Bordan Rioja

Bordan Rioja is listed as a Spanish-style red from Esplanda, with Massachusetts given as the appellation. The details supplied don't include a grape blend, vintage or alcohol level, so the notes below describe what the Rioja style usually delivers, not a measured profile of this bottle. The name points to the Rioja model: a Tempranillo-led red that is medium-bodied, with red cherry, plum and dried strawberry fruit, and often a savory edge of leather, tobacco or dried herbs. Wines in this style that see oak tend to add vanilla, dill or soft spice. Expect moderate tannin and fresh acidity, with a finish that is dry and medium in length instead of heavy or jammy. That balance of acidity and gentle grip is what makes the style so easy to match with food. It suits tomato-based dishes, paprika-seasoned chorizo, roast chicken with garlic, and grilled lamb chops. It also works with manchego, mushroom dishes and anything cooked over charcoal. The acidity cuts through olive oil and fat, so tapas spreads like patatas bravas, jamón and grilled peppers are a natural fit. Very spicy or sweet-glazed dishes will flatten the fruit, so steer toward savory cooking. Serve it around 60 to 65°F, which is slightly below room temperature. In a warm kitchen, 15 minutes in the fridge before opening helps. Wines of this type don't usually need a long decant. If the first pour seems tight or muted, 20 to 30 minutes in a decanter or a wide glass will open the aromas. A standard red wine glass with a moderately wide bowl lets the fruit and any oak spice come forward without exaggerating the alcohol. With no vintage or aging information provided, treat this as a drink-now bottle. Most medium-weight reds in this style are made to be opened within a couple of years of purchase. Store it on its side, away from heat and light, if you aren't opening it right away.