2020 Juan Gil Recipe

1. Chill & inspect

If the bottle has been stored at cellar temperature (55–65°F / 13–18°C), bring it to serving temperature of about 60–64°F (15–18°C). If it was stored warmer, chill in the refrigerator for 30–60 minutes. If too cold, let rest at room temperature 10–15 minutes before serving. Inspect the bottle for any sediment, cork condition and label notes.

2. Rinse glassware

Rinse glasses with a small amount of filtered water and tilt to coat the inside, then pour out. This clears any dust and slightly warms the glass. Wipe any water droplets from the rim with a clean cloth.

3. Open the bottle

Use a corkscrew to remove the foil and extract the cork carefully. Wipe the bottle neck with a clean cloth or paper towel to remove any cork particles or dust.

4. Decanting (optional)

If you prefer to decant, pour the wine slowly into a decanter in one steady stream. Stop if you see sediment approaching the neck (though many modern bottlings of Juan Gil have little sediment). Let the wine breathe for 30–60 minutes. If you do not decant, allow the wine to sit in the opened bottle for 10–20 minutes to open up slightly.

5. Serve

Pour about 4–6 ounces (120–180 ml) per glass, filling no more than one-third to one-half of the glass to allow swirling and aroma concentration. Hold the glass by the stem, present the wine, and allow your guest (or yourself) to swirl and smell before tasting.

6. Tasting order: note appearance (deep ruby color, clarity), aroma (ripe dark fruit, spice, oak), and palate (rich fruit, balanced acidity, tannins). Take a small sip, let it coat the mouth, and note mid-palate and finish.

7. Food pairing: 2020 Juan Gil (a Spanish Monastrell/Mourvèdre-forward wine) pairs well with grilled meats, lamb, rich stews, aged cheeses (Manchego), and spicy cured meats like chorizo. Serve the wine slightly below room temperature to emphasize freshness and fruit.

8. Storage of unfinished bottle: Reseal with the original cork or a stopper, stand upright in the refrigerator, and consume within 3–5 days for best quality. If decanted, consume within 1–3 days.