Valentino and Clariano Tintos are as discrete as the white and rosé Spanish wines so that they can be served at almost any time, with paella and fish and with any type of lightly-flavoured meat dish. Drinking temperature for this Spanish wine is 53.6-57.2°F (12-14°C).
Tintos Crianza that are wholly made from Monastrell, Tempranillo, or Garnacha are the most interesting table wines from the area (the term table wine here differentiates from the various sweet liquorous wines of Valencia). Secretive trials are being carried out with Cabernet Sauvignon, particularly in combination with Tempranillo, which have delivered first class results. The combination of Monastrell and Garnacha, with and without a little Tempranillo, are also very promising. The best results are coming from bodegas that have rid themselves of the old-fashioned vinification techniques (epoxy or concrete vats without temperature control) and switched to the latest techniques which yield greater finesse and greater aromatic properties. Drink this Spanish wine at 57.2- 60.8°F (14- 16°C).
Valencia DO also makes lots of old-fashioned mistelas (must distilled with wine alcohol) but prefer to call them vinos de licor. Some of these are excellent but most are really not worth mentioning. Drinking temperature is 42.8-46.4°F(6-8°C). Rancio Valencia and Rancio Valentino are heavy, sweet, very alcoholic, and wholly oxidised wines which can be served as an aperitif or with hors d’oeuvres. Drinking temperature for this Spanish wine is 42.8-46.4°F(6-8°C) or if preferred up to room temperature (62.6°F /17°C). Vino de Moscatel Dulce and Vino de Licor Moscatel are undoubtedly the best sweet Spanish wines from this area. Do not expect any explosion of fresh aromas since most bodegas still produce old-fashioned syrupy, unctuous, and almost stupefying Muscatel.