What's New in April

Porróns and Vi D'Agulla, what a perfect combination.

First, what is Vi D’Agulla? (V-da-goo-ya)

It’s the beverage of choice up and down the Mediterranean coast of Spain during the summer. The same way the Basques have their Txakoli; the Mediterranean folks have their Vi D’Agulla.

Vi D’Agulla literally means “the wine of the needle” and refers to the little prick from the slight spritz in the wine. Avinyó’s Vi D’Agulla is made from 50 % Petit Grain Muscat from a mountain-terraced vineyard overlooking the Alt Penedès region. It is blended with Macabeo and fermented dry. Yeast and sugar are added in tank to induce a light secondary fermentation. It has a much lower atmospheric pressure than cava, insuring a rapid consumption.

Second, what is a Porrón?

For those of you unfamiliar with a porron, it’s an ancient drinking vessel of the Mediterranean coastline. In the past, they were made of clay and used to transport and store wine while working the fields. When glass became available it came to be used as a primary drinking vessel at large functions where all would share the same wine. Today this ancient vessel is harder and harder to find in Spain. We finally found a glass factory, which hand blows each porron, and was willing to export to the US.

Lastly, why Vi D’Agulla and a porron?

Two reasons: At only 11 percent alcohol you can’t go wrong and, more importantly, it’s clear so it won’t stain your clothes!

Available in two sizes: 1 liter for everyday drinking and ½ liter for less conspicuous consumption.

Also new...

Now Avaiable - Ameztoi Txakolina and Xarmant Txakolina

Winter is starting to fade, in fact just the other night I was driving home with the windows down in my car. With the sun shining more brightly and the temperature rising I'm looking for something different to satisfy my appetite. I find myself craving grilled chicken, pulled-pork barbeque, and the battered fish from my local friday night fish-fry, but the full-bodied reds that I've been drinking all winter just aren't doing it for me when I seek to quench these cravings. I need something light, crisp and maybe a little effervescent, luckily for me txakolina is just around the corner.

Just think about, by the end of the month I could be sitting on my porch, enjoying that plate of barbeque with a side of 'slaw and a glass of Xarmant to wash it all down. Or I could be enjoying some fish and hushpuppies with a bottle of Ameztoi and some close friends. Maybe I'll even marvel at the pinkness of my glass of Ameztoi Rubentis as my family and I have that grilled chicken with a garden-fresh salad. I can't wait!

Xarmant Txakolina 2006
Txakolina from D.O. Arabako Txakolina made from Hondarribi Zuri with some Izkiriota, Izkiriota Ttippia and Hondarribi Zuri Zerratia.

Ameztoi Txakolina 2006
Txakolina from D.O. Getariako Txakolina made from Hondarribi Zuri and Hondarribi Beltza.

Ameztoi Rubentis Txakolina 2006
Rosé txakolina from D.O. Getariako Txakolina made from Hondarrribi Beltza and Hondarribi Zuri.

In the Press
The Wine Advocate released thier annual Spanish wine review, follow the link for the details.