Karwig Gems from Alsace and Ribeiro.
Chateau D’Orschwihr Pinot Gris Bollenberg Alsace (AOC) 2010, 14.6%, €20.95 Karwig Wine
This is not your usual Pinot Gris.This is from the Alsace where they make them full-bodied, wines of substance and character. “At table,” says the World Atlas of Wine, “it offers a realistic alternative to a white Burgundy.” Different for sure but Very Highly Recommended.
For a start, you are advised to “Take your time to discover this golden yellow coloured wine”.
And that colour is amazing, a brilliant golden yellow, very much like you’d find in a dessert wine such as Monbazillac. The intense exotic nose gives ripe yellow fruits (apricots), floral notes too, even a hint of honey. The palate’s rich with flavour, a creamy mouthfeel, but with an excellent balance and persistent finish.
This full-bodied wine, according to the chateau’s website, “is perfect with white meats, fish or seafood in sauce. It is particularly suited to fit scallop dishes”.
I think though you can be more adventurous. Bolder suggestions include broiled salmon, rich lentil stews, roast duck and washed rind cheeses. And, with the hints of sweetness (it does have a sugar content at 9g/l), I tried it with a few pitted Tunisian dates (from Bradley’s of Cork) and thought they went perfectly well together. Different strokes for different folks!
Cuñas Davia Ribeiro (DO) 2016, 13.5%, €24.95 Karwig Wine
This pleasant young red wine from Spain is not that widely available; just 2,125 bottles were produced from this vintage and the number on my bottle is #477. It is a blend of 40% Mencía 30% Brancellao 15% Caíño 15% Sousón, not the best known of grapes! Raised for 6-8 months in casks made from French oak and 6 months in the bottle.
It is lovely wine with a dark ruby colour, the rim a little lighter. Fresh and intense aromas of darker fruits (plum, cassis), hints of oak. Warm and smooth on the palate, black and red berry flavours, pleasant acidity, tannins are pleasant too, and there is a long dry finish. Highly Recommended.
The acidity marks it as a wine for food and the makers say it matches perfectly with Galician style octopus, blue fish, grilled meats and earthy casseroles.
Alberto joined his father Antonio García Carrasco in the vineyard in 2009. Alberto says his father “learned the basics of biodynamism - the interaction of cultivation, wine and the Cosmos - from my grandfather, along with a great respect for sustainability and the environment. With these principles, he founded Valdavia in April 2004. My sister, María, and I accompany him on this journey.”