Issue link: http://digital.copcomm.com/i/348953
102 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2014 Matthew Kaner's tasting notes: Dark and brooding, floral notes shine through and act as the sinew of texture with a giving acidity. Pairing note: Go with a dry-aged porcini-rubbed bone-in ribeye. Diane Pandolfini's tasting notes: Dried fruit leather of blackber - ries, cured meat, cured black olives, bitter dark chocolate, dried sage and rosemary and a sweet sensation of bal - samic. Finishes dry with some enriched soil notes. Pairing note: Serve with braised beef cheeks and roasted potatoes. William Templin's tasting notes: A decadent drinking experience beginning with a unique nose of herb spice and floral aromas. Full-bodied on the palate, high-fruit extraction complemented by heavy oak aging, sweet notes and dried fruits with hints of licorice round out a wine that despite its boldness still offers a touch of feminine elegance. Pairing note: This wine screams for lamb! The bold flavors in the wine demand a gamier style of red meat that is a little more delicate than a full on steak. somms and buyers Wine #13: Bodegas Protos 2009 Protos Reserva Wine #14: Bodegas Vizcarra 2010 Inés Caroline Styne, co-owner and Wine Director of L.A. landmarks Lucques, A.O.C., Tavern and Larder at Maple, explained that Ribera del Duero fits an ever-growing consumer demand. "I thought that the Spanish wine trend was over, but my custom- ers continue to ask for them," she said. "They really are such approachable wines—the young can wrap their head around it, and there are complexities for the more seasoned connoisseur to enjoy as well." Nadia Pavleska, Certified Sommelier at Darren's Manhattan Beach; Marilyn Snee, Sommelier at Wine House/Upstairs2; Joe Baker, Assistant Wine Buyer at Tar & Roses. Bob Henry, Wine Consultant at Engine Co. 28 Restaurant. Juan Alonso, owner and Chef, Le Chêne Restaurant. Wine #15: Bodegas Emilio Moro 2010 Malleolus