A Vertical Tasting on Two Spanish Wines

Marquis de Gelida Vintage Cava Brut $13
Sant Sadurni d’Anoia, Spain 11.5% abv

2000
A complex nose of creamy butter, toasted almonds, Jonathan apples and mellow lime. Golden pineapple and Asian pear flavors with hints of mango on the palate. Lime and green pear at the mid-palate. Granny Smith apples at finish with some musk, limestone and unsalted cashew flavors. Mild ammonia.

2001
Nutty aromas are more pronounced here, with green apple, lime and minerals in the background. Mellow acidity on the palate with pineapple, guava, lime and grapefruit flavors. Very creamy texture, mellower and smoother than the ’00, more complete. Minerals are barely apparent in the mouth. My pick of the three vintages.

2002
Opens with lemon and mineral aromas, followed by buttery notes and toasted nuts. Brisk and limey in the mouth, showing lemongrass, kiwi and pineapple flavors. Hints of butter and pear. Hazelnut flavors come out at finish.

Pair with scallops and shellfish with an appetizer. Sole, sea bass or crab entrees, or with crème caramel or butter cookies for dessert.

Juan Gil Monastrell $16
Jumilla, Spain 14.8% abv

2002
Dark chocolate, cherry, black raspberry jam, silver leaf sage, cedar and star anise aromas set off by pepper- dark, exotic and complex nose. Cherry and black raspberry jam up front on the palate. Plum, cassis liquor and chai spices in the mid-palate. Pepper and oaky spice at the finish. This wine may age a bit longer, but I think that it’s reached it’s peak- its still rich and powerful with a very long finish. Sage and lavender herb notes are in the far background- and come out as a slightly bitter, but not unpleasant, note. Tannins still carry the fruit well. My pick of the two.

2003
Blackberry, and oak aromas set off by wood smoke hints. More mellow oak aromas than ’02- more fruit forward. Begins on the palate with cherry and blackberry jam. Berries and cassis liquor in the middle with a slight bitterness at the finish. Much more fruit focused that the ’02, and with better tannin integration and acid balance. Finishes with wood smoke, vanilla, clove and chokecherry flavors.

Pair with game meats like antelope or venison for entrees, with chocolate at dessert or with quail as an appetizer.