Protos Tinto Fino

Tinto Fino is the Ribera del Duero name for Tempranillo, the red grape that carries almost every wine in this Castilla y León appellation, and this bottling from PROTOS is built around it. At 14.0% ABV, expect a full-bodied red with dark fruit at the center: blackberry, black plum and dark cherry are typical of Tinto Fino grown on the high, cool-nighted plateau of the Duero valley. Wines from this region usually carry firm, grippy tannins and a fresh streak of acidity that keeps the weight in check, along with oak-derived notes of vanilla, toast or baking spice, and sometimes a savory edge of leather or tobacco leaf. That structure points the pairing toward rich, savory food. Roast lamb and suckling pig are the classic regional partners, and grilled ribeye, chuletón-style steak or braised short rib handle the tannin well. Aged hard sheep's milk cheeses such as Manchego or Zamorano suit it, as do chorizo, morcilla and slow-cooked bean stews. Lighter seafood and delicate salads would be overwhelmed, so keep it for the heartier end of the table. Serve it at roughly 16 to 18°C, a little below typical room temperature, so the alcohol stays in the background and the fruit reads clearly. Pouring it into a decanter 30 to 60 minutes before dinner, or simply giving it time in a large glass, will soften the tannins and open up the aromas. A wide-bowled red wine or Bordeaux-style glass gives the wine room to breathe and concentrates the oak and dark fruit toward the nose. Wines of this style are generally approachable on release but have the tannin and acidity to hold for several years in a cool, dark cellar, so you can open it now with a decant or let it settle further. If you are opening it young, pair it with something fatty or protein-rich, which will smooth the grip on the palate.