The wine producing region of Ribera del Duero is the jewel in the crown of Castilla y León, Spain where it flanks the Douro River. Found a couple of hours north of Madrid, its wines are known for their power and intensity of flavour.
Wines from Ribera del Duero offer plenty of possibilities when partnered with food.
Explore our tasty pairing suggestions below.
Traditional style intense reds
Treat yourself to a few bottles of the hallmark stylings of Pesquera original or have a blowout roast celebration with 17 by Pinea. Tasting notes: Ripe, bold and turbocharged.
Pairing: Roasted lamb, game of all types, barbecued beef ribs, and meaty Mexican dishes. Why it works? Tannins of these structured wines are softened with protein while acidity cuts through fattier cuts of meat. Their oak characteristics also complement smokey roasted and BBQ’d meats.
Our favourites: Roasted, milk-fed (cordero lechal) lamb aka “Lechazo” is eaten locally and is the ultimate food pairing for Ribera’s traditional reds. Hearty beef chili with Mexican spices. Pulled pork tacos with mole and chili sauce.
Modern style reds
These two modern styles from the region offer a real point of difference from the power of their traditional counterparts above. Try Pícaro Del Águila Tinto or Martin Berdugo Crianza and Condado de Oriza roble. Tasting notes: Bright, fresh, and vibrant.
Pairing: Lighter roast meats, fatty fish, grilled vegetables. Here again smokey flavours compliment the tertiary flavours of Ribera wines from oak such as coffee, leather, and smoke.
Our favourites: Roasted portobello mushrooms or baby aubergines with garlic, basil, olive oil, and butter. A simple dish of mushrooms on toast with a splash of (Spanish) brandy. Classic roast chicken. Pan-fried salmon with crispy skin, giant couscous, and lots of fresh herbs.
Rosé made in Ribera del Duero generally runs along the same theme as their reds. You can expect more colour, body, flavour and a lick more alcohol. They are more than just something to guzzle down on a sun-drenched terrace.
Grab a bottle of Viña Sastre’s rosado for an authentic, organically grown, delight. Get in there quick as only a tiny amount of this handmade wine is produced each year! Tasting notes: Intense, ripe wild strawberry, acidic zip and a wildflower-meadow finish. A rosé that’s bold enough to parry with herbs, spices and smoke.
Pairing: Greek, Turkish, and Middle Eastern cuisine is safe ground here, as is roasted or barbecued, river or sea fish and chicken. With their pronounced favours, Ribera rosés can handle a bucket load of spices in return and should not just be reserved for salad or white fish. Be bold!
Our favourites: One-tray, flash roasted green vegetables with Turkish peppers, broad beans, baby gem, pul biber, chickpeas, and feta. Chargrilled hispi cabbage in chicken stock, thyme, butter, and a splash of white wine. Barbecued spatchcock chicken marinated in yogurt, greek basil, garlic, and lemon zest.
All red styles
The Tempranillo wines from this region with tobacco, liquorice, and coffee notes can offer more than a match to just roasted and barbecued foods. Try Trus Roble, De Bardos Reserva, or Bodegas Resalte Vendimia seleccionada.
Pairing: Dark chocolate desserts. Ribera del Duero wines are the perfect match to the bitterness & mouth filling-depth of dark chocolate.
Our favourites: Rich dark chocolate mousse. Salted caramel and dark chocolate tart with candied walnuts. A bar of 80%+ cocoa chocolate or chocolate truffles and your favourite film.
Winebuyers has over 300 exciting wines from Ribera Del Duero to choose from. Start exploring the amazing diversity of Ribera del Duero’s wine here.
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