Rioja is a wine region in Spain, where the wines are made using grapes grown in La Rioja, Navarre and Basque.
Until recently red Rioja wines were made only from Tempranillo, Garnacha tinta, Mazuelo and Graciano grapes. Maturana Tinta has recently been approved by the Regulating Council of the D.O.Ca to to be added to the authorised list.
Similarly white Rioja wines were made from Viura, Malvasía and Garnacha blanca with Chardonnay, Sauvignon blanc and Verdejo now also approved for the regions wines.
Despite these new changes, Rioja wines continue to be dominated by Tempranillo and Viura which together account for over 80% of all grapes used to make wine in the region.
Rioja may not be as well-known as its more famous peers such as Bordeaux and Burgundy, yet its age-worthiness is comparable. Meaning, one can buy a top quality bottle of Rioja that is nicely aged for far less than similar-rated bottles of Bordeaux or Burgundy.
The Rioja area of Spain, where the wine is produced, gives rise to its name. The three sub-regions that make up North Central Spain are home to the Tempranillo grape, which is the primary grape used in Rioja wines.
The four classifications of Rioja wine are Genérico, Crianza, Reserva, and Gran Reserva with the flavours of Rioja ranging from medium to full-bodied with tannins and hints of dark berries, plum, tobacco, and herb.
DOCa Rioja wines are sourced from La Rioja, Pais Vasco, and Navarra, with the majority of grapes grown south of the Ebro River. The red wine blend usually consists of the grapes Tempranillo, Garnacha, Mazuelo, and Graciano. White and rosé Rioja, although not as globally popular, is produced using Viura (Macabeo) as the predominant grape in white, and Garnacha in rosé.
When it comes to food pairings, young Rioja wines, such as Joven, go well with savoury meats and hard cheeses where their super fruit forward palate refreshes the mouth. Crianza and Reserva wines are perfect for hearty stews and grilled or braised red meat.