Accessible Wines  of the Iberian Peninsula

Past Master Mark Gubbins led us on a wide ranging wine tour of the Iberian Peninsula, (our Master’s favourite area) which over 40 Members and friends really enjoyed.

Mark had not only researched the wines but also recommended where they could be bought. The wines we tasted were.

Wine Varietal Region Grape Variety
Vinho Verde Minho Province, N. Portugal Alvarinho and Loureiro
Albariño Rias Baixas (Spain) Albarino
Rioja Blanco Rioja (Spain) Viura
Douro Red Douro (N. Portugal) Touriga Franca & Nacional,  Alicante, Tinta Baroca & Roriz
Monastrell – Syrah Yecla (Spain) Monastrell & Syrah
Reserva Rioja Rioja (Spain) Tempranillo, Graciano, & Mazuelo
Madeira Madeira (Portugal) 50% Bual/50% Malmsey

During his presentation he also recommended some Spanish Cheeses, especially Manchego which for some at least was a real surprise, a very moreish cheese for very tasty wines.

Other recommendations were:

1.Mahon-Menorca (Menorca)
– Buttery cow’s milk cheese, brined, drained, rubbed with butter/oil/pimento and aged in caves.

2.Idiazabal (Basque Country)
– Hard sheep’s cheese matured in rafters of smoky shepherds huts.

3.Tetilla (Galicia)
– Tetilla=‘small breasts’. Dense yet soft cow’s milk cheese

4.Cabrales (Asturias)
– produced at the foot of the Picos de Europa (NW Spain) from cow’s milk (can be blended with goat & sheeps milk). Sharp, salty and pungent

Torta del Casar (Extremadura)
– Produced near Portuguese border

This evening was not without its “zoom” excitements behind the scenes. In the rehearsal all went fine. Coming up to the presentation  Mark could not get his Powerpoint slides to load!!. Not a problem, Mark spoke to the slides telling Peter Cave when to click on the next slide (back up copy – phew)