Mengoba Bierzo Brezo Mencía 2023

Mengoba Bierzo Brezo Mencía is a vibrant and expressive wine made from the Mencía grape, with additions of Garnacha Tintorera (Alicante Bouschet) and Godello. This wine hails from the Bierzo region of Spain, where Mencía is the dominant variety. Known for its red fruit flavors, floral aromas, and spice, Mencía thrives on the slate-rich hillsides of Valtuille and Villafranca del Bierzo. This vintage boasts a radiant ruby red colour and a full-bodied, complex profile. On the nose, it delivers aromas of ripe red berries, cedar, and spices, while the palate is marked by black cherry, plum, and a touch of oak. The wine is balanced with smooth, elegant tannins and a long, satisfying finish.

Gregorio Pérez’s entry-level Mencía is crafted with fruit from 30- to 60-year-old vines, fermented spontaneously in stainless-steel tanks. It was bottled early to capture the refreshing, juicy character of Mencía. This wine offers a great balance of fleshy fruit and fresh structure, making it a fantastic alternative for those who enjoy wines like Cru Beaujolais or Loire Cabernet Franc. A true expression of Bierzo, this wine is approachable, fun, and reflective of its unique terroir.

*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, Fruity
Grape Varietals: 100% Mencía, with a small addition of Garnacha Tintorera (Alicante Bouschet) and Godello
Tastes Like: Comparable to a light, fruity Merlot, with ripe red berries, black cherry, plum, and a hint of oak, balanced by smooth tannins and lively acidity.
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bierzo DO (Denomination of Origin)
Region: Bierzo, Spain
Terroir: Slate-rich hillsides of Valtuille and Villafranca del Bierzo, with a combination of warm days and cold nights contributing to its fresh structure and depth.

Bodegas Mengoba is a family-owned winery located in the Bierzo region, known for its commitment to organic practices and crafting wines that express the unique characteristics of the local terroir. Under the guidance of Gregorio Pérez, the winery has gained a reputation for producing wines that are fresh, authentic, and approachable, with a focus on the Mencía grape. Their **Mengoba Bierzo Brezo Mencía 2023** is a great example of their philosophy, capturing the essence of Bierzo with a delightful balance of fruit, freshness, and minerality.

Red Meat: Grilled lamb or roasted pork that complements the wine’s dark fruit and spice notes.
Poultry: Herb-roasted chicken, grilled duck, or turkey with a berry reduction that enhances the wine’s bright acidity and fruitiness.
Vegetarian: A wild mushroom risotto, grilled vegetable platter, or roasted root vegetables that highlight the wine’s earthy and fruity character.
Cheese: Semi-cured Manchego, Gruyère, or a soft goat cheese that pairs well with the wine’s smooth tannins and juicy fruit.

Manchego: Aged, nutty Manchego pairs beautifully with the wine’s red berry and plum flavours.
Gruyère: Aged and nutty, complementing the wine’s smooth tannins and fresh structure.
Goat Cheese: Soft and creamy, offering a nice contrast to the wine’s fruit-forward character.
Brie: Mild and creamy, balancing the wine’s depth with a gentle texture.

Botillo del Bierzo (Bierzo-style Cured Meat Stew)

Ingredients:

• 1 Botillo (a traditional cured meat from Bierzo, or substitute with pork ribs if unavailable)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 leek, chopped
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup white wine (optional)
• 1 liter water or vegetable broth
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, leek, and carrots, and sauté for 5-7 minutes until softened.
2. Stir in the smoked paprika and cook for another minute, allowing the spices to release their aromas.
3. Add the Botillo (or pork ribs) to the pot, then pour in the white wine and enough water or broth to cover the ingredients. Bring to a boil, then reduce to a simmer.
4. Simmer for 1.5 to 2 hours, or until the meat is tender and the flavours have melded together. Add the potatoes during the last 30 minutes of cooking.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.
6. Serve hot with a glass of Mengoba Bierzo Brezo Mencía for a perfect regional pairing.