http://catavino.disqus.com/Spanish Wine, Portuguese Wine, their foods, and culturesenFri, 21 Dec 2007 11:26:31 -0000http://www.catavino.net/blog/varietally-incorrect/#comment-2419208I had an artisanal Bonarda from Catamarca I just posted on &amp; Andrés the journailist &amp; sommelier keep harping on its being 'varietally incorrect'. <br>I think 'terroir', when understood with broad correction (ouch) is a positive context for discussing variations in varietal character &amp; expression as related to geoclimactic circumstance. <br>Whether we enjoy these variations or not (my case with Santa Lucia Pinots, for example) should not be a pretext or excuse for dismissing the results out of hand.David JFri, 21 Dec 2007 11:26:31 -0000http://www.catavino.net/blog/varietally-incorrect/#comment-2419211I had an artisanal Bonarda from Catamarca I just posted on &amp;amp; Andr&eacute;s the journailist &amp;amp; sommelier keep harping on its being &#039;varietally incorrect&#039;. <br></br><br></br><br> I think &#039;terroir&#039;, when understood with broad correction (ouch) is a positive context for discussing variations in varietal character &amp;amp; expression as related to geoclimactic circumstance. </br><br></br><br></br><br> Whether we enjoy these variations or not (my case with Santa Lucia Pinots, for example) should not be a pretext or excuse for dismissing the results out of hand. </br>David JFri, 21 Dec 2007 09:26:31 -0000http://www.catavino.net/blog/varietally-incorrect/#comment-2419209While in Spain, I was able to taste a wine made from 100% Xarel.lo, the first such wine I had ever had. It was the 2005 Pares Balta Electio and I enjoyed it very much. It was a light yellow color and had a nose with an almost medicine smell combined with sour apple notes. On the palate, it had a unique taste with delicious notes of green apple and pear. It was a crisp and smooth wine with a long, satisfying finish. <br><br>For me, I could not have said whether it was varietally correct or not as it was the only 100% Xarel.lo I ever had. But it certainly was an unexpected wine. I did not even know they made 100% Xarel.lo wines. But I certainly was glad I tasted this one. Which somewhat returns to one of your prior posts on taking chances on wine, on seeking out the unusual.RichardAFri, 21 Dec 2007 08:30:37 -0000http://www.catavino.net/blog/varietally-incorrect/#comment-2419210While in Spain, I was able to taste a wine made from 100% Xarel.lo, the first such wine I had ever had. It was the 2005 Pares Balta Electio and I enjoyed it very much. It was a light yellow color and had a nose with an almost medicine smell combined with sour apple notes. On the palate, it had a unique taste with delicious notes of green apple and pear. It was a crisp and smooth wine with a long, satisfying finish. <br></br><br>For me, I could not have said whether it was varietally correct or not as it was the only 100% Xarel.lo I ever had. But it certainly was an unexpected wine. I did not even know they made 100% Xarel.lo wines. But I certainly was glad I tasted this one. Which somewhat returns to one of your prior posts on taking chances on wine, on seeking out the unusual. </br>RichardAFri, 21 Dec 2007 06:30:37 -0000