Wine & Food: La Cancela Restaurant and Ostatu Crianza 2014

Now that fall is back we will go on discovering the most emblematic restaurants of the area so that you can enjoy a real Ostatu Experience with our wines and the best gastronomy.

We have talked about other thing in the summer season but we want to bring back this suggestions of us, so this time we are going to move to the southern part of La Rioja, specifically to the village of Santo Domingo de La Calzada, to find the restaurant of La Cancela.

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La Cancela is a small and charming restaurant which has no web page and which you will not find in the social media as it is run by a traditional family and the restaurant itself is by far well-known among locals because of the quality of its traditional cuisine, which you can check in Tripadvisor via all people that has been delighted with a meal by them.

The type of cuisine that we are going to find in La Cancela restaurant is traditional cooking from La Rioja as for example a menú with roasted fresh vegetables, chop lambs or sirloin steak and as a dessert a portion of cheese with quince to finish your wine. Of course, you can find other options and really delicious dishes, as the menú of La Cancela always surprises you with meats, sweet desserts and intense flavours.Captura de pantalla 2016-08-29 a las 11.57.26

However, the menu that we suggested is perfect for pairing it with the Ostatu Crianza 2014 because it is a fresh, fruity and nice wine that accompanies perfect these meats, vegetables and everyday flavours of products of quality,

ostatu crianzaThe new vintage of Ostatu Crianza 2014 (Certified by the control board as good) has been released this month of October by its producer, Bodegas Ostatu in Samaniego. What will we find in the new vintage 2014? It is a fresh new wine elaborated with the four red varieties of the area: Tempranillo, Graciano, Garnacha y Mazuelo. It is a very balsamic wine that reminds you to sweet fruits as raspberry and cherries and also to some spices as black pepper as we have already tasted in the winery. A perfect wine to drink everyday during the coming year.

Of course, as pairing so perfectly with the traditional cuisine flavours and dishes we will be able to find Ostatu Crianza as a basic wine in La Cancela too, because as wine and food lovers they know the quality of the products they are serving must go together.

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So if you come to visit Rioja Alavesa don`t forget to swing by La Cancela to enjoy a traditional meal or swing by Bodegas Ostatu where you will be able to discover all of our wines in our Wine Bar.

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What is a Signature Wine?

¿What are we referring to when we say signature wine?

Some years ago we were already familiar with the meaning of Crianza, Reserva and Gran Reserva, but recently we have started finding a new style of wines which are called “Signature wines” or “Wines of Author”. Some of them also include the term “Selection· in their labels, but still we do not know how to categorize them as they take the label from the Rioja Control Board that just says DO Rioja, but no other explanation.@juanjoska

The first thing to be explained is that Crianza, Reserva and Gran Reserva only refer to the quality of a wine regarding the time of ageing but not all the factors that may be taken into account, as quality, age of grapes, features of the plots, methods or blendings. Thus, the ageing must be done in barrels of 225 litres of oak, no other size is allowed here.

That is why winemakers coming from a family traditionally linked to the growing of grapes in smaller but more controlled productions, and being aware of the differences among their plots, realized that there were much more details to have in mind to define the personality of a wine than just time of ageing.

@idoiamendia

It is then that a new generation of different wines emerges, created by the Author (The winemaker and farmer) and signed by them. So it is only them with their know-how that start differenciating parcels, altitudes, methods of winemaking, materials as the use again of concrete vats.

As a result, nowadays we can find a lot of wines with their own story, more personal, more customized by the wine maker, and of course they are certified to enter in the DOC Rioja, but they must be explained to the consumer. Their story as the criteria followed by the winemaker (The Author) for each of them will be unique..

It is difficult to create a different category for them as the principle is being unique, but in the vineyards, yields and general requirements of the DOC Rioja the winery and winemaker follow the rules settled by the Control Board, that is why we find them under the certification but under a Green strip back label that refers to the DOC and the vintage of the wine.

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We can also find them as ·Wines of Terroir” or “Selection” or “Singular Wines” as it is the case of four wines of the Sáenz de Samaniego family at Ostatu that applies their own criteria selecting the grapes from different parcels depending of location, production and features of the grapes in them, as actually it is the fruit that is going to define the style of the wine we produce from it afterwards.

The fist of these Singular Wines for them was Selection of Ostatu, named after the selection of seven parcels located to east, so that they take the first sunlights and give us fresher and more balsamic grapes.

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The grapes for this wine come from plots of all of them 50 years old in the villages of Samaniego, Leza and Laguardia, with an altitude of 580 m. Limestone and chalky lands influenced by the Atlantic climate. The family picks the grapes by hand in small boxes of 15kg and the family members take the stems out once they enter into the winery by hand with a selection table so as not to harm the berries.

Alcoholic fermentation takes place in small vats of stainless Steel and 70% of the wine makes the malolactic fermentation in new french barrels, afterwards it spends 14 months of ageing in new french barrels and the current vintage 2012 was bottled in November 2014. Its production is aproximately 18.000 bottles

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Selection of Ostatu is a modern wine with a perfect balance between the fruit and ageing as we can appreciate in its body, which goes getting rounder with time still maintaining the intensity of black fruits and cassis provided by the 5% of the Graciano variety with a 95% of Tempranillo.

After Selección de Ostatu which was first released in 1996 the Ostatu family created more Singular wines as Lore de Ostatu (flower), Laderas de Ostatu (Slopes) y Gloria de Ostatu (Glorious).

This is the best example to illustrate how there are a lot of factors to take into account in the personality and quality of a wine, further from just time of ageing.

@borjamurua

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Singular Wines IV : Lore de Ostatu

LORE DE OSTATU

“Demanding of yesteryear”

White wine fermented in oak barrels during 6 months. This wine is made in equal proportions from Viura and Malvasa which are from a very special vineyard, Valcabada, around 50 years old. Our way of understanding this white wine style.

Want to know more?

Tasting notes: 

Pale and bright colour with greenish and golden hues. White fruits’ aromas (roasted apple, pear) and white flowers (hawthorn) with a fine and elegant expression of the cask. Very fresh and balanced in mouth, fatty and with dimension. Great balance with the barrel’s tones, frutal intensity and warmth.

Production: 2.582 bottles (75 cl)

 

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Singular Wines III : Laderas de Ostatu

LADERAS DE OSTATU

LADERAS“Terroir”

A wine with character  made from 97% Tempranillo and 3% Viura grapes which came from a singular Plot, “Portillo”, planted in 1967 at an average altitude of 630m above sea level. A wine where the singularity of our terroir is clearly reflected.

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Tasting notes:

Cherry with intense juvenile tones, fragrant, full of fruity and a touch of floral, spice and balsamic nuances. Well dosed wooden traces. Ripe tannins that expand the sense of fleshiness. It has a long life and will improve considerably in the coming years.

Production:

2.682 bottles 75 cl.

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Singular Wines II : Gloria de Ostatu

GLORIA DE OSTATU

“True expression”GLORIA

This wine is made from grapes which came from the family’s oldest  three plots: Revillas, Carralaguardia y Lagunazuria. Some plots of low production but high quality that make it possible a fleshy and concentrated. The Tempranillo variety in its best expression.

Want to know more about it? 

Tasting notes

Intense and special fruit expression (blueberry and ripen strawbery), high roasts combined with the fine presence of the oak. It has mineral notes that remind us their terroir. Very fragant. A wine with an excellent depth and dimension (round and dense tannins, alcohol, acidity, fruit). With good balance and great refinement.

Production:

3.500 bottles (75cl)

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Singular Wines I : Seleccion de Ostatu

SELECCIÓN DE OSTATU

SELECCIÓN

“New Reality”

95% Tempranillo and 5% Graciano grapes came from selected vineyards over 50 years old: Valpardillo, Ruancho and La Laguna. After 14 months ageing and other 20 refining in a bottle, we can find a wine with an innovative style and daring in its time. Want to know more about it?

Tasting notes: Intense aroma of red fruits with outstanding expressivity on a creamy wooden background, spicy nuances and glossy touch. Tasty, fleshy, with excellent weight of fruit, firm and sweet tannins, fine high roasts notes with a slightly acidic structure.

Production: 18.223 bottles ( 75 cl) 766 magnum (150 cl)

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White Varieties: Viura and Malvasia

When summer comes even some red wine lovers switch to white wines. The latter ones as being served cooler are able to refresh us really fast and they are a good pairing with summer appertizers and friends.

August is coming and we would like you to know a lot more about the white varieties of Rioja Alavesa (Viura and Malvasia) and the wines they are going to give us depending on their features.

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VIURA

The Viura variety, also known as Macabeo in other regions, is the white variety that we find the most all through the north of Spain, and also therefore in Rioja Alavesa, the northern subregión of the D.O. Rioja.

Viura bunches are big and robust, and its berries are usually medium size with a rounded shape and thick skins. This variety presents better results the older the vineyards are.

Its growing speed and its ripeness take place later than other white varieties.

And it is remarkable to see how depending on growing conditions Viura can give us verydffierent wines, from sweet wines, dry wines, sparkling or even sweet natural wines!

So, no need tos ay that it is a very polyvalent variety

The dry wines that Viura offers are light, nice, well balanced in terms of acidity and sugar and they have a pale colour. Moving on to its aromas we find flowers and fruits in a medium- medium to low nose intensity

Talking about a fresher viura wine we could take Ostatu White as a good example of it, produced with an 85% of Viura and 15% of Malvasia it is a fruity wine but fresh and dry at the same time. Its structure and firmness is what is more noticeable about this wine, which makes the perfect time for any snack or summer moments.  Pronounced aromas of nectarine, passion fruit and peach, give way to a fresh, lively palate with vibrant acidity and a spicy finish with hints of ginger and lemongrass.

In addition, we have state that viura wines are really suitable for the fermentation process and the tradicitional ageing in oak barrels.

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MALVASIA

The first thing to say about this variety is that we do not know exactly where it comes from, though it is said it is originary from the mediterranean area and that is why it requires a lot of effort to grow it in Rioja Alavesa.

Malvasia`s berries are medium sized of a reddish golder yellow colour when it ripens properly (That is why in Rioja Alavesa sometimes we also call it redish). The bunch is big and the berries are well aireated, but as mentioned before it is a defi to grow it in this area because it demands a lot of cares depending of climate conditions and that is why a los of growers of the area gave up growing it.

Regarding Malvasia wines we have tos ay that we find young wines with medium levels of acidity and a round palate even in the case of dry wines. Its colour is yellow-grenish with Aromas of nectarine, peaches and sedes of orange fruits.

When Maalvasia is aged in oak barrels we appreciate a Golden-yellow colour and we find very complex wines, velvety, with honey nuances and well loved by wine lovers as it is the case of Lore de Ostatu (Which means the flower of Ostatu in the basque language).

Lore de Ostatu is a white wine of Bodegas Ostatu elaborated with a 50% of Viura and a 50% of Malvasia. Here we encounter a wine that magnifies the potential of the white grapes from old vineyards located to north and worked thinking about the needs of white grapes. The Malvasia used comes from the vineyard of Valcavada following the guidelines of labouring of the family tradition, also the influence of the wine lee ageing in french new barrels during six months is what make the personality of this wine.

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Resulting all this into a complex, fresh, creamy and intense wine with lots of nuances of both varieties used, which allows including the wine in a more delicated gastronomy and proper for more complex flavours. It is even to be paired with some meats as wild birds or quail as it can stand the flavour of them. Coming back to the original whites of the region, which used to be fermented, we want to prove that whites are perfect for fermentations and ageing too.

We are going to end this post by saying that white wines in general are a good allie for the summer time, as well as having lots of benefits for our health if we drink in moderation, as it is the best way of enjoying wine.

I definitely recommend you to enjoy a glass of Ostatu blanco and Lore de Ostatu this summer.

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El Lugar de Samaniego piece of art 2016

It is after a break of three consecutive years that the work of art “El lugar de Samaniego” is going to take place again in the village of Samaniego the 22nd and 23rd of July inside the parish church.

The project is sponsored by some of the wineries of Samaniego, Ostatu, Amaren, Baigorri, Remírez de Ganuza and the new winery of Vega Sicilia and Benjamin Rothschild too. The work of art represents some fantastic episodes, and some others which are real, but on the whole it is a wonderful way to enjoy witnessing how the village of Samaniego and also how the culture of wine was at that time and how and why it became so popular, Rioja Alavesa is nowadays one of the best well-known regions of wine worldwide.

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In this edition around ninety people will be collaborating, also the Chorus of Elburgo and the dance groups of Laguardia and Samaniego. All of them presenting the way the region of Rioja Alavesa and the poplularity of its wines emerged.

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The author is José Luis de Las Heras and it has been adapted by Antonio Bengoa and Iker Ortiz de Zárate. The story goes back to the IXth century, when the forces of the Kingdom of Nájera and Pamplona went forward against the moorish.

gete con torre de fondo

The work of art will be played in the parochial church of Samaniego on the 22nd and 23rd of July at 22:00pm. The tickets will be available in the Major`s House and bars of the village of Samaniego and in the Offices of Tourism of the villages of Elciego, Laguardia and Labastida for 8 euros per person.

It is an incredible way to get closer to the history and local customs, as it is a theatre piece played by local neighbourgs of Samaniego which will come back to their roots for two wonderful nights.

If you are visiting the area during this summer, do not miss this opportunity.

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Posted in Cultura, Cultura, enoturismo, enoturismo, Eventos, Rioja Alavesa, Rioja Alavesa, Rioja Alavesa, Rioja Alavesa, Rioja Alavesa, Samaniego, Samaniego, Samaniego, Samaniego Tagged with: , , , , ,

Wine & Food: Viura Hotel

 

Coming to Rioja Alavesa in june means sunlight, relax and a different way of cooking, lighter, more elegant and still traditional with fresh products of the area. While still pruning in green in the vineyards of Samaniego we had a pleasant walking to the next village, Villabuena de Álava, where we find the Hotel Viura.

Viura is the best known white variety of Rioja Alavesa, also known as Macabeo in Catalonia, is a variety which offers wines with great structure. acidity and smooth aromas to citrics when they are young. Viura it is also the main variety of Ostatu white, blended with a 15% of Malvasia.

It is because of the golden and sepia colors of the Hotel Viura that we can imagine a white bunch of grapes bright and shiny mixed with the avant-garde design that it has full of mirrors playing with lisht and earthy colours. This charming hotel is located in the middle of Villabuena de Álava offering a wondreus lanscape of the Cantabria Mountains to its host.

viura vista landscape BLOG

We will find seasonal fresh product based gastronomy served in an original way by the hands of Juan Carlos Ferrando and a cooking team which enjoys lots of different cultures, from which this cuisine is going to take profit. As to mention Iñaki Murua, awarded as the Third Best Cook of Spain in Alimentary Fair in Barcelona this year.

Juan Carlos ferrando en su espacio de cocina

Juan Carlos ferrando en su espacio de cocina

Juan Carlos Fernando was born in Buenos Aires (Argentina) and he started first of all working in the familiar restaurant where he learnt the different ways of cooking that surrounded the capital of Argentina. After finishing his studies, he came to Spain and started working in some restaurants talking giant steps until four years ago he became the soul of the restaurant of Hotel Viura.

Viura 1

“I would detinetively drink Ostatu white with some anchovies marinated with Mango Thai gazpacho and greenheart of Parmesano cheese and olives with our bottled natural tomatoes, because of the chilli of the ginger which will balance the acidity and the gelatinous feeling that the wine is offering us” Explains J.C. Ferrando.

Imagen tomada por KONTRALUZ

Picture by KONTRALUZ

Do you want to try it at home? Dare to impress your host with this pairing, there you have the full récipe step by step.

FULL RECIPE:

Ingredients:

  • Anchovies
  • Salt
  • Sugar
  • White bread
  • Ginger
  • Olive oil
  • Vinegar
  • Black pepper
  • Flour
  • Parmesan cheese
  • Black Olives gits
  • Cherry tomatoes
  • Basil

DIY Step by step

First of all, we are going to marinate the anchovies with salt and sugar for an hour then we will freeze them and unfreeze them once the rest of the recipe is ready.

To cook the Gazpacho thai we will soak the mango, the white bread and ginger with some olive oil, vinegar, salt and black pepper. After 12 hours soaking, we crush them til we get the gazpacho soup.

The next step is to do the Parmesano cheese greenheart, we will putt he parmesan cheese, salt and butter together, we Stand the flask and put it into the oven. Once it is ready we sprinkle it with the poudre oil black olives .

Finally we will boil for ten minutes the Cherry tomatoes that we have previously bottled with salt, olive oil, sugar and basilic.

And there you for a incredible dinner with a wonderful wine by using everyday fresh products, and that can suit the coming summer nights.

To get this wine this is our online shop link or contact info@ostatu.com for your nearest importer.

ostatu blanco 2015To get to know a bit more about the Hotel Viura and their restaurant and services click here.

hotel de cerca BLOG interior rte viura BLOG viuragym BLOG viura hotel principal BLOG

Posted in food pairing, food pairing, gastronomía, Sin categoría, Sin categoría, Sin categoría, Sin categoría, Sin categoría, vino Tagged with: , ,

Wine & food: Héctor Oribe

We continue with our food & wine proposals, so this month comes another of the most emblematic restaurants in Rioja Alavesa: Héctor Oribe. We are going to find out who is Hector, where the charm of his cuisine lies and we’ll discover with what of our wines he pairs his proposal . Ready to savor?

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So close to Samaniego, and just before reaching the medieval town of Laguardia, we can find the small village of Páganos. There, in 2000, a just 27 years old young local chef opened one of the reference restaurants in our region: the Restaurant Hector Oribe. His cuisine can be described as a modern and seasonal one, but without neglecting from traditional cuisine.

Hector’s training happened through the most prestigious Basque restaurants, from “IKEA” in Vitoria, “ZUBEROA” in Oiartzun (2 Michelin stars), “KARLOS ARGUIÑANO” in Zarauz or “ARZAK” in San Sebastián (3 Michelin stars). And, as expected, this tour for the basque haute cuisine is perceptible in his own cuisine, which has for years been recognized by the prestigious Michelin Guide as BIB Gourmand establishment.

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This time, Hector has decided to pair our new Gloria de Ostatu 2008 with one of his star plates: the squab.

Gloria de Ostatu  is a wine made from 100% tempranillo grapes from our 3 oldest plots: Revillas, Carralaguardia and Lagunazuria. Plots of low production but a high quality grapes that make possible a fleshy and concentrated wine. And it is precisely the quality that makes it pairing perfectly with the squab. A bird that already has an extraordinary texture and flavor. In addition, in the plate that Hector makes is the absolute main character, leaving us to enjoy the purity of its flesh. This makes the perfect pairing: the union of the maximum expression of the highest quality products.

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And … how do we cook the squab?

The first thing is to have ready the squab. We’ll clean it well and will separate the wings and legs to work with them separately.
The legs and wings need to be fried with cinnamon oil in a very low temperature  (the oil can be made at home by adding a cinnamon stick to extra virgin olive oil). Just keep them in the same oil we have used for latter.
With the viscera of the squab and poaching vegetables we can elaborate the sauce.
At this point we have to spice up the squab and brown it, across its surface, in a hot pan. Also, in the same pan, we’ll brown the legs and wings we have previously fried in low temperature.

And, ready to plate up! This time Héctor has separated the breasts with a sharp knife and has put them on a bed of mushroom and truffle risotto. Just adding the legs and wings and covering with sauce.
A tiny tip: for get the squab comes hot to the table, while we prepare the other things, we can put it into the oven and… done!

 

Héctor3

Tasty, right? You can encourage yourself  to cook and pair it with our Gloria de Ostatu 2008. And, of course, remember the name of Hector Oribe for your next visit to Rioja Alavesa. Bon Apetit!

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