Interpreting Wine Podcast

Show notes: (00:18) Introducing the Cataluñan natural wine producer series (01:40) The impact of the regional natural wine scene (02:40) The D.O Costers del Segre (briefly) (03:08) Why Casa Pardet do what they do (05:00) Defining natural wine (Pep style) (05:45) Why Casa Pardet exports more than 90% of their wine (06:45) Tasting notes: Vermouth (made with 2013 Cabernet Sauvignon/Trepat), Cabaret Sauvignon 2015, Cabaret Sauvignon 2014, Cabaret Sauvignon 2014 (oxidised style) (10:31) Blind tasting biodynamic vineyards (11:43) A surprise introduction to the ancestral method (15:49) Question of the day: What makes Casa Pardet and other Spanish natural wines unique? For more information and details of where to buy: Telephone: +34 973 347 023 (Spain) [email protected] www.instagram.com/casapardet https://www.facebook.com/PepNatvinodinamico www.casapardet.com Meet the bodega: At the time of recording, Casa Pardet were still finalising their attendance at upcoming trade shows. Keep an eye on their social media for future updates. Bodega: Casa Pardet Location: Verdú, Lleida Host: Josep Vilamajó Date visited: 25th October 2017

Show notes: (00:27) Overview: Cava. More than a sparkling beverage and how a small bodega is adapting to change. (01:00) The region: Why (most) white grapes love the region (02:00) The bodega: How Pere’s grandmother changed the family’s story and the bodega’s USP (04:20) What’s happening in the market: Who drinks their cava overseas (04:50) Marketing: Making Penedes a household name (06:10) Enotourism: Slow cava, slow visits (chill out between the vines) (07:43) Tasting notes: Guilera Agosarat Brut Nature Gran Reserva 2005 and Guilera Musivari Brut Nature Gran Reserva 2007 (10:35) How the grapes are grown: An early hand harvest 30s from the bodega (11:10) Processing: Cava. A local success story (11:35) Ageing: Pre-financial crisis cava! (12:40) Question of the day: What’s your favourite cava food pairing? Place (and other) names: Bodega location: Lavern Subirats Grape names: Xarel.lo, Macabeo, Parellada For more, visit: www.cavaguilera.com www.instagram.com/cavaguilera facebook.com/cavaguilera1927 www.twitter.com/cavaguilera TRIPADVISOR: Cava Guilera YOUTUBE: Canal Cava Guilera​ To buy the wine: Contact: [email protected] Bodega: Cava Guilera Location: Lavern Subirats Hosts: Pere and Marta Guilera Date visited: 13 September 2017

Show notes: (0:30) Introduction: Natural diversification by knowing the land and its grapes (0:58) The region: Navarra, a Spain in miniature. (1:40) The bodega: A secluded bodega with lots going on (2:02) The 8 families of Añorbe (2:48) Marketing: Staying close to the market (3:20) Enotourism offering: An equally diverse visitor base to complement Pamplona tourism (4:23) Marketing: The reason the bodega focuses on exporting (5:30) Tasting notes: An approachable Chardonnay (5:58) How the grapes are grown: Lab checks and in field knowledge (6:35) Processing: Why the bodega relies upon long maceration (7:47) Ageing: 1,000 sleeping barrels (8:12) Question of the day: What do you think of Rioja’s dominance of the domestic Spanish wine market and what can other bodegas do to differentiate themselves? Place (and other) names mentioned: Bardenas Reales de Navarra (Navarran desert where Game of Thrones was filmed) http://www.turismo.navarra.es/eng/organice-viaje/recurso/Patrimonio/3023/Parque-Natural-de-las-Bardenas-Reales.htm For more, visit: www.nekeas.com www.facebook.com/nekeas www.instagram.com/nekeasbodega To buy the wine: In addition to Spain, Nekeas wines can be found in France, Germany, United Kingdom, Belgium, Holland, Ireland, Switzerland, Russia, Poland, the United States, Canada, Peru, China, Japan, Taiwan. Meet the bodega: Bodegas Nekeas attends the Prowein fairs in Germany and China. In addition, they participate in events in the United States, Canada and Europe with the D.O Navarra. Bodega: Nekeas Location: Añorbe, Navarra Hosts: Virginia Irisarri (Responsible for Enotourism) and the President Francisco (Paco) San Martín Date visited: 29 September 2017

Show notes: (0:25) Intro: A bodega transmitting their unique location through its wines (1:39) The region: Welcome to the Basque Country and its valleys (2:20) The bodega: From Hawaii to the North of Spain (via France) (5:18) What’s happening in the market: To orange wine or not to orange wine? (6:00) Marketing: Why 90% of their wine leaves Spain! (7:40) Enotourism offering: (not) the Bhilar Hilton (10:17) Marketing: The three levels of wine from Bodegas Bhilar (11:22) Tasting notes: Lagrimas de Graciano (2016), Bhilar (2015), Phincas 2013 (15:48) How the grapes are grown: Horses and grapes, a match made in heaven (19:10) Processing: Minimal intervention natural wine? (21:40) Ageing: Thoughtful integration of flavours. (22:17) Question of the Day: What does and doesn’t go into a ‘natural wine’? Place names: Village name: Elvillar (castellano) or Bilar (Basque) For more, visit: www.bodegasbhilar.com www.facebook.com/bodegasbhilar www.twitter.com/dsgvineyards www.instagram.com/bodegasbhilar www.strugglingvines.com (to buy Melanie’s book) To buy the wine: Internationally, Bodegas Bhilar work with small importers in UK, USA, Northern Europe, Sydney and Asia. In Spain, their national distributor is Alma Vinos Unicos. They also work with distributors in San Sebastian (Goñi Ardoteka), Galicia (Delectos Compostela) and Barcelona (Sentits Barcelona). Meet the bodega: Bodegas Bhilar do not plan to attend any trade shows next year, but if you are close to Elvillar please make contact. Bodega: Bodegas Bhilar Location: Elvillar Hosts: Melanie Hickman and David Sampedro Gil Date visited: 1 October 2017

Show notes: (0:40) The region: The holy trinity: Xarel.lo, Macabeo, Parellada grapes (2:35) The bodega and family: A tale of 3 fincas (6:28) Trends and Marketing: The rise of higher end cava (8:12) Enotourism: A different side of Cataluñan tourism (10:10) Tasting notes: Núria Claverol brut nature 2011, Núria Claverol Rosé (11:55) How the grapes are grown: (13:22) Processing: How cava is made (16:50) Ageing: Secondary fermentation in bottle and ageing (19:30) Geek out: Developing disease resistant grapes Local place names: Penedes: Wine region Sant sadurni d’anoia: capital of cava For more, visit: www.sumarroca.com www.heretatsabartes.com www.facebook.com/Sumarroca/ www.twitter.com/bsumarroca www.instagram.com/bodeguessumarroca www.instagram.com/sumarrocard To buy: www.clubsumarroca.com/

Show notes: (0.19) Why I want to come back as a grape (1:32) The region: the heart and soul of cava country (4.00) The bodega: The best of both worlds (4.35) The family: 9 generations on the land (14.00) What’s happening in the market: Don’t panic it’s organic! (15.30) Enotourism offering: What else goes on among the vines (19.55) Marketing: A Catalan beaujolais wine created for Japan! (26.50) Tasting notes: 3 wines: Familiar, Mil.leni and Avi Ton (32.00) How the grapes are grown: A pampered grape (36.15) Processing: What goes on in the kitchen (40.00) Ageing: What gives their cava its unique flavour For more information go to: www.massananoya.com www.instagram.com/eudaldmassananoya www.facebook.com/EudaldMassanaNoya/ Meet Bodega Eudald Massana Noya in person www.massananoya.com/en/enoturisme Cavatast 2017: 6, 7, 8 October 2017 www.turismesantsadurni.com/cavatast.php Sunday 8th October at 4:30pm the bodega will be presenting their new no sulphite cava. Forum Gastronomic de Girona: November 2017 www.forumgirona.com/home Subirats Tasta’l: November 2017 www.turismesubirats.cat/subirats-tastal Alimentaria Barcelona April 2018: www.alimentaria-bcn.com Vijazz 2018 www.vijazzpenedes.com