Catalonia, Spain. 60% Carignan, 30% Grenache, 10% Shiraz
Situated southwest of Barcelona, Priorat has been producing quality wines since the 12th century. After phylloxera virtually destroyed the wine industry in the late 19th century, Priorat didn’t seriously begin to recover until the 1970s, and even then only in a modest way. Five years ago this tiny region boasted 25 wineries. Now there are 50, and Priorat’s reputation for producing wines of power and finesse is growing rapidly.
With its steep slopes, high elevations and schist soils (a coarse-grained metamorphic rock that consists of layers of different minerals), Priorat is an ideal location for the cultivation of high-quality fruit. Unlike the rest of Spain, however, Tempranillo is not the main grape here. That honor goes to Garnacha, followed by Cariňena and Syrah. The resulting wines are brooding and intense with considerable aging potential.
The 2006 Vega Escal is a great introduction to the wines of Priorat. It displays the black fruit and opulent character of the region, but its tannins are soft and approachable. The secondary characteristics hint at leather and dark spices, accompanied by a rich fleshy texture, well-balanced acidity and a long supple finish. This is a perfect red for hearty stews, aged hard cheeses and grilled meats.
Cow’s milk, Dodgeville Wisconsin. This is an original cheese reminiscent of French Gruyere but made in an area of southwest Wisconsin known to its original settlers as Pleasant Ridge. Cheese production begins just minutes after milking the cows. The cheese is then aged for at least four months and meticulously cared for at each step of the process. Pleasant Ridge Reserve was awarded ‘Best in Show’ for the third time at the American Cheese Society’s annual tasting in 2010.
Kopke Ruby Porto, Portugal. The oldest port house in existence, Kopke was established in 1638. Although not a big name in the United States, Kopke produces wines of great quality, especially Colheita (vintage-dated tawny) ports. This ruby, aged for a short time in neutral vessels prior to bottling, is an excellent introduction to the line. Bright and lively, with a good concentration of ripe red and black fruits, licorice and spice, it’s polished and fleshy on the palate. This fine ruby makes an excellent accompaniment to stronger hard and blue cheeses, as well as chocolate desserts and truffles.
Belgian Chocolate with Goji Berry, Mulberry and Goldenberry Here is a chocolate bar that is not just delicious, it’s healthy, too! Goji berries, from Tibet and Mongolia, contain high proportions of antioxidants and vitamins, as well as numerous beneficial amino acids. Goldenberry (also known as the Cape Gooseberry) is known for is anti-inflammatory qualities. Combine these with
top-quality 72% cocoa chocolate, you’ve got the perfect antidote to whatever ails you. And it’s utterly delicious too. This bar pairs perfectly with the port as the bitter chocolate and sweet fruit accent the ripe fruit and spice in the wine.
The Planella is a very well balanced wine. We thought this wine had a definite feel of a Rhone. The Gruyere pair excellent with this wine, neither the cheese or the wine changed when eaten together. The cheese really opens up the wine bringing out the various layers.
We served the Secco with the Wild Hibiscus flower as an after dinner cocktail at Thanksgiving. It was a great treat for everyone, the Secco was light, slightly fuity bubbly. The addition of the Wild Hibiscus flower really kicked...(read discussion)