Did you ever open a nice bottle of wine and find it was just still to young to drink?
You can be forgiven for not waiting! We’ve all been there.
This is why it is always a good idea to buy extra bottles, so as to be able to taste an age-able wine over a few years to mark its evolution. And, if you do open a wine too young, it is easy enough to simply allow it time to breathe for a few hours, as this will help it to open up.
Gran Reserva red wines from Rioja, Spain must be aged for a minimum of two years in oak cask and 3 years in bottle by law before they can be sold. And, while this is the minimum standard of aging, many winemakers give the wines even more time to develop because these are always among their best offerings and they take pride in maturing them properly before releasing to consumers.
Often, the newest vintage of a Gran Reserva is already ten years old when its released, making the wine far more approachable and ready to drink when you buy it!
And, these are wines that are still able to age for several more years after release!
La Rioja Alta began its winemaking heritage Spain’s most famous winemaking region way back in 1890, when five families combined their vineyards to create one company. 125 years later, this is one of the most reputable estates in all of Spain; managing all of their own vineyards, are in the process of converting all of their production to organic and, they even make their own wine barrels!
At Bodega, we have carried the wines of this consistently superb estate since our inception and we are continually impressed with the quality wines they offer each and every vintage.
The 2011 Gran Reserva is no exception. The main grape here is Tempranillo, the flagship red variety that has made this region famous and it is perfectly ripened in this wine.
Great Rioja reds combine wonderful fruit aromas and flavors with the oak they are aged in to make unique wines that are great with food or on their own. The best Riojas also have an earthy quality to their nose and palate. The 2011 “904” shows hints of earth under the pronounced, red fruit characteristics and it really sets this wine apart. It has a little bit of everything going on: ripe tannins, balanced acidity, hints of strawberry and deep cherry.
This is a wine that can age a few more years and will go well with traditional Spanish tapas, like chorizo and dried figs. (See recipe below)
92 points Wine Spectator
(adapted from Barcelona Restaurant, Fairfield, CT) and (A La Claudia.com)
Bake one pound of fresh Chorizo sausage in a 350 degree oven for 15 to 20 minutes until just barely cooked through.
Sauté one small shallot in two tablespoons of olive oil for two minutes and then add three cloves of minced garlic; lower heat and sauté for another two minutes.
Turn off before garlic or onions gain any color.
Let chorizo cool slightly so the juices matriculate, then slice into one inch slices.
Add chorizo and any juices left behind to garlic and onions and sauté over low heat for a few minutes.
Add to that pan, 1/4 C. sugar, 1/2 C. red wine and 1/2 C. sherry vinegar, one cinnamon stick, a pinch of shaved nutmeg and one cup dried, Mission Figs, cut in half the long way (or any dried figs you can find).
Reduce this all down over low heat for 20 minutes and serve.