Six wines from Spain:

Wine #1 (two bottles):

Raventos i Blanc, Blanc de Blanc 2018

Cava from right outside of Barcelona. It is sparkling wine made in the traditional method (same method as champagne) with the indigenous grapes, Parellada, Xarel-Lo, and Macabeo. The grapes are harvested from 40 year old vines in the vineyard Vina de Llac which has been in the family for generations. The wines spent at least 15 months on the lees in the bottle before disgorging. This time will lend a creamy and brioche like quality to the wine. The high acid will provide a great back bone for the wine to express it's citrus and orchard fruits on the nose and palette. Great as an aperitif with cheese & crackers, pairs well with rich desserts also.

Wine #2 (two bottles)

La Cana Albarino 2020

100% Albarino from Rias Baixas part of Spain (right over portugal), with 8 months of aging sue lie (aging on the lees) with biweekly battonage (disturbing the lees), this will lend a bready and nutty quality to the wine, which has underripe and ripe notes of citrus, strone, and tropical fruit. It is an aromatic white wine with notes of white flowers and honeycomb. Perfect to pair with seafood or with fish, lighter pasta dishes.

Wine #3 (two bottles)

Bodegos Muga Reserva Especial 2016

This wine from Rioja is majority Tempranillo, with some Grenache, Carignan, and Graciano. Traditionally wines from Rioja are aged in new American oak barrels, however, this wine spent it's 24 months in new French oak barrels (people more skilled than me can smell the difference). The wine was aged for an additional 18 months in the bottle. The wine is a beautiful dark garnet color that indicates it's complexity and depth. A lot of red and black fruit on the nose and palette. Secondary notes of tobacco, leather, and coffee. The wine will develop in the glass after opening. This wine goes well with red meat, as well as game and BBQ.

Donated by Robert Nonemaker, an Atlanta sommelier