Lujuria hails from Yecla, a lesser-known region than its immediate neighbors, Jumilla, Almansa and Alicante. This wine is considerably more complex on the nose than expected, with aromas of jammy dark red and black fruits, dill, licorice, coffee and a dusty component. Although a bit simpler on the palate, the red and black fruits, coffee and herbaceous elements come through and tie in nicely with its acid and tannins. Easily a Tuesday-night-with-leftovers wine that I’d buy again.
Clocking in at 14% ABV, this wine is a deep ruby red, with just a hint of purple. Floral notes and red fruit mingle on the nose, while more red fruit—especially juicy cherries—well-integrated tannins and an earthiness find their way onto the palate to work perfectly with rich foods like osso bucco. We had no decanter (this wine should be allowed to aerate) so I used my Centellino Areadivino to help the wine open up.
Flor is a fragrant and refreshing sparkler full of citrus and stone fruit flavors. The bubbles are fine and the mousse is creamy, with a nutty undertone. Flor has just the sort of palate-cleansing acidity you want when eating up things like the melted, gooey, cheesey goodness of raclette.