As always, we will make special mention of their impressions of Spanish wines, since they are the ones that interest us most, although we must recognize that Chilean wines also have their place in the wine world!

Luis Gutiérrez begins by talking about a wine from Ribera del Duero, the Canta la Perdiz 2013, from Dominio del Aguila winery, which with 98 points already tells us its incredible quality.

He continues to tell us about one of the year’s star wines, La Faraona 2014, from the Descendientes de José Palacios winery, owned by Ricardo ‘Titín’ Pérez Palacios and his uncle Álvaro Palacios. This is one of the few wines of the year with a perfect 100 points, the maximum score that can be awarded to a wine. And why does this wine have 100 points? For Luis, the old Mencía grape vines, together with other varieties such as Godello, Alicante Bouschet or Gran Negro, produce fruit of such quality that the resulting wine has so much complexity and is infinitely so good that it could give him no less than that. This wine in particular, and the other wines from this winery in general, place Bierzo as one of the leading Spanish winemaking areas.

Finally, he finishes his review of the best Spanish wines of 2017 with Casa Castillo Pie Franco 2015, something better than the 2014 vintage, according to him. This wine made from Monastrell grapes from Jumilla (Murcia) is undoubtedly one of the best wines in the world made with this variety.

At INVINIC we subscribe to these wines, there is no doubt about that, but we do not want to, and we cannot, forget other great classics of Ribera del Duero or Rioja that this year have taken a step forward and that, for us, have nothing to envy these three great wineries.

And for you, what was the best wine you’ve tasted this year?

La entrada The best Spanish wines of 2017 according to Luis Gutiérrez (from Robert Parker) se publicó primero en Blog INVINIC.

The article begins by saying that this was probably the best meal he’s had so far this year.
At first, the menu appears to offer somewhat bizarre or extravagant dishes, but in the end they’re more classic and simple than the menu suggests. There is a lot of creativity in the preparation of the dishes, but they’re basically based on classic ingredients, flavors and aromas. The presentation is top-notch and finally everything works out, which is not always the case in restaurants with experimental and laboratory type cuisine.

To accompany the meal, they took two wonderful wines: Albarino Pazo de Senorans and delicious Vega Sicilia Valbuena 1994 at a reasonable price.
Finally, he mentioned that the service was very professional and the environment was comfortable, avoiding the pretentiousness and stuffy atmosphere of other restaurants, also with three Michelin stars.

Robert Parker ends his article by mentioning that for years he had heard that Arzak was one of the best restaurants in the world, and it certainly lived up to all of its accolades.

La entrada Robert Parker visited Arzak’s restaurant se publicó primero en Blog INVINIC.