Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 4 to 12 years from vintage.

vintage4 yrs12 yrs14 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 above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

What it pairs with

  • Roast Iberian pork with romesco sauce Fatty Iberian pork and the almond-pepper sauce match the wine's ripe fruit and spiced oak.More wines for pork →
  • Lamb chops a la brasa Charcoal-grilled lamb enhances the wine's dark-fruit and mineral character.More wines for lamb →
  • Hard Manchego or aged Idiazabal Salty aged Spanish cheese amplifies Garnacha's strawberry-and-spice register.More wines for aged hard cheese →

How to serve Salmos

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Roast Iberian pork with romesco sauce, Lamb chops a la brasa, Hard Manchego or aged Idiazabal. Match the wine's structure to the dish's fat and salt.

History

Familia Torres, the Catalan wine producer founded in Vilafranca del Penedes in 1870, entered the Priorat appellation in 2001, planting old Garnacha and Cariñena parcels in Gratallops. Salmos, first released in 2004, represents the estate's approachable Priorat expression.

  1. 2001Familia Torres acquires vineyard land in Gratallops, DOQ Priorat
  2. 2004First Salmos vintage released

Facts

Producer
Torres Salmos · visiting guide
Grapes
Garnacha, Cariñena, Syrah
Classification
DOQ Priorat
Oak
12 months in French and American oak barrique
ABV
14.5%
Price
€20-32 at retail
Drinking window
4-12 from vintage
First vintage
2004

Frequently asked about Salmos

What does Salmos taste like?

Structurally full-bodied, firm tannins, medium acidity with a long finish.

When should I drink Salmos?

Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Salmos?

Roast Iberian pork with romesco sauce is the canonical pairing. Other strong matches include Lamb chops a la brasa and Hard Manchego or aged Idiazabal. Fatty Iberian pork and the almond-pepper sauce match the wine's ripe fruit and spiced oak.

What grapes are in Salmos?

The blend is Garnacha, Cariñena, Syrah. The wine is classified as DOQ Priorat.

Tags

cari ena dry firm tannin full body garnacha medium acid medium term mood bold mood rustic occasion dinner party occasion weeknight old world pairs with aged cheese pairs with pork pairs with red meat price trade up still red syrah

Taste it where it is made: tastings near Torres Salmos

Trek & Wine in Priorat

Starts 7 km awayDay trip5 hours5.0 from 8 reviewsfrom €90

Walk among vineyards guided by a local in the unknown and unspoiled landscape of the Priorat wine region. Enjoy an easy half-day walk and savour the Priorat world-famo...

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