La Rioja

Rioja was the first Spanish appellation that received protected status. This renowned Spanish region is located in the north of the country, on both sides of the river Ebro. It is best known for its red varietals and blends, and while Tempranillo is the dominant grape, blending varieties... Read more

Tempranillo is a red grape variety whose origin is associated with the Iberian Peninsula. Although it is planted in other countries, Tempranillo is best known as the primary grape used in the classic Rioja blend. The wines produced from Tempranillo are typically full-bodied and rich in t... Read more

Aceite de la Rioja is an extra virgin olive oil produced in the region of la Rioja in Spain. This olive oil is produced from native olives such as Redondal, Picual, Cornicabra and Arbequina using only mechanical processes that do not deteriorate its st... Read more

Rioja Alta is a Spanish designation located in the west of the renowned Rioja wine region, with a center of production in the city of Haro. Tempranillo and Mazuelo (Carignan) are the two most prominent grapes that are used in Rioja Alta. The region is praised for their age-worthy red win... Read more

Chorizo Riojano is a cured pork sausage without any additives, produced in the Autonomous Community of La Rioja. What was once humble food of the native people is nowadays an exceptional delicacy enjoyed all over Spain. This hand-made sausage has an intense and balanced taste with pronou... Read more

Originally called Rioja Baja, this is the warmest and the easternmost part of Rioja. It is also the largest and the most productive of all sub-zones. In the past, the region was often unfairly overshadowed by Alta and Alavesa appellations, due to its low elevation and warm climate. Garnacha is th... Read more

Patatas a la riojana is a traditional dish that consists, at its simplest, of chunks of potatoes, garlic, sliced chorizo, onions, and pimentón paprika. The combination is sautéed, then cooked in water with bay leaves until the potatoes are fully cooked, and the stew develops a thick... Read more

Caparrones is a traditional dish originating from La Rioja. This hearty stew is made with caparrón (red kidney bean type), pork rib, bacon, chorizo, and pig's trotter, ear, and tail. The beans are soaked in water, drained, then cooked with other ingredients until the beans are tender. Befo... Read more

Zurracapote is a popular Spanish mixed drink with numerous recipes and variations. However, the basic ingredients are always the same – sugar, lemon, red wine, cinnamon, and dried fruits. Depending on personal preferences, it can be served over ice, chilled, or at room temperature,... Read more

Peras de Rincón de Soto are pears of the Blanquilla and Conference varieties, grown in the Ebro valley. These pears are larger, longer, sweeter, firmer and with a greener skin than those cultivated in the other areas. They are carefully hand-picked, leaving the s... Read more

Pochas a la riojana is a traditional stew originating from La Rioja. The stew is usually made with a combination of onions, spare ribs, chorizo, bacon, ham hock, salt, and white shelling beans, locally called caparrones. If caparrones are unavailable, they can be replaced with flageolet, cannelli... Read more

Produced in the mountainous Sierra de Cameros since the 13th century, Camerano is a soft to hard cheese made with raw or pasteurized milk from the Serrana, Murciana-Granadina, Malagueña and Alpina goat breeds. Matured inside the so-called cillas... Read more