Cava at its best

Pares Baltà, Blanca Cusinè Brut 2006, Penedès

Simon Juhl Olesen is a 24 year old Sommelier from Denmark. He currently works in the heart of Copenhagen, in the restaurant Le Sommelier. All his gastronomic education was gathered in Spain, where he has lived most of his life. The last two years before coming to Denmark he was a teacher/Restaurant chef in a restaurant school “La Fonda” in the south of Spain. He also spent time in the 1 star Michelin restaurant Guggenheim in Bilbao. Among other things he is a three time winner of the Andalusian championship for Sommeliers and in top 10 Spanish Sommelier. In his free time he enjoys playing golf if the weather allows it. If you want to contact him you can do so on: simonjolesen@gmail.com

Winery: Pares Baltà

Vintage: 2006

Appellation: D.O Penedes

Varietal: 59.5 % Chardonnay. 40.5 % Pinot Noir

Ageing: The Pinot Noir goes through the malolactic fermentation and then 2 month ageing with the lees. The Chardonnay stays on stainless steel tanks. The second fermentation in bottle goes on for 26 month.

Average Price: 15 €

Tasting Notes: Yellow color with golden tints. On the nose complex and subtle aroma with delicate notes of almonds, hazelnuts, honey and prickly pear. In the mouth it is fresh and round. Notes of preserved fruit together with flavors of almonds and honey. Long and complex finish.

Food Pairing Suggestions: This Cava can be enjoyed as the welcoming drink with the typical spanish tapas like the Iberico ham and Manchego cheese. Used in a menu, I would pair this great Cava with something tasteful and with a natural sweetness. For example; Roasted Scallops with a carrot pure white asparagus and a lobster bisque.

Winery Notes: Pares Balta was started in 1790, when the first wine plants were planted. In 1978 the bodega was bought by Joan Cusinè Hill. Joan Cusinè Cusinè, son of Joan Cusinè Hill took over after his dad and today there is the second generation running the bodega. Grandsons Joan and Josep Cusinè Carol brought a more modern aspect to the bodega and to the Penedes area.

Vintage Notes: 2006- After a normal autumn and winter concerning rain and temperatures, the spring was extremely dry, this only made the plants stronger and better. The summer was very hot as usual. The result of a very hot year was that the fruits maturation was slightly advanced.

Seleccion Cepas Viejas 2004, Dominio de Tares, Bierzo

Simon Juhl Olesen is a 24 year old Sommelier from Denmark. He currently works in the heart of Copenhagen at the restaurant Le Sommelier. All his gastronomic education is gathered in Spain where he has lived most of his life. The last two years before coming to Denmark he was a teacher and a restaurant chef in a restaurant school “La Fonda” in the South of Spain. He also worked in the 1 star Michelin restaurant Guggenheim in Bilbao. Simon is a three time winner of the Andalusian championship for Sommeliers and among top 10 Spanish Sommeliers. In his free time he enjoys playing golf when the weather allows it. You can contact him on: Simonjolesen@gmail.com

Winery: Dominio de Tares

Vintage: 2004

Appellation: D.O Bierzo

Varietal: Mencia

Oak: 9 month in barrels from the Virginia and Missouri Forrest (American oak)

Average Price: 15 €

Tasting notes: You can enjoy the fine elegance of the Mencia grape. Mencia is also called Negra by the local wine makers. Visually it is an attractive cherry red color, with violet tones around the rim. In the nose it has strong fruity aromas of raspberries and cherries, also a hint of violet, which with the oak forms a hint of liquorice, chocolate, toffee vanilla and spices. In the mouth it is smooth, full bodied and very elegant.

Food Pairing Suggestions: With now many lovely trips to the area of Bierzo, Castilla Leon in the north west of Spain I have never missed out on the traditional pairing of food and wine from this part of Spain. Ergo my suggestion would be young lamb baked in the stove, or maybe a suckling pig with the nice crispy skin.

Winery Notes: Dominio de Tares is quite a new bodega, with all the newest technology, young wine makers and very modern ways of making their wines, but... The grapes are old and very local. To sum up, they take traditional (from the area) and local grapes to make the wines suitable for international market.

Vintage Notes: 2004 was a great year for Spanish wines, not too warm (and warmth can be the worst enemy). '04 is compared to '01 and even '96 which both were greatest years since the mid 80's or even 50's. The 04' vintage can be drunk now, but even better is to save some bottles for some years and you could be very positively surprised.