Winemaker Notes
Dark ruby in color, the Escalada Do Bibei offers a smokey and slightly meaty nose of dark red fruit that give way to cola and garam masala spice. On the palate the warm baking spices compliment the boysenberry, black currant and dried violet notes and fine-grained tannin.
Pair this wine with braised lamb and mushrooms.
Professional Ratings
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James Suckling
Really pretty herbs and spices here, as well as cranberries and paprika. Medium-bodied and edgy with laser-sharp acidity and punchy, polished tannins.
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Robert Parker's Wine Advocate
There is also a red from five field blends from small plots of old vines on the banks of the Bibei River on granite soils. The 2016 Escalada do Bibei has only 12% alcohol and a soft texture and velvety mouthfeel, polished by the élevage and time in bottle, two years ago now. If was foot trodden and matured in 228- and 500-liter oak barrels for 18 months. The wine is modern, clean and expressive, but I'd have liked a little less oak in the aromas and flavors. Despite its age, it still finishes quite tannic, marked by the élevage. It reminded me of some of the reds from Dominio do Bibei across the river.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Just to the south of Bierzo, the steeply terraced Valdeorras Spanish wine region is a respected source of both red and white wines. Garnacha Tintorera (Alicante Bouschet) and Mencía are the principal red varieties while Godello and Palomino compose the majority of this region's whites.