Venta Morales Tempranillo 2017
Pair with stews, pâté, cold meat, blue fish, roasts, fried eggs with ham, pasta with meat sauce, and grilled pork.
When the whole world associated Spanish wines with a small list of Riojas of dubious quality and cheap Jereces, these two visionaries recovered old abandoned vineyards in areas then unknown, such as DO Jumilla. At the same time, Jorge Ordóñez reinvented the business of exporting Spanish wines, creating new types of customers and giving the world the potential of our wines.
The distinctive seal of the winery is the artisan production of native Spanish varieties from very old, less productive vineyards, but which provide more quality in every way.
Currently, Bodegas Volver makes wines under the protection of DO Jumilla, Castilla la Mancha and Alicante.
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.