Goliardo Caíño Tinto

In the glass

What it pairs with

• Chuletón de buey (aged Galician ribeye)
  Caíño Tinto's lean, peppery, high-acid red structure tracks long-aged Galician beef and rosemary char without the oak weight of a Rioja.
• Lamprea a la Bordelesa (lamprey eel in red sauce)
  The Miño-river lamprey braised in its own blood demands a red with high acidity and savoury edge: Salnes Caíño Tinto is the local pairing.
• Chorizo a la sidra (cider-braised chorizo)
  Caíño Tinto's red-cherry-and-pepper profile meets the smoky paprika sausage without competing with the cider tang.
• Cocido gallego (Galician boiled-meat-and-veg)
  Salnes Espadeiro and Caíño Tinto blends sit at the Atlantic-light end of the red spectrum: they handle the boiled pork and grelos broth without dominating.

How to serve Goliardo Caíño Tinto

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Chuletón de buey (aged Galician ribeye), Lamprea a la Bordelesa (lamprey eel in red sauce), Chorizo a la sidra (cider-braised chorizo). Match the wine's structure to the dish's fat and salt.

History

Goliardo is the indigenous-reds project of Forjas del Salnés, bottling Caíño Tinto and Espadeiro from small parcels of heritage red varieties in Salnes.

1. 2007 — First Goliardo Caíño Tinto vintage released

Facts

Producer

Bodegas Forjas del Salnés

Grapes

Caíño Tinto

Classification

DO Rías Baixas

Oak

Used French oak barrels, 12 months

ABV

12.5%

Price

€60-95 at retail

Drinking window

5-18 from vintage

First vintage

2007

Vegan

Yes (no animal-derived fining)

Frequently asked about Goliardo Caíño Tinto

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