Trepat

            This grape comes from Catalonia, and nearly all the 2,700 acres reportedly in production worldwide are there. It is mainly used for rosés and cava, but a couple of growers make it into a red. Mas Foraster’s technique is to cut the usual production of its 50+-year-old vines in half and to conduct a secondary fermentation in oak, followed by five months of aging in oak. It’s rather like a working-class family determined to see its child become a doctor.

            Well, the doctor is in. This is a very enjoyable light red, “delicate and elegant” as Foraster describes it, with a nice flavor of strawberries and other red fruits.

            Some compare it with Pinot Noir, and guided by that, we drank it with a roast chicken. I think Foraster’s pairing recommendation of rice, pasta and white meats is closer to the mark.