Ree-okk-a.

Rioja.

Pick how you'd prefer to pronounce it (http://www.forvo.com/word/la_rioja/).
But I'm going with Ree-okk-a, bab.

As the weather turns a little cooler/a lot wetter, I’ve put aside my usual bottle of summertime fizz, packed away my bikini and silently breathed a sign of relief as the heat subsides and I can put on jeans and a jumper without breaking into sweats. The first thing I’ll reach for is a Rioja. Call it predictable but I bloody love a nice Rioja.

Rioja brings a smile to most of our faces. Rioja is the name of the northern wine region in Basque Country, Spain, so named after the Río Oja, a tributary of the river Ebro. Rioja is split into three key areas (Alta, Alavesa and Baja) however it is difficult to generalise about the climatic effects affecting the vines as the region stretches 75 miles; it is protected from the rainy, windy Atlantic, and is more landlocked or has a ‘continental’ climate as we call in vino-speak. In the central places in Spain, this effect can be very strong leading to extremes between the winter and summer, making it more difficult to cultivate commercial vines. Rioja however has moderating influences; altitudes offer cooling effects from the heat, between ranging 300-800m high. Rainfall also varies from around 300-500mm across the region.

Image courtesy of Wiki.

So what about the grapes? They are grown on either clay, limestone or silt, depending on where they are. Most Riojas are a blend of up to seven different grapes; you’ll recognise the most popular, Tempranillo, which produces some wonderfully fruity and juicy wines, although alone can be a little thin. Grenache, or Garnacha as it is called in Spain, adds a good dose of alcohol to the wines who are frequently 14-14.5% ABV and is another popular grape for blends.

The important bit stage of the winemaking which characterises the soft, fruity, round style of Rioja is the barrel ageing.  You’ll recognise the following labelling terms;

-          Joven – Young, unaged red
-          Crianza - These spend a minimum of 12 months in oak and a year in tank or bottle.
-          Reserva These spend a minimum of 12 months in oak with two years in tank or bottle.
-          Grand reserve – These spend a minimum of 24 months in oak and at least three years in bottle.

It can also be white or rosé. Traditional white Riojas tend to be oak aged, however nowadays they are mostly fresh and unoaked.

I hope that clears up some of your Q's. If not, its certainly helped with my revision.

Have a good weekend! x