en un lugar de la mancha

Vino de la Mancha
I’m sure I’ve said before that one of the joys of living in Spain is being able to buy quite drinkable wine at ridiculously low prices. (I wonder what would happen if the taxes on alcoholic drinks here were like they are in the UK.)

The list of denominaciones de origen for Spanish wines is long and impressive, featuring such famous names as Rioja, Ribera del Duero, Rueda and Valdepeñas. The label in the photo is not from one of these, though. It’s a wine from la Mancha, and presumably the skinny little figure in red is Don Quijote himself.

There’s a huge difference between un vino de la Mancha and una mancha de vino, of course, but seeing the label made me wonder whether there are any vineyards around Staines.

Author: don't confuse the narrator

Exploring the boundary between writer and narrator through first person poetry, prose and opinion

4 thoughts on “en un lugar de la mancha”

  1. Over here, that label would be crowded with instructions for “safe drinking” (“Don’t swallow the glass”? “Not to be consumed in one long swig”?) and stuff about “units”, which are apparently the things in wine that are bad for you.

    English wine has quite a good reputation, though both the high price and the low alcohol levels make me less than keen to try it – it’s reputation is certainly higher than British Fortified Wine, which is drunk only by tramps, old ladies who think it’s sherry, and those old ladies’ unfortunate guests.

    On Wednesday, I got three litres of unremarkable Côtes du Rhône from Sainsbury’s for ten quid, which was nice, but a little harmonisation of Common Market alcohol duties wouldn’t hurt.

    Hic!

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    1. I’m still not used enough to the camera to produce good close-ups or you’d see that this gem of a wine is characterised by “paladar suave y aterciopelado y un post-gusto persistente”. Neither of which I identified.
      “Contiene sulfitos”, but no obvious units.

      BFW is fine for making sherry cakes and sloe sherry (after the sloes have been soaked in gin for three months.) There used to be fruit wines made in Sussex that I think might have been quite drinkable, but that’s a lifetime ago; I would probably find them too sweet these days.

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