The Good Wine Guru » Rioja

Montecillo Rioja Crianza 2007

George — Tue, 05 Apr 2011 16:00:28 +0000

Varietal: Tempranillo
Region: Rioja – Spain
Cost: $13

Winemaker’s Notes: Garnet red color with intense fruit aromas that pairs well with any meat dish.

My Review: I enjoyed the 2003 Montecillo Rioja Reserva so much that I didn’t want to wait too long before opening up this bottle. I’m glad I didn’t.

Since it was an absolutely gorgeous Monday here in Richmond, Virginia, my wife and I decided to grill out on the deck and enjoy the weather and some wine. I stopped by a local shop on my way home and picked up a New York Strip Steak and a Lobster tail – that’s right, we went surf n’ turf for dinner. The steak and lobster grilled, some risotto with parmesan cheese whipped up to go with it, and the bottle of wine opened and we were ready for dinner.

The wine was a nice dark garnet color in the glass – not as dark as the 2003 Reserva, but certainly not light by any stretch of the imagination. The aromas of fruit, noticeably plum and berry lead nicely into a wine that balanced good flavors of cherry and plum with a hint of cedar on the finish. Again, not as woody as the 2003, and in a blind tasting I think it would be easy to pick which wine was older, but not a wine that anybody would call fruity by any stretch.

Paired with the steak, lobster, and risotto, it was very enjoyable, and probably a better pairing than the Reserva would have been given the lobster’s more delicate nature. Even after the food was gone it was nice to sip on, with just enough fruit on the palate to make sure you didn’t have to demand food with it.

Of the two Montecillo wines I’ve had in the recent weeks, I’d have to say that the 2003 Reserva was my favorite. However, that is in no ways a condemnation of the 2007, and I would still recommend it, especially if you prefer a wine with a bit more fruit on it. If you can’t find the wine at your local store, you can follow this link and have some shipped to you directly.

Montecillo Rioja Reserva 2003

George — Mon, 28 Mar 2011 16:00:04 +0000

Varietal: Tempranillo
Region: Rioja – Spain
Cost: $18

Winemaker’s Notes: A deep red in color with bright flavors of ripe berries and oak that will pair with duck, any red meats, and roasted vegetables.

My Review: A few weeks ago a pair of bottles showed up to my office. Whereas most samples I get have at least some tasting notes, if not a letter from the winemaker/vineyard owner/head of marketing letting me know something about the wine that might not be in the tasting notes, the two bottles of Montecillo (one the 2003 Reserva, another to be reviewed later), had nothing. In fact I took a moment to look over the shipping label to make sure that they were in fact intended for me.

Knowing what I know now, I would have at least kept the 2003 Reserva anyways.

The 2003 Montecillo Rioja Reserva was a lovely dark red in the glass, with subtle and smooth aromas of berry and spice on the nose. In the mouth, bright berries were quickly tempered with a smooth oak finish that lent body to the wine and made it a great pairing for what may have been the most perfect steak I have ever cooked. I’m just saying.

I think it’s fair to say that over my last few years of writing this site I’ve made no secret of my continuing fondness for Spanish wines, and the 2003 Montecillo Rioja Reserva is just another example of why I enjoy them so much. If you’re looking for something to pair with your next steak dinner, I definitely recommend this wine both because of it being a good pairing, and for it being a good price. If you can’t find the wine near you, follow this link and have it shipped directly to you.

Campo Viejo Crianza Tempranillo 2006

George — Tue, 22 Jun 2010 16:00:37 +0000

Varietal: Tempranillo
Region: Spain – Rioja
Cost: $10

Vanilla and cherry on the nose with crushed fruit on the palate. Pairs well with roasted chicken and grilled meats.

Recommendations: I’m a big fan of Spanish wine, Tempranillo in particular, so I was looking forward to this wine when it showed up at my office. My wife and I took the bottle with us when we headed up to visit our parents in Northern Virginia for the Father’s Day weekend, knowing that we would all be having dinner together – and I was tired of my father picking on me for not sharing some of the samples I get.

On Saturday we opened the bottle during a dinner of grilled chicken and beef tenderloin with roasted potatoes. The wine was lighter than I was expecting, and it was a good pairing for the beef tenderloin, but it did somewhat overwhelm the chicken for me, but that might be because the chicken wasn’t very heavily seasoned.

Flavors of crushed red fruit were prevalent with a bit of cherry on the nose, all of which went well with the aromas and flavors of the grilled meat. That being said, I wasn’t blown away by this wine. That’s not to say I didn’t like it, but I think I wanted more out of it and it just didn’t deliver. Now, for $10 it’s a great value wine that will give you a wide range of pairings and is easy to drink by itself, but if you’re looking for a Tempranillo to pair with bold grilled foods that will hold up well…this isn’t it.

Not bad, worth the price, but nothing to get worked up over.

Burgo Viejo Crianza Rioja 2005

George — Mon, 12 Apr 2010 16:00:44 +0000

Varietal: Rioja (90% Tempranillo; 10% Graciano)
Region: Spain
Cost: $11

Ruby red color with notes of violet. Flavors of black fruit, vanilla, and coconut. Pairs well with cheese and red meat.

Recommendations: This wine is a perfect example of wine you listen to your wine guy. While attending the Friday tasting held by The Wine Cellar, the manager recommended the Burgo Viejo, knowing that my wife and I are fans of Spanish wine. Let your wine store know your palate and they will find great wines for you.

It didn’t take us long to get the bottle open once we got home, deciding to pair it with the pork tenderloins we had been marinading for two days in bourbon (ask me for that marinade some time – it’s awesome). Great jammy flavors of black fruit were readily evident on the palate, with a nice smooth finish that belied the 13.5% alcohol.

With the tenderloin it did a great job of bringing out the grilled flavors of the meat while still letting the pork shine through. The only down side to this wine was that the bottle wasn’t bigger, but it’s definitely one that I would recommend picking up if you’re a fan of Spanish wine…or if you’re not.

Bodegas Bilbainas Vina Zaco Rioja 2006

George — Tue, 30 Mar 2010 16:00:16 +0000

Varietal: Rioja
Region: Spain
Cost: $21

Dark color with aromas of crushed red berries, anise, and sandalwood. Fruit, nut, and spice flavors in the mouth will pair well with meats, Mediterranean food, savory pasta dishes, and world class cheeses.

Recommendations: I have a confession to make, a mea culpa if you will. I was a bad wine writer and drank a bottle of this several months before and dropped the ball by not writing about it. That’s why I was so thrilled when the International Wine of the Month Club sent me a bottle to try out. Redemption, thy name is wine.

I’ve always been a fan of dark wines, and the Vina Zaco Rioja is certainly that. Crushed fruit on the nose lead into great flavors of dark fruit and spice that paired well with a dinner of slow cooked beef roast with potatoes, carrots, and onions in au jus.

As far as versatile wines go, this is certainly one to keep in mind. It pairs well with a lot of different foods or is great just on its own. It’s at a good price point (and I’ve often seen it on sale at stores), and even received a 90 point rating from Wine Spectator for those that put stock in those things. The only problem you’ll have with this wine is deciding whether to enjoy it with food or by itself. If only all decisions in life were so hard.

The Foodie Guide to Pairing Wine and Cheese

George — Wed, 18 Nov 2009 17:00:47 +0000

By: Sara Kahn, Founder of The Cheese Ambassador.

Whether you are hosting a soiree or a casual get-together this holiday, your mission is to provide your guests with warm hospitality, lively conversation and a delectable spread of food and drink. Whether the menu is complicated or simple it better be delicious. Serving a sumptuous gourmet cheese course is perfect as a starter or centerpiece of the meal. Not only is the preparation simple (no cooking!) but more importantly, your guests will enjoy discovering and savoring new favorites. As a wine lover, you want to impress with the right pairings but the overwhelming selections of wine and cheese can make your head spin. Relax. There are no hard and fast rules when it comes to choosing the right combinations of cheese and wine. Just keep in mind a few simple considerations.

A cheese course is about observing and enjoying contrasting and complementary flavors. For a foolproof gourmet cheese course, select 3 – 5 cheeses that vary in texture and flavor. Add some crusty bread, fresh or dried fruit, olives and nuts and voila!

Remember, wines are meant to cleanse the palate, wash away the tongue-coating richness of the cheese and prepare your mouth for the next delicious bite. It’s important that your selections don’t overwhelm the cheese and vice versa. Essentially, you’ll want to match wine and cheese of the same intensity level. Just remember “like for like”.

Take a look at the gourmet cheese categories and wine recommendations below for guidance. You’ll see how easy it is to serve an elegant wine and cheese course. For best results, just add friends and family.

Fresh – These cheeses are not aged and usually are white and light in flavor, smooth and sometimes tangy. Try chevre (goat cheese), feta and smoked mozzarella.
Beverage Pairings – Acidic white wines stand up to the tang and milky flavors of fresh cheese. Try a Viognier or a lightly oaked Chardonnay with French goat cheese, Boutari (a white Greek wine produced on the island of Santorini) with Greek Feta and Pinot Grigio with mozzarella.

Bloomy – Encased in a whitish, edible rind, bloomy gourmet cheeses are often velvety, gooey with a mild flavor. Add Brie, Camembert or Pierre-Robert to the cheese board for a decadent treat.
Beverage Pairings – Seek out a carbonated beverage to refresh the mouth from the rich and creamy flavors. Traditionally, bloomy cheeses are served with French Champagne but also try Cava from Spain and Prosecco from Italy.

Washed Rind – During the aging process, washed-rind cheeses are usually bathed in a brine or washed with liquor such as wine, beer or a spirits. It’s this brining process that gives the cheese an aromatic quality. Almost all have orange or reddish hued rinds. Not mild and not sharp, washed rind cheeses are full-flavored. Give Taleggio, Drunken Goat, and Epoisses a taste.
Beverage Pairings – The fruity and tannic flavors of red wines work well with the stronger flavors of washed rind cheeses. Try Italian reds such as Barolo and Brunello di Montalcino with Taleggio, a Spanish Rioja with the Drunken Goat and a Cabernet Sauvignon with Epoisses.

Semisoft – These supple cheeses are rich, creamy with stronger flavors. Fontina is herbal and nutty while Morbier offers sweetness with greater pungency.
Beverage Pairings – Sample these with light and fruity reds such as a Pinot Noir or fruity whites such as Sancerre.

Firm – Typically, firm cheeses are still pliable and packed with flavor. The best are a bit crumbly and aged for robust, nutty goodness. Cheddar, Gouda and Gruyere are crowd pleasers.
Beverage Pairings – A pint of English ale is the traditional beverage of choice for Cheddar but a Sauvignon Blanc is complex enough to complement. Gouda is great with a Syrah/Shiraz and drink Beaujolais with Gruyere.

Hard – Hard cheeses are dry, crumbly and aged for intensity. Piave, Parmigiano-Reggiano and Aged Comte boast salty, caramelized, nutty flavors.
Beverage Pairings – You’ll find hearty wines can hold their own against these cheeses. Try a Barbera or Chianti with the Piave and Parmigiano and Merlot with the Comte.

Blue – The bluish-green veins give blue cheese its punch. Listed from strong to strongest in pungency are creamy Gorgonzola, nutty Stilton and salty Roquefort.
Beverage Pairings – Intense gourmet cheeses like blues can be tamed with sweet dessert wines, liqueurs and even a fruity beer. Port and sherry are traditional blue libations. For a unique treat, try a raspberry flavored beer like Belgian Lambic (look for Lindeman’s Framboise). All can be savored while lingering over dessert.

About Sara Kahn
Even though her passion for gourmet cheese was undying, Sara Kahn found shopping for it to be overwhelming, time consuming and confusing. She established The Cheese Ambassador to offer a simple way to select and serve the world’s finest cheeses. Their cheese gift baskets provide the perfect combination of exquisite cheese along with a comprehensive cheese course guide, enjoying gourmet cheese is now a deliciously enriching experience.

Marques de Caceres Rioja 2007

George — Fri, 19 Jun 2009 16:59:34 +0000

Varietal: Rioja (white)
Region: Spain
Cost: $8

A dry white wine with a crisp finish and slight acidity. Aromas of almond and wildflower on the nose go well with the flavors and allow this wine to pair well with chicken, pork, seafood or on the deck.

Recommendations: As fans of the more traditional red rioja, my wife and I were intrigued when we saw this at our local grocer. For the price alone we figured it was worth it, and I can say that his light to medium bodied white is certainly worth every inexpensive penny.

Paired with some fish, this Spanish white did a great job of adding acid to the meal without being overpowering. The light, crisp flavors were refreshing and were great during and after the meal. As I’m always on the look-out for a table wine, this one has certainly made it onto the list. If you’re a fan of rioja, give this one a try. If you’ve never tried rioja before and are looking for an alternative to chardonnay and pinot grigio for seafood, definitely give this wine a try.