Join us tomorrow (Saturday 9/25) for an impromptu Spanish Wine Tasting from 3 to 5 p.m. or while supplies last. We’ll be sampling 3 wines from our Corners Collection as well as one additional sparkling wine we are big fans of.
LOXAREL SANIGER CLASSIC PENEDÈS BRUT RESERVA 2016
From vineyards at 300 meters above sea level in Alt Penedès, this vintaged sparkler is a blend of the classic Cava grapes xarello (45%), macabeu (40%), and parellada (15%) made by the “methode traditionnelle” with fermentation in bottle and aged in underground cave at 8 meters deep for at least 14 months. The wine is straw yellow in color with fine beading and small bubbles. The bouquet is delicate with subtle notes of green almond on a background of ripe pear. It’s beautifully creamy on the palate with soft candied citrus flavors, a hint of bitter almond, and a trace of toasty brioche from the aging on the lees.
ORGANIC
$18.99 in our SPARKLING WINE section
NAIA VERDEJO, RUEDA, 2019
Clean, lively apple and melon aromas are typical of good verdejo. A full palate with citric acidity feels right, while green apple, citrus and green peppercorn flavors finish steady. Nothing about this highly quaffable white raises any red flags. Drink now. — MICHAEL SCHACHNER, of WINE ENTHUSIAST
part of our SEPTEMBER IN SPAIN CORNERS COLLECTION (see below)
VENTA la OSSA TEMPRANILLO, la TIERRA de CASTILLA, 2016
90 points from WINE ENTHUSIAST: Balsamic aromas of tomato sauce and raisin set up a full palate with scratchy tannins and firm acidity. Raisin and plum flavors are bold but limited in scope and complexity, while this is flush on a finish with prune, cassis and chocolate notes. — MICHAEL SCHACHNER
part of our SEPTEMBER IN SPAIN CORNERS COLLECTION (see below)
CASA ROJO “ENIMIGO MIO” GARNACHA, MURCIA, 2019
Enimigo Mio seeks the freshness and all the aromatic potential of garnacha, where the particularities of a terroir like Murcia, on the northern slope of the Sierra de la Pila, will be shown. Wild red fruits, cherries, and blueberries stand out on the nose. The maceration and fermentation in French oak foudres at a temperature of 25ºC gives subtle aromas of spices, cocoa and nuts.
VEGAN
part of our SEPTEMBER IN SPAIN CORNERS COLLECTION (see below)