Thanksgiving is only a few days away. Your menu hasn’t changed since 1992 and the guests haven’t either. The wines you’re serving seem to be a bit ho-hum, too. We all love Chardonnay and Pinot Noir, but…again? Well, it’s time to switch things up a bit and find another wine which will pair with Aunt Mabel’s sausage stuffing or Cousin Bubba’s roasted Brussels sprouts. This holiday is all about the turkey, but the gravies and side dishes are the factors which affect my wine pairing decision. How about pouring a glass of Spain’s most widely planted red variety, Tempranillo, to jump start the holiday season?
In general, wines of Tempranillo have less alcohol than Garnacha and Monastrell, other popular Spanish varietals. Concentrated flavors of bright fruit, spice, leather along with low acidity, and distinct tannic structure are characteristics that make a good Tempranillo, at times blended with Garnacha or Cabernet Sauvignon.
Tempranillo is an interesting wine to serve with grits, polenta or dishes with corn as the dominant ingredient. You may want to consider pairing it with mildly spicy dishes, strong fish, or soft or smoky cheeses such as smoked Provolone, Gruyere, or Brie. Roasted vegetables are always a delicious complement and if Grams wants to serve her favorite potato dish with spicy peppers, pour her a glass of Tempranillo. Everyone will be giving thanks!
The traditional region to find this grape is Rioja yet I was sent samples to taste from Toro and Ribera del Duero, regions straddling the Duero River in Northwest Spain.
Ribera del Duero became a Denominacion de Origen (D.O.) in 1982 and 267 wineries can now be found. Surrounded by mountains and absent from any maritime influence, Tempranillo thrives in limestone soils , daytime heat and cool nights in summer and early fall. Currently, modern winemakers are experimenting with a variety of techniques and the quality of wine from this area is steadily rising.
The region of Toro has a similar climate to its neighbor to the east and many winemakers are focusing their attention on areas with sections of ungrafted old vines, many of which are over 130 years old. Tinto de Toro, the thick skinned, local clone of Tempranillo, grows on Toro’s sandy soil. The wines are full bodied and are of higher alcohol thanks to the sunny growing conditions and harvesting at an advanced stage of ripeness.
A deliciously different complement to your Thanksgiving menu and most welcome guest at your table will be a glass or two of the wines reviewed below.
*Bodegas Ramon Ramos Monte Toro Roble 2009 (sample) – From Bodegas Ramon Ramos, intense aromas of dark cherries and sweet spice leapt from the glass of wine of 100% Tinto de Toro. On the palate, juicy and spicy dark fruits, chocolate notes, earth, and vanilla spice were surrounded by strong tannins and medium acidity. The Tinto de Toro was from thirty year old vines and aged for six months in French and American oak. You may want to pair this wine with sage dressing or herb laced sweet potatoes. Cost is $15.
Pour yourself a glass of Tempranillo this year. And have a fabulous Thanksgiving!
Cheers! ~ Cindy
