Served With: Pollo con Higos (recipe here)Five Things: cherry, oak, earthy, finesse, French terroir
COO: La Rioja, Spain
Notes: This wine surprised me -- I poured it, gave it a swirl and let it sit out for a bit while finishing the cooking. When I came back to it -- to take notes -- and finally took a sip, I had to look at the bottle again to make sure I hadn't opened a French wine in error. Nope, it was a Tempranillo from Rioja. In an ironically synergistic moment, we matched it with a slow-braised recipe that was almost French (with an Espagnole sauce) by-the-way of Spain (figs and annatto rice).
Rating: Very Good
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