| |
 | 2006 Marqués de la Concordia Rioja “Signa” Crianza
|  |
|
|
|
 |
|
|
|
Ratings and Awards
|
|
|
|
Wine Enthusiast Score: |
|
Wine Spectator Score: |
|
Wine Advocate Score: |
Awards:
|
|
|
|
| |
|
|
|
|
|
|
Varietal:
| Other Red Wines
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 92 | JaneGarvey | Atlanta | Georgia | USA | Dry red wines with soft tannins and good fruit are ably paired with chocolate, but as we recall that the wine must be sweeter than the chocolate, it follows that the chocolate should be less sweet. Thus, we want to aim for a dense milk to medium dark or dark chocolate with such a wine. I found that with this wine, 45-55% cacao was just about perfect, although higher (60%) also did pretty well. Deep purple with aromas of blackberries and black raspberries, the wine offers the forward fresh fruit that New World consumers enjoy while tannins are soft, juicy and supple. Not overwhelmed with oak, it spends judicious time (18 months) in American and French barrels. The long, juicy finish has enough acidity going for it to keep the palate refreshed, eagerly anticipating the next sip. Moderate alcohol--13.5%. Use a tapered, tulip-shaped glass with a generous bowl, and serve the wine at about 60ºF/15ºC. Chocolate: Brix 40% or 60% cacao chocolate, Heath bar by Hershey (very good), milk chocolate/espresso (The Chocolate Bar); Other foods: roast pork tenderloin, roasted rack or leg of lamb dusted with coffee/cocoa powder, black pepper, sea salt and five-spice powder; roast chicken; barbecue; (ribs); steak; creamy blue cheese (Point Reyes, Cambozola). Spanish dishes with chocolate, such as rabbit stew or “estofat,” a braised Catalan dish of meat and chocolate (always use the high-cacao chocolates in these dishes, not milk chocolate).
Big Boat Wine Co. | 02/01/2010 |
|
|