This Cava from Montsarra is extremely dry, showing light lemon rind and refreshingly crisp acidity. Spanish cava is made just like Champagne, but in this case the varietals used are Macabeo, Xarello, and Parellada (instead of Pinot Noir, Pinot Munier, and Chardonnay). This is a great QPR wine: $15; 88 points
I have no idea why this Txakolina isn't sold all over America. Spain's Basque country is one of the most important food regions in the world, but its wines are not well known in the Americas. There might not be enough of it to get around! The wine is light bodied -- nearly effervescent it is so lively -- with delicate yellow fruit. This refreshing wine is perfect for a warm summer evening. $20; 92 points
This Tagonius Crianza shows dark red fruit and surprisingly high acidity -- most crianzas are denser and heavier on the palate. Thanks to Neil Monnens for introducing us to the wine! $25; 90 points
Neil Monnens brought this Torres from his home in Madrid to David Greenwald's "Northwest" tasting -- and since this wine came from the Northwest of Spain, it qualified! This bottling shows dense black fruit and tight tannins; it has a long life ahead of it... $53; 89 points
This blend is 50% Prieto Picudo, 45% Tempranillo, 5% Merlot in upper Manhattan with Pattie and Julien. Heavy black fruits, cassis, medium mouthfeel, only 13.7% alcohol. Dense but not overwhelming. $11; 88 points
This bottling from Castano is super spicy, showing all-spice and white pepper behind red plum fruit. Medium tannins and a long finish make this a versatile red that will pair well with a wide variety of dishes, from salmon to grilled meats. Fantastic QPR wine $12; 89 points
Quentin George brought this stellar wine to Gordy and Joanna Abel's DARK tasting, and it won "Wine of the Night"! El Nido is relatively difficult to find in the United States. It is easily the heaviest Spanish blend (El Nido is 75% Cabernet Sauvignon 25% Monastrel) I've ever tasted -- full-bodied and palpably "thick" on the palate, this wine's black fruit is layered and lovely. I would guess that this wine will drink well for the next 30 years... $140; 95 points
Gordy and Joanna Abel (with Sean Fields) hosted a fantastic DARK tasting at their home and this Termes bottling was a revelation for me. The wine is super-dark, with thick black fruit coating the palate full tannins on the finish. Big and banging, with a very long life ahead of it. An excellent wine to serve with red meat, and a real value: $25; 92 points
This wine was served with the "Beets and Leeks" course (poached Maine lobster, King Richard leeks, "Pommes Maxim's", and red beet essence) at The French Laundry. We tried the wine blind, and I thought it was white burgundy -- the flavor profiles are nearly identical. $27 (retail); 90 points
Jan 31 2005 at the Stein Eriksen Lodge in Park City Utah. Lots of toast and wood, this wine is too old (probably by about 5 years). It still shows plum and decent structure, but there are some off-flavors and green flavor ruining the experience. When oak comes through first and stays at the fore throughout – that’s usually a clear signal that the wine is too far gone. A disaster. 82 points
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