Weekly Wine Online

Iberia: def. peninsula between the Mediterranean & the Atlantic occupied by Spain & Portugal

Verve: def. the spirit and enthusiasm animating artistic composition or performance

This past weekend, I found myself drinking wine up in Seattle, Washington. And while I was situated right close to the Columbia Valley, it was the Iberian Peninsula that found its way into my arms, and onto my palate for that matter.

After a meal out in the Columbia City neighborhood of Seattle, friends and I cozied up in Verve Wine Bar and Cellar. We were the only ones in the bar, so Jeff, bartender extraordinaire, spent time answering our questions about the wines and tasting us on all kinds of delicacies. I tried a range of wines from Syrah and to Baco Noir, but what impressed me the most were the wines he poured for us from Spain and Portugal.

I started the night with a Tempranillo that blew my mind: Abadia Retuerta Seleccíon Especial, a red wine from Sardon del Duero in the Castilla y Leon region of Spain. The nose rang out with blueberries and blackberries, salt and dried cherries. On the palate were the same dried cherries, with nutmeg, cinnamon and toast to accompany them. The wine was exquisite.

Upon Jeff’s recommendation, the friend to my right ordered the 1979 Don PX Gran Reserva from Bodegas Toro Albala dessert wine from Spain. This sandalwood-colored wine is actually made from the Pedro Xim é nez grape in southeast Spain, the prime dessert-wine making region of Spain (hence the “PX” on the label). As we watched our friend's face light up in wonderment, we all began requesting sips, and glasses quickly were passed up and down the bar. My tasting notes echo my instant reaction:

“HOLY MOLY!”

The wine tasted like toffee, caramel and candied apples all in one. When describing the Pedro Ximénez wines, WineGeeks.com writes the following:

“… in the south of Spain, the dried P.X. grapes are vinified and then aged in barrel for many years and produce fortified wines of considerable character and sweetness. Citrus fruit notes are common in the dry style but the fortified versions can be heavy with figs, dates, molasses and coffee.”

In other words: Holy Moly!

Since we were all oohing and ahhing over our friend’s PX wine, Bartender Jeff started pulling out more dessert wines. The one that found its way into my hands was the 1996 Broadbent Colheita Madeira. The nose gave off vanilla bean and a little salt while the palate had flavors of lemon and orange peels. With surprisingly fresh acidity and caramel dreaminess, it made for the perfect finish to an exquisite evening, and I went to bed dreaming sweet dreams having fully felt the verve of Iberia.

Other great write-ups about Spanish dessert wines and Madeira:

Basic Juice (a piece all about Sherry)

MadeiraBlog (all about Madeira)

Where to Buy:

Wine.com - Abadia Retuerta Seleccíon Especial

Broadbent-Wines.com - Broadbent Colheita Madeira 1996

K&L Wines - Don PX 1979

Verve Wine Bar and Cellar (for all 3 wines)