The Rioja region of Spain produces one of the world’s finest, and most long lived wines: Rioja. Rioja's renaissance, in the latter half of the 19th century, was a direct result of the phyloxera bug that decimated vineyards around the globe. While English merchants came to Rioja to replace their French imports, the wines here actually have much more in common with Chianti.
Both wines are blend relying heavily on one grape, in this case Tempranillo. Like Chianti’s Sangiovese, Tempranillo usually produces a relatively high acid wine of medium to medium-full body. Tempranillo tends to produce wines with a dusty, leathery edge to their raspberry and blackberry fruit tones. With additions of Graciano, Mazuela and Grancha the wines of Rioja can take on additional layers of flavor and aroma but the tradition of extended oak aging for Rioja's great wines contributes an even more obvious imprint.
While the Spaniards have traditionally been a fan of the strong vanilla and coconut component that American oak Read more »