2001 Bodegas Arzuaga Ribera del Duero Crianza Spain. $32; Andrea Robinson Wine Club. 13.5% alcohol.
Deep red color, deep hue, intense aromas and tastes of black fruits, pepper, hints of smoke and earth and tobacco and chocolate, medium mouth feel, lovely balance of tannins and light acidity, long, complex finish. A really pretty wine. 4*+. Good EGA.
The roasted chickpeas are a wonderful suggestion -- they go with all our roasted vegetable meals, and many others as an interesting side when the grill or oven is hot.
Notes:
Winery: http://www.arzuaganavarro.com/ La Planta estate is located in the province of Valladolid, Bodegas Arzuaga Navarro have a hold of a privileged situation for vine's cultivation. La Planta overlooks the Duero river where its vines absorb the sun and humedity necessary for perfect grape maturing. Soil, climate and a privileged orientation are the cornerstones of the Arzuaga Navarro vineyards. The geometrical pattern of the vines blends in with a natural landscape of jupiner, holm oak and Mediterranean pine where deer and wild boar roam at their leisure. The estate is the visible expression of this family's love for nature. Its 1,400 hectares (3,500 acres) are an exceptional extension within the Ribera del Duero D.O. Region.
Robinson: (bo-DAY-gahss ahr-SWAH-guh)
Don Florentino Arzuaga began planting his estate vines in 1982 and waited until they were mature, 1993, before launching the wines in Spain and then beyond. His winemaker Juan Carlos Martinez, formerly of Ribera powerhouse Bodegas Alion, produces strictly classic Ribera wines in the traditional style. This Crianza is a blend of 90% Tempranillo (the same grape used in Spain's Rioja reds), with the rest a mix of Cabernet Sauvignon and Merlot. The wine is aged nearly 14 months in 75% American, 25% French oak that is a combination of new, 1- and 2-year old barrels.
Every time I have tasted it I've been amazed by the savory, peppery, leathery complexity layered on top of the very ripe, almost syrupy-intense fig and black plum fruit that this extraordinary vintage produced. It is beginning to show the kind of earthy-smoky complexity that bottle age yields in a wine of this density and structure, and I think this is just the beginning of a long crescendo of the layers that will emerge. Definitely a cellar candidate if you enjoy wines of this style.
Here is a simple and addictive dish that makes a great hors d'oeuvre, football snack or even a plate garnish for pan-roasted chicken, pork or fish.
TOASTED CHICKPEAS
One 15-ounce can chickpeas, drained and rinsed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped rosemary
Kosher salt
Ground black pepper
Preheat the oven to 475 degrees. Combine the chickpeas, olive oil, rosemary, and salt and pepper in a medium bowl and toss to coat.
Spread the chickpeas out in one layer onto a rimmed baking sheet and bake, stirring occasionally, until browned and crispy, 15 to 20 minutes.
Transfer the warm chickpeas to a bowl or plate and serve immediately.
