Bodegas Valdemar Conde Valdemar Rioja Reserva 2015

Bodegas Valdemar Conde Valdemar Rioja Reserva is a sophisticated and balanced red wine from Rioja, Spain. Made primarily from Tempranillo with a touch of Graciano, it offers aromas of blackberries, plums, and dried figs, with notes of vanilla, cedar, and spice. The palate is full-bodied with silky tannins, vibrant acidity, and a long, elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Rich
Grape Varietal: Tempranillo
Tastes Like: Comparable to a bold Merlot-Cabernet blend, with blackberries, plum, vanilla, and a touch of leather, finishing with silky tannins and a lingering spice.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rioja, Spain
Terroir: Clay and limestone soils
Aging: 24 months in oak
Serving Temperature: 16-18°C

Bodegas Valdemar is a historic family-run winery in Rioja, celebrated for its dedication to quality and innovation. Their Conde Valdemar Reserva exemplifies the elegance and tradition of Rioja's finest wines.

Seafood: Grilled octopus or tuna with smoky paprika.
Poultry: Roast duck or chicken with a red wine reduction.
Vegetarian: Mushroom and lentil stew or roasted eggplant.
Meat: Beef tenderloin, lamb chops, or venison stew.

Manchego: Firm and nutty, complementing the wine's structure.
Idiazabal: Smoky and savoury, enhancing the wine's complexity.
Mahón: Semi-hard and tangy, balancing the wine's tannins.
Blue Cheese: Bold and creamy, providing a delightful contrast.

Beef Tenderloin with Red Wine Reduction

Ingredients:

• 2 beef tenderloin steaks
• 1 cup red wine
• 2 tbsp unsalted butter
• 1 shallot, finely chopped
• 1 tsp thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Season beef tenderloin with salt and pepper. Heat a skillet and sear steaks for 3–4 minutes per side for medium-rare. Remove and let rest.
2. In the same skillet, sauté shallots until softened. Add red wine and thyme, simmering until reduced by half.
3. Whisk in butter to finish the sauce. Adjust seasoning as needed.
4. Serve tenderloin topped with the red wine reduction.

Tip: Pair with roasted potatoes or sautéed green beans for a complete meal.