As we enter another holiday season, Spanish Rioja wines can help us celebrate and relax, while also leaving money in our wallets for other holiday festivities.

Located in Northern Spain, just below Basque country, the Rioja vineyards run along the Rio Oja. This river provides the grapes with a slightly cooler climate, which is ideal for the region’s most popular grape: tempranillo.

Tempranillo grapes exhibit an unpretentious spirit by ripening a few weeks earlier than most grapes. In fact, their name was derived from the Spanish word “temprano” which translates as “early”. This early ripening produces a grape with low acidity and thick skins. Although the thick skins provide the wine with a rich, deep coloring and robust tannins, the low acidity isn’t always ideal for wine making. To compensate for this, Rioja winemakers add garnacha (another grape grown in Rioja) to supplement the low acidity and sweetness of the tempranillo, resulting in a beautifully balanced wine.

The Spanish qualification system is similar to the French and Italian systems. DO (Denominaciónde Origen), and DOC/DOCa (Denominaciónde Origen Calificada) are the two regulated levels that are exported to the US. Rioja, once of DO level, was the first region to be granted the honor of the DOCa status in the early 1990s.

The most basic Rioja wine can be enjoyed young. However, as with most wines, barrel and bottle aging produces a more full-bodied and complex wine. In order to choose the appropriate bodied Rioja for your taste preference and recipes, let’s explore Spanish wine labeling terminologies.

Spanish aging techniques are reflected by the use of the following labels: Crianza, Reserva, and Gran Reserva.

“Crianza” means that the wine was aged up to two years with at least one in oak.
“Reserva” means that the wine was aged between three and four years with a minimum of one year in oak.
“Gran Reserva”, the most full bodied wine from Rioja, means that it was aged between four and five years, with a minimum of two in oak. In addition, vintners use only high quality vintages to produce these wines. With its lengthy aging and limited vintages, Rioja Gran Reserva is the premier of the region’s wines. Due to these exclusive wine making practices, this wine is a bit more difficult to find in the US.

Although the Rioja region is mostly known for its delicious reds, we would be amiss not to discuss what a white Rioja has to offer. Made primarily from the viura grape (also known as macabeo), this wine has a dry light taste with fruity aromas and a hint of honey and minerals. This grape tends to lose fruitiness with age, so it is fantastic when consumed young.

Okay, now how do we apply all this knowledge to our holiday gatherings?

Were you asked to bring an appetizer and bottle of wine to your friend’s holiday party?

If so, grab a bottle of white (blanca) Rioja, such as a Marques de Riscal 2007 (about $8) and make this quick a quick and easy rosemary shrimp recipe. Don’t have time to cook? Create a platter with cheddar and manchego cheeses. Pair it with a red Rioja, Crianza or Reserva, such as Montecillo Crianza 2005 (about $10), or Marques de Caceres Reserva 2001 (about $20).

Are you responsible for a main course?
Try my nutty alfredo recipe with a Reserva such as the 2001 mentioned above or the Marques de Riscal 2004 (about $18). This balance of flavors will bring a smooth medley of nuts, spices and butter to everyone’s taste buds.

With these simple recipes, I invite you to take in the true spirit of the season by spending time with your loved ones instead of slaving over the stove!

Salute! May you all have a happy and safe season!

8T Butter

2 tsp rosemary

1 tsp of thyme

½ tsp of red crushed pepper

1 lb of frozen shrimp

Defrost Shrimp

Heat oven to 400 degrees

Melt butter and herbs

Place shrimp in 8×11 baking pan

Pour butter mixture on top

Cover with aluminum foil

Bake for 20 minutes (or until shrimp is pink/cooked)

Place shrimp on serving platter with toothpics

Place remaining butter mixture in a bowl for dipping

Serve immediately with a White Rioja

Serves 4 as a main dish

4T Butter

¼ C of Chopped Walnuts

4T of Pine Nuts

1tsp of Rosemary

½ tsp of Thyme

4T Ricotta

1lb Pasta

Cook pasta, drain and place back in pot.

Set aside

Grind walnuts and pine nuts together with mortar and pestle

Melt butter on low heat

Once butter is melted, pour in the nut mixture and herbs

Mix in pan until well blended

Add in ricotta and mix until blended

Pour in pot with pasta and mix well

Serve immediately with a Rioja Reserva