Malvar-vellous

Sometimes you’re sitting in your house and you’re doing work and the internet decides to be an asshole. And keeps being an asshole and not working for many hours. What do you do? Well, grab something to READ (like a BOOK), a glass, and pour yourself some wine. Right?

I’ve had this bottle of Malvar (Maceracion Carbonica) from Vinos Ambiz in my fridge for a little while now. I thought, what the hell. Let’s (me) drink the damn thing. Winemaker Fabio Bartolomei is quite the groovy dude. I’ve never met him, but if there’s anyone I’d want to get stoned with and talk about life, it might be him. His winery is located in the Tajuña Valley near Madrid and he farms his own Tempranillo, Airen, and Malvar organically. It’s a pretty stripped down process from root to bottle overall. Think no SO2, native yeast ferments, etc. He even asks customers to recycle their used bottles, which is why in a case of 12, you might see bottles made of different color glass or in slightly different shapes.

Fabio likes to experiment and he actually made this same wine in a variety of styles; amphora aged Malvar, orange Malvar, and the one I popped open- Malvar made using carbonic maceration. I wish I could have tried all of them side by side since they are all skin contact white wines, but with different types of exposure to the skin.

Bottom line- this shit is interesting and you need to try it.

Importer: Jose Pastor | Buy here: Domaine LA (check out the picture of the back label!)

What’s for Sipper, Dylan Bean?

Introducing the man with a name fit for a movie title. The Curious Case of Dylan Bean. The Legend of Dylan Bean. Dylan Bean & The Chocolate Factory. The Dylan Bean with A Dragon Tattoo. All right. I’m finished. So. Dylan is a recent NYC transplant and works with me at good ole Domaine LA. He also shuffles (stylishly and with purpose) around town slinging some mighty fine juice representing Amy Atwood Selections.

Here we go!

Name: Dylan Bean // Hometown: Salt Lake City, UT // Current location: Los Angeles

Favorite Winter beverage: This winter I’ve been drinking a lot of white wine from Spain. Thanks to Domaine LA, I’ve discovered some cool white and orange wines from Spanish winemakers like Laureano Serres, Pedro Peciña, and Fabio Bartolomei from Vinos Ambiz.

Favorite cocktail or spirit: Pastis

Favorite place to grab a drink: Lately it’s been El Prado in Echo Park. The mood there is just right – simple, cozy, and the bartenders spin vinyl all night long.

Favorite toast: I like the Chinese toast “gan bei”, which means “dry the cup”.

Favorite post-dinner quaff: Limoncello

Favorite food & beverage pairing: Buttered popcorn and Muscadet that I smuggle into the theatre. I’m really into the salty/sour combo. And wine always tastes better while in the dark, watching the big screen.

 

If you could travel to one region of the world right now for its food and/or drink where would you go? Hong Kong. I like all the dim sum dumplings, pork buns, haa gow, shu mai — basically any food that is wrapped. And I like ordering from a cart, it all feels so democratic.

What’s for sipper? A fresh and grapey Cabernet Franc from Domaine des Sablonnettes in the Loire Valley. This wine reminds me that life doesn’t have to be so serious.

Movie title: The Bubbly, The Blade & The Bean. PS- real men wear Top-siders.