Bacchus
While we haven’t hit the “dog days” of Summer, the grill is quickly becoming the workhorse for culinary activity. Red meat was in order last night, and I was looking for a wine with some heft.
As I wrote in an earlier entry, I am a big fan of the Los Rocas Garnacha. Great price, good fruit, and quite lively for a Grenache.
Grenache can be more misses than hits for me, much like Pinot Noir. It’s thin skinned like Pinot, making it susceptible to a slew of problems. It is also low in acid, tannin, and ripens late. Many of the wines can taste like cough syrup. Though if managed correctly in the vineyards, and planted in an appropriate regions, they can be wonderfully juicy and complex. Being the acid-head that I am, I still prefer Grenache blended with a more acidic grape such as Carignan and Syrah to give the wine additional structure.
What did I decide on?
2008 Bodegas Ateca Garnacha “Atteca” ($12.99)
As the label suggests, this Garnacha is produced using old vines, averaging a century old. Crafted in a concentrated and fruit-driven style, the powerful aromatics may suggest excess weight on the palate, yet this Garnacha is supple and not cloying at all. This bottle packs a lot of smoke. So if you prefer less, open it a bit earlier or pour it into a pitcher to let some of the smoke blow off. This wine is very user-friendly.
Cheers
