La Gitana, with the charming gypsy girl (gitana) on the label, is the most popular Manzanilla on the Spanish market and is the top selling wine in Seville. Its dry delicacy, sea salt freshness and lingering tanginess make it a natural pair for almonds, olives, sardines and cured meats (hola, Jamón). The light body and vibrant acidity and salinity also make it a beautiful pairing for sushi. An ideal apéritif.
A pleasant earthiness leads to elegant and defined flavours of plum and black cherry; wonderful finesse and elegance and great restraint and balance with a long finish. Great with cassoulet, roasted meats and earthy dishes.
An alternative to Chip Dry (and my preferred white port) for Porto Tonicos. This dry white Port opens with a nice cut of citrus, orange and lemon pith. A fine vibrance and snappy acidity on the gently citrus-sweet palate. A blend of Malvasia Fina, Gouveio, Viosinho, Rabigato and Arinto.
Deep ruby. Ripe nose of black fruits, earthy notes, spices, smoky oak and leather. Sweet fruity taste, quite tannic, warm and firm on the tongue. Tight finish. Will benefit from 4 to 5 years in the cellar. Hearty dishes are in order.
This Pinot packs quite a punch as there is lots of extract as well as elevated, dry tannins. Cherry, raspberry, plum, spice, dried earth and flowers are all in play. Excellent length. This wine needs food, so duck breast will do the trick, quite nicely.
Offers characteristic varietal green apple and aromatic floral notes with refreshingly crisp acidity balancing the lightly off-dry finish. An agreeable sipper that will pair with light appetizers and lightly spiced white-meat dishes.
Chile is making some very nice (and affordable) Sauvignon Blancs with freshness and packed with flavour. The nose shows guava, tropical fruit, fresh-cut grass and white flowers. It’s crisp and refreshing on the palate with grapefruit and tropical fruit flavours.