MAY WINE CLUB:

Tandem Winery
Ars In Vitro
Tempranillo
Navarra, Spain

BOLD WINE STYLE

Cherry red in color, this mountain wine has a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character. Pairs well with casseroles, red meat, charcuterie, pasta, poultry, and light cheese.

Varietal: 92% Tempranillo, 8% Merlot
Analysis: 14% alcohol / volume
Soil: Clay loam
Vinification: Pre-fermentation cold maceration. Fermentation at 77-80.6ºF in stainless steel without pumps, with cap immersion or pigeages. The wine is racked by gravity to the concrete vats on the lower floor of the production plant where malolactic fermentation takes place and clarification occurs naturally through decantation. Bottled by gravity with minimal filtration.
Aging: Minimum 24 months in concrete vats. No time spent in oak.
Serving Temperature: 60.8ºF
Critical Acclaim:

• 2012 –  90  Stephen Tanzer
• 2013 –  The Wine Merchant Top 100
• 2014 –  90 points Decanter
• 2017 –  88 points Robert Parker Wine Advocate
• 2019 –  92 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Ars In Vitro translates into “art in glass” or “in bottle” in Latin. This wine expresses the freshness and powerfulness of the cool climate grapes from the Yerri Valley without the presence of wood. Fresh, enjoyable, pleasant and ideal for any occasion.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

Spanish Skewers

INGREDIENTS:

• 200 g (.4 lbs) waxy potatoes, peeled and cut into 3/4 in. chunks
• 1 tbsp mild olive oil
• 2 tsp finely chopped fresh rosemary
• 1 large red pepper, deseeded and cut into 3/4 in. chunks
• 1 large yellow pepper, deseeded and cut into 3/4 in. chunks
• 200g cooking chorizo, cut into 24 pieces
• 24 short bamboo skewers

For the Garlic Dip:

• 200 g half-fat crème fraîche
• 1 garlic clove, crushed
• ½ small pack flat leaf parsley, finely chopped

DIRECTIONS:

• Heat oven to 400ºF. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
• Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
• Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
• When ready to serve, bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

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