It is a cooking and studying Saturday. (I went back to school... YIKES)
This Clos del Pinell Negre is a wine that I tasted at the New World vs. Old World Event at Bacchus. I liked it then, so I bought it. Good news, I like it now too!
This is a good, fresh inexpensive wine. I love the smell when I first opened the bottle and poured it (and the cork is really pretty!). For me, the scent is like fresh blackberries. Really, I just smelled and smelled and smelled before I drank it (maybe because it is 17 degrees here in a brutal NYC January). It is fruity when you first sip it. With a dry finish - and a little burn. Nice. It was slightly rough on my tongue, so I'll maybe say that it adds a bit of texture (subtle tannins).
So I found out in my wine class that Spain has a DO/DOA certification. This wine is certified Terra Alta (South West of Barcelona) in the region of Tarragona (which makes me want to cook something with Tarragon!!) but I digress....
After the Vinturi, I don't like it so much. The beautiful berry smell is diffused, the taste is muted. My advice, don't decant it, pour it straight from the bottle and enjoy.
Today, I am making pine nut pesto, so lunch will be Whole Wheat Lavash Pizza with Ligurian Salami, Grape Tomatoes, Shallots, Pesto and Buffalo Mozzarella. I haven't even tried the pizza yet, but I did taste the Salami with the wine, and WOW! Fatty, peppery Salami with this wine was GREAT.
I'll use this wine on Sunday (or later tonight) when I make Chickpea, Chorizo Chili.