Leftover unreheated restaurant steak with leftover unreheated restaurant Red Shrimp with leftover reheated homemade savory batter pancake with fresh sautéed tatsoi.
I see that I opened a bottle of this same wine the last time I ate leftover restaurant steak at home. So I guess it's become my reflexive choice for leftover restaurant steak.
2001 Viña Rufina Alta Gama Reserva
Cigales is a godforsaken area in Castile and León. One selling point of its wines was that the wine industry there was so remote that they were very traditionally made.
Not, however, those of Viña Rufina. They use lots of French and American oak. They blend their Tempranillo with Cabernet Sauvignon and Merlot.
Well, this -- I believe their senior cuvée -- is all Tempranillo, at least. But it's still the kind of Big '70s Wine that only Rich and Paryzer drink any more. (Winking!) I can see the appeal of a wine like this with a steak. But I wouldn't want to drink it more than occasionally. It's too sticky, too mouthfilliing, too too.
So, the fruit at the start isn't fruity -- it's mucky. The oak is tastefully deployed: it doesn't overwhelm the wine, as the oak in the Sinensky Pinot I had the misfortune of drinking a couple of weeks ago did, but rather complements the fruit. But you definitely taste it, which bothers some but not me when it's well done as here. Then leather: again, pleasant in itself -- but not what we expect these days.
I enjoyed this much more than my last bottle. I think the reason is that I gave it a better decant: I decanted it before leaving for the concert I was going to have dinner after. So a three-and-then-some-hour decant does the trick.
Now that I've figured out about the decanting, I'm happy to have this wine with food that calls for it. It's good. But I don't really drink stuff like this much these days.