When it comes to pairing, there is a golden rule: “If it grows together, it goes together.” Today, we’re heading to the rugged landscapes of Spain to marry a powerhouse red from Navarra with a legendary cheese from La Mancha.
Whether you’re hosting a dinner party or just treating yourself to a sophisticated Tuesday night, this duo is a masterclass in balance.
The Wine: Los Olivos Reserva (Merlot-Cabernet) by Nekeas
Hailing from the Valley of Valdizarbe in Navarra, this blend is a sophisticated nod to Bordeaux grapes grown in Spanish soil.
- The Profile: This Reserva is all about depth. You’ll find intense aromas of blackcurrant and plum (thanks to the Merlot) structured by the firm tannins and cedar notes of the Cabernet Sauvignon.
- The Texture: Because it’s a Reserva, it has spent significant time in oak and bottle, resulting in a velvety mouthfeel with hints of tobacco, vanilla, and spice.
The Cheese: MANCHEGO CURADO “Artequeso”
Not all Manchego is created equal. The “Curado” designation means this cheese has been aged for 6 to 8 months, hitting the sweet spot between creamy and crumbly.
- The Profile: Artequeso is made from 100% Manchega sheep’s milk. It offers a buttery, nutty flavor with a characteristic “bite” that lingers on the palate.
- The Texture: It’s firm but retains a slight moisture, often featuring those tiny, crunchy protein crystals (tyrosine) that signify a well-aged cheese.
Why This Pairing Works
1. The Fat-Tannin Handshake
The Manchego Curado is an aged sheep’s milk cheese, meaning it has a high fat content and a distinct protein structure. The Merlot-Cabernet blend is high in tannins (the stuff that makes your mouth feel dry).
2. Matching Intensity
A “Curado” (cured) Manchego has been aged for 3–6 months, giving it a bold, nutty, and slightly picante flavor.
3. Complementary Aromatics
Both the wine and the cheese share a “savory” DNA that creates a bridge between them:
- The Wine: Offers notes of blackcurrant, cedar, and tobacco.
- The Cheese: Features a characteristic “lanolin” (sheep’s wool) aroma and a salty, nutty finish.
- The Result: The earthy undertones of the Cabernet blend highlight the herbal, scrubland notes often found in authentic Manchego.
Serving Tips for the Best Experience
To truly let these flavors sing, keep these three tips in mind:
- Temperature Matters: Serve the Los Olivos slightly below room temperature (around 16-18°C). Let the Manchego sit out for 30 minutes before serving; cold cheese masks the delicate oils and aromas.
- The “Rustic” Add-on: Serve with some Marcona almonds or a dollop of quince paste (membrillo). The sweetness of the quince bridges the gap between the wine’s fruit and the cheese’s salt.
- Aeration: Decant the Los Olivos for at least 45 minutes. These Reserva blends need a little “room to breathe” to unlock the secondary aromas of leather and spice.
