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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by CieloVista on 5/19/2013 & rated 88 points: Light ruby red with red berries, oak and cinnamon. It is balance but a little on the acidic side with flavors of red berries. Nice medium aftertaste. (1680 views) | | | Tasted by Votefordennis on 9/15/2012 & rated 91 points: Holy acidity Batman! Surprised I enjoyed this, champagne like but not as sweet. Very enjoyable and refreshing. (2348 views) | | | Tasted by Enfant sauvage on 8/27/2012: Yum. Mineral and a bit of fruit on the nose (citrus/tropical), but shines on the palate. Mineral driven, saline, very clean. I definitely preferred this to the Ganeta tasted alongside, though that opinion was not universal. (2328 views) | | | Tasted by Benj on 8/26/2012 & rated 90 points: Probably the lightest wine I have ever given a 90+ score, this is *the* Summer wine. The nose is slightly zesty, otherwise relatively uninteresting, but on the palate it's all about the very dry, tart cooking apple, lime zest and super acidity, lifted by a slight frizzante prickle. Light enough to drink as an aperitif, ballsy and acidic enough to pair with almost anything on the lighter side (if I ate seafood, I'd probably be waxing lyrical right now). This has really encouraged me to explore more Txakolina, and I will forego almost any Vinho Verde for this bottle, especially given that its' $15 and widely available. One of the most refreshing wines I've ever tasted. (2359 views) | | | Tasted by Enfant sauvage on 6/4/2012 & rated 90 points: So nice to drink. Not a lot on the nose, maybe a bit of key lime. Some brine and a lot of citrus on the palate. This went well with oysters and with ceviche, a great seafood/summer wine that is indeed a balance of complexity and fun. (2638 views) | | | Tasted by johndefi on 5/28/2012 & rated 90 points: Almost clear. Very light straw color. Light mineral nose with a hint of tropical fruit. On the palate lots of lemon and stone. Acidity is medium to strong. The lemon sticks around with the acidity for a substantial medium length finish. This is really nice and strikes a balance between simple and complex. (1582 views) | | | Tasted by BrianPA on 5/6/2012 & rated 89 points: Had not had before, and different. No nose to speak of, almost clear and slightly sparkling, no fruit, tastes slightly salty. Short finish and not complex, but very, very refreshing. Paired well with ceviche. Reminded me a little of a vino verde but without the fruit. Tried with six winehound friends -- popular with all. Would be great in the summer by the swimming pool with light fare. (1496 views) | | | Tasted by JaynPam on 4/16/2012 & rated 90 points: I really like this wine. Crisp and full of acid. Simple but not boring. Slightly frizzante. Lemon and brine on the palette. A personal favorite. (1590 views) | | | Tasted by liteagilis on 1/30/2012 & rated 90 points: My reference point Txakoli and it tastes like a great Muscadet if Muscadet were fun. Mineral, saline, no fruit. Strong bubbles (less than sateen franciacorta level but more than new vintage german rieslings). Kills with fried food and oysters. Loved it and its only $13 a bottle wholesale (1867 views) | | | Tasted by tdelorme on 12/4/2011: interesting color....almost clear. i have had this a couple of times in the last week, was a great paiing with sushi (they serve it by the glass at sushi taro in DC) and tonight with cured meats, olives and cheese..love the saline notes - very food friendly and refreshing. always enjoyable and very versatile.... (1977 views) | | | Tasted by brooklynguy on 10/13/2011: improved in bottle since the summer - salty in a profound way, refreshing and so very drinkable, intensity and subtlety at the same time. Such a great wine. (2453 views) | | | Tasted by brooklynguy on 8/7/2011: a classic version of the wine. It's is not so much about fruit, more about minerals and sea air, a vague undercurrent of something like raw lentils. There is a sneaky intensity here too, something deep in the core of the wine. The wine is absolutely delicious and completely refreshing, and probably way too drinkable for its own good. (2293 views) |
| Ameztoi Producer website
CA Distributor (Addt'l Info)Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info. |
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