Petit Verdot: Acompañada o Sola


La cata interesante de Dehesa del Carrizal, calidad, tipicidad y buen precio.

Por: Amanda Díaz de Hoyo

Mi fascinación con la cepa Petit Verdot comenzó hace años, cuando eran muy pocos los enólogos que le apostaban a esta cepa para producir un monovarietal. Claro, el primer encuentro fue con un vino californiano y desde entonces, pude apreciar la uva en su expresión con toques de eucalipto y frutas rojas y al final con mineralidad. En los pasados días, tuve la grata experiencia de degustar un Petit Verdot de la Finca Caíz del Carrizal, de Toledo, en España, que más abajito les cuento.

Algo de la Cepa

La cepa Petit Verdot es de maduración tardía y de climas más cálidos. Resulta fácil entender que con el calentamiento global de muchas zonas productoras de la vid, pueda desarrollarse con buena facilidad dentro de la climatología retante. Su potencial ha despertado muy bien en zonas productoras de España, Chile, Australia, Argentina y Perú, entre otros lugares. Es una cepa que no es profeta de su tierra original, el sur de Francia.

Por lo general, forma parte de la mezcla tradicional bordelesa, la clásica que muchos enólogos mundiales han adoptado: Cabernet Sauvignon, Cabernet Franc y Merlot. Entonces un por ciento bajo de Petit Verdot se añade para agregar estructura tánica, color intenso –más azul que rojo– y notas herbáceas de salvia y violeta.

La Petit Verdot Acompañada

Buscando en mi archivo sensorial, es decir mis vivencias vinícolas, tuve un buen encuentro con un blend del valle de Walla Walla, en el estado de Washington. El vino bajo la etiqueta L´Ecole, añada 2013, lleva una mezclar armoniosa al estilo bordelés con por cientos bajos de dos uvas adicionales: la Malbec y la Petit Verdot. En ese juego de sabores: la Petit Verdot aporta toques de grafito y más fuerza tánica.

El vino es robusto, complejo, con capas de sabores que se desarrollan bien en copa. De buena evolución a pesar de su juventud. No sé si pueda esperar hasta el 2021 para abrir otra botella. Ya veremos.

La Petit Verdot Sola

Ahora les cuento del Petit Verdor de la Finca Caíz del Carrizal 2015. En buena disposición de cocinar en casa, me puse a inventar una ensalada de aguacate Wilson Popenoe –variedad que llamamos en Puerto Rico, el pezcuesú– tomates, cebolla, y recao, para acompañar unas habichuelas guisadas con calabaza y arroz con longaniza. Todo un festín de domingo a media tarde. Claro, para ir analizando sabores, lejos del estrés de una cata formal, me serví la primera copa a medida de que se mezclaban sabores, aromas y calor.

Pleno verano, consola de aire a todo dar, el Petit Verdot comenzó a desarrollar sabores finos de frutas como ciruelas maduras, intensas que con la mezcla del recao y el aguacata se amoldaron muy bien a mi paladar. Eso sí se lució con las habichuelas y calabaza, con esos toques ahumados leves.

Ahí me fijo bien en la filosofía de la bodega Dehesa del Carrizal, que produce vinos de pago: En armonía con la tierra. Sí, en efecto, al menos va con la comida tradicional de mi tierra y lo seguiré probando con distintos platos.

Es posible encontrar buenos Petit Verdot a precios cómodos. Los de España, por lo general provienen de Mentrida, Jumilla, Castilla La Mancha y Almansa.

En Chile se producen en la zona de los valles de Colchagua y Maipo mientras que los de Argentina provienen de Mendoza, del valle del Uco.

De California podemos encontrar Petit Verdot de Napa, del Valle Central y de Washington, de Walla Walla.

Las variaciones de sabor dependerán del terroir y otros aspectos del proceso de vinificación por lo que resulta divertido comparar una región y otra.

Son vinos que fácil aguantan una guarda de 5 a 10 años, requieren decantarse y van bien con una gran variedad de platos de la cocina latinoamericana.

© Amanda Díaz de Hoyo and Paquecepas.com, 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, with appropriate and specific direction to the original content.

Wine and Weed: Finca Montepedroso Verdejo plus Jack!


While tasting this Verdejo, I was going back to Rueda in my mind.

It’s so nice to see friends from the wine industry like Diego Martinez Aroca from Spain. He has been with Familia Martinez Bujanda working for over 20 plus years.

I went to a very interesting tasting where all my attention was to a Verdejo wine: Finca Montepedroso 2017. I usually go for the reds, the Garnachas and Tempranillos but in this case…Verdejo. I suppose the name comes from its light green yellowish color. 

Perhaps it took me back to Rueda, in Spain.  Perhaps the soils, the history behind the grape or even the taste of my recent enjoyed Tangie Jack cannabis strain, mingle  here.

The Verdejo, very aromatic, citrus, fennel like wine was served on the perfect temperature for the tropics. Nice for Puerto Rico.

The grape Verdejo came with the Moors to Spain from the North of Africa on the 12th century. On late 19th century, it was almost gone due to the Phylloxera crisis.  Verdejos cultivars were replanted with other grapes like Palomino that were easier to grow.

What I did find out in this Montepedroso 2017 was that it really into the terroir of the D.O. Rueda.  This is not a game of words. Hold it!

It´s just that the amount of Verdejo used to produce this wine is 100%.

I brought a bottle home to try it with two cannabis strains: Tangy Jack and Jack Herer.

I mean, the best medicine for me during this last year is the Cannabis. One of the plus like sides of this medicine is that I can still enjoy wines and other spirits without diminishing its healing power. 

Careful here, I do use everything responsibly. Just, if you´re wondering. There is a common mistake to just think Cannabis patients are stoners. No, we are not.

Image result for tangie jack

 

Tangie Jack and Jack Herer  are relatives in the cannabis family. So both share citrus, pine and a little white spices that enhanced the wine experience in my palate.

The Verdejo turn into a bigger wine after just one hit of Tangie. I just sat back, relaxed and turn all my organoleptic experience to places where I have tasted Verdejo wines. Aromas get more intense after the hit. Where there are good aromas, expect great flavors. This is not 

Though I prefer my sativas for diurnal purposes, in case of tastings, sometimes I alter the use.

Try this very slowly. There is no rush. Be responsible. Keep on learning about yourself!

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.

Beer, White Candy Hybrid and Microdosing


 

Wine and Weed at Paquecepas

 

shallow focus photography of cannabis plant
Photo by Michael Fischer on Pexels.com

 

I know, I know…it has been a while. Well, I´m trying to finish a book. There are quite a few things going on in my life right now.

If there were no cannabis allowed in my life, things will get very difficult. On a most pleasant way of seen life, today I tried Golden Monkey Beer. It was quite an interesting organoleptic exercise.

After chilling for a while, the beer was ready to serve. On one hand Golden Monkey. On the other. Candy White Strain.

After a sip of Golden Monkey, a very hop forward beer, a black pepper taste, and its aftertaste made me wonder how about pairing it with Thai or Hindu dishes.

The White Candy hybrid, I have used before. The taste of this strain is somewhat fruity going into gummies candies. That is usually how I have perceived it without any wine or another spirit.

 

close up photo of kush on glass container
Photo by Yash Lucid on Pexels.com

After sipping the Golden Monkey and vaporizing some of the White Candy, I really felt the pepper and tingling aftertaste. It was a very interesting adventure. Golden Monkey is not my style of beer for the tropics. It is strong, pungent and for those who like spicy foods, you should try it.

For me, it was really an explosive relationship. After it, I went directly to dark chocolate and cold water.

 

White Candy Hybrid and Microdosing

I have been dealing with the art of microdosing for many months. I have searched all over. I found that to get the right dose who have to study your lifestyle.

Mine has been for the last 3 years a more balanced one. There are no days exactly the same. The microdosing can be different every day. That’s your body to decide. If there is some pain, anxiety, I know I need to change my respiration, organized my thoughts and take control of my impulse of having a couple of pills from some over the counter drug.

After that, I will do my vaping, 3 times a day or as needed. At last, I think I got a nice balance on my microdosing.

Some of my cannabis strains are Super Silver Haze a Sativa dominant strain during the morning. If needed, in the afternoon I do some Mango Kush or Tangie Jack. White Candy Hybrid in controlled vapes is working fine at night for me.

Everybody is different and unique so there is no standard measure for this. Use cannabis, wine, and food, responsibly. Listen to your body and be happy. Enjoy life as much as I do.

© Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com 2018. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amanda Díaz de Hoyo and Paquecepas.com, Timetravelslife.com with appropriate and specific direction to the original content.