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Spain/Portugal Region
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Year |
Region |
Description |
Price |
| Details |
2004 |
Rioja, Spain |
Allende Rioja |
$29.99 |
| Details |
2008 |
Ribatejo, Portugal |
Alqueve Fernao Pires |
$12.99 |
| Details |
2005 |
Ribero del Duero, Spain |
Alsonso del Yerro Tempranillo |
$29.99 |
| Details |
NV |
Montilla Moriles, Portugal |
Alvear Oloroso Asuncion |
$25.99 |
| Details |
2009 |
Navarra, Spain |
Artazu Artazuri Rose' |
$10.99 |
| Details |
2008 |
Rueda, Spain |
Azumbre Verdejo |
$16.99 |
| Details |
2008 |
Andalucia , Jerez, Spain |
Barbadillo Palomino Fina |
$8.99 |
| Details |
2009 |
Bizkaiko Txakolina, Spain |
Berroia Txakolina |
$17.99 |
| Details |
2006 |
Campo De Borja, Spain |
Bodega Alto Moncayo Alto Moncayo |
$49.99 |
| Details |
2004 |
Campo de Borja, Spain |
Bodega Alto Moncayo Aquilon |
$159.99 |
| Details |
2006 |
Campo de Borgia, Spain |
Bodega Alto Moncayo Veraton |
$35.99 |
| Details |
2008 |
Campo de Borgia, Spain |
Bodega Quo Macabeo-Chardonnay |
$9.99 |
| Details |
2007 |
Campo de Borgia, Spain |
Bodegas Borsao S.A. "Tres Picos" Garnacha |
$17.99 |
| Details |
2004 |
Ribera Del Duero, Spain |
Bodegas Comenge |
$29.99 |
| Details |
2007 |
Jumilla, Spain |
Bodegas El Nido Clio |
$56.99 |
| Details |
2007 |
Jumilla, Spain |
Bodegas El Nido El Nido |
$144.99 |
| Details |
2005 |
Jumilla, Spain |
Bodegas El Nido El Nido |
$144.99 |
| Details |
2006 |
Jumilla, Spain |
Bodegas El Nido El Nido |
$144.99 |
| Details |
2001 |
Ribera Del Duero, Spain |
Bodegas Emilio Moro Malleolus |
$69.99 |
| Details |
2007 |
Priorat, Spain |
Bodegas La Cartuja Priorat |
$14.99 |
| Details |
2005 |
Toro, Spain |
Bodegas Numanthia Numanthia |
$49.99 |
| Details |
2005 |
Toro, Spain |
Bodegas Numanthia Termanthia |
$229.99 |
| Details |
2006 |
Toro, Spain |
Bodegas Numanthia Termes |
$32.99 |
| Details |
2002 |
Rioja, Spain |
Bodegas Remirez de Ganuza |
$34.99 |
| Details |
2004 |
Rioja, Spain |
Bodegas Sierra Cantabria "Crianza" |
$19.99 |
| Details |
2007 |
Calatayud , Spain |
Bodegas Zabrin Atteca Garnacha |
$18.99 |
| Details |
2009 |
Minho, Portugal |
Broadbent Vinho Verde |
$9.99 |
| Details |
2008 |
La Mancha, Spain |
Campos Reales Tempranillo |
$9.99 |
| Details |
2006 |
Montsant, Spain |
Can Blau |
$17.99 |
| Details |
2005 |
Jumilla, Spain |
Casa Castillo Mourvedre |
$12.99 |
| Details |
2005 |
Utiel-Requena, Spain |
Celler del Roure Les Alcusses |
$18.99 |
| Details |
2004 |
Priorat, Spain |
Cims de Porrera Classic |
$89.99 |
| Details |
2001 |
Priorat, Spain |
Clos De L'Obac Priorat |
$59.99 |
| Details |
2007 |
Bierzo, Spain |
Descendientes de J. Palacios Petalos |
$24.99 |
| Details |
2006 |
Priorat, Spain |
Doix Mas Doix Costers de Vinyes Velles |
$139.99 |
| Details |
2005 |
Ribero del Duero, Spain |
Felix Callejo Meses en Barrica |
$17.99 |
| Details |
2001 |
Rioja, Spain |
Fincas de Ganuza Reserva |
$47.99 |
| Details |
2006 |
Ribera Del Duero, Spain |
Flor de Pingus |
$79.99 |
| Details |
2005 |
Montsant, Spain |
Furvus Montsant |
$29.99 |
| Details |
NV |
Penedès, Spain |
Gramoma Imperial Cava |
$29.99 |
| Details |
2004 |
Penedès, Spain |
Gramona Gran Cuvee Cava |
$19.99 |
| Details |
2007 |
Rioja, Spain |
Hermanos Pecina Joven |
$9.99 |
| Details |
2002 |
Priorat, Spain |
Joan Simo "Les Eres" |
$29.99 |
| Details |
2003 |
Priorat, Spain |
Joan Simo "Les Eres" 2003 |
$64.99 |
| Details |
2007 |
Sierras de Malaga, Spain |
Jorge Ordonez Botani |
$19.99 |
| Details |
2007 |
Jumilla, Spain |
Juan Gil Monastrell |
$16.99 |
| Details |
1983 |
Oporto, Portugal |
Kopke '83 Colheita Port 375ml |
$52.99 |
| Details |
NV |
Porto, Portugal |
Kopke 20 Tawny Port 375ml |
$39.99 |
| Details |
2007 |
Oporto, Portugal |
Kopke Vintage Port 375ml |
$39.99 |
| Details |
2007 |
Oporto, Portugal |
Kopke Vintage Port 750ml |
$69.99 |
| Details |
2004 |
Rioja, Spain |
La Vina de Andres Romeo |
$164.99 |
| Details |
2005 |
Calatayud, Spain |
Las Pizarras Garnacha |
$33.99 |
| Details |
2002 |
Castilla, Spain |
Marques de Grinon Emeritus |
$85.99 |
| Details |
2006 |
Montsant, Spain |
Mas de Can Blau |
$49.99 |
| Details |
2004 |
Emporda, Spain |
Masia Carreras |
$39.99 |
| Details |
2005 |
Priorat, Spain |
Melis |
$99.99 |
| Details |
2008 |
Jumilla, Spain |
Merum Monastrel |
$9.99 |
| Details |
2007 |
Priorat, Spain |
Miguel Torres Salmos |
$37.99 |
| Details |
2005 |
Penedes, Spain |
Mont Marcal Cava Reserva |
$14.99 |
| Details |
2002 |
Cigales, Spain |
Museum Real |
$29.99 |
| Details |
2000 |
Oporto, Portugal |
Niepoort Secundum Port 2000 |
$79.99 |
| Details |
NV |
Oporto, Portugal |
Niepoort Tawny Porto NV |
$17.99 |
| Details |
2006 |
Rioja, Spain |
Orobio Viura |
$10.99 |
| Details |
2006 |
Rioja, Spain |
Palacios Remondo La Vendimia |
$14.99 |
| Details |
2007 |
Rias Baixas, Spain |
Pazo Barrantes Albarino |
$21.99 |
| Details |
2008 |
Terra Alta, Spain |
Pinol Portal Blanca |
$14.99 |
| Details |
NV |
Oporto, Portugal |
Porto Rocha 3 Centuries Port |
$179.99 |
| Details |
2005 |
Melgaco, Portugal |
Quinta Do Feital Dorado Alvarinho |
$29.99 |
| Details |
2005 |
Douro, Portugal |
Quinta Velha Apegadas |
$24.99 |
| Details |
2005 |
Valencia, Spain |
Rafael Cambra "Minimum" Cuvee |
$67.99 |
| Details |
2005 |
Valencia, Spain |
Rafael Cambra "Uno" Cuvee |
$36.99 |
| Details |
2001 |
Rioja, Spain |
Remelluri Rioja |
$31.99 |
| Details |
2008 |
Priorat, Spain |
Scala Dei Blanco Les Brugueres |
$34.99 |
| Details |
2007 |
Rueda, Spain |
Sitios de Bodega Con Class |
$11.99 |
| Details |
2001 |
Bierzo, Spain |
Solar de Sael Crianza Arturo Garcia |
$27.99 |
| Details |
2002 |
OPORTO, Portugal |
Taylor Fladgat Vintage Port |
$102.99 |
| Details |
2007 |
Getaria, Spain |
Txomin Etxaniz Txakoli |
$24.99 |
| Details |
2004 |
Priorat, Spain |
Vall Llach - Cellar |
$95 |
| Details |
2004 |
Toro, Spain |
Valpiculata Puerto Novas |
$14.99 |
| Details |
2005 |
Tierra del Vino de Zamora, Spain |
Venta Mazzaron Tempranillo |
$15.99 |
| Details |
2008 |
Campo de Borgia, Spain |
Vina Borgia Tinto |
$6.99 |
| Details |
2007 |
Valdeorras, Spain |
Vina Godeval 'Godello' |
$18.99 |
| Details |
2007 |
Ribera del Douro, Spain |
Vina Gormaz Ribera del Duero |
$12.99 |
| Details |
2007 |
Alicante, Spain |
Vinedos de El Seque |
$12.99 |
| Details |
2005 |
La Mancha, Spain |
Volver Tempranillo |
$17.99 |
|
&id=){kind=link}
. Javier left a lucrative pharmaceutical business to go into wine making. Their vineyards are located in the northern section of Ribera del Duero near the towns of Roa and La Horra.
They retained Stephane Derenoncourt, a famous French consulting enologist, to manage their vineyard and wine making. Stephane has primarily consulted for French wineries but has been branching out to work at wineries all over the world. Inspired by Burgundy and how they handle their Pinot Noir, Stephane's philosophy is to handle the grapes and the wine gently.
The winery produces two wines, the Alonso Del Yerro (their entry level wine) and the Alonso Del Yerro "Maria" (their high end wine which also often receives much accolades). Both wines are made from 100% Tempranillo.
FOOD PAIRINGS: Veal or Pork Pates, Mild Blue cheese like Gorgonzola or Maytag, sautéed or stuffed wild mushrooms&id=){kind=link}
![Details](kiosk.asp?picturename=110319.jpg&extdesc=Alvear Oloroso Asuncion&subdesc=NV®ion=Montilla Moriles, Portugal&name=Sherry&price=25.99¬es=Set up in 1729, Alvear are one of Spain’s most prestigious and internationally acclaimed Bodegas. Today’s Alvears are the eighth generation and all their ‘Goloroso’ wines are made from the Pedro Ximenez grapes, even their Fino.
Due to regulations we are not allowed to call these Montilla wines, Sherry, but they carry the same varieties, and of course the word Amontillado originated from 'Montilla'.
Oloroso ("scented" in Spanish) is a variety of sherry produced by oxidative aging. It is normally darker than amontillado and has a higher glycerine content, which makes it smoother and less dry. Oloroso is usually dark and nutty.
Unlike the fino and amontillado sherries, in oloroso sherries the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks, and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades.
FOOD PAIRINGS: Hugo's Chorizo Grits and Egg Cassoulet, Lamb Meatballs with Cumin, Mint, and Tomato Sauce, Rotisserie Chicken with Dried Fruit and Pine Nuts&id=){kind=link}
 for wines located in the Community of Castile and Leon. It comprises 72 municipalities, of which 53 are in the province of Valladolid, 17 are in the north of the province of Segovia, and 2 are in the north of the province of Ávila. It is known primarily for its quality white wines based on the verdejo grape. (Wikipedia)
Agrícola Castellana S.C.L., located in the heart of the D.O Rueda, was founded in 1935 in the town of La Seca (Valladolid) by a group of thirty winegrowers.
Vinified entirely from Verdejo grape variety selected from their own vineyards located in the area of Segovia with 800 metres altitude; most of the selected vines are ungrafted with an average age of 80 years old. (Winery)
FOOD PAIRINGS: Fish, seafood, cheese, warm salads, cheeses and grilled white meats&id=){kind=link}
 Inky purple. A heady bouquet evokes ripe red berries, anise, mocha and pungent fresh flowers. Supple and sweet on entry, then more structured in the middle, offering deep, mineral-accented dried strawberry and cherry liqueur flavors. Takes a spicy turn on the long, sappy finish, which echoes the pure red berry qualities. The oak (all new) is almost shockingly understated, perhaps thanks to the reported four-year aging of the staves.
Food Pairing: Latin-Spiced Rib Eye with Sautéed Onions and Cilantro, Chicken Livers with Caramelized Onions and Madeira, Roast Beef with Spicy Yogurt-Walnut Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=110003.jpg&extdesc=Bodegas Borsao S.A. "Tres Picos" Garnacha&subdesc=2007®ion=Campo de Borgia, Spain&name=Grenache&price=17.99¬es=Bodegas Borsao is located in the town of Borja, a small village surrounded by hills and rivers about 30 miles outside of Zaragosa, Spain. For those less familiar with Spanish geography, Zaragosa is located in the north central part of Spain. The D.O. appellation Campo de Borja is very close to Rioja and borders the southeast corner of the Navarra D.O. region.
Bodegas Borsao was founded in 1958. Its vineyards, planted primarily with Grenache, Tempranillo, and Cabernet, sit between the mountains behind the town and the local river Ebro at an elevation of approximately 1200 feet. Robert Parker recently described them as "one of the world's greatest value-priced wineries."
This wine is 100% Grenache and is fermented in steel. It is a young wine and fully expressive of all that the varietal has to offer. The grapes come from vineyards that are between 35 and 40 years old.
RP 91/100
FOOD PAIRINGS: An excellent match with a char-grilled free-range chicken with fresh herbs tucked under the breast skin; plenty of body and structure to hold up well to rare red meat, too. &id=){kind=link}
![Details](kiosk.asp?picturename=110206.jpg&extdesc=Bodegas Emilio Moro Malleolus&subdesc=2001®ion=Ribera Del Duero, Spain&name=Tempranillo&price=69.99¬es=Bodegas Emilio Moro is placed in the heart of the Ribera del Duero D.O. It is born in Pesquera de Duero, legendary village for wine making.It is very well known that the triangle formed between Pesquera de Duero, Valbuena de Duero and Peñafiel, is a privileged area to produce wine of excellent quality.
The history of the bodega goes back three generations; Emilio Moro was born in the heart of the Pesquera wine-growing area and grew up treading grapes and racking wine in his native village of Pesquera de Duero, in the province of Valladolid. As early as 14 years old, Emilio helped his father sell 100 large earthenware pitchers of wine to local clients.
WA 94 Pts."The 2001 Malleolus is a deep ruby/purple-hued offering boasting a big, sweet nose of vanilla intermixed with blackberries, cherries, crushed rocks, and smoky oak."
WS 90 Pts."Drink now through 2010. 400 cases imported."
FOOD PAIRING: Chorizos Braised in Hard Cider, Farmer-Style Pork Tenderloin with Pimentón Sauce, Autumn Lamb and Vegetable Stew&id=){kind=link}
, Spain is, located in the province of Tarragona in the Catalonian region in Northeast Spain, Priorat is tucked away in a remote, rocky, hilly region out of the public eye. A mere backwater of incredibly steep valleys and terraced vineyards, Priorat smashed its way onto the international stage in the 1990’s thanks to an influx of young, innovative winemakers like Alvaro Palacios, Rene Barbier, Carles Pastrana and Jose Lluis Perez.
Blend: Garnacha, Carinena, Cabernet Sauvignon and Syrah
FOOD PAIRINGS: Warm Mushroom and Bacon Salad, Spice-Dusted Lamb Chops with Cherry Tomatoes, Beef Brisket with Mustard and Rye Crumbs&id=){kind=link}
![Details](kiosk.asp?picturename=110179.jpg&extdesc=Bodegas Numanthia Termanthia &subdesc=2005®ion=Toro, Spain&name=Tempranillo&price=229.99¬es=Located in Toro, Spain, on the southern bank of the Duero River. You wouldn't grow corn here, but for superior grapevines the conditions are perfect. High temperatures and little rain. Sandy soil and excellent drainage. Clay and limestone subsoil. Ultra low yields from these ancient scraggly vines produce only one to one and half tons of grapes per acre, compare that to First Growth Bordeaux which average about two and a half, resulting in some of the most extraordinary wines ever produced in Spain.
The Wine Spectator described it as, "one of the last unexploited patches of superior grape growing terroir in Europe, with decades-old vines and a mature winemaking culture."
Robert Parker said, "There are a number of serious wines emerging from Toro, but Numanthia may be the most perfectionist wine of the appellation." He called the 2002 Termanthia "a Toro on steroids."
The Dominio Eugren family has run the Bodega Numanthia Termes for 150 years. 100% Tempranillo. Hand picked. Lightly crushed. Aged in French Oak for 19 months. Bottled unfined and unfiltered. The wines are dark, dark, dark with many layers of aroma and flavor. The tannins are soft and the acidity is bright.
&id=){kind=link}
![Details](kiosk.asp?picturename=110074.jpg&extdesc=Bodegas Remirez de Ganuza&subdesc=2002®ion=Rioja, Spain&name=Tempranillo&price=34.99¬es=This prestigous estate in the Rioja Alavesa was founded in 1989 by the charismatic Fernando Remirez de Ganuza. Fernando has received a considerable amount of critical acclaim and can now be counted among the most accomplished wine makers in the region, if not the whole of Spain.
Here is a wine that is made with incredible attention to detail. Their vines average 60-years old, with some of the oldest nearing the century mark. The carefully harvested clusters are hand-sorted at the winery and separated into "shoulders" and "feet." Only the shoulders are used to make the Ganuza Rioja, resulting in a structured, full-bodied wine. Old vines, careful selection of grapes and impeccable winemaking techniques make this a world-class wine.
Robert Parker thinks so, too. Here is what he had to say before he awarded it a whopping 94 points on his 100-point scale: "The dense ruby/purple-colored 2001 Rioja Reserva exhibits a sweet, intense nose of melted licorice, road tar, truffles, black currants, cherries, and hints of smoky, toasty oak. Dense and medium to full-bodied, with moderately high tannin, it should be cellared for 1-2 years, and drunk over the following decade."
FOOD PAIRINGS: Lamb Marinated in Jasmine Tea with Sweet Pea Sauce, Rioja-Style Potato and Chorizo Sausage Stew, Herbed Pork Involtini, Quail Escabèche, Tortilla Soup, Melted Edam with Beef &id=){kind=link}
![Details](kiosk.asp?picturename=110041.jpg&extdesc=Bodegas Sierra Cantabria "Crianza" &subdesc=2004®ion=Rioja, Spain&name=Tempranillo&price=19.99¬es=With more land under vine than any other country in the world, Spain is the great sleeping wine giant. In recent years, a great deal of money and passion has been poured in the burgeoning Spanish wine industry, helping to improve quality among it’s a vast array of wines from sparkling Cava to Sherry, to Rioja Gran Reserva. The most important red-wine-producing regions are Rioja, Ribera del Duero and Navarra. Over all, Spain has 53 DO (Denominación de Origen) regions.
Tempranillo is the most important red wine varietal for both everyday and world-class Spanish wines. Frequently, the wines made from Tempranillo have aromas of black cherry fruit as well as leather and earthy qualities. The two most famous areas for great Tempranillo based wines are the Ribera del Duero and the Rioja.
FOOD PAIRING: Lamb Marinated in Jasmine Tea with sweet Pea Sauce, Basque Chicken and Chorizo Saute, Quail Escabeche, Tortilla Soup, Porchini Risotto with Sarrano Ham&id=){kind=link}
 is probably the most widely planted variety of red wine grape in the world, and"Garnacha" (or Garnatxa in Catalan) is the most widely planted variety in its homeland of Spain.[ It ripens late, so needs hot, dry conditions such as those found in Spain and in the south of France.[1] It is generally spicy, berry-flavoured and soft on the palate. Bodegas Zabrin is a new project for importer Jorge Ordonez and the Gil family of Jumilla. From Clio, El Nido, Juan GIl and now the new addition of Atteca, with The 2005 Ateca is a 100% Grenache produced from the estate's oldest vineyard (80-100 years). Located in Calatayud Spain, and grown at 3,000 feet elevation, these ancient vines produce increadiblely rich, soft, lush wine. Don't miss out on this one!
FOOD PAIRINGS: Cornish Hens with Fruit, Walnuts, and Honey Apple Glaze, Grilled Lamb with Radicchio and Black-Olive Oil, Seared Tuna with Kimchi and Scallion Pancakes&id=){kind=link}
, very low rainfall (300-400 mm per year) and about 3,000 hours per year of sun. The soils are thin (40 mm deep) and poor, composed of red clay and sand, over layers of chalk and lime. La Mancha’s climate is dry and extremely harsh, as a result, there are many small vineyard growers who are absentee farmers and only need to work their vineyards an average of twenty days per year, mostly at harvest. There are droughts, but pests and diseases are not a problem in this severe climate, and superb grape ripeness is a given. The grapes that thrive in these conditions make some of the gutsiest and structured wines (big fruit, tannins and alcohol) from Spain. Vines are planted in a ‘marco real’ pattern, about 2.5 meters apart, to allow them to find enough water during the long, dry summer. The head-trained vines are grown low to the ground to help the vine’s leaves protect the fruit from receiving too much sun.
The Campos Reales is made from 100% Tempranillo (called Cencibel in La Mancha) grapes from 30 year-old vines. The vineyards have mainly calcareous clay and chalky, well-drained soils and the yields is kept to a very low two tons per acre. The wine is made using traditional methods and is fermented in stainless steel tanks.
FOOD PAIRINGS: Tortilla Soup, Chorizos Braised in Hard Cider, Lamb Marinated in Jasmine Tea with Sweet Pea Sauce&id=){kind=link}
. Like many world-class wine regions the secret here is spectacular terroir. Hillside vineyards with poor soils and low yielding old vines are the key. But why has it taken so long for the potential of this region to be unlocked? The terroir has always been there, but the wines now are immeasurably better than they used to be. This is probably because of the ambition and ability of the producers, coupled with a domestic market prepared to pay substantial prices for the best wines.
This fabulous value from the other side of the famed Priorat appellation, this dense ruby-purple colored blend exhibits wonderful minerality along with beautiful raspberry and blueberry fruit notes interwoven with liquid slate/rock-like characteristics. Medium-bodied with gorgeously pure fruit, this blend of 50 percent Carignan, 35 percent Syrah, and 15 percent Grenache is ideal for drinking now and over the next 5-6 years.
FOOD PAIRINGS: Wild Mushroom Rissotto, Roasted Leg of Lamb, Pork Tenderloin Stuffed with Black Cherries&id=){kind=link}
![Details](kiosk.asp?picturename=110113.jpg&extdesc=Casa Castillo Mourvedre&subdesc=2005®ion=Jumilla, Spain&name=Mourvedre&price=12.99¬es=This estate has 235 hectares devoted to vineyards. The wine "Casa Castillo" is a vineyard selection from 6 parcels of Monastrell (Mourvedre) and 1 parcel of Syrah; these parcels are predominately oriented to the north-northwest and total 168 acres. Some of the Monastrell vines are ungrafted. This wine is made from a selection of the best grapes from these vineyards. The soil is very poor with little organic matter. It is chalky, which forms a crust, and contains a large amount of gravel and sand, which promotes good drainage. The grapes are hand-harvested and feremtned for 12 days with a total maceration time of 16 days. It undergoes malolactic fermentationin new French and American oak barrels. It was aged for more than 4 months before bottling.
Production: 3,000 Cases for the U.S.
FOOD PAIRINGS: Farmer-Style Pork Tenderloin with Pimentón Sauce, Smoky Beef and Leek Stew
Rotisserie Chicken with Dried Fruit and Pine Nuts, Fried Chicken with Tomato Gravy, Chicken Tagine with Sweet Tomato Sauce &id=){kind=link}
 and he is nurturing these few old vines and uses the grapes in the blends of the estate. Extremely dark in color, the grape is tightly structured and is often very high in alcohol. 40 percent Tempranillo, 30 percent Monastrell, 25 percent Cabernet Sauvignon, 5 percent Mando
FOOD PAIRINGS: Chickpea and Romaine Soup with Golden Vermicelli, Escabèche of Mushrooms, Porcini Risotto with Serrano Ham with Polenta&id=){kind=link}
![Details](kiosk.asp?picturename=130213.jpg&extdesc=Descendientes de J. Palacios Petalos&subdesc=2007®ion=Bierzo, Spain&name=Mencia&price=24.99¬es=If anyone embodies the promise and spirit of "The New Spain," it is 43-year-old Alvaro Palacios. His L’Ermita is widely considered, along with Peter Sisseck’s Dominio de Pingus, to be the most important Spanish wine in a generation.
One of nine children born to the owners of Rioja’s respected Palacios Remondo, Alvaro studied enology in Bordeaux, while working under Jean-Pierre Moueix at Ch. Pétrus. He credits his tenure at Pétrus for much of his winemaking philosophy and for showing him "the importance of great wines."
Alvaro could have returned to the security of his family’s domaine. Instead, he was drawn to the many remote and wildly beautiful regions of Spanish wine.
The soils of the Bierzo DO, in the northwest of Spain, are primarily slate, granite and schist- not its only parallal to Priorat; there were also old neglected hillside vineyards full of low yielding mencia, showing potential for terroir driven wines. And like Priorat, ambitious quality minded producers flocked, much to our benefit.
Of course the rush was followed by those that planted mencia on unsuitable, fertile soils, producing light and often insipid wines with no character and lots of dilution. The similarities don’t end there-the Palacios name is one of the giants in Priorat, and they have done for Bierzo what they did for that region, reclaiming small old vineyards and making deep wines.
FOOD PAIRINGS: Sautéed Chicken Breasts with Fennel and Rosemary, Chorizos Braised in Hard Cider, Guava-Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa&id=){kind=link}
 was made the Viscompte of Brimonte by Louis XVIII. Ruinart has always been considered one of the most prestigious Champagnes and was served on Concorde's first flight, is often seen at Polo matches and sponsors the ‘Best Sommelier in Europe' competition. Today part of the LMVH group, world leaders in luxury goods, the Ruinart reputation is still first class. - Chateau Online
FOOD PAIRING: Grilled Oyster Casino, Mini Herb Frittatas with Smoked Salmon, Veal Scallops with Scotch Whisky Pan Sauce
&id=){kind=link}
 and the River Siurana.
The Domenech family owns 11 Has of vineyards surrounded by the mountains around Capcanes. Old Grenache vineyards (40 years old) coexist with newer plantings of Cabernet Sauvignon, Merlot and Syrah (12 years). Yields are kept very low across the board at a maximum of approximately 3 lbs. per plant.
The winery has been built using Bioclimatic Architecture and has a special focus in sustainable techniques that protect the enviroment.
FOOD PAIRINGS: Escabèche of Mushrooms with Polenta, Grilled Lamb with Radicchio and Black-Olive Oil, Latin-Spiced Rib Eye with Sautéed Onions and Cilantro, &id=){kind=link}
![Details](kiosk.asp?picturename=110354.jpg&extdesc=Joan Simo "Les Eres"&subdesc=2002®ion=Priorat, Spain&name=Grenache&price=29.99¬es=The first recorded evidence of grape growing and wine production dates from the 12th century, when the monks from the Carthusian Monastery of Scala Dei, founded in 1163, introduced the art of viticulture in the Priorat region.
In the early 1980s, after Phylloxera pest devastation (19th century) and Franco government oppression (20th century), the resurrection of the region was pioneered by winemakers Rene Barbier and Alvaro Palacios.
Now winemaker/owner of Cellar Joan Simo, Gerard Batllevel and his wife Fanny are located in the small town of Porrera nestled in the heart of the Priorat wine region of Spain just southwest of Barcelona.
The winery is named for Gerard's grandfather. (Joan is the Catalan name for John.) Annual production is normally in the 15-20,000 bottle range.
FOOD PAIRINGS: Lamb Burgers with Cilantro-Yogurt Sauce, Beef Tenderloin Steaks with Fontina Fonduta, Eggplant and Potato Curry&id=){kind=link}
 required for wine of this complexity. After harvesting, the deep purple grapes are whole-cluster macerated "sur lie" for 25 days, and then pressed and aged for 12 months in French oak barrels.
FOOD PAIRINGS: Rices with meat, stewed meat, stewed vegetable, mushroom, poultry, sauces fish, smoked seafood, blue and cured cheese, red meat, roast and baked meat (lamb, pig, ox).&id=){kind=link}
 are located along the Duoro River on the steep slate slopes high above the valley floor. There are several styles of port, including Ruby, Tawny, Vintage Character, Late Bottle Vintage, Colheita, and Single Quinta. Vintage ports are made in special years that the houses declare.
Kopke is the oldest brand of port wine founded in 1638 by a Germans Cristiano and Nicolaus Kopke. The actual cellars of Kopke are situated at Rua Serpa Pinto where are the headquarters in Vila Nova de Gaia. These are working for 70 years. With wide dimensions, about 7.000 sq.m that permit to keep about 3 million litters of wine. With a bottling system, Kopke facilities have also a reception that allows the visitors to see the cellars all over the year and to taste Kopke´s Wines.
It was on this cellar that were celebrated the 350 years of Kopke in the 80´s. The celebrations were also used to present a wine dated from 1938. The same year when the house celebrated 3 centuries of existence.
FOOD PAIRINGS: Chocolate-Glazed Hazelnut Meringues, Pumpkin Pudding with Candied Ginger Whipped Cream, Hazelnut-Rum Cake&id=){kind=link}
 are located along the Duoro River on the steep slate slopes high above the valley floor. There are several styles of port, including Ruby, Tawny, Vintage Character, Late Bottle Vintage, Colheita, and Single Quinta. Vintage ports are made in special years that the houses declare.
Kopke is the oldest brand of port wine founded in 1638 by a Germans Cristiano and Nicolaus Kopke. The actual cellars of Kopke are situated at Rua Serpa Pinto where are the headquarters in Vila Nova de Gaia. These are working for 70 years. With wide dimensions, about 7.000 sq.m that permit to keep about 3 million litters of wine. With a bottling system, Kopke facilities have also a reception that allows the visitors to see the cellars all over the year and to taste Kopke´s Wines.
It was on this cellar that were celebrated the 350 years of Kopke in the 80´s. The celebrations were also used to present a wine dated from 1938. The same year when the house celebrated 3 centuries of existence.
Wine Spectator Tasting Notes: "Pure plum on the nose, with orange peel and dried flowers. Full-bodied, medium sweet and very chunky and rich, with firm tannins and lots of fruit. Just coming together now, but there's all the components for an outstanding Vintage Port."
FOOD PAIRINGS: Chocolate-Glazed Hazelnut Meringues, Pumpkin Pudding with Candied Ginger Whipped Cream, Hazelnut-Rum Cake&id=){kind=link}
![Details](kiosk.asp?picturename=110400.jpg&extdesc=La Vina de Andres Romeo&subdesc=2004®ion=Rioja, Spain&name=Tempranillo&price=164.99¬es="The 2005 La Vina de Andres Romeo is a bit more brooding and backward. Opaque purple/black, it has an alluring nose of toasty oak, pencil lead, scorched earth, espresso, truffle, and blackberry. Tightly wound but beautifully balanced, this is an opulent effort that requires patience. Give it 10-12 years of further aging and drink it from 2020 through 2040.
Words can barely do justice to how singular these wines are. They must be tasted to be believed." Robert Parker, 98 points.&id=){kind=link}
). The vineyards are round the villages of Acered, Alarba and Castejón de Alarba from mountainside slate vineyards 3000 feet high. These slate vineyards give the wine a pronounced minerality and structure. Yields were limited to a maximum of 1 ton per acre.The grapes were harvested by hand, as soon as they reached optimum maturity in each parcel. They were collected, and transported to the winery in small cases, before being selected by hand on a selection table. Individual parcels were cold-soaked for 4 days, prior to fermentation, which was started using wild yeasts, before inoculation with cultured yeasts.
FOOD PAIRINGS: Latin-Spiced Rib Eye, Cornish Hens with Fruit, Walnuts and Honey Apple Glaze, Cherry-glazed Pork Roast
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, Petit Verdot (in 1992), and Graciano (in 2000).
Winemaking is now done by winemaker Julio Lopez Mourelle with the expert consultation of Michel Rolland, who was the successor to Dr. Emile Peynaud, the original consultant to the estate. M. Rolland's contributions include later harvesting of the grapes, the introduction of gravity fed tanks, the use of hand destemming, and the abandonment of fining and filtration. 300 cases produced.
Emertius means "deserving" in Latin. This wine represents the finest selection from the estate grapes from the Dominio de Valdepusa--Cabernet (50%), Syrah (16%) and Petite Verdot (34%).
FOOD PAIRINGS: Wood-Grilled Veal Chops with Tomato-Basil Salsa, Chicken with Port and Figs, Inside-Out Roquefort Cheeseburgers
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 and Carignan (35%), grown in very low production vineyards ranging in age from 50 to 80 years old. The rest of the wine is composed of Tempranillo (5%), Cabernet Sauvignon (5%), and Syrah (5%).
All of the grapes have been rigorously selected in the estate vineyards, planted in poor soils of shale and schist on the hillsides of the Albera mountains in the Pyrenees, where the Mediterranean climare is strongly influenced by the north wind Tramuntana. The wine has been aged in French oak barrels for 18 months in the cellars of the estate.
FOOD PAIRINGS: Moroccan Spiced Lamb-and-Rice Meatballs, New Mexican Chile-Sirloin Burgers with Salsa Verde, Cornish Hens with Fruit, Walnuts, and Honey Apple Glaze.&id=){kind=link}
, Victor and Javier returned to UC Davis determined to gain the experience and financing necessary to launch their own Priorat vineyard and winery. Javier and Victor separately spent the next two decades expanding their wine knowledge, industry expertise, and business experience.
The Melis winemaking team, which brought in the first Melis harvest in October 2004, is made up of: Victor Gallegos (General Manager and viticulturalist of the renowned California Pinot Noir producer Sea Smoke Cellars) , Javier López Botella and Russ Weis (General Manager/Sales and Marketing
Silverado Vineyards) along with winemaker Helen Keplinger (formerly of Napa’s Paradigm and Santa Barbara County’s Fiddlehead Cellars in California’s acclaimed Santa Rita Hills appellation), Oenology consultant: Claude Gros (credited with creating the outstanding wines of Languedoc’s Château de la Négly) and an incredibly dedicated vineyard crew.
In May 2006, the new state-of-the-art Melis winery will feature a hospitality center as well as 10 guest apartments; it will also become the new permanent home of the Priorat Wine Museum, paying tribute to the rich viticultural and social history of the region, and directed by Torroja del Priorat’s own curator of antiquities.
A blend of Grenache(63), Carignan (16), Syrah (14), Cabernet Sauvignon (7) 15.5 percent alcohol
Food Pairings: Grilled Rack of Lamb with Radicchio and Black-Olive Oil, Chicken Livers with Caramelized Onions and Madeira, Braised Short Ribs with Celery-Root Pancakes&id=){kind=link}
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![Details](kiosk.asp?picturename=120159.jpg&extdesc=Miguel Torres Salmos&subdesc=2007®ion=Priorat, Spain&name=Grenache&price=37.99¬es=The Torres family surname has been linked with wine for more than three centuries. The origins of Torres's commercial activity stems from the 19th century. Jaime Torres, a very dynamic and truly entrepreneurial man, emigrated to Cuba when only 18 years of age. In Cuba he established a solid financial base from where he was to found Bodegas Torres. Nine years overseas were enough for him to generate a small fortune with which he returned to Penedès in 1870 to found "Torres & Co" alongside his brother Miguel.
This Wine is a homage to the monks of the courageous carthusian order, who arrived in "Priorat", in 1095, where they cultivated vines. In 1835 a violent crowd destroyed the work of a lifetime and sacked the monastery, events which later culminated in the auctioning of church lands known as the "Desamortización de Mendizábal". In 1996 the TorreS Family began work on the planting of vineyards on the slopes strewn with the hard, black slate-like "Licorella" stone.
FOOD PAIRINGS: Warm Mushroom and Bacon Salad, Spice-Dusted Lamb Chops with Cherry Tomatoes, Beef Brisket with Mustard and Rye Crumbs&id=){kind=link}
, Alcañol, Alcañón, Blanca de Daroca, Charas Blanc, Forcalla, Gredelín, Lardot, Maccabeo, Perpignan, Queue de Renard, Rossan. It is widely grown in the Rioja region of northeastern Spain, the Cava producing areas south of Barcelona, and the Languedoc region of France. The grape is used to make mildly acidic and young white wines suitable for early consumption or blended with other varieties. Macabeo is traditionally blended with Xarel·lo and Parellada to make a sparkling Cava, the best known sparkling wine of Spain.
Bodegas Artadi is located in the sub-zone of Rioja Alavesa. These high elevation vineyards are distinguished by a higher incedence of calcaire in the soils. This is most evident in the pure limestone vineyard "El Pison", planted in 1931, which winemaker Juan Carlos aptly refers to as "the Musigny of Rioja". Artadi is about purity of extracted fruit with almost Burgundian textures: sheer power, complexity and startling finesse.
FOOD PAIRING: Calamari with Potatoes and Piment d'Espelette, Green Grape and Marcona Almond Gazpacho, Linguine with Gremolada&id=){kind=link}
 is a variety of white wine grape grown in Galicia (northwest Spain) and northern Portugal, where it is used to make varietal white wines. Spain produces Albariño to a significant degree in the Rías Baixas DO, especially in the town of Cambados. It is also common in the Vinho Verde region of Portugal. when the Rías Baixas DO was established on an experimental basis in 1986, Albariño began to emerge as a varietal, both locally and internationally[4]. Its recent emergence as a varietal led the wines to be "crafted for the palates of Europe, America and beyond and for wine drinkers who wanted clean flavors and rich, ripe fruit" and led to wines completely different from those produced across the river in Portugal. The grape is noted for its distinctive aroma, very similar to that of Viognier and Gewurztraminer, suggesting apricot and peach. The wine produced is unusually light, and generally high in acidity with alcohol levels of 12-12.5%.
FOOD PAIRINGS: Snapper and Spiced Crab with Lime-Coriander Broth, Citrus-Marinated Shrimp with Grilled-Onion and Orange Salad
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 - In 1850 António da Rocha Leão established his own Portuguese House among the famous British Port Wine Lodges in Vila Nova de Gaia across the Douro River from Oporto. He picked a fortunate time to start his own House with many fine vintages declared during he 1850’s, especially the - Great Exhibition- vintage of 1851. Porto Rocha was well-established and survived the phyloxera epidemic that wiped out many small shippers in the late 1870’s. For over 150 years Rocha continues as a high quality boutique port producer, now under the management of the Sogevinus port group.
Recognized throughout the USA as one of the finest rare tawny blends ever produced, it is packaged in a distinctive sail-shaped 500ml bottle in a varnished oak box. Blended from 1900 and 1975 Colheita (vintage tawnies) plus the 20 Year Old Porto Rocha , it provides an exotic range of ports over three centuries at an affordable price.
FOOD PAIRINGS: Dry Fruits, Fois Gras, Gorgonzola or Roquefort cheese, Pork or Duck Liver Pate.&id=){kind=link}
.The rest is a blend of Touriga Franca, Tinta Barroca and Tinta Roriz.
FOOD PAIRING:Sautéed Chicken Breasts with Fennel and Rosemary, Melted Edam with Beef, Warm Mushroom and Bacon Salad
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![Details](kiosk.asp?picturename=220028.jpg&extdesc=Rafael Cambra "Minimum" Cuvee&subdesc=2005®ion=Valencia, Spain&name=Cabernet Sauvignon&price=67.99¬es=Rafael Cambra is one of the most innovative young winemakers in Spain. Cambra's wines so clearly stand out from the crowd of young, brash wines with swagger, and often, not much substance. Cambra is swagger with substance, a bodybuilder who quotes Cervantes with ease.
Valencia, where Cambra's wines are from, gives its name to a region on Spain's eastern Mediterranean coast, about 350 Kilometers south of Barcelona. It's also the name of Spain's 3rd largest city, a famous port town in the region, responsible for sending out to sea the area's famed oranges.
140 Case production with 70 percent monastrell and 30 percent cabernet franc
FOOD PAIRINGS: Lamb Chops with Garlic and Olive Oil, Veal Tournedos with Chanterelles and Coconut-Corn Sauce, Roast Beef with Spicy Yogurt-Walnut Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=220027.jpg&extdesc=Rafael Cambra "Uno" Cuvee&subdesc=2005®ion=Valencia, Spain&name=Mourvedre&price=36.99¬es=Rafael Cambra is one of the most innovative young winemakers in Spain. He pushes his vines to the limits of existence to make a wine of other-worldly richness. Cambra's 2003 "Uno" (so-called because it is made from one grape, the local variety Monastrell) is opulent, inky and colossal. It is not, however, one of those simple "might makes right" wines. Cambra definitely coaxes out of his grapes true regional character and grit. This is power, with soul.
Cambra's wines, however, are the "real deal," charmed from 50-year-old vines that produce a paltry 1 kg of fruit per vine. The few grapes these vines produce are of course handpicked. Fermentation takes place completely in stainless steel, after which Cambra gives the wine a 14-month slumber in French oak of 1-2 years age. An additional 8 months in bottle gives the oak a chance to integrate into the luscious juice. The final product: a deep, meaty wine with ripe black fruits, layers of complexity and powerful exotic tannins.
Valencia, where Cambra's wines are from, gives its name to a region on Spain's eastern Mediterranean coast, about 350 Kilometers south of Barcelona. It's also the name of Spain's 3rd largest city, a famous port town in the region, responsible for sending out to sea the area's famed oranges.
400 Case production and 100 percent old vine Monastrell
FOOD PAIRINGS: Eggplant and Potato Curry, Pasta with Sausage, Basil and Mustard, Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini&id=){kind=link}
 and the grapes they produce have cool, rich and delineated aromas and flavors. The soils are a mixture of chalk and clay and this contributes finesse and volume to the wine’s profile. Yields are kept to a low average of two tons per acre and 25 separate parcels are vinified separately and then blended after aging. The wine undergoes malolactic fermentation in barrel before aging in 90% French and 10% American oak.
FOOD PAIRINGS: Lamb Marinated in Jasmine Tea with Sweet Pea Sauce, Tortilla Soup, Rotisserie Chicken with Dried Fruit and Pine Nuts&id=){kind=link}
, this wine comes from exclusive estates of more than eight decades old. Aged in French and American oak new casks for 12 months.
The Denomination of Origin of the Bierzo wines was granted in 1989 by the Ministry of Agriculture, Fishery and Food, wines whose quality was fully acknowledged.
The MENCIA varietal is the most important in this Denomination of Origin. It is adapted to warm and somewhat dry areas and produces excellent red and rosé wines, with a diversity of primary aromas, producing smooth and velvety high quality wines such as this Solar de Sael.
FOOD PAIRINGS: Grilled Cornish Hens with Rice and Sicilian Butter, Stuffed Swordfish with Cherry Tomato Sauce, Chickpea Soup with Thyme, Linguine with Fresh Tuna, Tomatoes and Lemon,
Chicken Provençal&id=){kind=link}
, has maintained its dedication to cultivating vines and making txakoli (a slightly sparkling, very dry white wine with high acidity and low alcohol content) for generations.
Back in 1649, the Gipuzkoa Protocol Archives mention Domingo de Etxaniz linked to growing vines in Getaria. Later he led the modernization, recognition and creation of the Denomination of origin Getariako Txakolina in 1989.
It is normally served as an aperitif and drunk within one year of bottling.
FOOD PAIRINGS: Grilled lime and pepper marinated shrimp, Marmitako (Tuna stew), Chorizo stuffed dates with goat cheese, Confit d’oie (goose fried in its own fat)&id=){kind=link}
, the focus at El Sequé is on Monastrell in the Alicante D.O., on the southeastern shoreline of Spain. Monastrell grows there at an average altitude of 600 meters. El Sequé covers a relatively small 40 hectares. The soil, noted for its low virility, is pebbly with a low degree of humus and high degree of limestone. The vineyards enjoy a Mediterranean climate -- low rainfalls, lots of sun.
FOOD PAIRINGS: Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas, Pancetta-Beef Burgers with Horseradish Ketchup, Ratatouille Strata with Lamb and Olives
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