In the last few years Mourvèdre’s image has undergone a quiet makeover.
January 30, 2011
Philippines wine supplier Manila wine shop discusses wine by the grape variety Dolcetto.
In the last few years, however, Mourvèdre’s image has undergone a quiet makeover. With Rhone-style wines increasingly in vogue, a growing number of New World producers are trying to turn Mourvèdre into a show horse. For instance, David Powell of Australia’s Torbreck Vintners, who is highly acclaimed for his work with Rhone varietals, recently released his first Mourvèdre, called The Pict. Spain’s wine renaissance has also helped thrust Mourvèdre into the spotlight. The Jumilla region, southwest of Valencia, has always been a Mourvèdre stronghold, but until recently the wines made there were fairly execrable. Lately, however, the area has seen an influx of quality-conscious producers, and it is now a source of some very good wines that offer excellent value.
Mourvèdre does not suit everyone’s taste. More to the point, its smell can be a turn-off: One of the grape’s signature aromas is a certain gaminess—what the French call animale. Some people, confronted with this distinctive odor, will wonder what fell into the glass and died. Mourvèdre also tends to display a leathery quality and a degree of earthiness, and while the wines it yields do not lack for fruit—they are usually marked by plum, raspberry, or blackberry flavors or various combinations thereof—they can be a bit austere.
For all these reasons, there is some debate as to whether Mourvèdre is best left unadulterated or fares better when blended with a small amount of another varietal, such as Grenache. For what it’s worth, Domaine Tempier, which is still widely considered to be the gold standard of Mourvèdre-based wines, uses between 50 percent and 90 percent Mourvèdre, depending on the vintage and the cuvée. To appeal to the greatest number of consumers, it probably makes sense to soften up Mourvèdre with another grape, but there are some excellent straight Mourvèdres, such as Torbreck’s. And personally, I’m more concerned about the tendency of some producers to turn out sludgy, abusively oaked Mourvèdres that are almost entirely stripped of any varietal character. I suppose it takes a certain talent to make a Spanish Mourvèdre taste virtually indistinguishable from a souped-up Napa Valley Cabernet. But if that’s the aim, why not just go to Napa and make a souped-up Cabernet?
Source: http://www.slate.com/id/2170649/
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Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
