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Claude_Marie · 15-04-2015, 04:53

Quote:

Originally Posted by weavis

I quite like the Agua gaseo and red wine for Sunday lunch. very pleasant if the mix is right.

Châteauneuf-du-Pape doesnt taste so good but the hard Spanish reds work well..

I do not know how you are getting on with the Majorcans in law (and I am NOT asking),.
Whilst Jámon + Marmite could be regarded as a serious blunder, mixing wine and water (not necesseraly sparkling) was (is ?) common practice when people worked hard in the fields in summer time.
With E.U health and safety regulations at work, who knows...

"Hard" spanish wine, funny how this reputation sticks to spaniard wine makers.

**weavis** · 15-04-2015, 06:24

Quote:

Originally Posted by Claude_Marie

I do not know how you are getting on with the Majorcans in law (and I am NOT asking),.
Whilst Jámon + Marmite could be regarded as a serious blunder, mixing wine and water (not necesseraly sparkling) was (is ?) common practice when people worked hard in the fields in summer time.
With E.U health and safety regulations at work, who knows...

"Hard" spanish wine, funny how this reputation sticks to spaniard wine makers.

Spanish wine is now the largest selling in the world. I have a love for a lot of the vintners.

However......... and at risk of being castrated with a rusty spoon, Mallorcan red wine especially Binissalem only works for me if moderated by vast quantities of lemonade or gaseous water. It has the same 'burned' taste that a lot of South African reds do, to my palate anyway.

I have always been amazed at the quality of the mainland Spain wines from a dollar a bottle. I had a quick look in the restaurant cellar and there must be 70 different wine labels and I have not had a bad one yet. Paco keeps me testing them. I tried to introduce some French and Australian but it did not go down so well.

Claude_Marie · 15-04-2015, 09:27

Totally agree with you !
The young generation who has learnt how wine is made understand the chemistry involved, who knows how to operate modern tools ( tanks cooled), makes good use of the technology which allows to control the process, ends up making excellent wines, whether in Spain, South Africa, Chile, Hungary...etc.

alctel · 15-04-2015, 11:39

Quote:

Originally Posted by El Pinguino

Real sailors eat Vegemite... wards of scurvy and other sailorising ailments... apply liberally...

That stuff is for filthy Antipodeans, yuk

fonsin · 15-04-2015, 12:16

Very interesting reports.
Should you search for further information about "jamon serrano" or "jamon iberico pata negra" I am your sailor fellow to provide it right from one of the production countries.
Best regards from spain
Alfonso

fonsin · 15-04-2015, 12:23

Totally agree with you Claude Marie.
When I was young there were wines all over spain, but you had to search for the good ones. Nowadays mostly all of them are very good quality ones and the reason as you have mentioned is the "know how" against the local tradition sometimes out of any scientific base. Have to say that mainly we have to thank France for that

Saleen411 · 15-04-2015, 14:28

Quote:

Originally Posted by alctel

That stuff is for filthy Antipodeans, yuk

THAT'S a word you don't see everyday.

**boatman61** · 15-04-2015, 14:33

Spanish wine sucks... and I very much doubt its the largest selling wine in the world.. except in front line bars on the Costa's..
Also.. quantity does not equal Quality..

**weavis** · 15-04-2015, 23:30

Quote:

Originally Posted by boatman61

Spanish wine sucks... and I very much doubt its the largest selling wine in the world.. except in front line bars on the Costa's..
Also.. quantity does not equal Quality..

Spain becomes world’s biggest wine producer

25 years ago, I would have commented on the poor wines of Spain. Now, apart from specific varietals which I have no affinity with, you would be hard pressed to find a poor Spanish wine. I can go into any restaurant in Mallorca and get a more than reasonable glass of red or white.

Portugal appears to be the new new boy on the block producing world class wines and winning a lot of awards.

My taste has changed over the years. Still an avid fan of Australian and French wine, I always have and continue to have little interest in South African wines and care little for parts of Italy or Greece in general, (although a huge fan of the quirky Retsina), I have moved from Red to white wine as my choice of flavour.

That said......... Spain is doing a suprisingly good job and extracting good taste from local grapes by keeping up with the times.

Mirage Gecko · 15-04-2015, 23:50

Quote:
Originally Posted by alctel View Post
That stuff is for filthy Antipodeans, yuk
THAT'S a word you don't see everyday.

What filthy or yuk?

Claude_Marie · 16-04-2015, 00:51

Quote:

Originally Posted by fonsin

[...]

Nowadays mostly all of them are very good quality ones and the reason as you have mentioned is the "know how" against the local tradition sometimes out of any scientific base. Have to say that mainly we have to thank France for that

Holá Alfonso,

Thanks for your offer, I have bookmarked this page.
I have relied for many years on my Spain born neighbours to bring back Spanish Delicatessen but they are now retired in Spain.

Edit : Wrong quote.

Claude_Marie · 16-04-2015, 01:01

Quote:

Originally Posted by weavis

[...]

That said......... Spain is doing a suprisingly good job and extracting good taste from local grapes by keeping up with the times.

Spaniard are having issues, just like all wine makers with this average temperature increase (Please note that I did not write Global warming

).
In order to adress this issue, some have started planting wineyards up in the mountains.
At a higher altitude, less sugar.
Give it a good five years, we might be (happily) surprised with the results.

**weavis** · 16-04-2015, 01:07

Quote:

Originally Posted by Claude_Marie

Spaniard are having issues, just like all wine makers with this average temperature increase (Please note that I did not write Global warming

).
In order to adress this issue, some have started planting wineyards up in the mountains.
At a higher altitude, less sugar.
Give it a good five years, we might be (happily) surprised with the results.

Yes.. earth fluctuations in temperature is causing its own issues.
In saying that, I am more than pleased with the the vino in the last few years.#

I have had an apartment in Majorca since '86 and sold recently..... Either another one or a liveaboard catamaran will ensue...... plus room for vino of course.