Spice Road

Recognized as "One of the Best Places to Eat in the World" by Conde Nast Traveler, Oleana is renowned for the vivid flavors and aromatic spices of Turkish and Middle Eastern cuisine.
Sarah Marshall, Sommelier at Oleana
In our October curation, Sommelier Sarah Marshall shares her secrets to pairing wine with fuller flavors and spicier meals, accompanied by four exceptional hidden gems she discovered on a recent wine tasting trip to Spain. Don't miss this one! 
Torremorón Tempranillo
Medium bodied, soft tannins, and ripe dark fruit, with a wonderful nose of earth, and vanilla. Look for secondary flavors of white pepper, almond crust, and dried fig as it opens in the glass. Old vines and nearly ten years of age lend beautiful complexity. According to Sarah, "It's the perfect barbecue wine," but also just fine on it's own. 

La Antigua  Clásico Reserva
Medium bodied, savory and silky, with notes of plum, cedar, vanilla, and cracked pepper. The valley region of Rioja is perhaps best known for fruit-drive, spicy examples of the Tempranillo grape, but this old-school variation comes from 70-year-old vines of Garnacha (aka Grenache) in a cooler microclimate, resulting in a deep, savory wine. 

La Cartuja Priorat
Medium-full body with a lovely balance of tannin and acidity, and primary flavors of ripe blueberries and currants, minerals, and dried herbs. Pair with braised, roasted, or grilled red meats and richly-flavored pork dishes. 

Candea Blanco
Medium-Full bodied, aromatic and balanced, with a nose of fresh flowers followed by flavors of pear, wet stone, and honeycomb. Sarah suggests pairing this Galician beauty with roast chicken, hearty seafood, and fresh vegetables. 
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