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News | Dec 19 2018

Ribera del Duero Wines Highlighted in The New York Times

The paper’s wine critic set out to see if Ribera del Duero, known for its “powerful” wines also makes wines that are balanced and harmonious

Ribera del Duero Wines Highlighted in The New York Times

Ribera del Duero wines were recently featured in The New York Times. The lengthy article first takes a look at the evolution of wines from the region, where people originally drank clarete, made by mixing red and white grapes.

As this tradition declined, clarete was replaced with “powerful” red wines made with Tempranillo grapes and which were extremely popular in the US. But in the last 10 years or so, the author notes that the industry has changed, as winemakers have abandoned the desire to create powerful wines, “pulling back in the direction of harmony.” Did Ribera del Duero follow suit?

To find out, he and his wine panel tasted 20 bottles from the region from 2015, 2016 and 2017. The author, Eric Asimov, the publication’s wine critic, was looking specifically for harmony and balance. They found that the wines “offered much more stylistic diversity than [would have been found] a decade ago.” Although some were quite powerful, they could be balanced, and the best ones had flavors of spicy fruit and earthiness.

The favorite wines were Emilio Moro Ribera del Duero 2016, Finca Torremilanos Ribera del Duero Los Cantos 2015, Viña Solorca Ribera del Duero Barrica 2016, Goyo Garcia Ribera del Duero Joven de Viñas Viejas 2017, Hornillos Ballesteros Ribera del Duero Mibal Joven 2016, Dominio del Soto Ribera del Duero 2015, Torremoron Ribera del Duero 2016, Finca Villacreces Ribera del Duero 2015, Antidoto Ribera del Duero 2016, and Valdrinal Ribera del Duero Roble 2016.

Ribera del Duero Wines Highlighted in The New York Times / @IStock
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