It’s not quite as easy just to say “eat this” with any Rioja. As I said yesterday there’s lots of different combinations of how they make it. Or at least the styles that they turn it into.
If you have a Joven, then you’re expecting a fairly tannic and fruity young wine. With a Gran Reserva there’s most likely bugger all fruitiness left in there and you’re looking at pairing up some sweet spice and vegetal flavours. So it’s about picking what kind of Rioja you’re having first.
I’m having just the one this week, that’s the Baron De La Vinas, Rioja Reserva, from Sainsbury’s. As a Reserva I’m expecting a little touch of fruitiness left, but much more aged flavours than not. Sweet spices like cinnamon or liquorice, maybe some chocolate (well it is chocolate week next week!). But I’d also expect this one match well with herby/vegetable dishes.
The lovely guys at Worlds Of Flavour (Spain) have some great recommendations down there, including a Lamb Tangine or some Wild Mushroom Risotto. I’m going for two of their other suggestions, grilled chorizo with ratatouille.
Looking forward to it.
Cheers
Other Posts in NWTW Week 40:
#NWTW Week 40: Rioja (Part One)
#NWTW Week 40: Rioja (Part Two)
#NWTW Week 40: Some New Labeling Terms To Get In Your Head
#NWTW Week 40: What Do We Mean When We Say Rioja?
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