Lo Jaume's wines at Topik

Ten days later, in the Topik restaurant in Barcelona, I had another pairing led by Lo Jaume.

Topik is a restaurant with a blend of Catalan and Japanese cuisine. The owner, Adelf, having trained in Japan for some time, is able to dish out surprising combinations and a master rice cook.

The wine list shows a fair balance of Catalan and rest of the world wines, with many well chosen labels from small producers or less-than-glamorous zones. Prices are perhaps at a 50% premium over wine shops. Adequate service and glasses.

The white Vall Novenes blanc, from Algramar Celler in DO Terra Alta, was the first wine. A coupage of Garnatxa, Sauvignon blanc and Chenin, it was fruity and crisp.

The Parellada 100 % 2010 from Celler Carles Andreu, one of the leading wineries in DO Conca de Barberà, is rather unique. Parellada is often waved aside as the lesser part of the Cava trinity (Xarel.lo, Macabeu and Parellada). But properly grown, with lower yields, and using carbonic maceration and batonnage, this white shows a very fruity nose, acidity and creaminess in the mouth, and is a wine to have in mind.

From the same winery, Carles Andreu Rosat Brut, a rosé Cava with aging for fifteen months, made with Trepat, a red variety typical from Conca de Barberà that gives elegant, medium bodied, spice-scented wines. Perfect for the spicy dish it matched.

Later came Clònic 2008, a DO Montsant red from Celler Cedó Anguera. Carinyena, Cabernet and Syrah aged for eight months in new Allier oak. We tasted with the same dish Gènesi 2006, also from Montsant, the older brother to Petit Gènesi mentioned in the previous post. Old Garnatxa and Carinyena vines, aging for twelve months in French and Hungarian oak give a wine with more elegance but less structure than the Clònic.

The last course, rice with duck, also featured two reds. La Guinardera 2006 from Celler Balaguer Cabré is already described in my previous post. Celler Aixalà-Alcait from DOQ Priorat was represented by Destrankis 2009, Garnatxa and Carinyena with nine months in oak. Red fruit, chocolate, balance.

The sweet Algramar Dolç, again from Algramar Celler in Terra Alta, comes from overripe Syrah grapes, with a controlled fermentation and twelve months in oak. Not too sweet and with noticeable acidity.

An evening to remember; with a avocado-raw blue fin tuna-caramelized foie combination as culinary highlight and the balance of the wine choice.

http://www.domontsant.com/
http://bonviure.blogspot.com/
http://www.doterraalta.com/#/home
http://www.doqpriorat.org/eng/index.php
http://www.crcava.es/catala/flash.html
http://www.algramar.com/english/index.html
http://cellerbalaguercabre.blogspot.com/
http://www.cavandreu.com/en/index_en.html
http://www.vermunver-genesi.cat/en/qui_som
http://www.cedoanguera.com/english/history.html
http://pardelasses.blogspot.com/
http://www.topikrestaurant.es/index.php
http://elsvinsdeltopik.blogspot.com/