in both style and origin.
Spain may be best known for its lusty Tempranillos from Rioja and Ribera del Duero and its vibrant Garnachas from Aragon and Priorat, but when it comes to versatility and outright food friendliness, its blended and varietal white wines deserve more than passing achknowledgement.
From Galicia in the northwest corner of the country across the Iberian Peninsula to the Mediterranean Sea, Spain produces a multitude of very good to excellent white wines. They range in style from crisp and citrusy to minerally and polished to lush and oaked.
This makes perfect sense. Except for where it butts up against Portugal, Spain is surrounded by water-either the Atlantic Ocean or the Mediterranean-and thus seafood has long been a major player in the Spanish diet. And what type of wine goes best with the fish, clams, shrimp and lobsters pulled from these waters? White wine, of course.
Summer Whites Available at Cream
Don Sancho Londono 2010 Cortijo Blanco
Finca Os Cobatos 2009 Godello
Hermanos del Villar 2009 'Ipsum'
Hermanos del Villar 2010 Verdejo 'Oro de Castilla'
Papa 2010 Godello 'Castelo do Papa'
Pazo de Galegos 2010 Albarino
Quinta da Muradella 2006 'Gorvia Blanco'
Quinta da Muradella 2007 Souson
Quinta da Muradella 2008 'Alanda Blanco'
Quinta de Muradella 2009 'Alanda Blanco'
Raul Perez 2009 Albarino 'Muti'
Raventos 2009 'Perfum'
Vinos Pinol 2008 'L'Avi Arrufi Blanco'
Vinos Pinol 2009 'Portal Blanco'
Article written by Michael Schachner for the Wine Enthusiast July 2011 Issue
June 16, 2011
A Wine that Pairs with (Almost) Everything
Most good sommeliers have a couple of ultra-versatile wines on their lists that pair beautifully with a wide range of dishes. Customers can happily share a bottle even when one person orders ceviche, say and another gets a steak. Typically, these are bottles that don't hit the extremes of wine style, neither ultra-acidic nor fiercely tannic; nor do they tend to be terribly expensive, as sommeliers don't want to shock their quests with the prices. Instead they are generally subtler, moderately priced bottles, chosen to fit the entire palette of flavors on a chef's menu. What's handy is that diners can remember the key wines to look for and search them out on other wine lists-not to mention stock up on them for meals at home.
Rosé Winner: NV Sorelle Casa Secco Italian Bubbles Rosé
Two Italian sisters joined forces to create this dry sparkling wine. A blend of 60% Glera (the grape of Prosecco) and 40% Pinot Noir, it's brightly fruity with a scent of fresh strawberries. Sparkling rosé's crisp acidity gives it great versatility.
Article written by Ray Isle for Food & Wine Magazine July 2011 Issue