Winemaker Notes
As well as in the nose, it also brings out a smooth creaminess initially, with a full-bodied and rounded development, with no sharp edges. The acidity and alcohol well integrated and very balanced. Long and creamy finish. Very fresh.
Ideal as an accompaniment to Italian rice and pasta dishes. Well matched to medium aged cheeses and to white meat, either charcoal grilled or cooked in a sauce. Accompanies fish such as sea bass or monkfish, providing consistency to these dishes without affecting their elegance.
Blend: 50% Tempranillo, 20% Cabernet Sauvignon, 20% Merlot, 10% Syrah
Professional Ratings
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Robert Parker's Wine Advocate
The 2012 Crianza Único, which now has the mention "Único" on its label, as the varietal reds are also qualified as Crianza, is a blend of 50% Tempranillo, 20% each Cabernet Sauvignon and Merlot, and 10% Syrah aged in a combination of American and French oak barrels for 14 months. It has an approachable nose that mixes aromas of ripe berries and spices and smoke from the barrels with hints of licorice. The palate is soft and polished by the time in bottle. Approachable, pleasant and easy to understand.
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.
The Moors gave it the name, ‘Manxa,’ which fittingly means ‘parched earth.’ La Mancha, the largest Spanish 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.