2019 Joan Gine Recipe

Inspect the bottle

Check the label on the 2019 Joan Giné for provenance and any storage notes. Confirm the bottle is undamaged and the cork is intact.

Temperature

Serve this red wine slightly below room temperature: target 16–18°C (60–64°F). If the bottle has been refrigerated, remove it 30–60 minutes before serving to allow it to warm slightly. If too warm, place the bottle in an ice bucket with water and ice for 6–8 minutes and recheck.

Open the bottle

Use a waiter’s corkscrew to remove the foil cleanly and extract the cork. Wipe the rim of the bottle with a clean cloth to remove any cork fragments.

Decanting (optional)

If the wine is young and tannic or you want to clarify sediments, decant for 30–60 minutes. Hold the bottle against a light and pour slowly into a decanter. If the wine is older (close to 10+ years), stand the bottle upright for several hours before opening and decant gently to avoid disturbing sediment; stop pouring if you see sediment reach the bottle neck.

Glass preparation

Rinse each large red wine glass with a small amount of filtered water and pour out; this removes any dust and slightly cools the glass. Dry each glass with a lint-free cloth if desired, or leave them slightly wet to see legs better.

Pouring

Pour about 120–150 ml (4–5 oz) per glass to allow room for swirling and aroma evaluation. For tasting purposes, pour smaller 60–90 ml (2–3 oz) samples.

Tasting sequence

Start by observing the color and viscosity (tilt the glass). Swirl gently to aerate and release aromas. Smell deeply several times, then take a small sip and let it coat your mouth; note acidity, tannin, fruit, and finish. For comparative tastings, cleanse the palate with water or a small piece of bread between samples.

Select and check glassware

Choose large, tulip-shaped Bordeaux glasses to concentrate aromas. Ensure each glass is clean, free of detergent residues and fingerprints.

Use of thermometer

If you have a wine thermometer, check the wine temperature in the bottle or decanter to confirm it is in the 16–18°C range. Adjust briefly in an ice bath if needed.

Prepare charcuterie and cheese

Arrange the Jamón ibérico, Manchego slices, bread, Marcona almonds, and dark chocolate on a board. Bring cheeses to near room temperature (15–20 minutes out of the refrigerator) so their flavors open up and pair best with the wine.

Tasting with food

Taste the wine alone first to note its characteristics. Then try small bites of the ham and cheese followed by a sip of wine to observe how flavors interact. Dark chocolate pairs well for a contrasting finish and can highlight the wine’s dark fruit and cocoa notes.