Costers del Priorat - 'Clos Alzina' Tinto 2014

$80.00
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Regular price $80.00

"This is honestly one of the greatest pure expressions of Carignan that I have ever tried. Trust Priorat to get all this ripeness and complexity into the glass. It has this wonderfully rich blackberry note that plays with a touch of black and white peppercorns. Opening up gives black plums, dried red currants and mulberry fruit flavours a go in the limelight. Rich and textural palate with nice weight and a decent tannin structure. Not to mention the incredibly long finish!"

 

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

Costers del Priorat

Costers del Priorat are one of the new-wave producers of the Priorat region which are helping to give this fantastic region in the northeast of Spain a new life and really bring modern techniques to these wines. Costers del Priorat are one of the few producers in this region whom are producing single vineyard wines all of which are fantastic!

 

 

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

Carignan

Carignan is the most common name for this fantastic red grape which is odd as it is believed to have originated in Spain in the region of Priorat. In France, it is used as a blending component in the reds of the Southern Rhone Valley or across the Languedoc-Roussillon regions of southern France. However, it is in the region of Priorat where it really stands out both as a single varietal wine or blended with Garnacha. It also goes under the guise of Carinena or Mazuelo.


 

--------THE REGION--------

Priorat

Priorat is one of the most important wine regions in all of Spain. It is in the heart of the Penedes up in the northwest of Spain and is red wine dominate. Here the grapes are Grenache (known locally as Garnacha) and Carignan, usually as a blend. The resulting wines are rich and dark.

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 lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

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 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 big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They 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 fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could 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 could consider red wines that have lower tannins such as a Pinot Noir or 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 to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you 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 need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"This is honestly one of the greatest pure expressions of Carignan that I have ever tried. Trust Priorat to get all this ripeness and complexity into the glass. It has this wonderfully rich blackberry note that plays with a touch of black and white peppercorns. Opening up gives black plums, dried red currants and mulberry fruit flavours a go in the limelight. Rich and textural palate with nice weight and a decent tannin structure. Not to mention the incredibly long finish!"

 

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

Costers del Priorat

Costers del Priorat are one of the new-wave producers of the Priorat region which are helping to give this fantastic region in the northeast of Spain a new life and really bring modern techniques to these wines. Costers del Priorat are one of the few producers in this region whom are producing single vineyard wines all of which are fantastic!

 

 

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

Carignan

Carignan is the most common name for this fantastic red grape which is odd as it is believed to have originated in Spain in the region of Priorat. In France, it is used as a blending component in the reds of the Southern Rhone Valley or across the Languedoc-Roussillon regions of southern France. However, it is in the region of Priorat where it really stands out both as a single varietal wine or blended with Garnacha. It also goes under the guise of Carinena or Mazuelo.


 

--------THE REGION--------

Priorat

Priorat is one of the most important wine regions in all of Spain. It is in the heart of the Penedes up in the northwest of Spain and is red wine dominate. Here the grapes are Grenache (known locally as Garnacha) and Carignan, usually as a blend. The resulting wines are rich and dark.

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 lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

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 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 big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They 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 fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could 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 could consider red wines that have lower tannins such as a Pinot Noir or 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 to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you 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 need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.