6 December – Restaurant Nau Nau – Jávea

Members gathering at the tasting

Paul Nicholls welcoming members

The final meeting of the Society each year is traditionally not a tasting but a Christmas          celebration during which good food and wine is enjoyed, but not marked, in a party atmosphere. Paul Nicholls welcomed 53 members to the tasting at the Restaurant Nau Nau in the Jávea Club Nautico and having chosen the wines for the evening introduced each one in turn.

The first wine was Muga Blanco 2017 a blend of 90% Viura, 7% white Garnacha and 3% Malvasia. The wine was a yellow lemon colour with green glints. On the nose it was clean and floral and on the palate the wine was fresh with good acidity  and a long finish.

Joint wiiners of Wine Taster of the year

The second wine was from France, Malpere 2013, a Bordeaux blend from Languedoc-Roussillon.   The blend was Merlot, Garnacha and Cabernet.  The flavour was of dark fruits and the wine had a firm structure.

Pot luck was the description given to the third wine as it was a mixed case of wines which we had tasted throughout the year and enjoyed and what you got depended on which table you were on.

Wine number four was Bassus 2016 from Utiel Requena,   We had tasted the 2015 vintage and

Runner up Keith Pacey

the society gave it 89,5 points.   the 2016 was equally good and the Guía Penin scoes it at 91. A cherry red wine with violet hues, it has an aromatic intensity on the nose with a presence of ripe  red fruits and toast and spicy notes.  On the palate it had a velvety finish with no marked tannins, in other words smooth.

The final wine wine was Muga Reserva 2015, a blend of 70% Tempranillo, 20% Garnacha and 10% Mazuelo and Graciano.This wine was ruby red with medium to high depth of colour. It has red fruit aromas and a reminder of spices. This is all well balanced by smoked aromas from its time in the wood.

After the meal Paul Nicholls presented the Wine taster of the year prizes. The first prize was jointly shared by Gillian Epsom and Andrew Johnson and the third place went to Keith Pacey.   A presentation was also made to Tony Cabban for his services as membership secretary,

members dining
Photos and Text by Gaby Ferenczy                                                                                                                                                                                                                             December 2018