Siglo Tempranillo Rioja

Siglo Tempranillo Rioja is a red wine from Esplanda, listed with a Massachusetts, United States origin. The name points to Tempranillo, the grape most closely tied to Spain's Rioja region, so the label signals a Rioja-inspired style. No vintage, ABV or oak regime is given for this bottle, so the profile below describes what Tempranillo-based reds usually deliver. It is not a measured analysis of this wine. Expect a medium-bodied red with red-cherry, plum and dried-strawberry fruit. Tempranillo often adds leather, tobacco, dried herb or a little baking spice, and those notes get stronger if the wine saw oak. Tannins are typically moderate and grippy rather than massive. Acidity is usually fresh enough to keep the fruit lively, and the finish tends to be medium in length and savory more than sweet. At the table, this style suits grilled and roasted meats. Lamb chops, chorizo, grilled sausages, pork tenderloin and flank steak with chimichurri all match its savory edge. It also works with tomato-based dishes, mushroom risotto, roasted peppers, paella, and aged hard cheeses such as Manchego. The acidity cuts through olive oil and cured meats, so a tapas spread of jamón, marcona almonds and patatas bravas is a natural fit. Very spicy dishes will exaggerate the tannin, so keep the heat moderate. Serve it lightly below room temperature, around 60 to 65°F (16 to 18°C). If the bottle has been in a warm room, give it 15 minutes in the fridge first. A short decant of 20 to 30 minutes, or simply pouring it into a large glass, will open up the aromas, but it doesn't need long aeration. Use a medium-sized red wine glass or a Bordeaux-style glass with enough bowl to swirl. Without details on structure or oak, treat it as a drink-now bottle, best over the next few years. The tannins and fruit are meant for current drinking, not for extended cellaring.