Rioja on the Web: More Notes on ‘Classic’ Rioja
Pelz on Wine, August 9 - Mint and Thyme-marinated Lamb Chops with La Rioja Alta Viña Ardanza Rioja Reserva 2000
Don’t know much about wine blogger Steffen Pelz, but this post, about a harmonious wine and food pairing, caught my eye, mainly because I like his intelligence and descriptive language, praising the wine for its “burgundy-like silky texture,” as well as its “sweet fruit, lip-smacking freshness, solid finish, and earthy tertiary flavors beginning to develop…”
What’s more he is not afraid to wax poetic about American wine drinkers’ dirty little secret, our frequent enjoyment of wine without food: “This could be consumed with dinner, or contemplated over while watching a movie, listening to music or reading a book. A wine for all occasions.”
Fermented Thoughts, August 14 - Tasting a Marqués de Riscal Rioja Gran Reserva 1956
Not a wine I’ve tasted, so I paid close attention to this blogger’s passionate notes:
On the palate … BANG … this juice still rocks! I don’t know about younger Gran Reservas but, I stumbled upon electricity here. Very much alive, holding tight hands with some serious acidity, carrying it along its 53 year journey to refresh and caress my palate. The once powerful tannins have all but vanished in favor of a light, toasted profile. Over time, she has unwound – now offering flavors of dried herbs folded with tart, smokey cranberry.