Craving. Satisfied. Radio Boca Tempranillo

Incoming text:
“Help! I have just ordered fried catfish!
 What wine should I order?”

                                                          “Order the lasagna and a nice little
                                                           Chianti, instead!”

I really do get texts like this and a recent request for a wine suggestion with Jambalaya has had me dreaming of a lightly-chilled, light-bodied Tempranillo ever since.

I got my chance on Saturday.

I stashed this Radio Boca Tempranillo in my refrigerator for about an hour to give it a nice chill.  I couldn’t wait to sit out on my hot sun-filled deck to experience it!

The Radio Boca uses 100% Tempranillo grapes from Spain’s Valencia region.  This region, located on the Spanish central east coast has been producing wine for thousands of years. The juice sits on the skins at cool temperatures and is then fermented at cool temperatures in stainless steel tanks.  A portion is placed in French oak barrels and then blended back in with the rest of the wine.  This handling enhances the brilliant fruit character!  Their website says it! “The fruit for these wines are similar to Spanish people themselves–loud, expressive and always ready for a good time.”

The bright garnet color is full of light.

Aromas explode with fruit–almost Sangria-like, with strawberries, black cherry and cinnamon.
The palate, too is full of juicy fruit.  Cherry and plum mingle with raspberry, all wrapped in a medium body with a clean, dry finish.  Radio Boca is uncomplicated, easy to drink and absolutely ready for a good time!  Serving it slightly chilled really brought out the fruit of the wine and made it a great choice for sipping outside on a hot evening.

Oh but no, we did not make Jambalaya!  We put together a pasta dish with lots of spring vegetables.

Spring peas and broccoli with tender spring garlic were stirred into the pasta along with crispy bacon and pinto beans. The fresh flavors married well with the zesty freshness of the wine!

My craving for a chilled, fruity Tempranillo was fulfilled!  Patio wines do not have to be white.  And even a light bodied red wine can pair with a dish made from tender spring vegetables! It was indeed, a good time!

Drinking chilled, on a hot patio!;

Pairing with light pasta dishes;
A wine drinker who prefers a light, fruit-filled red wine that shows a mostly-dry character.

About the author: Sue Navratil

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