Tag Archives: vino blanco

José Peñín: ‘If we had to choose a variety to represent Spain before the world, that would be Verdejo’

The wine writer and journalist, one of the most prominent professionals in the sector, is the guest of the third episode of ‘Conversations about Spanish wine’

Peñín reviews, together with Javier Pérez Andrés, his career and the current situation of the different wine regions

La Seca (Valladolid), 1 October 2019.- Following the conversations with the journalist Carlos Delgado and the sommelier Custodio Zamarra in previous editions of ‘Conversations about Spanish wine’, our guest in the third chapter of this programme revolving around the world of wine and its evolution in recent years is one of the leading voices in the sector: José Peñín. The journalist Javier Pérez Andrés chats with him in La Botica de Matapozuelos Restaurant, a rural restaurant with a Michelin star where local products are treated with special care pairing them with great wines of the region.

José Peñín is, without a doubt, a key figure in the promotion and dissemination of quality wines in Spain and a world reference in the sector. The writer and journalist has certainly the widest curriculum of commitment to wine tasting and travelling, as well as the most comprehensive sensory archive of the last 40 years of Spanish wine. Also, José Peñín is the founder of the guide bearing his name, considered the Bible of the wine in Spain, and of which even Robert Parker said he used to contrast some wines. At present, the writer –born in the province of León– maintains a great writing activity, and he also continues tasting wines. He has a great presence on social media, and soon he will surprise us with a book collecting his memoirs, that surely, will also become the memoirs of the Spanish wine.

You can watch the full video on our Cuatro Rayas Winery YouTube Channel:

You can watch a summary video in Spanish with English subtitles here:

Peñín reviews all his wine sector-related career, which began before the birth of the Designations of Origin as we know them, and he also talks about what could have been the origin of the current Peñín Guide: his first book, My 101 favourite wines. Also, his experience and vast knowledge of the sector led him to affirm that “if we had to choose a variety to represent Spain before the world, that would be Verdejo”.

Promotion of wine-making culture
“Conversations about Spanish wine’ is a new format that takes advantage of new technologies, distributed exclusively through social media. A 30-minute episode showing a meeting between great wine connoisseurs in this country and Javier Pérez Andrés, specialized journalist whose career has made him a leader of opinion on the information of wine, tourism and gastronomy in Castile and León. 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 La Botica de Matapozuelos: www.laboticadematapozuelos.com

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

 

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!

Two weeks of direct support to the victims of the earthquake in Mexico

The export manager of Cuatro Rayas Winery, Sergio Fiorentini, returns to Spain after having experienced the earthquake first-hand and having collaborated with winery’s customer restaurants in the country. He helped washing dishes during services for the needy, supporting food gathering and buying medicines. During these two weeks, despite the cancellation of the commercial appointments, he continued to visit clients with the aim to assist in any way he could. This is his testimony:

“I would like to share with you the horrific experience I have lived in my trip to Mexico. On 19 September, while I was working together with a group of journalists we were surprised by the earthquake,I don’t need to explain what we felt, not just during the quake, but after the evacuation of the building in the service stairway, without any light and fragments of the ceiling and paint falling on us. After three long hours waiting in the street, we were allowed to come back to the hotel. Even though the sounds of ambulances and helicopters were increasing, I was not yet aware of the degree of the event.

The meetings I had planned for that afternoon, obviously, were cancelled, so I wanted to come close to the area to lend a hand in anything I could. Big was my surprise when I saw hundreds and hundreds of people making lines to remove the rubble of collapsed buildings and trying to save as many victims as possible, it was already impossible to access to the zone as the police just let through people with shovels, picks and other tools.

When I came back from Oaxaca (where I had flown to continue with my agenda) to Mexico City, on behalf of the Winery, I wanted to donate to the victims and volunteers that were working on the rescue works. Given that most of the restaurants of the city were storing food to make meals for the victims, I got in contact with two of our customer restaurants, but they told me that they could not store more foodstuff since their refrigerators were overloaded with the donations. Through the website of the Red Cross, I saw that they needed medicines, and with the help of several hotel staff, I visited several chemists due to the de shortage in order to buy saline, gauze, syringes, surgical supplies, eye drops for the volunteers, isotonic drinks, etc. Then I took them to the Álvaro Obregón area, feeling sad for what I saw, but also feeling encouraged and breathless by the strength and fortitude of the people working incessantly to save lives. The director of the Red Cross thanked us a lot the gesture and took me to where the Spanish delegation sent by the government, UME (Military Emergencies Unit), was working and I could greet and share a few minutes with them.

Back to the hotel, I found in the room the messages I enclose, written by the people who helped me to look for chemists and then took me to the place where I delivered the medicines. No words…”

Sergio Fiorentini.