When preparing for an exclusive lunch at Decanter’s Fine Wine Encounter London, Jesús Jiménez, the technical director of Bodega Numanthia, discusses the importance of preserving and showcasing the rare heritage of old vines in Spain’s Toro region, while also recommending local dishes.
Background
Born in La Mancha, Spain, Jiménez grew up amidst vineyards and a family winery. His early exposure to winemaking came from working alongside his father and grandfather, learning the value of meticulous vineyard care. He has a degree in Agricultural Engineering and a Master’s in Viticulture and Enology, contributing to his extensive experience in the wine industry, including roles with esteemed winemakers.
Toro’s Unique Heritage
Jiménez likens Toro to unearthing a forgotten pocket watch from a grandparent’s wardrobe—a relic with an irreplicable terroir. Since the late 1990s, when Numanthia’s founders discovered the area’s 200-year-old vines, the region has shown untapped potential. With a focus on terroir diversity, Numanthia works with over 100 blocks of vines, averaging 85 years in age.
The Influence of Old Vines
The distinct characteristics of Toro’s old vines contribute to the quality of Numanthia’s wines. Many of these plants are ungrafted or pre-phylloxera, shielded by the sandy soils that protect from disease. This unique environment leads to wines with integrated tannins and a delightful flavor profile, showcasing the extraordinary terroir of the region.
Tinta de Toro
Tinta de Toro, an adaptation of Tempranillo, has flourished in the region over centuries, resulting in a grape variety with thick skins and high polyphenolic content. The grapes thrive in the dry, mild climate, allowing for perfect ripening, and Jiménez believes the wines can age gracefully for at least 20 years, as demonstrated by their vintages since 1998.
Culinary Recommendations
Jiménez enjoys sharing meals with family and friends, often featuring simple Spanish appetizers like Iberian cheeses and meats paired with Numanthia wines. For main courses, he recommends beef tenderloin with pepper sauce or baked fish, noting the surprising compatibility of their red wines with seafood.
Travel Tips for Toro
For visitors to the Toro region, Jiménez suggests exploring nearby historical cities such as Salamanca and Zamora. Local culinary delights include roast suckling lamb and "chuletón de Aliste" (rib-eye steak), both of which pair excellently with Numanthia’s offerings.
Dining Out
In London, Jiménez favors Hispania for its friendly atmosphere and Prince Arthur for a casual night out with good food and music.
Personal Interests
Despite a growing wine collection, Jiménez consumes his favorite bottles at a fast pace, preferring wines that celebrate craftsmanship. He spends his free time on outdoor activities like hiking and mushroom foraging.
Through Bodega Numanthia, Jiménez hopes to continue the legacy of Toro’s unique viticulture, drawing attention to its remarkable heritage and promoting its rich culinary connections.