Whisky and Brown Sugar braised Short Ribs, Quinoa, Fresh Salad, and Elvi Ness, Ribera del Jucar
This past weekend we were lying low again and after emailing with Moises a few times, I could not help but try another one of his wonderful wines. We were also looking for some serious food to go with it, so we went for some of my Whisky and Brown Sugar braised ribs along with some Quinoa, and fresh green salad. To pair with the heavy braised ribs, I went for a wine from Moises’s portfolio, the 2007 Elvi Ness. The only slight I have on this bottle was that there seemed to be effervescence or bubbles in the wine. Of course these were not on purpose, but they took a fair amount of time to dissipate.
The wine note follows below:
2007 Elvi Ness, Ribera del Jucar – Score: B to B++ (blend of 25% Tempranillo, 32% Bobal, 39% Merlot, and 4% Cabernet Sauvignon)
The nose on this garnet to black colored wine was rich with cedar, vanilla, coffee, dirt/bramble, blackberry, black cherry, currant, plum, and mint/eucalyptus. The mouth on this medium to full bodied wine initially showed bubbles, which was a bit offsetting, over time it dissipated, along with blackberry, black cherry, currant, and bramble. The mid palate was bracing with acid, a rich mouth, oak, and spice. The finish was long, with nice spice, black cherry, black currant, oak, and vanilla.