Movie & Wine Pairing

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Bajoz Tempranillo 2017
Toro DO, Spain

The Man Who Came to Dinner (1942) & Now, Voyager (1942)
Saturday, December 24 @ 02:00 AM (ET)

Bette Davis is in her elegant prime in these two films from 1942. While the humor of The Man Who Came to Dinner was a departure for Davis at the time – as was taking a supporting role – her turn in Now, Voyager is one of the great dramatic performances of her career. Savor this star’s panache along with a lovely and aromatic Torrontés, a complex and delicious grape.

THE WINE

When it comes to deliciously smooth, barrel-aged Spanish reds, Rioja often steals the spotlight. Explore beyond this storied district, and you’ll find top-quality (and top-value) reds tucked away in Spain’s lesser-known regions – like sun-drenched Toro. Crafted from Tempranillo (Spain’s flagship grape) at the famed Félix Solís estate, Bajoz was aged for three months in American oak barrels, resulting in lush tannins, loads of toasty chocolate notes, and layers of vibrant, red-fruit flavors. Delicious on its own or served with a Spanish-inspired meal – see over for our favorite pairings.

THE GRAPE

Tempranillo – known locally as Tinta de Toro – makes some of Spain’s greatest reds. From the word temprano (‘early’), it ripens before most other red grapes, especially in warm, sunny climates. Dark and thick-skinned, it’s made to be barrel aged – typically in American oak (for a sweeter complexity), though some winemakers prefer more subtly spicy French barrels. Either way – the longer the aging, the more mellow the wine.

THE REGION

VY_ToroSpain“The sheer exuberance of [Toro’s] local strain of Tempranillo, Tinta de Toro, became too obvious to ignore.” That’s World Atlas of Wine author Hugh Johnson on why Toro’s wine scene has blossomed from just eight bodegas in 1998 to roughly 60 today. Key to this desert-like region’s success? Its high altitude – from 1,900 to 2,400 feet up, the cool nights lock in intense aromas and flavors.

WITH FOOD

lamb_roast_lamb_and_potatoes (1)This barrel-aged Tempranillo is exactly the kind of rich, luscious red that will go great with a spread of tapas. Try it with jamón serrano, gambas al ajillo (garlic shrimp), or a plate of Manchego cheese and olives. For the main course, serve roasted lamb or venison, or traditional paella (saffron-flavored rice with shrimp, mussels, chicken, and chorizo sausage).

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