The joys of winter BBQ with wine

 

received_10153914001231813.jpeg

The author of this blog

I am back from an unexpected break due to some new circumstances in my life that require dmy attention. During that time, I have brush up my cooking skills in all aspects. I have been revisiting different cooking techniques including BBQ. Actually, i have to admit that enjoy better barbequing during the winter season rather than the summer.

There is something inviting of the cold Quebec winter that lures me to being outdoors cooking. Problably it is the smell of the cool crisp winter air. It feels so clean that it makes you want to escape from the stuffy indoor environment. However, it takes someone with a high tolerance to cold. Even to this date, I continue to wear shorts while I am outdoors.

There is another reason while I like to being outddors making food in the winter. It permits to have as an aperitif, spirits with the excuse of warming up. It is the best time to enjoy a Spanish brandy. In a  BBQ video that I made, an acquintance of my wife suggested that it was a charming setting to have a hot wine. Although, I agree with her, I rather have a glass of Cardenal Mendoza.

Voir la photo agrandie du produit. Cette photo s'ouvre dans une visionneuse et peut comporter des obstacles à l'accessibilité.

For a weekday BBQ meal, why not have a glass of Torres 10 Imperial Gran Reserva.( SAQ # 00094367, $31.00). A great Spanish grape brandy from Torres, made from Catalan grape varieties and aged using a solera made from American oak. Dark topaz colour, with fine old gold tints. Of a pungent aroma, it displays an intense bouquet – more metaphysical sthan spirituous – with hints of spices (cinnamon, vanilla). On the palate it is round and full of  tannins, developing a rich and long aftertaste.

Voir la photo agrandie du produit. Cette photo s'ouvre dans une visionneuse et peut comporter des obstacles à l'accessibilité.

If budget permits why not have a glass of Emilio Lustau Solera Gran Reserva Brandy de Jerez. ( SAQ # 12467151 ,$77.00).  This Brandy brings memories  of whisky matured in sherry casks (think Macallan, Glendronach, Glenfarclas…), only more sweeter. There is lots of raisins and figs, milk chocolate, thick caramel and vanilla character. Molasses and tofee complement the nose along crushed almonds. On the mouth, a good dose of dried fruits, mainly dates, chocolate coated figs and with rum & raisins. A bit of  candy apple as well.After the initial wave of sweetness, which could be a little overpowering for some, it settles down on nuts such as  hazelnuts and spices (pepper, cinnamon) and just the perfect  hint of smoked wood. Long, dark with a  sweet finish.

After your meat is done, and you are cold enough to go back inside, it is time to  eat. I reccomend a bold red to stand the bold flavors of the BBQ. Finca Villacreces Pruno 2015 would do the job just fine ( SAQ# 11881940, $23.20). Dark fruit tones, maple taffy caramel, licorice. On the mouth, good structure with a well acidity and tannis. This classic wine from the Ribera del Duero keeps getting better with time. 

Another interest wine  to have comes from the Priorat. More powerful than the Ribera del Duero, it will keep you warmer.  The Gratavinum 2 Pi R Priorat 2011 ( 11307163, $30.25) has dark chocolate notes, herbs and  extracted black fruits. On the mouth, modern and plush, concentrated  with a massive tannic charge. Not the style that I favor on a regular basis but once in a while, it is good to have when you are outdoors.

 

Wine of the month: Silice Viticultores

Source: Silice Viticultores

Ribeira Sacra is becoming one of the hottest areas in Spain. The Mencia grape is creating a storm in the area. One of the most exciting wine projects is Silice Viticultores. This is a new winemaking project of brothers Juan and Carlos Rodríguez with Fredi ‘Fresquito’ Torres. The idea of this venture was to go back to their roots. They are 3 passionate people of Ribeira Sacra that in 2013 realized their dream of making the finest and elegant wines of Ribeira Sacra. Their vineyards are located in the extreme part of the subzone Amandi. Their winemaking and viticultural philosophy is artisanal in nature with the most respect of their environment. From the beginning of the project, they did decide not to adhere to the d.o.

Source: Silice Viticultores

Silice makes 3 wines  under the  name Sílice. One is  Sílice,  a wine that is born from old mencia grapes with an average age of un vino  60-80 years old. The grapes are manually selected, and  made only in the inox cuvee.  On the other hand, there is the Selección Especial, which comes from the same parcel but from different subzones ,  Both of the wines are made with the stems and aged for 12 months in barriques of 300 litres of different ages. They are both called 302 and 301. They are mostly mencia monovaretials.

The group draw their inspiration of making wine from the Burgundian model of winemaking, that consist of letting each parcel express their own personality. The basic Silice 2013 was made only with the Inox Cuvee but in the future they plan to use wood foudres. This is due since the Mencia grape presents a lot of reduction problems and just the inox do not help the situation. And to conclude Silice is biological tending towards biodynamic viticulture.

Ribeira Sacra Silice 2013 Inox ( Around $26. Private import. Caise of 6. Vini-Vins).

An incredible exquisite and crispy wine born from granite soils in Ribeira Sacra. This wine has a prodigal red fruit character. If i have to compare, it reminds me of the Morgons of Marcel Lapierre. On the mouth, the wine has a sensual and subtle fruit expression verging toward a Pinot Noir profile. Very easy an incredible to resist now but could age easy for the next 5-years. 93\100. Perfect for the warm summer nights.