Quinta Vale D. Maria Douro Red 2010
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Robert Parker's Wine Advocate
The 2010 TINTO (QUINTA VALE D. MARIA) is an old vines field blend from the oldest parts of the Quinta (approximately 60 years), aged for 21 months in barriques, 75% new. This is a very different wine and a very different style than the blockbuster 2009. Depending on whether they fulfill their anticipated evolutions and depending on the personal tastes of the consumer—who knows, some might prefer this. The alcohol this year is 14.5%. It seems far more restrained and balanced, if lacking that extra "wow" component that it often has and had in 2009. Yet, as I sat with this, it seemed remarkably graceful, balanced and persistent. If it is not the biggest or deepest—noting that it still adds about 2 layers of depth to the Casal Loivos bottling—it is still pretty fine. As it aired out, it seemed rather fresh and it developed a more complex flavor medley as well, with a hint of herbs. Its harmony and balance may serve it in good stead and it lacks little. I left a few ounces in a glass for two hours. It was better when I came back. It should be approachable young, but it will age pretty well, too. This is a nice success in the vintage and a good example of how this vintage will work when it does—not a lot of the obvious, but good balance and very pleasing drinking. There were 22,010 bottles produced, plus some large format bottles. Drink 2015-2025.
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Wine Spectator
Well-rounded, with rich spice and fruit flavors, including plum compote, raspberry tart and nutmeg. A rich vein of chocolate, with light minty accents, runs through to the luscious finish.
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James Suckling
A fruit-dependent red with hints of new wood. Full body with lightly toasted oak and a fruity, berry and chocolate finish. Solid wine. Big style but I like it. Drink or hold.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.