Some of my favorite things in the world to indulge in are pork, wine and whiskey. Like Meatloaf said, “Two outta three ain’t bad.”
Here we have a sexy little number from one of my favorite regions in Spain, Montsant. They produce rich and deep reds that can fool you into thinking your drinking some Cali juice if you were blindfolded and couldn’t see the spanish label. Most they produce Monastrell(Mourvèdre in France and ‘Merica) but also some Garnacha and Syrah.
“Vi Novell” means new wine. And what is pretty righteous about this particular juice is that it is made through partly traditional methods and Carbonic Maceration. CM basically is a process of fermentation that causes the grapes to ferment in their own skins and then burst! How rad is that?! The process usually yields a fruity, acidic wine that’s meant to drink immediately. Since they go straight from making juice to bottle, drink up.
Anyway, the wine right?
On the nose, it seriously smells like someone smoked some delicious peppered meats and handed it to me in a baseball glove covered in dark fruit. Smokey, peppery and fruit rich. Tasting it… It’s a beast. Deep and dark fruits like currant or cassis with that pepper and a little earthy truffle to get your tongue perked up.
Great with wild game like rabbit or quail but definitely a worthy companion to suckling pork or country ham.
If you dig earthy Cali Cabs or Syrah’s and want to spend about $13 for a bottle, get you some.
Beard & Barrel 