Even though the Rio Oja is one of Spain’s best-known rivers, its most important is actually the powerful Ebro, which helped to carve out vineyards that have been producing grapes for two centuries. Aged in oak barrels for 12 months, this Tempranillo is a classic example of what Spain has to offer, characterized by flavors of juicy cherry and plum, along with accents of citrus and licorice. It’s a delight on its own, but will shine even brighter with Spanish fare like paprika-spiced smoked pork.
Recipe PairingsOxtail-Stuffed Peppers
Romeo Bragato was an Austria-Hunagrian viticulturist who studied New Zealand extensively from 1894 to 1908, identifying many grape varieties and regions suitable for winemaking. It would take about 80 more years before his recommendations were followed, many of them proven correct.