This lovely bottle of Spanish wine from the Castille and Leon area is a blend of Temperanillo, Cabernet Sauvignon and Syrah. It is a deep and complex. It would stand up very nicely to a big hunk of grilled steak but I chose to pair it with Balsamic Braised Chicken. I was pleasantly surprised.
- Allison of AdVINEtures declares Ribera del Duero: Spain’s Rising Star.
- Co-host Lynn of Savor the Harvest introduces us to Unconventional in Castilla y Leon – Ismael Gozalo and MicroBio Wines.
- Camilla of Culinary Adventures with Camilla pairs Patatas a lo Pobre + Losada Bierzo 2017.
- Steve of Children of the Grape explores Hemingway and the Plains of Spain.
- Wendy of A Day in the Life on the Farm explains why Abadia Retuerta Seleccion Especial is indeed a Special Selection.
- Terri at Our Good Life is Exploring Castilla y Leon Through Wine and Food.
- David at Cooking Chat tempts us with his Steak Picado Recipe with Ribera del Duero Wine.
- Jeff of Food Wine Click! reveals A Different Take on Castilla y Leon.
- Martin of ENOFYLZ Wine Blog discusses Mesmerizing Mencia – The Star Grape of Bierzo; 2018 Raúl Pérez Ultreia St-Jacques.
- Lisa The Wine Chef reveals Castilla y Leon, Home of Spain’s Best Kept Secret: Wine, Dine and Stay in an Luxe 12th Century Abbey Overlooking World-Class Vineyards.
- Robin at Crushed Grape Chronicles shares Rueda and Verdejo Just Keep Rolling with the #1 White Wine in Spain!
- Nicole at Somm's Table tells us about A Phenomenal Feast at Emilio Moro.
- Linda at My Full Wine Glass discusses Rueda Verdejo – A Crisp White Alternative to Sauvignon Blanc.
- Susannah at Avvinare is Exploring Rueda’s Signature Grape, Verdejo.
- Lauren at The Swirling Dervish shares Dominio del Pidio Albillo: Tasting an Unusual Spanish White Wine in Miami.
- Gwendolyn at Wine Predator posts Cristina Forner Leads Marques de Cacerés: Her Verdejo from Rueda with Barbacoa Tacos.
Having no previous knowledge of this area and it's wines I really wasn't sure what to expect nor what to pair with it. The wine was not overly expensive but was more than I normally spend for a wine to have with a weeknight dinner costing about $30.
I read several articles about this wine while trying to decide what meal I would like to make to pair with it. I was making a recipe for Chicken Braised in Balsamic Vinegar and thought that it might make a nice pairing with this Cabernet/Temperanillo blend.
Was it a perfect pairing? No. Was it a reasonably good pairing? I believe so. The wine is fruity with hints of dark chocolate. It stood up well to the richness of the dish and the sweet tartness of the vinegar. I will be sharing the recipe on this blog on April 8th and you will want to come back for it because it is a wonderfully comforting dish that I'm sure you will enjoy.
This bottle of Special Select wine is truly special. It is my kind of wine....deep, dark, and smooth. My husband and I enjoyed the rest of the bottle after dinner and both agreed that while it was food friendly, food is definitely not needed to enjoy this bottle.