Five Things to Know About Rioja

What comes to mind when you think of Spain? For many, Flamenco, bullfighting, and tapas top the list. For wine lovers, Rioja is first. As Spain’s most well-known wine region, Rioja produces hundreds of millions of bottles of wine per year, a large portion of which is exported to countries around the world.

Although Rioja is ubiquitous on wine store shelves, its labels (and most other European wine regions’ labels) are perennially confusing for U.S. consumers. It’s not our fault! We use grapes to orient ourselves to wine; Europeans use regions. You’ve probably seen “Rioja” on a label at your local wine store. You might have even tried some. But what’s in the bottle? (Hint: It’s not a grape called Rioja.)

Whether you cared enough to Google it or you clicked on my newsletter, I assume you’re here to get an answer to that question. Here you’ll find a quick primer to make you feel and sound smarter about this famous region. ¡Salud!

Where in Spain

Located in Northern Spain, Rioja’s vineyard area is about 160,000 acres of grapes across an approximately 200 square-mile region. Its climate is primarily continental with some variation among its sub-regions due to influences from the Atlantic Ocean and the Mediterranean Sea. Those three sub-regions are Rioja Alta in the west, Rioja Alavesa in the north, and Rioja Oriental in the east.

Like many great wine regions, Rioja is home to a river — the Ebro — and defined by a mountain range — the Cantabrian. Rivers help to moderate the temperatures of wine regions, and mountains shield grapes from extreme weather. In Rioja’s case, the Cantabrian Mountains limit the cold air and moisture from the Atlantic Ocean.

What grapes are used

I mentioned that there’s not a grape called Rioja in these wines. So, what is in the bottle? In Rioja Tinto, aka red Rioja, the main grapes are Tempranillo, Garnacha, Mazuelo, and Graciano. Tempranillo is the most important grape in the bunch in this region. It gives wine flavors of black cherries, black plums, and figs. Often there will be notes of coconut, oak, vanilla, and dill from aging in American oak, too.

Rioja Blanco, aka white Rioja, is made from Viura (Macabeo), Mavasia, and Garnacha Blanca. Learn more about Rioja Blanco and Rioja Rosado.

Why these wines are special

In addition to its terroir and grapes, Rioja’s classification system contributes to the wines’ uniqueness. Although there are several factors taken into account, like sub-region, this system hinges on its aging requirements:

Generic/Joven: No aging requirement.
Crianza:
- Red: 2 years aging, at least 1 year in barrels.
- White and rosé: 1 year aging, at least 6 months in barrels.
Reserva:
- Red: 3 years aging, at least 1 year in barrels.
- White/rosé: 2 years aging, at least 6 months in barrels.
- Sparkling: 2 years on the lees.
Gran Reserva:
- Red: 5 years aging, at least 2 years in barrels.
- White/rosé: 5 years aging, at least 6 months in barrels.
Gran Añada:
- Sparking: At least 3 years on the lees.

With more age in barrel, wines take on more cedar and vanilla notes and their notes deepen to darker and dried fruit flavors. For fresher, lighter wines, look for Crianza style. For more brooding styles, grab Reserva or Gran Reserva. These terms will be prominently displayed on Rioja labels.

Who are the producers to know

Some of the most popular Rioja producers are R. Lopez de Heredia, Bodegas Muga, Marqués de Riscal, Cvne, La Rioja Alta S.A., Bodegas Lan, and Marqués de Cáceres. For an affordable yet thorough tour through Rioja, I recommend picking up these wines from Marqués de Cáceres. They provide a good introduction into classic, high-quality Rioja—and you can find them very easily.

How to pair with food

Rather than overcomplicate your enjoyment of Rioja with overwhelming rules, here are a few, easy guidelines to remember. For younger white or rosé Rioja, match the fresh notes with lighter foods like seafood and fresh vegetables. For aged whites and rosés, roasted white meats like chicken and turkey are delicious. These wines can handle big flavors—try Tikka Masala (chicken or tofu) with an aged Rioja Rosado. With younger red Riojas, I recommend grilled vegetables or meats like sausages and hamburgers. Young Rioja Tinto is also delicious with BBQ pork or seitan. For your Gran Reservas, steak is a classic choice, and stuffed portobello mushrooms are nice, too.