Tempranillo wines are perhaps one of the most food-friendly wines around. Why? Because of their bright fruit and earthy flavors, firm tannins and balanced acid levels.
We have approximately 20 acres of Tempranillo planted at our Estate vineyards producing 3-5 various styles of Tempranillo each year. This past week our 2008 Tempranillo, a lighter, less tannic style of Tempranillo, was released in our Tasting Room. For fuller-bodied styles try our 2006 Estate and 2005 Reserve Tempranillos. Both styles lend themselves perfectly to food pairing. Here are some food pairing suggestions for our signature varietal:
An easy tip to remember in food and wine pairing is that the food from the region typically compliments the wine from the region (e.i. sangiovese and spaghetti). The same goes for Tempranillo. It can hold up to Spanish style dishes (paella, tapas, chorizo) and other strongly flavored foods. Earl Jones discovered Tempranillo enhanced the spicy meats and peppery foods he enjoyed and t…
The 17th annual Wine Press Northwest Platinum Judging results are in!
530 entries were judged over October 26th to 28th at the Clover Island Inn, which overlooks the Columbia River in Kennewick, Wash.
Double Platinum, 2015 Grenache Rosé Earl Jones and his crew at Abacela in Oregon’s Umpqua Valley just keep cranking out winner after winner. This is simply a great rosé with enticing floral notes, precise, lively red-toned fruit that sports a jaunty red licorice note and puts tons of flavor in the mouth. Its lingering finish closes with a great balance of acid. Try it with a festive meal that includes turkey, ham or pork as a refreshing change from the hefty reds that usually dominate holiday meals.
Platinum, 2015 Muscat Known best for its muscular reds and lean, clean Albariño, Abacela shows its versatility with this sweet, appealing wine made from Early Muscat (75%) and Muscat Blanc à Petits Grains. Harvested at only 22.5 Brix, it displays honeysuckle, lively acidity, nice spice notes, tro…
In recent years, Andrew Wenzl’s work with Grenache has earned considerable praise — whether it be his stunning rosé or the Barrel Select program. The transition from vineyard to cellar in 2014 began Oct. 7 at the ripeness level of 25 Brix, which seems to be customary for standalone bottlings of this Rhône variety.
The 100% neutral French oak program keeps the focus on juicy aromas and flavors of plum, boysenberry and pomegranate with sweet herbs and a remarkable mouth feel. Its finish of blackberry and Montmorency cherry extends.
Indeed, the Jones family’s Fault Line Vineyards continue to serve as a Southern Oregon talisman for Iberian Peninsula grape varieties.
The 2013 Garnacha earned a gold medal at the 2016 Oregon Wine Competition. This year, the 2014 already is generating headlines, starting with a double gold at the 2017 San Francisco Chronicle.