La Rioja is the most ancient wine making region in Spain and one of its most spectacular. A series of rippling, ochre coloured hills topped with honey-coloured villages against a backdrop of stark mountain landscapes and the prehistoric Sierra de la Demanda. This land where dinosaurs once roamed, was first cultivated for vines at least 2000 years ago, and became a thriving industry with the arrival of the empire-building Romans who needed to keep the troops lively.
The Romans dramatically improved the quality of the wine being made here, and it continued to improve as the market flourished. By the middle ages Rioja had become the epicentre of the noble courts and royal palaces of old Castile, who were willing to pay good money for quality wine.
It was not until the nineteenth century that modern wine making techniques arrived. Stamping barefoot in a stone trough and decanting into animal skins became a thing of the past, replaced by the arrival of barrels. And when the Marqués de Riscal set about building his new winery in Elciego in the 1850s he created the first Bordeaux-style winery in the region. Rioja was well on its way to becoming one of the greatest wine regions in the world.
Today Rioja is split into three distinct regions: Álava, Alavesa and Alta using traditional grapes Tempranillo, Mazuelo and Graciano, with a little bit of Garnacha to the south.
Tempranillo
Known as the king of grapes in the Rioja Region, Tempranillo is Spain’s classic varietal, known for its vibrancy and variety accounting for 78% of all the grapes planted in the region. Needless to say, Tempranillo is synonymous with Rioja. Expressive when young, and velvety rich when aged, the taste can vary from hints of vanilla, cherries and currants to coconut.
In the cooler growing areas of Rioja Alta and Rioja Alavesa, Tempranillo produces wines with good acidity and structure. In contrast, the warmer area of Rioja Baja produces fruitier wines.
Garnacha Tinta (Red Garnacha)
About 11% of all the grapes planted in the region are Garnacha Tinta. This is the same grape known as "Grenache" in France, which actually originated in Spain. As a blending grape it’s used to add strength and warmth. As a single varietal, Garnacha Tinta produces full-bodied wines with hints of raspberry.
Graciano
Native to Spain, this grape is most often used as a blending grape with Tempranillo – stabilizing colour, adding depth, acidity and aroma. Some wineries are now bottling 100% Graciano, with delightful cherry and raspberry flavors.
Mazuelo
Known as Carignan in France, Mazuelo is used as a blending grape with Tempranillo to add color and longevity. Wines are high in color and acidity, and rich in tannins with a rougher edge. A few wineries are bottling 100% Mazuelo wines. Try them for their more earthy and herbal flavors.
White wine grapes
Rioja white wines are most often blends of the major white grapes: Viura, Malvasia and Garnacha Blanca, or 100% Viura. Fermentation can take place either in stainless steel tanks or oak barrels, providing a crisp or richer taste.
Viura
Viura is the main white grape grown in Rioja – making up about 10% of all the grapes grown in the region. Its wines are pleasant, with a floral aroma and a light and delicate flavor.
Malvasia
Mainly used to give structure to white Rioja wines, this grape produces wines with a floral aroma and a core flavor of grapefruit.
Garnacha Blanca
Mainly added to white Rioja wines for its pleasant taste and aromas of sweet honeysuckle and apricot.
Source: vibrantrioja.com
