On October 6, Drink Ribera, Drink Spain was held at the Union Square Lounge in New York City. This below-street-level space was chicly dark, lit only by the flicker of candles and the soft flames of an oval-shaped fireplace set into a rough-textured wall. The event focused on red wines from Ribera del Duero, a region in central Spain where vineyards are planted on the hilly terrain along the Duero River.
Ribera del Duero wines are primarily based on the Tempranillo grape, the same grape used in red Rioja wine. Many of the wines are aged in oak barrels and later in the bottle. These are light to medium bodied wines, richly layered with tart cherry flavors and leather aromas on the nose. Their relatively high acidity makes them good matches to many foods. It was easy to appreciate Ribera del Duero’s food-friendly style at the event, because Spanish cheeses including Manchego, Marcona almonds, and thin slices of fine ham, were served.
Wine lovers bellied up to the bar to order tastes of the more than 30 wines being poured. These included eight magnums (double size bottles) that had been opened for the occasion. I enjoyed many of the wines, including: 2004 Bodegas Surco Valdrinal Crianza, which had pretty rose aromas; 2004 Bodegas Valduero Reserva, which had an herbal, eucalyptus nose and grippy tannins; 2004 Bodegas Arrocal Seleccion; and 2006 Bodega COOP “Santa Ana” Aventino Roble.
I was impressed by the consistently high quality of the wine. It’s always amazing that so many wines from the same region, same vintage, and same grape can be so very different. Some of them were lighter, some had more tannins, and the aromas from the glass ranged from licorice to caramel to Calvin Klein perfume circa 1989. Next time you want a taste of Spain, try picking up a bottle from Ribera del Duero.
Tip: In Manhattan PJ Wine at 4898 Broadway has a broad selection of Ribera del Duero wines.
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