February 17th, 2012

This month we present two great wines - a Tempranillo based wine from La Mancha and a Montua from Extramadura.

Your allocation is for one bottle each of   Viña Santa Maria Altara Montua Vino de l'Extramadura and Pago Florentino Vino de Pago

Altara Established in 1999, this modern estate lies at the base of the Lamoneda mountain range near Meridia, Spain. Currently 58 hectares are farmed in Extremadura and D.O. Ribera del Guadiana. Red grape varieties include Tempranillo, Graciano, Syrah, Cabernet Sauvignon and Merlot. White varieties include indigenous grapes such as Montua, Cayetana Blanca and Pardina. All grapes are vineyard-selected and hand harvested, table sorted, de-stemmed and very carefully pressed. 

Pale straw color with greenish hue. Aromas of white flowers, white fruit and aromatic herbs. Balanced and delicate. Fresh in the mouth with notes of spices and fine herbs. Very original, smartly dry, it will surprise you! To be paired with fresh seafood and crustaceans. Great also as an aperitif or after a meal with fruit salads. The wine’s original character comes from the choice of its grape varieties, 3 indigenous grapes, Montua, Cayetana Blanca and Pardina, that were nearly lost in the Extremadura area. The Spanish name of this wine is “Altara”, a unique remote constellation difficult to perceive. A unique name for a unique wine!

Pago Florentino  The 2008 Pago Florentino is 100% Cencibel (Tempranillo) aged for 12 months in French and American oak. A glass-coating opaque purple color, it offers up an excellent perfume of Asian spices, cedar, mineral, blueberry, and black cherry. Surprisingly rich and concentrated, the wine has a succulent, roasted character that is immediately appealing. It is a great value that over-delivers in a big way.  90 points Parker.

Pago Florentino (which now has its own DO) is a single estate of 158 acres. Its vines are still young, but if this wine is any indication, the future looks very bright indeed.

Founded by Don Florentino Arzuaga. The winery made its first steps in 1980 by acquiring a piece of land in Ribera del Duero which is now “Finca La Planta”. Winery is located in the heart of the Ribera del Duero, in a town called Quintanilla de Onesimo.

RECIPE:  Roasted Pork Loin

Ingredients

    3 cloves garlic, minced
    1 tablespoon dried rosemary
    salt and pepper to taste
    2 pounds boneless pork loin roast
    1/4 cup olive oil
    1/2 cup white wine

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
    Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.