Rioja sits in North Central Spain, stretching across La Rioja and into the Basque Country. Three distinct areas make up the region: Rioja Alta in the west, Rioja Oriental in the north, and Rioja Baja to the southeast.
What sets Rioja apart is oak ageing. Borrowed from Bordeaux in the 1700s, barrel maturation gives these Spanish wines their signature vanilla notes. While tradition matters here, plenty of bodegas now make wines with minimal oak to let the grapes shine through. You'll find both French oak and American oak used across different wineries.
Spain classifies these wines by how long they're aged before release:
Rioja Genérico - Minimal or no time in barrel. These younger wines taste fresh and fruity, showing off what Tempranillo grapes really taste like. They make up about 40% of what the region produces.
Crianza - One year minimum in oak barrel, then some bottle age. You get more body here, with vanilla and coffee mixing into the red fruit. Great value and a smart place to start.
Reserva - Three years total ageing, at least one in barrel. Only top-quality grapes make it into these bottles. Expect dried fruit, tobacco, and spice alongside some fresh notes. This is where many wine lovers find their sweet spot.
Gran Reserva - The big one. Five years minimum (two in barrel, three in bottle), made only in exceptional vintages. Rich, savoury, built to age for decades. Just 2% of production gets this label.
Red Wine - The region's bread and butter. Usually Tempranillo-based with Garnacha and Graciano. Some producers add Cabernet Sauvignon too.
White Rioja - Viura (also called Macabeo) is the main grape, sometimes with Garnacha Blanca. Traditional versions see oak; modern ones stay fresh and unoaked.
Rosé Wine - Mostly Garnacha. Think strawberries and raspberries. Styles range from pale pink to deeper shades.
Sparkling Wine- A few bodegas make these, though they're not what the region's known for.
Tempranillo - The star. Gives you cherry, plum, raspberry, blackcurrant. Takes to oak beautifully while keeping its structure.
Garnacha - Adds weight and alcohol. Works well in blends and makes excellent rosé.
Graciano - Brings aromatics and helps wines age longer.
Viura - The white grape. Melon, lime, herbs. Gets nutty with oak age.
Some winemakers experiment with Sauvignon Blanc and other international grape varieties, though local grapes still dominate.
Each sub-zone has its character. Rioja Alta, being cooler and higher up, makes elegant wines with good structure. Rioja Oriental (near the Basque Country) has limestone soil that produces aromatic, refined bottles. Rioja Baja is warmer and flatter, so the wines come out fuller-bodied.
Top producers like Marqués de Riscal and Sierra Cantabria often blend across zones. Single-vineyard wines (Viñedo Singular) showcase what specific sites can do.
Worth noting: Ribera del Duero, another Spanish wine region, also makes excellent Tempranillo but with a different style - typically bigger and less oak-driven.
We've tasted through many bottles to build this collection. Whether you want something for dinner tonight or a Gran Reserva to cellar for years, we've got quality Rioja wine at different price points.
Need help choosing? Our wine advisors can point you toward the right bottle. We make buying Rioja wine online straightforward, with delivery across the UK.
The oak ageing tradition. That vanilla and spice character is distinctive. Plus the classification system (Crianza, Reserva, Gran Reserva) makes it easy to know what you're getting.
Crianza. It hits the balance between fruit and oak without costing too much. Once you've tried that, move up to Reserva if you want more complexity.
Depends on the style. Drink young Rioja now. Crianza keeps 5-8 years. Reserva goes 10-15 years. Gran Reserva can improve for 20-30 years if stored properly.
Rioja Alta: cooler, higher elevation, elegant wines. Rioja Oriental: limestone soils, aromatic profiles. Rioja Baja: warmest, fuller-bodied. Many producers blend across all three.
Red Rioja loves lamb, steak, aged cheese, roasted vegetables. White Rioja works with fish and chicken. Rosé suits lighter dishes. Pretty versatile stuff.
Not really. Bordeaux uses Cabernet Sauvignon and Merlot; Rioja is Tempranillo and Garnacha. Rioja typically shows more oak influence, especially in older categories. Different grapes, different approach.
Red and black fruit - cherry, plum, raspberry. Some leather and herbs. Young bottles are bright and juicy. With oak age you get vanilla, tobacco, cedar.
For special occasions or if you're a wine lover who appreciates aged complexity, absolutely. For everyday drinking, Reserva often gives you better value.
On its side, somewhere cool (10-15°C) and dark. Avoid temperature swings. Young wines and Crianza are more forgiving. Reserva and Gran Reserva need proper conditions. Once opened, cork it and refrigerate - drink within a few days.
Vineyard is where grapes grow. Winery (or bodega in Spanish) is where wine gets made. Many Rioja producers own their vineyards. Single-vineyard bottlings (Viñedo Singular) come from one exceptional site.
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