Free Askari Tasting – Spanish Wines – Friday, November 14th – 5pm – 8pm -

AskariFrancesc Ricart Cava Brut NV – 14.57 – Respects the essence of a traditional brut as it is aged in the bottle for 14 months, but is still maintains its freshness making it an easy-drinking & enjoyable wine. Xarel-lo, Macabeo & Perellada. Nice package. Floral, citrusy (tangerine), clean & pretty. Fresh, softer acid. Like it. Friendly. From Almansa, Spain. Light color, floral nose, great balance.

2012 La Garnacha Salvaje del Moncayo Ribera del Quelies – 11.97 – Organic vineyard on the slopes of the Moncayo end of the Ebro Valley (Ribera del Queiles, Northern Spain). From over 55 year-old vines. Slatey soils rich in pebbles & very low temperatures in winter. A fruity & fresh wine that has sweet tannins. Now is exactly the right time for these Garnachas to start delivering their best. Aged for 5 months in new French oak barrels.

2013 Matsu El Picaro BD – 14.57 – Picaro means ‘rogue’ or ‘rascal’. Tinto de Toro (Tempranillo). The grapes come from mature vines 80 to 100 years old, but the wine spends only three months in oak, preserving their natural fruit profile. Aromas of ripe blackberries & raspberries, with subtle hints of fresh cocoa. The palate is bold yet supple, with ripe tannins & a mineral grip. Intense aroma with black fruits prevailing over red fruits. Mineral notes are also noticed, thus creating a fresh but complex wine. This wine is full-bodied yet leaves, at the same time, sweet & pleasant sensations provided by the ripe grapes.

Castillo de Maetierra Libalis Melante 2008 – 500 ml – 15.97 – “It is a velvety, silky, thick wine, but fresh at the same time. It is a wine born from the best grapes in Maetierra, the most mature grapes, those that remain the longest period on the vines, are bronzed, healthier & sweeter. It is our sweet wine, our dessert wine. It is the wine that best expresses the potential of the Muscat à Petits Grains variety. Tropical fruit. Muscat à Petits Grains is considered the most aromatic variety in the world, & it is also a variety from la Rioja. Cultivation had been abandoned in the early 19th century with the arrival of the phylloxera disease. Intense aromas of ripe fruit, honey & orange peel on the nose. In the mouth it is full-flavored & dense, with hints of nuts & a perfect balance between sweetness & acidity.”

Iberian wine tasting at Barlata – Tuesday November 11th

BarlataBarlata is pleased to present a unique evening of Iberian wine tasting with Jose Pastor

Pastor Selections: Importer of IBERIAN WINES made by real farmers

Tuesday, Nov 11
8:00PM
Barlata Tapas Bar
1500 South Lamar Blvd, Ste. 150
Austin, TX  78704
Cost: $70.00, plus tax and 18% gratuity 

  Menu Pairings

  • Nanclares Albarino 2012

    • Tiradito of Escolar with Escalivada
  • Luis Rodriguez, Os Pasos Ribeiro 2012

    • Grilled Octopus with Fennel and Onion 
  • Goyo Garcia, Cobero Palomino 2012

    • Beef Tongue salad with Piquillo Vinagrette 
  • Suriol Castanyer Brut Nature 2007 Cava

    • Tortilla Espanola 
  • Bernabe Navarro, El Morron 2012

    • House Cured Pork Canary Style
  • Luis Rodriguez Os Pasos Tinto 2011

    • Baby Squid stuffed with Sausage, cooked in its own ink
  • Goyo Garcia, Cobero 2011

    • Piquillo Peppers stuffed with Crab Meat and Pimenton Sauce
  • Guimaro, Finca Meixeman 2011

    • Arros Austin, smoked Rice Paella with Pork Belly and Mushrooms

 RSVP by November 10

barlataaustin@gmail.com

Rootstock Organic / Biodynamic Tasting – Friday November 7 – 5p – 8p

German Gilabert Cava Brut Nature – 14.57 – 50% Macabeo, 30% Xarlel-lo, 20% Parellada, Vine Age 30-35 years old, Farming Practicing Organic, Production 2000 cases, From the subzone Alt Penedes, where the highest elevation plots are located. Only native grapes are used, Brut Nature. Vinification: Fermented in stainless steel vats; Base wine rests on the lees for 45 days; Secondary fermentation in the bottle, a la Methode Champenoise; Raised on the lees 18 to 20 months before disgorgement; Bottled with no dosage. Character: Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long.

Mengoba 2007 – 14.57 – Made from Bierzo with a blend based on Doña Blanca and godello of 2007.from different plots of 30-40 year old vines, grown on river stones and sandy loam soils, at 550 meters elevation, in the areas of Cacabelos and Valtuille. It is fermented with wild yeasts in large wooden foudre and raised for 11 months in 4000 liter oval wooden vats. Mengoba Blanco is structured and complex and shows flavors of quince, beeswax, and deeply pitched minerals.

Dufaitre Beaujolais Villages 2013 – 21.97 – Gamay, Age of Vines: 50 years old. Vinification Method: The Beaujolais Villages is fermented in concrete tanks and normally bottled in March. Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006 and began to work the land organically and harvest the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own. He may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

Chateau Le Bergey 2011 – 13.57 – Le Bergey is the entry level label of Château L’Escart, a Bordeaux Superior winery run by Damien Laurent, who lives on the property with his family. The property is organically farmed. Consistently outstanding, this is yet another strong showing. Using only vines that are a minimum 15 years of age adds a measure of concentration usually found only in wines costing considerably more. The 2011 is a classic blend of Cabernet Sauvignon (60%) and Merlot, exhibiting an amply fruited nose with cassis and black-cherry nuances. The palate is refined with a silky structure making this deliciously drinkable now. Exhibiting a medium body and pretty notes of black cherry, cassis, and subtle oak, this dry yet fruit-filled wine is classic, elegant Bordeaux. A classic with grilled or roasted lamb, this also shines with roast pork, and pairs well with a pan seared duck breast.