Paso Primero wines

Tom, the wine-maker for Paso Primero, started out stacking shelves at Tanners Wine Merchants, and studied wine-making at Plumpton in Sussex. Tom now lives in Shrewsbury and makes delicious wines at an affordable price with Batán de Salas in Somontano. Paso Primero has a white and a red that are fruity and easy drinking. Paso Prima changes each year, as Tome will select the grapes that have been growing well for each vintage; last year was Chardonnay and the year before Cabernet Sauvignon.

Paso Primero Blanco, Gewurtz / Riesling / Chardonnay, Somontano, Spain, 14%

This is not a typical blend in the wine world, but it is very common in Somontano to blend aromatic Gewurtztraminer with Chardonnay.  The Riesling gives the wine a subtle honey characteristic. A very floral wine underpinned with citrus and honey, giving it a lovely mouthfeel.  The floral note disappears leaving a clean finish.

Paso Primero Tinto, Merlot / Cab Sav / Tempranillo, Somontano, Spain, 14%

On the palate the first hit is the Cab Sav with its tannic bite, then the Merlot floods through softening the mouthfeel, finishing on a Tempranillo lift of red fruits, then the strawberry and redcurrant finish makes you crave another sip. Very easy drinking, peppery, smooth, without the burn you might expect to receive from a wine with such high alcohol.

Paso Prima Blanco, Chardonnay, Somontano, Spain, 14%

Paso Prima is 100% Chardonnay, in a fruity style, rather than then the earthy Burgundian style, so should even appeal to ABCs (Anything But Chardonnay). This wine is full-bodied, rich with pineapple and mango, and a lime finish. It has been lightly oaked, giving it a slight nutty characteristic, and has a beautiful creamy texture.

Paso Prima Tinto, Cabernet Sauvignon, Somontano, Spain, 14%

Paso Prima is 100% Cab Sav, in a fruit-forward style. Saliva rushes over the tongue on first sip which fades to velvety tannins coating the roof of the mouth. The heat of the Spanish summer days encourage the grapes to become fat and juicy, and the cooler nights allow them to retain their acidity. Big bam blackcurrant fruit, but with soft edges.

Paso Vermu, Somontano, Spain, 15%

A blend of Paso Primero red and white wines, sweetened with grape caramel, and fortified with grape spirit (brandy), then blended with herbs and spiced. This has been made in the tradtitional style of a Spanish red vermouth. Serve over ice with a slice of orange, or cut it with tonic. It's bitter sweet, herbaceous and tangy.

To read more about Paso Vermu CLICK HERE

To read more about Paso Primero CLICK HERE

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Princess and the Pinot members get a discount on Paso Primero wines

Paso-Vermu Red Vermouth - Try it you might like it!

I'd never tasted red vermouth before I tried Paso-Vermu. I may have had it in a cocktail without realising, but I'd never actually tasted it. It blew me away! Served over ice with a slice of orange, its bitter and sweet, herbaceous and tangy, and a refreshing change after the 'year of gin'. You can cut it with tonic as a sophisticated aperitif.

It's a blend of Paso Primero red and white wines, sweetened with grape caramel, and fortified with grape spirit (brandy), then blended with herbs and spices. It has been made in the traditional style of a Spanish vermu. It's not been over-processed so will develop in the bottle (before opening). Once open it will last a couple of months in the fridge, or a couple of weeks in the cabinet before it starts to oxidise.

It's only available from a few independent stores, but you can try it at our pop up wine bars in Marlow, Twyford, Wooburn Green, and Little Chalfont. CLICK HERE to find out more about our pop up wine bars.

Vermouth comes from Wormwood, which is also the base for many other bottles in your drinks cabinet including Absinthe and Jagermeister. It was originally made for medicinal purposes and evolved into an ingredient for iconic cocktails. A Martini uses dry (white) vermouth, a Manhatten uses sweet (red) vermouth. Negroni is popular in bars at the moment - try equal measures of Sipsmith, Campari and Paso-Vermu, served over one large ice cube and a curl of orange peel. You can substitute Campari for Aperol, if you're bored of Aperol Spritz, or need a use for it over winter months.

CLICK HERE if you'd like to know more about Spanish Vermu and the making of Paso-Vermu.

CLICK HERE if you'd like to read more about the history of Vermouth and 007's favourite tipple.

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