It was nearly two years ago when I first delved into the wines of Ribera del Duero at the Drink Ribera campaign here in Austin. I was completely impressed with the diversity and quality for the price point. That remains. The more I try, the more I want. So when the people of Gregory White PR asked if I was interested in sampling some, I jumped all over it.
To share the love, I chose to open them on New Year’s Eve with two other couples from the neighborhood. We decided on a Spanish potluck to pair with the wines. Here’s what we made:
Cheese Plate
Prosciutto Wrapped Asparagus
Kale Salad with Meyer Lemon and Candied Ginger (recipe at end)
Berbere Lamb Meatballs (recipe at end)
Papas Bravas with Smoked Paprika Aioli
Is your mouth watering yet? Mine is just thinking about it. My dear friend Laura made the last two items. Laura is the friend that always knocks my socks off with her effortless, amazing cooking. The papas were baked instead of friend, the aioli was with a mayonnaise base instead of from scratch but you’d never know. Keep that in mind for quick prep. I don’t generally care for ribs. It could be a Pavlovian reaction to “fat” from growing up during the fat-free craze, but they just aren’t generally my thing. I ate four of these and couldn’t stop picking at the crispy edges. They were divine. The meatballs were a hit with everyone, juicy and full of flavor. The kale, a great foil for the rich dishes and, well, anything wrapped in prosciutto is awesome.
We opened two wines with the meal. I’ve learned from experience that if I am opening multiple samples, I open them before guests arrive to evaluate with a clean palate and sharp mind. That way I can relax and enjoy the evening and let the wine flow, as it usually does.
2011 Tinto Ribon Crianza
This wine is 100% Tempranillo, aged 12 months in American and French oak. Brilliant color, ruby with a hint of violet. Warm berries on the nose. Medium body, red fruit, tight tannins, spices and herbaceous with rich nuances. Fresh, long finish.
2012 Erial Tradicion Familia ($22)
16 months in French and American Oak. A deep saturated color with intense nose of black plums and baking spices. Tight tannins and leather, well integrated blue and black fruit, powerful mouth feel. Of the four wines, this felt like the “grandfather”, and rightly so. The grapes are sourced from 80-year-old vines.
2009 Pata Negra Reserva ($16)
24 months in barrel, 12 in bottle before release. Deep maroon and plum in color. Black fruit, plums, spicy vanilla. Strong chewy tannins, structured like a thick cedar post.
2010 Emina Prestigio ($32)
I had this on another night with a play on Yankee Pot Roast. If the Erial was the grandfather, this is the family Patriarch. 16 months in French Oak. A deep, brooding color. Vibrant black plum weighted by spicy tannins. Bossy acid, bold and mature tobacco leaf and vanilla. This wine means business.
Part of the wonder of wine is how one grape can be so diverse. Soil, conditions, season, age of the vine effect the grape. These four from the same AVA but from four different years. Add in the choices of the winemaker and you never know what you are going to get with Tempranillo. That’s why I love it so and why I am resolved to try more Tempranillo in 2015.
Here is your challenge. Sometime this year, have a Tempranillo party. Every guest brings one. Young or old, Spanish or domestic. High Plains in Texas or Sonoma County. Take notes and compare. No matter what your taste in wines, I can almost guarantee that you’ll find one (or ten) that you like. It is a great exercise in developing palate and a great lesson. Just because you had one (fill in the blank) that you didn’t care for doesn’t mean that you don’t like that grape. That lesson could be applied in all are of our lives, don’t you think? With that, I’ll wish you happy tasting. ¡Salud!
Kale Salad with Meyer Lemon and Candied Ginger
Massage Kale with Olive Oil (lemon or regular)
Add finely chopped candied ginger
Salt to taste
Lemon Zest
Lemon juice
optional:Chopped nuts or seeds (almonds, cashews, pumpkin seeds)
Berbere Meatballs
2 lbs Ground Lamb
1 Onion diced, sautéed
2 eggs
2 TBSP Berbere seasoning
Salt to taste
Combine all ingredients. Make 1-2 inch meatballs. Brown them in pan, finish in the oven at around 300 for about 20 minutes or until fully cooked.
{These wines were provided as media samples by Gregory White PR. No other compensation was received and thoughts and opinions are my own}
Wow. Your menu description knocked my socks off. Yes! Thanks for teaching me about tempranillo!
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Thanks! Gives me a guess on your little one 😉
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I was just thinking, “What an awesome menu!” when you wrote, “Is your mouth watering yet?” Great idea to share the love of samples and make a party!
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Thanks! I did it with Petite Sirah samples too and it was a blast. A good excuse for a party!
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Have you noticed a preference so far between 100% varietals or those with a little Garnacha/Cabernet/Graciano/Cariñena etc?
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Great question. I haven’t noticed, per se, but I will pay more attention to that. These were all 100%, but a little extra something usually adds extra layers of love in all wines, don’t you think? Thanks for drawing my attention to that. Always more to learn and consider!
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Tempranillo has been getting so much more appreciation lately from what I’ve seen! I love it.
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Me too!
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Sounds like a fun night. I love Spanish wine; tempranillo included!
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