Last Friday night I whipped up a meal I'd thrown together some time back. I cooked up garlic shrimp with Spanish chorizo, prosciutto wrapped asparagus, and patatas bravas. To go with the food, I picked out a The Llano Tempranillo was every bit as good as most of the Spanish Tempranillos we've had over the last couple of years. The aromas of plum and light fruit were the first thing to hit, but they are not indicative of what was to come. This Tempranillo was slightly fruity with good structure and a touch of oak. Like most Tempranillos it was full of fruit, but still maintained a full bodied presence. Robust cherries and berries mingled on the palate with a touch of spice and smoky oak. Supple tannins provided a well balance finish that was neither too bold, nor too fruity.
As the wine oxidized the sweetness became more pronounced. Even with vacuum pumps, by the third day this wine was considerably sweeter than when it was opened. So if you're into sweet wines, open it and wait a couple days to drink. If you're into more robust and drier reds, finish this one off in a day or two.
We paired the wine with the afore mentioned foods, and it complemented the rich savory and salty meats that seasoned the meal. The wine paired well with the savory garlic, light shrimp, and spicy chorizo. What's more, the Texas Tempranillo did not overpower the jamon wrapped asparagus or the patatas bravas and sauces, even though they were a touch lighter.
The 2009 Llano Estacado Cellar Reserve Tempranillo was a good little wine to have with the meal, and thanks to its robust flavors would work just as well with steak. I picked this wine up at Jones Liquor here in Brownsville Llano Estacado 's wines you can visit: http://www.llanoestacadowine.com/
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