Jamónetization: A Spanish wine and Jamón Tasting

JAMร NETIZATION A Spanish Wine & Jamรณn Tasting

PRESENTED BY Rick Fisher (AKA @TheSpanishWineGuy) is Education Director for the Spanish Wine Scholar study and certification program at the Wine Scholar Guild. Part Catalan, Rick’s passion for his Spanish heritage and a desire to educate others about Spanish culture, food, and wine led him to create the blog Bodega: Eat. Drink. Explore. ESPAÑA! in 2009. He has also been a contributor to CataVino (a Spanish and Portuguese wine site), Glass of Bubbly, and The SOMM Journal. A dynamic speaker with years of experience traveling the food and wine roads of Spain, Rick is one of the leading authorities on Spanish food, wine and culture.

Prior to founding a strategic marketing and experiential agency in 2001, Helen Gregory was a a director of prestige brands such as Maison Louis Jadot Burgundy, Champagne Taittinger, and Cos D’Estournel Bordeaux. She has worked for industry leaders such as Moët Hennessy USA, Rémy Cointreau, Founders Brewing and Robert Mondavi Winery, and has led multi-annual regional campaigns for the European Union, Wines from Spain, and the Bordeaux Wine Region. A graduate of Princeton University with a B.A. in Politics/Economics and a recipient of the prestigious Jean Monnet Fellowship in Business from the Ecole Polytéchnique in Paris, Helen speaks French, Spanish and Italian.

HELEN GREGORY Moderator

RICK FISHER Spanish Food, Wine & Travel Expert

WHAT WE’RE TASTING Wine & Jamón

Non-Alcoholic Wines

+ Palacios Chorizo Original

Fermín Jamón Serrano Loin

Vegetarian Meats

Fermín Jamón Ibérico

Hellenic Farms Dried Fig Salami

Viana Mild Jumbo Veggie Sausage

Viana Picnicker Veggie Snack Sausage

VEGETARIAN OPTIONS

Hellenic Farms Fig Salami (Dried Greek Figs, Aleppo Pepper, Orange Zest) New Jersey Overview Hellenic Farm’s Vegan Fig Salami’s are made from premium figs and spices. They have no added salts or sugars and are GMO and gluten-free.

Tasting Notes Hellenic Farms Dried Greek Fig and Orange Salami is made from premium figs, aleppo pepper and orange for a zesty wine pairing.

Viana Mild Jumbo Veggie Sausage

Germany

Overview Vegan, certified organic and non-GMO verified.

0% cholesterol.

Tasting Notes Mild Jumbo Veggie Snack Sausages have a classic smoky sausage taste. Made of non-GMO organic tofu, wheat protein, veggies and spices.

Viana Picnicker Veggie Snack Sausage

Germany

Overview Vegan, certified organic and non-GMO verified. 0% cholesterol.

Tasting Notes Picnicker Jumbo Veggie Snack Sausages with German sausage “picnicker” seasoning.

Made of non-GMO organic tofu, wheat protein, veggies and spices.

2018 Cellers Can Blau “Blau”

2014 Muga Rioja Reserva

2018 Armas de Guerra

2019 La Caña Albariño

TEST YOUR PALATE

Palacios Chorizo Original (Mild)

Fermín Serrano Loin Fermín Ibérico

ACID AND FAT

WEET AND SALTY

PALACIOS CHORIZO ORIGINAL (MILD) Origin Palacios Albelda de Iregua (Rioja) Overview • Made with only four ingredients: pork, pimentón (smoked paprika), salt and garlic.

• All natural and preservative-free.

• Fully cured and ready to eat with no refrigeration required.

Tasting Notes/Process This mild chorizo sausage is made from an old family recipe. The all-natural dry cured pork sausage is seasoned with a sweet smoked paprika from Extremadura called Pimentón de la Vera Dulce.

700,000 BC

$18 – $250/lb

Pig bones found in Europe

711 AD The Moors ruled Spain and made consumption of pork illegal

1492

$4845

Moorish rule ends.

Jamón is back – Christopher Columbus reaches America with Spanish pigs.

2014 First Iberian black-hoofed pigs are raised in the U.S.

1,763 LBS

The Cortador

FERMÍN SERRANO LOIN

Origin Fermín La Alberca (Salamanca) Overview Fermín Serrano pigs are farm-raised on a grain-rich diet. The extensive natural curing process lasts for 15-18 months.

Tasting Notes/Process Great color, aroma and tasty on the palate.

Perfect to enjoy by itself, on a charcuterie board, tapa or to add to recipes in place of bacon or lardon.

FERMÍN IBÉRICO Origin Fermín La Alberca (Salamanca) Overview Farm-raised on the “Dehesa,” a cross-breed of Ibérico with the Duroc pig results in a lower fat content jamón. The pigs are fed on grains and acorns. The strong visual fat marbling and subtle flavor are a signature of Fermín’s artisanal production. Fermín was the first company to export Jamón Ibérico to the U.S. Tasting Notes/Process Cured in-house for 36 months. Lower fat content with great marbling retains complexity and mouthfeel. An excellent introduction to the Ibérico style with outstanding flavor, vibrant color, and smooth “melt-in-your mouth” taste.

DO RÍAS BAIXAS (Galicia)

DO Rías Baixas (Galicia, Green Spain) • • •

Galicia’s capital, Santiago de Compostela, is the end of the Camino pilgrimage The Celts settled Galicia in the 11th c. and left bagpipes and stone huts behind A seafaring people: Famous for seafood, octopus, oysters, clams and barnacles

•

Atlantic climate: Cool temps (average, 55° F); mineral-rich, granite soils like Loire Valley and New Zealand (Sauvignon Blanc country)

•

More than 50% women winemakers

2019 LA CAÑA ALBARIÑO Origin Val do Salnés DO Rías Baixas (Galicia)

Varietal

Alc %

100% Albariño

13.5

Tasting Notes • • •

Pineapple, lemon meringue, grapefruit and cloves Medium-bodied very tangy Loads of apricot and citrus character

Process Organic vines grown in granite soils and cool, rainy Atlantic climate. Hand-harvested and pressed after a 12-hour cold soak. Sur lie ageing for eight months with bi-weekly bâttonage.

DO BIERZO (Castilla y Leรณn)

Los Montes Aquilianos, Bierzo – Valley of Silence

D.O. Bierzo

2018 ARMAS DE GUERRA Origin

Varietal

Alc %

DO Bierzo (Castilla y León)

100% Mencía

13.5

Tasting Notes • • •

Mencía is grown on steep hillside vineyards which impart density, depth, and mineral notes to the wines Highly aromatic, with fresh dark berries, succulent herbs, licorice and peppery spices Juicy and focused on the palate, shows bitter cherry, blueberry and dark chocolate flavors with a jolt of juicy acidity and a hint of white pepper

Process • • •

Pre-fermentation cold maceration for 3-5 days 10 days of alcoholic fermentation in stainless steel tanks and one week of malolactic fermentation 100% unoaked

DOCa RIOJA

2014 Muga Rioja Reserva Origin Barrio de la Estación, Haro, Rioja Alta DOCa Rioja

Varietal 70% Tempranillo, 20% Garnacha, 10% Mazuelo (Cariñena) and Graciano

Alc % 14.0

Tasting Notes • A traditional Rioja Reserva, blended from the most important indigenous Rioja varietals • Aromas of ripe, dark fruit, grape syrup, bitter chocolate with hints of pepper, vanilla and mountain scrub • A well-balanced palate with soft acidity; ends in sweet tannins with great ageing potential Process A pied de cuve guarantees quality fermentation with native yeasts in vats assembled by the winery’s cooper. This is completely unique to Bodegas Muga. The wines are macerated prior to fermentation and transferred to barrels. Aged 24 months in oak plus 12 months (minimum) in bottle before release.

DO MONTSANT (Catalunya)

2018 CELLERS CAN BLAU “BLAU” Origin DO Montsant (Catalunya)

Varietal

Alc %

50% Cariñena 25% Syrah 25% Garnacha

14.0

Tasting Notes • • •

Spicy, black and blue fruit aromas with violets and woodsmoke Round and seamless, with juicy blackberry and cassis flavors Zesty acidity and a long finish framed by gentle, harmonious tannins

Process Sourced from terraced old vines (35 years average) and hand-harvested. Aged for 4 months in French oak prior to bottling.

NON-ALCOHOLIC DRINKS Leitz EINS-ZWEI-ZERO Riesling Rheingau, Germany

Tasting Notes The Leitz EINS-ZWEIZERO offers an original Riesling character that is clean and fresh with notes of lime and citrus on top of a mineral base. The finish is dry and long.

Señorío de la Tautila Tempranillo La Mancha, Spain

Tasting Notes 100% Tempranillo red, produced in the La Mancha region by Señorío de la Tautila.

Ripe, cherry color and pleasant, fruity aromas with hints of wood. Fullbodied to taste.

Ariel Cabernet Sauvignon

Central Coast, California

Tasting Notes Rich in color and flavor, this oak-aged Cabernet Sauvignon offers aromas of blueberries, blackberries, black pepper and chocolate, with a hint of toasty oak, soft tannins and a dry finish.

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