Abacela head-to-head

Ted asked me to make pot roast tonight, specifically so we’d have a dinner that could accompany our tasting of two full-bodied Abacela wines: the 2012 regular and Reserve Tempranillo wines.

Cooking notes: I tried to come to a compromise between the Pioneer Woman’s pot roast recipe and the one from the Food Lab; I mostly used the former, but added in slurry made of tomato paste, grated garlic and soy sauce from the latter. We ate it right away, not the next day as recommended by TFL. I have to say this came out more like TPW’s recipe, which is to say: it’s a good pot roast and I would be happy to serve it to company – but the company would not be completely bowled over and asking for the recipe as they were last time I made TFL’s pot roast. It’s good to have both recipes handy; TPW’s is much less work and can be eaten that night, but if it’s an occasion that merits extra work, or if you just feel like going all out, you want the Food Lab. Also, I did use carrot, but instead of potatoes I added in parsnips and turnips, since I had some from out CSA, and I’d definitely do that again – they add some nice complementary flavors.

2012 Abacela Estate Grown Tempranillo vs 2012 Abacela Tempranillo 2012 South East Block Reserve
Umpqua Valley
from the wine club
With pot roast (including carrots, parsnips, turnips) and sourdough bread.
Estate Grown is fruitier up front but harsher on the finish where you can’t really distinguish individual notes among the tannins, while the Reserve is more complex with vanilla and tobacco notes late into the finish. We feel that both will benefit from further aging, and Abacela agrees with us, since they say these are drinkable for a decade. Also, both need to be opned to aerate a while before you drink them, as is common with the bigger reds.
Ted: Estate Grown 3.2; Reserve 3.4
Paula: Estate Grown 3.2, Reserve 3.5

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