The interior region of Castille-La Mancha, Spain’s
largest winegrowing area, is located primarily on a
vast plain that sits at a high altitude above sea level.
While its climate is typical of central Spain—hot, dry
summers and cold winters—this region’s altitude
gives it classically warm days and cool nights, allowing
grapes a consistent, slow march toward ripeness while
maintaining good structure and acidity. Soils can vary
from sandy to chalky to alluvial, giving a range of
textures to the resulting wines.
Given its depth and concentration,
this wine is, not surprisingly, a great
match for meat, be it lamb, beef, pork
or game birds. Spanish accents will
also work well, since dishes from pork
and peppers to grilled chops to paella
all tend to merge deeply meaty, savory
flavors with mouthwateringly spicy,
earthy notes. Fresh green herbs like
tarragon, rosemary and thyme are
excellent with big, young red wines, as
are the earthy flavors of mushrooms,
peppers and beans.
Serve at cool room temperature (64°F).