12 Linajes 2002 Crianza, Ribera del Duero.

Does anyone know anything about this wine?

I spotted it in a large Morrisons store yesterday on offer, I had not noticed it before, possibly a new line, I bought a bottle of the 02 to try. I think it’s a blend, tempranillo based, will open it in the week.

I cant find much on tinternet, just this on the ’03 on Verema –
http://www.verema.com/comunidad/vinosca ... vino=18357

Anyone speak Spanish? Suiko?

edit- btw, it was £5.99 reduced from £8.99

That is one dire note! I can only once remember a wine getting such a poor score.

Ribera is usually awful value. Add to that a very poor year and a supermarket with a truly shocker of a wine selection and I think I might just give it a miss

doh! that bad eh?

One for the boss at christmas then

So, the poor note was for the '03 not the '02, or did you find another note for the '02?

Agree with you on the Morrisons, my least favourite place to buy wine, good for fish tho. And candles.

Their Montagny 1er cru is good. However, they do sell some absolute monsters.

Meat's good, as well. I find it strange that they sell their fish "with parsley". What exactly are we meant to do with a sprig of parsley that's been sitting on top of raw fish? I suppose, if you were making a sauce, you could add it, but it's generally of v poor quality and soggy.

And, they sell crackling, by itself. Uncooked, obviously, for about 60p for enough even for my family. So we sometimes have roast chicken and crackling. Heaven!

Made a great food/wine connection yesterday afternoon. Jadot Meursault, with crackling. Absolute bliss!

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mel

Yes, the note was for the 03.

It takes a lot to tempt me to buy a Ribera. Too many disappointments, too high prices. Tho I was tempted by Mel's note for the M&S one - haven't tried it yet tho. There are a very few that I buy in Spain, for around €20. Nothing under that price really.

Fish with parsley is an attempt to manoeuvre themselves a little upmarket, I think. Fish is always sold with parsley in Spain and sometimes in France and Italy too. Logical, seeing as it tends to be cooked with it too.

Mel, give this recipe a go next time you plan to open up a Meursault-
http://www.bbc.co.uk/food/recipes/datab ... 1711.shtml

I often make the lime tzatziki by itself too, it makes a lovely fresh dip for over the weekend.

Re. parsley and fish, I read somewhere that fresh parsley absorbs unpleasant odours from fresh fish. When my neighbour gives me a fresh trout I tend to gut & clean it, pack it with parsley, a little lemon and seasoning, wrap it and leave it in the fridge for a few hours or over night if we are not having it until the next day.

When I come to cook it I will throw away the parsley. The fish will have absorbed some of the parsley flavour but will have also lost some of its more unpleasant, fish-oil flavours.

The recipe sounds fantastic. Have printed it out and happen to have a side of salmon in the freezer and some Meursault under the stairs. Am now looking forward to the weekend with enthusiasm.

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mel

What did you think Mel?, Michelin Star or Roadchef?

Didn't get round to it at the weekend, but did have haddock fillets with red pepper pesto last night, as an alternative. Half a small jar of pesto, mixed with a little water and spread on the fillets, under foil in oven. Very nice. Plated up the fish and boiled off the sauce to thicken it. Delicious! The side of salmon is a bit big for 2.5 of us as we've got rid of two children for a while. Can't do it this weekend because going out to supper. I won't forget it and will give feedback as soon as.

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mel