Roble Red Wine (Briefly Oaked)

What it is

'Roble' (Spanish for oak) is the term many Spanish wineries use for reds that have spent a few months in oak barrels, halfway between an unoaked young red and a Crianza. Labels may also say 'barrica' or 'semicrianza'. These wines usually keep the red and black fruit of a young wine, with touches of vanilla, toast or spice from the wood. The style is most closely associated with Tempranillo from Ribera del Duero (Tinto Fino) and Toro (Tinta de Toro), but it is made in many red-wine areas of Spain.

How it is made

It is made like a young red and then spends a short time in barrel before bottling, generally a few months; the length of time and the type of oak (French, American or a mix) depend on the winery. Unlike Crianza, Reserva or Gran Reserva, 'roble' is not one of the ageing terms set out in Spanish wine law: it is a commercial term with no common minimum, so time in oak can vary considerably from one wine to another.

What to serve it with

• Cured meats and ham
• Grilled meats
• Burgers
• Rice dishes with meat
• Semi-cured cheeses

On the wine list

• List the months in oak if the winery provides them: 'roble' has no single duration, and the detail helps guests place the wine.
• It often works well by the glass as a versatile red, a step between a young red and a Crianza in both price and structure.
• Don't group it with the Crianzas or describe it as one: it is younger and fruitier, and mixing them up creates the wrong expectations.