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Pata Negra Ribera del Duero Crianza 2011

    750ML / 14% ABV
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    750ML / 14% ABV

    Winemaker Notes

    Very deep cherry red color with good intensity. Smokey andsweet spices on the nose with creamy toasty hints. Full-bodied and well structured with firm smooth tannins complimented by flavors of plum and black cherry.

    Pairs excellently with roasted lamb grilled steak or cured cheeses.

    Critical Acclaim

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    Pata Negra

    Pata Negra

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    Pata Negra, Spain
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    Pata Negra is a premium world-class brand from J. Garcia Carrión Winery established in Murcia, Spain in 1890.

    Pata Negra is the first Spanish brand to represent five different Denominations of Origin: Rioja, Ribera del Duero, Rueda, Valdepeñas and Cava. Each one has its own characteristics, given its geographical location and the strict monitoring of the production standards established for each region.

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    Ribera del Duero is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

    Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.

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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.

    Tasting Notes for Tempranillo

    Tempranillo is a dry, red wine and produces medium-weight reds with strawberry and black fruit characteristics. Depending on growing conditions and winemaking, it can produce hints of spice, toast, leather, tobacco, herb or vanilla.

    Perfect Food Pairings for Tempranillo

    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 Secretsfor Tempranillo

    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 in between.

    YNG237544_2011 Item# 140331

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