Abadia Real Tempranillo

Abadia Real Tempranillo is a Spanish-style red from Massachusetts, made from Tempranillo, the grape behind Rioja and Ribera del Duero. The label gives no vintage, tasting notes or ABV, so the profile below describes what Tempranillo usually delivers, not measured figures for this bottle. Expect red and dark cherry, plum and dried fig, with a savory edge of leather, tobacco or dried herbs. Medium body, moderate tannins and fresh acidity are typical, and oak, if used, tends to add vanilla, clove or cedar. The finish is usually medium in length. Tempranillo's acidity and grip make it a food wine. It suits Spanish-leaning dishes: chorizo, jamón, manchego and other firm sheep's-milk cheeses, patatas bravas, and grilled lamb chops with rosemary. It also works with roast pork, mushroom dishes, burgers, and tomato-based pastas, where the acidity matches the sauce. Very spicy or delicate fish dishes are better matched with other wines. Serve it slightly cooler than room temperature, around 60 to 65°F. Twenty minutes in the refrigerator before opening brings a warm bottle into range. Wines in this style generally don't need long decanting. If the first pour tastes tight, 20 to 30 minutes in a decanter or in the glass will soften it. A standard red wine glass or a medium-sized Bordeaux-style glass gives the fruit room to open without exaggerating the alcohol. Unless the producer states otherwise, treat this as a drink-now bottle. Most Tempranillo at this level is made for early enjoyment, and it will usually be at its best within a few years of release. It's best used for weeknight dinners and casual gatherings, and as a straightforward red to pour with grilled meats and tapas-style spreads.