RIOJA RESTAURANT TIPS

Food and Wine Pairings

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!