Taking Two from the Tapas Bar
October 31, 2009 by Sean Chaudhry
Filed under Inspired Posts, Sean Chaudhry
Whether you can hear castanets rhythmically clicking or envision the brilliant red dress of a rapid, high-stepping Flamenco dancer, Spain undoubtedly conjures up colorful images – maybe memories from a week in Madrid – for anyone with the slightest familiarity of its culture. Spanish red wines are getting increasing attention and with good reason. The Tempranillo grape, essentially the backbone to Spanish reds, makes for “rich, well-structured wines with good acidity and plenty of tannin and color.” (Robert Parker) So, what better pairing of wines to warm your chilly November evenings than a couple of fiery reds that can stand up to your favorite bullfighter’s pot roast as well as an array of tapas delights.
2008 Zestos, Madrid
With 50 percent Tempranillo and 50 percent Garnacha grapes, this wine presents dark ruby in color with luscious purple highlights. These two varietals marry exceeding well with one another, producing an earthy, full-bodied wine. Its nose is one of raspberries, blackberries, and plum. Perfect with your favorite charcuterie, this wine seems made for a tapas bar, calling out for you to bring your best olives and cheeses. However, it works well as an accompaniment to heartier fare such as barbequed spare ribs or roast lamb.
2005 Magana Dignus, Navarra DO
Grown close to Spain’s rioja region, this is a wine made from grape vines in some cases more than 30 years in age, and that foundation shows in this blend of 50 percent Tempranillo, 25 percent Cabernet Sauvignon and 25 percent Merlot. The Magana Dignus is grown in a unique microclimate that makes darker, beefier wines than others grown in Navarra. It is a complex wine with spicy, cherry and dark berry fragrances and succulent, fruit-forward berry flavors. Its nose is intense and bright with a bit of jam. In the mouth, it’s silky with good quality tannins and a wonderful long, clean finish. Again, we have a voluptuous Spanish wine that is ready for your hearty appetizers as much as your tournedos of venison.
