Mencía is a red grape primarily grown on the Iberian Peninsula. It is thought to be from the town of Salamanca, located in northwestern Spain. Its first historical mention wasn’t until after phylloxera had swept through Europe in the late 19th century. There have been multiple theories regarding the genetic origins of the grape, including links to Cabernet Franc and Garnacha (Grenache), but those have been disproven. Presently, the genetic history remains unknown. Mencía is grown in Rias Baixas, Ribeiro, Castilla y León, and Catalunya. Recently, some old vineyards were located in the Bierzo DOP of Castilla y León. These vines are grown in deep, schist containing soil. This soil type and the age of the vines resulted in more complex wines than the standard fruity wines Mencía is known to produce. It is also grown in Dao, just south of Douro Valley, in Portugal. The Portuguese moniker for the grape is Jaen and it is commonly blended with Touriga Nacional. It can also be used in the production of rosé or varietal wines.
The wine I selected this week was a 2020 Baldovar 923 ‘Cerro Negro’ from Valencia DOP, containing 100% Mencía. The grapes for this wine were grown at about 3000 feet in elevation. This wine was a pale ruby color with a light viscosity that coated the bowl and resulted in legs that raced down to the surface of the wine. Aromas of wild strawberries, red cherries, dried cranberries, dried lavender, dried herbs, and a dusty minerality were apparent on the nose. This dry wine had notable tannins that provided a velvety texture. The acidity was also significant enough to wet the palate long after the wine was gone. The bright acidity balanced the bright red fruit and moderate level of alcohol in this medium bodied wine. Notes of wild strawberries and cherry jam lingered on the finish with a touch of dusty gravel. This wine could lay down for a bit longer but was great to drink now. It would pair nicely with an italian sub, gazpacho, or mushroom risotto. I paired it with a Jersey Mike’s Italian sub on rosemary parmesan bread. The dried herb notes in the wine were delicious with the rosemary. The acidity in the wine was substantial enough to withstand the pickles, red pepper relish, and peppers I added to my sandwich. The deli meats paired well with the red fruit. I like my food to have a bit of spice. The moderate level of alcohol was not accentuated by the spices. It made for an effortless pairing at a midweek meal.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 