I am glad to read that you have changed your view on Rioja, and really enjoyed reading your article. It made me go and immediately open a bottle of our house wine - Cantiga from Rioja of course.
I believe more and more people are releasing what you just described about Rioja in your blog. Rich in history and tradition but very eager to compete with the "new world wines". You are so right when you say that Rioja has diversity- Rioja is no longer an area with only one product and style. You can find any style you like as long as you know where to go...and that leads me to the next thing. With this Rioja revolution the Rioja wine tourism has not really followed. Why is this? Some say they don't want it - they don' t need the money...for me that whole thing is a mystery... There are so many beautiful Rioja villages and wineries. I love the vineyards in South Africa, California and France where you just arrive and they'll welcome you with open arms. In Rioja you can still not visit most bodegas without leaving at least a week notice. And even then you have to beg...Arranged wine tours are also not that common (here's a market for anyone who wants to open something in Rioja). Saludos,
Dave
· 1 year ago
I think fairly much the same thing, but instead of having a third catergory, I divide the modern category. So I have Established, for producers who have done their experimenting for their main wines and now produce in a house style most years (eg Roda), and Experimental, those who are still establishing a style or continually try new things each vintage. The main reason for this is that 10 years ago what are modern wines now, were the experimentals then. Of course there are some that stay in this inovation stage all of the time.
If you do like you guys did last week and walk around a heap of bodegas in Rioja, you will see these small fermenters all over the place that are being used to try new styles and blends. One of the more exciting areas seems to be white Rioja, either reworking old styles with the traditional grapes or some thing new with French verities. For example, the last time I went to Palacios Remondo in Alfaro there were 5 or 6 small fermenters in use to develop Placet, their new white Rioja. The direction was unclear at the time, but they have since released a very popular and modern wine made from Viura.
Thanks for the great write up. Cheers,
Dave W
Anna
· 1 year ago
I am glad to read that you have changed your view on Rioja, and really enjoyed reading your article. It made me go and immediately open a bottle of our house wine - Cantiga from Rioja of course. I believe more and more people are releasing what you just described about Rioja in your blog. Rich in history and tradition but very eager to compete with the "new world wines". You are so right when you say that Rioja has diversity- Rioja is no longer an area with only one product and style. You can find any style you like as long as you know where to go...and that leads me to the next thing. With this Rioja revolution the Rioja wine tourism has not really followed. Why is this? Some say they don't want it - they don' t need the money...for me that whole thing is a mystery... There are so many beautiful Rioja villages and wineries. I love the vineyards in South Africa, California and France where you just arrive and they'll welcome you with open arms. In Rioja you can still not visit most bodegas without leaving at least a week notice. And even then you have to beg...Arranged wine tours are also not that common (here's a market for anyone who wants to open something in Rioja). Saludos,
Dave
· 1 year ago
I think fairly much the same thing, but instead of having a third catergory, I divide the modern category. So I have Established, for producers who have done their experimenting for their main wines and now produce in a house style most years (eg Roda), and Experimental, those who are still establishing a style or continually try new things each vintage. The main reason for this is that 10 years ago what are modern wines now, were the experimentals then. Of course there are some that stay in this inovation stage all of the time.
If you do like you guys did last week and walk around a heap of bodegas in Rioja, you will see these small fermenters all over the place that are being used to try new styles and blends. One of the more exciting areas seems to be white Rioja, either reworking old styles with the traditional grapes or some thing new with French verities. For example, the last time I went to Palacios Remondo in Alfaro there were 5 or 6 small fermenters in use to develop Placet, their new white Rioja. The direction was unclear at the time, but they have since released a very popular and modern wine made from Viura.
Thanks for the great write up. Cheers,
Dave W
Ryan
· 1 year ago
We have a bottle of the placet on our table to open in two weeks when we do our big tasting. Should be interesting since we also have some '89 white tondonia and a barrel fermented Tobia(great wine!)
I agree on the division of modern to a point. I'm not talking about time related terms, but tasting related. Modern tasting versus, tradtional tasting...to this point I saw a lot of wines that kind of walked the line between the two and seemed to taste more like a questioning teenager, not sure which parent to take after. I don't know if these will grow up or stay the same. As to the fun barrel experiments everywhere, well they are full of wines I can't wait to taste one day. We have a few we'll be writing about in the near future!
Cheers,
Ryan Opaz
· 1 year ago
We have a bottle of the placet on our table to open in two weeks when we do our big tasting. Should be interesting since we also have some '89 white tondonia and a barrel fermented Tobia(great wine!)
I agree on the division of modern to a point. I'm not talking about time related terms, but tasting related. Modern tasting versus, tradtional tasting...to this point I saw a lot of wines that kind of walked the line between the two and seemed to taste more like a questioning teenager, not sure which parent to take after. I don't know if these will grow up or stay the same. As to the fun barrel experiments everywhere, well they are full of wines I can't wait to taste one day. We have a few we'll be writing about in the near future!
Cheers,
Steve
· 1 year ago
Great synopsis on the current situation in Rioja!
I would imagine that most people think of oak (esp. American oak) more than acidity. But yes, the best Rioja wines have a relatively high acidity which is remarkable coming from relatively low acid grape varieties - Tempranillo, Garnacha and Viura. The high but amazinly balanced concentrations of acid and oak in Lopez de Heredia's wines are probably why they age so well. But the modern red wines seem to be more high oak, low acid like most smooth drinking international-style wines. Are high acid reds only popular with wine geeks?
Steve
· 1 year ago
Great synopsis on the current situation in Rioja!
I would imagine that most people think of oak (esp. American oak) more than acidity. But yes, the best Rioja wines have a relatively high acidity which is remarkable coming from relatively low acid grape varieties - Tempranillo, Garnacha and Viura. The high but amazinly balanced concentrations of acid and oak in Lopez de Heredia's wines are probably why they age so well. But the modern red wines seem to be more high oak, low acid like most smooth drinking international-style wines. Are high acid reds only popular with wine geeks?
Anna
· 1 year ago
What is a wine geek?
ryan
· 1 year ago
Steve I agree on the American oak, though I will say that the Modern Red Wines still have a lot of acidity. Often well hidden behind the tannins and unctous body. Many times we found that these monsters small saving grace was the acidity. ;)
Anna - A wine geek is a lover of wine that likes to talk about it more than most. Often times we "geek out" and regualar wine drinkers eyes begin to glaze over! ;)
Anna
· 1 year ago
So I am an aspiring wine geek then....
Anna
· 1 year ago
What is a wine geek?
Ryan Opaz
· 1 year ago
Steve I agree on the American oak, though I will say that the Modern Red Wines still have a lot of acidity. Often well hidden behind the tannins and unctous body. Many times we found that these monsters small saving grace was the acidity. ;)
Anna - A wine geek is a lover of wine that likes to talk about it more than most. Often times we "geek out" and regualar wine drinkers eyes begin to glaze over! ;)
Anna
· 1 year ago
So I am an aspiring wine geek then....
Jeff Cleveland
· 1 year ago
I have a bottle of what I think will be a traditional Rioja (Bodegas Valdemar) and am planning on opening it soon. If I wanted to make a somewhat traditional meal to go with it, what would you suggest - keeping in mind I will be grocery shopping in Wisconsin?
Anna
· 1 year ago
Hi Jeff, a traditional "Riojano" would make "cordero asado" with his traditional tinto. I found a quite good reciepe in english for you. General in Spain when you have roast lamb you would have a whole shoulder or leg from a young lamb per person, but maybe that will be difficult to get in Wisconsin? So just take any lamb you can find.
This recipe is for one whole leg of lamb. Obviously it works equally as well with individual legs or shoulders.
Typically this recipe involves cooking the lamb on a a bed of sliced potatoes, onions and garlic but if you do not wish to do so it will not be a problem.
Roast Lamb ingredients:
For 4 – 6 people
- 1.5 kg (3 ½ lb) leg of lamb
- 2 tablespoons of olive oil
- Salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 cloves of garlic finely sliced
- 1 wineglass of dry white wine
- 300 ml (½ pint) of water
- 2 tablespoons of wine vinegar
- Juice of 1 lemon
- Potatoes (the quantity just depends on how much you want to cook with the lamb)
- 1 or 2 large onions
- 4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour in the onions and potatoes)
Preparation:
Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.
Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.
Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.
Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.
Place in a preheated oven at 230ºC/450ºF (gas mark 8) for 15 minutes. Then turn the heat down to 190ºC/375ºF (gas mark 5) and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.
For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!
GOOD LUCK!
Jeff Cleveland
· 1 year ago
I have a bottle of what I think will be a traditional Rioja (Bodegas Valdemar) and am planning on opening it soon. If I wanted to make a somewhat traditional meal to go with it, what would you suggest - keeping in mind I will be grocery shopping in Wisconsin?
Anna
· 1 year ago
Hi Jeff, a traditional "Riojano" would make "cordero asado" with his traditional tinto. I found a quite good reciepe in english for you. General in Spain when you have roast lamb you would have a whole shoulder or leg from a young lamb per person, but maybe that will be difficult to get in Wisconsin? So just take any lamb you can find.
This recipe is for one whole leg of lamb. Obviously it works equally as well with individual legs or shoulders.
Typically this recipe involves cooking the lamb on a a bed of sliced potatoes, onions and garlic but if you do not wish to do so it will not be a problem.
Roast Lamb ingredients: For 4 – 6 people
- 1.5 kg (3 ½ lb) leg of lamb - 2 tablespoons of olive oil - Salt - Freshly ground black pepper - 1 teaspoon fresh thyme - 2 cloves of garlic finely sliced - 1 wineglass of dry white wine - 300 ml (½ pint) of water - 2 tablespoons of wine vinegar - Juice of 1 lemon
- Potatoes (the quantity just depends on how much you want to cook with the lamb) - 1 or 2 large onions - 4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour in the onions and potatoes)
Preparation: Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.
Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.
Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.
Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.
Place in a preheated oven at 230ºC/450ºF (gas mark 8) for 15 minutes. Then turn the heat down to 190ºC/375ºF (gas mark 5) and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.
For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!
GOOD LUCK!
Jeff Cleveland
· 1 year ago
Anna, thanks a lot. That sounds like a great dish - even if it DIDN'T pair with the wine. But I'm also thinking it would be a great match. Thanks again.
Jeff Cleveland
· 1 year ago
Anna, thanks a lot. That sounds like a great dish - even if it DIDN'T pair with the wine. But I'm also thinking it would be a great match. Thanks again.
All Comments
I believe more and more people are releasing what you just described about Rioja in your blog. Rich in history and tradition but very eager to compete with the "new world wines". You are so right when you say that Rioja has diversity- Rioja is no longer an area with only one product and style. You can find any style you like as long as you know where to go...and that leads me to the next thing. With this Rioja revolution the Rioja wine tourism has not really followed. Why is this? Some say they don't want it - they don' t need the money...for me that whole thing is a mystery... There are so many beautiful Rioja villages and wineries. I love the vineyards in South Africa, California and France where you just arrive and they'll welcome you with open arms. In Rioja you can still not visit most bodegas without leaving at least a week notice. And even then you have to beg...Arranged wine tours are also not that common (here's a market for anyone who wants to open something in Rioja). Saludos,
If you do like you guys did last week and walk around a heap of bodegas in Rioja, you will see these small fermenters all over the place that are being used to try new styles and blends. One of the more exciting areas seems to be white Rioja, either reworking old styles with the traditional grapes or some thing new with French verities. For example, the last time I went to Palacios Remondo in Alfaro there were 5 or 6 small fermenters in use to develop Placet, their new white Rioja. The direction was unclear at the time, but they have since released a very popular and modern wine made from Viura.
Thanks for the great write up. Cheers,
Dave W
I believe more and more people are releasing what you just described about Rioja in your blog. Rich in history and tradition but very eager to compete with the "new world wines". You are so right when you say that Rioja has diversity- Rioja is no longer an area with only one product and style. You can find any style you like as long as you know where to go...and that leads me to the next thing. With this Rioja revolution the Rioja wine tourism has not really followed. Why is this? Some say they don't want it - they don' t need the money...for me that whole thing is a mystery... There are so many beautiful Rioja villages and wineries. I love the vineyards in South Africa, California and France where you just arrive and they'll welcome you with open arms. In Rioja you can still not visit most bodegas without leaving at least a week notice. And even then you have to beg...Arranged wine tours are also not that common (here's a market for anyone who wants to open something in Rioja). Saludos,
If you do like you guys did last week and walk around a heap of bodegas in Rioja, you will see these small fermenters all over the place that are being used to try new styles and blends. One of the more exciting areas seems to be white Rioja, either reworking old styles with the traditional grapes or some thing new with French verities. For example, the last time I went to Palacios Remondo in Alfaro there were 5 or 6 small fermenters in use to develop Placet, their new white Rioja. The direction was unclear at the time, but they have since released a very popular and modern wine made from Viura.
Thanks for the great write up. Cheers,
Dave W
I agree on the division of modern to a point. I'm not talking about time related terms, but tasting related. Modern tasting versus, tradtional tasting...to this point I saw a lot of wines that kind of walked the line between the two and seemed to taste more like a questioning teenager, not sure which parent to take after. I don't know if these will grow up or stay the same. As to the fun barrel experiments everywhere, well they are full of wines I can't wait to taste one day. We have a few we'll be writing about in the near future!
Cheers,
I agree on the division of modern to a point. I'm not talking about time related terms, but tasting related. Modern tasting versus, tradtional tasting...to this point I saw a lot of wines that kind of walked the line between the two and seemed to taste more like a questioning teenager, not sure which parent to take after. I don't know if these will grow up or stay the same. As to the fun barrel experiments everywhere, well they are full of wines I can't wait to taste one day. We have a few we'll be writing about in the near future!
Cheers,
I would imagine that most people think of oak (esp. American oak) more than acidity. But yes, the best Rioja wines have a relatively high acidity which is remarkable coming from relatively low acid grape varieties - Tempranillo, Garnacha and Viura. The high but amazinly balanced concentrations of acid and oak in Lopez de Heredia's wines are probably why they age so well. But the modern red wines seem to be more high oak, low acid like most smooth drinking international-style wines. Are high acid reds only popular with wine geeks?
I would imagine that most people think of oak (esp. American oak) more than acidity. But yes, the best Rioja wines have a relatively high acidity which is remarkable coming from relatively low acid grape varieties - Tempranillo, Garnacha and Viura. The high but amazinly balanced concentrations of acid and oak in Lopez de Heredia's wines are probably why they age so well. But the modern red wines seem to be more high oak, low acid like most smooth drinking international-style wines. Are high acid reds only popular with wine geeks?
Anna - A wine geek is a lover of wine that likes to talk about it more than most. Often times we "geek out" and regualar wine drinkers eyes begin to glaze over! ;)
Anna - A wine geek is a lover of wine that likes to talk about it more than most. Often times we "geek out" and regualar wine drinkers eyes begin to glaze over! ;)
This recipe is for one whole leg of lamb. Obviously it works equally as well with individual legs or shoulders.
Typically this recipe involves cooking the lamb on a a bed of sliced potatoes, onions and garlic but if you do not wish to do so it will not be a problem.
Roast Lamb ingredients:
For 4 – 6 people
- 1.5 kg (3 ½ lb) leg of lamb
- 2 tablespoons of olive oil
- Salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 cloves of garlic finely sliced
- 1 wineglass of dry white wine
- 300 ml (½ pint) of water
- 2 tablespoons of wine vinegar
- Juice of 1 lemon
- Potatoes (the quantity just depends on how much you want to cook with the lamb)
- 1 or 2 large onions
- 4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour in the onions and potatoes)
Preparation:
Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.
Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.
Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.
Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.
Place in a preheated oven at 230ºC/450ºF (gas mark 8) for 15 minutes. Then turn the heat down to 190ºC/375ºF (gas mark 5) and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.
For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!
GOOD LUCK!
This recipe is for one whole leg of lamb. Obviously it works equally as well with individual legs or shoulders.
Typically this recipe involves cooking the lamb on a a bed of sliced potatoes, onions and garlic but if you do not wish to do so it will not be a problem.
Roast Lamb ingredients:
For 4 – 6 people
- 1.5 kg (3 ½ lb) leg of lamb
- 2 tablespoons of olive oil
- Salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 cloves of garlic finely sliced
- 1 wineglass of dry white wine
- 300 ml (½ pint) of water
- 2 tablespoons of wine vinegar
- Juice of 1 lemon
- Potatoes (the quantity just depends on how much you want to cook with the lamb)
- 1 or 2 large onions
- 4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour in the onions and potatoes)
Preparation:
Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.
Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.
Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.
Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.
Place in a preheated oven at 230ºC/450ºF (gas mark 8) for 15 minutes. Then turn the heat down to 190ºC/375ºF (gas mark 5) and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.
For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!
GOOD LUCK!