[Spain] Viña Eguia Reserva 2010 Rioja

 Few years before, I became interested in Spanish wine especially Rioja wine because my first tasting of Spanish wine is Rioja red wine. Rioja has white and red wine, red wine mainly made with Tempranillo, this grape shows cherry, strawberry and plum characteristic and after barrel it shows tobacco aromas. The Spanish wine labels indicated Crianza, Reserva and Gran Reserva, different between these terms are the wine aging time in oak and in bottle. For example, Reserva wine has spent at least 1 year in oak and 2 years in bottle before release. When we purchased the wine, we can enjoy it right away, doesn’t need to spend time to aging in wine cellar. I prefer Reserva wine because compare with Crianza, it has more layers and fruitier, fresher than Gran Reserva.

The other 2 terms are: Crianza, wine has spent at least 6 months in oak and 18 months in bottle before release and Gran Reserva, wine has spent at least 18 months in oak and 5 years in bottle before release. Gran Reserva wine should only be made in finest vintage. Besides that, Spanish wine also has an AOC system, it classified by Vino de Pago (Wine from a signal estate), DOCa, DO, VCPRD, VdlT (Similar to France Vine de Payes,) VdM (Table Wine),etc. As I see in HK, the most common is DOCa and DO wine. Do (Denominación de Origen) is roughly equivalent to France AOC, the wine need compliant local wine regulation to become DO wine. DOCa (Denominación de Origen Calificada) is highest level of Spanish wine classification, similar to Italy DOCG wine. From now, it only has two regions can compliant DOCa, which are Rioja and Priorat.

This time, I tried a good value Rioja wine, it is Viña Eguia Reseva 2010. Rioja has separated 3 sub-regions Rioja Alta, Alavesa and Baja. This winery situated in Rioja Alavesa, compare with the other 2 sub-regions, Alavesa is the northernmost side and closest to Atlantic Ocean, that benefits a cooler climate. There is mountainous with higher elevation and the soils are containing rich chalky clay and limestone, where the best Tempranillo grapes are found. This wine mainly made with Tempranillo and aged in American Oak and French Oak for 24 months and 2 years in cellars.

My Taste Note: I decanted this wine for around an hour, shows Ruby Red with little purple color. It has very attractive aromas such as red fruit, tobacco and licorice. First in the mouth, the tannin was too strong, a little astringent but 30 minutes later, it getting better and smooth. This wine is dry, fruity and crisp acidity. Overall, this wine provides basic Rioja wine characteristics and style.  

幾年前我已經開始喜歡飲西班牙葡萄酒,特別是來自Rioja(里奧哈), 能因為我第一次試飲的西班牙酒是Rioja的紅酒, 所以比較情有獨鍾. Rioja紅酒主要都是用Tempranillo(添帕尼優)來釀製,這種葡萄是帶有車厘子,士多啤利和西梅的特色, 經過木桶熟成後它會發出煙草的香氣. 西班牙葡萄酒的酒標上印有Crianza, Reserva and Gran Reserva, 這3個不同的稱呼是代表釀成的葡萄酒在木桶和瓶裡陳年時間. 譬如Reserva的葡萄酒在推出之前,最少在木桶裡陳年1年和瓶裡2年才發售.當我們買了這枝Reserva, 其實都已經可以即時享用, 不用再放進酒櫃里陳年2-3年. 我個人比較喜歡Reserva, 因為味道是比Crianza有層次和比Gran Reseva清新和多一點果香.  

另外兩個: Crianza, 葡萄酒在推出之前,最少在木桶裡陳年6個月和瓶裡18個月才發售和Gran Reserva,葡萄酒在推出之前, 最少在木桶裡陳年18個月和瓶裡5年才發售.Gran Reserva只會在好的年份才生產. 西班牙葡萄酒都有一套類似法國AOC法定產區的制度. 它們分為DOCa, DO, VP(酒來自單一葡萄園), VCPRD, VdlT (類似法國的Vine de Payes,) VdM (餐桌酒), 等等, 以我留意我覺得香港比較容易找到DOCa和DO的酒. 大致上Do等級(Denominación de Origen)相等於法國的AOC等級,葡萄酒需要按照當地條例來釀製就可以成為DO酒. 西班牙酒最高等級是DOCa (Denominación de Origen Calificada), 類似意大利的DOCG, 到現在只有兩個產區可以成為DOCa,這兩個是Rioja和Priorat, 而第一個成為DOCa是Rioja.

這次我試了一枝超值的Rioja紅酒, 這是Viña Eguia Reseva 2010. Rioja內部分為三個產區Rioja Alta, Alavesa和Baja. 酒莊是位於Rioja Alavesa,對比另外兩個產區Alavesa是最北邊和最近大西洋, 可以得益到一個涼爽氣候. 這裡都是山區, 海拔比較高,泥土包括含有白堊的粘土和石灰石. Alavesa有這樣的環境和氣候是可以種出最好的Tempranillo. 這款酒主要都是用Tempranillo釀製,在美國和法國木桶內陳年24個月和2年在酒瓶內.

我的品酒筆記:我大約Decant了1小時,顏色有紅寶石色帶小小紫.它的香氣有紅色水果例如車厘子, 煙草和甘草. 剛剛飲的時候單寧比較強勁,有少少澀但是30分鐘之後,單 寧變得柔軟平滑, 口感上是Dry帶有Fruity味道, 適量的酸.整體這款酒能提供基本Rioja紅酒的特色和風格, 價錢不算太高而可以品嚐到Rioja質素的酒. 

[USA] Rogue Sriracha Hot Stout

 On the old post, I had mention about Rogue Sriracha Hot Stout. Since a long time, I want to try this Stout, because I am a Sriracha lover. Sriracha is a well-known hot chili sauce made from USA California. But in Thailand, there is an small town calls Si Racha too. The local restaurant had a kind of hot chili sauce to dip with seafood. Not sure the taste of those hot chili sauces is similar to the USA Sriracha. But now, I am talking the Sriracha is USA one, the name is Huy Fong Foods(滙豐食品公司).

Huy Fong Foods established by David Tran in earliy 80’s, he is Chinese-Vietnamese born in Vietnam Saigon. In the old time, he managed a red chili pepper farm and making hot chili sauces for local restaurant. During Vietnam War, David moved to USA. At that time, he started to resume his old profession, which is making hot chili sauces. Then, it will sell in supermarkets at Los Angles Chinatown. In the beginning the production was very small. Later on, he expanded his business and opened a factory in Irwindale, California.

In supermarkets or restaurant are very easy to recognize his Sriracha sauce because on the plastic bottle, it printed a big rooster and green color screw cap. Since, David Chinese Zodiac sign is rooster, then he used Rooster as the company’s logo. On the side, there some Chinese words [無加色素之是拉差香甜辣椒醬乃採用特種大紅新鮮之指天椒香蒜精製而成用於調和各種魚肉麵餃食料都美味可口且久藏氣味不變品質擔保]. Which mean the Sriracha is using fresh ingredient such as red chili peppers, garlics, no artificial colors added, quality grantee, etc. The major indigents are included red chili peppers, garlics, salt, sugar, vinegar and more. Sriracha is popular in North America, is common to find it in Vietnamese Pho restaurant. Every time I eat Pho, Sriracha is a must for me. Some other food company is using Sriracha to make beer, chips, popcorns, beef jerky, candy canes, peas etc. Besides food, I also had a Sriracha water bottle.  

Before drinking this beer, is hard to imagine the taste. I thought, it may taste very heavy because Stout and Sriracha have a strong taste. In the beginning, the color is black color and brown head, it had roast malt, chocolate and coffee aromas, just like standard Stout. For the taste, it is full body, spicy (I mean real spicy) and pleasant bitterness, the lips can feel spicy too. During drink, the Sriracha taste is not that obvious, but after I swallowed, it is gently show up such as robust garlic, spicy and little salty. Overall this beer is not too heavy, by adding Sriracha makes this beer become much amusing. And, it should drink with some food like Chinese Fried Noodles, Fired Chicken, Burger, Pizza, Steak, etc., just like dipping Sriracha sauces. Worth to mention that the beer bottle is exact the same as Sriracha's bottle for example red color, big rooster and green color bottle cap. 

                                  My Sriracha Water Bottle / 我的是拉差水樽

在之前的舊文, 我提過一枝Rogue Sriracha (是拉差) Hot Stout (司陶特啤酒). 一路以來我都很想試這枝啤酒,因為我是一個是拉差愛好者,非常喜歡是拉差辣椒醬.原來泰國有一個小城市都是叫做是拉差 (Si Racha). 當地餐廳有一種用來點海鮮的辣椒醬叫做是拉差.不知道味道是否跟美國出產的是拉差一樣,但是我想講的Rogue Sriracha Hot Stout是放了美國出產的是拉差辣椒醬,它的名字是 Huy Fong Foods(滙豐食品公司).

滙豐食品公司是由陳德 (David Tran)在80年代早期創辦,他們一位越南華僑在越南西貢出生.早期他在越南管理辣椒園和出產一些辣椒醬供應給當地的餐廳食用.在越戰期間陳德逃離了越南,搬移到美國生活.在這段時間,他開始重操舊業,就是生產辣椒醬,之後放在洛杉磯唐人街的超級市場內銷售.剛剛開始的時候,生產量比較低,只是一間家庭式工業.後來他在加州的Irwindale開設更大的工廠.

在超級市場或餐廳是很容易認出他的是拉差辣椒醬,因為膠樽上印上一隻大公雞和鮮明的綠色樽蓋.陳德的生肖是屬雞,所以他用了公雞作為公司的Logo.在樽的旁邊印上一些中文字[無加色素之是拉差香甜辣椒醬乃採用特種大紅新鮮之指天椒香蒜精製而成用於調和各種魚肉麵餃食料都美味可口且久藏氣味不變品質擔保],都是形容他的辣椒醬是用新鮮材料,不添加人做色素,品質保證,等等.製造是拉差辣椒醬主要材料包括有紅辣椒,大蒜,食鹽,糖,醋,和更多的材料.在北美是拉差是非常受歡迎,普遍一般越南粉店都可以找到它的存在.我每次食越南粉店都一定要配是拉差一齊食.另外有一些食品公司都會用是拉差來製成,啤酒,薯片,爆谷,牛肉乾,花生,等等的產品.除了食物,我有一個是拉差水樽.

                                                   Photo from website

司陶特(Stouut)是一種黑啤來自英國,用烘焙過的麥芽來釀製,味道都帶有一些咖啡,巧克力,焦味,等等.飲之前是很難想像這款啤酒的味道,因為我以為它的味道會很重.首先啤酒是黑色,頂部是啡色泡泡,它帶有烘焙麥芽,巧克力和咖啡的香氣,有基本黑啤的味道.在口感方面酒身比較,帶辣 (是真辣,不是一般品酒來形容的哪種辣)和苦味比較溫和,咀唇會有辣感覺.在飲的時候間是拉差的味道不是太明顯,當我吞下啤酒後After Taste慢慢就有是拉差味道出現,例如強勁的大蒜,辣味和少少咸的感覺.整體味道不算太重有司陶特的基本風格,加了是拉差飲落不會太悶,會有刺激的感覺.這款啤酒最好是配一些食物來飲,例如炒粉麵,炸雞,漢堡包,薄餅,牛排,等等,食物就會好像點了是拉差一樣.值得一提啤酒樽的外型是跟是拉差一樣的,例如紅色,大公雞和綠色樽蓋.

"I put Sriracha in my Rogue"

#srirachastout

[France] Château Lascombes 2008

Last week, I just tasted Château Lascombes 2008, half bottle size. It may be too early to open this wine, but I am an impatient person, hard to wait 10 to 20 years to open a half bottle of wine. Chateau Lascombes is from Bordeaux Margaux, 2ème Crus Classés. Nowadays, Bordeaux Grand Crus Classés red wines are quite expensive. But compared to the other 2ème Crus, Château Lascombes is pretty worth to buy because the price is little cheaper than other 2eme Crus wine and it provides stable quality.

Château Lascombes established 17^th century, by the first owner Chevalier Antoine Lascombes, at 1855 it classified as 2ème Grand Crus Classes. Lascombes went through numerous sales and inheritance issues, owned by countless owners. Until 2001 USA Colony Capital purchased Lascombes for $67 Million (USD) and invested around $47 Million (USD) for estate renovation, improved and upgraded winery facilities. They hired 3 famous winemakers Yves Vatelot (Chateau Reignac), Alain Raynaud (Chateau Quinault L'Enclos) and Michel Rolland as consulting. With all kind of improvement, I found, after 2001Lascombes wine will have better guarantee. In 2011 Lascombes sold to a French insurance group MACSF.

Lascombes has118 hectare vineyards, planted 50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot, the vines average age are 35 years old. The terroirs included limestone, clay, sand and gravel. Margaux is gravelly soil and low clay content, it is suitable for Cabernet Sauvignon.  Wine from here is elegant, fragrant aroma and fine tannin structure. “Feminine” is often to describe Margaux wine. Vintage 2008 blends with 50% Merlot, 47% Cabernet Sauvignon and 3% Petit Verdot. Before, I had tasted the 2nd label of Lascombes, the name is Chevalier de Lascombes. 

My Taste Note: I decanted for 3-4 hours, deep purple color. The aromas have blackcurrant, violet, spices, licorice, vanilla and cedar. In the mouth, it is quite earthy mixed with blackcurrant, medium body with light acid and silky tannins. After taste can feel little sweet from tannins. Overall, this wine has opulent body and complex aromas, it is smooth and little tannins bite on the tongue. Age for few years later, it must develop more interesting flavors.  

上星期我品嚐了Château Lascombes 2008(半枝裝), 可能會太早開這枝酒. 因為我是一個比較心急的人,等不到10至20年才開一枝半枝裝的紅酒.  Château Lascombes是波爾多瑪歌區(Margaux)的二級酒莊.現今波爾多列級酒莊的紅酒都相當昂貴,不過以其他二級酒莊來計,Lascombes會比較低飲因為他的價錢是比其他二級酒莊低和酒質都很有保證和穩定.

Château Lascombes建立於17世紀,由第一位莊主Chevalier Antoine Lascombes創辦,1855年它被評選為二級酒莊.這個酒莊經歷過數多次的易手和繼承的問題,由多個業主擁有過.直到2001年一間美國退休基金集團(Colony Capital)以6千7百萬美元購買入和投資了大約4千7百萬美元來返新酒莊和更換釀酒的設備.他們聘請三位出名的釀酒師Yves Vatelot (Chateau Reignac), Alain Raynaud (Chateau Quinault L'Enclos) and Michel Rolland為顧問. 從以上提及的改善,我覺得從2001年之後的Lascombes會比較有保證.在2011年Lascombes再賣給一間法國保險集團MACSF.

Lascombes葡萄園占有118公頃,種了50% Merlot, 45% Cabernet Sauvignon and 5% Petit Verdot 葡萄樹平均年齡是35歲,泥土含有石灰石,粘土,沙和礫石.瑪歌的泥土是有較多礫石,而泥土比較小,是Cabernet Sauvignon的理想種植地.釀出來的酒是优雅,芬芳香氣和細緻單寧.通常會以女性化來形容瑪歌的紅酒.這枝2008年有50% Merlot, 47% Cabernet Sauvignon and 3% Petit Verdot. 之前得都試過 Lascombes的副牌, 它叫做 Chevalier de Lascombes. 

我的品酒筆記 : 多數波爾多紅酒我都會醒酒大約1至2小時,這枝我用了2至3小時來醒酒. 顏色比較年輕帶有深紫色, 香氣方面有黑加倫子,紫羅蘭,香料,甘草,香草(雲尼拿)和雪松. 口感是Earthy帶有黑加倫子味道,中等酒身,輕輕的酸和柔滑的單寧. After taste可以感覺到單寧的小小甜.整體這款酒有豐厚(opulent)的酒身和香氣比較複雜,不停找到不同的香氣,酒是平滑和感覺到單寧輕輕地在舌頭走動.可以放在酒櫃裡繼續陳年, 遲多幾年一定會演變更多的風味.