Friday, July 30, 2010

Abacela 2009 Albarino "Top Pick" in Sunset Magazine

A wine fiesta
The West's hot new grapes are Spanish and just right for sipping now
by Sara Schneider, August 2010

Ripe, golden apple and peach rounded out with a touch of almond and orchard blossoms.

Why it belongs in your fridge: This wine strikes a balance between crisp, refreshing citrus and aromatic stone fruit and blossoms - great for winding down a warm August afternoon.

Foods that make it taste even better: Seafood. If it ever sported a fin or a shell, it's the right pairing - shrimp, crab, scallops, halibut, sablefish... Try all of the above with lemony aioli or mint pesto. Don't let the summer get away without an AlbariƱo-and-paella party (the wine loves mussels and saffron)

Thursday, July 22, 2010

A Tease of Spain Tonight
(18. Jul, 2010)
One way to taste a refreshing Albarino wine is to join the crush and cigarette smoke of Spanish humanity at an authentic tapas bar, say on Diputacion Street in Bilbao. Wrestle your way to the wet mahogany counter, plant a foot on the bar railing above discarded napkins and toothpicks, grab the attention of the overworked bartender, use your high school Spanish to ask for a glass of mejor (better) wine and point at the pintxos that pique your interest: mini jamon sandwiches, Gildas (olives with anchovies) or for the more adventurous, morcilla (blood sausage) with cachuete (peanuts).
Another way is to join the fun at Tease Restaurant in Ashland tonight for a Spanish wine dinner with one of Southern Oregon’s most distinguished producers.
You’ll linger over calamari, chicken and veal, expertly paired with wines from Abacela, the much-celebrated Umpqua winery that long ago planted the distinctive grapevines of Northern Spain: Albarino, Garnache and Tempranillo.
The sit-down, five-course dinner in the seductively red-accented restaurant starts at 5:30 p.m. tonight and is priced at $65. Afterward, Tease owner Julie O’Dwyer promises tango. Ole!
Here’s tonight’s special offerings:
* First course: Calamari Dorati with a crisp 2009 Albarino
* Second course: Yuzu Fresa salad with a dry 2009 Grenache Rose (made from the Spanish Garnache grape)
* Third course: Pollo asado with a 2008 Garnache
* Fourth course: Osso Bucco Samfaina with a 2007 Tempranillo Cuvee
* Fifth course: Rustic queso and dulce plate with an aromatic 2009 Blanco Dulce
For more info: Tease Restaurant and Bar, 303 E. Main (on the corner of 2nd and Main), Ashland, Oregon 97520 (541) 488-1458, www.teaserestaurant.net