Vina Alberdi Rioja Alta Reserva

Rioja Alta Reserva from Vina Alberdi is a red wine named for the Rioja Alta style, and its listing places it in Massachusetts, United States. Wines in this style are built on Tempranillo, usually with some Garnacha, Graciano or Mazuelo. The producer hasn't given a grape breakdown, vintage or aging regimen for this bottle, so what follows describes what the style typically delivers rather than a measured profile. Expect a medium-bodied red with red cherry, dried plum and cranberry fruit, backed by the savory side of Tempranillo: leather, dried herbs, tobacco and a little baking spice. The "Reserva" and "Alta" names point to extended barrel and bottle aging, which usually means vanilla, dill or coconut notes from American oak and a softer, rounder texture. Acidity in this style is typically fresh enough to keep the wine lively. Tannins are usually moderate and smooth, and the finish tends to run medium to long with a spiced, slightly dusty edge. Serve it at about 60 to 65°F, which is cellar temperature and a little cooler than most rooms. If the bottle has been in a warm kitchen, fifteen minutes in the fridge helps. A young bottle of this type usually opens up after 20 to 30 minutes in a decanter or a wide-bowled glass. Use a standard red wine glass or a Bordeaux-style stem with room to swirl. If sediment turns up, which is more likely in an older bottle, decant it slowly and leave the dregs behind. At the table, this style suits roast lamb, grilled pork chops, chorizo and other cured meats, manchego, and mushroom dishes. It also works with tomato-based braises and roasted red peppers. It has enough acidity to cut through rich, fatty food without overwhelming it. Reservas are generally made to be drunk on release, and this one should be ready to open now. Without confirmed vintage or structure details, don't count on years of cellaring. A short stretch of a year or two is reasonable if you like the more tertiary, leathery character in an aged red.