Tag Archives: mejor vino blanco español

Custodio Zamarra: “The best wine is the one that, according to your budget, makes you happier”

The renowned sommelier is the second guest of ‘Conversations about Spanish wine’, hosted by the journalist Javier Pérez Andrés. Zalacaín restaurant, where Zamarra developed his career for more than 40 years, is the setting for this conversation revolving around the world of wine

La Seca (Valladolid), 3 July 2019.- After featuring the specialised journalist Carlos Delgado in the first edition of ‘Conversations about Spanish wine’, the second edition of this programme features one of the most renowned sommeliers in Spain. On this occasion, Javier Pérez Andrés talks with Custodio Zamarra, sharing anecdotes and thoughts around the wine industry and its evolution over the past 25 years. Zamarra reflects about the wine industry in Spain and emphasises, among other things, that “the best wine is the one that, according to your budget, makes you happier”. In this respect, he adds that “from the point of view of winemaking, no wine costs more than 50 euros”, though, “when it comes to wine, we don’t only pay the content, but its history”.

The scenario for this talk was the Zalacaín restaurant, where Zamarra was a sommelier for more than 40 years until his retirement. His history in this famed Madrilenian gastronomy symbol, as well as the evolution of wine and the work of sommeliers in recent years, are some of the key points of the conversation between Pérez Andrés and Zamarra. So, after giving value to the journey experienced by the viticulture in our country, the sommelier has not hesitated to assert that “Spain is one of the most important countries in the world of wine”. Pérez Andrés and Zamarra enjoy their meal paired with Cuatro Rayas Cuarenta Vendimias Cuvée, a collectible Verdejo wine, distributed exclusively to the hospitality industry and the best wine bars which the sommelier states that is a “really extraordinary Verdejo wine”.

Four decades of dedication to wine in Zalacaín
Custodio Zamarra is one of the most important personalities in the world of sommeliers in Spain. Working in the hospitality industry since she was very young, his career in Zalacaín began at the early age of 24, when he joined the team of this restaurant in Madrid. From there on, thousands of wines have passed through Zamarra’s hands. Making him one of the most authoritative voices in the national wine scene.

Promotion of wine-making culture
“Conversations about Spanish wine’ is a new format that takes advantage of new technologies, distributed exclusively through social networks. A 30-minute episode that shows a meeting between the greatest wine connoisseurs in this country and Javier Pérez Andrés – a specialised journalist whose career has made him a leader of opinion on the information of wine, tourism and gastronomy in Castile and Leon. In these meetings, they will share their opinions, values and criteria. All of this in a series of talks, that, for the first time in Spain, generates a serious discussion filled with knowledge from the biggest authorities in the industry: journalists, sommeliers and several professionals of recognised prestige. The initiative ‘Conversations about Spanish wine’’ is sponsored by Bodega Cuatro Rayas, leader cooperative in the DO Rueda. Having quality wine as a key cornerstone, with this new format, the winery wants to focus on spreading the knowledge of the wine industry with the support of experts.

Acknowledgement to Restaurant Zalacaín

 

The success of ’61’ Vermouth Verdejo at three Italian Michelin-rated restaurants

La Seca (Valladolid), 27 June 2019. Bodega Cuatro Rayas’ aperitif crosses frontiers and settles in the quintessential home of vermouth: Italy. Three of the Michelin-rated restaurants in this country have in their wine menus ’61’ Vermouth Verdejo, aperitif launched on the market in 2017, thus becoming the first 100% verdejo winery vermouth, and since its release, it has continuously amazed the devoted consumers of this drink.

Besides finding this vermouth in Spain, Mexico, Canada, Germany, Belgium, Austria, Switzerland, The Netherlands, and Poland, ’61’ Vermouth Verdejo is present in wine menus of several world-renowned and prestigious restaurants, such as: Ristorante Dolada (Pieve d’Alpago), Ristorante Al Capriolo (Vododi Cadore), Ristorante Tivoli (Cortina d’Ampezzo), all of them awarded one Michelin Star and located in the North of Italy, next to the region where vermouth was born in the 18th century as we know it today.

’61’ Vermouth Verdejo
The mix of Verdejo wines (50% wine of the year and 50% barrel-fermented wine) together with botanical essences provide this vermouth with a mahogany colour and amber highlights, an intense aroma where low bush as fennel and elderflower dominate with hints of thyme and rosemary – characteristic of the Verdejo variety. Balanced on the palate, with a bitter, pleasant long finish, and the balsamic aftertaste we found on the nose.

Michelin Stars with a taste of Valladolid
In Valladolid, we can also find some Verdejo wine from Bodega Cuatro Rayas in two Michelin-rated restaurants: La Botica de Matapozuelos, opened in 2002 and located in the village of Matapozuelos in Valladolid province, where you can enjoy their gastronomical creations paired with Cuatro Rayas Cuarenta Vendimias Cuvée or ‘61′ Dorado; Restaurante Trigo, sharing passion for gastronomy since 2017 and located in the city of Valladolid, where you can find Amador Diez. These three brands are exclusive verdejo products debunking the myth that Verdejo wines must be consumed within the year.

Citrus fruits and botanicals in Verdejo 61 Vermouth wine tasting

Today we bring you the wine tasting of ‘61 Vermouth’, one of the latest creations of Cuatro Rayas Winery, made with 100% Verdejo wine. Its creator, the winemaker Roberto L. Tello, who belongs to the technical team of the cooperative, will show it to us. Roberto makes it very clear that this is an aromatised drink, although it is made from two wines: a young fruity Verdejo wine and a barrel fermented Verdejo wine. “That is the base, but you must bear in mind that, to be denominated vermouth, we need a hydroalcoholic mixture of a distillation of aromatic plants”, he explains. We used more than 50 aromatic plants in the winemaking of this vermouth, and in many cases, this selection of botanicals are used to enhance the Verdejo variety, such as fennel, elderflower, thyme and rosemary, offering unmistakable aromas of lowbush.

When preparing this vermouth, we use ice and citrus fruits, like grapefruit or orange, providing it with freshness and enhancing some of the characteristics of the Verdejo variety. When we look at it, the vermouth shows us a mahogany colour with amber-like reflections at the rim. On the nose, we find all the typical aromas of our precious variety. It is remarkable how the aromas of rosemary, thyme, fennel and citrus fruits show up. On the palate, there is an interesting balance between sweet and bitter flavours, although the characteristic acidity of the white grape variety is always there. Nice and with a very long finish. Delicious, in fact.

The best quality of the vermouth –by the way, this one is called 61 after the first brand of the cooperative– is sharing it with friends, or with a tasty appetiser or any tapas, next to the counter. And remember: whenever you enter a shop, a bar or a restaurant, pay attention to the bluish tones of the label and the distinctive Jerezana bottle. ¡Don’t order any other brand and have it well chilled!