Lamb Tagine with Apricot
Bold oak and firm tannins match braised lamb.
Ribera del Duero Tempranillo
Bold, oak-aged Tempranillo with power for grilled lamb and robust stews.
Body: fullAcidity: mediumTannin: highSweetness: dry Grape: Tempranillo Region: Castilla y León, Spain
About This Style
Ribera del Duero Tempranillo is a red built on Tempranillo from Castilla y León, Spain. Expect bold, oak-aged tempranillo with power for grilled lamb and robust stews.
Pairing Principles
- New oak vanilla mirrors char and smoke.
- Firm tannins handle lamb fat and rich sauces.
- Avoid: delicate white fish.
Signature Aromas
blackberrytobaccovanilla
Plays Nicely With
Argentine Chimichurri Steak
Power and vanilla notes complement charred beef.
Steer Clear Of
delicate white fish
Label Inspiration
Vega Sicilia Valbuena 5° 2018
Ribera del Duero, Spain • splurge
Blackberry, tobacco, and vanilla with polished tannins.
Featured Dishes
Argentine Chimichurri Steak
Power and vanilla notes complement charred beef.
Lamb Tagine with Apricot
Bold oak and firm tannins match braised lamb.
FAQ
- What foods pair best with Ribera del Duero Tempranillo?
- Ribera del Duero Tempranillo shines with Lamb Tagine with Apricot; its structure matches the dish without overpowering it.
- How should I serve Ribera del Duero Tempranillo?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Ribera del Duero Tempranillo?
- Skip it with delicate white fish—those pairings tend to clash with its structure.
Adjacent Styles
Rioja Reserva Tempranillo
Oak-aged red with savory spice and silky tannins tailor-made for saffron rice and braised lamb.
Napa Valley Cabernet Sauvignon
Ripe black fruit and firm tannin wrap around smoky, charred dishes.