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Bodegas y Viñedos Ponce, Clos Lojen

Bodegas y Viñedos Ponce, Clos Lojen

champion of the downtrodden masses

Tempranillo is the most planted black grape in Spain.  Guess what the second one is?  You're wrong – it’s Bobal.  No, we hadn’t heard of it either!
Long dismissed as a bulk wine workhorse, hidden away in blends or behind anonymous cheap brandnames, Bobal is now being championed by a new wave of small producers who prize its fresh acidity, floral scents and copious dark berry fruit.
To bring out the best in this neglected variety, they are combining forward thinking with some very traditional production methods.  The grapes for this wine were foot-trodden!
Although deep in colour and flavour, this young unoaked red is best served just a little cooler than room temperature to bring out its freshness: around 16°C.  Let it air in the glass for at least five minutes.
Try this with the local speciality Pisto Manchego, or similar meaty casseroles featuring smoked paprika and tomatoes.  Or go tapas-style with manchego cheese and chorizo sausage.  Black olives work really well.

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Available at £11.32 per bottle


This medium-bodied, fresh and essentially unoaked red suits being served a little cooler than room temperature, though not as cool as, say, a Beaujolais.  Straight off your draughty doormat is probably perfect; if the pouch has warmed to centrally-heated room temperature then give it just 30 seconds in the fridge.  If you do smell any reductive, farmyardy aromas then let the glass sit for at least five minutes to air.  If drinking a bottle you should decant it several hours (even a day) before drinking.
You don’t need food with this well-balanced red, but it is very food-friendly.  Good acidity means it will stand up to tomato-based dishes, while the moderate-for-Spain 13% alcohol and its smoky, meaty qualities will suit Spanish flavours like pimentón (smoked hot paprika) and chorizo sausage.  All these feature in the local speciality Pisto Manchego, a sort of Spanish ratatouille, although the chorizo is (usefully for vegetarians) optional.
As the name suggests, Manchego cheese also comes from the La Mancha/Manchuela region.  It’s a terrific match with most reds, but especially this one.  Add some slices of chorizo or jamon iberico, some black olives and some crusty bread for a tapas feast.  Or just stick with black olives on their own – they work really well with this wine.

about this wine

Castilla - La Mancha
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AppellationManchuela DO
Bodegas y Viñedos Ponce
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