FOOD & WINE IN LA RIOJA

Hearty foods characterize La Rioja, with local specialities including roast lamb, serrano ham, and chops or chuletas in onion and tomato sauce. Other dishes such as Menestra de Habas (broad beans cooked in garlic, saffron, almonds, artichokes, and wine), and Pochas Riojanas (beans, chorizo, and green or red peppers) are also popular. Such dishes perfectly complement the region’s world-class wines - the real star of the Riojana table.

Tapas are widely available and make an excellent lunch. Olives and anchovies on cocktail sticks, bread with sun-dried tomatoes, olive tapenade and thick slices of Spanish omelette enjoyed with a couple of glasses of the local red will set you up nicely for the afternoon ahead!

Riojan wine comes in several varieties and from many producers. Vino jóven is the classification given to the youngest wines. They are usually the cheapest and offer excellent value. Crianza is considered the next quality grade up, and must have been aged for at least two years and have spent at least one year maturing in oak casks. To qualify as Reserva, the wine must be from the best vintage years and must have been aged for a minimum of three years, including one year in oak casks. These rich quality Rioja wines exhibit the lovely ruby red colour that the finest Rioja is renowned for. The label of Gran Reserva is only given to the very best Rioja wine. Gran Reserva must be aged for at least two years in oak casks and then for another three years in the bottle. The ultimate care and attention is only given to wine of the very best vintages to ensure it can be g ranted the premium status of Gran Reserva.