AnuvaBlog

Dearest Readers and Members…

It is my distinct pleasure to inform you that Anuva has just added 10 new wines to its wine store! I guess the logical question is “What do I recommend?” Well, all of them of course! It depends on the occasion. I will only address the next collection of 6 here:

Santos Beck Torrontés, a lively and fresh white from the province of San Juan, will do very nicely when you serve it chilled on these warm summer days coming up.

Naiara Reserva Malbec compliments and hearty dish. It’s robust, concentrated and velvety smooth.

Durigutti Malbec Reserve takes a more fruit forward approach to the Malbec genre but also has great complexity and depth.

Beviam Syrah will begin a bit closed and dry but as it opens will explode with typical syrah characteristics like blackberry and spice.

Occhioverde Merlot, an organic wine (the name means “green eye” in Italian) combines sumptuous herbs like oregano, thyme and rosemary with hints of black and red fruits.

And finally, Callejon del Crimen Petit Verdot from Finca La Luz, an uncommon varietal, gets the award for most unique wine in this group. Minty and chocolaty at the onset with hints of spice and gingerbread, this 12 month oaked varietal is long, supple and full.

We await your comments…

For those of you who may be a little more new to the wine drinking experience–not just to Malbec, Torrontés and Bonarda–a good glass, wine glass, or crystal glass may not seem that important. Now, I’m not saying that you need to go spend 50 or more dollars per glass on specifically Pinot Noir glasses and then only drink your Pinot from there. What I am saying is that there is a reason that good glassware is considered good.

First, the shape of the glass is very important. The curve of good glassware is specifically crafted to allow aromas and perfumes to be better captured by the glass. If one were to simply drink wine from a lowball or highball glass, the subtleties and richness of many wines with great scents will be lost.

Second, the size of the opening at the top of the glass is important. Red wines, especially heavily oaked reds need more contact with oxygen in order to open and fully express themselves. Hence red wine glasses tend to be larger than white wine glasses.

Third, good crystal cleans easier and more completely than plastic or glass and also does not dissolve at all in the wine, leaving you with only the wine and its characteristics. To illustrate this, everyone knows that if you leave water in a plastic bottle for a while, especially in the sun, you drink it and get a very plastic taste.

Speaking of cleaning wine glasses: one should only use very hot water (Yuji makes a game of trying not to burn himself as scalding water is streaming from the faucet–sounds fun to me!)… no soap/detergent as this will leave a soapy flavor and smell on the glass and contaminate your wine. To disinfect, use a small spray bottle filled with alcohol and rub the glassware down.

Now, this may sound excessive but it all depends on how much of the ritual you like to incorporate into your wine drinking. I am simply here to inform and do not pretend to abide by these procedures 100% of the time. Far from it. But when I get a good wine (let us say, Cavagnaro Reserve Malbec), I will surely spray my glass and wipe it down with alcohol to get rid of detergent smell and clean with hot water.

Last week we had several upstanding citizens of the English speaking Expat community over to sample Anuva’s wines. What a hit it was! We had a total of 9 Americans and Brits here and while our discussion began about wine, winemaking, wine tasting and drinking, and the malbecs, bonardas and blends we were drinking, we ended up talking about politics, travel and business ideas.

The biggest hit, not surprisingly, was the Don Juan from Las Perdices which was the reserve wine served that night. It’s a complicated mouthful of 14 months of oak aged malbec blended with syrah, bonarda and merlot. Full, velvety and luscious.

A great treat for the tasting was a spicy sausage brought by one of our British members. Caked with pepper, this is one of the few foods I have found in Argentina that actually makes my body temperature rise. And what a combination with the Malbecs and the Bonarda. The pepper of the sausage really brought out different characteristics in all of these wines. Just goes to show there is always something new to learn about wine, food and their combinations. Especially with good company.