See below for what happened.........

Superlative Mediterranean Reds

The Ganfields (Rick and Julie) and the Reeds (Jon and Joan) have assembled a delectable selection of Northern Spanish and French Rhone varietals for comparison against blends from the same regions. The focus will be on Mourvedre/Monastrell, Grenache/Garnacha, and Syrah Varietals and blends. Taste & form your own opinion.

Apéritif  

Spanish, Cava, Segura Viudas, Brut Reserva

The Wines

2006 Tres Picos Borsao - Spain, 100% Garnacha (Grenache)

2005 Bodegas Juan Gil - Spain, 100% Monastrell (Mourvedre)

2003 Bonny Doon Domaine des Blagoeurs - France, 97% Syrah, 3% Viognier

2005 Chateau Suzeau - France, Rhone 60% Syrah, 40% Grenache

2005 Chateau des Karantes - France, Rhone 68% Grenache, 23% Mourvedre, 9% Syrah

2005 Altos de Luzon – Spain, 50% Monastrell, 25% Cabernet, 25% Tempranillo

Cheese and bread will accompany the wines. Coffee and Dessert will follow the tasting. Attendees might consider bringing four (4) glasses per person due to the nature of the planned comparisons. No smoking or strong fragrances--please.

Attendees recognize they will consume alcohol and assume responsibility of having done so.

Attendance will be limited to the first 36.  Reservation deadline is Monday, April 14, 2008.

Members  $20.00            Guests   $24.00

What Happened.........

The subject was varietal wines from the western Mediterranean and the effects of blending. The tasting was organized and presented by Rick and Julie Ganfield and Jon and Joan Reed.

The aperitif was an old favorite from Spain, Segura Viudas Cava.

We first received the three varietals, Spanish Grenache 2006 Tres Picos, Bodegas Borsao, Spanish Monastrell 2005 Bodegas Juan Gil, and French Syrah, 2003 Bonny Doon Vineyard Domaine des Blagueurs.  Rick provided guidance for their evaluation concentrating on the aromas to detect characters such as fruit, floral, spice and herbal.  And then on taste elements, such as sweetness, acidity, body and flavor.

The wines were accompanied by a selected cheese for each, Roquefort for the Grenache, Manchego for the Monastrell/Mourvedre, and Aged Gouda for the Syrah.  All were excellent matches. These pairings were obtained from a reference book which Rick suggested we should all have (or its equivalent) titled What to Drink with What You Eat:The Definitive Guide to Pairing, by Dornenburg & Page

Having had an opportunity to compare the varietals, two blended wines from the same grapes were presented. The Chateau Suzeau was blended of 60% Syrah, and 40% Grenache. The 2005 Chateau des Karantes was 68% Grenache, 23% Mourvedre, and 9% Syrah. It was possible to detect the base constituents and to recognize the added complexity to the wines as well as balance and finish differences.

There was then a seventh wine 2005 Altos de Luzon from Spain that blended the Monastrell along with Cabernet and Tempranillo, to provide another very good blend for evaluation of the effects on balance, complexity and finish.

Rick pointed out that all of these wines were very good food wines as well as from a region well known for great foods.

Our members and guests greatly enjoyed the presentation and the opportunity to engage in a fascinating and educational tasting experience.  The tasting closed with coffee and tasty peanut butter cookies made by Joan Reed.