It's been awhile since I've written and I've tasted many wines since then, but this one really stood out to me. My sister got back recently from a trip to Spain and other parts of Europe, and it just so happened that I had plenty of bottles of Spanish wine already. So while she was gone, we talked a few times about the wine she was having and whatnot. Honestly, sounded like a cool experience (especially with the all the wine she sampled - pretty jealous of that.) Anyway, when looking through my inventory of wine, I realized that I recently purchased this 2010 Tempranillo (tem-pr-ah-knee-oh) from the Rioja region of Spain. (Note: Rioja is a region in Spain, not a varietal of wine. Tempranillo wines are often labeled by region, so this wine is a Tempranillo-based red wine from the Rioja region.) Spain also has a rating system for its wine (similar to the French and Italians), with "controls" (read: regulations) that producers have to meet to be considered a DOC, DO, VCIG, etc. You can read more about the Spanish categorization of wine here, but all intents and purposes, DOC is the highest rating a Spanish wine can earn. As you can see on the map below, Bodegas Montecillo is located in the Northern region of Spain, where the average annual rainfall in nearby Logroño is 16 inches per year (The World Atlas of Wine, 7th ed.). Now to the fun part: drinking it! So Tempranillo wines generally have a low fruit, medium-high body. This gives the wine less acidity and a higher alcohol content - this wine clocks out to 13.5% ABV. I decanted the wine for about 35 minutes and then poured a little bit into a red wine glass. The color is a deep raspberry jam red color; it's almost crimson/scarlet. It was very appealing to me as a bone dry red wine drinker.
The smell was very earthy and spicy with mixes of dried fruit (blackberry, raspberry, blueberry). Spices I noticed were dill, tobacco/cigar, a hint of sweet cinnamon, and more burnt wood. Smelling this wine was like smelling an unlit cigar combined with red and black fruits. Very, very good smelling wine (if you're into that). The taste is less woodsy, smoky and more fruit forward, although I can't say it's as juicy or fruity as a Pinot Noir, but more than I anticipated. True to its color, the wine has a tart/tangy strawberry and raspberry front followed by a quick burst of the spicy, ground peppery flavors. This Tempranillo is definitely on the drier side - it will leave your tongue a bit dry and "puckering" to regain saliva. Specs: ABV: 13.5% Varietal: Tempranillo Region: Rioja, Spain, Europe Bottle size: 750ml Pairings: Beef, spicy meats, or Indian ethnic food.
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After purchasing this bottle a few months ago, I decided to open it and pair it with some home-cooked enchiladas. I have read that Zinfandel had paired well with Mexican dishes, but I wanted to try something different, yet similar. I bought it for $8.99 at a wine speciality store in Grand Rapids, but I'm sure it is available at many "speciality" liquor stores throughout the United States. I have never seen it at a large chain grocery store, though, so I would look somewhere else to grab a bottle than your local large chain grocer. I tend to like a more peppery/dry wine with my Mexican dishes, and this wine did not disappoint. Note: I'm using the spelling of the varietals from the bottle, these can be spelled differently. This southern Spanish red blend is a mix of Garnacha Tintorera (70%) and Monastrell (30%) - both of these varietals are common in Spain. I have had Garnacha a few times, but nothing recently, so I was excited to try it again. The southern Spanish region is a hotter climate, with this winery being located in the northern area of the region. The southern Spanish region wines have the characteristics of sweet fruit, clay flavors with medium acidity. This wine was bottled in the D.O. (Denominaciones de Origen) Almansa, which is located on the eastern side of Spain to the southwest of Valencia - see picture below. D.O. Almansa has very hot summers with very little precipitation. The D.O. has 12 wineries and hundreds of growers within approx. 17,500 acres of vineyards. When I opened the bottle, I got a heavy scent of dark fruit and pepper - I knew I would love this wine solely upon that. I poured a glass and let it air out for a few minutes. In hindsight I maybe should have let it air out a little longer, but I was too excited to try it! The color in the glass was a medium red/purple color, from the mix of the lighter colored Garnacha body and darker colored Monastrell body. The primary aroma I sniffed the wine for the first time, was as aforementioned, heavy on the pepper, as well as mineral-like and dark fruit (e.g. blackberry), but after a few more smells I noticed a subtle hint of strawberry as well.
When tasting, though, all of these fruit flavors burst out on the front: blackberry, strawberry, acai, and a hint of blueberry finishing with a heavy tobacco and leather taste. The wine is a full-bodied dry wine, so if that is not your preference, this wine is not for you. I prefer my red wines to be dry and full, so this was a slam dunk for me. The wine is also fairly high in tannins. According to Wine Folly, tannins are a textural taste that leaves the mouth feeling dry and is mostly found in red wines. The Laya red blend was dry to the taste, but a woodsy dry, which was expected, but also a nice touch on the back end of the wine. I was very pleased with this blend and will always keep a bottle on hand. I cannot say enough good things about this red blend. If you are a fan of dry, full reds, or are looking to try something new at a reasonable price tag this wine is for you. Highly recommend. |
Author20 something living in Beer City USA with an affinity for wine. Other hobbies include photography, reading, and playing my pup. Archives
March 2020
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