Episode Details

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Old vines. High altitude. Native Spanish grapes. If those words grab you, pour a glass and come with us to Valencia, where winemaker Armando from Viña  Memorias walks us through a kosher wine tasting that’s equal parts sensory and deeply practical. We’re chasing a specific style: kosher wines that stay light on their feet without losing structure, and wines that make sense in hot weather because they’re built for it.

We get into why Bobal from older vineyards tends toward larger clusters, greater ripeness, and a more elegant feel, plus how climate and large day-night temperature swings in Utiel-Requena can preserve acidity and help keep alcohol levels in check. On the white side, we explore Macabeo and its many identities across Spain, how blending choices change with the vintage, and why stainless steel “inox” is a deliberate move to protect fruit and freshness. We also talk about release timing and why letting wines rest in the bottle can be the difference between sharp and seamless.

Then we go deeper into technique and tradition: clay tinajas versus oak, micro-oxygenation without wood flavors, lees aging and batonnage for texture, and why some Spanish wine classifications like crianza and reserva often communicate aging time more than quality. We finish with traditional-method sparkling Macabeo and a surprisingly useful tasting ritual that starts with bubble quality before you even chase aromas.

If you care about Spanish kosher wine, terroir, old vines, and the real decisions behind “minimal intervention,” this one is for you. Subscribe, share it with a wine-loving friend, and leave a review so more people can find the show.

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