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In the Convention Center Diego from Hotel Xcaret Arte, attendees at Gastronomic Festival 5 of 50 by Food and Travel they were part of a enjoyable California Wines, the state that produces the 85% of wine in the United States. From the hand of the sommelier Sandra Fernández and, through six labels, se discover different regions from Golden State. Photos: Charly Ramos.
California: Innovative state with history
Californians may be relaxed in several ways, however in terms of wine they are very serious. Come on first commercial vineyards date from 1857 with Bodega Buena Vista and, today, this region is a pioneer in sustainable practices. California wines is also characterized by the diversity of lands, which means that I grow a wide variety of grapes. In fact they are more than 100 varieties, with Chardonnay and Cabernet Sauvignon being the most cultivated.
“Paragraph European wines are often ordered by the region, but go New World wines are chosen for the grapes or for a certain winery, or by the winemaker, ”he told us Sandra Fernández in speaking that This model of consumer thinking has not been dictated by the United States, the fourth largest wine producer in the world.
Diversity to explore
The sommelier Sandra Fernández, who led the tasting, we were invited to start exploring areas beyond Napa Valley “With a land cost similar to that of Burgundy,” areas with great wines and more affordable prices. We were invited to explore Central coast, north coast, mountain foothills, inland valleys, southern California and the far north of California. “For example, Paso Robles wines are known as baby Napa for being so similar but with a much lower price ”, revealed Sandra so that we have one everyday wine costable.
With great maritime influence, this region receives fresh wind and sea breeze, and has fog until noon which, together with the abundant sun, they achieve exceptional wines. “We will taste different frescoes, how much fog, how often the vineyard receives, what the slope is”.
They tasted three white Chardonnay grape wines to meet the California Wines trend of making wines with this grape less saturated, easier to pair, y three red wines, two of Bordeaux mixture and the Mount Veeder Cabernet Sauvignon Winery, a joy that did not need aging due to the sublime quality of grapes.
Whites
- Wente Riva Ranch Vineyard Chardonnay
Of Arroyo Seco, Monterrey, 90% is aged in barrels. It opens with bold aromas of tropical fruits such as pineapple, banana and white nectarine complemented with oak and vanilla. It gives a round mouthfeel, medium acidity and balanced with a long, smooth finish. goevineyards.com
- Vinyes Raymond Napa Valley Reserve Chardonnay
Unlike the first wine, its grapes did not have as much sun, so it is more introverted and does not have such tropical aromas. 60% is aged in barrel, to give aromas of pear and apple with accents of butter, citrus and white flowers. In the mouth it has balance and is fresh, with good acidity and a long, smooth finish. raymondvineyards.com
- Calera Central Coast Chardonnay
This wine is 100% aged in French oak barrels. It shows attractive aromas of lemon zest, green apple and basil. In the mouth, you can see tropical fruits with a natural acidity and notes of brioche and toast from French oak with a soft finish. calerawine.com
In a fun pairing exercise and, various tests, the conclusion of the best couples was reached, all of cooked shrimp with different sauces. Here is the resolution: shrimp with avocado sauce matched perfectly with Raymond Vineyards Napa Valley Reserve Chardonnay, shrimp with mango sauce with Calera Central Coast Chardonnay y shrimp cooked with butter clarified and warm with Wente Riva Ranch Vineyard Chardonnay.
“Chardonnay wines pair very well with breaded food and battered because the wood in the barrel perfectly cleans the fat ”, we shared Sandra Fernández with a good tip of pairings.
Red
- Beringer Knights Valley Cabernet Sauvignon
Recognizing its rosé White Zinfandel, the best-selling wine in the United States, Beringer makes a blend of Bordeaux (84% cabernet sauvignon, 9% merlot, 6% cabernet franc, 1% petit verdot) to achieve a wine with good density, fruit. , aromatic notes to black fruits, good acidity, velvety tannins and elegant finish. beringer.com
- Mount Veeder Winery Napa Valley Cabernet Sauvignon
This wine (94% Cabernet Sauvignon, 3% Malbec and 3% Merlot) is a real joy and has just arrived in Mexico. It has no aging, due to the high quality of fruit. At the aromatic level it has capacities of abundant fruit such as cherry and black plum, dried herbs (sage and cedar) and sweet oak that remind us of caramel. The integrated tannins create a great structure and reflect an attractive mountain personality. mtveeder.com
- Robert Mondavi Oakville District Cabernet Sauvignon
The mixture with cabernet sauvignon is mostly aged for 20 months in French oak barrels. On the nose it is reminiscent of black fruits, such as cherry, blackberry and fig, pepper, thyme, with mineral and smoky notes, while on the palate it has elegant, velvety tannins, and a long, elegant aftertaste. robertmondaviwinery.com
For the pairing exercise, you they sautéed several pieces of grilled meat in plum sauce to harmonize with Beringer Knights Valley Cabernet Sauvignon, en bittersweet sauce to tie with Mount Veeder Winery Napa Valley Cabernet Sauvignon and in blue cheese sauce to marry with Robert Mondavi Oakville District Cabernet Sauvignon.
Find out more about California Wines at discovercaliforniawines.mx
Have you listed everything we did in our first Gastronomic Festival 5 of 50?
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