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Rioja is a Spanish wine region with the highest quality category – DOC status (Denominacion de Origen Calificada), that is, local wines are protected by origin, meet the stated quality and taste criteria. Rioja wines are made from grapes grown in the autonomous communities of La Rioja and Navarra, as well as in the province of Alava in the Basque Country. The region is divided into three subzones: Rioja Alta (Alta), Rioja Baja (Baja) and Rioja Alavesa (Alavesa). The wine may be the result of blending harvests from all three zones, but experts note a gradual trend towards production from the berries of one sub-region. On the palate, Rioja wines are similar to Cabernet Sauvignon, but have a more fruity profile with pronounced cherry notes.
History
Judging by the results of archaeological excavations, winemaking in these lands was already developed in the time of the Phoenicians and Celtiberians (XV-III centuries BC), but the first written evidence dates back only to 873. Traditionally for medieval Europe, almost all the wines in Rioja were made in monasteries.
Local wines received their first official recognition in 1102 – evidence has been preserved that already at the beginning of the XNUMXth century commercial production and export to other regions of the country flourished. By the XNUMXth century, Rioja Alta was famous for its drinks: local winemakers developed a special symbol to mark especially high-quality varieties, and the mayor of the city of Logroño even forbade carriages from passing through the streets with wine cellars so that the vibrations would not affect the taste.
In 1650, the first document appeared that controlled the quality of Rioja wines, and at the end of the 1892th century, the Royal Economic Society of Rioja Winemakers was founded, designed to develop the production and commercialization of local wine. In 1953, a special institution was established to control the quality of wines (Viticulture and Enology Station of Haro), in 1991 the Spanish government determined the production zones and finally assigned the name “Rioja” to the wines of this particular region. Rioja received DOC status in XNUMX.
Geography and climate
The region is located south of the Cantabrian Mountains and has a temperate continental climate. The mountains protect the vineyards from the winds.
Sub-regions
- Alta. The zone is located in the western part of the region on a slight elevation, the annual rainfall reaches 510 mm. Grape varieties with a rich fruity taste grow here, from which light and aromatic wines are obtained.
- Alaves. The climate is almost indistinguishable from the weather in Alta, but this sub-region is famous for more full-bodied and acidic wines. Due to the poor soil, the vines here are planted at a considerable distance from each other so that the plant receives enough light and food.
- Bach. The only sub-region with a Mediterranean climate, the warmest and driest zone of Rioja. Droughts occur in summer, and the temperature in the hottest months reaches +35 °C. Unlike almost colorless wines from other sub-regions, Baja wines stand out for their rich color and increased strength – up to 18%. On the other hand, drinks cannot boast a strong aroma or high acidity, so Baja wines are rarely drunk in their pure form, more often they are used in blends with products from other subregions.
Grape varieties and wine types
Rioja produces red (tinto), white (blanco) and rosé (rosado) wines. The former accounts for 85% of the total output. The soil is mostly clayey with a high content of chalk and iron, harvested in September-October.
The red wines of Rioja are made from Tempranillo (60% blend), Grenache (20%), Graciano and Carignan (minor proportions). Thanks to Tempranillo, the wines are aromatic and have good aging potential, Grenache is responsible for the body and content, and the last two varieties add nuances of taste and aroma. Some producers use just a tiny bit of Cabernet Sauvignon. Finished red wines can age 15-20 years or even longer, although they are usually delivered to the market after 4-8 years of aging. These drinks are distinguished by tannins and pronounced vanilla notes in the bouquet – the result of aging in oak barrels, a tradition that local winemakers adopted from their colleagues from Bordeaux.
White Rioja wines are made from Macabeo, Malvasia, Grenache Blanc. The first grade makes the drink “fruity”, with pronounced acidity. The second adds flavor, and the third adds body. White wines are aged from 2 to 5 years (although sometimes they are sold without aging), during which time the drinks acquire nuances of caramel, coffee, roasted nuts, but their main characteristic is increased “fruitiness” and lightness.
Rosé wines are made primarily from Grenache grapes.
Classification of Rioja wines by aging
All local wines are divided into four categories:
- Rioja. The youngest wine, barrel aging for less than a year.
- Crianza. Aged for at least 2 years, at least a year in oak barrels.
- Rioja Reserva. Aging from 3 years, at least a year – in an oak barrel.
- Rioja Gran Reserva. Aged at least three years in barrel and two more years in bottle.
Famous brands
Artadi, Vina El Pison; Allende Farm, Aurus; Accountant; Lopez de Heredia; Manor of San Vicente, San Vicente and др.
How to drink Rioja wine
Depending on the type of wine, Rioja is drunk from red or white wine glasses. Reds go well with Spanish food, such as jamon, and any spicy beef and pork dishes will also work. You can serve hard sheep’s cheese.
It is more difficult to choose a gastronomic pair for a white variation, since depending on the manufacturer, the taste of wine may be different. Young wines are paired with seafood, grilled fish and salads. For aged, you can serve nuts, ham, vegetable stew, paella, eggs. Finally, the oldest wines will fully open with fish steaks, fried halibut, chicken, veal, white chicken meat, soft sheep cheese.