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Posted: Friday, 08 March 2019 21:56

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Passing By: Jean Claude Terdjemane of Bodega Roda in Mumbai

March 08: It was a pleasure to attend a Tasting and Masterclass organized by their importer Wine Park Mumbai, conducted by Jean Claude Terdjemane, Area manager Asia-Pacific for the Roda group of Rioja, Spain at Masque, Mumbai, says our guest writer from Mumbai Sheetal Kadam who was adequately impressed by both the Cava and the Rioja red wines

Almost 240 hectares of their vineyards are under biodynamic wine production, said Jean Claude who was visiting Mumbai. It was interesting to know; I must appreciate the attempt. The farmers growing the grapes have come together to make a happy surrounding. They are farmers in thinking because they don’t want to spoil the resources for the viticulture practices. 

According to Jean Claude it is important to understand the food to be paired with better quality wines like Roda. He also believes that the molecular cuisine makes the food and wine pairing very challenging.

Wine Tasting

The wine tastings started with Gramona La Cuvee Gran Reserva from the Penedes region of Spain. Lot of apricots, pomello, citrus fruit notes, buttery and crisp with medium acidity and medium alcohol. Being Mediterranean climate malolactic fermentation is not favored. This wine is dominant in the Japanese markets as well highly rated in New York Times.

Roda Sela (Rioja) 1987 at 420 m altitude had a mix of climate. It produces only 8000 bottles, predominantly present in 46 countries. This wine is very elegant. Blossom rose and refreshing red fruit flavours are seen with soft tannins and long finish. Jean terms it as a life insurance; it goes perfectly well with Sushi, Sashimi, sea food, carpaccio and tuna.

Roda Reserve, according to Jean is like a fashion week as it represents lot of red fruits cat walk, has elegant tannins and intense liquorish. Indian food with mild spices goes well with Roda reserve.

Roda Reserve I is the wine matured 50% in the old and rest in the new oak. Roda wine has big muscular plum and blueberry aromas nicely balanced drags into intense flavours. From 60 hectares of vineyards barely 60,000 bottles are produced every year.

The last but not the least served was the Ribera del Duero. Jean says the more the vineyards suffer, the more they go deeper in search of nutrients. Being nearer to the Duero River the biggest challenge is the rain for the viticulturist. Enriched with red fruits like cranberry, it goes well with duck roast. Has good structure and texture. This wine earned ‘Best Wines of World title by Jancis Robinson.

All the 3 wines were really up my alley and I hope to encounter them soon in a restaurant. And Jean Claude was really a witty person. The Masterclass was really enjoyable.

Sheetal Kadam

 

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