Lan Rioja Reserva

Lan Rioja Reserva is labeled in the Rioja Reserva style, which points to a Tempranillo-led red, often blended with Garnacha, Graciano or Mazuelo. The listing doesn't give a grape breakdown, vintage or ABV, so what follows describes what the style usually delivers and not a measured profile of this bottle. In Rioja, the Reserva designation traditionally means at least three years of aging before release, with a minimum of one year in oak barrels. That aging tends to produce a medium-to-full-bodied red with dried cherry, plum and red currant fruit. Expect vanilla, cedar, dill or sweet-spice notes from the barrels, plus leather and tobacco-leaf hints in the background. Tannins in this style are usually smooth and fine-grained rather than aggressive, and acidity is bright enough to keep the fruit lively through a moderately long, savory finish. Because of that acidity and tannin structure, the wine suits food with some fat and salt. Roast lamb, grilled pork chops, chorizo, jamón, manchego and aged hard cheeses are the classic matches. It also works with mushroom dishes, roasted red peppers, lentil stews and tomato-based braises. Very spicy or very delicate dishes tend to clash with the oak, so lean toward roasted and grilled meats. Serve it around 60 to 64°F (16 to 18°C). That is a little below typical room temperature, and it keeps the oak spice from reading as heat. If the bottle has some age, stand it upright for a day beforehand and pour it gently to leave any sediment behind. Otherwise, a 30-minute decant or a short spell in a wide-bowled glass will loosen the fruit and soften the tannins. A Bordeaux-style or large universal red wine glass gives the aromas room to open up. Reservas are built to drink on release, and many hold well for several more years in a cool, dark place with the bottle on its side. If you want to see how it develops, open one now and keep another for later. Wines in this style often show more leather, dried fruit and earthy tones with time in the cellar.