Skagit Food Co-op blog:

CV, the wine guy

Tempranillo Reserva 2008 & Tinto Negro Malbec

Anciano Tempranillo Reserva 2008 
Valdepeñas, Spain 
From the heart of Spain’s Valdepeñas region, which is two hours south of Madrid, comes Anciano, a classic take on Tempranillo, the region’s most significant varietal. Harvested and bottled in 2008, this wine is beginning its sixth year in the bottle, and will continue to age well. The wine was matured for at least twelve months in oak barriques* with varying toasting levels. Rather than altering the taste, you may notice the influence of oak on the wine’s soft, gentle texture. Dark red in color, with a delicate, medium body. A complex bouquet of flavors include boysenberry, blackberry, raspberry, and sweet tobacco. The flavor finishes clean with bright acidity and soft tannins. This will be fantastic with pork loin or lamb!

*oak barrique? What’s that? Barrique refers to a specific size and type of oak wine barrel. Barrique barrels are relatively small barrels, but not just any small barrels. Barriques are also known as Bordeaux barrels, because it was in Bordeaux that their shape and size was designed and developed. Barriques are relatively tall and have a capacity of  225 liters (59 gallons). For more information, visit this site.

Tinto Negro Malbec 2014
Mendoza, Argentina 
From Cruz de Piedra comes this “black wine” from Mendoza’s high altitude Uco Valley. At 3,000 feet, the Uco Valley terroir is nothing short of dominant in how it influences flavor. Starting in Mendoza, the fruit takes on more and more complexity as they climb higher and higher. At 3,000 feet, the days are consistently hot and the nights are consistently cool, which makes for very ripe, very plush fruit. The grapes struggle and ripen in the heat; the flavor develops during the cool nights. All of this gives Tinto Negro more grip. It has the darkness that you would expect from an Argentinean Malbec, with brighter notes of cherry, cassis, plum, and blackberry. Just enough acidity and tannins to balance out a hefty 14% alcohol content. This will be perfect with beef, naturally.

By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.