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Diary-of-Axel-Ritenis Wine & Food Matching

Gran Coronas with Pluma de Cerdo Iberico

Written by Aksel Ritenis

Cabernet Sauvignon and Tempranillo are the grapes that bestow their nobility on Gran Coronas, a wine of a deep red hue, with ochre and brick-red touches from its ageing.

Origin

This arose from the innovative drive of Miguel A. Torres, who planted the French variety of Cabernet Sauvignon in the Penedès at the end of the 1960s and early 1970s, when normal practice was to plant local white varieties. Thanks to this, Gran Coronas has become a benchmark for reserva red wines.

Serving Suggestions:

Perfect with cured meats, paellas and vegetable rice dishes, as well as meat and game recipes or when finishing off a meal with cheeses. Serve at 17ºC


Grape Varieties – Cabernet Sauvignon:

This is the emperor of the red varieties, originally from Bordeaux, it is cultivated in our Upper and Central Penedès vineyards as well as in Conca de Barberà and in the heart of the Chilean Central Valley.

Tasting Notes

The rich, sensual aroma is typical of the grape varieties recalling small red and black berries (cherries and blackcurrants), green coffee beans, liquorice and the characteristic vanilla and leather notes from ageing. On the palate the wine is full and silky with dense, well-structured tannins.

This is an elegant, mature wine with rich, intense aromas befitting a classic Mediterranean Cabernet – ripe raspberries, fennel, truffles – and an appealing smokiness from the oak. On the palate, it is well-structured, with good tannins and a long, smooth finishing note but some fruit comes out with a little air. A flat and uninteresting wine on its own, but complements food very well. A good everyday wine to have with a meal; it really needs to be matched with food to be enjoyed.


Axel Ritenis – Editor, Connoisseur Magazine

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Aksel Ritenis

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