Jose Pariente - Verdejo 2017

$27.00
Sale price

Regular price $27.00

"The aroma, of great intensity, is elegant, fresh and complex. It has a markedly fruity tone that spans the range of white fruits (pear, peach), citrus and passion fruit. In the mouth the notes of fresh fruit appear again. Unctuous, sweet and elegant with a slight touch of bitterness in the finish characteristic of the Verdejo variety. It has a big structure that favours its persistence."

 

--------THE PRODUCER--------

Jose Pariente

The winery was named after José Pariente, a hard-working grape grower and producer from Rueda whose vines served as the base for the project launched by his daughter Maria Victoria (Mariví) Pariente in 1998. Some years later, Mariví fulfilled her dream of building her own modern premises and launch a range of wines to show the diversity of the indigenous Verdejo grape. The third generation, siblings Martina and Ignacio, have fully joined the business and have even launched their own project in Castilla y León under the name Prieto Pariente.

José Pariente is now one of the most respected brands in Rueda for its quality and continuity. Rueda is one of the most technologically-minded denominations in Spain, yet hand-harvesting is the standard for bush vines and indigenous yeasts have been selected from José Pariente's own vineyards as part of a join project with the University of Navarra. Around 75% of the grapes are cold-macerated and vinification is done in stainless steel deposits.

Aside from the barrel-fermented white and the Cuvée Especial, which is fermented in concrete eggs, the young José Pariente includes some batches of Verdejo fermented in concrete and oak vats. Work with the lees is thoroughly applied to all the wines. In 2005 they started conversion to organic farming.

Most of the half million bottles produced are of José Pariente Verdejo, which displays good aromatic intensity, fresh fruit and fennel rather than tropical notes and good consistency in the palate. José Pariente Sauvignon Blanc is a limited production wine and Apasionado, also made with this variety, is a sweet wine.

The 225-litre-barrels traditionally used for José Pariente Fermentado en Barrica are gradually being replaced by larger formats (mostly 500-litre vats) in order to obtain a better balance between fruit and wood. The Verdejo used for the Cuvée Especial is vinified in cement tanks in an effort to obtain a pure expression of the variety and the soil without any oak interference. 

 

--------THE GRAPE--------

Verdejo

Verdejo is a white grape varietal that hails from the Rueda region of central-north Spain. Interestingly enough, it was long-forgotten until relatively recently and it is now clawing its way back in a major way. Whilst the best examples of a Rueda Blanc are, arguably, pure Verdejo it is often blended with a touch of Sauvignon Blanc to give it an extra kick.

 

--------THE REGION--------

Rueda

Rueda is a top quality wine region in the northwestern part of Spain, just around the corner from the famous: Ribera del Duero region. Wine production here is almost exclusively white wines. The white grape speciality of the region is Verdejo which produces wines that are full of tropical and stone-fruit flavours and are high in refreshing acidity. Verdejo can, and often is, blended with Sauvignon Blanc.

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"The aroma, of great intensity, is elegant, fresh and complex. It has a markedly fruity tone that spans the range of white fruits (pear, peach), citrus and passion fruit. In the mouth the notes of fresh fruit appear again. Unctuous, sweet and elegant with a slight touch of bitterness in the finish characteristic of the Verdejo variety. It has a big structure that favours its persistence."

 

--------THE PRODUCER--------

Jose Pariente

The winery was named after José Pariente, a hard-working grape grower and producer from Rueda whose vines served as the base for the project launched by his daughter Maria Victoria (Mariví) Pariente in 1998. Some years later, Mariví fulfilled her dream of building her own modern premises and launch a range of wines to show the diversity of the indigenous Verdejo grape. The third generation, siblings Martina and Ignacio, have fully joined the business and have even launched their own project in Castilla y León under the name Prieto Pariente.

José Pariente is now one of the most respected brands in Rueda for its quality and continuity. Rueda is one of the most technologically-minded denominations in Spain, yet hand-harvesting is the standard for bush vines and indigenous yeasts have been selected from José Pariente's own vineyards as part of a join project with the University of Navarra. Around 75% of the grapes are cold-macerated and vinification is done in stainless steel deposits.

Aside from the barrel-fermented white and the Cuvée Especial, which is fermented in concrete eggs, the young José Pariente includes some batches of Verdejo fermented in concrete and oak vats. Work with the lees is thoroughly applied to all the wines. In 2005 they started conversion to organic farming.

Most of the half million bottles produced are of José Pariente Verdejo, which displays good aromatic intensity, fresh fruit and fennel rather than tropical notes and good consistency in the palate. José Pariente Sauvignon Blanc is a limited production wine and Apasionado, also made with this variety, is a sweet wine.

The 225-litre-barrels traditionally used for José Pariente Fermentado en Barrica are gradually being replaced by larger formats (mostly 500-litre vats) in order to obtain a better balance between fruit and wood. The Verdejo used for the Cuvée Especial is vinified in cement tanks in an effort to obtain a pure expression of the variety and the soil without any oak interference. 

 

--------THE GRAPE--------

Verdejo

Verdejo is a white grape varietal that hails from the Rueda region of central-north Spain. Interestingly enough, it was long-forgotten until relatively recently and it is now clawing its way back in a major way. Whilst the best examples of a Rueda Blanc are, arguably, pure Verdejo it is often blended with a touch of Sauvignon Blanc to give it an extra kick.

 

--------THE REGION--------

Rueda

Rueda is a top quality wine region in the northwestern part of Spain, just around the corner from the famous: Ribera del Duero region. Wine production here is almost exclusively white wines. The white grape speciality of the region is Verdejo which produces wines that are full of tropical and stone-fruit flavours and are high in refreshing acidity. Verdejo can, and often is, blended with Sauvignon Blanc.

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.