Rioja is a stylish but warming red, and it goes well with the kind of roasts, steaks and chops
There’s so much more to red Rioja than it seems at first glance. The
fancy labels, the gold wire, the hessian wrap, the seals on the bottle, all
give the
impression that each bottle is as elaborately made as the next. This, of
course, is far from being the case. Others may have minimalist packaging but
conceal
a truly great wine. How to tell the difference?
Rioja is a large region with over 300 producers; most of the wine made here
is sold very young, without any oak aging, and just becomes an anonymous supermarket
brand or similar. Take a look at the label: if you see the words Sin Crianza,
this wine has never seen the inside of an oak barrel and therefore will lack
that lovely toasty vanilla aroma we all know and love.
This flavour comes from the American oak preferred by top producers here.
Go instead for a Crianza wine, which has spent at least six months in the barrel
and a total of two years aging after the harvest Many of these are stunningly
good and very affordable.
Next up the scale comes Rioja Reserva, a wine that has been aged for a full year
in barrel and then kept in the bottle for two more years.
Finally, Rioja Gran Reserva spends two years in the barrel and three more in the bottle. These older wines
are paler in colour, subtler in flavour than a typical red Rioja, but linger
on the palate for a long time.
There are seven types of grapes used in making Rioja. Four are used for the red variety, which makes up 80% of all production.
Red Grapes used for making Rioja are:
Tempranillo - gentle, berry flavor
Garnacha Tinta - peppery
Graciano - blackberry
Mazuelo – tannin
Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain.
Red Garnacha. A high-yielding grape that produces vigorous wines. This is the most widely grown red grape in Spain, especially in La Rioja, Madrid, Navarre, Tarragona,Teruel, Toledo and Zaragoza
Graciano A grape that was once of vital importance in the Rioja region of northern Spain. Prone to disease and low yields primarily used as a blending grape
Mazuelo Tannic and acidic the Mazuelo is most often used in Spain as a blending grape.
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