Saturday, 6 August 2011

White wine from Priorat

Over 90% of Priorat is big, powerful reds. However, don’t pass up on the whites if you come across them. They are mostly made from local varieties of Garnacha Blanca, Macabeo and Pedro Ximenez. Most of the vines are quite old (over 20 years), and vinification follows the traditional method of barrel fermentation and lees stirring. The best examples are complex and full bodied with spicy and smoky characters, a nice change from fruit driven New World whites and a great match with the flavoursome fried/grilled fresh seafood of the Mediterranean coast. Try Clos Mogador Nelin 2009, Marco Abella Òlbia 2008 (only 800 bottles produced), or Mas d’en Gil Coma Alta 2009.

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