Marques De Aldeanueva Crianza

Marques De Aldeanueva Crianza is listed as a Spanish-style red from Massachusetts, United States, under the Esplanda label. The details don't name the grape blend, vintage or alcohol level, so what follows describes what this style usually delivers. It isn't a measured profile of this bottle. "Crianza" is a Spanish term for a red that has had a moderate period of aging, with some of it in oak, before release. Wines labeled this way are typically built on Tempranillo or similar varieties and sit between a fresh young red and a heavily oaked Reserva. Expect red cherry, plum and dried-fruit character, with secondary notes from oak such as vanilla, toast, cedar or a light baking-spice edge. In this style the body is usually medium, the tannins are moderate and fairly smooth, and the acidity is bright enough to keep the fruit lively and make the wine work at the table. The finish is usually medium in length, with the oak adding some grip. Check the bottle for the vintage and the exact grape composition, because those decide how much fruit and how much oak you'll taste. At the table, Crianza-style reds suit food with some fat and savor. Good matches include grilled lamb chops, roasted pork loin, chorizo, paella with meat, manchego and other firm sheep's-milk cheeses, and tomato-based dishes such as meatballs or a baked pasta. Mushrooms and roasted peppers also suit the earthy, slightly smoky side of the style. Very spicy dishes and delicate fish tend to clash with the oak and tannin. Serve it slightly cool, around 60 to 65°F, which is about 20 minutes in the refrigerator before opening. Wines at this level don't need long decanting. Pouring into a decanter or simply opening the bottle 20 to 30 minutes ahead is enough to soften the oak and open the aromas. A standard red wine glass with a medium bowl lets the fruit and oak come through without exaggerating the alcohol. Crianza wines are generally made to be enjoyed within a few years of release, so treat this as a drink-now bottle rather than one to cellar for the long term.