{"id":4850,"date":"2017-07-10T04:01:00","date_gmt":"2017-07-10T04:01:00","guid":{"rendered":"http:\/\/www.diningtraveler.com\/?p=4850"},"modified":"2017-07-10T04:01:26","modified_gmt":"2017-07-10T04:01:26","slug":"about-rioja-wine-pairings","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2017\/07\/about-rioja-wine-pairings.html","title":{"rendered":"Interview: All About Rioja Wine Pairings"},"content":{"rendered":"

If you’re a Dining Traveler, it is more than likely that you enjoy your meal with a thoughtful wine pairing. The more I travel, the more I become exposed to different wines. I don’t know about you, but I feel that the more I learn about wine, the less I know. There are so many regions, grapes, and varietals! That being said, I defer to the experts for wine pairing advice.\u00a0Jordi<\/span>\u00a0Paronella, the sommelier of Chef Jose Andres’\u00a0ThinkFoodGroup’<\/a>s Jaleo properties shares his views on Rioja wine pairings with us.<\/p>\n

\"Rioja<\/a>
A Pour of Rioja at Jaleo Crystal City<\/figcaption><\/figure>\n

A bit about Jordi: \u00a0he<\/span>\u00a0joined ThinkFoodGroup in 2013. Prior to working with ThinkFoodGroup,\u00a0Jordi<\/span>\u00a0worked with restaurants including\u00a0CAL XIM<\/a> as well as Michelin-starred Restaurant MOO<\/a>, the first Roca brothers project outside of Girona. At MOO,\u00a0Jordi<\/span>\u00a0served as Head Sommelier, working alongside Josep Roca, one of the most talented sommeliers in Europe. For Jordi, wine pairing is one of the most important parts\u00a0of being a sommelier as it shows\u00a0a guest that wine and food always go\u00a0together and brings their\u00a0dining\u00a0experience to another level.<\/p>\n

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1. What makes wines from Rioja special?\u00a0<\/b><\/h2>\n
Rioja was the first D.O.Cualificada in Spain, and it exemplifies a lot of wine tradition and culture. There are also different styles, 3 different climates and subregions, and again history. As a sommelier, we value the identity a lot,\u00a0<\/b>so when there\u2019s a classic Rioja in the blend, it\u2019s easy to recognize. It\u2019s a style where the wine stays in an American old barrel and then 1-3 years in bottle depending on the style. The wines have more tertiary aromas, tobacco, coconut, cedar, mushrooms, with delicate texture and long finish.\u00a0The perfect icon is Lopez Heredia.<\/div>\n
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\"Rioja<\/a>
A Map of the Rioja Region of Spain Photo credit: Rioja Wine Board<\/figcaption><\/figure>\n<\/div>\n

2. How do you decide on your wine selections?\u00a0<\/b><\/h2>\n

I wanted different styles, and wines that are really versatile with food. Rioja is mostly known for red wines. But whites and rose are growing in the region.\u00a0I always say that with reds there is a traditional Rioja and modern style, where the aging process is determined by the winemaker.Normally French barrels are used, different volumes and less aging time in bottle, more fruit\u00a0forward and fresher.Ganko is the perfect example, it uses a different blend of Garnacha and Graciano.\u00a0I wouldn\u2019t say it\u2019s a Rioja, to me it\u2019s more Burgundy Pinot Noir driven.<\/p>\n<\/div>\n

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\"Rioja<\/a>
Dining at Jaleo Crystal City<\/figcaption><\/figure>\n

3. There’s a perception that wines from Rioja are mostly red. Can you share some of your picks for ros\u00e9 and white wines from the region?<\/b><\/h2>\n

As far as whites, I recently\u00a0and the opportunity to taste\u00a0Honorio Rubio (the A\u00f1adas and Lias Finas) in New York and fell\u00a0in love. Of course there\u2019s also Tondonia Reserva or Gran Reserva, Placet from Palacios Remondo, \u00a0Remirez de Ganuza, Remelluri.For ros\u00e9, the Clarete from\u00a0Onta\u00f1on, the Bandol from Rioja is a classic style blending white and red grapes.<\/p>\n

4. What are your favorite wine pairings at Jaleo?\u00a0<\/b><\/h2>\n
I always say that bubbles and sherry are the most versatile wines for tapas, you can have an entire meal at Jaleo with these two styles of wine. But these are the pairings that I absolutely love:<\/div>\n