[Sponsored by Ribera del Duero] Ribera del Duero is one of Spain’s most renowned wine regions, located along the banks of the Duero River, north of the central plateau. Its winemaking history dates back over two thousand years, when the Romans introduced viticulture to this area. However, Ribera del Duero has gained international fame only in recent decades, thanks to the exceptional quality of its wines, which are now considered among the best in the world.
The terroir of Ribera del Duero is characterized by an extreme continental climate, with hot, dry summers and long, harsh winters. Temperatures can vary significantly between day and night, creating ideal conditions for grape maturation. The soil, composed of clay, limestone, and sand, is nutrient-poor, forcing the vines to develop deep roots in search of water, which helps produce high-quality grapes with a great concentration of flavors.
The most important grape variety in Ribera del Duero is Tinto Fino, also known as Tempranillo. This native variety covers over 96% of the vineyards in the region and is responsible for most of the wines produced here. Tempranillo in Ribera del Duero is distinguished by its ability to produce structured, powerful, yet elegant wines, with an aromatic profile that ranges from fruity to floral, with notes of red and black fruits, tobacco, leather, and sweet spices. The climate of Ribera del Duero allows Tempranillo to develop a slow and even ripening process, resulting in wines of great complexity and longevity.
In addition to Tempranillo, other varieties such as Albillo Mayor, Cabernet Sauvignon, Merlot, Garnacha Tinta and Malbec are also grown in Ribera del Duero. These are often used in blends to add additional structure and complexity to the wines. Some producers in the region have also started experimenting with Garnacha, a grape variety that is gaining increasing popularity. The Albillo Mayor grape is also added to the rosé: with about 500 hectares planted of this white grape, it is the 2nd commonly planted grape variety after the main varietal, the Tinta del Pais.
Since 2019 pure white wines are also allowed in the D.O. Ribera del Duero: at least 75% of a D.O. white wine must be made from the Albillo Mayor grape.
Ribera del Duero received its Denomination of Origin (DO) status in 1982, a recognition that led to an exponential growth in the quality and reputation of its wines. Today, the region is home to numerous wineries, both historic and modern, producing wines of the highest caliber, many of which are appreciated worldwide for their intensity, balance, and aging potential.
With its unique combination of history, terroir, and grape varieties, Ribera del Duero continues to be a favorite destination for wine lovers, offering an unforgettable oenological experience.
If you search some recipes to pair these wines with, search no more and keep reading: you may find your next favorite recipe here!
CRISPY POLENTA WITH MUSHROOMS AND SAUSAGE (7-8 pieces)
POLENTA SLICES
500 ml of water
120 g polenta flour
1 ts of extravirgin olive oil
1 pinch of salt
TOPPING
220 g Portobello mushrooms (or any mushroom you like)
220 g sausage
1/2 onion, finely chopped
1 clove of garlic
salt and pepper
parsley
1 tbs of extravirgin olive oil
4-5 slices of Brie cheese
Method
Cook your polenta following the direction on flour’s pack. Lightly grease a 500ml container, then pour your polenta into it. Level it nicely, let it cool at room temperature and then put it in the fridge for 6 hours.
Clean your mushrooms and cut them in slices.
Cut the sausage “skin”, remove it and make some chuncks with the pulp.
Add the oil to a hot pan. Add the garlic, the onion and the sausage. Cook until it’s a bit crispy, then take it out of the pan and add the mushrooms. Cook until the water of the mushrooms has evaporated. Add the mushrooms to the sausage, remove the garlic, taste and eventually add some salt, if needed.
Once the polenta is nice and firm, take it out the container and cut some slices out of it, of about 1cm thick. Fry into a bit of oil until crispy.
Add your mix of sausage/mushrooms on top of your polenta, a slice of Brie cheese and a sprinkle of parsley.
FAKE SPINACH GNOCCHI WITH TALEGGIO SAUCE (2 PORTIONS)
GNOCCHI
125 g of frozen spinach (once at room temp, remouve the excess water and you should have about 80 g of spinach ready to use)
220 ml water
330 g of ap flour
TALEGGIO SAUCE
20 g of butter
2-3 sage leaves
125 ml milk
150 g of Taleggio cheese (it works super good also with Gorgonzola, it you like it)
(if needed) 1ts cornstarch + 2 tbs cold water
Method
PREPARE YOUR “GNOCCHI“
Put the spinach and water in a blender or mixer and reduce them into a cream.
Add everything into a pan and bring them to a boil, add the flour. Reduce the heat to low and stir vigorously until you have a row dough that keep together like a ball.
Remove it from the stove and let it sit 1 minute.
Carefully put the dough on your working surface and wait a couple of minutes until it cools a bit, then knead it. You shoud get a dough with the “Play Dough” consistency.
Make 4-5 logs the sixe of your fingers, the cut them into pieces the size you desire your gnocchi to be. You can cook them as they are, or roll them onto a fork, pressing gently, to make them look prettier (and they’ll also absorb better the sauce).
PREPARE THE SAUCE
Add your butter into a pan, let it melt and add the sage. Let it cook 1 minute, then add the milk and the Taleggio cheese (without the crust!): let the cheese melt on low heat.
It you prefer a thicker sauce, mix the cornstarch with the water and add them to the sauce.
COOK AND SERVE
Cook the gnocchi in hot, salted, almost boiling water: they’ll be ready once they float.
Add them to your sauce and guarnish everything with some sage leaves, if you like.