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Ribera del Duero
Food Pairing
Roast leg of lamb

Fans of this cult red from the Ribera del Duero north of Madrid need no introduction to earthiness. This is 100-per cent tempranillo, the prominent grape of Rioja to the east, a moderately tannic variety with loads of complexity when done right. The winemaker boasts of its "dark forest aromas" and I would not disagree. There's also good spice from 24 months in American oak as well as pleasant oxidation and a tight tug of fine-grained tannins. Roast leg of lamb would do it justice. $49.99 in B.C.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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