As we’ve said before, Noelle, the much lamented Keith Floyd used to say that if the wine isn’t worth drinking, don’t cook with it! Well the same applies here for me with the olive oil in this tasty tapas recipe – and didn’t we enjoy the two excellent examples of First Class Extra Olive Oils from Bodegas Roda, who also supplied such wonderful wines!
Aubocassa and Dauro are super un-refined Extra Virgin Oliva Oils made respectively in Mallorca and Empordá (Nr. Girona) – like the wines we also taste they speak of place, of terroir and it’s no wonder they are award winners!
The wines that we enjoyed with this and also the Cheese and
Garlic Filled Mushrooms are from the eponymous Bodegas Roda, Do La Rioja. The first with the tell-tale red coloured foil is Roda 2006 Reserva, using 97% Tempranillo and 3% Graciano for a touch of extra elegance and opulence.
The foil colour indicates that this wine is full of red berry fruit aromas and flavours – think loganberry and strawberries as well as red cherries, but supported by roughly 20 months in French Oak which adds dept of flavour and complexity. It’s a sensuous full wine and well worth it’s 30€ a bottle!
The next wine the Roda 1 Reserva has the same thistle motif on the label (as have the oils and Roda’s new Ribera del Duero wine, Corimbo), but a black foil, and yes you guessed it this indicates that the fruit this time is dark. Black cherry, blackberry and a little damson in there too again with a depth of flavour and complexity as well as tannin and acidy enough to let the wine mature for probably 5 – 8 more years.
The wine reflects it’s terroir with a touch of earthiness, Autumn leaves and minerality. A wine for the dinner table where it really comes into it’s own.