Crianza is usually a term that is associated [over here]
with Tempranillo, but it is a process; which means that the
wine has spent a year in oak barrels. It is that word that
got me interested in this wine, actually thinking that
Tempranillo was part of the blend.
Anyway, this wine is just Merlot and Cab, but with the
aging in oak for a year, it gives it a less-bodied feel,
delivering more tannin and dryness. I taste more cherry
with slight hints of cocoa powder, but while the wine is
dry, it's not too dry.
I had this following a sirloin steak, and would say that
it would be good with spicy red meats and maybe even spicy
cheeses.
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