I had the great pleasure of visiting Fernando Remirez de Ganuza in Samaniego, Rioja several years ago. I had an unbelievable dinner with Fernando, drank several vintages of his glorious wines and even smoked some Cuban cigars...One highlight from the night was when Fernando broke out some 2005 "Trasnocho," a wine that is gently pressed through the night to extract maximum fruit without bitterness or oxidation. I can still imagine the flavors of the wine and the savory aromas of Spanish cuisine drifting through the restaurant as Fernando explained his winemaking philosophy. He beamed like a proud parent when he spoke of Trasnocho...
Location: Monmouth Beach, NJ
Craig Donofrio is an Advanced Sommelier in the Court of Master Sommeliers and has worked and consulted for some of the nation's top restaurants. He is chief food/wine photographer at Grapevine Studios (www.grapevinestudios.blogspot.com).