THE ADVOCATE 57
VOL. 79 PART 1 JANUARY 2021
with notes of leather and with complexity and silky tannins. The finish is
long and bright, especially for the wine’s age. We served it with a charcuterie
style plate of Serrano ham, chorizo sausage, hard cheeses and warm
green and black olives and salted, warmed mixed nuts.
MONASTERIO DE LAS VIÑAS GRAN RESERVA 2011
D.O.P. Cariñena, Spain #618355 $19.99
This blend of Garnacha, Tempranillo and Cariñena (Carignan) is, as required
by law, aged for two years in oak and a further three years in bottle before
release. A ruby red that is starting to display some garnet notes, this wine
has aromas of red currant, cherry and plum with some herbal and bitter
chocolate but also vanilla. The flavour profile is like a rich Black Forest cake
mixed with raspberry coulis. There are medium tannins and a bit of ash on
an extended and smooth finish. It is well balanced, with medium acidity. It
is made for red meat or richer poultry dishes. We tried a starter of small
spinach and tomato pizzas with pine nuts followed by pork brochettes with
a ras el hanout spice mix (which can be bought in specialty markets or easily
made yourself) and lemon served with melon, chorizo and artichoke salad.
PENTÂGE TEMPRANILLO 2015
Okanagan Valley #227345 $35.00 (approx.)
The winery is again in Penticton and one of the oldest in the Okanagan Valley.
The grapes are from its Dirty Dozen Vineyard and aged for 18 months
in a mix of American and French oak, both new and old. This is a huge wine
with fourteen per cent alcohol. Almost black in colour, it has a nose of black
cherry, plum, blackberry, black currant, some herbal and cigar box notes
and smoky oak. The full, rich palate is of the same rich black fruit with
spice and dark chocolate. It finishes long but a bit sweet and port-like, due
to the high alcohol level, but the tannins balance this out. Not typical of the
lighter Spanish style, this version is made for sipping around the fire on a
wintry day. It will age well for several more years. It is too powerful for rich
meats, so I recommend something a bit tart. We had grilled white fish and
bacon skewers with rosemary and lemon served with a potato tortilla
Española. Also good would be tuna sautéed with red wine vinegar, thyme,
garlic and green olives, or even devilled eggs with pimientos and green
olives. This wine is available at private wine stores or online from the winery.
We bought it at the Wine Information Centre in Penticton, which also
ships online orders.
1. Wikipedia, “Mago (Agricultural Writer)”, online: