Buenas Tempranillo 2013
Pairs perfectly with pizza, tacos, and other casual fare.
In Spain, the casual greeting of “buenas” signifies the start to an enjoyable gathering among friends and family. ¡buenas! is the perfect choice for these occasions, both large and small. Sourced from 100 percent estate-grown fruit from select vineyards throughout Spain by one of country’s leading and most reputable wine-producing families, ¡buenas! is a wonderful introduction to the beauty of Spain and the traditional varieties of the area. Designated Vino de Espana, ¡buenas! wines are sourced from top Tempranillo and Viura vineyards in Rioja and La Mancha. ¡buenas! wines are made to be enjoyed today. Bright and fruit forward, the Tempranillo and Viura are made in a modern style with generations of winemaking history standing behind them.
The Moors gave it the name, ‘Manxa,’ which fittingly means ‘parched earth.’ La Mancha, the largest wine producing region in all of Spain, is one of its hottest and driest. Sturdy and drought-resistant white varieietes like Airen, Viura and Verdejo thrive in this environment.
Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.
In the Glass
Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.
Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.
The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.