German Blanco’s “vinos de pueblo” is seriously old-school Ribera del Duero. Older, in fact, than those wineries where the term is generally applied. There are a number of new sheriffs in towns in Spain, and they’re making wine with significantly more aromatic lift, less alcohol, softer tannins, and far less oak influence. German makes his Tempranillo in very small batches from tiny organic vineyards near his winery in La Aguilera, Ribera del Duero’s easternmost bit where it almost touches Rioja. There are no new oak barrels in the winery, German uses only aged oak after fermentation in concrete vats. The wines practically jump for joy right out of the glass with aromas of fresh baked blackberry pie, strawberries, currants, orange peels and fresh baked brick. The palate is luxurious, framed with silky smooth tannins that build on the finish and burbling acidity alongside flavors of currants and raspberries and black tarry soil. German calls this “Wine for every day, and everyone.” We think it’s primarily wine for barbecue, but burgers, brats, potatoes bravas and other pub fare are all equally good picks.