Paso A Paso Tempranillo

Paso A Paso Tempranillo is made by Esplanda in Massachusetts, which makes it a New England take on a grape best known from Spain. Tempranillo usually shows red cherry, plum and dried fig, with leather, tobacco and dried herb notes behind the fruit. Expect a medium to medium-full body, moderate grippy tannin, and acidity bright enough to keep the fruit from feeling heavy. Any oak influence tends to show as vanilla, cedar or light spice, but the details here don't confirm how this bottle was aged, so treat that as the usual pattern for the grape rather than a measured trait. A cool-climate northeastern origin often means a leaner, fresher frame than Tempranillo from hotter regions, with more tension and less jammy weight. At the table, the acidity and tannin suit grilled and roasted meats. Try lamb chops, flank steak, sausages or burgers, which the tannin handles well. It also works with tomato-based dishes, so baked pasta, eggplant parmesan and pizza with sausage or mushrooms are good matches. Tapas-style spreads are a natural fit: chorizo, manchego, olives, roasted peppers and patatas bravas. Hard aged cheeses and cured ham suit it too. Very spicy food or delicate fish will be overpowered by the tannin. Serve it at about 60 to 65°F, which is slightly cooler than a warm room. Thirty minutes in the refrigerator before opening usually gets it there. A wine in this style generally doesn't need long decanting, but pouring it into a decanter or leaving it open for 20 to 30 minutes can soften the tannin and bring out the fruit. A standard red wine glass with a generous bowl gives the aromas room, and a slightly tapered rim helps concentrate them. Wines like this are typically made to drink in the near term rather than to cellar for many years. Open it over the next few years while the fruit is lively, and don't expect it to improve with long storage.