2006 Bodegas Alejandro Fernandez Dehesa la Granja Vino de la Tierra de Zamora Tempranillo
320 acres of old-clone Tempranillo from Pesquera. Fermentation in oak barriques, aged 2 yrs in the barrel and 2 in the bottle before release
One hundred percent Tempranillo from the Pesquera clones planted in 1998. Purity of fruit accompanies concentrated texture and weight, with excellent balance and expression enhanced by two years in bottle prior to release.
Tempranillo pairs with all kinds of food because it’s savory. The regional Spanish cuisine includes roasted vegetables and cured meats like the lusty Jamón Iberico de Bellota. And it’s true, Tempranillo pairs very well with the local cuisine but it works well with all kinds of cuisine. Try with these:
Lasagna, Pizza and dishes with tomato-based sauces
Grits, Polenta and dishes with corn as a major ingredient
Mexican food such as tacos, nachos, burritos and chile rellenos