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Rioja Viura 2012 - Abel Mendoza
Abel Mendoza

RIOJA VIURA 2012 - ABEL MENDOZA

  Spain
22.10
€22.10

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If paparazzi chased one single producer, it would be him!

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Why do we love it?

"White wines must be drunk fresh", "the good Rioja is red" and other stereotypes like these, Rioja Viura 2012 by Abel Mendoza comes to break!

Abel Mendoza, the cult producer of Rioja, is completely indifferent to marketing tricks, media, and ignores all the heavy designations like Reserva. His only purpose is to create epic wines that bear the terroir imprint, of the magical areas that his grapes grow. Along with his oenologist wife, they founded their winery in 1988 and began to create wines with an identity that today belongs to the top ones of the region. White Rioja from Viura variety is a fantastic wine, that has evolved beautifully. Viura ferments into new 225lt French oak barrels and after fermentation, matures for about 5 months on its fine lees. But, aging for 7 years in the bottle is what makes the difference!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

The golden color, the honey, the nuts, the brown butter and the scorched, charred sour dough bread are the gifts of barrel and aging. The full body and sharp acidity on the other hand are the gifts of Viura that Mendoza knows how to showcase. It's like going for a walk in the open-air markets, holding Viura in one hand, and on the other tapas with manchego, honey and walnuts. Amazing!

Technical stuff
Color White
Type Dry
Year 2012
Alcohol 13%
Origin Rioja, Spain
Variety Viura
Aromas ripe citrus, citron, kumquat, quince, honey, nuts, butter, toast.
Bottle Size 750ml
Barrique 5 months
Serving temperature 11ºC
Aging 5 years
Closure Cork
Organic No

RIOJA VIURA 2012 - ABEL MENDOZA

PAIR IT

Stuffed chicken roll with quince and potatoes in the oven

  • 1 stuffed chicken roll
  • 1kg potatoes cut into small pieces
  • 500 gr quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsps. Dijon mustard
  • 1 tbsp. curry powder
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1/2 cup of olive oil
  • Salt and pepper
  • 600 ml of vegetable stock

Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.

Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.

Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.

Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.

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