Can’t blame this cat for hesitating to go outside. It’s dreary and rainy here in Seattle, though thankfully not apocalyptically cold like in other parts of the country. This is the time when, wine-wise, you look to warm up with the deepest and richest of reds. Or perhaps a glass of fortified wine, like Port? Hey, maybe it’s time to break out the hard stuff, perhaps some bourbon. A Manhattan by the fire? Sounds pretty good to me.
But I have a confession to make. Even in the dead of winter, I’m still enjoying white wine. Regularly. I do, however, ramp up the richness when it comes to my selections.
Today I turn to Priorat, a wine region in Spain that’s not too far from Barcelona. It is a rugged, harsh land best known for producing red wines that are intense and richly saturated with flavor. But lets focus on an example of the less-heralded white wines of the area:
That name is kind of a mouthful, huh? Just ask for the Black Slate white wine. It’s mostly Grenache Blanc with a touch of Pedro Ximenez. It’s like a summer white that put on an extra layer for the winter. Surprisingly, it’s unoaked, but it gets some extra body from sitting on its lees for a while. No, not its knees. Lees. Which are leftover grape and yeast solids that, when hanging out in contact with the juice for a spell, give the finished wine extra creamy deliciousness.
Should be around twenty bucks. Would be great with crab or mac and cheese. Dare I say with crab mac and cheese? Also would pair nicely with a comfy chair and a content cat in your lap.
Cat image courtesy BellaLago.Tags: crab mac and cheese, priorat white wine, spanish white wine, white priorat