Guys, I’m exhausted. I have been studying my booty off in preparation for the CSW test and it’s hard not to get discouraged when you hear how hard it is to pass. But, I am honestly proud of how diligent I have been in my studies and how much I have learned, it has been a wonderful experience and I am so grateful for it, so there’s that. There is also this, Priorat, a wine I never would have known about if it weren’t for my exploration into the world of wine. I was drawn to it because of the interesting soil in which it is grown. Wine grapes get so much of their character from the terroir, this includes the soils, weather patterns, vineyard practices and so much more, it all has a significant influence on the outcome of the fruit. Priorat is unique because it’s primary grapes (Garnacha/Grenache (same thing but Spain vs France) and Carinena) are grown in licorella soils which are a mixture of red and black slate studded with mica particles. What that means for your glass of vino is a red wine with intense mineral characteristics it picks up from the soil. It is so different from the fruit forward profile of many California wines and enlightened me to why so many winos I know gravitate toward old world wines, they can be so unique! Give this varietal a try next time you are making a meal with lots of spices or herbs like roasted meats or with ethnic food to cut the heat.
Onix, Priorat, deep notes of dark cherry and citrus rind with a substantial black pepper finish, around $16 at Whole Foods (yes, I overpaid by a few bucks for getting it at WF but it was convenient and I loved it so I’m not even mad)