tag:blogger.com,1999:blog-10338337.post7473532161610080215..comments2024-03-28T02:58:07.596-07:00Comments on Benito's Wine Reviews: Martín Códax WinesBenitohttp://www.blogger.com/profile/15642446480589939085noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-10338337.post-67458728808558558592011-01-15T17:54:38.791-08:002011-01-15T17:54:38.791-08:00I would like to propose the tasting notes of an Al...I would like to propose the tasting notes of an Albariñon coming from Uruguay.<br /><br />BOUZA ALBARIÑO - BOUZA BODEGA BOUTIQUE - CNO. DE REDENCIÓN 7568 - MONTEVIDEO - URUGUAY - I.NA.VI 2587 12,5% 2010<br /><br />VISUAL ANALYSIS: according to the degree of limpidity, this wine can be defined limpid; the shade is intense straw yellow and there is a medium body.<br /><br />OLFACTORY ANALYSIS: the succession of smells is offering a very confident range of fleeting scents as a hazelnut, almonds, herbs, yellow flowers, lemon peel and green apple.<br /><br />GUSTATIVE ANALYSIS: we can identify a pretentious structure which is spreading all over the palate; the salivation is playing a main role in the mouth and the final is slightly bitterish. The gustative aromatic persistence is of 5 seconds.<br /><br />WINE-FOOD COMBINATION: grilled salmon<br /><br /> * The sweet tendency of the fish and is counterbalancing the bitterish final of the wine<br /> * The fatness of the salmon is counterweighing the salivation of the wine<br /> * The structure of the recipe is matching to the structure of the wine<br /> * The gustative persistence of the dish is pairing with the aromatic persistence of the wine<br /><br />MY PERSONAL OPINION: there doesn’t seem to be anything new, or better a nice white wine for one of the most common fish.Guglielmo Rocchicciolihttp://www.wineandsommelier.comnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-89652832207409098072009-08-20T01:02:10.122-07:002009-08-20T01:02:10.122-07:00Martín Códax Albariño is a refreshing food-friendl...Martín Códax Albariño is a refreshing food-friendly wine, showing a pale yellow color with touches of bright gold. Albariño is an aromatic and complex wine that is rich, elegant, dry and crisp. It is full-bodied, with aromas and flavors.Rebecahttp://www.asiarooms.comnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-59076938601129613262009-03-19T07:37:00.000-07:002009-03-19T07:37:00.000-07:00Mix it up Benito, and do it with the curtains OPEN...Mix it up Benito, and do it with the curtains OPEN, it's liberating.Samantha Duganhttps://www.blogger.com/profile/05214278596698698245noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-29259089867603588962009-03-18T14:42:00.000-07:002009-03-18T14:42:00.000-07:00you of all people should have no shame.you of all people should have no shame.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-70518784776734685012009-03-18T10:59:00.000-07:002009-03-18T10:59:00.000-07:00Fredric & Samantha,The food friendly nature of...Fredric & Samantha,<BR/><BR/>The food friendly nature of these bottles tickles my Southern accent: "These here are yer eatin' wines." <BR/><BR/>I don't know why the Spanish/Italian pairing bugged me, it certainly tasted great. Somehow I felt slightly guilty, as if I should close the curtains first. But for someone that's made haggis tamales and paired them with Pinot Noir, it's a wonder I have any shame left.Benitohttps://www.blogger.com/profile/15642446480589939085noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-59029347891603459382009-03-18T09:14:00.000-07:002009-03-18T09:14:00.000-07:00why not serve manicotti with a rioja wine? the wor...why not serve manicotti with a rioja wine? the world is too intimately global to do otherwise.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-67233980987360791732009-03-18T06:47:00.000-07:002009-03-18T06:47:00.000-07:00Hey, that is two in a row, I love the Codax. (whit...Hey, that is two in a row, I love the Codax. (white don't know the red)Such a lovely little floral wine and again I agree with the pairing suggestion, seafood is the way to go.Samantha Duganhttps://www.blogger.com/profile/05214278596698698245noreply@blogger.com