Rioja region. The most famous Spanish Rioja in the world. What types of this drink are there?

D.O.K. Rioja

Undoubtedly, Rioja is the most famous wine region in Spain; Moreover, for many people around the world, the word "Rioja" is synonymous with Spanish wine as such. The Spaniards themselves admit this: despite the fact that the country produces many excellent original wines, only the Rioja region was awarded DOC (Denominacion de Origen Calificada) status in 1991, the highest classification category adopted in Spain. Literally it means “Honored Name of Origin.”

Story

As in many other parts of Europe, the first mass planting of grapes in Rioja is the merit of the Romans. They also taught local residents the art of winemaking. The Romans exported Rioja wines to the capital of the empire. During the Middle Ages, monasteries, of which there were many in Rioja, played a particularly important role in the development of local winemaking. The monks, trying to improve the quality of wines, were able to make them popular and significant for the region as a whole. The first official document designed to protect local winemakers and guarantee consumers the quality of their products dates back to 1650. However, Rioja wines at that time were, despite all efforts, virtually unknown outside their homeland.

Rioja wines became world famous in the middle of the 19th century, and the stimulus for this was the phylloxera epidemic that swept through the vineyards of France. Bordeaux winemakers were forced to look for alternative sources of resources. And in 1867, Rioja attracted their attention. It is curious, by the way, that until this time most of the wines produced here were white; Bordeaux proved that Rioja red wines can be truly excellent. They are beginning to be actively exported to France - a fact that previously could only be dreamed of. And a real wine “boom” begins in Rioja. Rioja very soon became one of the most promising and popular wine regions in the world. Phylloxera, which came here later, of course, caused serious damage: about 70% of all vineyards in Rioja were destroyed. But the name had already been “made”, there was no shortage of financial investments, as well as a lack of interest in Rioja among consumers (both in Spain itself and abroad, including in France). The region has not lost its position.

In 1902, a Royal Decree was issued defining the “origin” of Rioja wines. Then, in 1926, the Regulatory Council (Consejo Regulador) was created here, designed to control the quality of products and protect them from various types of falsification. It became the first such body in Spain. However, it took many years before the Regulatory Council gained official status: this happened in 1953. In the 1970s, another “revolution” took place here. As you know, in Francoist Spain, winemaking as a whole was going through hard times. This affected Rioja to a lesser extent, but nevertheless... In the 70s, the region was able to reach a new level. An extensive influx of investment ensured the modernization of production; The improvement in the quality of local wines has provoked a significant increase in interest in them throughout the world. The export of Rioja wines increased - and the region rightfully became the most famous among the wine regions of Spain. In 1991, Rioja (again, the first among other regions) received the right to an exclusive status - DOC (or DOCa) - denominacion de origen calificada. As you know, other Spanish "wine" appellations controlled by origin are designated by the abbreviation DO. In the case of Rioja, such a decision was caused by the desire to emphasize the special position of the wine-growing region and give consumers an additional guarantee of quality.

Features of the region

Rioja is a relatively small region located in northern Spain and bordered by Castile and Leon, Aragon, Navarre and the Basque Country. Moreover, most of its area is located, in fact, on the territory of the autonomous region of La Rioja, but a number of vineyards are located in neighboring Navarre and the Basque Country. The northern border of Rioja is determined by the Sierra de Cantabria mountain range, the southern by the Sierra de la Demanda. Moreover, the region itself is located in the Ebro River valley; it is also crossed by seven of its tributaries (the name “Rioja” comes from the name of one of them - Oja), forming various secondary valleys, protected from cold winds, in which the vineyards are located. In total, their area in Rioja today is about 59 thousand hectares.

It is not worth giving any unambiguous characteristics to the soil and climatic conditions of the entire Rioja: there are three zones here, each of which has its own characteristics. These are Rioja Alta, Rioja Baja and Rioja Alavesa.

The northernmost zone is Rioja Alta; The vineyard area here is the largest (almost 25 thousand hectares). Rioja Alta is influenced by the Atlantic Ocean: summers are hot and there is little precipitation, but frosts occur in early spring. The soils are varied - limestone and clay are found here with equal frequency; there are also quite large alluvial areas. The wines produced in this area - powerful, full-bodied, with high acidity and medium alcohol content - have the greatest potential for aging.

Rioja Alavesa is the smallest zone (a little more than 12 thousand hectares are devoted to vineyards); it is located on the northern bank of the Ebro River and seems to be wedged into the Rioja Alta zone. The climate here is closer to the Mediterranean type (warmer than in Rioja Alta), the soils are predominantly calcareous. Both white and red wines produced in Rioja Alavesa have an unusually fresh, clean and bright aroma. They are often consumed young, but these wines are nevertheless of excellent quality.

And finally, Rioja Baja - this zone occupies the southeastern part of the region. The climate here is Mediterranean, rather dry, subject to warm winds; Temperature changes and frost are almost excluded. The soils are mainly alluvial. The area of ​​vineyards in this zone is just under 21 thousand hectares. The wines produced here are very extractive, have a pronounced fruity aroma and are characterized by a high alcohol content.

Grape varieties and wines

Almost all vineyards in Rioja are very small - from 0.1 to 2 hectares. Those whose area amounts to tens of hectares are already a rarity. For example, in the region there are only 10 plots with an area exceeding 30 hectares; however, there is not a single one larger than 100 hectares.

The pride of Spanish winemaking - the red variety Tempranillo - is the main one in Rioja. It has such a characteristic and strong berry aroma that wines produced on its basis are almost impossible to confuse with any others. Tempranillo imparts a bright color to the wine and is characterized by relatively low acidity; At the same time, it is not too rich in tannins, which, however, is compensated for when blended with other varieties. Wines made from these grapes are capable of long-term aging. Also of great importance in the region, especially in Rioja Baja, is Garnacha Tinta (in France this variety is called Grenache, or Grenache Noir). It is included in almost all blends. Garnacha Tinta imparts fullness and strength to the wine; it is often used in blends with Tempranillo. Also a frequent component of the mixtures is the Graciano variety, which gives the wine freshness and subtlety. The Mazuelo variety, also known as Carignan, imparts tannin and acidity to the drink. Of the white varieties, three are cultivated in Rioja. The main one is Viura, known in other countries under the name Macabeo. It has been cultivated in Spain since time immemorial and it is believed that it is in Rioja that its qualities are fully revealed. This variety produces wines that are light and lively, characterized by high acidity. The very aromatic Malvasia variety is often blended with it, giving the wine excellent aging potential. Finally, Garnacha Blanca (or Grenache Blanc as it is called in France) produces good quality wines with a high alcohol content.

The Rioja DOC produces dry wines - red, white and rosé. Reds predominate (the production of whites and pinks is much less significant) - brightly colored, with a strong and fresh aroma. As a rule, Tempranillo predominates in their blend. Rioja rosé wines also have a beautiful bright color and a pronounced bouquet (in their case, the Garnacha Tinta variety plays the most important role). White - elegant wines of pale straw color with greenish reflections, are created, accordingly, on the basis of the Viura variety.

One of the main factors determining the quality of wine in Rioja has always been its aging. The wines are aged in 225 liter oak barrels for varying periods of time, acquiring increasing complexity and elegance. Depending on the aging period, the type of wine is determined.

Young Rioja wines are either not aged in oak barrels at all, or are subjected to extremely short aging.

Crianza requires aging in oak for at least 12 months; they go on sale the third year after harvest.

Reserva red wines must be aged for at least three years, including at least one year in oak barrels.

White and rosé wines of this type are aged for six months in barrels and sold in the third year after harvest.

And finally, gran reserva wines - the real "stars" of Rioja, produced in the best years - age for at least two years in barrels and three in bottles.

See the wines we offer from the Rioja region at.

Rioja is a world-famous wine region in northern Spain. It borders Aragon, Castile and Leon, the Basque Country and Navarre and is located in the Ebro River valley. The region extends over 59,000 hectares and is divided into three zones: Rioja Baja, Rioja Alta and Rioja Alavesa.

Rioja Alta is the largest zone. Almost 25,000 hectares are occupied by vineyards, the vines of which produce aged and not very strong wine. Rioja Alavesa occupies the least space, and the vineyard area reaches 12,000 hectares. The area is famous for its white and red wines with bright and fresh aroma. Rioja Baja is the southeastern region of Rioja and produces fairly strong wines with a strong fruity aroma.

Whatever the region is, it is a paradise for wine connoisseurs.

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History paragraph

There is archaeological evidence that Rioja was a wine-producing region dating back to the period of the Roman conquerors, more than 2,000 years ago. Later, when the Moors ruled the area, winemaking and wine trade were still a significant part of the life of the local residents. But from the second half of the 19th century, Rioja ceased to be a local wine region and became known throughout Europe. All thanks to the wine masters of Bordeaux. It was the French who drew the attention of all civilized Europe to the province. At the beginning of the 20th century, the demand for Spanish wines dropped significantly. The situation returned to normal by 1945, when Rioja was named the first Spanish wine region DO (Denominacion de Origen). In the 60-70s, the situation finally improved, and Rioja wines began to actively promote themselves on the world market.

Landscapes of Rioja

Wines of Rioja

It would be stupid to visit one of the world's wine centers and not try real wine. Here you can taste wines from four different categories: Joven, Crianza, Reserva and Gran Reserva.

Joven is a young wine that is practically not aged or kept very little in barrels. Kriansa is aged for at least two years. The reserve has to wait in the wings for at least 3 years. Gran Reserva are the most expensive wines. They are aged for at least five years, 2 of which are in oak barrels. There are red, pink and white types of these categories. So everyone can enjoy exactly the drink they like best.

4 things to do in Rioja

1. Visit local wineries and taste the world famous Rioja wine.
2. Try a traditional Rioja dish - boiled potatoes with chorizo ​​(savory pork sausages).
3. Enjoy the narrow winding streets and ancient architecture of the capital of Rioja - the city of Laroño.
4. Visit the Jaro Wine Festival in June to get yourself up to your neck in wine.

Cuisine and restaurants

If you find yourself in Rioja, you simply must try the delicious national dish - boiled potatoes with chorizo ​​(savory pork sausage). Tourists also especially enjoy traditional Riot sweets, for example, marzipan from Soto - the most delicious and sweetest Spanish dessert. By the way, lovers of gastronomic delights can be recommended to visit the capital of the region, Logroño. There you can stroll along Rue Laurel, where tastings of melt-in-your-mouth pintxos sandwiches, tapas wine snacks and the wine itself are often held.

Entertainment and attractions of Rioja

If you have dreamed all your life of visiting the narrow streets of ancient European cities, then Rioja is exactly what you need. You can start from the capital of the autonomous region - Logrono. This is an ancient city with cobbled streets and medieval architecture that has survived to this day. In particular, the Temple of Santiago el Real and the Cathedral of Santa Maria Redonda deserve attention. And if you are interested in Spanish history and culture, you can visit the Historical and Art Museum of La Rioja. Logroño is also famous for its majestic stone bridge, Puente Piedra, which connects the main city area with the old quarter. Finally, it’s definitely worth going to see the cave houses carved into the Cantabrian mountain.

Events

If you are lucky enough to be in Rioja in June, we highly recommend visiting the wine festival in Jaro. This small town is just an hour's drive from Bilbao. The festival in Jaro is more like not even a festival: it is a wine battle, Batalla del Vino. Participants in the battle dress in white T-shirts and pour wine on each other from everything they can get their hands on: barrels, glasses, buckets, bottles and even hoses. The festival will not end until there is not a single white T-shirt left in the entire area. This is a very fun and positive activity that will certainly give you a lot of positive emotions.

• Where to stay: In the ancient and invariably picturesque cities of Northern Spain: in democratic hotels of both religious and student Santiago de Compostela or in hotels “with history” in the beautiful Pamplona. The authentic Basque Country invites you to live in Bilbao, surrounded by green hills, or in the “pearl of the Cantabrian coast” - elegant

Our story began in 1980: until that time, there was no official division of Rioja into “crianza”, “reserva” and “gran reserva” wines. Before 1980, labels simply stated the year of harvest. At the same time, the bottle could contain anything - from oak “Gran Reserva” style to carbonic maceration in the Beaujolais Nouveau style.

20 years have passed - a new wave of modern Rioja has begun. These wines, unlike traditional ones, did not provide any guarantee of age.

Another 15 years forward - and now, the focus is on grape varieties and terroir.

Over the course of a couple of decades, the simple foundations of Rioja winemaking have been eroded. On the other hand, after 35 years the picture is beginning to emerge again.

Traditional versus modern Rioja

In the minds of most, traditional old-school Rioja is a wine that is noticeably aged in American oak, predominantly from the Tempranillo variety, not very dense, with a moderate alcohol content and a characteristic bouquet of age - very harmonious and elegant.

The bodegas of Rioja still stock many bottles of this wine, and Spanish restaurants with their own cellars still sell them at quite reasonable prices.

These wines are not frequent guests at international auctions. But interest in them is constantly growing. What will the Rioja produced today look like in 50 years?

These wines have changed. Even the most classicists today pay more attention to both the vine and the winery. Many traditional wines already bear the imprint of modernity.

The truly distinctive feature of the new wave of Riojas is the intense color and super concentrated character of these wines, thanks to which they have gained more fans among lovers of rich, fruity reds.

This wine is the result of a focus on the vines, especially in terms of clonal research (like that carried out by Roda, for example), lower yields, fermentation in individual small batches and aging in French oak.

Often these were wines made from 100% Tempranillo. They were released to the market after not so long aging in barrels/bottles. Apart from purely stylistic effects, this is undoubtedly more interesting to the winemaker from a commercial point of view, since it speeds up the return on investment.

Purity from complexity

Thank God, the days of inky, sugary and oak-laden Riojas seem to be over. Today the region offers a dazzling array of options. Although there is still room for exploration, as in any wine region of this level.

Take oak, for example: Gran Reserva wine producers use a mixture of French and American oak, including those who until recently “sat” exclusively on new French barrels. The indefatigable use of oak is gradually giving way to the production of more coherent and more complex wines.

As for grape varieties, many modern winemakers make pure Tempranillo. Personally, I prefer blends. There is no benefit in itself to using one variety other than label clarity.

Mazuelo (Carignan), Garnacha and Graciano have long played a small but important role. Like Cabernet Sauvignon, which appeared in Rioja with the Marques de Riscal in 1862. In recent years, there has been a trend of using these “younger” varieties in solo performance. Graciano from Contino can easily be called the most successful case, especially considering the difficulties of working with this variety.

Garnacha from the warmer parts of Rioja has long been used in blends by winemakers from its colder part, Rioja Alta. Now Garnacha has a powerful supporter in the person of Alvaro Palacios, the creator of the wine "L"Ermita"), who is working to restore the reputation of this variety in the eastern part of Rioja - in Alfaro (Rioja Baja). You might want to look for his Valmira wine—garnacha from old vines—“very Burgundian, very aromatic.”

Among the newcomers, such varieties as Maturana Tinta (red Maturana) appear in the vineyards, giving good acidity to red wine; and Tempranillo Blanco (white Tempranillo) - a genetic mutation of Tempranillo, promising full-bodied white wines that do not lack freshness.

But they still need time to form and begin to produce some noticeable harvest.

In search of terroir

In principle, there is nothing new in the recent trend. This is the rise of a new generation of producers who want a better expression of the character of their vineyards. Goblet pruning, old vines, less new oak - these are the elements characteristic of their style.

The difficulty is that Rioja is a very geologically heterogeneous region, located between different mountain ranges, on both sides of the Ebro River. It contains limestone-clay soils, clayey-iron soils, and alluvium.

To put it simply, then Rioja Alta(Rioja Alta), located higher than the rest in the west, often produces calmer wines, but with bright fruit. North of the Ebro River - Rioja Alavesa(Rioja Alavesa)– the mainstay of Tempranillo: fuller-bodied, fresher wines.

Rioja Baja(Rioja Baja)– in the east – warmer, lower, drier (irrigation is allowed here), with a more pronounced Mediterranean climate: here the richest wines with the highest alcohol content.

Some major producers prefer to blend wines from different vineyards, while others try to express their individual terroirs (among them Benjamin Romeo, David Sampedro Gil, Olivier Riviere, Abel Mendoza and Telmo Rodriguez).

If we remove the two extremes – i.e. the cheapest mass brands and the absurdly pretentious bottles with smothered Tempranillo oak - then in the middle there will be a wide and varied spectrum that is worth exploring. Choose something for yourself, pour a glass and think about the fact that any tradition, as they say, began as an innovation. For Rioja this is truer than ever.

Rioja is one of the wine regions of Spain, to which this country owes its fame and high position in the ranking of wine-producing countries. The region takes its name from the river el Rio Oja, a tributary of the Ebro. It is the first region in Spain to receive the DOC (Denominacion de Origen Calificada) category.

The grapes for DOC wines are produced not only in Rioja, but also in Navarre. Rioja is distinguished from other wine regions in Spain by its wide variety of soils and complex geography, resulting in a wide variety of wines produced here.

The Cantabrian mountains in the northwest protect the vineyards from the wet and cold Atlantic wind. Temperature conditions vary greatly throughout the region.

Wine selection

The diversity of microclimates is reflected in Rioja's wine palette: from simple young wines to complex and rich wines that can age for decades. The region specializes in the Tempranillo grape, which thrives in clay-limestone soils.

Most of the wines are a blend of Tempranillo and Garnacha, the latter variety is added to give special shades of aroma and taste. Garnacha is also used for single-seed rosé wines (Rosado). In addition, winemakers use Carignan, Graciano, and Cabernet Sauvignon varieties for red wines.

The best red Rioja wines are aged in new American oak barrels, although some winemakers are experimenting with a combination of aging in French and American oak.

Wine classification

Rioja wines are classified according to the degree of aging in oak and bottle:

• Joven— young wines, sold the next year after the harvest year;
• Rioja Crianza— aged for at least a year in oak barrels, for a total of at least 2 years.
• Rioja Reserva— aged for at least 1 year in barrels and at least 2 years in bottles;
• Gran Reserva— aged for at least 2 years in oak barrels and 3 in bottles.

Rioja also produces a small number of white wines based on the Viura (Macabeo) and Malvasia grapes.

Rioja wines - price at WineStyle

Popular Spanish wines from Rioja can be purchased in WineStyle stores for prices starting from 464 rubles. for a standard bottle of 0.75 l. This section features predominantly red wines, which is typical for Rioja.

Rioja is a Spanish wine region with the highest quality category - DOC status (Denominacion de Origen Calificada), that is, local wines are protected by origin and meet the stated criteria of quality and taste. Rioja wines are made from grapes grown in the autonomous communities of La Rioja and Navarre, as well as in the province of Alava in the Basque Country. The region is divided into three subzones: Rioja Alta, Rioja Baja and Rioja Alavesa. The wine may be the result of a blend of harvests from all three zones, but experts note a gradual trend towards production from berries of one sub-region. Rioja wines taste similar to Cabernet Sauvignon, but have a fruitier profile with pronounced cherry notes.

Story

Judging by the results of archaeological excavations, winemaking on these lands was already developed during the times of the Phoenicians and Celtiberians (XV-III centuries BC), but the first written evidence dates back only to 873. Traditionally in medieval Europe, almost all wines in Rioja were made in monasteries.

Local wines received their first official recognition in 1102 - there is evidence that commercial production and export to other regions of the country flourished already at the beginning of the 13th century. By the 15th century, Rioja Alta was famous for its drinks: local winemakers developed a special symbol to mark particularly high-quality varieties, and the mayor of Logroño even banned carriages from passing through the streets with wine cellars, so that the vibrations would not affect the taste.

In 1650, the first document appeared to control the quality of Rioja wines, and at the end of the 18th century, the Royal Economic Community of Rioja Winemakers was founded, designed to develop the production and commercial sale of local wine. In 1892, a special institution was created to control the quality of wines (Viticulture and Enology Station of Haro); in 1953, the Spanish government determined production zones and finally assigned the name “Rioja” to the wines of this particular region. In 1991, Rioja received DOC status.

Geography and climate

The region is located in the south of the Cantabrian Mountains and has a temperate continental climate. The mountains protect the vineyards from the winds.

Subregions:

• Alta. The zone is located in the western part of the region at a slight elevation, the annual rainfall reaches 510 mm. Grape varieties with a rich fruity taste grow here, producing light and aromatic wines.
• Alavesa. The climate is almost indistinguishable from Alta, but this subregion is famous for its fuller-bodied and acidic wines. Due to the poor soil, the vines here are planted at a considerable distance from each other so that the plant receives enough light and food.
• Bach. The only subregion with a Mediterranean climate, the warmest and driest zone of Rioja. Droughts occur in summer, and temperatures in the hottest months reach +35 °C. Unlike almost colorless wines from other subregions, Baja wines stand out with their rich color and increased strength - up to 18%. On the other hand, drinks cannot boast of a strong aroma or high acidity, so Baja wines are rarely drunk in their pure form; they are more often used in blends with products from other subregions.

Grape varieties and types of wines

Rioja produces red (tinto), white (blanco) and rose (rosado) wines. The former account for 85% of total output. The soil is mainly clayey with a high content of chalk and iron, the harvest is harvested in September-October.

Rioja red wines are made from Tempranillo (60% of the blend), Grenache (20%), Graciano and Carignan (minor shares). Thanks to Tempranillo, the wines are aromatic and have good aging potential, Grenache is responsible for the body and content, and the last two varieties add nuances of taste and aroma. Some producers use a little Cabernet Sauvignon. Finished red wines can age for 15-20 years or even longer, although they are usually brought to market after 4-8 years of aging. These drinks are distinguished by tannin and pronounced vanilla notes in the bouquet - the result of aging in oak barrels, a tradition that local winemakers adopted from their colleagues from Bordeaux.

White Rioja wines are made from Macabeo, Malvasia, and Grenache Blanc varieties. The first variety makes the drink “fruity”, with pronounced acidity. The second adds flavor, and the third adds body. White wines are aged for 2 to 5 years (although sometimes they are sold without aging), during which time the drinks acquire nuances of caramel, coffee, roasted nuts, but their main characteristics are increased “fruity” and lightness.

Rosé wines are produced primarily from the Grenache grape.

Rioja produces red, white and rose wines

Classification of Rioja wines by aging

All local wines are divided into four categories:

• Rioja. The youngest wine, aged in barrel for less than a year.
• Crianza. Aging for at least 2 years, at least a year in an oak barrel.
• Rioja Reserva. Aging for 3 years, at least a year in oak barrel.
• Rioja Gran Reserva. Aged for at least three years in a barrel and another two years in a bottle.

Famous brands

Artadi, Vina El Pison; Finca Allende, Aurus; Contador; Lopez de Heredia; Senorio de San Vicente, San Vicente, etc.

How to drink Rioja wines

Depending on the type of wine, Riojas are drunk from red or white wine glasses. Reds go well with Spanish food, such as jamon, and any spicy beef or pork dish will also work well. You can serve hard sheep cheese.

Red wines go well with meat

It is more difficult to choose a gastronomic pairing for the white variation, since the taste of the wine may vary depending on the manufacturer. Young wines are paired with seafood, grilled fish and salads. You can serve the aged ones with nuts, ham, vegetable stew, paella, and eggs. Finally, the oldest wines will fully open up with fish steaks, fried halibut, chicken, veal, white chicken meat, soft sheep's cheese.