Archive for November, 2010

Join us on December 30th  in our minivan up to 9 people and enjoy a unique full day wine tour to Penedes wine region (45 minutes from Barcelona) and meet other wine enthusiasts!

You will learn about the local history and geography that makes The Penedès such a popular destination for wine lovers and foodies all over the world.

We will visit two traditional wineries and will enjoy a private wine tasting for the small group. Wine cellars visited : Pares Balta and Albet i Noya (organic wines).

For complete information and sign up please visit http://bit.ly/dBL77B


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The chocolate festival is a must for chocolate lovers. The fair is held in  Tübingen (45 km for Stuttgart), so you can also take the opportunity to visit this city.  Starting on November 30th and ending in December 5th,  it offers a wide range of worldwide chocolate specialists selling and promoting their fine products.

From a chocolate market in the historic center to chocolate massages, there is plenty of options for everyone.

For more information : http://www.chocolart.de/en/about/festival/

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Hi  from The Wine Colours,

We are  are  currently developing Twitter to be closer to our clients and providers , social media  is becoming not only  important but necessary to receive the  feedback of  our clients  and to do a follow up of our tours and events.

The plaThe wine colours ownerstform is just starting to offer a better  service and to inform about our current events ,  company news  and spanish  wines  news.

We are already on Facebook and our personal profiles ( Marta and Sara) a  can be seen in Linkedin, our current events available to join  are set  in www. eventbrite.com .

We will very pleased to have you as followers. Be  sure   that  if you love Spain and spanish wine and gastronomy  you  will enjoy  it!!!!

Connect to us  through Twitter!!!

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Priorat wine toursAMONG the wine regions that blanket Spain like a patchwork quilt, the names run from the famous, like Rioja, to the fashionable, like Priorat, to the emerging, like Bierzo, to the unknown — choose from many. Skip to next paragraph
Multimedia  Wines of The Times: Montsant Reds from SpainInteractive Feature  Wines of The Times: Montsant Reds from Spain Related Pairings: For a Drink That’s Sometimes Elegant, First Invent a Burger (July 11, 2007)

The Pour  Eric Asimov, chief wine critic for The Times, discusses the pleasure, culture and business of wine, beer and spirits.

It’s that unknown quality that makes Spain so exciting for wine lovers who prize a sense of discovery. You are never quite sure what you are going to get. Yes, it could be a wan, insipid wine that deserves never to see the spotlight, even at $8 a bottle. But just as easily it could be something delicious and surprising, a wine that captures your imagination.

The wine panel recently had the pleasure of tasting 23 bottles of red wine from Montsant in northeastern Spain. This largely anonymous region, which was recognized as a separate wine zone in 2001, seems poised to make a name for itself.

The wines varied widely in style. Some were juicy, instantly pleasurable and exceptional values. Others were clearly more ambitious and expensive — bigger, richer and meant for longer-term enjoyment. All were linked by a distinctive mineral component that gave them depth and identity.

For the tasting, Florence Fabricant and I were joined by Ron Miller, the general manager of Solera, a Spanish restaurant on the East Side of Manhattan, and Rafael Mateo, the former managing partner at Ostia in Greenwich Village, who is planning to open Pata Negra, a ham, cheese and wine bar, in the fall. We all were impressed and surprised by the wines.

“These were the best of both worlds, New and Old, plush and silky, not just jammy and overblown,” Rafael said.

It’s impossible to talk about Montsant without looking at its neighbor Priorat, and at the Catalan region as a whole. Despite centuries of wars, shifting alliances and dictatorships, Catalonia, and its capital, Barcelona, have struggled to maintain their independence and cultural identity. In the early 1930’s Catalonia achieved a tenuous self-rule within Spain that was quickly lost in the Spanish Civil War. Only after the death of Franco and a new constitution in 1978 were Catalonians granted autonomy and permitted legally to speak their own language.

One confusing result for outsiders is a profusion of nearly matching words, rendered in either Castilian Spanish or Catalonian. The word Catalonia itself, for example, is the English variation of what the Castilian speakers call Cataluña and the Catalans themselves call Catalunya. Similarly, Priorat is the Catalonian word for what Castilian speakers call Priorato.

In a way, the creation of the Montsant region is a microcosm of Catalonia’s battle for self-determination. For years it was part of Tarragona, known for the sort of atrocious fortified wine called Poor Man’s Port by the optimistic few and Red Biddy by everyone else. Only one area of Tarragona, Falset, made wines that rose above the others.

In fact, this subzone had more in common with Priorat than the rest of the Tarragona region. Priorat made a name for itself in the early 1980’s when ambitious young winemakers imagined wines that could be made from its ancient yet neglected mountainous vineyards. Their success inspired producers in Montsant, which surrounds the Priorat hills and which, like Priorat, traditionally uses garnacha and cariñena grapes, better known to English speakers by their French names, grenache and carignan.

After years of campaigning, the Falset subzone was separated from Tarragona and awarded the Montsant appellation in 2001, making it simultaneously one of Spain’s oldest and newest regions. Families that have grown grapes for centuries have only in the last decade or so begun bottling their own wines.

This is a roundabout way of saying that the wines of Montsant resemble the wines of Priorat. They are not as powerful, and they don’t yet strive to be as profound. They are easier to enjoy young. But they share a thread of minerality that binds them rather than separates them.

In addition to garnacha and cariñena, growers have planted a fair amount of cabernet sauvignon and syrah, as they have in Priorat. Indeed, our No. 1 wine, the 2003 Mas de l’Abundància, is a blend of cabernet sauvignon, garnacha and cariñena. It showed balance and a firm structure yet was enjoyable now, with flavors of minerals, berries and cocoa. Our No. 2 bottle, the 2002 El Bugader from Joan d’Anguera, is 80 percent syrah and 20 percent cabernet, and though it is rich, ripe and spicy, it too has that characteristic stony, earthy flavor to it.

To read ful article: http://www.nytimes.com/2007/07/11/dining/reviews/11wine.html?_r=1&ref=spain

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Priorat wine regions Siurana


It all began with wine. In 1989, a group of wine connoisseurs visited the Priorat, an impoverished, untamientos rural area inland from Tarragona, in the Spanish province of Catalonia.They had heard of the region’s unique conditions for growing grapes, although the wine being produced was unrefined and usually sold in canisters rather than bottles.

The group was led by René Barbier, the veteran winemaker from La Rioja. The others were Álvaro Palacios, also the son of winemakers in La Rioja; Carles Pastrana, a Spanish journalist and wine lover from Tarragona; and Daphne Glorian, a Swiss-French lawyer. With them was Josep Lluis Perez, a local professor of enology and founder of the Enology School in Falset, the Priorat’s capital. They must have liked what they saw, for each started buying land, rehabilitating old vineyards, planting new ones, and making wine under names such as Clos de l’Obac, Clos Erasmus and L’Ermita that have since elicited praise from wine pundits all over the world.

“We don’t deserve any merit,” Mr. Palacios says. “The merit is all with the Priorat. If we went there, it was because of the quality of the wine. When I first tried it, it was like a diamond in the rough. The area has an exclusive personality. It’s so beautiful and at the same time so difficult; it requires a lot of effort, but it’s worth it.”

Dominated by the impressive, flat-topped mountain range of the Montsant natural reserve, the landscape is rough and striking. Vineyards and olive groves cover the terraced slopes that rise from unblemished valleys. The medieval villages dotting the hilltops have escaped the urban atrocities committed on the nearby coast. And the wine is produced in a traditional manner, with grapes picked by hand and irrigation systems rare. The Priorat feels like a remnant from another age that has been magically preserved in these mountains.

“It’s the reverse of glitz and party. The Priorat is for people who are looking for an active, mentally  estimulating and physically rewarding holiday.’”

Priorat wines

“When we first arrived, some people wanted to innovate, introduce new types of grapes and change the cultivation system,” Mr. Palacios recalls. “They were disappointed. We found centuries’ worth of wine-growing tradition, and people were doing it this way because it worked. So the traditional methods are being preserved, even though it sometimes means using horses instead of tractors. But the mentality here is to preserve.”

To read full article: Priorat at the Wall Street Journal

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