All Red: Day 2

2023 Wild Child Tempranillo

This Tempranillo is silky and inviting, with ripe plum and fig at the forefront, complemented by subtle notes of leather and gentle spice. The mid-palate is smooth and balanced, offering a touch of dried herbs that enhance its complexity. Soft tannins provide structure without overpowering the fruit, making it approachable and versatile with food.

The finish is long and lingering, with a faint whisper of earthy warmth. Overall, it’s a refined expression of Tempranillo’s classic elegance with a modern, fruit-forward twist.

Fig

Plum

Food Pairing

Patatas Bravas with Garlic Aioli

Patatas Bravas are a classic Spanish tapa—crispy, golden potatoes served with a rich, garlicky aioli. The bold, juicy flavors of the 2023 Wild Child Tempranillo complement the smoky, slightly spicy potatoes while balancing the creamy, garlicky aioli. This pairing brings out the wine’s ripe plum and fig notes, enhancing the tapas experience for a lively, flavorful bite.

Ingredients:

2 lbs russet potatoes, peeled and cut into 1-inch cubes
3 tbsp olive oil
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
½ cup mayonnaise
2 cloves garlic, minced
1 tsp lemon juice
Salt, to taste

Steps:

Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, smoked paprika, cayenne, salt, and pepper. Spread in a single layer on a baking sheet.
Roast potatoes for 25–30 minutes, turning halfway, until golden and crispy.
While potatoes roast, whisk together mayonnaise, garlic, lemon juice, and a pinch of salt to make the aioli. Adjust garlic and lemon to taste.
Remove potatoes from the oven and serve immediately, drizzled with garlic aioli or with aioli on the side for dipping.
Pair with a glass of 2023 Wild Child Tempranillo to enjoy the juicy, spiced notes of the wine alongside the crispy potatoes and creamy aioli.

Serves 4

Bold, smoky, and slightly spicy.