Attributes:

Castillo de Fuendeyalon

Spain

Dry Red Table Wine

3 L

Food Matches:

This mountainous country possesses more vineyard land than any other country on earth, and ranks third in wine production after France and Italy. Spain is best known for its red Riojas and its Sherries, however other wines and regions are quickly gaining notoriety. Like France, Spain divides wine into categories; table wine at the bottom level and quality wine at the top, with a large emphasis on geographical origin. VdM (Vino de Mesa) is a basic table wine. VC (Vino Comarcal) wines are a level up. VdlT (Vino de la Tierra) refers to one of the country’s 25 distinct regions, and each wine possesses a local character. At the top level, only about fifty wines are considered DO (Denominacion de Origen). These wines come from the best-known regions and are the equivalent of France’s Appellation Contrôlée. DOC (Denominacion de Origen Calificada) is reserved for wines that adhere to the most stringent regulations. So far, Rioja is the only wine to gain the Calificada classification.

Attributes:

Bodegas Arzuaga Navarro

Ribera del Duero, Spain

Dry Red Table Wine

750 ML

2000: WineAdvocate Rating: 89

medium-bodied

deep

earthy, spicy

1995: Tastings Rating: 90

soft

medium-bodied

supple

stylish

oak

Food Matches:

a region in north central Spain (south of Rioja) known primarily for its Vega Sicilia but is now producing terrific wines from Tempranillo grapes.

Attributes:

Bodegas Ostatu

Rioja, Spain

Dry Red Table Wine

750 ML

2005: Tanzer Rating: 90

bright, clean, soft

deep

berry, blackberry, blueberry, herbal, licorice, mocha

sweet

2004: Tanzer Rating: 88

fresh

deep

berry, blackberry, raspberry, rose

sweet

2004: WineAdvocate Rating: 88

medium body

cherries, oak, smoke, spice

round, silky

2004: Tanzer Rating: 90

2003: WineAdvocate Rating: 89

powerful

2003: Tanzer Rating: 87

bright, fat

deep

tasty

black cherry, currant, earthy, smoky

sweet

2003: Tanzer Rating: 88

chewy

2003: WineSpectator Rating: 87

blackberry, chocolate, dried cherry, ripe fruit, smoke

Food Matches:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.