A superb Ribera del Duero Tempranillo. from family-owned, quality-focused producer Callejo. Don’t mind me getting wine nerdy for a minute - 100% Tempranillo (Tinto Fino) from high-altitude sites (850 metres!) bring freshness and clay soil brings a firmness to the palate and richness to the fruit. Huge amounts of TLC in the vineyard and winery. You’ll be drinking restaurant-quality wine at home with this one. – Beth, Mofo Wine Buyer.
The case could be made that, for the most honest expressions of tempranillo in Spain, you should look to Ribera del Duero, rather than Rioja. The reasoning is that top-tier Rioja tends to be oak-drenched, aged and complex, but that it somewhat smothers the character of the grape in all those fireworks. Ribera wines, on the other hand, tend towards a slightly brighter, fresher and less worked style, letting the jubilant red-fruited fun of the grape shine through. This is plush and ballsy, with cherries and plums topped with crackles of cinnamon, nutmeg and black pepper spiciness. You’d scarcely notice if you didn’t have this with food - there’s more than enough flavour to take centre stage.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Ribera del Duero
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Tempranillo
- Serving Temp.
Ribera del Duero
I think of this as the deeper, darker brother to Rioja - same grapes, so close, and yet so different. It's like Barolo vs Barbaresco in a lot of ways... make up your own mind!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.