Chef Mateo

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Wine Reviews

Recommended August Txakoli

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These Txakoli wines are among my favorite and available in NY marketplace.

Ameztoi -  rosado & blanco – tangy and delicious
Doniene Gorrondona – tinto and blanco – artisanal and refined
Uriondo – clean and delicious
Txomin Extaniz – the standard, effervescent and crisp
Xarmant – breezy and refreshing
Gurrutxaga – nice acidity and minerality


 

Gramona Imperial Gran Reserva Brut 2005

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Gramona Imperial Gran Reserva Cava 2005 – The grapes are classic, macabeo, parellada, and xarel-lo and the flavors are medium in intensity, biscuity, toasty and what you might expect from a gran reserva whose intention is to taste like grand cru cava.  It is quite minerally and boasts citrus notes.  This sparkler has good weight and could easily spend an additional five years in the bottle.

 

 

 

 

 

Cava Tasting New York Times

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Click here to read about the recent results of a New York Times Panel Tasting on Spanish sparkling wine, Cava.

 

 

Recommended Cava for New Year's Eve

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For this New Year's Celebration, continue the trend of 2009 by being frugal in your bubbly purchases.  Spain continues to offer some great cava at half the price of champagne.  The following is a list of great ones I have tasted this past year.

 

Rimarts Brut Nature Reserva

Gramona 2004

Gramona Rosado 

Gramona Lustros

Summarocca Brut Reserva 2005

Dibon Rosado

Muga Conde de Haro

Los Bermejos Espumoso

Castellroig Brut Gran Reserva

Sabate i Coca Reserva Familiar 2006

 

 

 

 

Recommended Wines November 2009

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Clos Rougeard Saumur Champigny 2004, France

Chateau Leoville Barton 1999, France

Zilliken Riesling Spatlese 1994, Germany

Rene Rostaing Cote Rotie 2004, France

Iron Horse Joy Magnum,USA

Jaboulet Crozes Hermitage 2006, France

Abadia Retuerta Pago Gardunia 2006, Spain

CVNE Real de Asua Reserva 1999, Spain

Ojai Syrah 2000, USA

Lopez de Heredia Tondonia Blanco 1989, Spain

 

 
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Newsflash

Read about Chef Mateo in The New York Times Dining In section. Renowned Food & Wine Critic Eric Asimov writes a feature article about Chef Mateo and a Haitian Thanksgiving.


Click here to see the article in the New York Times:


Click here to see the video clip.