Winston winery benefits from recent trip to Spanish vineyards October, 12 2011; By Ryan Imondi, The News-Review A wine-centric tour of northern Spain may help Douglas County's wine industry flourish, according to some who made the trip.
A group eight wine producers, educators and enthusiasts recently traveled to the Ribera del Duero region as part of a cultural exchange with Roseburg sister city Aranda de Duero.
Besides enjoying the cuisine and observing the culture, some who went hope to forge an alliance between the Umpqua Valley and one of Spain's noted wine-growing regions.
The regions have in common the tempranillo, a black grape that makes full-bodied red wines.
For centuries the grape was confined to Spain, but eventually was planted in small areas of California, Chile, Mexico and Australia.
Abacela winery owner Earl Jones became enamored with Spanish wines during a trip to Spain with his wife in the 1980s. He planted his first tempranillo grapes at his Winston-are…
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…
Vintner's Blend #16 Appellation: Umpqua Valley
The robust Spanish grape Tempranillo is the historic headliner at storied Abacela in Southern Oregon, and so it understandably makes up essentially half of this Mediterranean-style blend that calls upon 11 varieties. Syrah is the next grape up (21%) for winemaker Andrew Wenzl, who used it to create remarkable balance while toning down the tannins. There’s still ample grip, yet there’s an abundance of fruitiness to match. The nose features hints of black currant, cherry and lingonberry with touches of caramel corn and oregano. Inside, blackberry jam and bittersweet chocolate flavors are joined by tannins reminiscent of espresso grounds, which are led out by a raspberry cream finish.
Rated “Outstanding!” by Great Northwest Wine. (13.7% alc.) Price: $18 Cases produced: 2,486 Food pairings: Enjoy with anything pulled off the barbecue. Wine Press Northwest