La Rioja, Spain
La Rioja is one of the most recognizable regions in Spain, made famous for its tempranillo-based red wines.
The Rioja region is located in northern Spain, following the Ebro River east to west, and nestled between the Cantabrian Range to the north and the Sierra de la Demanda (part of the western portion of the larger mountain range Sistema Ibérico) to the south. The region is divided into three geographical sub-regions: Rioja Alta in the west; Rioja Alavesa, the smallest sub-region in the north; and Rioja Baja the east. Rioja Alta and Rioja Alavesa are higher in elevation with an Atlantic climate that’s cooler than the hot and dry Mediterranean climate of Baja. Rioja Alta is generally defined by its ferrous-clay soils (iron-rich soils with some limestone mixed in) that produce great wines with high acidity and long aging potential. Soils in Rioja Baja are generally comprised of alluvial deposits of layers of silt, clay, sand, and gravels. Wines produced here tend to be fruitier, with higher alcohol contents and lower acidity (thanks to the heat).
Like many of the “Old World” regions we cover, Rioja has a long history of winemaking, dating back to the Roman times some 2,000 years ago. Beginning in the Middle Ages, the region was heavily influenced by the French, with a route that passed through Rioja called the camino Frances. Many French pilgrims made the trek to the shrine of apostle James Santiago de Compostela in the western province of Galicia via this route and contributed their vast winemaking knowledge and methods. Some of these methods, like aging wine for long periods of time in small oak barrels, are still used today and considered among the traditional winemaking methods of the region.
Nowadays, there are generally two distinct wine making/aging methods in Rioja. The first being the aforementioned “traditional” method, that Rioja is well known for, in which wines are aged for several years in American oak barrels before bottling and releasing to the consumer. It’s not unheard of for some winemakers to age their wine for decades before bottling. Interestingly, the wood for new barrels is shipped to Spain to be coopered there – they must be picky about their barrels! Also interesting is that old American oak barrels are reserved for the best wines to impart a softer flavor to wines compared to aging in new barrels. The other method, the “modernist” method, uses new French oak aged for a much shorter period of time (like 6 months to a few years) creating bolder tasting wines. With all this barrel aging going on, it’s no surprise that Rioja is home to the largest number of wine barrels in the world, around 1.3 million (makes me want to go plant some oak trees)!
Along with its vast history, Rioja was also the first region in Spain to be awarded with the highest designation in Spanish viticulture and winemaking standards, labeled as DOCa, which stands for Denominacion de Origen Calificada. They gained this designation in 1991 and thus gained some of the strictest regulations of any wine region in the world. The designation is governed by a Control Board that oversees everything from vineyard planting density and harvesting methods to passing a tasting panel and bottle labeling requirements. Wines are required to be bottled at the source, so there is no doubt the consumer is getting the best quality and assurance of authenticity.
Not unlike many other European wine regions, Rioja carries aging requirements as well that define the amount of time wines should be aged in oak barrels before bottling. Not all wines made in Rioja are aged in oak, but to fall under one of these categories, they must be aged in oak for a designated period of time. These categories are:
Crianza: white wines are aged for at least 6 months in oak barrels;
red wines are aged for at least 2 years total, with at least 1 year in oak
Reserva: white wines are aged for at least 2 years total, and spend 6 months in oak; red wines are aged for at least 3 years total, with 1 year in oak
Gran Reserva: white wines are aged for at least 4 years total, with 1 year in oak; red wines are aged for at least 5 years total, with 2 years in oak and 3 in the bottle
These titles also indicate the quality of the grapes – only the best harvests go into making a Gran Reserva! On the other end of the spectrum, young wines that don’t meet the aging and quality requirements are referred to as “Joven”. These wines are generally not intended for the export market and can be found served with a local meal.
Ah yes, wine! Rioja just wouldn’t be Rioja without the most famous grape of the region (and Spain), Tempranillo! This grape is indigenous to Spain and occupies about 75% of Rioja’s vineyards. The word Tempranillo comes from the Spanish word temprano, meaning “early” because of it’s short ripening cycle. Tempranillo is well loved for its ability to age beautifully for long periods of time and for its delicious flavors of cherry, plum, tobacco and dill. About 90% of wines coming out of Rioja are red wines – either simply Tempranillo or a blend with Garnacha, Graciano, Mazuelo, and Maturana tinta. As for white wines, Viura is the top grape, with a refreshing palate of melon, citrus, herbs and hazelnut.
It should come as no surprise that Rioja wines pair well with Spanish tapas (local wine generally goes well with local food). Stuffed mushrooms would be a good example of something you would find at a tapas bar in the region and would go great with a red Rioja. Cured meats and Spanish cheeses are a given! A nice Bocadillo sandwich with cured ham and Manchego. Tempranillo also would pair wonderfully with grilled meats, like pork, steak, and lamb, and tomato-rich soups and pastas as well. Or just enjoy your wine on its own - especially if you find a well-aged Gran Reserva, then you can just pair it with a nice wine glass!
