About This Wine
This wine is like a taste of Spain in California.
Tempranillo is a coveted red grape throughout northern and central Spain, and is used for making the famous wines of Rioja and Ribera del Duero. It’s also one of the key varieties used in making Port (known as Tinta Roriz in Portugal’s Douro River Valley).
“Tempranillo” is derived from the Spanish word “temprano,” meaning early, and refers to the fact that the grape buds, flowers and ripens as much as two weeks before its frequent blending partner, Garnacha (a.k.a. Grenache). In California’s Paso Robles growing area, halfway between Los Angeles and San Francisco, both varieties have found a welcoming “New World” home.
For the 2014 vintage, winemaker Ken Post included a small amount of Grenache in the cuvee, and enhanced it with a slightly larger portion of Cabernet Sauvignon. Post suggests drinking it with “a 2-inch-thick cut of rib-eye steak right off the barbecue.”
About Other Red
- Grape Composition:79% Tempranillo, 13% Cabernet Sauvignon and 8% Grenache
- Grape Source:Paso Robles, California
- Aromas & Flavors:Smoke, Red and Black Cherries, Blackberry and a Hint of Licorice
- Aging Vessels:French Oak Barrels (25% First Fill) for 19 Months
- When to Drink:Now Through 2019
- Food Pairing Suggestion:roasted cornish game hen with rosemary.
15 recipes match for this wine.
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe
Down Island Burgers With Mango Mayo And Grilled Onions Each year, Sutter Home Winery conducts a &quot;Build a Better Burger&quot; recipe contest, and this year's winner was Julie DeMatteo, a retired school teacher from Clementon, New Jersey. We tried her recipe with a Rose, and the match was perfect. It also matches well with a wide array of red wines, and makes 4 servings. Get The RecipeRatatouille Terrine Here's a recipe for a tasty dish that has a movie named after it this summer. The Chicago Tribune calls it &quot;an upscale version of the French peasant dish,&quot; and we'd suggest serving it with almost any wine - white, red, pinksparkling - as long as the wine is light-bodied. This recipe yields 12 servings. Get The Recipe