Tag Archives: red wine

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

 

Sugarcane “seals” Cuatro Rayas’ wine range

We have already talked about the closure of the bottle, about the process that surrounds
it, and, especially, about the materials used. Along with cork, synthetic and natural
stoppers, now a new addition closures the range of Cuatro Rayas’ wines. We are talking
about a cork made from polymers derived from sugar cane.

The new kind of cork provides a high-quality closure, although its main advantage has
to do with the control of oxygen ingress in the bottle. In addition to the oxygen control,
another particular feature is that it is the world’s first virtually zero carbon footprint
closure for fine wines.

Another of the advantages is that this kind of closure doesn’t provide flaws to the wine.
Furthermore, it has an excellent mechanical action in the closure, in other words, it
corks perfectly and keeps good closure conditions, at the very least, for five years. It is
certainly a great innovation in the wine sector that, in this case, benefits from a
vegetable raw material such wonderful as the sugar cane. Environment-friendly,
sustainable, easy-to- uncork and provides all guarantees for wine preservation. These are
the new stoppers that seal the wines of Cuatro Rayas Winery. Could we ask for more?

Cuatro Rayas oak 2015: the organic Tempranillo

The winemaker Roberto López guides us in our organic Tempranillo red tasting. This unique wine is part of the Cuatro Rayas range. It has spent three months in oak (French and American) and belongs to the 2015 vintage. The back label displays two stamps: that of the Rueda Designation of Origin and that of the Organic Farming Council. What does the latter mean? Like other wines from our cellar, our organic wine comes from vineyards cultivated using parameters based on respect for the environment, as does its production method.

Tasting allows us to discover the organoleptic qualities of the wine. In this case, the winemaker from Cuatro Rayas, Roberto López pays special attention to the description, step by step from the visual phase, to the olfactory phase to the tasting one. The first thing that strikes us is the color: strong rubyred with purple reflections at the rim. It is clean, bright and of medium intensity. On the nose there are aromas of ripe forest fruits, such as blackberry and raspberry. On the palate, it is smooth and velvety, showing balance and persistence. Undoubtedly, a red wine with character that enriches the Cuatro Rayas range in all its dimensions.

Vineyard Technical Department: professionals down on the vineyard

They are specialists in winegrowing and have a perfect understanding of the vegetative cycle of all varieties. They also understand soil types, the morphology of the vines, sensory analysis of grapes and all the cultural practices needed by the vineyard throughout the year. They are able to make a brief note about pruning, while handling the powerful database that records every detail of their co-op growers’ plots. Through their hands pass the control of a vineyard where Bodega Cuatro Rayas reaches 2,500 hectares, 20% of those registered in the Rueda Designation of Origin. Not only do they patrol the vineyards, but they also serve a membership base of 300 winegrowers: the most powerful cog in the machine at Bodega Cuatro Rayas.

The Technical Vineyard Department at Cuatro Rayas comprises the technical vineyard director, José Martín; in addition to technicians Enrique González, Rebeca Altable and Mercedes Bragado. They work down on the vineyard with a refractometer and are also glued to the computer, monitoring the winegrowing registers and the condition of the vineyard in all seasons. Their duties include such important tasks as the control of the vineyard for all the cooperative members (advisory service in the area of vineyard tasks or treatments, management of new plantations, field notebooks and agricultural insurance) and plot monitoring throughout the growth cycle, from pruning operations to post-harvest.

 

The Technical Vineyard Department also deals with administrative issues related to cooperative members, manages export aid and third countries, as well as organizing such delicate tasks as harvesting, which during the campaign mobilizes the entire department, even doubling it on occasions, until such time as the last grape is harvested and brought into the winery.