WTN: Spanish surprise

A wine that deserves an individual tasting note.

2004 Gorrondona, Bizkaiko Txakolina:
12.5% abv, the grape is hondarrabi beltza from a single vineyard, fermented in stainless steel, from vines that date back to the 1800’s; aromas of warm earth, smoke, mellow fruit tones (mostly red), fresh cut mint and mineral water; in the mouth its bright, the flavors follow the nose in an integrated but focused manner, intense but lightweight and it finishes quite long.
When this was released, it was overwhelmed with green bell pepper scents and flavors so as to be undrinkable. Over the years, I have noticed this element gradually dissipate but up until now, not to the point of being deliciousness.
This wine from the Basque region of Spain is now about as harmonious and beautiful as one could ask. And it is completely individual – nothing else smells or tastes like this.
We had it with cold tuna (seared rare), as a first, and with posole with Rancho Gordo® hominy, as a second. It worked perfectly with both courses and was such a terrific foil for each that I can’t think of another wine that could play this well with this food.
Imported by De Maison Selections and about $18 on release.
This is why we cellar wine.

Best, Jim

Thanks for the TN Jim.
I'm always on the lookout for good txakolina. Over the years, they've become one of our favorite summer wines and we like them with varieties of seafood. i see more recent vintages of these available in my whereabouts.

Thanks for the note. I've got a bottle sitting in my cellar and now you've got me really excited about opening it!

I'm curious about the match with posole, a dish we sometimes have. Do you (or your wife) make it with tomatillos and lime? That's how my wife makes it, so I've always thought of it as a match for a white (I've enjoyed it with Muscadet in the past). But if the Gorrondona works with it, I'll gladly try it too, especially since my wife avoids white wine like the plague.

Ramon,
This was a red wine - I don't know if I made that clear.

Bruce,
Diane makes it and here are the ingredients:
1 tblsp. olive oil
2 med. onions, chopped
8 cloves garlic
1/3 cup tomato paste
3 tblsp. chili powder
1 tblsp. oregano
3 1/2 cups chicken broth
4 cups Ranch Gordo hominy
7 cups shredded chicken
salt and pepper
Garnishes: diced avacado, crumbled queso fresco, plain yougurt
Add hot sauce to taste if you wish.

This comes directly off the Rancho Gordo website (ranchogordo.com) where the entire recipe can be found and I highly recommend their products - all of them.

BTW, I decanted the wine for an hour prior to service.
Best, Jim

Thanks. The recipe looks great and also more red wine-friendly than the one we use.