6 Day Wine and Gastronomy Tour of Northern Spain
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Structure
Drinking window
Best 6 to 15 years from vintage.
vintage6 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dark cherry, cassis, tobacco, cedar
Palate: concentrated dark fruit, cedar spice, structured tannins, mineral
Museum's Reserva tier adds weight and structure: concentrated dark cherry, cassis and tobacco from 20 months in French oak, with firm tannins and a mineral thread from the Peñafiel limestone soils.
What it pairs with
-
Slow-roasted suckling pig
Firm structure and concentrated dark fruit balance the Castilian cochinillo. -
Grilled sirloin with bone marrow
Dense tannins and dark fruit suit the richness and fat of the beef-bone combination. -
Aged Manchego with walnut
The wine's mineral thread and concentrated fruit pair with nutty aged cheese.
How to serve Museum Real Reserva
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Slow-roasted suckling pig, Grilled sirloin with bone marrow, Aged Manchego with walnut. Match the wine's structure to the dish's fat and salt.
History
Museum Real Reserva draws from the estate's best Tinto Fino selections, spending 20 months in French oak barrels to develop concentration and structure. It represents the Finca Museum cellar museum estate's ambition beyond the everyday Crianza tier.
- 2006: First Museum Real Reserva vintage released from Peñafiel estate
Facts
- Producer
- Finca Museum · visiting guide
- Grapes
- Tinto Fino
- Classification
- DO Ribera del Duero
- Oak
- 20 months in French oak
- ABV
- 14.5%
- Price
- EUR 28-40 at retail
- Drinking window
- 6-15 from vintage
- First vintage
- 2006
Frequently asked about Museum Real Reserva
What does Museum Real Reserva taste like?
On the nose, dark cherry, cassis, tobacco, cedar. On the palate, concentrated dark fruit, cedar spice, structured tannins, mineral. Structurally full-bodied, firm tannins, medium acidity with a long finish. Museum's Reserva tier adds weight and structure: concentrated dark cherry, cassis and tobacco from 20 months in French oak, with firm tannins and a mineral thread from the Peñafiel limestone soils.
When should I drink Museum Real Reserva?
Drink 6-15 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 Reserva?
Slow-roasted suckling pig is the canonical pairing. Other strong matches include Grilled sirloin with bone marrow and Aged Manchego with walnut. Firm structure and concentrated dark fruit balance the Castilian cochinillo.
What grapes are in Museum Real Reserva?
The blend is Tinto Fino. The wine is classified as DO Ribera del Duero.
Tags
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