2011 Bodegas Franco-españolas Rioja Gran Reserva Recipe
Recipe information
Make 2011 Bodegas Franco-españolas Rioja Gran Reserva in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine & Glassware
Decanting & Serving Tools
Optional Food Pairings
Preparation
1. Chill and readiness
Remove the bottle from long-term storage or refrigeration 30–45 minutes before serving so the wine reaches an optimal serving temperature of about 16–18°C (61–64°F). Use a wine thermometer to check temperature; if too cool, leave at room temperature for a short time.
2. Gather tools and glassware
Select large Bordeaux-style glasses to allow aromas to concentrate. Set out the decanter, wine opener, flashlight/candle, and thermometer. Place the optional food pairings on a board, sliced into serving portions so they’re ready when the wine is poured.
Opening & Decanting
3. Inspect the bottle
Stand the bottle upright for an hour prior to opening if it has been stored on its side, to allow sediment to settle. Note the fill level and condition of the cork and capsule.
4. Open the bottle
Carefully cut the capsule below the lip, wipe the top of the bottle with a clean cloth, and use a waiter’s corkscrew to remove the cork gently. Smell the cork briefly to check for any obvious faults (musty or wet cardboard aromas indicate cork taint).
5. Decant and check for sediment
Hold the decanter where light can pass through or place a small flashlight/candle behind the bottle. Slowly and steadily pour the wine into the decanter in one continuous motion. Stop pouring when you see sediment reaching the neck—typically minimal in a properly aged Gran Reserva. This decanting both separates any sediment and allows the wine to open up through gentle aeration. Total decant time: 20–40 minutes before drinking; longer (up to 2 hours) is acceptable for more aeration.
Tasting & Serving
6. Pouring
Pour a small tasting amount (about 30–60 ml) into each glass for the first evaluation, then top up to 120–150 ml per glass for the tasting. Hold the glass by the stem to avoid warming the wine and to keep the bowl clear for visual evaluation.
7. Visual evaluation
Tilt the glass against a white background and observe color and clarity. For a 2011 Rioja Gran Reserva expect garnet with some brick rim coloration. Note the wine’s viscosity (legs) as you swirl the glass gently.
8. Aroma assessment
Swirl the glass to release aromas and take short sniffs followed by deeper inhalations. Expect tertiary notes of dried fruit (plum, fig), leather, tobacco, cedar, vanilla, and baking spice from oak aging, along with tertiary oxidative notes and savory nuances that develop in bottle-aged Rioja Gran Reserva.
9. Taste evaluation
Take a moderate sip, let the wine coat the mouth, and breathe in slightly to aerate it — this helps release flavors. Note structure: medium to full body, ripe but integrated tannins, balanced acidity, and flavors that echo the nose (dried black fruit, leather, spice), with a long, savory finish. Consider how fruit, oak, acidity, tannin, and alcohol interact.
10. Food pairing
Serve with slices of Manchego and Jamón Ibérico, or follow with chargrilled chorizo or roasted lamb for a heartier pairing. End the tasting with small squares of dark chocolate to highlight cocoa and dried-fruit notes. Consume within 1–2 days after opening; if remaining, re-cork and refrigerate upright to slow oxidation.
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