What it pairs with
-
Slow-roasted lamb shoulder
Firm tannins and dark fruit are suited to the richness of slow-cooked Castilian lamb. -
Grilled ribeye
Dark fruit and cedar notes in the wine amplify charred beef. -
Aged Manchego or Idiazabal
Firm Spanish sheep's milk cheeses harmonise with the wine's structure and fruit depth.
How to serve Matarromera Reserva
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. Slow-roasted lamb shoulder, Grilled ribeye, Aged Manchego or Idiazabal. Match the wine's structure to the dish's fat and salt.
History
Matarromera Reserva has been produced since 1994 as the estate's premium tier with extended French-oak ageing, adding complexity and structure to the Crianza style.
- 1990 — Bodega Matarromera founded
- 1994 — Matarromera Reserva first produced with extended French oak ageing
Facts
- Producer
- Bodega Matarromera
- Grapes
- Tinto Fino (100%)
- Classification
- DO Ribera del Duero
- Oak
- 18 months in French oak barriques
- ABV
- 14.0%
- Price
- €28-50 at retail
- Drinking window
- 5-15 from vintage
- First vintage
- 1994
Frequently asked about Matarromera Reserva
When should I drink Matarromera Reserva?
Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Matarromera Reserva?
Slow-roasted lamb shoulder is the canonical pairing. Other strong matches include Grilled ribeye and Aged Manchego or Idiazabal. Firm tannins and dark fruit are suited to the richness of slow-cooked Castilian lamb.
What grapes are in Matarromera Reserva?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.