S.W AND RICH HERMANSEN
Staff Writers
wine@lbknews.com
Barcelona Wine Bars have a deep bench of Iberian (Spanish and Portuguese), Central, and
South American wines. They feature wine flights of small tastes of related wines such as Argentinian Whites and Chilean Reds. None of the standard selections of wines for tasting flights appealed to us. Bartender Eric told us to select our own flight of three wines from an extensive list of wines by the glass.
The first name that caught our eyes came from the Rueda (pronounced Rude-aye) region of Spain: the Verdejo (“j” has the English “H” sound), Despite these linguistic peculiarities. Verdejo wines have crisp, acidic, and fruity taste, akin to white Bordeaux, though with more fruit tastes. The grapes originated in north Africa and reached the Iberian Peninsula during the Moor invasions. The 2024 Menade Nosso Verdejo Natural adds a citrus flavor to the bocarones tapas dish of white anchovies in olive oil. The Verdejo brought not only the tart acidity of citrus but also a full-bodied mouth feel to this tapas classic.
The next selection in this flight turned out to be the highlight. The 2023 Bodega Cerro Chapeu 1752 Gran Tradición Petit Manseng-Viognier (90% Petite Manseng, 10% Viognier, $20) from Uruguay has lovely citrus and honey taste that foreshadow a lingering aftertaste of apples and cloves. Uruguay Petite Manseng grapes originate in the Jurançon region of southwestern France. It thrives in Uruguay, judging from the Gran Tradición white wine, and has also taken footholds in vineyards in Virginia and North Carolina.
To round out our selection of white wines, we chose a Rosé of Pinot Noir from the extreme southern Patagonia region of Argentina. The Familia Schroeder Pinot Noir Saurus Rosé Patagonia has a floral nose and stone fruit tastes that pair well with Tapas of Manchego and other sheep-milk cheeses and Jamón Ibérico.
Selecting a fantasy wine flight from a wine list and ordering small pours of each gives us a chance to explore various wine varieties and blends. Ordering tapas or another small plate to accompany each wine should improve the tastes of the food and the wine. One has to figure out what wine tastes good with what food.
It does not take long for a fantasy wine flight to become a reality.
S. W. Hermansen has used his expertise in econometrics, data science and epidemiology to help develop research databases for the Pentagon, the National Institutes of Health, the Department of Agriculture, and Health Resources and Services. He has visited premier vineyards and taste wines from major appellations in California, Oregon, New York State, and internationally from Tuscany and the Piedmont in Italy, the Ribera del Duero in Spain, the Barossa Valley and McLaren Vale in Australia, and the Otego Valley in New Zealand. Currently he splits time between residences in Chevy Chase, Maryland and St. Armand’s Circle in Florida.
Rich Hermansen selected has first wine list for a restaurant shortly after graduating from college with a degree in Mathematics. He has extensive service and management experience in the food and wine industry. Family and friends rate him as their favorite chef, bartender, and wine steward. He lives in Severna Park, Maryland.
