IN THIS ISSUE:
MEMORIAL DAY WEEKEND
- ENJOY IT WITH RIOJA
VIBRANTRIOJA.COM -
A NEW LOOK & FEEL
PAELLA PARADE AT PLAYA DEL SOUTH STREET
RESPONDING TO READER COMMENTS
Rachel Zemser is a fabulous writer for Culinology Magazine who was graceful enough to send us a link to an article she wrote on Spanish food and wine. It’s a fantastic article that includes great information on what makes Riojas some of the most food friendly wines in the world. Check out her article here! And thanks Rachel!
Michelle and Queca, as soon as we know of an event in California, we’ll let you know. We promise!
Patricia, thank you very much for your compliments. We’re glad you enjoy the newsletter!
Ovidio and Carmen, we’ll see if we can do a Rioja Restaurant Week in Miami. We’ll keep you posted!
Dan, sorry to hear you weren’t able to print the recipes. Try copying the text onto a word document and printing them!
TALK TO US
Do you have a favorite recipe and Rioja wine you’d like us to try? Have a great story about wine or Rioja that you’d like us to print? Or a question you’ve been wanting to ask about food and wine pairing, travel to Spain or other Rioja topics? Talk to us! Send us your ideas, recipes or stories. Simply contact newsletter@VibrantRioja.com
Enjoy a glass of Rioja!
Salud!
The Vibrant Rioja Wine Team
MEMORIAL DAY WEEKEND – ENJOY IT WITH A RIOJA
Can you say BBQ? Memorial Day Weekend is finally here and for a lot of us, it’ll be the first chance we get to barbecue and/or grill. As you know, Rioja wines are considered some of the best in the world – because they’re absolutely delicious and some of the greatest food pairing wines out there. This is especially true when barbequing and grilling.
To help you choose a wine for Grill and BBQ Day, we’ve asked Wine Spectator – one of the most renowned, trusted and influential wine magazines in the world – to help us out. So they’ve been kind enough to provide us with a list of Rioja wines that have scored a 91 or above. They range in price from $20 to $220. Whether you choose one of these wines or any of the many Rioja wines available, you’re sure to make this Memorial Day Weekend truly one to remember.
WINE
BODEGAS Y VIÑEDOS ORTEGA EZQUERRO Rioja Saxa Loquuntur Uno 2006HEREDAD UGARTE Rioja Martín Cendoya Reserva 2004
BODEGAS RAMÍREZ Rioja Ramírez de la Piscina Selección Crianza 2005
R. LÓPEZ DE HEREDIA VIÑA TONDONIA Rioja White Viña Gravonia Crianza 1998
BODEGAS LAS ORCAS Rioja Solar de Randez Reserva 2001
BODEGAS MUGA Rioja Reserva 2004
FINCA VALPIEDRA Rioja Reserva 2004
BODEGAS LAN Rioja Edición Limitada 2005
BODEGAS MUGA Rioja Reserva Selección Especial 2004
BODEGAS VALDEMAR Rioja Inspiración Edición Limitada 2003
BODEGAS FERNANDO RAMÍREZ DE GANUZA Rioja Fincas de Ganuza Reserva 2003
UNIÓN DE COSECHEROS DE LABASTIDA Rioja Manuel Quintano Reserva 2001
BODEGAS VALSACRO Rioja Dioro 2004
LA GRANJA NUESTRA SEÑORA DE REMELLURI Rioja White 2005
BODEGAS MEDRANO IRAZU Rioja Luis Medrano 2006
BODEGAS RAMÓN BILBAO Rioja Mirto 2005
VIÑEDOS DE PÁGANOS Rioja El Puntido 2005
BARÓN DE LEY Rioja 7 Viñas Reserva 2001
BODEGAS Y VIÑEDOS PUJANZA Rioja Norte 2005
BODEGAS LAN Rioja Culmen Reserva 2004
BODEGAS LUIS CAÑAS Rioja Hiru 3 Racimos 2004
BODEGAS SIERRA CANTABRIA Rioja Finca El Bosque 2004
BENJAMIN ROMERO Rioja La Viña Andrés Romeo 2005
BODEGAS Y VIÑEDOS PUJANZA Rioja Cisma 2005
SCORE
91
91
91
91
91
91
93
91
92
93
91
91
92
91
92
93
91
93
91
96
94
92
93
95
PRICE
$20
$22
$24
$29
$29
$30
$40
$45
$48
$50
$51
$56
$57
$59
$60
$65
$65
$69
$92
$96
$118
$152
$185
$220
The team at Vibrant Rioja would like to invite you to take a look at VibrantRioja’s new website. We’ve changed the look and feel, added new content, new images and of course, more fun stuff for all of you to experience. Enjoy and let us know what you think!
Though we know it’s still a little early for this next event, we wanted to bring it to your attention as soon as possible – so mark Sunday, June 7 off on your calendars. Because on June 7, from 11am-3pm, Baron de Ley’s El Coto de Rioja will present the first annual “Paella Parade” presented by Frederick Wildman & Sons at the new South Street Seaport location of New York Water Taxi Beach. Chefs from the New York area will participate in a friendly competition to bring the spirit of Spain’s famous paella dish to local consumers. So… yeah, Rioja wine and Paella, need we say more?
Tickets ($25) will permit the general public to taste all the paellas, and, guests of age, to enjoy wines by Grupo Baron de Ley’s El Coto de Rioja, Maximo, and Museum labels. While the crowd gathers to enjoy Spanish music, Rioja wines, and sun, the public will cast votes for “Prime Paella” awards in several categories, the winners of which will be announced at 2PM by a Paella Panel of guest judges.
More than half of the proceeds of ticket sales will be donated to two charities: Action Against Hunger, a global humanitarian organization committed to eliminating world hunger, and the Department of Hospitality Management at New York City College of Technology.
RIOJA RECIPE: Rosemary Beef Skewers
Rosemary Beef Skewers are a fast, fun crowd pleaser that can be done inside under the broiler, or outside on a grill and pairs well with Crianza reds.
FROM JILL’S COOKBOOK – Rosemary Beef Skewers
Jill Paradiso is a classically trained chef that has worked in the kitchens of Mario Batali and Jean-Georges Vongerichten – you might recognize them. She has also done recipe development for Martha Stewart, Whole Foods Markets, and Dean and Deluca and she’s been kind enough to share some of her recipes with us.
Why are Riojas so food friendly?
The Rioja region is widely recognized as producing wines with soft tannins and good structure and balance. These factors contribute to Riojas marrying well with a great variety of foods, without overwhelming them.
Serves 4 appetizer portions
INGREDIENTS
1 1/2 lb beef (cut in 1 inch chunks)
8 rosemary sprigs (soaked in water- 5 minutes)
8oz. baguette (cut in 1 inch cubes)
8oz. fresh mozzarella (cut in 1 inch cubes)
1/2 cup olive oil
sea salt
DIRECTIONS
1.Preheat grill/broiler. If using broiler move the top oven rack 4 inches from the heat source and cover a sheet pan with aluminum foil.
2.Remove rosemary sprigs from water and pat dry. Starting from the bottom of the sprig, skewer 2 pieces each of beef, cheese and bread on each skewer. Brush with olive oil and sprinkle with sea salt.
3.Cook 3 minutes under broiler for medium rare meat- do not turn. Or, on hottest part of grill cook 2 minutes, flip skewers over and cook 1 more minute for medium rare.
4.Serve hot!
