Older Rioja

WINE TALK
21

I’d suggest lamb, pork and duck as well as stew and stewed/braised vegetables. The beauty of older Rioja is that it is pretty versatile IMHO.

22

Don,
The PERFECT match is moose tenderloin - preferably from a young cow, harvested cleanly on the Alberta prairie where she’s supplemented her browse diet with alfalfa and grain, handled, aged, butchered and kept properly. Hopefully prepared simply - pan roasted, a light jus, chanterelles if any are available
I just happen to have some of that very sort of moose in my freezer . . . and I love few wines more than aged Rioja . . .
Now, If I were invited to such an event, a lovely and large piece of moose would undoubtedly attend with me.
Too far and too late, of course - nice to fantasize though.
Have fun! I trust you will post your usual sparkling tasting notes in due course.

23

Richard,

I wished I could have tried some of that moose tenderloin. Hope all is well up in Alberta!

Here are the wines.
Not all are Cune or LdH. Still should be fun.

1942 Riojanas Vina Albina Vieja Reserva

1954 Lopez de Heredia Tondonia

1956 Riojanas Monte Real Reserva

1964 Riojanas Vina Albina Reserva

1964 Riojanas Monte Real Reserva

1964 CVNE Vina Real Reserva Especial

1964 Camp Viejo

1970 CVNE Vina Real Gran Reserva

1970 Marques de Legarda

1982 Riojanas Monte Real Reserva

24

Terrific lineup, Don! Hope to see some notes. The '42 Riojanas is pretty killer, as is the '64 CVNE.

25

I seem to remember the 70 CVNE is More of a monster, but very good.

26

CVNE and LdH are not the be all and end all. The Monte Real and Vina Albinas are fine wines that are often overlooked. You have a great lineup!

27

Mushrooms

28

A year ago, I had the good 1964 Campo Viejo, and I’d suggest a simply roasted meat, along with some earthy root vegetables and mushrooms.

29

It better be at the $180 a pound I just saw it for at Dean and Delluca!

30

Octopus, blood sausage, pig snout, on and on…

31

Roast whole young pig or grilled wild boar rib chops. Roasted potatoes, mushrooms, beets cooked in the fire pit. No dill on anything!

32

A couple of years agi se did something similar and my favorite was the 61 Tondonia.

33

Wow, envious!!! [wow.gif] [wow.gif] [wow.gif]

34

Great line-up.
I second the recommendation for less powerful meats and a more mild approach along with earthy veggies and roots for these aged beauties.
Maybe if the line-up were gran reservas from the 1980s-1990s I would go with a gamier meat.
Enjoy and look forward to the notes. Hoping they all show well!

35

Looks fantastic, Don. Will be keeping a lookout for the notes, I hope all bottles show well.

With the wines having this much age on them, is game bird out of the question gang? Pheasant or Cornish Hen?

Invite Richard next time. If you haven’t had the moose of which he speaks, you haven’t lived your full and best life yet. flirtysmile It’s been 3 years for me and I can still taste that moose.

A bientot,

Mike

36

One of the better pairings I’ve had recently was quail stuffed with ground veal and pistachios and a 2002 Viña Otano Gran Reserva. Even relatively young Rioja and game birds are a win in my book.