With 12.5% alcohol, costing under $20 back when released, and scoring 18 points on the 20-point Dionysian scale, the 1988 Tinto Pesquera from Ribera Del Duero in northern Spain is near peak at 30 years old. Made by Alejandro Fernandez, a man whom I learned so much from, helped make the region as famous as Rioja.
This is a massive Spanish red designed to pair with foods that reflect subtle flavors, The wine maker served lamb from a spit when I first had it. I drink newer Pesquera with meats, chicken and even salmon.
The Tempranillo is richer and bigger than the Rioja examples. The wine is made like a Bordeaux, but the grape is more like a Pinot Noir, so I treat it like a Burgundy. Its cherry, spice ,and forest aromas linger into the taste. It is balanced with ideal acids, and has a long, clean aftertaste.
To best feature a 30 year-old wine, I pair it with salmon, peas, and buttered pasta. The dish enhanced all the flavors of the wine and made a simple meal into a magnificent dinner.
Big Spanish red can age very well. Put some down now and test them every five years. I wrote about the Romans aging wines in my newest book, Wine: The Source of Civilization. They planted the first grapes in this area. If you start a cellar now, your everyday drinking can be sensational in just a few years. In Vino Veritas.
Leave a Reply