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Travel Blogs from Requena
... 4. Jenjibre (Ginger) 15%
More bonkers wines from this strange producer. This was a liquor made from a blend of Monastrell (Mouverdre), Tardana and Sauvignon Blanc. This smelt and tasted of ginger, no mistaking it at all and apparently no ginger was used. Quite an oddity and actually really nice!
5. Mariano Cueva 2012 13.5%
90% Bobal, 10% Tempranillo.
This was virtually purple and ...
... spit up and hit the room. It did start to buzz but was so relaxed with families of all shapes and sizes and no mad scramble at the booths (and no spittoons!). This was such a pleasant way to learn and taste wines – if only all such events could be like this.
We started off at Vegalfaro with a "breakfast" C******nay/Sauvignon Blanc blend. This was an organic (Ecologico) wine with great character. The nose ...
... hour (and a bargain at less than 5 Euros each!).
Uteil-Requena is a Spanish Denominación de Origen (DO) for wines located in the province of Valencia. It takes its name from the two major towns of Uteil and Requena, the latter of which is home for the next three days. The wine region is one of Spain's most challenging with temperatures rising to 40°C in high summer to -10°C on cold winter nights. It does however get bags of ...
... us gasp the most was when a bull almost jumped the fence into the crowd after chasing one such moronic tourist!
After leaving the arena we walked around the town some more and checked out the little carnival they had going on before catching the one hour bus ride home. Needless to say we were pretty tired after our wine and bull adventures!
Tomorrow is the big day! The biggest food fight in the ...
... full advantage of this. One table of 6 people drank 4 bottles... so we gave that restaurant a great sense of America. Then we went to an actual vineyard named Hoya de Cadenas, which was really cool. They had a train/trolley thing that was awesome because it was frickin' hot out. The door that I sat next to didn't have a latch so I had to hold it closed while we moved, so I hope that explains my current Facebook cover photo, at ...