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Amós Bañeres - 'Missatge en una Ampolla' 2018

$60.00
Sale price

Regular price $60.00

Missatge en una Ampolla (message in a bottle) - Still white from 100% Macabeu - direct-pressed into stainless steel with a small portion of wholebunch to lend more texture.

--------THE PRODUCER--------

Amós Bañeres

Amós’s own label, his namesake, are the wines that he grows and makes himself on his own estate. He and his family farm 5 hectares biodynamically and produce just 2-3 wines each year from 2 different varietals, Macabeu and Xarel-lo.  Amós' two brands have a common approach to farming (Amós is biodynamic, Els Vinyerons is organic) and a common approach to winemaking too - all are hand-harvested, wild-fermented, unadjusted, unfiltered, unfined, and without any added sulphites. Stylistically, the wines from Els Vinyerons are more traditional and accessible, while the wines from Amós are incredibly intense and concentrated; perhaps a little more polarising but all the more memorable.

--------THE GRAPE--------

Macabeu

This historic vine variety is known as Macabeu and Maccabéo in Roussillon in southern France, Macabeo in much of its homeland Spain, and Viura in Rioja, where it is by far the most planted white wine grape. It has the unusual virtue of being capable of making dry white wines, often blends, with real nerve and character that improve with age. 

--------THE REGION--------

Penedes

Penedes is the vast region in northeastern Spain. The fair majority of the Pendes' claim to fame it from the "Champagne of Spain": Cava. Cava is a sparkling wine that is made in exactly the same way as Champagne (bottle-fermented/methode traditionelle) just with Spanish grape varietals. Those white grape varietals are: Xarel-lo, Parellada and Viura and Tempranillo and Garnacha can be used for the roses. 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

Missatge en una Ampolla (message in a bottle) - Still white from 100% Macabeu - direct-pressed into stainless steel with a small portion of wholebunch to lend more texture.

--------THE PRODUCER--------

Amós Bañeres

Amós’s own label, his namesake, are the wines that he grows and makes himself on his own estate. He and his family farm 5 hectares biodynamically and produce just 2-3 wines each year from 2 different varietals, Macabeu and Xarel-lo.  Amós' two brands have a common approach to farming (Amós is biodynamic, Els Vinyerons is organic) and a common approach to winemaking too - all are hand-harvested, wild-fermented, unadjusted, unfiltered, unfined, and without any added sulphites. Stylistically, the wines from Els Vinyerons are more traditional and accessible, while the wines from Amós are incredibly intense and concentrated; perhaps a little more polarising but all the more memorable.

--------THE GRAPE--------

Macabeu

This historic vine variety is known as Macabeu and Maccabéo in Roussillon in southern France, Macabeo in much of its homeland Spain, and Viura in Rioja, where it is by far the most planted white wine grape. It has the unusual virtue of being capable of making dry white wines, often blends, with real nerve and character that improve with age. 

--------THE REGION--------

Penedes

Penedes is the vast region in northeastern Spain. The fair majority of the Pendes' claim to fame it from the "Champagne of Spain": Cava. Cava is a sparkling wine that is made in exactly the same way as Champagne (bottle-fermented/methode traditionelle) just with Spanish grape varietals. Those white grape varietals are: Xarel-lo, Parellada and Viura and Tempranillo and Garnacha can be used for the roses. 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.