In the glass
Aroma: red cherry, plum, vanilla, cedar
Palate: ripe dark cherry, smooth tannins, cedar spice, balanced acidity
Classic Crianza from the underground-cellar museum estate near Peñafiel: red cherry, plum and vanilla from 14 months in mixed oak, accessible and well-balanced from the Valladolid limestone terroir.
What it pairs with
-
Roast lamb with herb crust
Classic Ribera pairing -- the wine's red fruit and cedar complement herb-crusted lamb. -
Grilled pork chop with garlic
Smooth tannins and cherry fruit match the clean flavour of the pork chop. -
Manchego semicurado
Balanced everyday red pairs comfortably with medium-aged sheep's cheese.
How to serve Museum Real Crianza
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Roast lamb with herb crust, Grilled pork chop with garlic, Manchego semicurado. Match the wine's structure to the dish's fat and salt.
History
Finca Museum is named for the underground cellar museum beneath the Peñafiel estate that displays historic winemaking equipment. The Museum Real Crianza is the estate's classic Ribera label, produced from Tinto Fino on the Valladolid limestone plateau.
- 2003 — First Museum Real Crianza vintage from the Peñafiel estate
Facts
- Producer
- Finca Museum
- Grapes
- Tinto Fino
- Classification
- DO Ribera del Duero
- Oak
- 14 months in French and American oak
- ABV
- 14.0%
- Price
- EUR 15-22 at retail
- Drinking window
- 4-10 from vintage
- First vintage
- 2003
Frequently asked about Museum Real Crianza
What does Museum Real Crianza taste like?
On the nose, red cherry, plum, vanilla, cedar. On the palate, ripe dark cherry, smooth tannins, cedar spice, balanced acidity. Structurally medium-bodied, medium tannins, medium acidity with a medium finish. Classic Crianza from the underground-cellar museum estate near Peñafiel: red cherry, plum and vanilla from 14 months in mixed oak, accessible and well-balanced from the Valladolid limestone terroir.
When should I drink Museum Real Crianza?
Drink 4-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Museum Real Crianza?
Roast lamb with herb crust is the canonical pairing. Other strong matches include Grilled pork chop with garlic and Manchego semicurado. Classic Ribera pairing -- the wine's red fruit and cedar complement herb-crusted lamb.
What grapes are in Museum Real Crianza?
The blend is Tinto Fino. The wine is classified as DO Ribera del Duero.