RIOJA RESTAURANT WEEK IS HERE
Rioja Restaurant Week has begun and is in full effect. If you live in New York City, take advantage of the wonderful offers to visit some of the best restaurants featuring some of the greatest wines in the world. By now, you might have even been to a couple of restaurants, so why not go to some more? For a $25 or $50 prix fix menu that includes a glass of Rioja or 20% off a bottle of Rioja, you can’t afford not to keep going.

Make sure you visit Rioja Restaurant Week for a list of participating restaurants, download and print the Rioja Dining Guide or check out this Interactive Map of all the restaurants!

To help you on your quest, check out some basic food and Rioja wine pairings below:

Rioja Blanco
Flavors – Clean and citrusy with aromas of fresh stone fruit (peach, apricot) and pears

Pairing – Great pre-meal aperitif on its own or pair with green salad, shrimp cocktail or shellfish

Barrel Fermented White Rioja
Flavors – Aromas of vanilla, coconut, tropical fruit and honey. A rich mouth-feel, almost creamy, good pineapple-like acidity, and a dry finish

Pairing – Great Chardonnay substitute, recommended with richer fish (salmon, tuna), shellfish and things that actually have fruit in them (mango salsa for example), and of course, dessert

Rioja Rosado
Flavors – Exuberant aromas of red berry fruit – think cherry and strawberry – with a dry finish

Pairing – Perfect for quenching your thirst on a hot day (or for conjuring summer on cold days). With very few exceptions, Rosados are not meant to age – so look for a bottle with the most recent vintage

Rioja Tinto Joven
Flavors – The fruitiest red made in Rioja. Very summery aromas: strawberries and cherries

Pairing – Pair with beef or turkey

Rioja Tinto Crianza
Flavors – Big aromas of strawberries, cherries, with varying degrees of toasty/vanilla flavors and aromas (from the oak) – generally fruity and clean on the palate

Pairing – Rioja’s everyday wine. Perfect with whole roasted fish, beef and pasta

Rioja Tinto Reserva
Flavors – Modern styles of Reserva tend to have flavor profiles towards chocolate, sweet spices, and what Spaniards call sabores balsámicos – fennel, anise, licorice. Classic styles of Reserva tend to have more developed, earthier aromas with less noticeable fresh fruit, but more complexity and finesse

Pairing – Great with lamb, risotto, pork, ratatouille, etc… in other words, a wine to bring to a dinner party!

Rioja Tinto Gran Reserva
Flavors – A seductive and complex blend of subtle spice and soft fruit: blackberries, dried cherries and cinnamon overlain with flavors such as cigar box, leather, truffles, and faded flowers

Pairing – A special occasion wine. Excellent with fall and winter stews, sautéed mushrooms and game (duck, venison, pheasant, etc…)

Now you’re ready to tackle the next restaurant on the list. Salud!