
Image Courtesy of Vibrant Rioja.
Palate Stretchers
Warm up with a Rioja
TASTE - January 7, 2010
With winter winds pinching, thaw out with a steaming bowl of beef stew, freshly baked bread and the right glass of red wine.
Unlike steak, which calls for a powerful, tannic red like a young Cabernet Sauvignon to stand up to its fattiness, the long braising of beef in a stew renders its fat. A softer red wine, like a Rioja from northern Spain's Ebro River Valley is an ideal match for the deep, earthy flavors of stews.
Riojas are blends made primarily from Tempranillo grapes, along with Garnacha (Grenache), Mazuela (Carignan), and Graciano. Aging in oak barrels softens the strong tannins of Tempranillo. If the bottle simply says "Rioja" or "Rioja Joven" its wine has probably aged for little to no time in oak. These wines can be delicious, but are often quite firm. The added designation of "Crianza" or "Reserva" means the wine has been aged for at least one year in oak. In the case of a "Gran Reserva" you know there's been at least two years of aging in oak.
Image Courtesy of Vibrant Rioja.
When pairing Riojas with stews, look for Crianza, Reserva or Gran Reserva wines. Their time in oak adds aromas of spice and vanilla to the red fruit and tobacco flavors of Tempranillo, creating a mellow wine that compliments the earthy flavors of hearty winter stews.
Want to learn more about Rioja? Visit Vibrant Rioja: www.VibrantRioja.com
Warm winter's chill with these delicious Riojas:
2005 Bodegas Lan Rioja Crianza ~$12
Full-bodied with rich, smooth, cherry, spice and vanilla flavors.
2001 Beronia Gran Reserva Rioja ~$19
Medium full-bodied with complex aromas and flavors of red plum, cherry, dried herbs, and baking spices.
2005 Bodegas Muga Rioja Reserva ~$25
Full-bodied with powerful wild cherry & blackberry fruit framed by cocoa, coconut and coffee.
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Wine mark-ups and prices vary, and, as such, Wine Country Minute 00:60 cannot guarantee the accuracy of the listed prices. Please check around to find the best price and availability.
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