San Vicente Rioja 2013
- Textured, savoury
“San Vicente are a family producer and have been making wine since the early 1800s. They’re into their 5th generation now so they know what they’re doing. There are wild raspberries and blackberries, and now it has been opened for a while it’s full of cinnamon and sandalwood and there’s tobacco and dark chocolate – this is just sexy wine. It’s really sexy wine.” – Min, Mofo Wine Broker
“This is important: it has 99 points. So overall it has been given 96, 98 and 99 points. It’s a full-bodied wine, so anybody who enjoys grenache and shiraz will do well. Have it with some lamb, with lots of garlic and rosemary and you could even have it after dinner smoking your cigar. Do what you want. Get onto it.”
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
- 100% Tempranillo
- Serving Temp.
Rioja! The homeland of Tempranillo! 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...
Spanish beef and pearl barley paella
- 600 g beef blade (steak or roast), trimmed of fat, 2cm diced
- 1 tbsp smoked paprika
- 4 silverbeet stems, finely diced
- 1 red capsicum, finely diced
- 1 green capsicum, finely diced
- ½ cup pearl barley
- 1 head garlic, sliced in half horizontally
- 6 sprigs thyme
- 1 pinch saffron, soaked in 1 tbsp hot water
- 500 ml salt reduced beef stock
- 1 bunch silverbeet leaves, shredded
- Drizzle oil over beef in a bowl and toss to coat. Place a 30cm paella pan, frying pan or cast iron casserole dish over high heat and brown beef. Add paprika and stir to coat the beef.
- Add diced silverbeet stems, capsicum, pearl barley, garlic, thyme, saffron and stock and bring to the boil, reduce heat to low, cover and simmer for 45 minutes or until beef and pearl barley are tender. If liquid reduces too much add a little water to keep the beef moist.
- Add shredded silverbeet leaves in the last 2 minutes of cooking, or steam separately and serve paella on top of silverbeet.