The Amazing WAPISA Wines from Patagonia from the Atlantic Coast of Argentina by Philip S. Kampe

From the first taste of the WAPISA Malbec, I knew that my tastebuds were in for a treat. You see, this Malbec was not the usual desirable unique flavor of Malbec, but, a much softer, elegant version that seduced your inner wine desires. 

It was like there was a new Malbec in town.

The reason why this version of Malbec was so special is because the vineyard is close to the maritime coast and the result is unlike any Malbec I have ever tasted before.

The Wapisa vineyard experiments with aging wines underwater, as well, which is considered optimum for aging wine due to its  pressurized atmosphere that provides constant temperature and maximum conditions for aging wines. 

Years ago, I visited winemaker Raul Perez in Spain,  who was experimenting with the underwater aging process. His results were exceptional. 

Not only was the 2017 Wapisa Malbec a big surprise to my palate, but, also the Pinot Noir and the Sauvignon Blsnc were just as life changing.

If you want to experiment with wines from Patagonia, these are the first wines I would try. Why? Because, they are unlike all others and are extremely affordable (Under twenty) and available. 

Wapisa Malbec 2017 Mature tannins, excellent structure, balanced acidity, quiet intensity, expressive aromatics, flavors of plum, blackberry, oak, chocolate, vanilla, smoke, leather and earth dominate the layers of flavors.

Wapisa Pinot Noir 2018 Dry, medium intensity, body and acidity with outstanding aromas of cherry and rose petals followed by flavors on your palate of strawberry, raspberry, vanilla, oak and clove. The wine is fresh, silky and delicate 

Wapisa Sauvignon Blanc 2019 is amazingly expressive with lightning intense  flavors of citrus, lime, pink grapefruit, ginger and sassafras. Its full body, juicy and ready to impress your palate.

The tasting of the three wines from Wapisa immediately has made me a true fan and can’t wait to order more bottles online so I can impress my wine buddies at our monthly blind wine tastings, as well as our pandemic friends. 

Philip S. Kampe

Philip.kampe@thewinehub.com 

Think Sherry: Harvey’s Bristol Cream, Pedro Ximenez and Oloroso and Think Halloween Candy by Philip S. Kampe

 

Back in the ‘good old days’ when I was a kid growing up in New Orleans, my parents, avid wine drinkers,  would always serve a glass of ‘Harvey’s Bristol Cream’ sherry to their guests with a scoop of Angelo Brocao’s, a local legend, famous Spumoni ice cream. 

Since those days, as an adult, I follow what my parents did, plus I have added a couple of other sherries to the mix because they inspire me to pair them with interesting  foods. 

Friends, who never have thought of purchasing sherry, use my example and imitate my tastes.

Since Halloween is upcoming and chances are everyone will be home with the kids, either zooming their friends or just celebrating at home, I suggest to drink your favorite sherry that evening. I’ll recommend three different styles of sherry to pair Halloween candy. Its a novel way to celebrate.

As mentioned earlier, Harvey’s Bristol Cream is a great starting point. Its a unique, seven year aged sherry that is made with a blend of  Fino, Oloroso, Amontillado and Pedro Ximenez grapes. At 17.5% alcohol and bottled in the sherry capital of the world (Jerez, Spain), it is the leading sherry in sales in the world. The dark brown hue opens up to a bouquet of caramel leading to a creamy, sweet fruit finish. I would recommend pairing it with a scoop of vanilla ice cream topped with ground whoppers and a broken up Kit Kat bar.

The second sherry, using the dried, sweet white grape, Pedro Ximenez, tastes like the ‘ nectar of the gods.’ The sun dried grape is dried in the sun for a couple of weeks, evaporation takes over causing sugar concentration. Fermentation is followed by fortification. The next eight years the sherry follows the traditional‘Solera method.’ After that, the intense, syrupy wine transforms into a nectar reminiscent of figs, dates, raisins and honey. Nectar, the name of the wine from Gonzalez Byass is great poured over vanilla ice cream mixed dark chocolate candy bars.

The third recommendation is Alfonso, an Oloroso sherry made with 100% Palomino Fino grapes. Its aged eight years in American oak, using the solera system. Its 18% alcohol yields a very pronounced vanilla taste mixed with complex sweet notes.  The nose yields oak, leather and earthy truffle fragrances. Like the other two wines, this wine should be served chilled  and would pair with a peanut laden Payday candy bar. 

Halloween is on the horizon. 

Think Sherry and Halloween candy.

2020 is the year to mix it up!

Philip S. Kampe

Philip.kampe@thewinehub.com