Tempranillo Tuesdays (or maybe Thursdays)
Thanksgiving is over and it’s back to the grind for most folks, yours truly included, to the daily ritual which for this particular blogger is to amble out to the winery, toy with Cabernet and Tempranillo blends (which I should do more of) and this week at least get my act in gear re: Tempranillo Tuesdays or Thursdays. I need to choose two Spanish tapas dishes to pair with the first night’s wine, come up with some sort of scoring system that’s not utterly confusing (I mean really, what is the difference between a 91 and a 92 point wine… tell me please!) so I’m thinking about a star system (i.e. 1 star sucks and 5 stars means get the hell out of my way while I run to the store to wipe out my hard earned cash). I want this little experiment to include folks from within and without the industry so in any given week there will be winemakers, restaurateurs, sommeliers, serious and not so serious wine tasters and whoever else happens to show up. When I met my fiancé, I stupidly assumed that she knew what I was talking about when we were drinking wine. Now ya gotta understand, she’s a foodie, but she was completely perplexed when I started going on and on about white pepper and boysenberry fusion in wine and it finally clicked that most folks, probably some of my readers too, are equally intimidated or perplexed by wine-speak and inaccessible scoring systems and would just like someone whose not a pompous snob to tell them what they think of a wine in somewhat clearer terms. That’s why I feel its so important to include in these weekly tastings inexperienced wine tasters– inexperienced incidentally does not mean disinterested, a common misconception in my trade. Most wine professionals were just as confused by wine-speak at one time. Twenty years ago, I knew there were two types of wine (well, three types since my parents drank Châteauneuf-du-Pape) red and white. When I read wine notes like ” it has aromas of warm wet gravel” my reaction was something akin to: “as opposed to what? cold pond gravel….” So here we are twenty or so years later and I still don’t know what warm wet gravel tastes like, do you? I think not … I can just see it now, telling my friends:
Me: ”Hey guys, this wine has aromas of lychee nut and warm wet
gravel”
Them: “Sure Stew, whatyever you say.”
Me: “I swear I’m serious and Ill prove it to you– just give me a
moment to heat up some water and get some gravel out of
the goldfish bowl…”
All kidding aside, I’m looking forward to getting this weekly tasting program under way. I hope you are too.
Please, not another boring Thanksgiving wine…
Lately I’ve been hearing alot of talk about what wines go best with Thanksgiving dinner and I gotta say that for most folks Tempranillo is not the first wine that comes to mind, but it should be. I mean, yeah, you could go out and get a Pinot which works most of the time especially if its a fruity style or even a Syrah in some cases. Heck, lots of people think Chardonnay goes great with turkey (though I think they’re insane- lets get real, Chardonnay with stuffing and cranberries… YUK!). Tempranillo on the other hand is a match made in heaven. Roast turkey and Tempranillo were made for each other. Think about it, cranberries were paired with turkies for a reason- they bring out the richness of the meat. Tempranillo has berries, mostly red berries and lots of them. It also has good acidity which is very important to cut through the rich oily textures of roasted meats and gravy. Remember, the wine is supposed to elevate the flavors of each bite and a good pairing also brings out the juiciness of the wine. If all a wine does is wash down the food, well… that’s what water is for, which is cheaper and you should have it at the table anyway.
Where is TryTempranillo going…
Now that Crush 2009 is finally over and I can finally move my arm again, albeit very slowly due to shoulder surgery (and thus can type), I can get back to posting on this site. Over the last couple of weeks whilst stuck in the house recuperating, I’ve had the chance to figure out a little bit on where I want to go with this blog. Most folks at wine tastings that I attend both as a pouring winemaker and those in which I am a casual participant are unfamiliar with Spanish varietal wines…
Taster: “What kind of wine is that?”
Me: “It’s a Tempranillo.”
Taster: “Is that a grape?”
Anyway you get the picture. So I’ve decide that TryTempranillo needs to start off with a tasting and food pairing focus. Beginning this December I will be conducting a weekly Tempranillo wine tasting at my home and pairing the wines to a couple Tapas dishes (Spanish small plates to share among diners) that I’ll be making. There will be a panel of tasters each week- generally about 6-8 of us- and we’ll blog about the experience. You see, different people have different tastes so I want this blog to reflect that. If everybody at the tasting agrees that the wine of the night is awesome, then great; but if it sucks we’ll say so too.
For the record. I’ll be buying the wines and the food. I won’t be pouring Sunfire’s wines. Since Tempranillo is relatively new to wine lovers in this country, my intent is to offer you, my readers, the chance to become more familiar with this amazing grape and to get some sense of where you can fit this wine into your lifestyle. This is meant to be a conversation so I also hope that you will try some of these wines yourself and post your own tasting notes and comments on this blog. I’ll probably twitter about the tastings too- if I can figure out how to. I’m a pretty good taster and winemaker but technology befuddles me 
