In a tasting of new Spanish arrivals, this tidy Rioja passed the ‘drinkability’ test with flying colours and was the first empty bottle on the table. And at this price, it won’t be the last.
For less than ten bucks this is a cracking wine, for twice that price it’s a cracking wine. Lots to love here with a solid structure and ripe fruit featuring buckets of red berries. We talk a lot about ‘go-to’ wines here at the ‘Fo and this is a good example of why - it’s easy to drink, has plenty of interest and will pair comfortably with a range of dishes.
There’s good reason why tempranillo and wines from Rioja are finding favour here in Australia and in case you’re yet to experience the spoils of the Spanish sunshine - this is a very good place to start. A genuine crowd pleaser.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 10% Graciano, 20% Grenache, 70% Tempranillo
- Serving Temp.
Founded in 1890 by Don Lorenzo Fernandez de Manzanos, the Finca Manazanos winery is a producer whose wines are a reflection of the land they come from. As they say, "Each bottle leaving the winery relies on 120 years of experience." And with over 120 years of experience, the collaboration range "Mas De Victor" is an exemplary line of true Spanish wines.
Jack doesn't live here - Tempranillo does. It makes Jack its bitch. Tempranillo may be relatively new on the scene in Australia, but it's as widespread in Spain as Shiraz is in Australia. Rioja have strict regulations on wines classified by the region, and require the wine to be certain lengths of time in barrel and then in bottle, and allows the producer to classify based on these restrictions as: Joven (none to limited oak contact), Crianza (intermediate oak and bottle age) and Reserva (extended oak/bottle aging). The time spent in oak is generally judged based on fruit intensity, but the one thing you will find is that quality is pretty impressive across the board, from crunchy young Joven to luscious Crianza to blockbuster Reserva. Welcome to the vinous heartland of Spain. It smells and tastes amazing.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1/2 cup (125ml) dry white wine
- 1/2 tsp saffron threads
- 1 tbs olive oil
- 1 Spanish onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, halved, seeded, finely chopped
- 2 tsp mild Spanish paprika
- 1 cup (200g) medium grain rice (such as calrose)
- 2 cups (500ml) chicken or seafood stock
- 12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
- 2 squid hoods, cleaned, cut into 1cm-thick rings
- 12 (about 1kg) black mussels, scrubbed, debearded
- 1kg clams
- 1 cup (150g) frozen peas
- 1/4 cup coarsely chopped flat-leaf parsley
- Lemon wedges, to serve
- Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
- Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring until onion softens.
- Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, until rice is almost tender.
- Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, until prawns change colour and mussels and clams open.
- Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...