AMERICAN WINE SOCIETY

2005 Officers (till January 2006)

President: Tone Kelly (585) 265-3943

Secretary: Fred & Molly Fant (585) 225-3029

Treasurers: Richard & Pamela Hemmenway

(585) 392-0046

SEPT TASTING NOTES:

Spanish Wines and Tapas

Wines:

E. Peach Nectar Sangria

1. Lustau Manzanilla Sherry $13

2. 2003 Naia Verdejo Rueda $10

3. 2004 Pazo de Senorans Albarino $18

4. 2000 Marques de Gelida Cava $9

5. 2000 Muga Riojo Reserva $9

6. 2002 Juan Gil Monastrell $13

7. 2001 Dominio de Tares $16

8. 1995 Bodegaa y Vinedos Alion $35

9. Alvear Pedro Ximenez (PX) de Anada $15

Following the entry wine, the wines were served with Tapas, the tasty appetizers and meal servings commonly found in Spanish restaurants. The recipes for the Tapas courses were included in the tasting sheets, and extra copies are available. The format of the tasting was a comparison of wines and foods that would normally accompany the wines. The committee provided a tour of Spain with the wines they selected coming from the north and south, east and west regions of Spain.

Notes:

The first course pairing was the Lustau Manzanilla Sherry with Serrano ham ( a cured ham from Spain) and Marcona almonds, roasted in oil and lightly salted. The dry, nutty sherry flavors combined well with the salted falvors of the ham and the almonds.

The second course featured the 2003 Naia Verdejo Rueda (from Rueda, Spain- north central) and the 2004 Pazo de Senorans Albarino (from Rias Baixas, Spain- north west) served with Malaga Style white gazpacho and Catalon Shrimp and Mushrooms. The light white wines with their citrus lemony flavors worked well with the tapas

The third course of the evening featured the Marques de Gelida Cava (from the north east part of Spain) paired with Tortilla Espanol and Sherried mushroom empanadas. The tortilla is reminiscent of an omelet while the empanadas are a pastry filled with the mushroom filling. The sparkling wine features a moderate acid level that accompanies food very well.

Our fourth course combined the Muga Rioja Reserva (from Rioja- north central) and the Juan Gil Monastrell (from Jumilla – south east Spain) served withPaprika Pork Tenderlons, Patatas Bravas and Sausages with Sweet-Sour Figs. The full bodied reds paired nicely with the layered flavors of the tapas.

The fifth course of the evening featured Spanish cheeses served with a 2001 Dominio de Tares (from Bierzo in the north west part of Spain).The wine has a “crisp” acid level that is a good match to the soft, creamy cheese. Unfortunately this wine is not available in Rochester, but the cheeses are! The featured cheeses were: Manchego ( from raw sheep’s milk aged for 8 months), Majorero (raw goat’s milk from the Canary Islands). In addition, Membrillo, a paste made from Quince fruit cooked with sugar into a paste was served with the cheeses.

The sixth course featured 1995 Bodegas y Vinedos Alion (from the north central part of Spain) served with Lamb meatballs and Sherried Mushroom Empanadas. Again, this wine is not available in Rochester but is worth looking for. It has a big, fruity suppleness that is well balanced even though the vines are young (less than 30 years old)

For those still hungry, the dessert course featured a sweet wine, Alvear Pedro Ximenez (PX) de Anada (from Montilla in the south central part of Spain). Served with the wine were two traditional desserts: an Almond Cake and a Canary Island Style Flan. The wine has raisin, prune, fig honey and molasses notes and is a late harvest wine, made from grapes picked and sun-dried to concentrate flavors. In Spain, this wine would typically be poured over a dessert rather than sipped from a glass.

A very large “thank you” to the committee for finding these wines and preparing the delicious tapas to accompany them!

Committee:

Committee - Mike and Linda Budinski, Brian and Jo Spindler, Holly Howell, Arvind and Julie Rao, Brian Thomas, Pat Hemmenway, Alan and Karen Kuntz, George Riehle, and Joe and Lisa Borcz

CHAPTER BUSINESS

AT the October tasting, the chapter will be asked to approve the position of webmaster and if approved, name someone to this position. Our website is up and running, but requires maintenance to keep it current.

TASTING RECIPIES

The recipes from the tasting were taken from the following sources:

Peach Nectar Sangria- Gourmet Magazine July 2005

Malaga Style White Gazpacho – from Pat Hemmenway

Catalan Shrimp and Mushrooms in Almond Sauce – from Tapas-The Little Dishes of Spain, by Penelope Casas

Tortilla Espanol – from Beth Camann

Sherried Mushroom Empanadas – from Pat Hemmenway

Paprika Pork Tenderloin- from Delicioso: The Regional Cooking of Spain, by Penelope Casas

Patatas Bravas – from Pat Hemmenway

Sausages with Sweet-Sour Figs – from Tapas- The Little Dishes of Spain, by Penelope Casas

Lamb Meatballs – from Karen Kuntz

Almond Cake –from The Foods and Wines of Spain, by Penelope Casas

Canary Style Flan - from Delicioso: The Regional Cooking of Spain, by Penelope Casas

UPCOMING TASTING:

November 19: Traditional Tuscan Wines

Committee: Hank & Cindy Jankowski, John & Mimi Bacilek, Gerhard & Charlotte Klose, Rock & Mary Rochford, Brian Thomas, Joe & Angle Nardone