Why Rioja’s on a roll...

SPAIN’S MOST famous wine region is characterised by both rich tradition and modern innovation. Alongside the wealth of historic producers who have been making wine in Rioja for centuries, a new generation of makers are focusing on more natural wines. This means Rioja has a wonderful variety of styles. Stretching some 75 miles from north-west to south-east, the region’s geography is a big contributing factor to its variety – resulting in a diversity of climates and soil types. It’s typically divided into three sub-regions: Rioja Alta is located in the western, higher part of the region; Rioja Alavesa, further east in Basque country; and Rioja Oriental (formerly Rioja Baja) further south in the eastern part of the region.

Rioja’s wine production is dominated by red wine and is almost always a blend of grape varieties. Tempranillo is the most important grape and the heart of Rioja’s best wines.

It makes light fruity wines that age wonderfully in oak, becoming silky and perfumed. Typically, it will be blended with garnacha (aka grenache) to add body. Red Riojas are labelled with a quality designation stating how long they have been aged for.The popular Crianza category requires at least 12 months in oak with a minimum overall ageing period of two years. It’s not just great for red wines either. White Rioja has improved enormously in recent years and offers a great range of wines. Like the reds they are a blend, with viura being the most important grape. Lightly oaked wines are light, tangy citrusy whites and well-aged examples are full-bodied, rich and nutty.

Its rosés are also fabulous.All in all, Spanish wines offer outstanding value for money. Reds are great with roast pork, lamb and cheese, while the whites are perfect with grilled fish or shellfish.And the rosés make fabulous aperitifs.