From: Ribera del Duero, Spain

Varietal: Tempranillo

Much like Sangiovese in Italy, Tempranillo is Spain’s most widely planted red grape variety and it grows all over. It is known by many names and clones throughout the country, each enjoying subtle adapted differences related to its home. Tempranillo’s true expression is best found in higher elevations with a continental climate.

More than just showing the purity of Tempranillo, Ribera del Duero is a great place for Americans to start with Spanish wine in general. Consider that Cabernet, especially from California, is the most consumed red wine in America. Ribera del Duero’s Tempranillo and California Cabernet often have a lot in common. Power, deep concentrated flavors and aromas, medium-plus to full-bodied textures, round supple tannins, there’s a ton to love in both, but Ribera del Duero wines like this one has a lot to offer for a fraction of the price of quality Napa Cabernet Sauvignon.

Tasting Notes: Lush black fruit aromas meet luxurious vanilla, cedar, and sweet tobacco aromas. All that personality carries to the palate, with rich fruit, flavor, and rounded, plush tannins galore. All that said, it should be noted that while this wine is charming and rich, it’s so well-balanced that it won’t overwhelm your palate (i.e. pairs so easily with so many dishes, but you won’t need a food pairing to bring out the allure of this wine).

Pairing: Even a world-class wine region needs great food to go with it. Luckily, the thousands of sheep in the region help answer the call. Here, sheep are the source of two of the regional culinary mainstays – roast baby lamb called Lechazo — and sheep’s milk cheeses. Lechazo could be called a “destination dish” in that people come to Ribera del Duero just for the local version. It is no accident that it has DO designation just like its regional wine match. Part of the delicacy comes from the fact the lamb used for the dish must have only lived on its mother’s milk; it must be no more than 25 pounds, and it must be no more than five weeks old.

Both foods are natural pairings with Tinto Fino. So too the mushrooms, local sausages, soups, breads and other hearty foods of the region. No matter what part of the world, if you combine anything barbecued and Tinto Fino, you’ll be a happy camper. More accurately, given the elegance of these wines, you’ll be a happy glamper.