No matter how you slice this up, it comes out smelling and tasting sharp and burnt. The nose is brambly and fiery, while the mouth is peppery and rough. Hard and jagged at every turn, thus you need the pan y arroz (bread and rice), to absorb the wine's kick.
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.