{"id":12127,"date":"2015-10-30T09:51:22","date_gmt":"2015-10-30T14:51:22","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=12127"},"modified":"2015-10-30T09:51:22","modified_gmt":"2015-10-30T14:51:22","slug":"hito-2014-100-tempranillo","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2015\/10\/30\/hito-2014-100-tempranillo\/","title":{"rendered":"Hito 2014, 100% Tempranillo"},"content":{"rendered":"

\"103015a\"<\/a>I have had many wines made with Tempranillo both from wineries in the United States, South America and Spain. The grape Tempranillo never caught my fancy until I tried the sample sent to me of a 2014 Hito. This wine helped to change my impression of this widely planted international grape.<\/p>\n

The 2014 hits was made with 100% Tempranillo grapes. The wine was a dark purple to black color with a ruby rim. Aromas of dark fruits appear as soon as the bottle is uncorked. In the glass the wine is very fruit forward with blackberries, black cherries and black raspberries. Cooking spices add to the complexity of the taste. The full-bodied wine had mild tannins. The fruity finish yielded to baking spices especially cloves and cinnamon. There was an earthiness on the aftertaste. The suggested retail price for the Hito 2014 is a reasonable $15.99.<\/p>\n

\"103015b\"<\/a>It was the earthiness on the aftertaste that led me to compose dinner for the evening. I began by saut\u00e9ing some garlic and onions. To the skillet I added sliced mushrooms and the kale. The mixture was served over brown rice and has an autumn earthy theme. Before adding to the rice, I added a splash of the Hito 2014 to the kale and mushroom topping. The mushrooms and kale complemented the aftertaste of the wine.<\/p>\n

The producer of Hito 2014 is Cepa 21<\/i><\/a>, a winery and vineyard established in 2007. The focus of the winery is on producing Tempranillo crafted with Tempranillo grapes that have their own unique clone, the Emilo Moro Tempranillo clone. According to the information sheet that came with the wine, \u201cThis story of Cepa 21 is rooted in that of Ribera del Duero, the Spanish D.O. with the highest altitude, located in a grand valley situated on the elevated plateau of the Iberian peninsula.\u201d The Mediterranean climate influences the vineyards and the vines may receive 2400 hours of sun.<\/p>\n

Cepa 21 encourages wine tourism by offering tours of the winery. Wine enthusiasts are able to choose between a number of activities including harvest workshops and local cultural visits. When planning your visit to Cepa 21 consider dining at their onsite restaurant. English speaking tours are also offered. Online photos show a large modern style building surrounded by many acres of vineyards.<\/p>\n

If I ever have the opportunity to visit wineries in the Ribera del Duero, Cepa 21 is on my list of wineries to visit and write more about.<\/p>\n

Autumn Rice Recipe<\/b><\/p>\n

\"103015c\"<\/a>Ingredients<\/i><\/p>\n

olive oil, enough to coat the bottom of a skillet
\n1 onion, diced
\n2 cloves garlic, minced
\n2 cups sliced mushrooms
\n2 cups of chopped kale leaves, torn with ribs removed and discarded
\nsalt and ground black pepper to taste
\n\u00bd\u00a0 cup of Tempranillo
\n1 cup of uncooked brown rice<\/p>\n

Directions<\/i><\/p>\n

1. Cook rice according to package directions or your favorite method of cooking rice.
\n2. Heat oil in a skillet over medium-high heat. Saut\u00e9 garlic and onion for about five minutes.
\n3. Add mushrooms and cook, stirring and mixing with the onion and garlic.
\n4. Add kale and stir into the mixture.
\n5. Add wine and stir mixing into the mixture.
\n6. Cover and put heat on low until rice is finished cooking.
\n7. Place rice on a dinner plate\u00a0and top with the kale, mushroom, onion and garlic mixture.<\/p>\n

Pair with Hito Tempranillo.<\/p>\n

Cheers,
\nTerry and Kathy<\/p>\n