What?
Juice 2019 Mimetic, Gallina de Piel, Calatayud, SPA
Grape Garnacha 98%, other native grapes 2%
Farming Practising Organic, Vegan
Tasting Note Ripe and juicy, brambly black fruit and herbs. The full palate and ripe flavours are balanced with vibrant acidity.
Who?
David Seijas, the former Head Sommelier of 3 Michelin Starred El Bulli (as well as the world’s number one restaurant a record five times) has now turned his hand to winemaking. Producing wines from indigenous grapes sourced from the Northern gastronomic meccas of Catalonia, Aragon and Galicia.
Why?
We love David’s wine-making philosophy along with the fact that his gastronomic past has been tantamount to shaping this philosophy. The result is a range of food friendly wines eschewing over extraction and oak for fresh and pure wines with a real sense of place.
With?
The Spanish are arguably the best exponents of both classic and modern regional food and wine pairings so the obvious plate here is Iberian Pork (Iberico de Bellota). Barbecued on the bone chops or ribs would be ideal as the wines freshness will cut through the fat content though the medium tannins ensure it won’t overpower the subtle, sweet, nutty flavours of the Iberian Pork. Alternatively pairings could include a variety of cured Spanish Pork products and potentially other roasted or barbecued red meat.
