Daily Wine News: Ribera del Duero

Posted by | Posted in Wine News | Posted on 09-21-2012

“Here, the red Tempranillo grape finds a perfect home, producing wines of enormous complexity. Unlike in Rioja, which also uses Tempranillo, the wines achieve an intensely concentrated color, and smell not of jammy red fruit and American oak as in Rioja but of dark fruit, spices and mulberry.” In the Wall Street Journal Europe, Will Lyons discovers the Ribera del Duero, Spain’s “other great wine region.”

Tom Wark brilliantly simplifies the task of deciding which wine to order.

In Tokyo, a developer has started construction on a building that’ll come with a sommelier and a 10,000 bottle cellar. (No word on whether the cellar is for personal storage or communal consumption.)

Richard Jennings tastes an enormous number of Oregon wines.

Wine Spectator reports that the FDA is taking a “growing interest in winery safety.”

Dr. Vino reports that a French trade group is blocking an E.U. proposal that would allow American wineries to export to Europe using the name “chateau.”

CNN explains why wine tastes different at 35,000 feet.

After chatting with several winemakers in Virginia and Maryland, Frank Morgan wonders if “Early Is The New Normal.”

In Northern Virginia Magazine, several area bloggers highlight their favorite Virginia wines.

Do politics influence wine-buying decisions? In Wine Spectator, Ben O’Donnell explores the question.

Comments (1)

  1. Ribera del Duero and the regions surrounding it (Toro,
    Cigales, etc) make immensely varied Tempranillos. And there’s an austere beauty to the region that is very beguiling.