Tasting Rioja: Wines from a Region

To begin with, Rioja is a region in Spain, not a grape.  To say that you like Rioja wine is like saying that you like Champagne or Burgundy wines.  Rioja generally runs south of the mountains along a river with moderate climate that is less windy.  It has three regions: alta, baja, and alavesa.  Each region has slightly different climates in which different grapes thrive.  I tried six wines from Rioja.

Muga Rose, Rioja 2010 – This wine was made from the same grapes as a red wine by the same maker, using Tempranillo grapes.  It had a fruit smell and was not overly fruity or dry, it tasted balanced.  It struck me as a good summer “porch” wine, and for those who pair their food and wine, it is recommended for chicken and tapas.

Cerro Anon Reserva Rioja, Bodegas Olarra 2004 – In case you didn’t know, “reserva” means that the wine was aged for three or more years, and kept in oak barrels for at least one year to add flavor.  Tempranillo was the predominant grape in this wine, which had a subtle, blended scent and a dark and dusty flavor.  It is highly acidic, so it would go well with rich or fatty foods.  It was my third favorite wine.

Rio Madre Graciano 2010 – This wine had a fantastic smell that was somewhat floral with vanilla.  It was made with Tempranillo grapes, was aged for 12 months in a tank, and it was oaked for four months in French oak with the yeast it was made from ("lees").  The wine was also unfiltered.  As a wine, it’s a great conversation piece because the vintner obviously was trying very hard to work with the grapes' strong flavor by refining it: aging, oaking, exposing it to the yeast from the fermeting process, and not filtering it all speak to the desire for layering the flavor.  It was not a favorite for me to taste, but it had a great scent!

La Rioja Alta, Vina Alberdi, Seleccion Especial 2005 – This wine was made 100% from Tempranillo grapes.  The wine was made in the traditional style, meaning that the wine maker used older methods in making the wine, to retain the flavor that Spaniards are accustomed to in their wine.  I liked this wine a lot, it was spicy and I just thought “yum” after one taste.  One reason this wine may have been so good is that it aged in the bottle for seven years before it was tasted.  Some wines taste better after aging, even if they just age in the bottle.

Conde de Vademar, Crianza 2006 - In case you didn’t know, “crianza” means the wine was aged for at least two years.  This wine had a fruity smell and a very light flavor, and can best be used as a general table wine for chicken or turkey.  I wasn’t crazy about this wine, and although the below wine had a lot more flavor, the store said that this wine’s style is typical of the vintner’s wines.

Conde de Vademar, Reserva 2005 – This was my favorite wine, and was also the most expensive!  It had a leather and berry smell, and a very balanced and blended flavor.  It is a complex wine that is very acidic – so it too would go well with richer foods.