Viña Zorzal en el maridaje de “El patio del Remigio es particular”

Jueves en “el patio del Remigio es particular” Fecha 10 de Mayo Hora: 20.30 Plazas limitadas: 30 personas … Precio 16 euros
 • Mini platos y vinos de Bodegas Zorzal: 1. Cebollicas estofadas a la tudelana con aire de agraz-verjus. Blanco. 2. Piruleta de Mijo morcilla y manzana. Garnacha 3. Mejana,s Burguer. Rosado 4. ¡¡¡¡Viva Mexico¡¡¡¡¡ Graciano. Nos Acompañara para explicar el proyecto de la bodega y sus vinos Iñaki de Bodegas Zorzal, una bodega en donde la pasion por el vino es uno de sus mayores armas.

Arte y Viña Zorzal

Nuestro pajarico pintado con su propio Graciano y Garnacha!

Realizado por Elisa Pereza  http://www.pereza.org/

Viña Zorzal en Sant Jordi 2012 (Barcelona)

Viña Zorzal Graciano estará en The New Spain Tasting con Olly Bartlett de Indigo Wine.


Indigo are twice winners of the Specialist Merchant of the year for Spain in 2009 and 2010 in the International Wine Challenge – but it’s the New Spain they champion so successfully, unearthing fine, interesting and original wines and their makers across some of the less familiar corners of Spain. No one, in our view, does this better and we are really looking forward to our tasting of seven great wines in the company of Olly Bartlettfrom Indigo.

 Olly is a graduate in Spanish who spent the better part of ten years knocking his taste buds into shape over speciality coffee before “converting” to wine and making good use of his Spanish by joining Indigo. He will be showing wines from, amongst others, Mallorca, the north west, Navarra and Malaga; grapes hitherto unheard of and a real spread of very diverse styles. These are some of our most-loved wines in the shop so we hope you’ll join us for a seriously enjoyable evening.

 The wines:

Coto de Gomariz 2010, Ribeiro (white) A complex white with citrus aromas, green apple notes and fantastic minerality.
Vina Zorzal 2009 , Graciano , Navarra “This is one of those rare wine finds that immediately excites with its explosive fruit, sheer drinkability and refinement. This red wine made from 100 percent Graciano has a deep, dark, rich red ruby colour with lots of red berry fruit and a refreshing concentrated finish” – The Wall Street Journal.
Emilio Valerio, Laderas de Montejurra 2009, Navarra A wonderfully soft and juicy biodynamic red. Very mouthwatering and moorish! Ultreia Saint Jacques, Raul Perez, Bierzo Winemaker Raul Perez is so elusive that his very existence is doubted by some, but this wine definitely does exist! Rich dark fruit and slightly bitter chocolate make this 100 percent Mencia offering a real treat.

Sottorondero, Bodegas Jimenez-Landi, Mentrida Organically made Sottorondero is a legend in the making! Sweet fruit on the nose with an underlying scorched earth quality gives way to minerality and freshness in the mouth. Beautifully balanced.

4 Kilos Tinto 2008, Mallorca Made with grapes from vineyards in the north and south of Mallorca, 4 Kilos has a rich, succulent texture and a long, mineralic finish. A great red meat wine that will develop with age.

Ariyanas Naturalmente Dulce, Malaga An elegant, fresh and vividly sweet wine with the perfect balance between sweetness and acidity.
All the wines will be available to buy on the evening at specially discounted prices, by the bottle or case.

Tickets can be purchased by calling The Good Wine Shop Kew on: 020 8940 4482.

Via http://www.thegoodwineshop.co.uk/Pages/tastings.aspx

Viña Zorzal Graciano en “El Vino nos habla” de Yuko Satake

ウォール・ストリート・ジャーナルでスペインワインの今の理解に関して

良い記事があった。

イギリス人の経済記者でありワインコラムニストであるWill Lyons氏による記事。

Sigue leyendo →

Viña Zorzal Garnacha Viñas Viejas en 7 canibales.

Pan de jamón

JAMÓN DE PIERNA / UVAS PASAS / TOCINETA / MARIDADO CON VIÑA ZORZAL TINTO GARNACHA VIÑAS VIEJAS 2010

El pan de jamón es una receta típica de Venezuela. Solo se elabora durante las fiestas navideñas para acompañar los platos principales. Todos los años me reúno con mi hermana para preparar nuestros propios panes para las fiestas. Recuerdo que haciendo fotografías a Daniel Jordà (Forn de la Trinitat), para nuestra revista COOKCIRCUS, probé el pan que le hace a Martín Berasategui y me recordó mucho al pan de jamón que aquí les presento.

Sigue leyendo →