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Pesquera Fernandez Crianza 2016

A historic wine from Ribera del Duero!

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Pesquera Fernandez Crianza 2016

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Why do we love it?

Tinto Pesquera Crianza is one of the most historic wines of Ribera del Duero! A wine that brings to your glass the richness and intensity of the region’s wines, carrying the signature of Alejandro Fernández—the man who brought Ribera del Duero into the spotlight during the 1990s.

Alejandro Fernández founded the Tinto Pesquera winery in 1975 with the goal of highlighting the potential of Ribera del Duero, which at the time did not enjoy the reputation it holds today. History not only proved him right, but in the ’90s came his moment of glory, when Robert Parker described his flagship wine, Janus, as the Petrus of Spain!

Tinto Pesquera Crianza 2016 is a single‑varietal Tinto Fino (the local name for Tempranillo) from vineyards located at altitudes above 800 meters, a factor that helps preserve freshness during the region’s very hot summers. The wine ages for 12 months in oak barrels and an additional 6 months in bottle before release.

If you’re looking for a wine for your next friendly gathering, then you shouldn’t miss it!

Tastes Like

Its nose is intense, with aromas of blackcurrant, blackberry, black cherry, and plum. Barrel and bottle aging contribute notes of chocolate, sweet spices, cedar, wet leaves, and smoke.

On the palate, it is powerful, with full body, high acidity, and concentrated fruit, while the tannins are soft and the alcohol fully integrated.

Aroma
Body
Acidity
Aromas
blackcurrant, blackberry, black cherry, and plum, chocolate, sweet spices, cedar, wet leaves, smoke.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Ribera del Duero, Spain
Variety Tempranillo
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

PAIR IT

Pair it with succulent prime cuts, aged cheeses, and game dishes.

Pasta bake with bolognese sauce

For the Bolognese Sauce


500 gr. beef, minced
1 onion, chopped
2 cloves of garlic
1 carrot
3-4 sprigs of parsley
2 tomatoes or concasse tomatoes 
1 teaspoon tomato paste
150 ml. White Wine
1 teaspoon of sugar
marjoram, dried
thyme, dried
Olive oil
Freshly ground pepper
Salt

For the pasta
500 gr. cooked spaghetti
1 tablespoon of butter
400 ml. cream
300 gr. mozzarella cheese
150 gr. Parmesan cheese
150 gr. Regato cheese
2 tablespoons of bread crumbs or panko

For the Bolognese sauce

In 3 tablespoons of olive oil, saute the onion, garlic and the vegetables until they are softened.
Add the minced meat by stirring continuously with a wooden spoon to break the lumps and saute it until it is lightly browned.
Then add the wine and stir for 2-3 minutes.
Add the broth, tomatoes, paste, sugar, herbs, salt and pepper. Allow to simmer on low heat until the sauce is thickened. After that, set it aside, add a few tablespoons of parmesan and mix well.

For the pasta
Mix the cheeses with the cream and season with a lot of freshly ground pepper.
In a pyrex, make layers of minced meat and spaghetti. Finally, cover the top with the cream cheese mixture and sprinkle with panko or breadcrumbs .
Bake at 170 ° C until the cheeses melt and gets a golden - brown color.

 

Eva Monochari

Food Blogger

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Pesquera

Pesquera Fernandez Crianza 2016

RED
SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Aromas
blackcurrant, blackberry, black cherry, and plum, chocolate, sweet spices, cedar, wet leaves, smoke.

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