"W I N E M A K E R’ S N O T E S · The Fernández family has been passionate about winemaking for over four decades, during which they have created four iconic wineries that comprise patriarch Alejandro Fernández’s wine legacy: Tinto Pesquera, Condado de Haza, Dehesa La Granja and El Vínculo. Tinto Pesquera, the Grupo Pesquera’s flagship property, is known for producing some of the most sought-after Tempranillosin the world. Burgundy in colour with a dark violet rim, Tinto Pesquera’s Reserva contains notes of chocolate-covered cherries, red roses, toasted wood and anise. Rich and vibrant on the palate, with well-integrated tannins and a formidable finish, this wine has finesse and strength and is a wonderful example of the true elegance that can be obtained when Tempranillo is aged over time in bottle. 100% estate-owned Tempranillo ·
V I N T A G E · 2012 began with a cold and dry winter that gave way to an unusually arid spring. Enough rain fell in April, though, that the vines were released from the hydric stress sustained from the year before. May and June contained ideal temperatures for proper development of the vines, the prelude to a wonderfully hot and dry summer. August was slightly cooler than July, promoting an extended period of grape maturation and producing the perfect raw material at the time of harvest. While early-fall rains threatened the end of harvest in Ribera del Duero, the Pesquera team had already harvested all of their grapes by the time the rain began in the second week of October. "
Tempranillo is one of the most important grape varietals in all of Spain where you might also know it as Tinto Fino - like it is in Portugal. Most notably it is the leading grape of Rioja's red blend where it was traditionally quite an oaky and spicy red wine. In Ribera del Duero, it arguably, comes into its own as it doesn't see as much oak so that you can truly get to see its lively red fruit flavours.
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid. Rather choose wines with some sweetness, fruit or viscosity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.
Chilli heat is similar to umami-rich foods. They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.
Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.
These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.
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