Chapter 2.6.1. General View on Wine

First Wine I’m gonna talk about right now is the following :


I have received this wine a couple of months ago:

This wine has been an awesome experience and it should be kept for a few more years in a cellar ~

Looking for a red wine which Parker’s Wine Advocate says is a “suave effort that over-delivers in a big way”? We found it!! This Alvarez de Toledo Mencia Roble is complex, full of fruit, and velvety smooth. It’s ready to drink now, or hang onto it for another 2-3 years. Your choice. We’re opening ours now… Think cured meats and tapas. A platter of Jamon Iberico and some Manchego cheese will do us just fine. Ham croquettes wouldn’t hurt either. The delicious notes of balsamic, dark fruit and leather make this Mencia Roble the ideal choice for roasted meats from venison to game birds. Charred flavors are heavenly opposite the lush fruit of this Alvarez de Toledo. Our first choice, and great for a crowd, is a roast suckling pig. Olive-crusted roast racks of lamb are another terrific option. Pan-fried pork chops with garbanzo beans, tomatoes and paprika will have everybody smiling too. You’ll want to get out the goblets for this phenomenal Spaniard winelovers! Es tan delicioso, baby!
Robert Parker, Jr.-The Wine Advocate: “The 2009 Alvarez de Toledo was bottled just a week before the wine was presented but seems to be showing no symptoms of distress. Balsamic, leather, and black fruits are the principal notes struck by this suave effort that over-delivers in a big way. Like its older sibling, it can be enjoyed now but will have more to say in 2-3 years.” Jun 2011

Winery: “Our wine stands out because of its marked fruity character which brings out all the qualities and characteristics of the Mencia variety. Its time in the barrel accentuates these qualities by providing subtlety, elegance and complexity. In mouth is silky, fruity, with persistence and great kindness.”

Size:  750ml; cork
Varietal:  100% Mencia
Alcohol:  14.0%
Aging:    10 months in American and French oak
Region:   Bierzo, Castilla Leon, Spain



Wine Specifications

  • Alcohol by Volume : 13.5 %

Wine Tasting Notes

  • Vintage Notes
    Seinen beeindruckend intensiven und vollmundigen Geschmack verdankt dieser Wein einem traditionellen Verfahren, bei dem der Wein ein zweites Mal auf den Schalen vergoren wird. Das Resultat ist ein weicher, fülliger und außergewöhnlich aromatischer Wein, der nach Brombeeren, Kirschen und Waldfrüchten duftet und mit einer unwiderstehlichen Geschmacksdichte besticht.

Important Information

  • Adult Signature Required : You must be at least 21 years of age to purchase wine. Adult signature is required on delivery.
  • Weather Related Delays : The seller may delay shipment if the temperature at the shipping or delivery address is not between 45°F and 80°F.

A decent wine to have anytime !


Murfatlar “Neptunus” Shiraz – 2011


Spicy young sipping wine, perfect for a pleasant evening chatting with friends. Black and red pepper spicy aroma, notes of vanilla oak and some more subtle ones. 13% alc.

A wine made from the 2011 harvest , the grapes picked from vines ecological plantation of Halewood Estates in Murfatlar . Dark ruby in color , the wine is distinguished by an intense bouquet of spices ( black pepper, red pepper ) and black fruit , berries, they feel fine notes of eucalyptus and vanilla.Gust silky flavors of black currants , blackberries and blueberries ripe . Discrete notes of spices and vanilla with fine tannins give the wine complexity and elegance .

Food pairing : It can pair with roast beef , lamb or duck dishes or semi- ripened cheeses .

Serving temperature : 16-18˚C




An arc/ rainbow of summer fruit flavours of cherry, plum and a touch of delicate barriques’ “perfume” are intertwined in light and fine wine.

A harmony of freshness and softness blend into an elegant finish/final.

A suitable drink for Italian or temperamental Balkan cuisine, as well as for game birds and red meat.



My cousin just arrived from Barcelona ( Spain ) for a short vacation and visited Us along with a Spanish Rioja wine :





Reviews of Coto de Imaz Reserva

Coto de Imaz Reserva is made from 100% Tempranillo from their own vineyards in the Rioja Alta.
Alcoholic fermentation in stainless steel vats. 25 days maceration and frequent pumping to obtain a good balance between fruit and extract. 16 months of ageing in new 225 litre American oak casks and 3 years in the bottle before release for sale.


Palate: round and velvety with notes of red-berry fruit and vanilla nuances from the oak. The soft tannins and the good acidity guaratee a good evolution in the cellar.I was so curious to try it and I have realized I should have left it for about two more years  before opening it !


Pairing: Beef, Game Animals, Grilled Red Meats, Roasts, Stews.
Best served in Tempranillo Glass
Serve between 14ºC and 18ºC
Optimal consumption period: 2005-2016
We recommend to decant the wine 1 hour before serving. It has to be decanted!

Coto de Imaz Reserva is a red wine from DO Rioja, it is a varietal Tempranillo. It is produced by the winery El Coto de Rioja, one of the best known Spanish wineries, whose production dates back to 1970.CotodeImazReserva is a classic wine from La Rioja. Their vineyards are located in Rioja Alta, inthetownelCenicero, where clay-limestone soil predominates.The climate is continental with Mediterranean influences, extreme temperatures and few hours of sunshine. This type of soil and climatefavoursthesubsequent aging of wine as it provides a very good acidity and grape extract.Once the harvestandselection of grapes is complete,Coto deImazReserva undergoes alcoholic fermentation in stainless steel tanks. It is later macerated for 18 days with frequent pumping to find a balance between fruit and extraction.It finally spends 17 months aging in American oak barrels of 225 litres. It then ages in bottle 3½ years before going to market.In addition to good ratings it has received, Coto de Imaz Reserva was honoured in 2014 with a gold medal at the Concours Mondial de Bruxelles.


Dark cherry colour with pale ruby red edges. Clean and bright. Abundant thin tears.


It shows medium-high intensity nasal aromas. This wine shows the aromas provided during the ageing followed by notes of fruit, released along with some light spicy and refreshing balsamic hints.


The palate is soft and tasty, with a good balance between alcohol, acidity and tannins. Long finish that leaves a slightly spicy aftertaste.


2014 – Concours Mondial de Bruxelles

A few more tips about tasting and drinking wine !










c4cfe4b6db9c4e5992069074fcce693d Where You “put” Your nose


6454d24f3272079ee45937b483b873ecOh , well …


Castillo San Simon , Monastrell , Gran Reserva , Jumilla , 2008 , Bodegas desde 1890


Tempranillo with Monastrell

  • This is the one of the most popular wines from Jumilla. However, there has been a lowering of demand over the past year.
  • Available at only a few outlets in Europe. Recently only the 1976 and 2009 vintages have been available.
  • This is priced around average for red wines from Jumilla. The price has been stable over the past year.

Monastrell – Tempranillo is a modern Spanish red wine blend incorporating tannic, brooding Monastrell (or Mourvedre) and Spain’s icon grape, the vibrant, structured Tempranillo. This blend is becoming increasingly common on the east coast of Spain, particularly in Valencia, Jumilla and Alicante, and is also found in the US and Australia.

Monastrell has long been the key component in wines from Valencia and Murcia, and is thought to have originated around the town of Murviedro near Valencia. It is also grown widely across the Pyrenees in southern France, where it is known as Mourvedre. It is late ripening and thus well suited to hot, dry winegrowing areas, which is why it does so well in regions on the Mediterranean coast.

Monastrell and Tempranillo blends

Tempranillo, on the other hand, is Spain’s most prestigious grape variety, providing the basis for wines as famous as Rioja and Ribero del Duero. Its prestige has, in recent years, become matched by its popularity, and plantings are becoming more and more common across both Spain and new world countries like Australia, Argentina and the US.

While Monastrell – Tempranillo wines are no new innovation, the blend has become more and more popular with modern Spanish producers. This is perhaps due to consumer tastes that are increasingly looking toward rich, new world styles of red wine. Both Monastrell and Tempranillo make intense, structured wines, and complement each other well in this sense. Monastrell’s dense structure and tannic nature are countered by Tempranillo’s bright spice. Resultant wines tend to be hefty and lush, with black fruit characters as well as notes of tobacco and chocolate. More often than not, these wines are aged in oak barrels, which help to temper some of the harsher tannins and add complexity to the wines.

Monastrell and Tempranillo are not well matched in the vineyard, which perhaps gives some clue as to why the two are not a long-established style of wine. Monastrell’s tendency to ripen late in the season is at odds with Tempranillo’s early ripening – a fact that is reflected in its name, which means “little early one” in Spanish.

Both varieties are far more commonly blended with Spain’s other widely-planted grape variety, Garnacha (or Grenache as it is known in France).


Jumilla Wine

Jumilla is a wine DO title of Murcia, a small region on the Mediterranean coast of south-eastern Spain. The Jumilla viticultural area, which is sandwiched between Yecla in the north and Bullas in the south, is considered to be Murcia’s most important in terms of quantity and quality. It is also the region’s oldest, established in 1966.

The landscape of Jumilla is characterized by wide valleys and plains, interrupted by the serrania (mountain ranges) that cross Murcia between the sea and the Meseta Central (Inner Plateau) of Spain. Hot, dry and harsh is the best way to describe the zone. Despite these seemingly adverse conditions, vines have been grown here since Roman times, when the region had quite a reputation for its full-bodied red wines.

The coat of arms of Jumilla

The wine industry in Jumilla received a big boost when phylloxera struck neighboring France, as this resulted in demand for Jumilla wine soaring. Despite escaping the major outbreak, Jumilla was struck down by the louse in 1989. This offered the DO a chance to modernize and refocus on lighter, more elegant wines.

Jumilla’s climate is best described as arid and continental, more in line with the Castilla-La Mancha areas to its west than any significant influences of the Mediterranean, although in the eastern fringes it is more transitional. Summer temperatures of 104°F (40°C) are not uncommon here. This, along with the scant rainfall, makes the region a theoretically harsh grape-growing area, but there are two factors that act as saving graces. Firstly, there is a healthy amount of lime in the soil, which helps in retaining vital moisture, and secondly, the elevated central plateau, with heights between 1,312ft (400 m) and 2,625ft (800 m), provides some respite from the intense heat. Frosts, violent storms and torrential rains still pose real threats to vines.

Like other wine regions of the area, Jumilla specializes in wines based on the Monastrell grape variety, which accounts for more than 80% of vines. It is well suited to the harsh conditions here, and the best wines demonstrate a varied flavor profile, including lively fruits and earth and mineral notes when young, developing into complex aromas of matured fruit, coffee and oak spices with extended barrel aging. The region also produces quality rosé wines from Monastrell.

The principal white varieties are Airen, Macabeo, Pedro Ximenez and Malvasia, and other international grapes are authorized as well, including Chardonnay.

Since the 1990s, when the region’s potential to produce quality wines came to the fore, Jumilla has attracted a lot of outside attention, and Spanish as well as foreign producers have set up wineries here. As a result, plantings of varieties such as Syrah, Cabernet Sauvignon and Merlot have steadily increased, mainly to add body and character to the Monastrell-based reds. This blending approach has worked wonders for the status of the region’s wines and it is now seen as a benchmark among similar styles produced in this part of the country.


I’ll add over here a few more wines which I’ve tasted in the last couple of months :

Bonterra 2011 Zinfandel


This Californian Zinfandel is made from organic grapes and the winery practises sustainable viticulture, but that’s not its main selling point – flavour is! Big, juicy black fruit wrapped lovingly in a warm blanket of toasty oak. This wine would make even cold pizza (topped with free range chicken of course) taste good.

Zinfandel food pairings: turkey, pizza, burgers, rack of lamb, roast duck.

Vina Albina , Bodegas Riojanas , Consecha 1999






Barbera d’Asti


Barbera d’Asti is one of the most famous wines from the Piedmont region of north-western Italy. It became a DOC in 1970 and was upgraded to its DOCG classification in 2008, adding to Piedmont’s already impressive standing at this highest level of Italian wine classification. The Barbera d’Asti title covers the area around the town of Asti, and exclusively focuses on red wines made from Barbera. Softer and more approachable in its youth than the Nebbiolo used to make Piedmont’s most prestigious wines, Barbera is a firm favorite among winemakers and consumers. It is also the region’s most widely planted red-wine variety.


Terragnolo Primitivo 2009


Full-bodied, well-structured palate. It has vivid undertones of ripe fruits and spices with a pleasant, subtle astringency. An excellent, lingering, fruit-driven finish enriched with mellow notes of coconut. Due to its full body, it is best drunk with game dishes.

Vineyards: Salento – Apulia


Training system: 20-year-old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8), in order to ensure high-quality yields.

Climate: Mediterranean. It is mild thanks to the influence of the sea, which offers long, sunny (average sunshine hours per year: 2,600), dry (500-600 mm/yr) summers to the Salento peninsula. Cold season is short and mild. The Adriatic coast from the town of Otranto to that of Santa Maria di Leuca is rainier than the Ionian coast towards Gallipoli, where North African winds blow more frequently. The areas north of Otranto have a slightly lower temperature due to the influence of the Balkan peninsula.

Region: mostly flat areas dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.

Grape varieties: Primitivo 100%.

Harvest: hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances.

Winemaking: traditional temperature-controlled fermentation of must in large wooden vats for 30-45 days.

Ageing: 12 months in American oak barrels, 12 months in bottles.

Colour: intense ruby-red, with bright reflections.

Alcohol: about 14-15%

Food pairing: excellent withgame, grilled or stewedred meats, and beef stews.

Serving temperature: 18 °C

Recommended glass: a large bowl-shaped glass with an inward-curved rim: the wine can fully breathe, and the glass can be held better in hands. It will help the temperature rise gradually, and aid in the release of the complex fragrances of more structured wines.

Storage period: many years, if the wine is stored out of light in suitable cellars at a constant temperature of 10-14 °C (sudden changes can deteriorate its quality), with 60-70% humidity levels, and in a horizontal position so as to keep corks moist and elastic.

Torre Oria Reserva 2010


GOLD MEDAL: Berliner Wein Trophy
Where else can you buy mellow barrel-aged reds of such remarkable quality and price? Not only is today’s Spanish wine scene “among the most vibrant, dynamic and creative in the world” (Tim Atkin MW), but it offers arguably the best value in the world at the moment.

Cherry in colour with great intensity indicating its long and controlled ageing. The bouquet has wild fruits with spicy notes and a vanilla background from its time in oak. On the palate it is full-bodied with long persistent notes of forest fruits

that are accompanied by sweet tannin ripeness that is well integrated into the structure of the wine. It has a long and elegant finish. Broad, mellow and ready to drink.

Crama Basilescu , Eclipse , Coupage Rose


Serafim Cabernet Sauvignon 2013







Côtes du Rhône Villages Roaix 2010


12243544_10154317389278976_6289874470432482401_nGrand millesime

Vous trouverez ci-dessous le détail des meilleures années du vin Côtes du Rhône Villages Roaix rouge. Le Côtes du Rhône Villages Roaix rouge est un vin rouge sec. Il rentre dans la catégorie du vin tranquille.
Si vous souhaitez en savoir plus sur ce vin ou si vous souhaitez acheter des bouteilles de cette appellation, nous vous conseillons de suivre cette page d’information très fournie: Côtes du Rhône Villages Roaix rouge.

Pour rechercher les meilleures millésimes du vignoble, nous vous conseillons cette page, décrivant tous les millésimes du vignoble du Rhône.
Enfin, pour toutes recherches de millésimes: connaître la meilleure année d’un vin, d’une appellation, connaître les raisons d’un bon millésime… aidez-vous de notre moteur de recherche de millésimes.

Les meilleurs millésimes pour le Côtes du Rhône Villages Roaix rouge ont été les années : 1937, 1961, 1969, 1978, 1983, 1989, 1990, 1998, 2000, 2001, 2005, 2011.
L’année 2005 est considérée comme étant une année exceptionnelle.
Les années 1978, 2000 sont considérées comme particulièrement exceptionnelles, on parle de millésimes du siècle.
Les années 1989, 1990, 1998 sont considérées comme les meilleures par dessus toutes. Pour ces années on parle de crus du millénaire.

Voici ci-dessous le tableau des notes des millésimes pour le Côtes du Rhône Villages Roaix rouge classées des plus grands millésimes aux plus médiocres. Les tableaux et grilles de notations sont des repères pour le consommateur. Ces notes ne prétendent pas s’étendre à tous les domaines et à toutes les cuvées. L’essentiel pour juger de la qualité d’un vin, reste et demeurera toujours la dégustation analytique !
Les vins se situant entre les années 1900 et 1950 sont à présent trop âgés pour être consommés aujourd’hui, à part certains crus exceptionnels. Ce sont néanmoins des vins, possédant une véritable valeur historique, que les collectionneurs pourraient s’arracher aux ventes aux enchères !


Millésimes des vins “Côtes du Rhône Villages Roaix rouge”
Millésime du millénaire 1989, 1990, 1998
Millésime du siècle 1978, 2000
Millésime exceptionnel 2005
Excellent millésime 1937, 1961, 1969, 1983, 2001, 2011
Très grand millésime 1943, 1945, 1946, 1947, 1949, 1959, 1962, 1972, 1985, 1988, 1996, 2003, 2004, 2006, 2009
Grand millésime 1942, 1957, 1966, 1970, 1976, 1979, 1980, 1994, 1997, 1999, 2007, 2010, 2012
Très bon millésime 1952, 1955, 1956, 1964, 1967, 1971, 1973, 1986, 1995, 2008
Bon millésime 1938, 1950, 1953, 1958, 1974, 1981, 1982, 1992, 1993, 2013
Millésime moyen 1939, 1965, 1975, 1977, 1987, 1991
Millésime médiocre 1940, 1941, 1944, 1948, 1951, 1954, 1960, 1963, 1968, 1984, 2002

Well , I guess You’ll have to learn some French 🙂




La Braccesca Rosso di Montepulciano Sabazio 2011


This is a brawny, earthy rosso that boasts ripe plum, black licorice and spice notes. It has big but smooth tannins and, despite the dense fruit, a soft texture and forward nature. This is made to be enjoyed young.


Aaaand a few photos of a traditional Butcher Shop in Bucharest !












Published on May 4, 2015 at 10:35  Leave a Comment  

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