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Rioja is a wine producing region in Spain made up of the 3 sub-regions La Rioja, Navarre and Basque.
Red Rioja wine is made mostly from the Tempranillo grape which has fantastic aging potential, giving to notes of tobacco, leather, and vanilla. The wine tastes of red and black fruits, such as cherries and plums, is full-bodied, smooth with low to medium acidity and medium tannins.
White Rioja wine is primarily made from the Viura grape, giving fruity aromas accompanied by floral and gassy notes with a hint of nutty almonds. The wine is fresh, light with good acidity. Like the red wine, it also has good aging potential.
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 - based on aging - 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 Genérico (aka 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.
