Gallina de Piel, Penedès (Spain) 2019

 Another white under the Gallina de Piel label shows how talented these sommeliers are at selecting wines.  It’s made mostly (85%) from Xarel-lo with a touch of Malvasia de Sitges and Muscat of Alexandria, which explains its floral nature.  The name Ikigall comes from the Japanese concept ”ikigali,” the reason to live.  Entirely different from Manar dos Seixas, the Ikigall is floral and plumper, yet still crisp and clean.  The Ikigall would be perfect by itself as well as on the table to accompany a chicken in a creamy mushroom sauce.  It’s a great buy.  Don’t be put off by the labels of Gallina de Piel’s wines, which are fanciful, full of imagery, and practically impossible to discern.  By contrast, the wine inside is very easy to understand and enjoy.