Domaine Fiumicicoli rouge Vassilia 2019 (AOC Corse Sartène)

The Sciaccarellu, Niellucciu (80%) and, to a lesser extent, Syrah varieties form the assemblage-homage to the Vassilia Fiumicicoli cuvée in its 2019 vintage. This winery is one of eight that can produce 'Corse-Sartène' wine, which in its most is red. The Mediterranean mountain climate, together with the clayey-granite soils form a singular combo that produces unique wines: it is the Sartène style ! Later, in the cellar, two different materials have been used for aging: stainless steel for nine months and finally oak barrels for 12 months to tame the wild side of Niellucciu (Sangiovese adapted to Corsica).


Visually a medium opacity thanks to the Sciaccarellu variety that manages to reduce the pigmentation of the polyphenolic Niellucciu. A delicious aromatic complexity that combines the touches of small red fruit of the Sciaccarellu and the animal, moss and earthy notes of the Nielluciu. Dry and elegant entry in mouth. Development of a medium structure in balance with the typical freshness provided by granitic soils. There is class, there is finesse. The black fruit, from beginning to end, is complemented by touches of evolution that transport us to the foothills of Mount Incudine (Low Corse). At the end of the mouth, a memory of tanned skin returns, another indication of Niellucciu beginning to give his best.


The 2019 vintage is the best in recent times on the island and this red is one you should buy (between 25 and 30 euros) if you love highly complex Mediterranean wines. Service at 13º C is what we propose from this blog. Vassilia red is ready to drink but can be stored for four more years and further immerses itself in the roots of Holly Corsica. As a pairing, an Osso Bucco stewed in the Corsican way, with wine, Mediterranean herbs (thyme, oregano, basil), garlic and 2 hours of cooking over low heat, the secret of the Corsican grandmothers!



Alsina & Sardà - Onom 2022 (DO Penedès)

El Pla del Penedès (sub-zona de Costers de Lavernó), es la aldea satélite de Vilafranca que vió nacer estos Vins i Caves de terroir en 1894. El contexto histórico es la Revolución Industrial de Cataluña que supuso el renacimiento económico que expermientó la sociedad y la economía catalana. Mucho ha llovido desde entonce pero Alsina & Sardà continuan siendo un referente de cavas y vinos de terrer, es decir, con factores ambientales y geográficos que influyen en la calidad. Degustemos la calidad de este Onom.


Nota de Cata: Un Macabeo, Xarel·lo, Parellada color amarillo pajizo de manual, clarificado sin ninguna proteína animal, respetando a los animales. Aromáticamente es delicado, aunando notas de azahar y flor blanca en una primera nariz. Después, se arrejuntan cítricos y fruta carnosa de hueso. Entrada de ligera redondez en boca; desarrollo muy delicado y femenino. Entra como el agua gracias a ese 11'5% vol tan bienvenido. Aromas de boca florales y minerales sin perder el frescor. Final corto, que trae un plus de sensaciones cítricas. La limpieza del vino ecológico, sin sulfuroso aportado.


Eloi Alsina, comercial de las bodegas, propone un precio de 4'05 euros que lo hacen muy deseable en tiempos de desaceleración. Un buen blanco biológico para cualquier momento que acepta o no un bocado. Si deciden una opción gastronómica vayan a buscar la gastronomía catalana: paella de marisco como la del restaurante Fénix de St Pere Molanta: no saldrán defraudados. Sin salir del producto mediterráneo, prueben unos calamars a la plantxa amb llit de patatas. Repetirán.




Domaine Pégaline cuvée Pin-sault 2020 (Vin de France)

Stretching from the Pyrenees to Provence and from the Mediterranean to the Cévennes, the Languedoc vineyard must surely be the most varied vineyard in eastern Occitanie, with something for all enthusiasts whatever the grape variety and whatever the label: AOP, IGP or 'Wine of France'. Since Pinot Noir is a Burgundian grape Philippe Martin takes advantage of the Vin de France label and associates it with the Cinsault Noir, highly adapted to the poor and dry soils of Greece, Bulgaria, España, Portugal and south-eastern France. The result? This:


Visually a half opacity justified by the particular encépagement, meniscus still in youth even having uncorked two years later. A medium intensity nose with the main fruit, a young red fruit sponsored by the Pinot (66%+- here). In mouth a round and southerly entrance. A medium structure development, with richness (13.5% vol.), amplitude and substance. Mouth-aromas where the wilf fruit returns, this time at its point of maturity, nuanced by strawberry notes, candy and, above all, a series of spicy plots, which last until the end. A long, spicy finish with those wild bush fruits. PVP around $15.


A great wine that breaks with the classic and solar Languedoc profile. We remember that this project is based in the village of Claret, Hérault province. Therefore, we place ourselves in the theoretical Pic-Saint-Loup appellation, which is the most reputable appellation in the Languedoc together with Terrasses du Larzac. We are in a cold area at the foot of the Cévennes massif, where limestone, marnes and alluvial soils alternate, all of them at altitude. Top terroir elements. And as a top pairing an Giant barbecue of occitanian meats mixed grilled, daily vegetables, wedges potatoes, ail y oli sauce, black olives tapenade.


Domaine Cauhapé cuvée Chant des Vignes 2019 (AOC Jurançon)

Monein village is considered one of the three best terroirs of the Jurançon wine region, in the Atlantic Pyrénées, south-west. Its proximity to the sea, its mists, its clay-siliceous terraces and its varieties adapted to the rainy climate are an unique mix... a winning team. When we find producers who understand this fact, like my friend Henri Ramonteau, all that remains is to start making wine and selling bottles even on the Moon.


A Gros Manseng 6o% - 4o% Camaralet de Lasseube, straw yellow color, almost crystalline, without any sign of visual evolution, having been uncorked four years after its harvest. A nose at the level of the great Jurançon... festival of citrus fruit (citrus aurantifolia, clementine...) supported by a bouquet of sage. Dry entry, which precedes a very Pyrenean freshness. Aromas in the mouth that are a tsunami of citrus fruit such as grapefruit on a herbal and spicy background. Onipresent tension. Very long and mineral finish, a true song of the Monein vineyards.


Very brave Henri betting a 4o % on one of the most unknown Pyrenean varieties for the American wine lover. My friend Henri proposes a price of only 11 euros that includes harvesting in small yields and, in the winery, 5 months on the lees that will provide all the magic. Serve fresh (11º C). At the level of pairing, you have to look for Basque cuisine no matter what. A romesco prawns pintxo, a poached egg with caviar montadito or a confit tomatoes with cheese and cecina pintxo.




Viña Paula Estate Malbec 2020 (Valle de Uco, Argentina)

El valle del Uco, unido a la cordillera de los Andes, goza de una altitud de entre 900 y 1200 metros capaz de acoger la viticultura. El valle está protegido por las cumbres de Tupungato y Cordón de Plata, propiciando una gran amplitud térmica día-noche. Los terrenos de esta fosa tectónica está recubierta por sedimentos aluviales donda las raíces de la viña van a gozar de una madurez continua, pues dichas piedras guardan el calor del sol argentino para soltarlo por la noche y fijar los aromas. Una materia que necesita en bodega sí o sí sus doce meses de crianza en madera.


Nota de Cata: Viña Paula destaca por su profundidad visual en copa, una extracción de más de 20 días que obliga a las pieles de Malbec a ceder todo su color al mosto-vino. El bordecito, todavía en juventud habiendo descorchado en 2023. Una nariz que invita al carafage, notas de puma andino y a guanaco desorientado. Después, aparece la fruta del bosque típica varietal. Una entrada en boca seca, amplia y carnosa. Desarrollo concentrado y complejo (recuerdos de sotobosque, carnicería y de cuero, pero en ningún caso es brett). Final largo, cálido y especiado dejando un conjunto rústico.


Sin duda un vino de carácter para acompañar los tan típicos asados argentinos. Viña Paula valora esta referencia en unos 15 euros, que denota su intención de convertirse en un vino para comidas serias que recomendamos servir a 13º C. Un costillar de vacuno Hereford estará a la altura de este Malbec, más concretamente su costilla, que haremos asar durante horas mientras la familia está reunida hablando de fútbol, política y parientes lejanos en Italia y España.




Terres d'Estadon rosé BIO LIDL (AOC Coteaux Varois)

Brignoles is located in the Caramy plain, a tributary of the Argens river, in the Var province in French Provença. Its warm temperate Mediterranean climate offers hot and dry summers, and winters are mild and wet. It is the capital of 'Green Provence', a territory labeled Country of Art and History where Estandon Winery is located, for more than 50 years, men and women have pooled their know-how to offer quality rosé wines like this.


This non-vintage Grenache – Cinsault – Syrah rosé has an orange-pink color, with rose petal reflections. On the nose, the skin contact controlled by Cathérine Huguenin rescues a medium intensity aromatic. We are referring to perfumes of freshly cut citrus fruit on a shyly floral background. A dry mouth at its entrance. Dense development (13% vol), with touches of pleasant bitterness reminiscent of orange peel. There is also room for hints of white stone fruit. Dry finish, warm and a spice that adds persistence.


Great value for money thanks to just 6 euros in a well-known frenCh shopping area. A pool rosé, with guaranteed freshness as malolactic fermentation has not been carried out. Serving to 11º C. Light Mediterranean preparations, such as salads, petiscos or tapas are the most suitable. Then, when you get out of the pool, you can finish the bottle of Terres d'Estadon with his wife and then give her the big matter. Oh là là!



Château de la Botinière 2021 (AOC Muscadet Sèvre et Maine)

To talk about Muscadet is to talk about the lees and the seafaring life of Nantes. This city, which smells of Brittany but also of oysters, is capable of offering tourists many gastronomic options. The multitude of wineries and white wines here make the Melon de Bourgogne variety reign with authority. The one they propose from the village of Vallet (30 km south-east of Nantes) tastes like this to us.


Manual straw yellow color. On the nose we find notes of citrus fruit and memories of the Vallet fields after the rain that in the province of Loire Atlantique is a punishment from God. Dry entry in the mouth (11.5% vol.). The development enjoys some volume thanks to the work of the lees of the Melon variety. The typical freshness of Muscadet appears soon, accompanied by notes of white stone fruit. Short finish, which does not persist, and shows an overdose of sulfur.


A low-cost white that leaves a poor and mediocre outfit. Still, it can be paired with fatty cheeses. Start with some Bouca (Loire valley goat) cheese on a slice of toasted village bread. Then, move on to Curé Nantais cheese, which has a peculiar and characteristic flavor. Finally, finish with the Embruns cheese with seaweed, which has been matured with seaweed from the Atlantic coast. Une délice!




Domaine Sant Armettu cuvée Élegante 2021 (IGP Île de Beauté)

The Élegante grape variety, which appeared in Aragón region in the Middle Age, is one of the best known internationally thanks to its adaptation to the warmer and windier areas of Europe. In terms of plantation area, it is the 4th in the world, with more than 185,000 hectares... crazy. In Corsica it is a variety that provides roundness and alcohol to the blending of Sciaccarellu, Minustellu or Carcaghjolu. Precisely when it was planted on the island, it surprised the Corsicans for its erect demeanor, earning it the nickname Élegante (stylish).


A delicate opacity that surprises, marking a gap with the highly concentrated wines of Calatayud, Châteauneuf-du-Pape or Montsant. A wild nose, turned towards the fruits of the forest, the spice and a côté terroir. Entry into the mouth with a tamed roundness, the development is dense in texture, expressive and with a typical freshness of the granite sands of Corse-du-Sud. Its digestible and feminine structure breaks with the rest of the Mediterranean Garnacha wines. The fruit all the time (9 months in stainless steel) and the earthy notes transport you to the crazy Corsican nature between sea and mountain.


The 2021 vintage was cold in the island, an artist's vintage because those who saw their vineyards save themselves from frost achieved a result like the one we have described: far from concentrations and close to the finesse. <<Elegant>> (30 euros) was the first cuvée made by Sant Armettu winery when they only had 10 hectares. Today, with 1oo acres, this winery is the most important in the Sartenais, offering wines free of added sulphites through four ranges: Rosumarino, Myrtus, Burghese and monocépage (to which this 1oo% Garnacha belongs).


Tana di Lupo bianco 2021 (DOC Soave Classico)

When we talk about the Soave DOC we are talking about Veneto and the Italian Alpine Piemonte. Here, the queen is the Garganega variety that can occasionally be accompanied by Trebbiano from Soave or French Chardonnay. In its dry wine type we can find the geographical designations Colli Scaligeri and Classico when we refer to the Castelo de Soave area as the place of origin of the harvest.


Intense on the nose: white fruit and floral on the first nose. Dry entry, which links to a development of optimal volume, supported by good acidity. A dense mouthfeel (12.5% vol.) and very fruity (clementine, peach, citrus, herbal...). Mouth aromas with bitter notes of citrus peel and spices. Final unfortunately very taken by the sulfurous, which reveals a wine focused on export.


We remember that the mention Classico corresponds to the original area of Castelo de Soave, in the province of Verona. Its affordable price of 7 euros on a large surface confirms its vocation for export. Italian gastronomy is chosen to accompany the Italian Alpine whites: a tasty rissotto, potato gnocchi or an artisan pasta with basil sauce (pine nuts, picorino cheese and garlic).