Out and About June 2022 -issue198

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40 | OUT AND ABOUT COSTA BLANCA Whining on with Steve Welcome to the sun inspired June edition of our monthly wine musings. This month’s wine term that is well used and often under appreciated is Terroir. There is no real translation for the French word terroir but terrain as you might expect comes the closest but is both less specific and emotive. In essence the terroir represents the soil, subsoil, underlying rock and chemical properties allied to the way in which they interact and are affected by the geographical climate, light, shade, wind, rain and all aspects of its topological location. All of these factors create a particular terroir and a particular growing culture and flavour for the grapes produced, the difference between the top and bottom of a slope will add variety to the growing conditions as any keen gardener is aware. A good wine maker takes all of this into account when arriving at their optimum yield and quality. The single most important aspect of the terroir, assuming it has the necessary climate for vines to flourish, is water supply and minerals, the balance of this being crucial as too much will cause the vines to become too vigorous in its growth of shoots and leaves that will inhibit the fruit growth. Too little which is a bigger risk in Spain has the opposite affect and the plant conserves energy and under produces fruit. In short, the terroir is of upmost importance to a good wine. As for the wine itself today we will consider which reds can be drunk chilled. Many people dismiss this concept completely, but this shouldn’t necessarily be the case. The main thing to consider is which type of wine and how cold. The sense of smell is a key factor in enjoying a good wine and the fact that red wine generally has a higher molecular weight means that it needs to be warmer, in order for the bouquet to open up and the wine to present at its best, white wines are naturally more open on the nose when cold. For this reason, when considering a wine to be served chilled you should look for a young or “Joven” wine. Look for something fruity that has a lower alcohol content and steer clear of anything that has had any good length of time in an Oak barrel as this will not drink at its best cold. The most commonly known reds that serve well chilled are Beaujolais as they are produced primarily to be fruity wines drunk young and share similar characteristics with whites. For Spanish reds to drink at a colder temperature look for lighter Tempranillo’s or Garnacha, these are the main grapes of the Rioja region so a young low alcohol wine from here will work well. One region particularly good for young light reds is Galicia so you should find an interesting option from here. As for how much to chill a red the ideal temperature for light reds would be 10-12 degrees C, therefore for a bottle that’s at room temperature, fill an ice bucket with half ice and half water and sit for 15 to 20 mins or alternatively place in the fridge for 20 minutes or so, place yourself in a nice shaded spot pour and enjoy. Until next time. Un Salud Until next time, Salud!
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Page 13 and 14: DR. M. ISABEL SIGNES-SOLER JUNE 202
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Page 23 and 24: Carretera Moraira-Calpe coast road
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Page 31 and 32: JUNE 2022 | 31 SUPERFINE CONSTRUCTI
Page 33 and 34: JUNE 2022 | 33 was a parade in 1897
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Page 37 and 38: WALSH’S WISDOM JUNE 2022 | 37
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Page 45 and 46: JUNE 2022 | 45 Father Ted’s Camin
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Page 55 and 56: PUZZLY PAGE JUNE 2022 | 55 Firefox
Page 57 and 58: BOOK REVIEW Book Review JUNE 2022 |
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