Viña Galvana by Delgado Zuleta


This week I was invited to a cata for this year’s edition of Bodegas Delgado Zuleta’s D.O Cádiz white wine Viña Galvana. Delgado Zuleta is of course best known for its sherries (it’s said to be the oldest bodega in the marco de Jerez), especially Manzanilla La Goya, but also produces local white wines.

The 2017 Viña Galvana (85% Palomino Fino and 15% Moscatel) is a fresh, light wine with a bright pale gold colour and a touch of fruitiness, and pairs well with fish and seafood. Really a perfect summer wine. The label pays tribute to one of Sanlucar’s most popular events, the annual horse races on the beach which take place every August. The cata was presented by Jorge Pascual, the Director-General of Delgado Zuleta and enologist José Antonio Sánchez Pazo, with promotion by @ProbandoGastro.

The event was hosted by Cinta Romero and her team at La Cochera del Abuelo, who also provided a light post-cata lunch. Thanks to everyone who helped organise this very pleasant event.

Bodegas Lustau | Vermouth with a View

After a period of decline, vermouth (a fortified aromatic wine) has been enjoying something of a comeback recently, with a number of producers entering the market with a variety of “craft” vermouths. One of these, the respected sherry-house Lustau, brought out its first red vermouth at the end of 2015, and has followed it up with a white vermouth, launched in Sevilla at a special event on May 10th.

I was fortunate enough to receive an invitation, which also resulted in another first, as the presentation was being held in the new Sevilla Tower across the river next to the old expo site. Personally I think the building is an eyesore on the Sevilla skyline, but I have to admit the view from the 21st floor (halfway up) was pretty spectacular, and as usual at these events I met up with some old friends and made some new ones.

Lustau white vermouth: fino & moscatel

Stars of the show were, of course, the two Lustau vermouths. The new white vermouth is blended from fino and muscatel sherries, and is slightly less sweet than the existing red, which is blended from amontillado and PX sherries. Both are flavoured with a variety of aromatic botanicals and spices. I think the red is still my favourite (although a close decision), but if you haven’t caught the vermouth bug yet try one of these in your local bar. You might well become a convert.

Lustau red vermouth: amontillado & pedro ximénez

Lustau reps Estanis Bobadilla & Juan Mateos Arizón

vermouth cocktail recipes

Bodegas Lustau

Finos Palmas 2016

palmas-2016-1

The Cuatro Palmas (four palms) is an annual selection of a small number of the very best casks of Tio Pepe Fino sherries from Bodega González Byass in Jerez, which are publicly presented to the sherry and hospitality trades and selected press at an invitation only event in November.

palmas-2016-5Pedro Rebuelta, Cayetano Martínez de Irujo, Antonio Flores

I was fortunate enough to be invited to the presentation, which was held at the spectacular Palacio de las Dueñas, the seat of the Duke Of Alba, in Sevilla. Only opened to the public in May, this 15th century Gothic-Renaissance-Mudejar style palace, with is long halls and garden courtyards, was a perfect venue for the presentations and tastings.

This year’s selections were made in September by Antonio Flores, Gonzalez Byass’ master winemaker, and renowned sommelier Gérard Bassett, and bottled, as always, “en rama”, without filtration or clarification. Not an easy task, but eventually wines were selected for each of the four palmas.

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  • One Palm is a 6 year old Fino selected from three casks, out of a total of 142, that exemplifies the evolution of the style.
  • Two palms is an 8 year old Fino selected from just two casks out of 150, reflecting the elegance of a well aged wine.
  • Three Palms is a 10 year old Fino selected from a single cask at the limit of the biological ageing process.
  • Four palms is a Fino that has passed to being an amontillado, and was selected from one of just six casks that have been ageing in González Byass for 51 years. It reflects the ability of Tío Pepe to evolve over time.

las-palmas-2016

The presentation took the form of a palace tour, stopping at a different garden courtyard to sample each wine, while “winemaker poet” Antonio Flores not only regaled us with the unique characteristics of each Palma, but also (aptly) read from the works of Antonio Machado, born in the palace in 1897. This was followed by a sumptuous buffet lunch, with all the Palmas flowing freely. Not surprisingly all the 2016  Finos Palmas stock has been sold already, but you can still find it in select wine shops in Sevilla, such as the Corte Inglés Gourmet Experience.

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foto de familia

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Viña Sevilla – Fiesta del Vino

vina sevilla (1)The Third Fiesta del Vinos, organised by Viña Sevilla, is a great opportunity to discover and learn about the wonderful world of Spanish wines. This edition will be held in creative-space Rompemoldes and will be a bit like a big street party where you can sample a wide selection of wines from different areas of Spain and also meet the winemakers. There will be various wine tastings, interactive workshops, along with homemade tapas and plenty of good music. Entrance is free but if you’d like to sign up for any of the workshops get in touch with Viña Sevilla as space for these events is limited.
vina sevilla (2)

Viña Sevilla – Fiesta del Vinos
Centro Rompemoldes
San Luís 70
Friday May 20th  7.00 pm – midnight
Saturday May 21st  12.00 pm – midnight

Vinos de España – Una Pasión

vinos de espana
Tomorrow Sevilla will host the third edition of “Wines of Spain. A Passion”, a gathering of wineries organised this year by Bodegas Emilio Hidalgo, presenting the enormous diversity and richness of Spanish wines to fans, professionals, and wine lovers alike.

The event will be held in in the heart of Seville at Casa Bucarelli, an idyllic environment that combines beauty and history of the city. 42 Spanish wineries will be featured with a selection of over 200 fine wines. There will be a diverse representation of producing areas, designations of origin and wines: Rias Baixas, Bierzo, Somontano, Cádiz, Priorato, Jerez, Toro, Rioja, Mallorca, Extremadura, Navarra, Txakoli, Wheel, Cava, Ronda, Ribeiro, Valencia, Arianza, Ribera del Duero, Madrid, among others.

Vinos de España Una Pasión
May 12th
11.30 am – 7.30 pm

Tío Pepe en Rama 2016

en rama 16

After having to miss this year’s presentation of Tío Pepe en Rama 2016 (because of this!) I found myself having a post-shopping pre-dinner glass of wine up at Gourmet Experience and my pal Silvia stopped by. Silvia not only runs the place at GE but her father Antonio Flores (AKA the winemaker poet) is the master wine blender at Gonzalez Byass and is also the guy responsible for Tío Pepe en Rama. Turns out Silvia missed the presentation too (she was only able to stop by for a quick hello before it all got going) and she insisted I try a glass. And well, it was damn fine. Thank you Silvia!

Tío Pepe en Rama 2016 was first selected in October from 100 of the best casks from two of the oldest Tío Pepe soleras, Rebollo and Constancia, and finally bottled (16,000 in total) in April from the top 60 out of those initial 100 casks.

A wild unfiltered wine, with all its yeast and organic contribution. Yellow, pale, golden tones, cloudy (yeast in suspension). The nose is pure albariza, salinity, nuts, bakery aromas. Tasty, intense, long, salty and slightly bitter finish. Or as Antonio would say… el sol de Andalucía embotellado (bottled Andalusian sunshine).

You can order Tío Pepe en Rama 2016 from the Gonzalez Byass online store or (in Sevilla) buy it at El Corte Inglés Gourmet Experience Duque.

Pre-Feria at Taberna del Alabardero

pre feria 2016

If you can’t wait for the Feria de Abril to start (this year it runs from the 12-17th) you can whet your appetite at Taberna del Alabardero, which is hosting is first ever Pre-Feria event. The gorgeous Salón del Magnolio has been decked out with colourful paper lanterns and banners and will be offering feria-style lunches (13.00 – 16.30) and dinners (20.00 – 23.30) until next Sunday the 10th. There will be live music and typical feria food (tortillas, fried fish, Ibérico meats) will be freshly made-to-order in the “caseta’s” pop-up kitchen, which will also be preparing various paellas during mealtimes. To encourage a proper feria “ambiente” a dinner for two will be awarded to one of the couples that come dressed in vestido de gitana and traje corte.

pre feria

Pre-Feria en el Magnolio
April 6 – 10
Taberna del Alabardero
Zaragoza 20
Tel. 954 50 27 21

Tapas Route in Zona Calle Feria

feria de tapa

This weekend you can enjoy specially chosen tapas with a small beer for a set price of 3€ during the Ruta de la Tapa in Zona Calle Feria. Twenty bars are participating and you can also win a prize by voting for your favourite tapa. See the Calle Feria Facebook Page for details. It’s a fun (and economical) way of getting to know the tapas bars in this area.

feria tapas mapclick on map to enlarge

 

 

Callejeando Food Fest

callejeandocallegeando programme

This weekend you can enjoy the best of street food at Muelle de Las Delicias next to the Seville port. There will be 15 participants serving up everything from burgers to desserts, along with workshops, music and other special events. Click on the programme to enlarge the image or have a look at the Callejeando Food Fest Website.

Be there or be square.

Andalucía Sabor 2015

andalucia sabor 2015
This year saw the 5th edition of the Andalucian Fine Food Exhibition (Andalucía Sabor), which was held in the Palacio de Congresos from September 14-16.

This biennial event is organised by the Department of Agriculture, Fishing and Rural Development of the Junta to promote the best of Andalucian produce and gastronomy to a world market. It brings together professionals from every part of the gastronomic world from primary producers, through the Consejos Reguladores to chefs, wholesalers and distributors, and the press. As well as the exhibition stands activities include tastings of oil, ham and wine, ham cutting and cooking competitions and demonstrations, and round table discussions.

In other years I have focussed on the conferences but this year I spent most of my time checking out the products and watching the presentations and workshops. Here are a few of the highlights…

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