Gargalo Mencía Monterrei DO

Monterrei DO, Spain

Mencía from Monterrei's sheltered valley; warmer than Bierzo Mencía — more red fruit and body, less tannic austerity. Wild cherry, violet, lavender, and mineral slate. Whole-bunch partial fermentation; 10 months in large Spanish and French oak. Monterrei's most interesting indigenous red — undervalued and food-friendly.

Pairing intelligence

• main: Monterrei Mencía with Castilian lamb; warmth of the DO gives the wine enough body to match charred lamb chops
• main: The quintessential Galician winter dish with Galician red; Mencía's cherry and mineral are lighter than Rioja — ideal
• starter: Monterrei Mencía's earthy mineral bridges the mushroom umami of the traditional Galician winter soup