I’ve been extremely lucky to be able to write for multiple publications over the last year. The first magazine I ever got to write for and actually got a physical copy of the issue was the inaugural issue of Shreveport Magazine. They are kind of responsible for making me take this whole blogging thing seriously. I also wrote one of my favorite articles to date for their latest issue.
Music has always been super important to me. I would search for hours online for any extra content that involved my favorite bands. It could have been an interview with the drummer about his gear preferences or a full track by track explanation of what each song was about. I devoured it. Wine has become equally important to me. I can get chills listening to a new song from one of my favorite artists or hearing the story of bottle of wine from a producer that I adore. In the spirit of a passion for music and wine, I wrote this article.
Lunch time at Bodegas Juan Gil on a Beard and Barrel trip to Spain.
It was so much fun to combine the experience of my wine trip to Spain with some local bands I really dig. Instead of pairing wine with food, I paired Bodegas Juan Gil wines with songs from Shayliff, Lish Starshine and the Spirit Animals, and Irene and the Sleepers. Listen to the tracks and sip on the suggested wine for the full experience. I’ve linked the songs on in the band’s names. Pick up a bottle of the wines at Wine Country Bottle Shops and let me know what you think.
There are also some really great articles about bar programs in Shreveport, local farm to table restaurants and the importance of knowing where your food comes from, and a beautiful profile of some Shreveport locals by All Y’all. You can grab a physical copy of the magazine at multiple locations around town for FREE. Specifically: Zocolo Neighborhood Eatery, Wine Country Bistro & Bottle Shop, Wine Country Bottle Shop at Twelve Oaks, and Rhino Coffee.
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.
Something I’ve come to understand in the wine business is that people have their go-to’s and certain wines from certain areas that they are willing to try out. Personally? I have no barriers when it comes to wine. Most of the time when I try new things I like, it’s because I wasn’t shopping for a Paso Robles red or a French white. All I had in my mind was the flavor and style I was craving at the time.
Being that wine drinker that rarely buys the same wine twice, I’m exposed to so much. As Anthony Bourdain has said a million time “Explore, explore” and “Be open to happy accidents.” That mindset has found me some beautiful juice I would have never thought twice about. And that’s how I got to love Spanish wines. One of the best and best bang for your buck is Can Blau.
The 2013 Can Blau is part of the Juan Gil Winery(gangster Spanish makers) and is 40% Cariñena, 40% Syrah and 20% Garnacha. Cariñena is basically Mazuelo(a distant cousin to Carignan) which a widely planted grape in Spain and is used for it’s deep color as well as it’s acidity and tannins to help balance blends.
With 12 months in French oak, a mere 7 more months than its younger counter part Blau, it hits like a velvet hammer. Rich red and blue fruit explode the minute you uncork the bottle. Vanilla and incense from the oak will start wafting around your glass as you taste every flavor you smelled with pristine balance of fruit, acidity and dryness.
Grab a bottle of this if your into Sonoma Cabs, Paso Robles or Washington red blends under $20. Throw a steak on the grill with this or drink it because you want to dammit.