We’re welcoming spring with open arms and a side of Diego de Lemos Mencía. Similar to the blooming spring flowers, this wine has a vivid ruby and purple color. On the nose you get hints of cherries, berries, licorice, and spices. This Mencía leaves the palate with a young and vibrant finish. #BodegaPincelo
Chorizo and chicken Paella, before and after the class has devoured it. Use bomba rice for the best texture, saffron and smoked paprika for that iconic Spanish flavor. Everyone fought over the socarrat - the crusty, crispy bottom layer of the paella that becomes caramelized when it cooks. Served this with a 2011 Carlos Serres Reserva Rioja, perfect pairing wine creds to @vdvneedham@vinodivino_wine
We will be hosting our first Fireside Friday series THIS Friday!! Bring a picnic to pair with our delicious wines and enjoy fireside as we kick off Spring & the weekend the right way 5-8 p.m. (live music by Taylor Murphy)
Wednesday wine review- Emilio Moro "Malleolus" Tempranillo from Ribera Del Duero. I first had this wine at @chefjosesalazar 's fantastic restaurant, Mita's in Cincinnati, OH. It had positive first impression, the spice was there but the silkiness of the wine gave it a bit of a mild feel. It was excellent paired with the grilled shishito peppers and paella. Ive had this wine about 5 times since then, and I've always enjoyed the balance and complexity. Plenty of fruit and spice up front with a smooth pleasant finish. I do tend to prefer Tempranillo from Ribera Del Duero, as I find them a bit more interesting and balanced versus some from the hit and miss Rioja region (no disrespect, there are very good wines from Rioja). I highly recommend this bottle paired with spicy Latin American or Spanish dishes, or with seafood. Oh and it you are in Cincinnati, definitely make a stop at Mita's. .