Tempted With Tempranillo, Cut To The Choice
Tempranillo is the work horse grape of Spain’s premier region for full-bodied red wines, Rioja. And CUNE winery ranks as one of Rioja’s top red wine producers with extensive estate vineyard holdings. With a Reserva classification, according to Spanish wine regulations for Rioja, the wine must be aged for a minimum of three years with at least one year in oak barrels and six months in the bottle. Extra aging is the name of the game with CUNE winery since this LCBO release is vintage 2019. This extended aging allows the wine’s tannins, which are responsible for that puckering sensation in the mouth, to smooth out. Garnet in colour, in the nose we encounter forest fruits. Also red berries and the signature vanilla tones stemming from the barrique aging, primarily in American oak barriques, which are favoured by Spanish producers. In addition to Tempranillo, fifteen percent of the blend comes from locally grown Grenache, Graciano and Mazuela grapes. In the mouth, the body is medium weighted, bright, long and friendly. James Suckling, respected American-based wine journalist, awarded this wine 93 points.
Pairing with Manchego cheese would create a tasty all-Spanish choice. Barbeque season is finally upon us, but we are all experiencing sticker shock as we look at the meat department prices in our supermarkets. No price relief at our neighborhood butchers, either. Our fall back choice of cut to conquer our meat cravings at more reasonable prices is flank steak. It is a long flat cut of beef with a significant grain known for its chewiness and thinness. Marinated for a few hours, and then prepared medium rare, CUNE Reserva red ticks off all the boxes of outdoor meat and wine enjoyment.