Alice Feiring hit the Groover’s Paradise like a Texas tornado. The few days she spent her with us were filled with honkytonking, two-stepping, great parties and great friends and lovers of natural wine, and a superb fish dinner prepared by Chef Esteban Escobar paired with a flight of Spanish natural wines last night at Vino Vino (the best little wine bar in Texas).
The two wines that impressed me the most were the Laureano Serres 2009 Abeurador Macabeo (above, 100% Macabeo grown in clay soils, vinified with 2 days of skin contact, no added sulfite [note by importer José Pastor]) and the Els Jelipins 2004 Sumoll (Sumoll with a small amount of Garnacha, grown in clay and limestone soils, whole-cluster fermentation in open-topped barrels, no added sulfite).
The Macabeo was rich and unctuous, tannic and chewy in the mouth and unbelievably delicious.
The Jelipins 2004 Sumoll was mind-boggling good. Impenetrably inky and viscous on the palate, a stilnovo sonnet with alternating rhymes of earth and fruit.
Chef Esteban’s excellent cooking has been reaching new heights lately but last night he took it over the top (especially considering the Herculean effort necessary to create a wine dinner using only Kosher fish and vegetables).
And so this morning we took Alice to the airport (she stayed with us, of course). It was a great visit and we were sad to see her go. She certainly made a profound impression on the Texans she met. And I’d like to think that they also impressed her with the Texas-sized welcome they gave her.
We’ll miss her but somehow I think she’ll back sooner than later. Once you’ve danced to the rhythms of Dale Watson at Ginny’s Little Longhorn Saloon, there’s no turning back…