Beronia with BBQ
Beronia Reserva
Bodega Beronia
http://www.beronia.es/
D.O.C: Rioja
Grapes: Tempranillo 94% Mazuelo 3% Graciano 3%
Ageing: 20 months in barrels and 18 in bottle
RRP: € 12
Pueden ver la versión en español pinchando en Beronia
Excerpt from the book “Pairings of spanish wines with exotic cuisines”.
Click to see the preparation of these dishes, in American recipes.
The changes made in this winery are bearing results: the quality has improved spectacularly, as we have already stated in other books in this collection, and its introduction in the catering industry seems unstoppable in many capital cities in the kingdom.
For example, a few months ago we could check that this brand was everywhere in the city of Santander.
This “reserva” is more polished than others we have talked about, because the long ageing does its job so its own aromas of cloves, cinnamon and cocoa dominate this wine, together with an indefinable balsamic nuance that reminds of lowland forest, although the quality of winemaking keeps the primaries of Termpranillo grape, with that peculiar hint of liquorice present in every sip.
American BBQ
The word “barbecue” is said to have a Taino origin, from the Amerindians in the first islands discovered by the Spanish -Cuba, La Española and Puerto Rico-, who used to make a grid with branches and roast meat or fish on it. Nowadays there are gas barbecues, with piezoelectric ignition, even with volcanic stones, but the principle is the same. In USA they are a passion, almost a way of living, not only at a domestic level but also in restaurants, so “BBQ” signs can be seen everywhere.
Any kind of meat can be used: beef, pork, chicken, sausages… but there are two essential things: the smoky touch from the grill and a small bowl with that sweet sauce, made from ketchup, which every restaurant boasts making the best one in the state.
Pairing
As said above, many kinds of meat can be found in an American BBQ, so we had to look for a wine that could withstand those aromas of burnt wood, and not any red wine could.
Despite the long ageing, this Beronia keeps some of the fruit, but its most important characteristic is its silky, velvety character, which makes it ideal to go with an assortment where any meat can be found, from a juicy Hereford beef hamburger to a dry lemon chicken.
Hamburgers and lacquered pork ribs are actually dealt with separately, since they require special attention, but this wine will also go perfectly well with them as its main virtue is that versatility that well-made wines have.