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Mia Red 2015

Tempranillo from Spain
    0% ABV
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    0% ABV

    Winemaker Notes

    Mia Red's color is a deep ruby red with the violet-blue undertones, typical of a young red wine. On the nose, it delivers aromas of intense earthiness, plums and violets over a hint of orange peel. On the palate, it is richly fruity, with notes of plum, red berries, smooth tobacco and a hint of spice. It has fine tannins, great balance and a lingering finish. Mia Red is perfect to drink with white meat, beef and lamb, as well as pasta and vegetables. It is best drunk slightly chilled.

    Critical Acclaim

    All Vintages
    Mia
    Mia, Spain
    Image of winery
    I work for Freixenet in Spain. You may know them as the makers of Freixenet Cava, the sparkling wine known worldwide for its famous black bottle. One day my colleagues and I were talking about still wines. Now my family have always been wine makers and I was explaining how I thought it was time for Freixenet to make modern easy-drinking still wines.

    Well the Freixenet family agreed and told me to get on with it! So the next thing I know - I have a new project!

    We've spent over a year talking to wine drinkers all over the world about our idea, who by sharing their views on what they like in wine, helped us created Mia. By the way, we called it Mia because once all the growers, designers, bottlers and distributors heard about the idea they wanted to be part of it and started calling it 'mine' so we called the wine just that - 'Mia' - the Spanish word for mine.

    So now our wines are available in many parts of the world. Enjoy them and hopefully you'll start calling them 'Mia' as well.

    Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

    Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

    Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

    Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

    Tempranillo

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    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.

    Perfect Pairings

    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.

    Sommelier Secret

    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.

    SWS357165_2015 Item# 177391