The region is officially known as “La Rioja”, but you can just called it Rioja. Found in the north of Spain, adjacent to the Basque lands, this region has been producing wine since at least the 9^th century. The region has been producing more or less continuously since then. The fist caretakers of the vines were monks, followed later by private citizens. A seminal moment came in 1852 when a winemaker trained in Bordeaux came to the area to create wines in the dry French style. Since then, the wines have been celebrated as some of the best in Spain. Rioja was first granted Denominacion de Origen status in 1970, then in 1991, was the first wine region to be elevated to the superior rank of Denominación de Origen Calificada (DOCa).

The area of La Rioja lies on a huge elevated plateau, surrounded by mountains to the north. The vineyards mostly lie along the path of the Ebro River between the towns of Haro and Alfaro. Within the region, there are three subregions: Rioja Alta, Rioja Baja and Rioja Alavesa. Rioja Alta is generally considered to produce the best wines, though excellent example do come from all over. The Rioja Alevesa is in the Basque country and has more small producers, which create wines that are a little lighter in body, owing the limestone soils. Rioja Baja is less cultivated and warmer than the rest of the regions and does produce some wine, but not usually of the quality of the rest of the area.

The wine of Rioja is almost all red, though small amounts of white wine are made from Viura. The red grapes of Rioja are dominated by Tempranillo, along with some Graciano and Garnacha (called Grenache elsewhere). The reds wines of the area share the same aging guidelines used in the rest of Spain: Crianza, Reserva and Gran Reserva. These classifications dictate how much time the wine has spent aging in oak barrels. Oak aging and the trademark vanilla notes that it gives the wines are a hallmark of Rioja. Both French and American oak are used, with French being the more historic oak choice and American being the newer style.

The use of more American oak barrels, along with a decrease in the time spent aging Rioja in oak barrels has had an impact on the style normally associated with wines from the region. Todays’ Riojas are less pronounced in the vanilla and spice notes that were once tell-tale Rioja traits. You should note though, that this change in barrels and aging hasn’t affected the quality of the wines, just the style. Rioja wines are generally great wines and can be found a very good value for the quality.

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The Ribera del Duero is home to not only the most expensive wine in all of Spain, but also some of the best values to be found in Spanish wine. The area has been a Denominacion de Origen (DO) appellation since 1982 when a group of quality minded wine growers set out to raise the overall reputation of their wine growing region. And, through the enforcement of regulatory standards on grapes and yields, they have established Ribera del Duero as one of the premium wine growing regions in all of Spain.

The Ribera del Duero (you can call it RDD if you want to sound cool) occupies a stretch of the Duero River in the north of Spain on an extensive plateau. Yes, that is the same Duero River that flows through the legendary vineyards that make Port. The appellation is decidedly sunny and rather extreme, with very hot summers and cold winters. Low rainfall, along with that harsh weather act to reduce vigor—and therefore yields—in the vines, which can produce wines of great depth and concentration.

Historical evidence shows that grape growing and wine consumption has been practiced in the Ribera del Duero region for at least 2,000 years. The modern age of wine making in the area took its first steps when French wine makers migrated to Spain in the wake of the Phylloxera epidemic in the late 1800’s. Those wandering wine makers brought with them the grapes of Bordeaux and the techniques and practices to produce exceptional wines. Progress stalled for a little while after Phylloxera came to the area, but the last half of the 20^th century saw renewed interest in quality and the region has elevated its international status

The wines produced in the Ribera del Duero are almost exclusively red. The majority of acreage is planted to Tempranillo, which is called Tinto Fino locally. There are smaller plantings of Cabernet Sauvignon, Garnacha, Merlot and Malbec, all of which are produced in order to blend with the Tempranillo. The wines that result from these grapes are concentrated, intense, bright with color and fruit and generally will be high in alcohol.

This obscure little corner of northern Spain is home to the most expensive wine in all of the country—Vega Sicilia. The bodega was founded in 1800’s with planting of Bordeaux grapes along with the native Tempranillo. The estate passed through several owners before it became established as the finest wines in all of Spain. The flagship wine is Unico—only made in excellent years and not released until at least 10 years after its made.

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Wine Club Insider back with you.

You’ve got to “love” the Inland Northwest Weather…

Yesterday, we had beautiful sunshine, 48 degrees, and Spring looked like it had sprung. Today, it is 26, the snow is literally blowing horizontally, and there are new drifts across our driveway. Perfect. If you don’t like the weather, wait a few minutes…

In a recent trip to California, I was struck by how much large parts of the Golden State resemble Spain. Actually – gasp – more than it resembles Bordeaux. (I know, I know… heresy)

But seriously, they’re both dry, hot, and somewhat windy, and that’s where Tempranillo rules!

I’ve had a couple of good ones lately, and I’ve got to say that off the cuff, the big ”T” produces balanced, complex wines that are, dare I say, an all around better value than many other, more famous varieties.

Hold on, hold on… before you send me mean comments, give a couple of these a try and see for yourself.

Remember that even though it’s not one of the Big 3 here (yet!) Rioja is a pretty respectable name in wine, world wide… Now, I’m not saying that California Tempranillo is to the level of Spain’s greatest wines (yet…), and some, to be frank, are trying too hard to become instant “classics.”

Here are a couple I recently tried and really enjoyed. Again, I’m not saying these are equivalent to their Spanish cousins – they’re actually quite different, but they both harken to the mystery of an under-appreciated (at least here!) grape that is going nowhere but up!

These choices were recommended by SNOOTH, and I have to say I agree. (BTW, Greg Del Piaz at SNOOTH does a great job… check him out at http://www.snooth.com/talk/. He’s great at answering questions as well. If you get a chance to try some Temp from your wine club, get it right away, and get ready to order more!

2004 Truchard Carneros Napa Valley – Big, deep, plush, really. This is one you can cellar for a few years. Very well balanced.

2006 Garsa Calaveros County – Lighter, fruity, almost like a Beaujolais in depth, I thought.

Okay, here are a couple of Spanish versions as well…

2000 Lopez de Heredia Bosconia – A real Rioja in the grand style! I have a bottle of their 94 which I’m dying to open!

2006 Dehesa Gago Toro – More rustic, but almost jammy it was so rich.

Until next time,

Cheers,

Wine Club Insider out

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