Bodegas Valdemar Conde Valdemar Rioja Crianza 2017

Bodegas Valdemar Conde Valdemar Rioja Crianza is a classic and well-structured red wine from Rioja, Spain. Made primarily from Tempranillo, it features aromas of ripe red berries, vanilla, and clove, with hints of tobacco and cedar. The palate is medium-bodied with smooth tannins, bright acidity, and a persistent finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Smooth
Grape Varietal: Tempranillo
Tastes Like: Comparable to a classic Merlot, with red berry, vanilla, and gentle spice notes, balanced by soft tannins and a smooth finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Rioja, Spain
Terroir: Clay and limestone soils
Aging: 12 months in American oak
Serving Temperature: 16-18°C

Bodegas Valdemar is a family-run estate in Rioja, Spain, with a history of producing high-quality wines that reflect the region's rich winemaking traditions. Conde Valdemar Rioja Crianza is a testament to their craftsmanship and passion.

Seafood: Grilled octopus or baked cod in a tomato-based sauce.
Poultry: Roast chicken or turkey with herbs.
Vegetarian: Ratatouille or stuffed bell peppers.
Meat: Pork chops, lamb stew, or beef brisket.

Manchego: Firm and nutty, complementing the wine's tannins.
Idiazabal: Smoky and rich, enhancing the wine's depth.
Aged Cheddar: Sharp and savoury, pairing beautifully with the wine.
Blue Cheese: Creamy and tangy, balancing the wine's bold flavours.

Beef Brisket

Ingredients:

• 1.5kg beef brisket
• 2 cups beef stock
• 1 cup red wine
• 2 onions, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 150°C. Season brisket with salt and pepper.
2. Heat olive oil in a large pan and sear the brisket on all sides. Remove and set aside.
3. Sauté onions and garlic in the same pan. Deglaze with red wine and beef stock.
4. Place the brisket in a roasting dish, pour the sauce over it, and add bay leaves. Cover tightly with foil.
5. Bake for 3–4 hours until tender. Let rest for 10 minutes before slicing.

Tip: Serve with roasted potatoes or crusty bread.