Bodegas Emilio Moro 2018 and Dehesa de Los Llanos Artisanal Gran Reserva Manchego DO

Expressive and Sharp

A Tempranillo wine paired with Machego cheese

What to know
Storage Instructions

NOTES FROM THE CURATOR

Bodegas Emilio Moro 2018 Made with Tempranillo grapes, this wine is a very intense cherry red in color. Fermented in stainless steel tanks at controlled temperatures, then aged in American and French oak barrels for 12 months, the Bodegas Emilio Moro is among the top 1% of wines in the world.

On the nose, it is expressive and fresh, with complex aromas of cocoa, coffee, cinnamon, cherries, and raspberry. On the palate, powerful, exuding blackberry, plum, with honeyed and polished tannin.

Dehesa de Los Llanos Artisanal Gran Reserva Manchego DO

From the Manchega sheep of the La Mancha pastures of Spain straight to the creamery barely a few steps away, this semi-hard staple of Spanish cuisine has a sweetness that sharpens over nine months of aging. Past the signature inedible herringbone rind, the pâté of Gran Reserva Manchego is granular and flaky, with tiny pores that add further to the texturing. Rounded and toasty, fruit and nut flavors sit in perfect balance with piquant zesty undertones. This is accompanied by the scent of La Mancha grass and dried herbs—simply, inherently Manchego.

Red wine - Store unopened red wines in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 16 to 18°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.

Cheese - Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Hard cheeses should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe. Moisture is not as big a problem for hard cheeses as it is for other kinds, but don’t forget to write up a label with the date you first opened the package and to replace the parchment paper every time you open the cheese. It will be fine for up to one month.

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