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ERRE Punto — Remírez & Ganuza 2024
Region: Rioja
Varietal: 88% Tempranillo, 8% Viura and 4% Garnacha
Aroma: Immediate notes of fresh red cherry and raspberry, plus a bright layer of cranberry and pomegranate. Subtle floral lift (dried rose petals) and a touch of sweet spice — white pepper and a delicate clove.
Palate: Crunchy red-fruit core: cherry, red currant, and a snappy cranberry acidity that gives the wine a lively lift. Medium-bodied with polished but approachable tannins; the texture is plush enough to be satisfying while remaining energetic. Flavor transitions to subtle cocoa and tobacco on the mid-palate, with a clean, slightly mineral finish.
Pairing Suggestions
Charcuterie and cheeses: young Manchego, Idiazabal, or a creamy goat cheese.
Sandwiches: roasted turkey with cranberry, grilled ham and Swiss, or a mushroom and caramelized onion panini.
Small plates: chorizo skewers, roasted red peppers with anchovy, or tomato-and-basil bruschetta.
Foods with a touch of acidity or mild spice will mesh well — think pan-roasted chicken with lemon, herbed pork tenderloin, or tomato-based pastas.
Serving Serve slightly below room temperature, around 59–63°F
ERRE Punto — Remírez & Ganuza 2024
Region: Rioja
Varietal: 88% Tempranillo, 8% Viura and 4% Garnacha
Aroma: Immediate notes of fresh red cherry and raspberry, plus a bright layer of cranberry and pomegranate. Subtle floral lift (dried rose petals) and a touch of sweet spice — white pepper and a delicate clove.
Palate: Crunchy red-fruit core: cherry, red currant, and a snappy cranberry acidity that gives the wine a lively lift. Medium-bodied with polished but approachable tannins; the texture is plush enough to be satisfying while remaining energetic. Flavor transitions to subtle cocoa and tobacco on the mid-palate, with a clean, slightly mineral finish.
Pairing Suggestions
Charcuterie and cheeses: young Manchego, Idiazabal, or a creamy goat cheese.
Sandwiches: roasted turkey with cranberry, grilled ham and Swiss, or a mushroom and caramelized onion panini.
Small plates: chorizo skewers, roasted red peppers with anchovy, or tomato-and-basil bruschetta.
Foods with a touch of acidity or mild spice will mesh well — think pan-roasted chicken with lemon, herbed pork tenderloin, or tomato-based pastas.
Serving Serve slightly below room temperature, around 59–63°F